This visit was made to conduct a follow-up inspection. All violations from the previous inspection have been corrected, and the facility has begun retraining staff on employee health requirements, handwashing and glove use, proper wash rinse sanitize procedures for food contact surfaces, and storage of cleaning products. Saw great improvement during visit, please keep up with staff training and procedures! Great job!
*Repeat violations are subject to civil penalties*
No violation noted during this evaluation. | 02/23/2016 | Follow-up | |
This visit was made in order to conduct a Routine food inspection. The following violations require long term correction.
1. Implement an Employee Health Policy that requires all employees to know the BIG 6 foodborne illnesses and all reportable symptoms and Certified Food Managers to know when to restrict or exclude sick employees
- Duties / Monitor Sanitizing Practices and Procedures
Observation: Manager on duty not adequatly supervising employees on properly washing rinsing and sanitizing food contact surfaces and equipment.
Correction: Train all employees on how to properly wash rinse and sanitize food contact surfaces and equipment.
- Critical: Employee Health Policy Requirements (corrected on site)
Observation: Through conversation and/or review of written policy, it was determined that the establishment's employee health policy (EHP) is not compliant with the Food Code because: Employees were not familiar with their responsibility to report symptoms to their manager, and was not familiar to the symptoms. Manager was not familiar with the exclusion requirement and manadtory reporting to the health department.
Correction: Create and implement an EHP that: 1) requires employees to report certain symptoms (vomiting, diarrhea, jaundice, sore throat with fever, or a lesion/infected wound) and illnesses (Norovirus, Hepatitis A, Salmonella Typhi, Salmonella, E. coli, or Shigella)
- Critical: Handwashing / When to wash hands (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 that could contaminate the hands. Observed employee handling frozen beef patties and then handling cooked fish patties without washing hands or removing "blue" glove and contamiinated plain glove.
Correction: ALL food employees shall be washing their hands OFTEN especially after handling trash, using the restroom, handling raw meats, handling soiled equipment and utensils, BEFORE putting on clean gloves, etc. Proper handwashing frequencies will aid in the reduction foodborne illness. Employee was instructed by manager on duty on chanign gloves and washing hands between changing gloves.
- Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: Observed employee drinks stored in two door refrigerator, did not have straws with lid.
Correction: All employee beverages must be in a cup with a lid and a straw. Capped bottles and cans are not permitted due to potential cross contamination. Drinks were discarded by manager on duty.
- Wiping Cloths/Use Limitation/Wet Towel Storage (corrected on site)
Observation: Improper use of wet wiping cloths for the following activity: Wiping cloths stored on countertops and not stored in solution
Correction: Cloths in use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a specified concentration. Cloths were moved to the wiping cloth bucket.
- Critical: Gloves/Use Limitation/No Re-Use/Use For Only One Task (corrected on site)
Observation: Single-use gloves worn during multi-tasked food preparation. Observed employee handling beef patties and then using same gloves to handle cooked fish filets.
Correction: If used, single-use gloves shall be used for only ONE task and used for no other purposes. The single-use gloves shall be discarded when damaged or soiled or when interruptions occur in the operation. Employee was instructed to change gloves by PIC.
- Equipment / Food-Contact / Visibly Clean (corrected on site)
Observation: The following equipment/utensils were observed soiled to sight and touch: Milk and cream dispenser backsplash and drip tray.
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized. Drip tray was washed rinsed and sanitized by PIC.
- Critical: Food-Contact Surface Sanitized before Use after Cleaning (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: Coffee carafes, drip tray for milk dispenser,
Correction: In conjunction with Section 4-703.11, the food-contact surfaces of equipment and utensils shall be sanitized before use and after cleaning. Instructed the PIC to remake the three compartment sink and rewash dishes with adequate sanitizer concentration.
- Critical: Water / Capacity / Quantity and Availability
Observation: Observed handsink at front counter is unable to provide enough hot water to effectively wash hands.
Correction: Repair sink that it is able to provide hot water to effectively wash hands.
- Critical: Storage of Toxics, Not Above Food, Linens, Equip., Single-Svc. (corrected on site)
Observation: Observed that poisonous and toxic materials are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Observed coffee carafes filled with cleaner stored above coffee for service to customers
Correction: All poisonous and toxic materials shall be stored below food, equipment, utensils, linens, and single service items to prevent contamination. Carafes were moved by PIC.
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02/18/2016 | Routine | |
- Food Protection from Contamination / Using Clean Equipment & Utensils (corrected on site)
Observation: The shelf that stored sugar has collected water.
