No violations noted.
No violation noted during this evaluation. | 12/10/2015 | Routine | |
Notes:
Single service Go-Gurts must be lined up with lip surface facing one direction to avoid bare hand contact while serving to customers.
Hot water under inadequate pressure serving hand sink if being used in the back for other purposes. Work order was placed during inspection to get this problem resolved.
Use test strip to ensure proper sanitizer concentration.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: A few uncovered containers in use observed in the food preparation area. Discarded.
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.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: Sliced cheese for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
- Water Pressure
Observation: Hot water under insufficient or inadequate pressure was found to serve the following equipment: hand sink near office.
Correction: Inadequate water pressure could result in improper handwashing or equipment operation. Restore water under sufficient and adequate pressure for proper hand washing immediately.
- Critical: Sanitizer - Criteria/Chemicals for food contact*
Observation: Quaternary ammonium being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940 Sanitizer found at concentration > 400 ppm.
Correction: Utilize only 200 ppm that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces
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05/15/2015 | Routine | |
Notes:
- Cold condiment unit on the serving line was not turned on at the time of inspection.
- Kitchen hand sink is broken and not in service. Repair hand sink immediately and encourage employees to wash hands frequently. Do not block front hand sink, keep it clean and supplied.
- All critical violations must be corrected within 10 days, non-critical violations must be corrected within 30 days.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Sliced tomatoes cold holding at improper temperatures on the serving rail line.
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the walk-in freezer, front small glass refrigerator and meat freezer.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: milk shake/ice cream machine.
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the refrigeration units (drive thru unit, coffee machine) 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.
- Handwashing - Using a Handwashing Lavatory
Observation: The handwashing facility located at the drive-thru window is blocked, preventing access by employees for easy handwashing.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the cart preventing its use.
- Plumbing System Maintained in Good Repair
Observation: The faucet to the front hand washing sink and hose to the mop sink is dripping.
Correction: Plumbing systems and components shall be maintained in good repair.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floors in the storage and dish wash room underneath shelving and sink 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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10/30/2014 | Routine | |
Adequate thermometer, quaternary ammonia sanitizer buckets, and test kit. Reviewed employee health. Checked signed policies that are signed and dated and printed on the individual file folders.
Notes:
1. A cold holding unit has been installed on the serving line for maintaining temperatures of condiments. Temperatures are noted as not being under 41 F. Manager states that the sliced tomatoes may have been sitting out for a while when a employee was doing morning prep. The tomatoes come in pre-sliced, so it's a matter of getting the product back under refrigeration as soon as possible when it is taken from original packaging and placed in containers to be held on the line.
2. Suggest storing back-up portions/prepped sliced tomatoes in the WIC to ensure better cold holding temperatures. Also suggested placing the empty containers in the freezer prior to stocking.
3. Have the pest controller restock the time mist dispensers in the ktichen area and resume fly abatement program as soon as possible. Minor activity noted today.
- Critical: Hands - Preventing Contamination from Hands*
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands. Hands coming in contact with french fries when handling/bagging the cartons of customer fries.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Sliced tomatoes cold holding at improper temperatures in the cold unit on the serving line.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: plastic trays for hot holding unit had greasy residues on them and were stored on the clean dish shelving.
Correction: Clean and sanitize these surfaces for food contact. Change out the wash water at the 3-vat sink more regularly to help with more effective removal of grease from dishes.
- Equipment and Utensils, Air-Drying Required
Observation: Plastic 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.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash station at the front drive-thru is being used as a dump station. Coffee staining present and employee stated she had just dumped coffee in the sink.
Correction: The handwash facility identified above is to be used for washing hands only. Clean the sink basin immediately.
- Refuse - Covering Receptacles (corrected on site)
Observation: Dumpster or outside refuse container was open or uncovered.
Correction: Cover all waste containers when not in continuous use.
- Refuse - Maintaining Refuse Areas and Enclosures
Observation: Trash and litter were observed adjacent to the refuse container outside the facility.
Correction: The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
- Physical Facilities in Good Repair
Observation: Broken/cracked floor tiles noted in the front drive-thru area.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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04/25/2014 | Routine | |
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use. Quat sanitizer solution concentration was too low.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Sausage gravy hot holding at improper temperatures.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
|
09/13/2013 | Routine | |
Sanitzer dispenser has not been recalibrated yet by Ecolab, and so staff are having to manually dilute the solution with straight water. Staff must also remember to mix the sanitizer with cool/room temperature water to be able to accurately test the concentration of the solution (goal of 200 ppm).
The condiments were stocked on the line 10 minutes prior to the inspector's arrival. Staff had not yet set up the clock chart for the current period, but were instructed to do so. Management must stay on top of staff continuously to ensure it is done.
Dishes stored on the clean/dry storage shelving were found with greasy residues once again. All dishes were taken back to the sink to be re-washed. Staff MUST change out the soapy water more regularly to be able to effectively remove all food/greasy residues during the washing process. Using the same sink of wash water for all of a meal period's dishes will not suffice. Management must make it clear that dishes will have to be re-washed if the manager on duty touches clean dishes and still finds them greasy/dirty to the touch.
No violation noted during this evaluation. | 02/21/2013 | Follow-up | |
Adequate thermometer and sanitizer test kits. Quaternary ammonia dispenser at the 3-vat sink needs to be recalibrated to dispense a solution at 200 ppm vs. 400 ppm+. Staff should also be mixing santiizer with cool/room temperature water and not hot water for accurate testing. Reviewed employee health.
Staff must start using the time chart for sandwich condiments that are under time control. Per manager, the items were placed on the line at 10:30 am and so the times marked at noon did not agree with this scenario.
Staff must look over all dishes to ensure that all food residues and grease are being effectively removed during the washing process.
- Critical: Time as a Public Health Control*
Observation: All sandwich toppings/condiments for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time. Posted time chart is not being utilized.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The following utensils were observed soiled to sight and touch: assorted trays that hold foods in the hot holding drawer unit were stored with the clean dishes, but still had food debris on them.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Assorted plastic trays used to store food in the hot holding unit 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: Sanitizer - Criteria/Chemicals for food contact*
Observation: Quaternary ammonia being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940. Tested at 400 ppm+.
Correction: Utilize only quaternary ammonia that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces (tests at 200 ppm).
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02/11/2013 | Routine | |
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