The purpose of today's visit was to conduct a routine inspection. EHS provided CFM with and discussed the food safety and glove usage handout. Please continue to train and monitor employees regarding proper glove usage.
- Utensils That are In-Use / Between-Use Storage
Observation: Dispensing and/or in-use utensils improperly stored between use as follows:----------observed ice scoop stored sitting on top of outside of cardboard box in the dry storage area.
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.
- 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 food employee wearing double gloves handle raw hamburger and then line the hot holding drawer with the sheet paper that cooked hamburgers are placed on. ------Observed another food employee wearning double gloves handle raw chicken and then improperly dispose of outside blue pair of gloves.
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. CFM DISCUSSED WITH BOTH EMPLOYEES AND RE-TRAINED ON PROPER GLOVE USAGE AND HANDWASHING.
- Temp Meas Devices for Cold & Hot Hold Equipment, Present (repeated violation)
Observation: There was no temperature measuring device located in the following cold holding equipment:--------two Beverage Air 1DR coolers and the 2DR pass thru cooler.
Correction: Cold or hot holding equipment used for the storage of potentially hazardous foods (time/temperature control for safety food) shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display.
- Equip/Utensils/Linens/Single-Service/Original Package
Observation: Coffee filters and three stacks of cups were observed stored unprotected on the counter between the prep area and front service area.
Correction: Single-service items shall be stored in a clean, dry location that is not exposed to splash, dust, or other contamination and at least 6 inches off the floor on approved shelving units or dunnage racks. In addition, the single-service items shall be kept in the original protective package or stored by using other means that afford protection from contamination until used.
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02/02/2016 | Routine | |
The purpose
of this visit is to conduct a risk factor assessment. Employee Health Policy in place. Sanitizer observed at an acceptable limit. Observed employees washing hands using proper technique.
Note: EHS provided training on the use of Time as a Public health control to manager and employee responsible for marking items being placed out in preparation for the lunch hour. After the training, the manager and employee demonstrated proper understand of the information presented by relabeling the items, based upon the actural time of being placed under Time as a Public health control (TPHC). EHS provided manager with written procedures for use of time as a public health control. Key points are (specifically for the foods placed under TPHC at this facility) include:
1. Food shall have an initial temperature of 41f or less if removed from cold holding temperature.
2. Food shall be marked or otherwise identified to indicate that the time is a maximum of 4 hours past the point in time when the food is removed from temperature control
- Critical: Time as a Public Health Control/ Up to 4 Hours for Cold & Hot PHF(TCS) / Requirements (corrected on site)
Observation: The following food item(s) for which time rather than temperature is used as a control is not marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. cut tomatoes, shredded cheese,, per manager and EHS observation, were place out at 8:15am this morning. When EHS came back to look at the items they were observed marked with a day date only. After notifying the manager and the employee responsible for marking these items using TPHC that they shall be marked with a discard time of up to 4 hours, the foodworker placed a discard time of 1:30pm on each of the products.
Correction: EHS explained to both the manager and the foodworker that the time marked on the tomatoes and shredded cheese exceeds the maximum 4 hour limit. EHS provided training as noted in the comment section. The training relates to the specific foods for which this facility uses time as a public health control. The foodworker marked the items with a discard time of 12:15pm. EHS explained that they can mark with a discard time earlier than the 4 hour limit, but have up to 4 hours as long as the foods begin at 41f when being place out. No hot food are marked with Time as a Public Health Control only cold foods. Foods marked with Time as a public health control the food shall: 1) have an initial temperature of 41°F or less if removed from cold holding temperature OR 135°F or above if removed from hot holding temperature control, 2) be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control, 3) be cooked and served, served if ready-to-eat, or discarded within 4 hours from the point in time when the food is removed from temperature control, and 4) be discarded if unmarked or marked to exceed a 4 hour limit.
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09/02/2015 | Risk Factor | |
The purpose of today's visit was to conduct a routine inspection. Observed facility clean and organized. EHS provided training to CFM on the following topics: proper cooling methods, testing Quat sanitizer at the correct water thermometer and the correct time frame to immerse dishes and utensils in the Quat sanitizer per the label which is one minute (60 seconds).
- Cooling Methods (corrected on site)
Observation: The following methods used for cooling were not adequate to facilitate proper cooling:-------observed four covered plastic containers each filled with recently prepared breakfast burritos. Covered plastic containers were stacked on top of one another.
