- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket to the reach in freezer near the sandwich prep station is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Some light cleaning is needed in the kitchen in areas that are not routinely cleaned such as the wall behind the drink station at the drive thru window and under the prep unit stations.
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* (repeated violation)
Observation: Harborage conditions exist. Observed more than ten (10) flies in kitchen during inspection.
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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07/13/2015 | Routine | |
NOTES:
- Observed very good hand washing practices during inspection.
- Manager was very helpful during inspection and was able to answer all questions and provide sanitizer test strips and food thermometer when asked.
- Good date-labeling observed.
- Facility kitchen noted in need of cleaning due to grease build-up. Would suggest a more frequent cleaning schedule to maintain facility in good condition and prevent the harborage of pests.
- Employee Health discussed as well as allergen awareness. Flyer left at facility.
- Person in Charge
Observation: 9 Food employees are without current Food Handler card.
Correction: PIC is to advise employees of their responsibility to have all employees up-to-date with current Food Handler card as this is a City of Suffolk Ordinance.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: In-use utensils improperly stored between use.
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the fryers and units such as under RIR's and the breading area 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: Floors, ceilings above food prep areas and cables 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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01/12/2015 | Routine | |
NOTES:
- Proper hand washing observed.
- Proper glove use observed during inspection.
- Proper working thermometers found in all units- good job!
- CO2 tank in rear of kitchen noted leaking. Work order in place per PIC. Keep area dry and clean to decrease harborage conditions of gnats and flies.
- Proper food storage observed in walk-in and dry food storage areas.
- Discussed the importance of pest control company applying approved chemical substance at inspections. Staff are not to apply these chemicals in-between pest services, only certified pest control personnel may apply product.
- Discussed employee health with PIC.
- Ensure that all current staff are up-to-date with Food Handler's Card per City of Suffolk Ordinance.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Dispensing utensils improperly stored between uses.
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Food - Miscellaneous Sources of Contamination
Observation: Ceiling tiles in kitchen are in need of deep cleaning or need to be replaced, especially over food prep areas such as the raw chicken stations, sandwich prep and biscuit prep area.
Correction: Protect food from miscellaneous sources of contamination. Replace with new, easily cleanable tiles or deep clean existing tiles during closed operation when food is stored away for the night.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The ready-to-eat (RTE) commercially processed cheese in the refrigeration unit was not properly dated for disposition after opening.
Correction: Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: drink machine ice dispensers.
Correction: Clean and sanitize these surfaces for food contact. Cleaned and sanitized during inspection. Dispenser was easily removable and cleaned thoroughly.
- Floors, Walls, and Ceilings - Cleanability
Observation: Floor or floor covering located under deep frying is not smooth and easily cleanable.
Correction: Repair or replace floor or floor covering to make it smooth and easily cleanable.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Entire kitchen noted in need of cleaning, especially under all units there is a build-up of food debris.
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* (repeated violation)
Observation: Harborage conditions exist. More than five flies present during inspection.
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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06/30/2014 | Routine | |
It was noted that the seals on the milkshake freezer should be replaced
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the floors under equipment 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.
- Plumbing System Maintained in Good Repair
Observation: Plumbing connections under the 3 compartment sink sink are leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
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03/25/2014 | Routine | |
- Pests - Controlling Pests*
Observation: Harborage conditions exist. Many common house fly present
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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07/30/2013 | Routine | |
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