- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee failed to wash his or her hands when changing to a clean pair of gloves (used sanitizer only). Another employee used gloved hands to replace loose-fitting cap, but did not change gloves afterward.
Correction: Instruct food employees to clean (= wash and dry by approved procedures) their hands every time they change gloves. Instruct them to change gloves, or wash hands if not wearing gloves, after touching their hair. If a cap cannot be adjusted to fit snugly, consider securing it with hair pins so that it will not be necessary to handle it during work.
- Food Preparation (corrected on site)
Observation: Food is subject to environmental sources of contamination during preparation: condensation from the freezer cabinets (above the counter beside the fryers) dripping onto counter and also into pans for cooked food that are set onto the counter..
Correction: Protect unpackaged food from environmental sources of contamination during preparation. If unable to prevent dripping condensation from this refrigeration unit, position the pans on the counter so that they are not under the drips and are protected from splashing of the condensate onto the counter.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: Chlorine sanitizing solution used was not at an acceptable concentration in the wiping cloths bucket (below 10 PPM).
Correction: Maintain sanitizer level in wiping cloths bucket at level appropriate to temperature and pH of the water. Usually, room temperature solution should be ~50-100 PPM chlorine. XXX XXX The sanitizer buckets were refreshed, thank you, achieving ~50 PPM.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Noted in need of cleaning or refinishing: the metal racks opposite from the dish machine
Correction: the interior of the under-counter beverage cooler at the window where orders are handed out (also, meltwater or condensation or other water accumulating on the bottom shelf of this cooler)
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12/09/2015 | Routine | |
During the inspection, a customer recognized the health inspector as being from the health department, and made discreet, anonymous comments to the inspector about the presence of flies in the establishment, and the level of cleanliness of the credit/debit card terminals. The inspector brought these concerns to the attention of management (Ms. Dodson), who informed that EcoLab does service blue-light insect traps and that fly-catching sticky tubes were already on order
- Warewashing - Mechanical Warewashing Equipment, Hot Water Sanitization Temperatures (corrected on site)
Observation: The water temperature in the manifold servicing the high temperature ware wash machine was below the minimum allowable level of 165ºF for a stationary rack single temperature machine. The thermometer (heat-sensitive tape for 160°F) did not change color. It was noted that the manufacturer specifies 180°F as the rinse temperature for heat sanitizing, although the machine can also be used in a chemical sanitizing mode, as it was today.
Correction: Immediately cease use of the ware wash machine until either replacement chemical for sanitizing has been delivered, if used in the chemical sanitizing mode, or the machine has been adjusted to provide hot water of approved temperature, if used in the heat sanitizing mode. In the meantime, begin manual washing, rinsing, and sanitizing of equipment and utensils. XXX XXX The PIC will order chlorine sanitizer for delivery later in the week and begin manual operations for ware washing etc.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: Chlorine sanitizing solution used was not at an acceptable concentration. Test paper did not change color when dipped, indicating less than 10 PPM. Manufacturer's data plate specifies should be approximately 50 PPM. PIC examined jug labeled "sanitizer" which supposedly was providing sanitizer into the machine, and concluded that it contained only water (no chlorine bleach color to the liquid, and no chlorine odor could be detected).
Correction: Adjust the chlorine sanitizing solution to a level of at least 50 parts per million when the pH is at 10 or less and the water temperature is 100°F or hotter. XXX XXX The PIC will order more chlorine for delivery later in the week, and in the meantime, the facility will discontinue use of the ware washing machine and will wash, rinse, and sanitize in the 3-vat sink (which is equipped with a quaternary ammonium sanitizer dispenser).
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08/11/2015 | Routine | |
This inspection was received by Kershera Carter.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Single-service items observed unprotected from contamination: (1) there is no back panel on the bins that hold cups in the milkshake/soft ice cream machine. One bin did not have a clear plastic tube to hold the cups. The top (mouth contact) rim and interior of cups in this bin are facing outward, potentially exposed to dust, pests, and other possible contaminants. (2) Trays (with clear lids) and clamshell boxes, on wheeled prep station for breakfasts, were not inverted.
