Hand wash basin beside Traulsen freezer is in disrepair and currently not in use, basin has a work order to be repaired on 2/9/16.
- Hair Restraints - Effectiveness (repeated violation)
Observation: Employees observed working in the food service area without proper hair restraints.
Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed debris on deflector plate inside of ice machine.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Handwashing Signage/Handwashing Facilities
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all hand washing basins 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.
- Mops - Drying Mops
Observation: Mop observed not air drying beside handwash basin at drive-thru pick-up window
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
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02/08/2016 | Routine | |
- Hair Restraints - Effectiveness
Observation: Employees observed working in the food service area without proper hair restraints.
Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
- Cloths - Wiping Cloths; Use Limitation
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Date Marking - Ready-to-Eat; Potentially Hazardous Food; Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) sausage and eggs in the refrigeration unit is not properly dated for disposition.
Correction: Mark the name and ""consume by"" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. 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.
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08/18/2015 | Routine | |
| No violation noted during this evaluation. | 07/20/2015 | Follow-up | |
Left information for food handlers class. All violations corrected immediately. Proper hand washing observed.
- Critical: Demonstration of Knowledge* (repeated violation)
Observation: A few food service employees are working in the food service establishment without having a valid food service card. About a dozen employees, manager made list to post.
Correction: A food service employee shall have a valid food service card prior to working in the food service establishment. The person in charge shall not employ anyone to work in the food service establishment until they posses a valid food service card. A food service employee shall have a valid food service card while working in a food establishment.
- Warewashing Equipment, Determining Chemical Sanitizer Concentration (corrected on site) (repeated violation)
Observation: The chemical sanitizer was too weak. Employee corrected and remade bucket. Solution observed at about 25 ppm.
Correction: Obtain a chlorine chemical test kit to ensure the sanitizing solution is maintained at the proper solution. Remake solution about 4 hours or more if needed.
- Non-Food Contact Surfaces (corrected on site) (repeated violation)
Observation: The nonfood contact surface of the deflector plate in ice machine had 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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04/23/2015 | Routine | |
All managers whose food manager certifications were close to expiring recently retested with ServSafe and are waiting for their results to come in. All cold holding issues were addressed promptly.
- Critical: Demonstration of Knowledge*
Observation: A few food service employees are working in the food service establishment without having a valid food service card. Most have expired cards.
Correction: A food service employee shall have a valid food service card prior to working in the food service establishment. The person in charge shall not employ anyone to work in the food service establishment until they posses a valid food service card. A food service employee shall have a valid food service card while working in a food establishment.
- Critical: Food - Potentially Hazardous Food: Cold Holding* (corrected on site)
Observation: Sausage and egg mix in breakfast fridge and canadian bacon in under line fridge cold holding at improper temperatures. Breakfast fridge has a broken gasket, preventing a proper closure, thus not holding temperature properly. Sausage and egg mix was observed at 55°F. Under line fridge was accidently turned off and was observed at 59°F, bacon had been in unit all day and was observed at 53°F. Manager discarded all items. No TCS foods were left in breakfast fridge and items recently stocked in under line fridge were moved until unit came down to temp.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket of the BevAir breakfast fridge is damaged.
Correction: Repair or replace the BevAir door gasket in accordance with the manufacturer's specifications.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the deflector plate in ice machine had 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 a the hand washing lavatory in the back of kitchen.
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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01/06/2015 | Routine | |
Proper hand washing and glove usage observed. Ensure stickers for line items include time. Left information for online food handlers class.
- Hair Restraints - Effectiveness
Observation: Employees observed working in the food service area without proper hair restraints.
All employees need hair restraints.
Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
- Warewashing Equipment, Determining Chemical Sanitizer Concentration (corrected on site)
Observation: The chemical sanitizer was too weak. Sanitizer buckets observed at almost 0ppm. Corrected to 100ppm each.
Correction: Ensure that buckets are changed between shifts or more often if necessary.
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09/16/2014 | Routine | |
Missing a trim piece by front counter. Do not hang gloves in front of burger freezer. Water temp was observed at 123°F. Recommended for health dept permit. Permit issued.
No violation noted during this evaluation. | 08/07/2014 | Routine | |
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