Discussed the following with the person in charge:
1) Cleaning schedules
2) Good hand washing and glove use observed during the inspection
Abbreviations: PIC- person in charge, WIC- walk in cooler, WIF- walk in freezer, RIC- reach in cooler, RIF- reach in freezer, IT- internal temperature, ST- surface temperature, PPM- parts per million
- Equipment - Non-Food Contact Surfaces and Utensils (repeated violation)
Observation: The soda nozzles of the soda machine near the drive-thru window were observed soiled with accumulations of grime and debris.
Correction: Clean the surfaces of the equipment 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 (repeated violation)
Observation: The cavities of the two microwave ovens were observed soiled.
Correction: Using the manufacturer's recommended cleaning procedure, clean the microwave ovens at least every 24 hours.
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04/04/2016 | Risk Factor | |
Abbreviations: PIC-Person-in charge, WIC-Walk-in cooler.WIF-Walk-in Freezer, RIC-Reach-in cooler, RIF-Reach-in Freezer, IT-Internal Temperature, ST-Surface Temperature
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The handsink is no longer attached the wall.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Equipment - Good Repair and Proper Adjustment
Observation: Observed the pedals of the handwashing sink in a state of disrepair and damaged.
Correction: Repair the handwashing sink to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Equipment and Utensils - Good Repair and Calibration
Observation: The spatula on the grill press was observed in a state of repair and condition preventing effective maintenance and easy cleaning.
Correction: Discard, replace or repair the spatula to provide proper operation, accuracy, functioning, maintenance, and cleanability.
- Equipment - Non-Food Contact Surfaces and Utensils (corrected on site)
Observation: Observed the ice deflector in the bulk ice machine to be soiled with accumulations of grime and debris. Person-in charge cleaned the ice deflector during the inspection.
Correction: Clean the surface of ice deflector 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 (repeated violation)
Observation: The cavity of the microwave oven is observed soiled.
Correction: Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the gaskets of the reach-in coolers 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.
- Rinsing Procedures (corrected on site)
Observation: A distinct, separate water rinse after washing and before sanitizing of utensils and equipment was not observed. Person-in charge indicated they will rinse water over washed equipment.
Correction: Properly utilize the approved alternate manual warewashing method equivalent to a 3-compartment sink.
- Plumbing System Maintained in Good Repair
Observation: Plumbing connections under the 3-compartment sink are leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
- Outer Openings - Protected
Observation: Observed the back door to not be tight fitting.
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
- Physical Facilities in Good Repair (repeated violation)
Observation: Observed 1. ceiling tiles near the drive thru window 2.floor tiles near the fryer and WIC 3. Grout through the establishment 4. Coving to the entrance of the soda room 5. Tiles under the 3-compartment sink are 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: General cleaning of the floor, walls, and ceiling are noted throughout the establishment.
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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09/30/2015 | Routine | |
Abbreviations: RIC-Reach In Cooler, RIF-Reach In Freezer, PIC-Person In Charge, HH-Hot Holding, CH-Cold Holding, WIC-Walk In Cooler, WIF-Walk In Freezer, PP-Pizza Prep, SP-Sandwich Prep
Temperatures continued: Chicken WIC-Chicken 42'F, WIC-Chicken Pot Pie Mix 38'F
Quaternary ammonium sanitizer (Kay) in the 3 compartment sink measured 200 ppm.
Advised by the PIC that the food trays are rotated out when carbon build up makes it difficult to properly wash and sanitize the equipment. Observed very good food handling procedures, hand washing, and food temperatures during this inspection. Facility is clean, well organized and well maintained.
- Equipment - Good Repair and Proper Adjustment
Observation: Observed several plastic container lids, including on top of the container of cooked bacon and throughout the prep area, in a state of disrepair and damaged.
Correction: Repair the EQUIPMENT 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 EQUIPMENT, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment - Cooking and Baking Equipment (corrected on site)
Observation: The cavity of the microwave oven is observed soiled.
Correction: Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.
- Equipment and Utensils, Air-Drying Required
Observation: Food trays, on storage shelving across from the 3 compartment sink, 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.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory in the prep area.
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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09/15/2014 | Routine | |
Abbreviations: RIC-Reach In Cooler, RIF-Reach In Freezer, PIC-Person In Charge, HH-Hot Holding, CH-Cold Holding, WIC-Walk In Cooler, WIF-Walk In Freezer, PP-Pizza Prep, SP-Sandwich Prep
Temperatures continued: Buffet - Mached Potatoes HH 140'F, Sweet Potatoes HH 167'F, WIC Coleslaw CH 42'F, Chicken WIC Chicken 37'F,
Quaternary ammonium sanitizer concentration level in the wet wiping cloth bucket at the cookline and the 3 compartment sink measured 200 ppm.
- Handwashing Lavatory, Water Temperature, and Flow
Observation: Water from the handwashing sinks at the ladies restroom (69'F) and men's (70'F) was measured at a temperature less than 100°F.
Correction: Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens.
- Physical Facilities in Good Repair
Observation: Physical structure is not maintained in good repair. 1. base of the door frame to the soda box room is in disrepair 2. coving missing across from the WIC
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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09/20/2013 | Routine | |
Concerns regarding this complaint were discussed with the PIC. For the findings of this investigation see the complaint report dated February 6, 2013.
No violation noted during this evaluation. | 02/07/2013 | Complaint | |
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