Discussed with the person in charge:
1. hand sink near the 3-compartment sink
2. food storage
3. testing of sanitizer
- Critical: Hands and Arms Cleaning Procedure* (corrected on site)
Observation: Observed an employee applying soap to hands before getting their hands wet. Discussed with the employee the proper procedure for handwashing.
Correction: Ensure all food employees clean their hands and exposed portions of their arms with a cleaning compound in a lavatory by vigorously rubbing together the surfaces of their lathered hands and warms for at least 20 seconds and thoroughly rinsing with clean water.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Observed the ice scoop laying directly on the ice inside of the ice machine. PIC took out the ice scoop to be cleaned.
Correction: Store in-use utensils or dispensing utensils 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 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 every 4 hours. 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. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use. Observed several wet wiping cloths stored on top of the counter and on top of the wiping cloth buckets. PIC put the wiping cloths back inside of the sanitizing buckets.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Observed uncovered raw hamburgers in the reach-in freezer. PIC covered the hamburgers back up.
Correction: Store food where it is not exposed to splash, dust, or other contamination to prevent contamination.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Observed the following foods cold holding at improper temperatures: 1) Burrito Mix 49'F 2) Sliced Tomatoes 50'F 3) Liquid Eggs 65'F.
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)
Observation: Observed no bleach test kit in the facility to test the sanitizing solution in the wiping cloth buckets.
Correction: Obtain a test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The handsink near the ice cream machine and the 3-compartment sink are not sealed to adjoining walls.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The door gaskets on the reach-in cooler for the coffee station are damaged.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Equipment - Good Repair and Proper Adjustment
Observation: The following equipment was observed in a state of disrepair and damaged: 1) Broken door hinge on the reach-in freezer 2) Broken door hinge on the dry storage cabinet.
Correction: Repair 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. If unable to repair the equipment, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (repeated violation)
Observation: The equipment food-contact surfaces of several hot holding trays were observed soiled to sight and touch.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Cooking and Baking Equipment
Observation: The cavity of the microwave oven is observed soiled.
Correction: Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.
- Equipment - Cooking and Baking Equipment
Observation: The food contact equipment surface of several stainless steel trays were observed soiled with accumulations of grime and debris.
Correction: Clean the food contact surface of the equipment 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 (repeated violation)
Observation: The nonfood contact surfaces of the following equipment have accumulations of grime and debris: 1) handle on the biscuit oven 2) handle of the microwave 3) the side of the hamburger reach-in freezer 4) the fryer waste container 5) gray plastic condiment holders 6) gaskets on the ice coffee station 7) McFlurry machine 8) the top of all floor mounted equipment 9) inside of the ice coffee reach-in cooler 10) caramel container for the ice cream machine
Correction: Clean the surfaces at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Observed a metal rack and several plastic lids stored directly on the floor. PIC picked up all the items and took them to the warewashing area to be cleaned.
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser.
- Kitchenware and Tableware (corrected on site) (repeated violation)
Observation: Observed plastic salad bowl covers and coffee filters that were stored so that the food- or lip-contact surfaces are not protected from contamination. PIC stored these items correctly to prevent contamination.
Correction: Handle, display, or dispense single-service and single-use articles so the food- or lip-contact surface are protected from contamination.
- Plumbing System Maintained in Good Repair
Observation: Plumbing connections under the 3-compartment sink are leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
- Insect Control Devices - Design and Installation
Observation: Observed a heavily soiled fly strip located over the handsink by the ice cream machine where dead insects may be impelled or fall.
Correction: Install the insect control device away from a food preparation area so that dead insects and insect fragments are prevented from being impelled onto or falling on exposed food, clean equipment, utensils, and linens, and unwrapped single service and single use articles. Exposed food and food-contact surfaces must be protected from contamination by insects or insect parts. Installation of the device over food preparation areas or in close proximity to exposed food and/or food contact surfaces could allow dead insects and/or insect parts to be impelled by the electric charge, fall, or be blown from the device onto food or food-contact surfaces.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: All floors, walls, and the ceiling throughout the facility are in need of a detailed cleaning.
