All deficiencies noted on the previous inspection report have been corrected. Thank you!
No violation noted during this evaluation. | 10/28/2015 | Follow-up | |
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use. Observed wiping cloths stored in chlorine sanitizing solution at a concentration of 10 ppm.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: The following foods cold holding at improper temperatures in the cold rail at the sandwich prep station: southwestern vegetable blend-65°F, sliced tomatoes-56°F. The person in charge stated that those foods had only been stored in the unit for about 1 hour and so she relocated the foods to the walk-in cooler.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Temperature Measuring Devices (repeated violation)
Observation: There was no temperature measuring device located in the following equipment:
1. Drive thru reach-in cooler,
2. Coffee station reach-in cooler,
3. Breakfast reach-in cooler.
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 - Non-Food Contact Surfaces and Utensils
Observation: Surfaces on the interior of the ice machine that are in contact with non-potentially hazardous food items were observed soiled with accumulations of grime and debris.
Correction: Clean the interior surfaces of the ice machine 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 (corrected on site)
Observation: The cavities of all microwave ovens are observed soiled with food debris.
Correction: Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surfaces of the following equipment has accumulation of grime and debris:
1. Interior of the chicken freezer,
2. The ventilation hood filters above the chicken and French fry deep fryers.
3. Syrup storage cabinet under the ice cream dispenser.
4. Interior of the coffee station reach-in cooler,
5. Coffee cream dispenser.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Meat trays were found stacked while very 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.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Single service containers were observed stored upright and unprotected from contamination.
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser.
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10/22/2015 | Routine | |
Discussed the following with the person in charge (PIC):
1. Observed the employee health policy (that includes the symptoms of foodborne illness and Big 5 illnesses) included in the crew handbook that is given to all employees on the first day of work. Recommend posting the employee health policy in the facility where it can be readily observable by staff. The EHSS gave the PIC a copy of FDA Form 1-B.
2. Cleaning schedule for the ice machine. Observed some grime build-up on the interior of the machine.
3. Observed no thermometer in several refrigeration units. New thermometers were provided by the district manager during the inspection.
4. Using time as a public health control for cheese and condiments (lettuce, onions, etc.) stored at the sandwich make station. Ensure that the foods are marked consistently with the discard times once they are removed from temperature control (refrigeration).
Observed excellent holding and cooking temperatures of foods.
No violation noted during this evaluation. | 04/28/2015 | Risk Factor | |
Golden State is the food supplier. Most proteins are received raw, frozen and go directly to cook. No hot food is cooled for carry over. Liquid pasteurized and raw shell eggs used. Hot foods are on temperature and time control (up to 60 mins). McCafe cleaned and sanitized daily. Discussed employee health
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Observed raw food of animal origin holding in a manner that may cause cross contamination of to ready-to-eat food (RTE). Observed lettuce stored next to broken raw shell (unpasteurized) eggs in the salad/ egg reach in cooler.
Correction: Recommend separating raw foods during storage, preparation, holding, and display from raw RTE food including other raw food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food. PIC discarded lettuce touching liquid from raw shell eggs.
- Cloths - Wiping Cloths - Use Limitation
Observation: Observed wiping cloth sanitizer buckets improperly stored
Correction: observed stored on floor.
- Temperature Measuring Devices
Observation: Observed no (working) temperature measuring device located in the walk in cooler, salad/ egg reach in cooler, drive thru reach in cooler (on bottom), and meat chest freezer.
Correction: Recommend providing 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.
- Non-Food Contact Surfaces
Observation: Observed the following nonfood contact surfaces with accumulations of grime and debris and in need of cleaning: inside of microwaves, inside surfaces/ shelves of reach in coolers/ freezers, door gaskets to equipment, floor of walk in freezer, and outside surfaces of bun warmer/ toaster..
Correction: Recommend cleaning the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Equipment and Utensils, Air-Drying Required
Observation: Observed pans stacked while wet after cleaning and chemical sanitization.
Correction: Recommend that items are allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floors and walls throughout facility noted in need of cleaning, specifically under front line equipment (cafe beverage machines) and along the floor-wall juncture throughout kitchen.
Correction: Recommend increasing frequency of cleaning in these areas. 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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10/29/2014 | Routine | |
Follow up inspection. Ecolab, the facility's licensed pest control operator (LPCO), serviced the facility on 8/26/14, 8/31/14, and 9/9/14. The report left by the LPCO stated treatment was completed on all three dates previously mentioned and cockroach activity was observed by the LPCO on 8/26/14 and 8/31/14
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Observed further cleaning needed at floor drain under Frappe/ Cafe beverage machine. Observed general cleaning of floors throughout kitchen needed along the wall juncture.
Correction: Recommend cleaning. 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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09/10/2014 | Follow-up | |
Ecolab is the facility's LPCO. Per report, Ecolab serviced facility on 8/26/14 and treated for cockroaches at the front line floor drain.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Observed floor in need of cleaning. Observed trash on floor under front line floor equipment and around the floor drain. Observed cleaning needed at floor under front line Cafe/ Frappe beverage machines.
Correction: Recommend cleaning. 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.
- Critical: Pests-Controlling Pests* (repeated violation)
Observation: Observed methods are not being used to control pests. Observed live roaches behind/ under the Frappe/ Cafe beverage machines.
Correction: Recommend the presence of insects, rodents, and other pests be controlled to minimize their presence on the premises by using methods such as trapping devices or other methods as required. Recommend working with the licensed pest control operator (LPCO) to treat for pests. Recommend ensuring that cleaning is routinely completed to prevent presence of pests.
