Routine inspection, also conducted as a follow-up to check on progress of cleaning background areas. Facility needs considerable improvement in background cleaning, as well as in management of staff to reduce unnecessary spatter and contamination from work stations such as the chicken breading table.
Since the last inspection, the biscuit cooler function has been corrected and was found to be properly cold-holding.
There was also some improvement in the handling of the dry storage area, with a little more care evident in the way staff are handling food-contact papers and packaging. Even so, a sleeve of coffee cups was found in the floor, and inspector witnessed two different staff members step over the cups rather than pick them up. This lack of awareness and responsibility among the staff is a recurring problem that is the direct cause of build up of soil, spatter, and spillage.
- Person in Charge
Observation: Person in charge is not ensuring that staff are performing routine cleaning at sufficient frequency to eliminate waste, spillage, and spatter. Food prep by staff is being poorly controlled, causing unnecssary contamination of adjacent areas with food spatter and spills that go uncorrected for hours or days. Management control of staff must include proper training and direction to ensure controlled food handling and thorough cleaning.
Correction: Train all employees in food safety as it relates to their assigned duties. Follow up on assigned cleaning duties and food handling to ensure spatter and spillage are minimized and any residues eliminated within 4 hours of production.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. An open cup of soda was sitting next to the front line sandwich prep station where it could contaminate food or food contact surfaces.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles. Drink was disposed at inspection.
- Food - Miscellaneous Sources of Contamination (corrected on site) (repeated violation)
Observation: Jacket stored on top of cases of food.
Correction: Protect food from miscellaneous sources of contamination. Keep personal items stored in the employee area.
- Non-Food Contact Surfaces (repeated violation)
Observation: Heavy grease deposits under cook line equipment, spilled food from days before, and dropped papers kicked under the equipment and not removed are evidence that operator is not ensuring thorough cleaning. Utility connections behind the cookline equipment are thick with grease deposits. Staff are walking in spilled food and exacerbating the problem of soiled floors by tracking spillage throughout the kitchen. Backsplash above fryers is black with grease. Sandwich paper bins are still not clean of residues. Onion barrel lid in walk-in cooler is now being used as a work surface to transfer beaten egg liquid, and puddles and drying egg yolks are left standing for hours, possibly days, without cleaning. The top of the ice machine is AGAIN covered with fried chicken grease and bits, from staff storing the fry basket on the same surface as the clean-ice bucket. The sides of the ice machine, as well as the floor, mop room door frame, and wall adjacent to the breading table are liberally spattered with raw chicken and breading, some of which is completely dried.
Correction: Clean all surfaces at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. Equipment and prep tables should be pulled out, at a minimum, every two weeks and all background soils removed. Daily sweeping and mopping, including behind and under equipment, is required. Re-train staff to eliminate soil as it is produced. It is strongly recommended that a fry-basket storage option be added, such as a shelf or rack. Management needs to ensure cleaning is completed, eliminating residues within 4 hours of the time they are produced.
- Prohibitions - Single Service (corrected on site) (repeated violation)
Observation: A sleeve of coffee cups was laying on a soiled floor in the dry storage room. Problems with proper control of the dry storage area have been ongoing, with fluctuations in level of control depending on the manager present at the time. This area has seen some improvement, with sandwich papers protected and not spilling across the shelves.
Correction: Sleeve of cups was disposed at inspection.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Cobwebs and soil films are still present in the soda supply area. There has been some improvement in the cleanliness of the tubing and connections, but soil has not been eliminated. Soured floor drains are still producing a rank odor in the back kitchen and need to be cleaned.
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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01/08/2016 | Routine | |
Facility continues to see improvement on cleaning and maintaining of background areas:
* The walk-in cooler and walk-in freezer are now clean, controlled, and spillage being eliminated daily. The strip curtains are clean, and hand contact areas on the doors have seen attention.
*At inspection, the dry storage area was controlled, with boxes re-closed and the food-contact surfaces of packaging materials protected.