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.
- Handwashing Lavatories - Maintaining and Using Handwashing Lavatories
Observation: The handsink by the cook line is in need of cleaning.
Correction: Keep handwashing facilities clean and maintained to encourage proper handwashing.
- Pests - Controlling Pests* (corrected on site)
Observation: Observed numerous small flies throughout the facility. PIC called the pest control company.
Correction: Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site) (repeated violation)
Observation: Observed several chemical spray bottles that were not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. PIC took the spray bottles to the chemical storage rack.
Correction: Containers of chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.
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08/10/2015 | Routine | |
Discussed with the person in charge:
1. use of sanitizer
2. hand sink and reach in cooler
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Observed yogurt at 55'F in the front display cabinet and sliced tomatoes - 55'F on the cook's line - cold holding at improper temperatures. Foods were discarded.
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket to the reach in cooler is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Equipment - Good Repair and Proper Adjustment
Observation: Observed that the lid to the bin on the coffee station and several brown trays were observed in a state of disrepair and damaged.
Correction: Repair 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. If unable to repair the equipment, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The hot holding trays were observed soiled to sight and touch.
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces
Observation: The following nonfood contact surfaces have accumulations of grime and debris: oven mitts and the towel under the salt/pepper shaker
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: Observed employee spray off tongs then return them to the cook's line. The person in charge addressed this and tongs were returned to the ware washing area.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
- Kitchenware and Tableware (corrected on site)
Observation: Single-service salad bowl lids and sandwich containers are not handled, displayed, or dispensed 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: Observed that the floors under the equipment and the caulking on the 3-compartment sink are noted in need of cleaning.
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: Observed spray bottles hanging on the rack where the condiments are stored - not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Correction: Containers of hazardous products must be located in an area that is not above food, equipment, utensils, linens or single service items.
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02/04/2015 | Routine | |
Discussed with the person in charge:
1. hand washing procedures
2. covering of foods
3. facility has done a great job correcting the hazards noted on 2/10/14 - thank you
- Equipment - Good Repair and Proper Adjustment (corrected on site) (repeated violation)
Observation: The door gasket to the reach in coolers are in poor repair. The gasket has been ordered.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (repeated violation)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: shake machine, spice container over the fryers, and the hot holding trays. Shake machine and spice container were corrected.
Correction: Clean and sanitize these surfaces for food contact.
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02/20/2014 | Follow-up | |
Discussed with the person in charge:
1. deliveries must be more frequent due to storage space
2. cleaning schedule
3. popcorn bag
Big 5 food borne illness and allergen hand outs given
- Critical: Employee Health*
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities if they are suspected of causing, or being exposed to a confirmed disease outbreak caused by Salmonella Typhi, Shigella spp., Escherichia coli O157:H7 or Hepatitis A virus.
Correction: Have the license holder require employees or applicants report to the person in charge if they meet one or more of the following high-risk conditions: Is suspected of causing, or being exposed to, a confirmed disease outbreak caused by S. Typhi, Shigella
- Critical: Hands and Arms Cleaning Procedure* (corrected on site)
Observation: Observed employee wash his hands for 10 seconds. Improper handwashing procedures observed.
Correction: Ensure all food employees clean their hands and exposed portions of their arms with a cleaning compound in a lavatory by vigorously rubbing together the surfaces of their lathered hands and warms for at least 20 seconds and thoroughly rinsing with clean water.
- Jewelry - Prohibition
Observation: Employees wearing jewelry 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 Storage - Clean and Dry Location (corrected on site)
Observation: Observed uncovered cheese and onions in the reach in cooler and steak in the reach in freezer. Food stored in a location where it is subject to splash, dust or other contamination.
