Observed good hand washing
Abbreviations: PIC- Person-in Charge, IT-Internal Temperature, ST-Surface Temperature, WIC- Walk-in Cooler, WIF- Walk-in Freezer, RIC- Reach-in Cooler
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site) (repeated violation)
Observation: Observed chicken hot holding at 132*F in the cook area. Person-in charge removed the chicken to the refuse container during the inspection.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Observed eggs by the flat top grill being held at 52*F. Person-in charge removed the eggs to the refuse container.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: Observed tomatoes on the prep station for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time. Person-in charge removed the tomatoes to the refuse container during the inspection.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The 3 compartment sink and hand sink near the registers are not sealed to adjoining wall.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The door gasket to the walk in cooler and multiple reach in coolers are in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Equipment - Good Repair and Proper Adjustment
Observation: The following equipment was observed in a state of disrepair and damaged:chicken fryer door will not shut and outside walk-in freezer has accumulation of ice.
Correction: Repair the equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following food-contact equipment surfaces were observed soiled to sight and touch: ladle above the 3 compartment sink, scoop, lids, and tray on storage rack. Person-in charge removed all utensils to be washed, rinsed, and sanitized.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: The deflector shield in the bulk ice machine was observed soiled with accumulations of grime and debris.
Correction: Clean the deflector shield at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
- Equipment - Cooking and Baking Equipment (corrected on site)
Observation: The cavity of the microwave oven in the cook area was observed soiled. Person-in charge cleaned the microwave during the inspection.
Correction: Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.
- Non-Food Contact Surfaces (repeated violation)
Observation: The following nonfood contact surfaces have accumulations of grime and debris: interior and exterior of fryers, gaskets on the reach in coolers, and shelving above 3 compartment sink.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Plumbing System Maintained in Good Repair (corrected on site)
Observation: Observed a broken pipe behind the bulk ice machine conveying water onto the floor. Person-in charge put a work order in to have the pipe fixed.
Correction: Repair and maintain all plumbing components and fixtures.
- Critical: Sewage - Conveying Sewage* (corrected on site)
Observation: Observed water backing up onto the floor from the drain near the tea brewers. Person-in charge has contacted a plumbing company to fix the sewage problem.
Correction: Immediately discontinue use of the hand sink until sewage waste can be properly disposed of. Contact the Health Department once all repairs have been made.
- Physical Facilities in Good Repair
Observation: The following is not maintained in good repair: vent near biscuit area and vent above cook area.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The floors, walls, and ceiling are noted in need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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11/10/2015 | Routine | |
- Non-Food Contact Surfaces
Observation: Observed the following non-food contact surfaces that are in need of cleaning: 1) Exterior of the fryers, to include the casters 2) Interior of the fryer cabinets 3) Exterior of the flat top grill
Correction: Ensure that the non-food contact surfaces are being cleaned frequently to prevent accumulations of grime and debris.
- Physical Facilities in Good Repair
Observation: Observed a ceiling tile missing over the fryer station.
Correction: Maintain physical facilities in good repair.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Observed floors under the equipment that are in need of cleaning.
Correction: Ensure cleaning of the physical facility is being conducted regularly.
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08/19/2015 | Complaint | |
In general, facility is in need of a thorough, detailed cleaning.
The person in charge was not able to follow the inspector during the entire inspection, so some items were not able to be immediately corrected. Please work on correcting the remaining items.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Observed employees directly contacting exposed non-ready-to-eat food in a manner that does not prevent potential contamination. Observed employee scooping ice into single service cups for drinks, allowing for his bare hands to come into contact with the ice. Manager discussed the observation with the employee.
Correction: Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination.
- Critical: Food Contact with Equipment and Utensils*
Observation: Food in contact with equipment or utensils that have not been cleaned or sanitized as required. Observed employees adjusting their pants and their eyeglasses while wearing gloves, and then return to food preparation without changing gloves and washing their hands. This was discussed with the employees, who then changed their gloves and washed their hands. Later, one employee was again observed adjusting his glasses with the gloves on and returning to food preparation.
Correction: Use only cleaned and sanitized utensils or equipment during food preparation.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Sliced tomatoes (49'F it) cold holding at improper temperatures. Tomatoes will be used within 4 hours.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: a set of tongs stored among clean equipment, two trays stored with clean equipment in the rear storage area of the building, and the lettuce shredder. Tongs were moved to dish area to be cleaned.
