- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the (freeze)drink machine, stand mixer table 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.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory in the front hand sink.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
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10/01/2015 | Routine | |
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: ceiling in the food prep area 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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03/31/2015 | Routine | |
Discussed cold holding temperatures with operator. Operator advised of pending remodel in which walk-in will be replaced. Until walk-in is replaced or repaired, keep ice on potentially hazardous foods. Permit issued.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Chicken was cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
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09/03/2014 | Risk Factor | |
Discussed corrective actions to violations with operator. Follow-up will be done in 10 days to ensure walk-in is repaired and holding foods at or below 41* F. Certification in food management must be provided by follow-up inspection. Employees must obtain food handler cards with in 90 days. Permit will be issued at follow-up pending corrections to violations have been made.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Chicken was cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a QT-40 test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment - Good Repair and Proper Adjustment
Observation: Walk-in is holding at inappropriate temperatures (45* F-47* F)
Correction: Repair/adjust walk-in to hold at or below 41* F.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (repeated violation)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: pans and racks.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Pans and dishes 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.
- Plumbing System Maintained in Good Repair
Observation: Toilet in women's restroom in poor repair.
Correction: Repair and maintain all plumbing components and fixtures.
- Refuse - Using Drain Plugs
Observation: The refuse container used to store refuse/recyclables has no drain plug.
Correction: Replace the drain plug to the refuse container.
- Physical Facilities in Good Repair
Observation: Ceiling in dish area in poor repair and leaking.
Correction: Repair ceiling.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floors throughout entire food prep area and walk-in refrigerator/freezer noted in need of cleaning.
Correction: All floors must be cleaned as often as necessary to keep them clean.
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08/21/2014 | Routine | |
Investigation of cleanliness of lobby: Advised operator clean as needed. Complaint closed.
No violation noted during this evaluation. | 06/10/2014 | Complaint | |
Discussed corrective actions to violations. Operator stated Ecolab has been contacted to address the insect issue and will re-treat the facility tonight. Operator is to provide proof of backflow preventer at soda and tea machines in 10 days.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Shredded cheese was improperly cold holding.
Correction: Discard cheese and ensure foods hold at 41* or above.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: Chicken racks were not properly cleaned.
Correction: Clean and sanitize racks to ensure all debris is removed.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Counter at drink station in the lobby needs cleaning.
The soda machines at the drive thru and lobby need cleaning.
Correction: Clean surfaces.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: Sanitizer was not provided at dish sink.
Correction: Provide sanitizer at dish sink.
- Equipment and Utensils, Air-Drying Required
Observation: Pans 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.
- Critical: Backflow Prevention Device, When Required*
Observation: Backflow or backsiphonage prevention device not available on soda and tea machines.
Correction: Provide a backflow or backsiphonage prevention device on all threaded faucets.
- Critical: Pests-Controlling Pests* (corrected on site)
Observation: Knats were present in food prep area.
Correction: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by using methods such as trapping devices or other methods as required.
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04/29/2014 | Routine | |
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