Discussed the following with the person in charge:
1. Updating the employee health policy in the employee handbook.
2. Ensure that the wiping cloth buckets are changed frequently so that the sanitizer concentration (chlorine) stays at a minimum of 50 ppm.
3. Ensure that all employees handling food are wearing a hair restraint. Observed the shift supervisor making sandwiches with no hair restraint
- Person in Charge (corrected on site)
Observation: The employee health policy in the employee handbook does not include information about potential exposure to the Big 5 foodborne illnesses (employee exposed to one of these illnesses through an infected household member). This information must be included in the policy. The district manager stated that she will make copies of FDA Form 1-B and have each employee review the policy and then have them sign a copy of the policy.
Correction: PIC is to advise employees of their responsibility to report in accordance with law information concerning their health and activities as they relate to diseases transmitted through food.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: The following foods cold holding at improper temperatures on the make line (rail): southwest vegetables-51°F, sliced tomatoes-49°F. The person in charge (PIC) discarded the vegetables and tomatoes. The unit was observed at a temperature of 58°F.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: (CORRECTED DURING INSPECTION): Surfaces of the following equipment that was in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris:
1. Interior of the ice machine,
2. Bulk cream dispenser,
3. McFlurry mixer.
Correction: Clean the surfaces of the 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.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory in the back of the kitchen.
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
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08/25/2015 | Risk Factor | |
All other deficiencies noted on the previous inspection report have been corrected.
Observed foods stored in the salad prep unit at temperatures between 42°F-43°F. The person in charge (PIC) turned up the thermostat on the unit to lower the temperature of the unit. Contact a service technician if that does not lower the temperature of the unit. Ensure that a thermometer is kept in the unit.
- Warewashing Equipment, Cleaning Frequency (repeated violation)
Observation: The interior surfaces of the mechanical warewashing machine are soiled with food debris and limescale that may decrease the effectiveness of the unit.
Correction: Increase the frequency of cleaning or limescale deposit removal from the interior surfaces of the unit to maintain unit performance.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The floor in the walk-in freezer is in need of cleaning (buildup).
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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03/02/2015 | Follow-up | |
Discussed the following with the person in charge (PIC):
1. Use of the dishwashing machine. The PIC stated that is no longer used but wet serving trays were observed inside of the unit that appeared to be cleaned in the unit. Recommend posting a sign on the machine if it is not to be used.
2. Ensure that the salad prep unit is operating at a temperature that can maintain foods at or below 41°F. Observed foods in the unit between 42°F-43°F The PIC placed a new thermometer in the unit.
Observed good holding and cooking temperatures of foods and good food handling practices (handwashing & glove usage) by the staff.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: The shredded cheese and various types of sliced cheese (on the make line) 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. The PIC stated that the foods were put on the line approximately 1.5 hours earlier and immediately labled the foods with the discard 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.
- Temperature Measuring Devices (corrected on site)
Observation: There was no temperature measuring device located in the salad prep reach-in cooler and the McCafe reach-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.
- Warewashing Equipment, Cleaning Frequency
Observation: The interior surfaces of the mechanical warewashing machine are soiled with food debris and limescale that may decrease the effectiveness of the unit.
Correction: Increase the frequency of cleaning or limescale deposit removal from the interior surfaces of the unit to maintain unit performance.
- Non-Food Contact Surfaces
Observation: The nonfood contact surfaces of the following equipment has accumulations of grime and debris:
1. exterior surfaces of all meat trays (grease buildup).
2. syrup storage area (under ice cream machine).
3. both ventilation hoods and filters.
4. back splash on the interior of the ice machine.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The following physical facilities are in need of cleaning:
1. HVAC ceiling covers (dust buildup).
2. floor in the walk-in freezer (buildup).
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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02/02/2015 | Routine | |
Temperatures continued: Breakfast RIC: Breakfast burrito-37°F
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: The quaternary ammonium sanitizer being applied to food contact surfaces at the 3 compartment sink is too strong and does not meet the requirements of 40 CFR 180.940. The concentration was 500 ppm. The PIC diluted the solution to 400 ppm
Correction: Utilize only quaternary ammonium sanitizer that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces. The required concentration according to the manufacturer is between 150-400 ppm.
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08/12/2014 | Risk Factor | |
Employee Health information posted. PIC Dennis Cannon.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Observed level of sanitizer in wiping cloth containers below 50 ppm. CORRECTED to 300 ppm.
Correction: Recommend level of sanitizer be 50 ppm to 200 ppm.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: Observed thermometer in reach-in-cooler near grill not functional, other units without thermometers.
Correction: Recommend all cooling units have functional thermometers.
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02/18/2014 | Routine | |
Serv Safe Cassandra Carter 9887497 3/28/2018. Dishmachine 150 ppm chlorine, wash 126. Observed accumulation of dust and dirt on top of dishmachine. Recommend dish machine be cleaned on outside of unit to remove dust and dirt. Observed ice scoop handle stored on ice surface. Recommend ice scoop be stored in ice with handle in upright position. Foods on prep line for sandwiches (tomatoes, lettuce, corn salad) should be marked as to discard time (usually 3 hours)
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
Observation: Observed foods in Bev-Air RIC not date marked. Foods on prep line not date/time marked as to when foods will be discarded.
Correction: Recommend all foods held over 24 hours be date marked. Also foods held for a specific time period after which they will be discarded should be indicated on container. CORRECTED
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08/05/2013 | Risk Factor | |
Other temperatures: milk in cooler 35, ice cream mix WIC 38, raw egg WIC 34, sliced tomato prep bottom unit 37. Kay 5 powder sanitizer, chlorine. Date marking observed in hot holding units. Use by time recorded in visible manner. Cleaning of ice cream and smoothies unit done daily. Entire unit including insides/outsides done weekly. Dish machine Kay unit-low temp sanitizer chlorine. Serviced by Eco-Lab. Dishmachine : Wash 128, Rinse 150 degrees +, pressure n/a. Test strip chlorine 75 ppm chlorine. Operating according to data plate.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: Observed thermometers needed in all cooling units.
Correction: Recommend thermometers be provided in all cooling units.
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01/29/2013 | Routine | |
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