Abbreviations: WIC - walk in cooler
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: The following equipment and/or areas are not sealed to adjoining equipment or walls: 1-the stairs leading up to the dry storage area, 2-the hand sink near the baking area..
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 hamburger freezer was observed in a condition that prevents necessary maintenance and easy cleaning. There is a heavy layer of ice inside of the unit.
Correction: Defrost the freezer to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The door gaskets on the reach in fryer station freezer is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Non-Food Contact Surfaces
Observation: The following nonfood contact surfaces have accumulations of grime and debris: 1-the drawer under the iced tea dispensers, 2-the gaskets on all reach in coolers and freezers throughout the kitchen, 3-the bulk ketchup dispenser, 4-top of the hot holding make line, 5-the top of the ventilation hood over the deep fryers, 6-the plastic cart near the make line.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Physical Facilities in Good Repair
Observation: The following physical structure are not being maintained in good repair: 1-The light fixture in the walk in freezer (not working), 2-the floor tiles in the mop sink (broken), 3-the grout around the floor tiles at the entrance of the utility room (worn).
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 following physical structures were noted in need of cleaning: 1-The floor in the upstairs dry storage area, 2-the wall behind the 3-compartment sink, 3-the floor in the walk in cooler, 4-the stairs leading upstairs.
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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04/01/2016 | Routine | |
Abbreviations: WIC - walk in cooler
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The hamburger freezer was observed in a condition that prevents necessary maintenance and easy cleaning. There is a heavy coat of frost and ice inside of the unit.
Correction: Defrost the freezer to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The door gasket to the fryer reach in freezer is 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 fan covers inside of the walk in cooler and the floor inside of the walk in cooler has accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The floor in the upstairs dry storage area was 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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04/23/2015 | Routine | |
Abbreviations: WIC - walk in cooler
No violation noted during this evaluation. | 11/06/2014 | Risk Factor | |
Abbreviations: WIC - walk in cooler
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: The hand sink near the walk in cooler is not 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 (repeated violation)
Observation: The door gaskets on both doors of the reach in freezer near the fryers are 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 following nonfood contact surfaces have accumulations of grime and debris: 1-the floor of the walk in cooler, 2-the exterior of the air curtain unit hanging above the rear door, 3-the shelves above the steam table, 4-the cart by the steam table, 5-inside of all of the fryer cabinets, 6-top of the ventilation hoods above both deep fryer units, 7-out side surfaces of all convection ovens, 8-inside of the drive thru reach in cooler, 9-the upslpash of the dining room drink machines.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Physical Facilities in Good Repair (repeated violation)
Observation: The floor in the upstairs storage room is not maintained in good repair. Observed several cracked tiles in this 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 following physical structures in the were noted in need of cleaning: 1-ceilings in the utility room, 2-floors throughout the facility, especially under the deep fryers and other equipment, 3-walls throughout the facility, 4-floor sink near the drive thru window.
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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05/16/2014 | Routine | |
Abbreviations: WIC - walk in cooler
No violation noted during this evaluation. | 11/06/2013 | Risk Factor | |
Additional Temperatures: RIC- Chicken Breast 36'F, Precooked patty 38'F
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The hand sink next to the 3-compartment sink is not sealed to the adjoining wall. New caulking is needed.
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 gaskets to the 2 door reach in freezer at the fry station are torn.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Equipment - Good Repair and Proper Adjustment
Observation: The bottom microwave in the prep area was observed in a condition that prevents necessary maintenance and easy cleaning. The interior surfaces were melted and the microwave appeared to be non-functional.
Correction: Repair the microwave to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the microwave, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: The large soda nozzles on the machines in the dining room observed soiled: black debris observed on the nozzle parts that are attached to the machine.
Correction: Clean the surface of soda nozzles 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.
- Non-Food Contact Surfaces
Observation: In general, non-food contact surfaces throughout the facility have accumulations of grime and debris. Items including the following, but not limited to, require a detailed cleaning: Shelving next to grill where sandwich wraps are located, Exterior surfaces of biscuit ovens, Exterior surfaces of fryers- around buttons and between fryers, Door gaskets to the reach in freezer next to fryers, Shelving and prep surfaces at the sandwich make station, Interior lid to the ice cream freezer, Drawer below ice tea urns.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Critical: Backflow Prevention Device, When Required* (corrected on site)
Observation: Observed the water supply line for the dipper well extending below the flood rim level of the dipper well.
Correction: Alter the water supply line for the dipper well to provide the necessary separation between the water supply and the flood rim level of the sink basin. The minimum allowable separation distance must be at least 2x the diameter of the water supply inlet and at least 1 inch.
- Lighting, Intensity
Observation: Less than 50 foot candles of light was noted in the chicken breading area. 30 foot candles measured.
Correction: Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
- Physical Facilities in Good Repair
Observation: The following physical structures are not maintained in good repair: Tile cove base missing below hand sink next to walk in cooler, Floor tile missing in upstairs storage room (repeat from 5/11/12), 2 Damaged floor tiles in upstairs storage room, Walk in cooler floor damaged in the middle section, Floor grouting worn in several areas throughout the facility.
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: In general, floors throughout the facility noted in need of cleaning, especially in the following areas: Below chicken fryers, Below and surrounding French fryers (grease spillage), Floors below all equipment and shelving, Floors near the back door and in the misc. storage room in the back, Floors in drive thru behind ice tea urns.
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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05/23/2013 | Routine | |
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