*Employee items were kept only in the employee break area.
*The chicken tender boxes are no longer being stored near the chicken breading station, and the dunnage rack which used to hold the case of boxes has been shifted away from the breading station, and is clean and free of residues.
*The sandwich paper dispensers above the sandwich line have seen most of the residues eliminated.
*Staff at the sandwich line are doing a better job keeping the work area clean, and are properly sweeping food residues into the trash rather than on the floor.
*The fronts and most sides of the fryers have been scoured and all grease residues eliminated.
*The mopsink room had seen some improvement, and had obviously been cleaned at some point, but had been re-soiled since that cleaning (staff training is an issue on this).
Management continues to be very responsive and willing to exert controls and implement retraining of staff to accomplish proper routine cleaning.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Buttermilk and butter in the biscuit cooler cold holding at improper temperatures (51F).
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Perishables were relocated to walk-in cooler. Most of unit contains empty biscuit pans, and is primarily used to stage pans of raw biscuits in the morning. Unit will be repaired for storage of perishables.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of grease deposits and spilled fries between the fryer and the french fry holding station. Spilled ingredients (salt, coffee) need to be eliminated from the shelves. The racks and tubing among the fountain drink supply boxes need to be cleaned. The ice machine was again in use to store greasy food pans, causing the ice bucket to become contaminated.
Correction: Clean and sanitize these surfaces to eliminate all residues. Cookline equipment should be cleaned, at a minimum, once per week, including pulling out equipment and cleaning the walls and floors. The chicken breading area produces significant soil which readily dries into a hard-to-remove material. Do not allow the chicken breading station soil to dry---clean it while it is still fresh. Teaching staff to clean up spills and dropped items when they happen will prevent buildups of soil.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Background areas noted in need of cleaning. Grease accumulation and debris under the fryers and under the sandwich prep line need to be eliminated. The sills of the walk-in cooler and walk-in freezer have organic residues. The chicken breading station is still surrounded by dryied bits of chicken and chicken breader, leaving a high risk of salmonella-tainted soil on door sills, the ice machine, walls, and floors. Mop sink room and dry storage areas are not properly organized and cleaned, with unecessary items adding the soil and disorder (buckets of waste grease should be taken outside and emptied as soon as they are produced). The floor drains in the back kitchen are producing a strong offensive odor, and need to be serviced.
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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12/08/2015 | Follow-up | |
Management was knowledgeable, pleasant, and responsive, and had been working on the noted soil on the sandwich wrapper dispensers along the front line. The ladies' bathroom had been repaired since the previous inspection. Operator states that almost all staff are newly hired at this time.
Inspection occurred during the lunch hour, and found the facility is disarray, with spilled food, paper, flour, and water on the floors. Flour dust coated many surfaces in the back kitchen, and dishes were mounded up in the sink. At inspector arrival, sandwich prep line station was covered in spilled food, and employee was standing in shredded cheese, lettuce, and dropped wrappers. While inspector watched, employee wiped down prep area, flinging food to the the floor rather than catching it and placing it in the trash. Employee also failed to wash hands after handling wipe down cloth and spilled food.
Employees are accessing items in storage areas without any regard for protecting food and food service packaging, tearing into boxes and leaving food or food contact items exposed. Grime, dust, dropped trash, and accumulated organic residues are prevalent in background areas of the restaurant.
Facilities need a thorough cleaning to eliminate accumulated soils. Routine cleaning, even during busy periods, will prevent staff from having to walk in spilled food ,water, and trash, and will prevent the accumulation of soils. Re-training staff on proper dry storage and freezer storage handling will protect food and food serving containers. Manager states that background cleaning will begin right away.
- Food - Miscellaneous Sources of Contamination (corrected on site)
Observation: Food storage boxes in the walk-in freezer are being improperly opened and handled, leaving raw frozen burgers thrown out on the dunnage racks and floor. Boxes are being torn open and left standing, with interior bags pulled back and leaving foods exposed. An open box of biscuit mix in the biscuit prep area had a dirty shirt thrown across the top of it.
