Make sure chlorine sanitizer is made at room temperature and no double glove use. Facility is keeping cleaning up. No visible signs of pest and/or rodents.
- Person in Charge (repeated violation)
Observation: Employees are not properly trained in food safety as it relates to their assigned duties. Couple food handler cards are not valid. Update food handler cards right away. Must beudate in 2 weeks
Correction: Train all employees in food safety as it relates to their assigned duties.
- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands. EHS observed no hand washing before dawning on gloves. EHS educated workers.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Cloths - Wiping Cloths - Use Limitation
Observation: E. Containers of chemical sanitizing solutions specified in subdivision B 1 of this section in which wet wiping cloths are held between uses shall be stored off the floor and used in a manner that prevents contamination of food, equipment, utensils, linens, single-service, or single-use articles.
Correction: Keep buckets off of floor
- Critical: Backflow Prevention Device, When Required*
Observation: Observed a hose attached to the utility sink fixture. The hose extended below the flood rim level of the sink basin.
Correction: Install an approved backflow prevention device or alter the length of the hose to provide the necessary separation between the water supply and the flood rim level of the sink basin. The minimum allowable separation distance must be at least 2x the diameter of the water supply inlet and at least 1 inch.
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03/22/2016 | Routine | |
EHS did not visibly see any signs of rodent infestation. Establishment has a certified pest controller (Terminex) treat facility weekly per PIC.EHS observed rodent traps on the exterior of the building and in the dumpster area. Recommend certified pest/rodent controller double check facility for any rodents.
No violation noted during this evaluation. | 08/11/2015 | Complaint | |
Facility was inspected during the breakfast hours. Date marking system is in place. Ensure food handler cards are made current. When using the 3 compartment sink use the sequence of wash, rinse, and sanitize order with the sink basins. Hair restraints are in place. However, if management steps back to help with any of the food preparation, cooking hair restraints as hair nets, hats or similar must be worn per code 12VAC 5 421-240. Also a please ensure that over use of over use of glove use is not being conducted, Glove use is for touching food only not boxes or handles of refrigeration. In addition, the sanitizer at the 3 compartment sink area was just above the recommended concentration. Food workers must use test strips to ensure the right concentration is obtained. Too weak of a solution does not kill pathogens and too strong of a solution can be toxic to many patrons. The temperature, pH and hardness of the water will affect the concentration of sanitizers.
- Person in Charge
Observation: Employees are not properly trained in food safety as it relates to their assigned duties. Several food handler cards are not valid. Ensure all food handler cards are obtained no later than 30 days from the date of this inspection.
Correction: Train all employees in food safety as it relates to their assigned duties.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: observed utensils (spoons) at the OJ machine and single serve containers in prep area stored with the food-contact surface facing upward.
Correction: Store equipment and utensils covered or inverted to prevent contamination while in storage.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: The handwash station by the back drive thru window is being used for purposes other than washing hands. Observed pickles in the sink. Per person in charge the jar of pickles are drained.
Correction: The handwash facility identified above is to be used for washing hands only. Recommend utilizing another sink not designated as a handwashing sink for that purpose to prevent cross contamination. Please educate all food workers on the proper use of handwashing sinks
- Plumbing System Maintained in Good Repair
Observation: Plumbing connections under the ice machine are leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
- Mops - Drying Mops
Observation: Mops not hung up to air dry. Observed mops being stored in mop bucket not allowing proper air drying to prevent pathogen growth. Hang mops up with mop head downward.
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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03/31/2015 | Routine | |
No violations at time of inspection. It was noted hamburgers are being cooked to the bare minimum of 155 degrees and it was recommended that hamburgers be cooked to slightly above as an extra precaution. Good glove use was witnessed during inspection.
No violation noted during this evaluation. | 12/09/2014 | Routine | |
- Sanitization compartment of three-compartment sink found to have >500 quats. PIC stated will speak with chemical company.
- Suggested to PIC that there should be a designated area for food returns.
- Proper date-labeling found on products.
- All thermometers need to be placed near the front of each unit.
- Facility looks fantastic!
- Excellent employee health policy and record keeping.
- Health cards are up-to-date. Person in charge will bring in ServeSafe certificates to IOWHD.
- Discussed French fry unit with person in charge regarding lower compartment. Observed accumulation of debris in lower compartment.
- Management was pro-active and courteous during the entire inspection process.
- 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. Raw shell and liquid eggs seen stored over RTE food.
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.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Scoop found with handle in product.
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.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The ready-to-eat (RTE) commercially processed egg whites in the refrigeration unit was 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, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Plastic food trays were found stored lower than six inches off the floor..
Correction: Store plastic food trays in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
- Handwashing Lavatory, Water Temperature, and Flow
Observation: When timed, the automatic shut off faucet at the handwashing sink located at all three handwashing sinks did not provide a flow of water for at least 15 seconds without the need to reactivate the faucet.
Correction: Adjust or replace the faucet to provide water tempered to at least 100°F and for at least 15 seconds to allow more effective handwashing and removal of fatty soils encountered in kitchens.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Containers of stainless steel product and restroom cleaner were not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Correction: Containers of chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.
- Critical: Toxics - Separation of Toxics (corrected on site)
Observation: Chemical containers hanging on / near clean utensils and single use items.
Correction: Containers of chemical products must be separated by spacing or partitioning to prevent contamination of food, equipment, utensils, linens or single service items.
- Toxics - Presence and Use Restriction (corrected on site)
Observation: Unnecessary poisonous or toxic materials found in the food establishment. Aerosol insecticide stored with cleaning product.
Correction: Remove unnecessary poisonous or toxic materials. Insectiside should be stored outside.
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01/24/2014 | Routine | |
- Great job with health cards for all staff! Please keep all staff current.
- Good storage of raw animal foods (raw shell eggs).
- Store looks great!
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: The handwash station is being used as a dump station.
Correction: The handwash facilities are to be used for washing hands only.
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04/29/2013 | Risk Factor | |
Provide copy of Certificate of Occupancy prior to issuance of health permit.
No violation noted during this evaluation. | 03/26/2013 | Pre-Opening | |
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