Correction: Store food where it is not exposed to splash or install an approved durable, and cleanable barrier between the splash source and the food to prevent contamination.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Observed burrito mix - 48'F and egg patty - 56'F stored on the counter and shell eggs - 70'F near the reach in cooler were cold holding at improper temperatures. All foods were placed in the reach in cooler for cool down.
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The nonfood contact surface of the cardboard shelf liner is not corrosion resistant, nonabsorbent, and/or smooth.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Equipment - Good Repair and Proper Adjustment
Observation: Observed that following equipment that is in a state of disrepair and damaged: scoops for the fries, scoop for the ice machine, and the thermometer in the reach in freezer.
Correction: Repair 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. If unable to repair the equipment, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment - Good Repair and Proper Adjustment
Observation: Observed a reach in cooler that is unused or non-functioning equipment not removed from the premises.
Correction: Remove any unused or non-functioning equipment from the premises.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket to the reach in coolers are in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (repeated violation)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: shake machine, McFlurry machine, stainless steel spoons for the Frappe (corrected), spice containers over the fryers, and the hot holding trays.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Non-Food Contact Surfaces and Utensils (corrected on site)
Observation: Surfaces of the soda nozzles (corrected) and popcorn scoop that are in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris. Items were taken to the 3-compartment sink.
Correction: Clean the surface of 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.
- Non-Food Contact Surfaces
Observation: The following nonfood contact surfaces have accumulations of grime and debris: tops of all of the floor-mounted equipment, storage shelf above the fryers, reach in freezer, shelf where the drink boxes are stored, and the rear soap dispenser. The walk in freezer has a build up of ice particles.
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: Observed single-service sandwich containers and coffee filters that were not handled, displayed, or dispensed 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.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: The handwash stations are being used as a dump stations.
Correction: The handwash facility identified above is to be used for washing hands only
- Hand Drying Provision
Observation: No disposable towels were provided at the rear hand washing sink.
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 - Cleaning Frequency and Restrictions
Observation: The following physical structures are noted in need of cleaning: floor behind the reach in freezer, floor under the fryers, wall near the fry station, floor near the coffee station, floor under the drink boxes, caulking on the 3-compartment sink, and the air vent covers near the 3-compartment sink.
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.
- Mops - Drying Mops (corrected on site)
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.
- Critical: Toxics - Common Name/working Containers of Toxics*
Observation: Observed spray bottle of what appeared to be glass cleaner in a bottle that was labeled sanitizer.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site) (repeated violation)
Observation: Observed chemical bottle stored on top of the drink boxes - not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Correction: Containers of hazardous products must be located in an area that is not above food, equipment, utensils, linens or single service items.
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02/10/2014 | Routine | |
Discussed with the person in charge:
1. cleaning of the walls and floors
2. protection of the single service containers
- Critical: Toxics - Storage of Toxic Containers* (corrected on site) (repeated violation)
Observation: Spray bottles chemicals are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Correction: Containers of hazardous products must be located in an area that is not above food, equipment, utensils, linens or single service items.
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08/15/2013 | Risk Factor Assessment | |
Discussed with the person in charge:
1. Jewelry
2. Cleaning of the facility to include the floor behind the fryers and counter over fry station
3. Discontinue using hand sinks for equipment cleaning and dumping
Big 5 food borne illnesses and allergens handouts given
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Liquid eggs - 70, shell eggs - 70, and Canadian bacon - 73 all sitting on counters were cold holding at improper temperatures. All items were discarded.
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: coffee machine, McFlurry machine, fry scoop (corrected), bun machine
Correction: Clean and sanitize these surfaces for food contact.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Observed two spray bottles of chemicals hanging on the condiment rack on the front line - not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Bottles were removed.
Correction: Containers of hazardous products must be located in an area that is not above food, equipment, utensils, linens or single service items.
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02/28/2013 | Risk Factor Assessment | |
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