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device:
1) Liquid egg # 1 at 66F in container of melted ice water,
2) Liquid egg # 2 at 44F in container of melted ice water.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth. PLACED ON TIME AS PUBLIC HEALTH AND TO BE DISCARDED AT END OF BREAKFAST
- Temp Meas Devices for Cold & Hot Hold Equipment, Present (corrected on site) (repeated violation)
Observation: There was no temperature measuring device located in the following cold holding equipment:
1) Walkin Cooler,
2) Beverage Air 1DR Cooler # 3.
Correction: Cold or hot holding equipment used for the storage of potentially hazardous foods (time/temperature control for safety food) shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display. GENERAL MANAGER/CFM HAD EXTRA AIR THERMOMETERS IN THE FACILITY AND PLACED IN EACH COOLER.
- Critical: Conditions of Use / Presence and Use / Restricted Use Pesticide (corrected on site)
Observation: Restricted, commercial use pesticides present in the facility, observed in chemical supply closet.
Correction: Because of their toxicity, restricted use pesticides must be applied by a certified pesticide applicator to prevent injury and contamination. DISCARDED.
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02/05/2015 | Routine | |
- Critical: Food Protection from Contamination / Package, Cover, Wrap (corrected on site)
Observation: Unwrapped or uncovered food in the following location where the food is subject to contamination:walk-in refrigerator
Correction: Foods shall be protected from contamination by being stored in packages, covered containers or wrappings unless being cooled.
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08/26/2014 | Risk Factor | |
- Miscellaneous Sources of Contamination / Other Sources
Observation: The following food item(s) were found subject to contamination after receipt and during storage due to the condition as described: Ice at the ice machine and single service articles and food stored in the dry storage room near the soda generator. Mold was observed on the ceiling above the soda generator/machine.
Correction: Food shall be protected from contamination that may result from a factor or source not specified under Subparts 3-301 through 3-306. Cover the single service utensil, ice machine and any exposed food contact surfaces located near the soda generator and remove the mold covered ceiling tile(s) and replace them.Or, you may clean and disinfect the cleaned tiles and allow them to air dry. Check the roof for leak or the soda and water tubing from the generator for leaks. Repair any leak found to eliminate moisture that may be causing the mold build-up.
- Temp Meas Devices for Cold & Hot Hold Equipment, Present (corrected on site) (repeated violation)
Observation: There was no temperature measuring device located in the following cold holding equipment: The thermometer located on the exterior of the walk-in is not working and there was none in side the unit.
Correction: Cold or hot holding equipment used for the storage of potentially hazardous foods (time/temperature control for safety food) shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display. (thermometer placed inside the refrige)
- Sanitizer Test Kit Required (repeated violation)
Observation: There is no quaternary ammonium compound test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions at the 3-compartment sink..
Correction: Obtain a QUATERNARY AMMONIUM COMPOUND test kit.
- Critical: Equipment / Food-Contact / Visibly Clean
Observation: The following equipment/utensils were observed soiled to sight and touch: Excessive ice build-up was observed in the wall-mounted freezer at the deep fryer station.
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized. Defrost the freezers more frequently to prevent contaminating food.
- Equipment / Non-food Contact / Visibly Clean
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: Unused grill compartments on the sides and back.
Correction: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue and other debris to maintain a sanitary work environment and prevent pest attraction. Clean these surfaces properly to prevent attracting pest.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: The storage cabinets under the soda fountain in the dining area .
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Clean thes cabinets more often to prevent unsanitary conditions.
- Refuse / Cover Receptacles / Outdoors / Tight-Fitting Lids (repeated violation)
Observation: Outside refuse container was uncovered. The compactor cover wads found opened.
Correction: Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered with tight fitting lids or doors if kept outside the food establishment. Keep the cover /lid closed at all times
- Refuse / Area / Clean
Observation: Trash and litter were observed adjacent to the refuse container outside the facility. A large sign and other articles including refuse were noted on the ground near the compactor.
Correction: A storage area and enclosure for refuse, recyclables, and returnables shall be maintained free of unnecessary items and kept clean.
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05/01/2014 | Routine | |
- Wiping Cloths/Use Limitation/Wet Towel Storage (corrected on site) (repeated violation)
Observation: Wet wiping cloths used for wiping counters and other equipment surfaces were observed stored on the counter.
Correction: Wet wiping cloths are to be used for wiping counters and other equipment surfaces and are to be held in a chemical sanitizer solution at the appropriate concentration between uses.
- Food Storage / Preventing Contamination (corrected on site)
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor at the drive through window hallway..
Correction: Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: South West salad mix=48-F, shredded cheese=48-F, Mixed shredded cheese=48-F. The three items were observed inside the walk-in refrigerator.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth.(Discarded)
- Equipment / Good Repair / Components / Gaskets (repeated violation)
Observation: The door gaskets of some refrigerated units are torn.
