Cleaning improvements noted. Suspect the one door cooler were food found out of temperature cannot keep up with the volume of in and out of the unit.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: The shelf refrigerated unit was not turned on and the stack 2-door beverage air cold holding at improper temperatures
Correction: All food had been in the units for lees than 2 hours. Operator relocated the food in the stack unit and truned the shelf unit on it was operating at 35 degrees products had been in the unit for 15 minutes. The stack unit maybe not holding food at proper temperature due to the volume the unit is in and out of. Operator to verify food temperature multiple times a day to ensure food temperautres are maintianed at 41 or less.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a quantinary ammonia and chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
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11/17/2015 | Routine | |
Facility to get quantinary ammonia test strips for the three compartment sink.
- Gloves - Use Limitation (corrected on site)
Observation: Soiled single-use gloves still in use. Grill cook handled the frozen patties with clear glove then put the blue gloves on over the solied clear gloves. Stopped the cook during the inspection had remove both gloves and start the process over.
Correction: Discard gloves once soiled. Staff complied during the inspection.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Cheese cold holding at improper temperatures at the one door upright beside the grill.
Correction: Operator relocated the cheese during the inspection. No temperature controlled foods are to be place in the unit until the unit can hold these foods at 41 or less. Manager to verify food temperatures with a calibrated thermometer.
- Hand Drying Provision (corrected on site) (repeated violation)
Observation: No disposable towels were provided at the hand washing lavatory at the front counter.
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. Operator provided paper towels during the inspection.
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05/13/2015 | Risk Factor | |
Operator to submit plans to the Health Department for the remodel.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw food of animal origin holding in a manner that may cause cross contamination of to ready-to-eat food (RTE). Shell eggs stored over the top of breakfast burritos.
Correction: Separate 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. Operator corrected the food storage order during the inspection.
- Utensils - In-Use - Between-Use Storage
Observation: Dispensing utensils improperly stored between uses. Handle of the ice scoop found stored down 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. Operator corrected the storage during the inspection.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket to the on door unit at the service line is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Prohibitions - Single Service (corrected on site)
Observation: Single-service or single-use items found stored under a sewer line down stairs.
Correction: Discontinue storage of clean equipment and utensils in a location subject to contamination. Operator had staff correcting the problem during the inspection.
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11/11/2014 | Routine | |
Operator to have new floor plans emailed to the Health Department. This is an opening inspection for the remodel. Facility is permitted to open as of today.
Things to do before next routine inspection.
Handwashing signs in the women's bathroom. Remove all single service items in the don stairs storage area so the there is 1.5 foot clearance from either side of the sewer lines.
No violation noted during this evaluation. | 10/14/2014 | Pre-Opening | |
Operator to verify cooking temperatures on the clam shell after each time they are cooked.
- Critical: Temperature, Cooking - Raw Animal Foods* (corrected on site) (repeated violation)
Observation: The comminuted or ground quarter pounder was not cooked to a sufficient temperature and time to eliminate pathogenic bacteria.
Correction: Continue to cook the meat to heat all parts to 155°F or above for 15 seconds, 145°F for 3 minutes, 150°F for 1 minute, or instantaneously at 158°F. Operator corrected by placing the burgers on the grill for a longer time. Operator instructed staff to take temperatures after cooking burgers. Operator called maintainece staff during the inspection to have the grill calibrated.
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06/16/2014 | Risk Factor | |
Employee health policy is in place. Manger to notify the health department once the cooler is repaired. Reviewed corrective action plan with the manager until the dairy McCafe cooler is repaired. Operator will ice the bags down and take temperatures if that does not work operator agreed to use time as a control.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed scooping ice with drink cups observed hands coming into contact with ice.
Correction: Provide suitable utensils such as an ice scoop to prevent hands from contaminating ice. Manger provided an ice scoop during the inspection.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Milk for coffee and canned whipped cream cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Operator called a repair company during the inspection and will clen coils today. Operator relocated the whipped cream during the inspection. Operator to notify the health department when the unit is repaired.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: Tomato and rehydrated onions 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. Operator had staff properly mak these products during the inspection.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the walk 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.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the refrigeration handles and the outside of equipment 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.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Single service items observed unprotected from contamination in the down stairs storage area . Burger contianer bags open with the food service side exposed.
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory in the in the kitchen next to the bread rack.
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. Operator provided paper towels during the inspection.
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01/06/2014 | Routine | |
- Critical: Temperature, Cooking - Raw Animal Foods* (corrected on site)
Observation: The comminuted or ground hamburger the single patty was not cooked to a sufficient temperature and time to eliminate pathogenic bacteria.
Correction: Continue to cook the meat to heat all parts to 155°F or above for 15 seconds, 145°F for 3 minutes, 150°F for 1 minute, or instantaneously at 158°F. Operator adjusted the time on the clam shell and had the staff not use the section of the grill that was under cooking. Operator to have the grill looked at. Burgers found undercooked were placed back on the grill and cooked to above 155 for 15 seconds.
- Handwashing Cleanser - Availability (corrected on site)
Observation: Soap was not provided at the hand washing lavatory in the grill area next to the buns.
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands. Operator filled the soup dispensor during the inspection.
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07/16/2013 | Risk Factor | |
Temperature controls in place. Sanitizing solution measured 100 ppm chlorine.
Note: Hole observed in 2nd level flooring in kitchen. Repair immediately to prevent water entry into subfloor.
- Food - Miscellaneous Sources of Contamination
Observation: Plastic top to pickle packaging not completely removed from in use container on line. Prior to use, remove all plastic or store pickles in a separate food storage container.
Correction: Protect food from miscellaneous sources of physical contamination.
- Cooling Methods (corrected on site)
Observation: Food containers for cooling sausage gravy are arranged so as not allow for maximum heat transfer.
Correction: Arrange the food containers in the refrigeration equipment to provide maximum heat transfer through the container walls. Loosely cover or uncover the food if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food.
- Temperature Measuring Devices - Food
Observation: The food temperature measuring device (degrees F) located in the dirve-thru reach-in refrigerator is not accurate.
Correction: Provide a temperature measuring device that is accurate within +/- 2 degrees Fahrenheit in the intended range of use.
- Physical Facilities in Good Repair
Observation: Area of second level kitchen floor is not maintained in good repair. Observed a significant size hole in floor near walk-in cooler entrance (subfloor exposed).
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: Areas of floor under and between kitchen equipment 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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01/22/2013 | Routine | |
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