Permit renewal issued.
- Critical: Hands and Arms Cleaning Procedure* (corrected on site)
Observation: Employees were unable to properly wash their hands at the kitchen handsinks due to the preset water temperature for the handsinks maintaining a flow of 141 F.
Correction: The preset water temperature for the kitchen handsinks was reduced to < 100 F by adjusting the water temperature of the facility's hot water heater. 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.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw eggs in the shell were observed stored atop bags of precut lettuce and American cheese slices.
Correction: (the eggs were placed below the bags of lettuce and American cheese slices) Do not store raw foods over ready-to-eat foods due to the possible risk of cross-contamination.
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02/02/2016 | Routine | |
- Jewelry - Prohibition (corrected on site) (repeated violation)
Observation: Employees wearing wrist watches 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.
- Equipment - Good Repair and Proper Adjustment
Observation: A leak was observed at the base of the 3-compartment sink's faucet when the water is turned on.
Correction: Repair the leaky faucet in accordance with local plumbing codes.
- Handwashing Lavatory, Water Temperature, and Flow
Observation: The preset temperature of the water flow for both kitchen handsinks is set > 125 degrees Fahrenheit (F). The water is too hot to allow hands to be placed under the running water for a period of time long enough to adequately rinse off the soap from the hands. Neither sink's cold-water mixing valve in operable.
Correction: Adjust the preset handsink water temperature to a comfortable setting between 80-100 F, or repair the handsink's cold-water mixing valves so the operator can adjust the water temperature themselves.
- Sink - Service Sink
Observation: The mop sink basin is in disrepair allowing stagnant water to pool in the basin.
Correction: Repair the mop sink so that the basin is in good repair and properly drains.
- Critical: Handwashing - Using a Handwashing Lavatory* (corrected on site)
Observation: The handwashing sink located next to the fryers is blocked, preventing access by employees for easy handwashing.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the prewrapped dessert sticks from the sink basin preventing its use.
- Light Bulbs Protective Shielding
Observation: One of the compartment lights in the walk-in cooler is not shielded, coated, or otherwise shatter-resistent.
Correction: Shield or replace light bulb with a coated or shatter-resistent bulb.
- Handwashing Cleanser; Availability (corrected on site)
Observation: Soap was not provided at the kitchen handsink located next to the fryers.
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
- Lighting, Intensity
Observation: Less than 10 foot candles of light was noted in a portion of the walk-in cooler due to an inoperable compartment light.
Correction: Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
- Mops - Drying Mops
Observation: Mop 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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11/17/2015 | Routine | |
- Water Capacity*
Observation: No cold water avaiilable for the kitchen handsink.
Correction: Provide both hot and cold water for the handsink.
- Critical: Pests - Controlling Pests* (corrected on site) (repeated violation)
Observation: Fly harborage conditions exist in or around food establishment.
Correction: (The pest control company was contacted and scheduled to treat the facility for fly harborage). Eliminate harborage conditions. Flies and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
- Pests - Removing Dead or Trapped Birds; Insects; Rodents; and other Pests (corrected on site)
Observation: Dead flies were observed on the dining area window sills.
Correction: Remove the dead flies from the window sills at a frequency that prevents their accumulation, decomposition, or the attraction of pests.
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07/07/2015 | Routine | |
Reviewed Certified Food Manager and employee food handler card status. Checked the facility probe thermometers for accuracy. Good overall facility sanitation observed during this inspection. Permit renewal issued
- Jewelry - Prohibition (corrected on site)
Observation: Employees wearing jewelry on their wrists 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.
- Equipment - Good Repair and Proper Adjustment
Observation: The walk-in cooler and walk-in freezer has torn plastic door curtains.
Correction: Replaced the damaged door curtains with ones that are in good repair.
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02/13/2015 | Routine | |
Discussed above violations with manager. Reviewed food handler cards, temperature logs and discussed employee health.
- Temperature Measuring Devices; Ambient Air and Water
Observation: The ambient (air/water) temperature measuring device (degrees F) located in the salad reach-in is not accurate.
Correction: Provide a temperature measuring device that is accurate within +/- 3 degrees Fahrenheit in the intended range of use.
- Temperature Measuring Devices (corrected on site)
Observation: There was no temperature measuring device located in the low boy. Manager relocated the TCS food and new thermometers were purchased..
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.
- Sanitizing Solutions, Testing Devices
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions. Quat was reading > 200 ppm.
Correction: Obtain a Quat test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Critical: Handwashing - Using a Handwashing Lavatory* (corrected on site)
Observation: Observed employee washing a utensil in the hand sink.
Correction: Discontinue to use the automated handwash station for @LOCATION@. This station must be used in accordance with the manufacturers operating procedures.