Correction: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. rep[lace the badly torn rubber gaskets
- Water / Pressure / Quantity and Availability
Observation: Hot / Cold water under insufficient or inadequate pressure was found to serve the following equipment: Kitchen hand washing sink. amount of both cold and hot water is also insufficient.
Correction: Water under adequate pressure shall be provided to all fixtures, equipment, and nonfood equipment that are required to use water.
- Handwashing Sink / Accessible at All Times (repeated violation)
Observation: The handwashing facility located at the driving through window station was blocked, preventing access by employees for easy handwashing. an oversize shelving holding condiment was placed in front of this hand washing sink.
Correction: A handwashing sink shall be maintained so that it is accessible at all times for employee use. relocate the shelf or reduce the size of the shelf to allow easy access to the sink for proper hand d washing.
- Plumbing / Maintained in Good Repair
Observation: Plumbing connections under the soda fountains the dining piping are leaking. containers intended to catch the leaking water were overflowing.
Correction: A plumbing system shall be maintained in good repair. In the mean time empty the containers frequently to prevent overflow. Repair the leaks within the next 10 days.
- Refuse / Cover Receptacles / Outdoors / Tight-Fitting Lids (corrected on site)
Observation: Outside refuse container was uncovered.
Correction: Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered with tight fitting lids or doors if kept outside the food establishment.
- Refuse / Indoor Container / Locations
Observation: Observed excessive refuse on the shelving inside a cabinet located under the soda fountain in the dining area. The trash container was not placed directly under the trash dispensing opening.
Correction: A receptacle shall be provided in each area of the food establishment or premises where refuse is generated or commonly discarded, or where recyclables or returnables are placed. Remove the trash from the shelving of the cabinet and relocate the trash container properly under the dispensing opening.
- Handwashing Signage at Handwashing Facilities Required
Observation: Observed that sign or poster that notifies food employees to wash their hands is not provided at kitchen handwashing sink used by food employees.
Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the floor under racks inside the shed storage facility is in need of cleaning. debris and single service utensils noted on the floor.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
- Critical: Storage of Toxics, Not Above Food, Linens, Equip., Single-Svc.
Observation: Observed that poisonous and toxic materials are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. a spray bottle containing Windex cleaning solution was found handing on condiment shelving at the drive through window.
Correction: All poisonous and toxic materials shall be stored below food, equipment, utensils, linens, and single service items to prevent contamination.
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08/02/2013 | Routine | |
- Wiping Cloths/Use Limitation/Wet Towel Storage (corrected on site)
Observation: Wet wiping cloths used for wiping counters and other equipment surfaces were observed stored on the counter and other work surfaces..
Correction: Wet wiping cloths are to be used for wiping counters and other equipment surfaces and are to be held in a chemical sanitizer solution at the appropriate concentration between uses.
- Temp Meas Devices for Cold & Hot Hold Equipment, Present
Observation: There was no thermometers or properly operating thermometers in some of the refrigeration units.
Correction: Cold or hot holding equipment used for the storage of potentially hazardous foods (time/temperature control for safety food) shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display. Replace the missing or non-working thermometers.
- Sanitizer Test Kit Required
Observation: There is no Quaternary Ammonium Compound test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a QUATERNARY AMMONIA COMPOUND test kit.
- Equipment / Good Repair / Components / Gaskets
Observation: The door gaskets of several reach-in refrigerators were noted to be broken/torn.
Correction: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. Repair or rep[lace the broken rubber gaskets.
- Sanitizing Solution Test Kit Accurate & Used
Observation: The operator is not testing the chemical sanitizing solution to ensure proper concentration of the solution at the 3-vat sink due to a lack of the appropriate test kit..
Correction: The operator shall be monitoring the concentration of the sanitizing solution using a test kit or other device.
- Equip/Utensils/Linens/Single-Service/Original Package (corrected on site)
Observation: A stack of coffee filters was observed stored unprotected at the coffee station on the serving line.
Correction: Single-service items shall be stored in a clean, dry location that is not exposed to splash, dust, or other contamination and at least 6 inches off the floor on approved shelving units or dunnage racks. In addition, the single-service items shall be kept in the original protective package or stored by using other means that afford protection from contamination until used.
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing facility located at the drive-thru serving window was blocked, preventing access by employees for easy handwashing.
Correction: A handwashing sink shall be maintained so that it is accessible at all times for employee use.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: Observed the handsink at the cookline area being used to dump ice. Accumulation of ice blocks was noted in this hand sink.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands.
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04/18/2013 | Routine | |
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