Correction: Foods shall be prepared using only cleaned and sanitized equipment and utensils to prevent contamination to the foods being prepared.
- Utensils That are In-Use / Between-Use Storage (corrected on site) (repeated violation)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: ice scoop stored handle in touch with ice.
Correction: During pauses in food preparation or dispensing, food utensils shall be stored 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 (time/temperature control for safe food) 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, 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 (time/temperature control for safe food), or 6) in a container of water if the water is maintained at a temperature of at least 135°F and the container is cleaned frequently.
- Cleaning Frequency for Physical Facilities (corrected on site)
Observation: Observed collected water on the basement floor.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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07/13/2015 | Routine | |
The refrigerator (sandwich prep top cooler) should be turned on to maintain food temperature at 41F or below, before place the foods.
Discussed proper cold holding method with person-in-charge.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: Raw shell eggs were stored next to ready-to-eat foods.
Correction: Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc.
- Utensils That are In-Use / Between-Use Storage (corrected on site)
Observation: Using drink cup (without handle) to dispensing ice.
Correction: During pauses in food preparation or dispensing, food utensils shall be stored 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 (time/temperature control for safe food) 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, 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 (time/temperature control for safe food), or 6) in a container of water if the water is maintained at a temperature of at least 135°F and the container is cleaned frequently.
Ice scoop was placed.
- Wiping Cloths/Use Limitation/Wet Towel Storage (corrected on site)
Observation: Improper use of wet wiping cloths for the following activity: Wet wiping cloths were placed on the counter top.
Correction: Cloths in use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a specified concentration.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were measured at improper temperatures: Cut tomato in cold holding unit at 44-45°F.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below.
- Equip/Utensil/Linen/Single-Service/Storage Restriction (corrected on site)
Observation: Single-service items in storage room were found stored under sewer lines.
Correction: Cleaned and sanitized equipment, utensils, laundered linens, and single-service items may not be stored in: 1) locker rooms, 2) toilet rooms, 3) garbage rooms, 4) mechanical rooms, 5) under sewer lines that are not shielded to intercept potential drips, 6) under leaking water lines including leaking automatic fire sprinkler heads or under lines on which water has condensed, 7) under open stairwells, or 8) under other sources of contamination.
- Handwashing Sink / Used for Hand Wash Only (corrected on site) (repeated violation)
Observation: The handwashing station at the service area is being used as a dump station.
Correction: A handwashing sink may not be used for purposes other than hand washing.
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03/10/2015 | Routine | |
This visit was made to conduct a routine food safety evaluation.
A food safety information pack was given and discussed.
No noted issues.
*Repeat violations are subject to civil penalty*
No violation noted during this evaluation. | 10/23/2014 | Routine | |
Inspection conducted due to a complaint regarding possible salmonella from complainant a eating cheesburger on 5/27/14. Visited establishment and spoke with manager on duty. She obtained paperwork of sales of burgers on day in question and 450 burgers sold on 5/27/14. Paperwork attached to hard copy. No other illnesses reported. Burgers in hot holding unit cooked thoroughly. No undercooked hambulrgers are being sold.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at each handwashing sink.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
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06/16/2014 | Risk Factor | |
- Critical: Employee Health Policy Requirements (corrected on site)
Observation: Through conversation and/or review of written policy, it was determined that the establishment's employee health policy (EHP) is not compliant with the Food Code because: Gave new form in english and spanish.
Correction: Create and implement an EHP that: 1) requires employees to report certain symptoms (vomiting, diarrhea, jaundice, sore throat with fever, or a lesion/infected wound) and illnesses (Norovirus, Hepatitis A, Salmonella Typhi, E. coli, or Shigella)
- Critical: No Bare Hand Contact with RTE Foods
Observation: Food employee(s) was observed handling the following ready-to-eat foods using their bare hands: using container without a handle to dispense ice at dirve thru area.
Correction: Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall be using suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods. Proper handling of food and effective handwashing procedures will help prevent foodborne illness.
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03/07/2014 | Risk Factor | |
- Equip/Utensils/Linens/Single-Service/Storage, Location (repeated violation)
Observation: single servie and to-go containers were found stored under sewer lines in basement
Correction: Cleaned equipment and utensils, laundered linens, and single-service items shall be stored in a clean, dry location where they are not exposed to splash, dust, or other contamination, and at least 6 inches off the floor on NSF approved shelving units or dunnage racks.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: The handwashing stations near office and drive through are being used for purposes other than washing hands (items and food debris in sink)
Correction: A handwashing sink may not be used for purposes other than hand washing.
