Floor tile is scrub 4 times a day. Advised PIC to contact their cleaning chemicals representative to discuss alternative options to clean the floor.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The grout of the floor tile throughout the kitchen has accumulation of grime.
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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01/04/2016 | Routine | |
Notes:
- Suggested to install fly preventive devices above/near drive thru window and back door.
- Meat freezer and juice dispenser is under repair and not in use. Parts have been ordered.
- Routinely check if stickers with discard time have been replaced when new items placed on the line.
- Pests - Controlling Pests* (repeated violation)
Observation: Harborage conditions exist. Flies still present in the food prep area.
Correction: Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
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06/16/2015 | Follow-up | |
The follow-up inspection will occur on June 16, 2015.
All Go-Gurts must be stored by facing lip surface in one direction.
- Critical: Cooling*
Observation: Ambient temperature sausage gravy not being adequately cooled to prevent the growth of harmful bacteria. Food was discarded.
Correction: 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.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Orange juice cold holding at improper temperatures.
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.
- Critical: Time as a Public Health Control* (corrected on site) (repeated violation)
Observation: Sliced cheeses 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.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Meat freezer was observed in a condition that prevents necessary maintenance. Unit is leaking on the bottom. Also, Juice dispenser machine is not supporting cold holding temperature of 41 F or less.
Correction: Repair both units 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, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Pests - Controlling Pests*
Observation: Harborage conditions exist. Flies and live roaches observed around floor drain under counter.
Correction: Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
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06/12/2015 | Routine | |
Notes:
Keep liquid eggs on ice while cooking during breakfast if want to hold on the line.
All violations have been corrected during inspection.
Discussed ServSafe Manager certification maintenance and availability for 2015.
- Jewelry - Prohibition (corrected on site)
Observation: Employees wearing jewelry on their arms and hands while multitasking.
Correction: Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
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: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Liquid eggs cold holding at improper temperatures.
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.
- Non-Food Contact Surfaces (corrected on site)
Observation: The nonfood contact surface of the shelf where sandwich paper stored has accumulations of grime and food 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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12/08/2014 | Routine | |
Notes:
Ensure that ice cream cones stored in the package or any other way protected from contamination.
Ice build-up around fans/walls/food boxes in the walk-in freezer, door not being shut all the way after floor have been repaired.
Critical violations must be corrected immediately, non-critical violations must be corrected within 30 days.
- Critical: Eating, Drinking, or Using Tobacco*
Observation: The male employee observed eating in areas where they may contaminate food, clean equipment, utensils or other items needing protection.
Correction: Provide a designated area where employees may eat so as not to contaminate exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles, or other items needing protection.
- Critical: Time as a Public Health Control*
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.
- Equipment - Good Repair and Proper Adjustment
Observation: Orange juice unit was observed in a state of disrepair and damaged. Bag with juice concentrate was discarded.
Correction: Repair the juice unit 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, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- 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: frappe unit interior, soft ice cream unit, condiments beans.
Correction: Clean and sanitize these surfaces for food contact.
- Plumbing System Maintained in Good Repair
Observation: Water line pipe over wash machine is dripping.
Correction: Plumbing systems and components shall be maintained in good repair.
- Mops - Drying Mops
Observation: Mops not hung up to air dry.
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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08/11/2014 | Routine | |
Notes:
Discussed proper water temperature when mixing quaternary ammonium sanitizing solution. Water must be mixed at 75 - 80 F.
If not using hand sink near grills, remove it.
Non-critical violations must be corrected within 30 days.
- Food Storage - Clean and Dry Location (corrected on site)
Observation: French fries stored on the floor near fries holding tank.
Correction: Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: The handwashing facility located near grills 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 storage rack and trash can preventing its use.
- Wall and Ceiling Coverings and Coatings
Observation: Large openings in the ceiling tiles around wires observed in the kitchen above preparation area.
Correction: Finish and seal (Concrete, Porous block, Bricks) to provide a smooth, nonabsorbent, easily cleanable surface.
- Hand Drying Provision (corrected on site) (repeated violation)
Observation: No disposable towels were provided at the hand washing lavatory near grills
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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04/11/2014 | Routine | |
Both violations have been corrected during inspection.
Sanitizing solution tested at 200 ppm.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Orange juice, liquid and shell eggs cold holding at improper temperatures
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.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory in the kitchen near grill.
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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12/11/2013 | Routine | |
Non-critical violations must be corrected within 30 days.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employee observed using plastic cup while scooping ice and touching ice with hands.
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.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The faucet is not sealed to the hand sink basin near grills.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Lighting, Intensity
Observation: Less than 20 foot candles of light was noted in the metal reach-in cooler.
Correction: Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms
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08/15/2013 | Routine | |
All violations have been corrected during inspection.
Sanitizing solution tested at 300 ppm.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: Sliced tomatoes, chicken nuggets, grilled chicken, burgers 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. Food was voluntarily discarded.
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.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (corrected on site)
Observation: Observed mold and grime inside ice machine.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Non-Food Contact Surfaces (corrected on site)
Observation: The nonfood contact surface of the tea area 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.
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02/15/2013 | Routine | |
1/17/2011 - 12:45 PM - Fire in the kitchen area. Small grease fire in the underside of the left grill surface. Dry chemical spray used to extinguish the fire. The Ansul hood system did not go off.
All exposed foods and single-service ware items were gathered inventoried and discarded. Facility closed for cleaning for approximately 1.5 hours.The kitchen area, with special attention to food contact surfaces, was thoroughly cleaned, rinsed and sanitized. The facility then reopened for full service.
I did not find any residue on the food contact surfaces during my inspection today.
RECOMMENDATIONS:
1. Increase the frequency of moving the grill away from the wall and thoroughly cleaning the entire underside, sides and back of the grill to prevent grease from collecting and building up. Most grease fires in Food Service kitchens are caused by lack of regular cleaning. Examine your daily and weekly practices to prevent future occurrences.
2. Increase the scheduled PM's on this equipment as these grills are older models and are starting to show signs of wear.Regular inspections of the electrical components is critical.
No violation noted during this evaluation. | 01/18/2011 | Routine | |
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