- Food - Miscellaneous Sources of Contamination (corrected on site)
Observation: Utensil without handle used to dispense ice
Correction: Protect food from miscellaneous sources of bare hand contamination.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: Quaternary Ammonium sanitizing solution used was not at an acceptable concentration.
Correction: Adjust the sanitizing solution to 200 parts per million or otherwise identified by manufacturer's recommendations.
- 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.
- Single-Service and Single-Use Articles, Use Limitation (corrected on site)
Observation: The bulk milk container tube was observed extending more than 1 inch from the chilled dispensing head.
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.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Single service food containers were observed stored with the food-contact surface facing upward.
Correction: Store equipment and utensils covered or inverted to prevent contamination while in storage.
- Prohibitions - Single Service
Observation: Single-service or single-use items found stored on floor.
Correction: Discontinue storage of clean equipment and utensils in a location subject to contamination.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: The handwash station is being used as a dump station.
Correction: The handwash facility identified above is to be used for washing hands only
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory
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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07/07/2015 | Routine | |
All violations were discussed and corrected during inspection.
- Temperature Measuring Devices (repeated violation)
Observation: There was no temperature measuring device located in several refrigeration units.
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.
- Refuse - Covering Receptacles
Observation: Dumpster or outside refuse container was open or uncovered.
Correction: Cover all waste containers when not in continuous use.
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02/24/2015 | Routine | |
| No violation noted during this evaluation. | 09/29/2014 | Follow-up | |
- Temperature Measuring Devices (repeated violation)
Observation: There was no temperature measuring device located in the salad unit, display fridge, breakfast lowboy, glass reach-in.
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.
- Drainboards
Observation: The drainboards/utensil racks/storage tables located are not large enough to accommodate all soiled and cleaned items.
Correction: Provide additional drainboards/utensils racks/tables so that all cleaned and soiled utensils and equipment can be properly stored as they accumulate during operation.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations grease deposits or other soil on the following food contact surfaces: fry dispenser, coffee blender
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: front prep lowboy units and counters.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Prohibitions
Observation: Clean equipment/utensils were found stored in the breakroom.
Correction: Discontinue storage of clean equipment and utensils in a location subject to contamination.
- Prohibitions
Observation: Single service were observed stored unprotected in the locker room.
Correction: Remove items from locker room, place in protective packaging in the locker room, or provide a cabinet for storage in the locker room.
- Refuse - Storage Areas, Rooms, and Receptacles, Capacity and Availability
Observation: The quantity of refuse has exceeded the storage capacity of the interior storage room.
Correction: Remove the refuse from the interior storage area at an increased frequency.
- Toilet Room Receptacle Covered
Observation: There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
Correction: Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.
- Hand Drying Provision
Observation: No disposable towels were provided at the front hand washing lavatory.
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
- Physical Facilities in Good Repair (repeated violation)
Observation: Breakroom ceiling is not maintained in good repair: leaking evident
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: Storage room, breakroom, warewashing area 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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08/14/2014 | Routine | |
Observations corrected.
No violation noted during this evaluation. | 04/21/2014 | Follow-up | |
- Food Storage - Clean and Dry Location (repeated violation)
Observation: Food stored on the floor of drystaorage and walk-in: sugar, margerine, tea
Correction: Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Temperature Measuring Devices (repeated violation)
Observation: The temperature measuring device for several refrigeration units were not properly located in the warmest part of the unit and/or not present.
Correction: Relocate the temperature measuring device to the warmest part of the refrigeration unit to properly represent the ambient air temperature.
- Refuse - Maintaining Refuse Areas and Enclosures (repeated violation)
Observation: Trash and litter were observed adjacent to the refuse container outside the facility: under shed.
Correction: The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
- Physical Facilities in Good Repair (repeated violation)
Observation: Physical structure is not maintained in good repair: ceiling tile in breakroom leaking
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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04/08/2014 | Follow-up | |
Please be sure to maintain employee health policy for current employees. Follow-up inspection to be conducted
- Food Storage - Clean and Dry Location (repeated violation)
Observation: Food stored on the floor of drystaorage and walk-in: sugar, margerine, tea
Correction: Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Temperature Measuring Devices (repeated violation)
Observation: The temperature measuring device for several refrigeration units were not properly located in the warmest part of the unit and/or not present.
Correction: Relocate the temperature measuring device to the warmest part of the refrigeration unit to properly represent the ambient air temperature.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the walk-in freezer observed iced over and has accumulation of debris .
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Refuse - Maintaining Refuse Areas and Enclosures
Observation: Trash and litter were observed adjacent to the refuse container outside the facility: under shed.
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: Physical structure is not maintained in good repair: ceiling tile in breakroom leaking
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Premises - Maintaining Premises - Unnecessary Items and Litter
Observation: Facility is storing unnecessary items to the operation or maintenance of the establishment: unused items stacked on side of enclosure.
Correction: Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: Sanitizer solution being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940: >400ppm
Correction: Utilize only the concentration that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces
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03/17/2014 | Routine | |
- Food - Miscellaneous Sources of Contamination
Observation: Ice scoop handles stored in ice.
Correction: Protect food from miscellaneous sources of contamination.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed heavy accumulations of ice build up on nonfood-food contact surfaces: freezer reach-in.
Correction: Maintain nonfood-contact surfaces of equipment so they can be cleaned.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (repeated violation)
Observation: Happy meal containers were found stored on the floor.
Correction: Store single service in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: The handwash station at the front is being used as a dump station.
Correction: The handwash facility identified above is to be used for washing hands only
- Critical: Plumbing System Maintained in Good Repair
Observation: The mop sink basin is not draining.
Correction: Plumbing systems and components shall be maintained in good repair.
- Hand Drying Provision
Observation: No disposable towels were provided at the hand washing lavatory in the front
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
- Critical: Pests-Controlling Pests*
Observation: Observed methods are not being used to control pests: heavy amount of flies present
Correction: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by using methods such as trapping devices or other methods as required.
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10/28/2013 | Routine | |
- Food Storage - Clean and Dry Location (repeated violation)
Observation: Food stored in a commonly wet or soiled location: walk-in floor.
Correction: Protect food from contamination by storing the food in a clean and dry location.
- Temperature Measuring Devices (repeated violation)
Observation: The temperature measuring device in the refrigeration unit was not properly located in the warmest part of the unit.
Correction: Relocate the temperature measuring device to the warmest part of the refrigeration unit to properly represent the ambient air temperature.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket to the ice machine, walk-in freezer and walk-in refrigerator is in poor repair: doors are not able to shut.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Equipment - Good Repair and Proper Adjustment
Observation: Walk-in freezer was observed in a condition that prevents necessary maintenance and easy cleaning: excessive ice build up on floor and leaking onto refrigerator threshold.
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.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Single service containers were found stored on the floor.
Correction: Store single service in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
- Refuse - Storage Areas, Rooms, and Receptacles, Capacity and Availability
Observation: Observed excessive refuse stored at back end of restaurant and in the dry storage area.
Correction: Increase the number of approved refuse containers and handle waste to prevent the accumulation of debris on the floor.
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05/28/2013 | Routine | |
EHS to verify the cleaning requirements for heat treated hopper machine.
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Food stored on the floor or food stored less than 6" above the floor.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in multiple refrigeration units.
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.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: Sanitizer being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940: >400ppm
Correction: Utilize only the contration that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces
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01/09/2013 | Routine | |
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