- Refuse Container with Cover/ Women's & Unisex Toilet Room (repeated violation)
Observation: There is no cover to the feminine napkin refuse container in the ladies room stall.
Correction: A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at each handwashing sink (paper towels needed at hand sink near office)
Correction: corrected
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11/07/2013 | Routine | |
Visited the site due to potential water outage. Water is available inside the facility.
No violation noted during this evaluation. | 08/26/2013 | Other | |
This visit was made to conduct a routine inspection. The following items require attention:
1. The expectation for employee health is that all employees know the reportable symptom and big 5 illness.
2. Personal beverages shall be stored where they will not co-mingle with, contaminate any food, equipment, utensils, or single-service items. Personal beverages shall be stored in a designated area.
3. Single-service items shall be stored in a manner to prevent contamination. Either relocate shelving units from under sewer lines or install shielding under sewer lines so that if sewage leaks it will not drip onto items stored below and contaminate them.
Observed great cold holding temperatures and this facility has an established hand washing policy.
Repeat violations shall be subject to civil penalties.
- Critical: Employee Health Policy Requirements (corrected on site)
Observation: Through conversation and/or review of written policy, it was determined that the establishment's employee health policy (EHP) is not compliant with the Food Code because: Observed employee did not know all reportable symptoms of big five illnesses.
Correction: Create and implement an EHP that: 1) requires employees to report certain symptoms (vomiting, diarrhea, jaundice, sore throat with fever, or a lesion/infected wound) and illnesses (Norovirus, Hepatitis A, Salmonella Typhi, E. coli, or Shigella)
- Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. Observed employee beverage in the reach-in cooler at front counter
Correction: Food employees may have beverages in the kitchen areas as long as they are covered and consumed through a straw and stored in a manner that will prevent contamination to food, equipment, utensils, linens, and single service items.
- Equip/Utensils/Linens/Single-Service/Storage, Location
Observation: Single-service to-go containers and equipment were found stored on shelves under sewer lines in the basement.
Correction: Cleaned equipment and utensils, laundered linens, and single-service items shall be stored in a clean, dry location where they are not exposed to splash, dust, or other contamination, and at least 6 inches off the floor on NSF approved shelving units or dunnage racks.
- Critical: Air Gap Design Standard, Not Less than 1'
Observation: An air gap between the water supply outlet and the flood rim level of the hose at mop sink is not observed (hose was too long).
Correction: An air gap between the water supply inlet and the flood level rim of the plumbing fixture, equipment, or nonfood equipment shall be at least twice the diameter of the water supply inlet and may not be less than one inch.
- Refuse Container with Cover/ Women's & Unisex Toilet Room
Observation: There is no cover to the feminine napkin refuse container in one of the ladies room stall.
Correction: A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
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07/17/2013 | Routine | |
This visit was conducted in response to a complaint regarding the cleanliness of the beverage and seating areas. Premises found to be clean and tidy, with no obvious odor in the beverage area.
No violation noted during this evaluation. | 04/24/2013 | Complaint | |
This visit was conducted to complete a routine food safety evaluation.
1. Single use gloves were observed being used to contact raw food, then to move trays of ready to eat foods. Single use gloves must be restricted to one activity.
2. You must ensure that all food contact surfaces are adequately sanitized after cleaning in the three compartment sink.
3. Ensure that team members do not use the three compartment sink to discard dirty cloth or mop water.
4. The facility was observed to be clean, and the manager knowledgeable on employee health at the time of the evaluation.
- Critical: Gloves/Use Limitation/No Re-Use/Use For Only One Task (corrected on site)
Observation: Blue gloves were observed being used to correctly handle raw foods, then used to remove trays of ready to eat foods. This created a cross contamination risk, when other food handlers removed the trays.
Correction: If used, single-use gloves shall be used for only ONE task and used for no other purposes. The single-use gloves shall be discarded when damaged or soiled or when interruptions occur in the operation.
- Manual Warewash Sinks, No Handwashing, No Mop Water (corrected on site)
Observation: The warewashing sink was observed being used to discard soiled water from the cleaning of towels.
Correction: A warewashing sink may not be used for dirty mop / other water.
- Critical: Food-Contact Surface Sanitized before Use after Cleaning (corrected on site)
Observation: Food trays and other items were observed washed in the sink, but were not sanitized prior to use / storage.
Correction: In conjunction with Section 4-703.11, the food-contact surfaces of equipment and utensils shall be sanitized before use and after cleaning.
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02/25/2013 | Routine | |
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