The facility is clean and well maintained.
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.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the quaternary ammonium chemical sanitizing solutions. PIC stated test kits will be ordered immediately for the quaternary ammonium sanitizer solution.
Correction: Obtain 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.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Plastic food containers on the storage rack near 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.
- Physical Facilities in Good Repair
Observation: The grouting of the floor tiles, near the 3-compartment sink area and the walk-in cooler, is not maintained in good repair. PIC stated a work order has been placed to have the tile grouting repaired.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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01/19/2016 | Routine | |
Discussed with person in charge:
1. Monitor the temperature of the front line display reach-in cooler to ensure all foods are held at 41'F or below.
2. The door the smoothie reach-in cooler is in disrepair. PIC stated that a work order has been placed.
The facility is very clean and well maintained. Thank you!
Abbreviations: PIC – Person in Charge, RIC – Reach-in Cooler, WIC – Walk-in Cooler, RIF – Reach-in Freezer, WIF – Walk-in Freezer, IT- Internal Temperature, ST – Surface Temperature
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit. Observed raw shell eggs stored over cinnamon rolls in the walk-in cooler. PIC relocated the shell eggs to a lower shelf below all ready-to-eat foods.
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use. Observed several wet wiping cloths stored on prep tables throughout the facility. PIC placed all wet wiping cloths in a sanitizer bucket.
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: Observed Cream cheese (48'F) and Milk (47'F) cold holding at improper temperatures in the display RIC on the front line. PIC lowered the temperature of the unit and will monitor the temperature to ensure foods are held at 41'F or below.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: Observed sliced tomatoes on the sandwich prep line for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour serve or discard by time. PIC labeled the sliced tomatoes with the proper time during the inspection.
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 and Utensils, Air-Drying Required
Observation: Stainless steel food containers on the storage rack by 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.
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01/29/2015 | Routine | |
Abbreviations: WIC - walk in cooler
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The mop sink and the walls surrounding it are 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.
- Mops - Drying Mops
Observation: Mops not hung up to air dry. Mops were hung up during inspection.
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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01/13/2014 | Routine | |
Sanitizer: Dishmancine 100ppm Bleach, wiping bucket 200ppm Quaternary Ammonia
Discussed with Person in Charge:
1. Employee Health
2. Using time as a public Health control
3. Ensure reach in cooler doors are adjusted as necessary
4. Ensure clean equipment is allowed to properly dry
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
No violation noted during this evaluation. | 05/29/2013 | Risk Factor Assessment | |
Foods from approved source.
Dish machine - 50 ppm chlorine
This inspection was conducted in reference to the change of owner application received 12/6/2012. Permit issued.
No risk factors and public health interventions noted! Thank you!
Discussed:
1.Ensure all ceiling tiles are tight fitting.
2. Ice accumulation noted on the CO2 tanks in the establishment.
PIC was very knowledgeable about food safety and employee health.
Abbreviations: WIC - walk in cooler
- Equipment - Good Repair and Proper Adjustment (corrected on site)
Observation: The following equipment was observed in a state of disrepair and damaged: 1. hinge on side of 3-tiered RIF, 2. metal piece on door of WIF. Maintenance repaired these items.
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.
- Warewashing Equipment, Cleaning Frequency
Observation: The interior surfaces of the mechanical warewashing machine are soiled with (food debris, limescale) that may decrease the effectiveness of the unit.
Correction: Increase the frequency of cleaning or limescale deposit removal from the interior surfaces of the unit to maintain unit performance.
- Non-Food Contact Surfaces
Observation: The nonfood contact surfaces of the sides of the fryers 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.
- Kitchenware and Tableware (corrected on site)
Observation: Single-service or single-use articles not handled, displayed, or dispensed so that the food- or lip-contact surfaces are protected from contamination. Observed hot cake take-out containers stored with food contact surface facing upward. PIC inverted containers.
Correction: Handle, display, or dispense single-service and single-use articles so the food- or lip-contact surface are protected from contamination.
- Physical Facilities in Good Repair
Observation: The following physical structures are not maintained in good repair: 1. Coving coming off of wall in the women's restroom, beside ice machine, in dry storage area
Correction: 2. Ceiling tiles in drive thru area pealing
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floors under the fryers and in the walk in freezer are 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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12/13/2012 | Routine | |
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