Facility was clean and orderly. No violations noted during inspection. .
No violation noted during this evaluation. | 03/02/2016 | Routine | |
Overall facility was observed to be clean and orderly. Discussed inspection report with the operator. Provided a copy of the report to the operator.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Shell eggs were cold holding at improper temperatures on counter top next to flat top. Operator placed shell eggs in refrigerator during inspection.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: Espresso machine dispensing equipment. Operator cleaned equipment with sanitizer during inspection.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Non-Food Contact Surfaces and Utensils (corrected on site)
Observation: Surfaces of the single serve lid containers (dining area) were observed soiled with accumulations of grime and debris. Operator removed lids and clean and sanitized the lid container during inspection.
Correction: Clean the surface of single serve lid containers at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
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12/11/2015 | Routine | |
Good hot and cold holding temperatures noted during inspection. Good glove usage noted during inspection. Manager on duty was very observant and helpful during inspection. Operator was provided copy of inspection report.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Improper use of wet wiping cloths. Inspector noted several wet wiping clothes stored on counter tops.
Correction: Use clean wet wiping cloths for wiping spills from food-contact and nonfood-contact surfaces of equipment. Store wet wiping in a chemical sanitizer at the proper concentration between use.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The nonfood contact surface of the beverage dispenser next to the drive thru window is not corrosion resistant, nonabsorbent, and/or smooth. Machine is missing service plate door exposing interior to contamination.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. Dispenser is scheduled for repair.
- Critical: Equipment - Food Contact Surfaces and Utensils (corrected on site)
Observation: Icemaker storage bin on beverage serving line was observed soiled with accumulations of food residues.
Correction: Keep icemaker door closed to prevent contamination to ice inside of storage bin. Increase cleaning frequency to counter tops surrounding ice maker. Manager disposed of ice and sanitized ice storage bin during inspection. Employees will be trained to keep the icemaker door shut and increase the cleaning frequency of surrounding counter tops.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Single service items observed unprotected from contamination. Single serve sandwich boxes were stored in manner that contaminated the containers.
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser. Manager inverted all containers during inspection and will train all employees in proper storage procedures.
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08/14/2015 | Routine | |
Violations and inspection report were discussed with the PIC.
Good food temperatures!
2014 permit still posted.
- Equipment and Utensils - Multiuse, Characteristics
Observation: The food contact surface of the racks for the milk and yogurt glass display case is not durable, nonabsorbent, easily cleanable, resistant to pitting.
Correction: Repair or replace the racks to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the Delfield refrigerator.
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.
- Temperature Measuring Devices
Correction:
- Sanitizing Solutions, Testing Devices (repeated violation)
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a chlorine or quaternary ammonia 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
Observation: The nonfood contact surface of the Bev-Air lowboy freezer has 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.
- 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.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Containers of cleaning chemicals are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Correction: Containers of cleaning chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.
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03/11/2015 | Routine | |
Inspection discussed with certified food manager.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Liquid egg whites, egg patties and canadain bacon are cold holding improper temperatures (57F-63F). Products were sitting out on top of freezer next to hot grill top at ambient air temperature.
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: Food-PHF/TCS-Cold Holding-shell eggs (corrected on site)
Observation: Observed raw shell eggs not stored in refrigeration equipment @ 63F.
Correction: Store raw shell eggs in refrigerated equipment capable of maintaining ambient air temperatures of 45°F or less
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
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.
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01/31/2014 | Routine | |
Inspection conducted and discussed with certified food manager.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use (laying out on food prep surfaces) and when tested container that stores the wiping cloths was not at proper concentration:0ppm .
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: Sliced cheese for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour discard by time.
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: Time as a Public Health Control* (corrected on site)
Observation: Cooked onions for which time rather than temperature is being used as a control was not discarded by the expiration time as indicated on the package.
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.
- Hand Drying Provision
Observation: No disposable towels were provided at the hand washing lavatory located to prep sink and bulk ice machine.
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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04/02/2013 | Routine | |
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