Observed all deficiencies corrected. Thank you.
Observed the reach-in cooler (near the drive thru window) operating at 36°F but no foods were stored in the unit at the time of inspection.
No violation noted during this evaluation. | 01/21/2016 | Follow-up | |
Discussed the following with the person in charge (PIC):
1. Ensure that thermometers are provided inside all refrigeration units. Several units were missing a thermometer and the PIC placed thermometers inside during the inspection.
2. Recommend that the signed copies of the employee health policy are kept on file at the facility. The signed copies are currently being kept at the business office.
3. The fire extinguishers and fire suppression systems were inspected this week (Jan. 2016).
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: The following foods cold holding at improper temperatures:
1. Beverage Air reach-in cooler (near drive thru window): vegetable blend-48°F, sliced tomatoes-46°F, white cheddar cheese-46°F.
2. McCafe reach-in cooler: bulk milk-44°F, bulk cream-45°F.
The PIC discarded the tomatoes and vegetable blend stored in the Beverage Air reach-in cooler and relocated the cheeses to the other reach-in cooler.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Equipment - Good Repair and Proper Adjustment
Observation: The following equipment was observed in a state of disrepair:
1. Beverage Air reach-in cooler (near drive thru window) is not holding foods at or below 41°F. The ambient temperature of the unit was observed at 42°F
2. McCafe reach-in cooler is not holding foods at or below 41°F. The ambient temperature of the unit was observed at 45°F.
Correction: Repair or replace the equipment 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.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The food-contact surfaces of many meat trays were observed soiled to sight and touch with grease and food debris buildup.
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surfaces of the following equipment has accumulations of grime and debris:
1. Syrup storage area of the ice cream machine (corrected),
2. Floor fan in the kitchen,
3. Grill grease traps (removable trays on the side of the grill) and sidewalls of the grills.
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 food containers are not displayed so that the food- or lip-contact surfaces are protected from contamination
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
Observation: The following physical facilities are in need of cleaning:
1. Floor under the grills,
2. Toilet and handwashing sink in the employee restroom,
3. Floor under the dry storage shelving.
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.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Container of insecticides (PIC stated that it is used outdoors) not stored separately from insecticides or rodenticides in the chemical storage closet. The PIC discarded the container.
Correction: Store detergents, sanitizers, related cleaning or drying agents and caustics, acids, polishes and other chemicals separately from insecticides and rodenticides.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Containers of milk machine cleaners are stored intermingled with food containers at the McCafe station. The PIC removed the cleaners from this area.
Correction: Containers of cleaners must be located in an area that is not above food, equipment, utensils, linens or single service items.
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01/08/2016 | Routine | |
Discussed the following with the person in charge (PIC):
1. Ensure thermometers are provided in all refrigeration units. Observed several units without a thermometer or a broken thermometer. The PIC corrected on site.
2. Ensure that the sandwich wraps are protected in storage. Observed packages of sandwich wraps stored uncovered in storage.
3. The Beverage Air reach-in cooler near the drive thru window is operating between 44°F-45°F. The PIC removed all of the food from the unit and adjusted the thermostat on the unit.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: The American cheese and lettuce stored at the sandwich prep station 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. Observed these items labeled with a 24 hour cook, serve or discard time. The PIC stated that the employee forgot to change the labels when these items were removed from refrigeration and placed on line. The PIC labled these items with the correct times.
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: Many meat trays were observed soiled to sight and touch with grease and food debris. The PIC removed the trays from storage to be cleaned and sanitized at the 3 compartment sink.
Correction: Clean and sanitize these surfaces for food contact.
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08/14/2015 | Risk Factor | |
Discussed the following with the person in charge (PIC):
1. Provide a covered trash can in the employee restroom.
2. Observed one light bulb in the walk-in freezer that appeared to be burned out and therefore there is insufficient lighting in the unit. Replace the light bulb to provide at least 10 foot candles of lighting throughout the walk-in freezer.
3. Observed the employee health policy. This is given to all new hires and a signed copy is kept on file in the restaurant. Observed all signed copies.
Observed good cooking temperatures of foods and good food handling practices by the employees.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Sausage gravy hot holding at improper temperatures on the prep line. The temperature was 130°F. The person in charge (PIC) rapidly reheated the gravy in the microwave oven.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: The following foods cold holding at improper temperatures in the McCafe reach-in cooler (RIC): bulk whole milk-44°F, bulk skim milk=44°F
Correction: Display reach-in cooler (RIC): yogurt parfait-44°F. The PIC lowered the thermostat on both units.
- Equipment - Cooking and Baking Equipment
Observation: The food contact equipment surface of many small sheet pans are observed soiled on the interior surfaces with accumulation of grease.
Correction: Clean the food contact surfaces of the sheet pans to prevent accumulations that may reduce heat transfer to adequately cook food and to prevent attract of insects when not in use.
- Non-Food Contact Surfaces
Observation: The nonfood contact surfaces of the following equipment has accumulations of grease and/or food debris:
1. removable oil pans on each side of the grills,
2. exterior surfaces of the ice cream machine.
The PIC requested her staff to immediately clean the equipment.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Equipment and Utensils, Air-Drying Required
Observation: Many plastic food storage containers were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
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01/21/2015 | Routine | |
No risk factor violations. Reviewed menu. Discussed Employee Health. Employee Health notice observed. Reporting form given to start using. Fire X on 2/14. Overall clean facility.
No violation noted during this evaluation. | 03/24/2014 | Routine | |
No critical violations. Discussed and reviewed employee health. Reviewed Food safety checklist. All temps for equipment and food appear within proper limits. Condiments used with time of 2 hours only. Discussed menu. all items received frozen. all items cooked to 160-170 minimum. No evidence of pests.
No violation noted during this evaluation. | 03/25/2013 | Routine | |
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