Observed the facility to be clean and well maintained. Good job! 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, ppm – parts per million
- Water Pressure
Observation: Cold water under insufficient or inadequate pressure was found to serve the handsink on the cook's line.
Correction: Inadequate water pressure could result in improper handwashing or equipment operation. Restore water under sufficient and adequate pressure to the handsink immediately.
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01/12/2016 | Routine | |
Discussed with the Person-in Charge:
1. Leak of the 3-compartment sink
2. Sanitizing levels
3. Walk-in Freezer is being repaired
Abbreviations: PIC-Person-in charge, WIC-Walk-in cooler, Walk-in Freezer, RIC-Reach-in cooler, RIF-Reach-in Freezer
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site) (repeated violation)
Observation: The following utensils were observed soiled to sight and touch near the tea station: 1. serving spoon 2. spatula 3. tongs 4. plastic containers. Person-in charge removed the utensils to be washed, rinsed, and sanitized during the inspection.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Non-Food Contact Surfaces and Utensils (corrected on site) (repeated violation)
Observation: The soda nozzles and ice shoot near the drive thru window were observed soiled with accumulations of grime and debris. Employee cleaned the soda nozzles and ice shoot during the inspection.
Correction: Clean the surface of soda machine 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.
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09/30/2015 | Risk Factor | |
Discussed with the person in charge:
- Good knowledge of employee health
- Good handwashing procedures observed
Facility was observed 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, ppm – parts per million,
- 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 shake mix in the walk-in cooler. PIC relocated the shake mix during the inspection.
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.
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05/26/2015 | Risk Factor | |
Discussed with the person in charge:
1. holes in the walls
2. sanitizer strength
- Cloths - Wiping Cloths - Use Limitation
Observation: Observed wet 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.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: Observed that the bacon and sliced tomatoes 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.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The cooking equipment on top of the grill were observed soiled to sight and touch. All items were taken to the 3-compartment sink.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Non-Food Contact Surfaces and Utensils (repeated violation)
Observation: Surfaces of the ice chutes and orange juice machine (corrected) that are in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
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
Observation: The following nonfood contact surfaces have accumulations of grime and debris: gasket on the reach in freezer, top of the fryers, counter over the fry bin, condiment bins in the drive thru, reach in cooler in the drive thru, and the vent cover on the ice machine in the drive thru. All items were corrected except for the air vent cover and top of the fryer.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Non-Food Contact Surfaces
Observation: Observed that the walk in freezer door has a build up of ice particles.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* (corrected on site)
Observation: Food-contact surface of the fry scoop was not immersed in hot water at 171ºF or above for at least 30 seconds. Therefore surfaces are not effectively sanitized.
Correction: Extend time of immersion to at least 30 seconds in the hot water at or above 171ºF.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The front handwash station is being used as a dump station.
Correction: The handwash facility identified above is to be used for washing hands only
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Observed bottles of hand soap stored with spice near the 3-compartment sink. Hand soap was disposed of.
Correction: Containers of hazardous products must be located in an area that is not above food, equipment, utensils, linens or single service items.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: The quaternary 146 solution measured over 400 ppm in the 3-compartment sink.
Correction: Utilize only quaternary sanitizing solution that measures between 150-400 ppm when applying to food contact surfaces
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01/06/2015 | Routine | |
RIC in kitchen has been repaired
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The door gasket to the RIC at the drive through is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Unused or non-functioning computer equipment not removed from the premises.
Correction: Remove any unused or non-functioning equipment from the premises.
- Sewage - Other Liquid Wastes and Rainwater (repeated violation)
Observation: A condensate was dripping onto food products in the walk in freezer.
Correction: Repair the condensate drain line to prevent incidental contact with foods.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: walls, equipment in the warewashing and kitchen 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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01/24/2014 | Follow-up | |
Reach in cooler needs to be repaired or replaced. Provide documentation of service and recommend logging temperature to insure it can hold food at 41 or below during busy periods.
- Critical: Employee Health* (corrected on site)
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health as they relate to the symptoms caused by illness, infection, or other source that is associated with an acute gastrointestinal illness or a lesion.