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08/29/2014 | Complaint | |
Follow up inspection. Observed all violations corrected. Observed walk in freezer valve fixed and unit properly cold holding. Observed no fly activity
No violation noted during this evaluation. | 05/15/2014 | Follow-up | |
Technicians were on-site at time of inspection replacing the valve to the walk in freezer. Thermometer on the WIF read 26 F, but the door had been opened while technicians worked. All food observed frozen solid in the WIF. PIC stated the unit had been observed cold holding < 0 F prior to service/ work beginning. PIC adjusted espresso reach in cooler colder and will monitor cold holding. Observed drive thru window closed when not in use.
- Critical: Cooling* (corrected on site) (repeated violation)
Observation: Observed ambient temperature or pre-chilled gravy not being adequately cooled to prevent the growth of harmful bacteria. PIC stated the canned gravy was opened at 10:15am and the unused portion placed in the walk in cooler to cool. Observed gravy at 48 F at 2:15pm.
Correction: Recommend discarding the gravy improperly cooled. Cool potentially hazardous foods prepared from pre-chilled ingredients or ingredients at ambient temperature to 41°F or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses. Recommend keeping a cooling temperature log and using the walk in freezer to quickly cool the gravy.
- Critical: Pests-Controlling Pests* (repeated violation)
Observation: Observed methods are not being used to control pests. Observed numerous flies around the soft serve machine. Observed fly light unplugged next to soft serve machine.
Correction: Recommend ensuring that the presence of insects, rodents, and other pests are controlled to minimize their presence on the premises by using methods such as trapping devices or other methods as required. PIC plugged in fly light. PIC has contacted LPCO and they will be completing additional fly treatment within the next month.
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05/09/2014 | Follow-up | |
Additional temps. taken and in compliance. Golden State Foods is the supplier. Proteins are received raw and frozen, and cooked directly from frozen state. No cooling
- Critical: Cooling* (corrected on site)
Observation: Observed ambient temperature or pre-chilled gravy not being adequately cooled to prevent the growth of harmful bacteria. Observed container of gravy in the walk in cooler at 50 F. PIC stated gravy is opened from a can stored at room temperature and what ever volume isn't immediately used is placed in the walk in cooler to cool. PIC stated gravy is not routinely cooled from a heated state (per internal procedures hot held gravy is discarded after use), but may have been in this case. PIC was not aware how long the gravy had been cooling.
Correction: Recommend discarding the gravy improperly cooled. Recommend monitoring the cooling process to ensure proper cooling. Cool potentially hazardous foods prepared from pre-chilled ingredients or ingredients at ambient temperature to 41°F or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses. If hot foods are to be cooled, cool from 135 F to 70 F in 2 hours and from 70 F to 41 F in 4 hours. PIC discarded the gravy.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Observed milk in the espresso reach in cooler cold holding at improper temperatures
Correction: observed at 45 F. Observed lines to milk holding the door ajar. Observed softserve ice cream mix in the drive thru reach in cooler cold holding at 43.7 F. PIC was not aware how long these items were improperly cold holding > 41 F.
- Temperature Measuring Devices (repeated violation)
Observation: Observed no (working) temperature measuring device located in the salad/ egg cooler, meat chest freezer, and chicken reach in freezer.
Correction: Recommend providing 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.
- Sanitizing Solutions, Testing Devices
Observation: Observed no properly working quaternary ammonium test kit provided in the facility for monitoring the concentration of the chemical sanitizing solution used in the 3 basin sink.
Correction: Recommend obtaining a quaternary ammonium test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Critical: Pests-Controlling Pests*
Observation: Observed methods are not being used to control pests. Observed numerous flies in the front area of kitchen near drive thru and soft serve machine. Observed fly light unplugged next to soft serve machine. Observed drive thru window propped open when not in use.
Correction: Recommend ensuring that the presence of insects, rodents, and other pests are controlled to minimize their presence on the premises by using methods such as trapping devices or other methods as required. PIC plugged in fly light and closed drive thru window. PIC discussed keeping drive thru window closed when not in use with employees. Recommend working with LPCO to minimize presence of pests. LPCO last serviced facility on 4/22/14.
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05/06/2014 | Routine | |
Golden State Foods is the supplier. Proteins are received raw, frozen and cooked directly from frozen. No cooling done. Copy of employee health policy in file
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Observed in-use utensils improperly stored between use
Correction: observed ice scoops in the rear and front ice machines stored with handles in ice.
- Temperature Measuring Devices (repeated violation)
Observation: Observed no temperature measuring device or properly working thermometer located in the BevAir salad/ egg cooler, the front drive thru cooler, and the chicken reach in freezers.
Correction: Recommend providing 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.
- Non-Food Contact Surfaces
Observation: Observed the following nonfood contact surfaces with accumulations of grime and debris and in need of cleaning: exterior surfaces of trash cans, exterior surfaces of equipment and interior shelves of equipment.
Correction: Recommend cleaning the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
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11/12/2013 | Routine | |
Discussed employee health and reviewed policy
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Observed time-temperature controlled for safety (TCS) food cold holding at improper temperatures. Observed egg, sausage and cheese burritos at 45 F and 46 F, and precooked eggs at 46 F in the 1 door BevAir reach in cooler. Observed 1% milk at 46 F in the front line reach in cooler. PIC was not aware how long these items were cold holding > 41 F. PIC believed the units had been adjusted too warm.
Correction: Recommend discarding TCS food cold holding above 41 F for 4 or more hours and ensuring that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria. Recommend adjusting units down and/or having the units serviced if the temperature will not adjust down. Recommend not storing TCS food in the units until the unit is capable of cold holding food at or below 41 F.
PIC discarded food.
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05/28/2013 | Risk Factor | |
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