The water temperature measured 112'F at the handsinks and 140'F in the 3-compartment sink.
- Hand Drying Provision (corrected on site) (repeated violation)
Observation: No disposable towels were provided at the hand washing lavatory in the drive-thru and at the back handsink in the prep area. PIC provided paper towels during the inspection.
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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02/19/2016 | Follow-up | |
Abbreviations: PIC – Person in Charge, RIC – Reach-in Cooler, WIC – Walk-in Cooler, RIF – Reach-in Freezer, WIF – Walk-in Freezer, IT- Internal Temperature, ST – Surface Temperature, ppm – parts per million, DT – drive-thru
- Critical: Temperature, Cooking - Raw Animal Foods* (corrected on site)
Observation: The 1/4lb hamburger patty was not cooked to a sufficient temperature and time to eliminate pathogenic bacteria. The following temperature were measured: 117'F, 132'F, 146'F, 147'F. PIC adjusted the cook time on the grill and the hamburger patties were measured at 177'F and 182'F.
Correction: Continue to cook the meat to heat all parts to 155°F or above for 15 seconds, 145°F for 3 minutes, 150°F for 1 minute, or instantaneously at 158°F.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: Melted butter in a spray bottle 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. PIC discarded the butter and made a fresh bottle with the correct time labeled.
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.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The back handsink and the prep line handsink is no longer sealed to adjoining equipment or walls.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Critical: Water Capacity* (corrected on site)
Observation: Water heater observed turned off or not set at the proper temperature. The water temperature at the 3-compartment sink measured at 94'F, the grill prep handsink 72'F, the drive-thru handsink 90'F, and the back handsink measured at 93'F. Maintenance was contacted during the inspection and hot water was restored to the facility. The compartment sink now measures 135'F and all handsinks measured greater than 100'F.
Correction: Ensure that water heater is turned on and set at proper operating temperature.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory in the drive-thru area. PIC provided paper towels during the inspection.
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
- 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.
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
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02/09/2016 | Routine | |
Discussed with person in charge:
- Ensure double-gloving with the blue gloves while handling raw food items is not being used in place of proper handwashing.
Good knowledge of employee health. Facility is overall clean and well maintained. Thank you.
Abbreviations: PIC – Person in Charge, RIC – Reach-in Cooler, WIC – Walk-in Cooler, RIF – Reach-in Freezer, WIF – Walk-in Freezer, IT- Internal Temperature, ST – Surface Temperature
- Temperature Measuring Devices (corrected on site)
Observation: There was no temperature measuring device located in several refrigeration units throughout the facility. PIC placed a thermometer in all refrigeration units during the inspection.
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.
- Non-Food Contact Surfaces (corrected on site)
Observation: The nonfood contact surface of the following equipment has accumulations of grime and debris: light vent over the hashbrowns, exterior of grill pan trays on the shelving under the reach-in freezer, shelving under the reach-in freezer, caulking at the 3-compartment sink.
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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02/10/2015 | Routine | |
Fixed walk in so doors seal properly in the back where temperatures are higher. Manager has been logging temps to make sure the unit is holding food at 41 or lower in back corner where food was observed above 41 degrees last time.
No violation noted during this evaluation. | 02/14/2014 | Follow-up | |
Overall facility is well maintained and clean at time of inspection.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: yogurt, burrito filling cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the RIC below sandwich prep area.
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.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site) (repeated violation)
Observation: The handwash station at the drive through is being used for purposes other than washing hands.
Correction: The handwash facility identified above is to be used for washing hands only
- Mops - Drying Mops
Observation: Mops not hung up to air dry.
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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02/05/2014 | Routine | |
Site visit made to investigate complaint received on 7/18/2013. Complaint is founded.
Observed flies throughout the establishment. PIC stated that 3 additional blue light raps have been ordered. One will be installed in the play area, one in the dining room, and one at the back door. Facility also used gold fly rods throughout the kitchen prep area. All gold fly rods are located away from food and equipment.
Recommend installing self closing windows at the derive thru to ensure that windows remain closed as much as possible to prevent pest entry.
Abbreviations: WIC - walk in cooler
- Outer Openings - Protected (repeated violation)
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Drive thru windows are not self closing.
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
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07/19/2013 | Complaint | |
Abbreviations: PIC=person in charge
- Critical: Hands - When to Wash* (corrected on site)
Observation: Observed employee touch her glasses several times with her gloved hand and did not wash her hands and change gloves before engaging in food preparation. PIC instructed employee of the proper procedures of handwashing.
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.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: The front area of the WIC is not maintaining the proper temperature for cold holding. Food was relocated to another area of the WIC that was cold holding at proper temperatures. PIC has called repairman.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Sanitizing Solutions, Testing Devices (corrected on site) (repeated violation)
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions. Inspector left enough test strips for store to get through the day. PIC has ordered test strips for quatenary ammonium.
Correction: Obtain a sanitizing test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the soda machine have accumulations of grime and debris.
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 (corrected on site)
Observation: Observed food containers that were 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.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site) (repeated violation)
Observation: Observed ice and lemon slice in the hadwashing sink located at the drive up window. PIC instructed staff that the sink is used for handwashing only.
Correction: The handwash facility identified above is to be used for washing hands only
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory in the prep area.
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
- Physical Facilities in Good Repair (corrected on site) (repeated violation)
Observation: Observed all hand sinks and three compartment sink are in need of caulking.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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06/04/2013 | Routine | |
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