- Critical: Plumbing System Maintained in Good Repair* (repeated violation)
Observation: Observed broken faucet (left side) at the hand sink near the office, mop sink faucet (left side) leaking and hole observed on hose that connects/ dispenses the Quat to the 3 compartment sink.
Correction: All repairs to plumbing equipment and lines are to be in accordance with law. Properly repair the equipment.
- Refuse - Storage Areas, Rooms, and Receptacles, Capacity and Availability
Observation: There is no refuse container at the area immediately adjacent to the hand sink beside the office.
Correction: Provide a hand sink for the disposal of paper towels at the back hand sink.
- Wall and Ceiling Coverings and Coatings
Observation: Wall covering in the walk-in (at the base) is damaged so it is easily cleanable.
Correction: Attach wall covering so it is easily cleanable.
- Critical: Pests - Controlling Pests*
Observation: Observed flies in the kitchen (on the prep line) and in dinning area. Discussed issue with Manager on how to better control these pests.
Correction: When pests are found use methods to such as trapping devices or other means of pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
- Critical: Sanitizer; Criteria/Chemicals for food contact* (corrected on site)
Observation: Quat being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010. Concentration of the sanitizer (Quat) is greater than manufacturer recommendations : 400 ppm instead of 200 ppm. Discussed increased monitoring - no test strips available. Discussed diluting sanitizer with water until dispensing unit can be recalibrated.
Correction: Utilize only @sanitizing agent@ that meet the requirements of 21 CFM 178.1010 when applying to food contact surfaces
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07/29/2014 | Routine | |
Discussed observations with the CFM. NOTE: The McCafe refrigeration unit was not operating properly
- Utensils - In-Use; Between-Use Storage (corrected on site)
Observation: Dispensing utensils improperly stored between. Observed the ice scoop being stored on top of a soiled oven glove on the ice machine.
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 140°F and the container.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gaskets of the following units are damaged: The meat freezer and the salad cooler.
Correction: Repair or replace the above mentioned door gaskets in accordance with the manufacturer's specifications.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: The exterior and interior of the lowboy unit, the McCafe unit.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Critical: Plumbing System Maintained in Good Repair*
Observation: Water was observed leaking from the water filtration unit and the mop sink's hot water faucet.
Correction: All repairs to plumbing equipment and lines are to be in accordance with law. Properly repair the equipment.
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02/05/2014 | Routine | |
Permit to be posted in public view. Discussed corrections with CFM.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Lid on ice-machine still damaged but new one has been ordered. 1 door unit will be repaired but currently no TCS food is being held in it.
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.
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06/10/2013 | Follow-up | |
Discussed violations above with the Store Manager. Reviewed food handler cards and left new schedule. Follow up to be conducted. Informed Manager that the Health Department Permit must be posted in Public View.
- Critical: Temperature, Cooking - Raw Animal Foods* (corrected on site)
Observation: The comminuted or ground meat (hamburgers) was not cooked to a sufficient temperature and time to eliminate pathogenic bacteria. CFM will increase time on the digital read-out. Discussed importance of thoroughly cooking raw meat.
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: Food - Potentially Hazardous Food: Cold Holding*
Observation: Sliced tomato, sliced cheese, shredded lettuce cold holding at improper temperatures in 1 dr low boy reach-in.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Equipment and Utensils - Durability
Observation: The following is not designed and constructed to be durable: chipped and broken plastic container being used for holding the dehydrated onions ( in walk-in), 2 soap dispensers broken and lose on the wall and torn seals on the reach-in freezer.
Correction: Remove this item from the facility and replace with an approved unit as needed. Equipment and utensils must be capable of maintaining their original characteristics in order to be easily cleaned and to prevent contamination of food.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the 1 dr low boy.
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.
- Equipment - Good Repair and Proper Adjustment
Observation: The ice machine lid and hand sink (left of fryer) was observed in a state of disrepair and damaged. Lid was cracked and foam/insulation was coming through. Hand sink was not secure to the wall.
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.
- Refuse - Storage Areas, Rooms, and Receptacles, Capacity and Availability (repeated violation)
Observation: There is no refuse container at the area immediately adjacent to either of the kitchen hand sinks.
Correction: Provide a hand sink for the disposal of paper towels at the @LOCATION@ hand sink.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floors throughout facility (under equipment and racks), in walk-in and at front drive-thru window area 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.
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05/22/2013 | Routine | |
Discussed hand washing and employee health policy. Left food handler schedule for 2013. Discussed monitoring of cooking hamburger and temperature logs maintained. Discussed transfer of Serve Safe certificates.
No violation noted during this evaluation. | 12/19/2012 | Risk Factor | |
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