Correction: Store single-service items in their original protective packaging
- Handwashing Signage/Handwashing Facilities
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees: not observed in the men's restroom.
Correction: At all handwashing lavatories used by food employees, provide a sign or poster that notifies food employees to wash their hands.
- Physical Facilities - Cleaning Frequency and Restrictions (corrected on site)
Observation: Floor under shelving in walk-in cooler, and under some bench seats in dining room, was noted in need of sweeping.
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, and reduces harborage for possible pests. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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04/21/2015 | Routine | |
- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee was observed multi-tasking without changing gloves. While wearing gloves, the employee brought supplies from the back room in a cardboard box and handled a wet wiping cloth. Then, while still wearing the same gloves (that is, without removing them and properly washing hands and putting on clean gloves), the employee began to assemble sandwiches.
Correction: Instruct employees to change gloves (including proper handwashing during the changing) when changing from one task to another, to prevent cross contamination when changing task.
- Jewelry - Prohibition (corrected on site) (repeated violation)
Observation: An employee was wearing jewelry (wristwatch) on arm/hand while preparing food.
Correction: Ensure employees are not wearing jewelry (including wristwatches, bracelets, cause-advocacy wristbands, etc.) on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band.
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12/10/2014 | Routine | |
- Hair Restraints - Effectiveness (corrected on site)
Observation: Employee observed working in the food service area with incomplete hair restraint.
Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: Chlorine sanitizing solution in the warewashing machine was not at an acceptable concentration (less than 10 PPM). Sanitizer's pump apparently not functioning.
Correction: Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements.( The manager initiated manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils, and placed call for service during this inspection.)
- Non-Food Contact Surfaces (corrected on site)
Observation: The nonfood contact surface of the counter BELOW the sandwich assembly line has accumulations of crumbs.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
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10/01/2014 | Routine | |
This facility is in substantial compliance
- Jewelry - Prohibition (corrected on site)
Observation: Employees wearing jewelry (example: watch) on their arms and hands while preparing food.
Correction: Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band.
- Food - Miscellaneous Sources of Contamination
Observation: Observed an accumulation of frost on underside of wall-mounted cabinet freezers that hold breakfast pastries like waffles
Correction: melt water from this frost drips onto counter below, potentially contaminating food placed there.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Single-service items observed unprotected from contamination: the vertical dispensers for drink cups at the drive-through pick-up window are missing their lids which help to protect the cups from potential contamination while in the holders. Cups loaded into the horizontal dispensers under the cash registers extend out from the dispensers so far that the lip-contact surfaces are exposed.
Correction: Store single service items in original protective packaging
- Handwashing Lavatory, Water Temperature, and Flow (corrected on site)
Observation: Water from the handwashing sink adjacent to the drive-through payment window was measured at a temperature less than 100°F due to malfunction of valve for hot-water supply to this sink (slow but incessant leak). PIC informed that a plumber had been called in but the problem had not been fully resolved.
Correction: Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100°F. This is to allow more effective removal of fatty soils encountered in kitchens and to facilitate proper handwashing. The PIC adjusted the valve to turn the hot water back on, and telephoned upper management to reiterate need to fix this faucet.
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12/04/2013 | Routine | |
- Kitchenware and Tableware (repeated violation)
Observation: Single-service or single-use articles (beverage cups) not handled, displayed, or dispensed so that the food- or lip-contact surfaces are protected from contamination such as by bare hand contact. [For example, the horizontally-loaded beverage-cup dispensers under the counter where orders are taken].
Correction: Handle, display, or dispense single-service and single-use articles so the food- or lip-contact surface are protected from contamination. NOTE: Protective lids (tops, covers) for vertically-loaded cup dispensers had just been delivered to this facility at time of this inspection. When installed, they will be a corrective action for some of the conditions noted, during previous inspection, regarding single-service articles not protected from contamination.
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12/18/2012 | Routine | |
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