Correction: Protect food from miscellaneous sources of contamination. Open food boxes with care, reclosing the plastic and box flaps to protect the food from spill, splash, dust, or other contamination. Instruct employees that food and equipment can be contaminated by contact with personal items such as shirts, purses, and coats, and to store personal items in the employee break area or personnel lockers.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: An open box of new fried tender boxes sat directly against the raw chicken breading station, and the food contact boxes had been coated with a layer of chicken breader from spillage during handling of raw chicken. This serves to introduce a threat of contamination, especially salmonella, on these boxes. Handling during plating could transfer contamination to the food, worker, cooked food tongs, food prep surfaces, and later to the consumer.
Correction: Boxes were voluntarily disposed at inspection. Single service food-contact materials will be stored in a proper location away from the chicken breading station.
- Non-Food Contact Surfaces
Observation: The front of the fryers, the front vent of the refrigeration unit next to them, and the floor and back wall behind them have accumulations of sticky yellow grease residues. While the paper bins for sandwich wrapping have seen some cleaning along the front sides, the further reaches remain soiled with residues (poor design makes cleaning difficult).
Correction: Clean listed equipment to eliminate residues. Perform route cleaning to prevent build-up of organic materials.
- Non-Food Contact Surfaces
Observation: The walk-in cooler shelves have accumulations of spilled egg and other foods on the coated wire, with mold evident in some places. Food containers placed on this surface pose a threat of bringing contamination from the shelf to a food prep area when container is placed on a table. Drain pipe under walk-in cooler has mold, which is in contact with a food service cart loaded with food. The dunnage rack in the walk-in cooler has heavy accumulations of organic soil. Cooler walls, door, and floors have blackened organic soil that has been allowed to accumulate. Dust and mold are present on the light shields and ceiling of the walk-in cooler.
Correction: Clean all cooler shelves, racks, walls, floors, ceiling, light shields, strip curtain, and pipes to eliminate residues, dust, and mold. Maintain in clean condition by implementing a cleaning schedule and management monitoring to ensure thoroughness of maintenance.
- Prohibitions - Single Service (corrected on site)
Observation: Single-service food contact papers, boxes, and cups were found stored in a way that does not protect them from sources of contamination. The dry storage area for customer cups, boxes, and sandwhich wrappings was in disorder, with boxes torn open, food contact surfaces of the wrappings and cups exposed, and in some cases, open boxes thrown back up on the shelf upside down, spilling the contents across other items. Sandwhich wrapping papers were found completely unwrapped, sitting on top of a box with the food-contact surface facing up, right across the aisle from cleaning products which were in equal disarray.
Correction: Train staff to properly open and reclose packaging on single-service food-contact materials such as cups, boxes, and wrappers. Protect all food-contact surfaces from risk of contamination.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: At inspection, which occurred during the lunch hour, kitchen area was very dirty, with spilled food in every work station, paper in the floor, and no staff addressing the mess. Cobwebs and dust hang on the soda fountain system filters and pipes. Several areas had trash in the floor or in corners behind equipment.
Correction: Clean facilities as frequently as necessary to eliminate spilled food and waste materials. Train staff to dispose of waste when it is generated. 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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10/08/2015 | Routine | |
Operation has good temperature control, is well-lit, and well-stocked.
Facility in need of intensive cleaning of background areas. Torn and soiled strip curtains, accumulated grease and food residues, floors that haven't been adequately cleaned, and wall spatter are prevalent. During inspection, restaurant appeared to be understaffed, with the manager and a single employee handling all food prep and cleaning. Sandwich prep line was soiled at inspector arrival, and remained covered in spilled foods throughout inspection, until inspector questioned cleaning frequency. Awareness and man hours to complete cleaning need improvement.