Correction: Have the license holder require employees or applicants report to the person in charge if they are experiencing the following symptoms or conditions: (1) diarrhea, fever, vomiting, jaundice, or sore throat with fever. (2) A lesion containing pus such as a boil or infected wound that is open or draining and is on the hands or wrists, unless an impermeable cover such as a finger cot or stall protects the lesion and a single-use glove is worn over by an impermeable cover or on other parts of the body, unless the lesions covered by a dry durable, tight-fitting bandage.
- Critical: Employee Health* (corrected on site)
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities if they are suspected of causing, or being exposed to a confirmed disease outbreak caused by 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 if they meet one or more of the following high-risk conditions: Is suspected of causing, or being exposed to, a confirmed disease outbreak caused by S. Typhi, Shigella, Escherichia coli O157:H7, Hepatitis A virus or norovirus
- Critical: Employee Health* (corrected on site)
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: Improper handwashing procedures observed.
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. Even with glove use, wash hands regularly and when putting new gloves on.
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Rolls stored in a location where it is subject to splash, dust or other contamination near three comparment sink
Correction: Store food where it is not exposed to splash or install an approved durable, and cleanable barrier between the splash source and the food to prevent contamination.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Cheese, cut tomato, milk 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: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The ready-to-eat (RTE) commercially processed yogurt and onions in the refrigeration unit were not properly dated for disposition after opening.
Correction: Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The door gasket to the RIC at the drive through is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Unused or non-functioning computer equipment not removed from the premises.
Correction: Remove any unused or non-functioning equipment from the premises.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: RIC at kitchen was observed in a state of disrepair and damaged
Correction: condensate pooling at bottom.
- Sewage - Other Liquid Wastes and Rainwater
Observation: A condensate was dripping onto food products in the walk in freezer.
Correction: Repair the condensate drain line to prevent incidental contact with foods.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: walls, equipment in the warewashing and kitchen 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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01/14/2014 | Routine | |
Foods from approved sources.
3-compartment sink - 200 ppm quaternary ammonium
Discussed:
1. RIC next to clam shell fryers measured at an ambient air temperature of 51'F. PIC stated she would contact maintenance for repair. PIC removed PHF from RIC.
2. Splitter on mop sink is leaking.
3. Water being used for sanitizer should be 65'F-75'F
4. Ensure that equipment is washed, rinsed, and sanitized in that order. Recommend replacing hose used for dispensing detergent so that it is long enough to reach to the first sink.
Abbreviations: WIC - walk in cooler
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use. Observed several wiping cloths on prep table. PIC removed them.
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: Folded eggs - 47'F, shell eggs - 54'F cold holding at improper temperatures. PIC relocated PHF being held in the RIC to the WIC.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. Cold hold shell eggs at a surface temperature of 45'F or below.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The door gasket to the drive thru RIC is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Equipment - Good Repair and Proper Adjustment
Observation: Wall RIF was observed in a condition that prevents necessary maintenance and easy cleaning. Heavy ice accumulation observed.
Correction: Repair the RIC 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 RIC, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Surfaces of the ice chute in the drive thru drink machine was in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
Correction: Clean the surface of ice chute 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 nonfood contact surface of the following equipment has accumulations of grime and debris: 1. sides and wheels of fryers and grills, 2. inside oven
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 plastic spoons used to stir coffee in the drive thru stored with the food contact surface facing upward. PIC inverted spoons.
Correction: Handle, display, or dispense single-service and single-use articles so the food- or lip-contact surface are protected from contamination.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The following physical structures are noted in need of cleaning: 1. floors in the WIF, 2. floors under and around all equipment in the kitchen. IN GENERAL, ALL FLOORS THROUGHOUT KITCHEN PREP AREA ARE NOTED IN NEED OF DETAILED 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.
- Pests - Removing Dead or Trapped Birds - Insects, Rodents, and other Pests
Observation: Dead pests were found on the premises under the customer self-service drink machine.
Correction: Remove dead or trapped birds, insects, rodents, and other pests from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests.
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12/05/2012 | Routine | |
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