Correction: Clean and sanitize these surfaces for food contact.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Containers of cleaning chemicals were observed stored next to single service cups and plastic trays.
Correction: Containers of cleaning chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.
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06/24/2015 | Risk Factor | |
| No violation noted during this evaluation. | 03/24/2015 | Complaint | |
Discussed the following items with the Person in Charge:
1. Recommend increasing pest control measures and cleaning frequency until pest problem is abated. Also recommend ensuring all structural repairs which may contribute to the harborage conditions are corrected.
2. Increase training with staff regarding proper glove use and hand washing.
3. Replace hand soap dispenser on wall at drive through hand sink as soon as possible. Soap is available in this location, but is not easy to use based on where the dispenser is located.
- Critical: Hands - When to Wash* (corrected on site)
Observation: Observed a food employee assemble sandwiches, remove gloves, obtain a wet wiping cloth to wipe down a counter surface, and then don clean gloves to return to food preparation without washing his hands. Discussed observation with the persons in charge, and discussed the observation with the employee. Employee washed his hands and donned a new pair of gloves.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Spicy chicken patty hot holding at improper temperatures on the hot holding line. Chicken patty was measured at 122'F. PIC elected to discard the chicken patty.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The hand sink near the office is no longer sealed to adjoining equipment or walls.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gaskets to the reach in cooler used to hold sandwich patties and the reach in freezer near the fryers are noted to be in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the side of the fryers, the interior surfaces of the reach in coolers, the gas line piping, and the door handles to equipment are noted to have an accumulation of grime and debris.
Correction: Clean the surfaces at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Equipment and Utensils, Air-Drying Required
Observation: Food storage containers were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Single service items observed unprotected from contamination. Observed several stacks of single service items such as clamshell containers stored with the food contact surface facing upward.
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser.
- Physical Facilities in Good Repair (repeated violation)
Observation: Observed several areas throughout the facility where the grouting is beginning to wear away, the coving tiles are cracked, and gaps between coving tiles and wall coverings were observed.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floors, walls and ceiling throughout the facility are noted in need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
- Pests - Controlling Pests*
Observation: Harborage conditions exist. Observed a live insect, which appeared to be a roach, in the office area of the facility. Observed structural and cleanlieness issues in various areas of the facility which may be contributing to the problem.
Correction: Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
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12/04/2014 | Routine | |
Thoroughly discussed employee health with the Person in Charge. Several staff members were able to cite symptoms of food-borne illnesses and when they are required to report those symptoms to management.
Provided handouts covering employee health to the Person in Charge.
- Critical: Demonstration of Knowledge* (corrected on site)
Observation: The person in charge failed to describe the symptoms associated with diseases that are transmissible through food.
Correction: Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
- Critical: Employee Health* (corrected on site)
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities as they relate to diseases that are transmissible through food, including the date of onset of jaundice or of an illness due to Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus. When asked, the Person in Charge could not easily produce or explain a suitable employee health policy.
Correction: Have the license holder require employees or applicants report to the person in charge any information about their health and activities if they are diagnosed with or had a past illness from Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
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05/13/2014 | Risk Factor | |
Discussed details of complaint with the Person in Charge.
PIC was aware of the complaint.
EHS did not observe any broken equipment or metal components matching what was described by the complainant.
Also discussed ice scoop. Ensure employees are using the ice scoop provided rather than drink cups.
No violation noted during this evaluation. | 02/26/2014 | Complaint | |
Discussed the following items with the Person in Charge:
1. PIC stated there are extra door gaskets in storage shed outside and she will have staff replace gaskets this evening.
2. WIF temperature appeared warm during inspection. Foods were still frozen solid. Unit may be going through a defrost cycle at the time of the inspection. Advised operator to keep and eye on the unit to ensure ambient temperature drops again and foods remain frozen solid.
3. Left a list of food safety classes with the PIC as her certification has recently expired.
Observed excellent hand washing and glove use during today's inspection. Thank you!
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket to the prep cooler is cracked and in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the bottom edges of the fryers, the castors on the fryers, and the door gasket to the table top reach in cooler on the cook line are observed to have accumulations of grime and debris.
Correction: Clean the surfaces at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Refuse - Maintaining Refuse Areas and Enclosures (corrected on site)
Observation: Trash and litter were observed adjacent to the refuse container outside the facility.
Correction: The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
- Physical Facilities in Good Repair
Observation: The wall behind the cook line, and the caulking on the coving tiles near the biscuit prep area are no longer maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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11/18/2013 | Routine | |
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