Reminder to Manager to closely watch the cooling rate of chopped breakfast sausage. Ensure food drops from 135F to 70 within 2 hours, and from 135 to 41F within 6 hours. Cooling rate must be monitored.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* (corrected on site)
Observation: Sanitizer in sani-buckets flanking the sandwich prep line had very soiled sanitizer, with food and a styrofoam food container floating in them.
Correction: Provide clean sanitizer in sani-buckets, and change with sufficient frequency to ensure clean sanitizer of adequate strength is present.
- Equipment and Utensils, Air-Drying Required (corrected on site)
Observation: Lexan bins 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.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Significant accumulations of grime and food residues are coating many of the background surfaces in the kitchen. Daily cleaning is only addressing actual food-prep surfaces, allowing grease, flour, and organic soil to accumulate. Specifically noted are: greasy soil around nozzle of a hot-water BUNN unit
Correction: floor mat at 3CS with grey sludge in the treads
- Pests - Controlling Pests*
Observation: Premises are not being routinely inspected for evidence of pests. Dusty cobwebs present in the dry storage area over the softdrink system.
Correction: Inspect premises on routine basis for the evidence of pests. . Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
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03/03/2015 | Routine | |
Follow-up from previous inspection found that backflow device (built into faucet) of mop sink was properly functioning. Discussed with PIC to remove pressure from b/f device by turning off faucets and removing connected hose when not in use. Handwashing sign (provided by EHS) installed in employee restrooms with new signage reported to be on order from corporate. The non-food contact surfaces of the wrapper bins have seen some improvement since last inspection but still carry organic residues.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the sandwich wrapper bins 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.
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03/07/2014 | Follow-up | |
- Critical: Time as a Public Health Control* (corrected on site)
Observation: Re-used chicken breader, for which time rather than temperature is being used as a control, was not cooked, served or discarded within 4 hours of removal from refrigeration.
Correction: Discard food that is not cooked and served or served within 4 hours from the point in time when the food is removed from temperature control.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the sandwich wrapper bins under the hot holding cabinet have 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.
- Critical: Backflow Prevention Device, When Required*
Observation: Backflow or backsiphonage prevention device not available on the threaded faucet of the mop sink as required by law. Connected hose was stored on the floor, below level of sink rim.
Correction: Provide a backflow or backsiphonage prevention device on all threaded faucets.
- Handwashing Signage/Handwashing Facilities
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Critical: Toxics - Presence and Use Restriction (corrected on site)
Observation: Unnecessary poisonous or toxic materials (Bug Buster pyrethrin insecticide spray) found in the food establishment.
Correction: Remove unnecessary poisonous or toxic materials.
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02/10/2014 | Routine | |
- Food Contact Surfaces - Cleanability*
Observation: The food contact surface of the @counter surface@ is not designed or constructed to be smooth and it contains cracks, chips, or pits that can not be easily cleaned.
Correction: Replace the @counter surface@ to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent build-up of food debris.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: @prep refrigerator@ was observed in a state of disrepair and damaged.
Correction: Repair the @prep refrigerator@ 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 @prep refrigerator@, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Plumbing System Maintained in Good Repair
Observation: Plumbing connections under the @ICE MACHINE@ are leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
- Floors, Walls, and Ceilings - Cleanability (repeated violation)
Observation: Wall or wall covering in @kitchen@ is not smooth and easily cleanable.
Correction: Repair or replace wall or wall covering to make it smooth and easily cleanable.
- Floors, Walls, and Ceilings - Cleanability (repeated violation)
Observation: Floor or floor covering in @kitchen@ is not smooth and easily cleanable.
Correction: Repair or replace floor or floor covering to make it smooth and easily cleanable.
- Floor and Wall Junctures, Coved, and Enclosed or Sealed (repeated violation)
Observation: Floor wall juncture in @kitchen locations@ is not coved and closed to no larger than 1/32 inch space.
Correction: Cove floor wall juncture to no larger than a 1/32 inch space.
- Physical Facilities in Good Repair
Observation: @Physical structure@ is not maintained in good repair
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, ceilings@ in the @kitchen@ 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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01/16/2013 | Routine | |
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