Discussed with the person in charge:
1. use of prep sink
2. demonstration of knowledge
Big five food borne illnesses and allergen hand outs given
- Critical: Employee Health*
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities as they relate to diseases that are transmissible through food, including the date of onset of jaundice or of an illness due to Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
Correction: Have the license holder require employees or applicants report to the person in charge any information about their health and activities if they are diagnosed with or had a past illness from Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
- Critical: Hands and Arms Cleaning Procedure*
Observation: Observed employees get the soap, rinse the soap off, then continue to wash their hands.
Correction: Ensure all food employees clean their hands and exposed portions of their arms with a cleaning compound in a lavatory by vigorously rubbing together the surfaces of their lathered hands and warms for at least 20 seconds and thoroughly rinsing with clean water.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Observed employee handle cooked eggs with her bare hands. The eggs were disposed of.
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.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Observed the large ice scoop laying directly in the ice.
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Cloths - Wiping Cloths - Use Limitation
Observation: Observed several wet wiping cloths improperly stored on the counters between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Reheating for Hot Holding* (corrected on site)
Observation: Observed that the folded eggs measured at 117'F and 118'F. The eggs were discarded.
Correction: Reheat commercially processed RTE food for hot holding to 135°F or above.
- Equipment - Good Repair and Proper Adjustment (corrected on site)
Observation: The door gasket to the fry box is in poor repair. Maintenance person has another gasket to be installed.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Equipment and Utensils - Good Repair and Calibration (corrected on site)
Observation: Observed several broken trays in a state of repair and condition preventing the equipment to be used as designed. The trays were discarded.
Correction: Discard, replace or repair the equipment to provide proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The hot holding trays were observed soiled to sight and touch.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: The following pieces of equipment that are in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris: ice machine, half & half machine, specialty coffee machine, McFlurry machine, and the containers for the McFlurry toppings.
Correction: Clean the surface of equipment 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.
- Non-Food Contact Surfaces (repeated violation)
Observation: The following nonfood contact surfaces have accumulations of grime and debris: shelf under the microwave, top of the fry station, reach in cooler in the drive thru area, oven mitts, top of the equipment on the preparation line, and the gaskets on several refrigeration units.
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 (repeated violation)
Observation: Observed single-service to go sandwich boxes (corrected) and lids for salad containers that were not handled, displayed, or dispensed so that the food- or lip-contact surfaces are protected from contamination
Correction: Handle, display, or dispense single-service and single-use articles so the food- or lip-contact surface are protected from contamination.
- Critical: Backflow Prevention, Air Gap*
Observation: An air gap between the water supply outlet and the flood rim level floor sink under the prep sink.
Correction: Provide an air gap with a diameter that is at least twice the diameter of the water supply inlet and not less that 1 inch for proper backflow prevention by the air gap.
- Physical Facilities in Good Repair
Observation: Observed that the door to the walk in freezer is not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Observed that the caulking on the 4-compartment sink and the wall over the hand sink near the office (corrected) 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.
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.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site) (repeated violation)
Observation: Observed a spray bottle of sanitizer hanging on the hand sink and chemical stored with the gloves near the 4-compartment sink.
Correction: Containers of hazardous products must be located in an area that is not above food, equipment, utensils, linens or single service items.
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12/10/2015 | Routine | |
Discussed with the person in charge:
1. facility is very clean and well maintained
2. storage of chemicals
- Non-Food Contact Surfaces
Observation: The nonfood contact surfaces of the reach in refrigeration units and the side of the reach in cooler on the cook's line have 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: Observed that single-service to go boxes are not handled, displayed, or dispensed so that the food- or lip-contact surfaces are protected from contamination
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: Observed a light out over the front line reach in cooler and in the walk in freezer - not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site) (repeated violation)
Observation: Observed spray bottles hanging on the front hand sink - not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Correction: Containers of hazardous products must be located in an area that is not above food, equipment, utensils, linens or single service items.
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12/23/2014 | Routine | |
Discussed with the person in charge:
1. the facility is very clean and well organized
2. good hand washing techniques were observed
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Shell eggs stored over ready-to-eat (RTE) food in the service line.
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 on the counter and in sanitizer that measured 100 ppm between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Non-Food Contact Surfaces
Observation: The nonfood contact surfaces have accumulations of grime and debris: counter in the drive thru and caulking on the 3-compartment sink
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The floors in the facility 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.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site) (repeated violation)
Observation: Spray bottles of chemicals are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Correction: Containers of hazardous products must be located in an area that is not above food, equipment, utensils, linens or single service items.
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12/13/2013 | Routine | |
Discussed with the person in charge:
1. Hand washing
2. Gasket on fry hopper
3. Ensure that times are marked for all foods
Facility is well organized and maintained
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored on counters between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Single-Service and Single-Use Articles, Use Limitation (corrected on site)
Observation: The bulk milk container tube was observed not cut on the diagonal (45 degree angle).
Correction: The bulk milk container tube shall be cut on the diagonal to extend no more than 1 inch from the dispensing head to prevent contamination and to allow drainage of the tube.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: grilled chicken ring and the orange juice machine (corrected)
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the counter under the latte machine, cabinets under the fryers, and the beverage tubes (corrected) have 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.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Observed spray bottle of chemical hanging on the food rack - not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Correction: Containers of hazardous products must be located in an area that is not above food, equipment, utensils, linens or single service items.
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12/11/2012 | Routine | |
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