Food supplier is Golden State. Discussed employee health, franchise computer training is used. Reviewed cleaning, cooking, and time as a public health control procedures. Recommend ensuring all cold holding units are supplied with a thermometer, and all employees have adequate hair restraints. Overall clean and well run facility.
- Critical: Food Contact with Equipment and Utensils* (corrected on site)
Observation: Food in contact with equipment or utensils that have not been cleaned or sanitized as required. Observed food employee use gloved hands to clean food contact counters with wiping cloth, and then use the same gloved hands to handle RTE food (cheeseburger).
Correction: Use only cleaned and sanitized utensils or equipment during food preparation. Food employee washed her hands and changed gloves before continuing with food preparation.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use. Observed stored in chlorine sanitizer at <10ppm.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
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08/21/2015 | Routine | |
Food Supplier is Golden State. Discussed Employee Health with the Person In Charge (PIC), Form 1B is used. Discussed cleaning and sanitizing food contact surfaces, and ensuring wiping cloths are stored in acceptable chemical sanitizer concentration.Overall clean facility.
- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee failed to wash his hands before donning new gloves and engaging in food preparation.
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: Temperature, Cooking - Raw Animal Foods* (corrected on site)
Observation: Raw Ground Beef (142/145) was not cooked to a sufficient temperature and time to eliminate pathogenic bacteria.
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: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: Chlorine sanitizing solution used was not at an acceptable concentration. Observed Sanitizer solution <10ppm at each wiping cloth buckt being used to sanitize food contact surfaces.
Correction: Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. To minimize workload you can move to all single service utensils.
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04/24/2015 | Risk Factor | |
- Critical: Employee Health*
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities as they relate to diseases that are transmissible through food, including the date of onset of jaundice or of an illness due to Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus. The PIC placed a copy of the FDA Form 1B in the employee break area.
Correction: Have the license holder require employees or applicants report to the person in charge any information about their health and activities if they are diagnosed with or had a past illness from Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus. Recommend reviewing the employee health policy with the staff frequently.
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths improperly stored between uses in the front service area and drive thru window area.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gaskets to the following equipment are in poor repair: 1. 2 door freezer next to the chicken fryers, 2. lowboy refrigeration unit next to the chicken fryers, 3. 2 door freezer next to the ovens.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness*
Observation: Quaternary Ammonium sanitizing solution used was not at an acceptable temperature. The temperature of the quat sanitizer solution dispensed from the sanitizing solution dispenser was 106F. The sanitizer concentration could not be determined since the water was too hot.
Correction: Adjust the sanitizing solution to a minimum temperature of 75°F.
- Non-Food Contact Surfaces
Observation: The nonfood contact surfaces of the interior the grill freezer on the cook's line and 2 door refrigerator at the service area have accumulation food 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
Observation: Clean sheet pans, insert pans, and food storage trays were found 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.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Containers of all purpose cleaner and cleaning/sanitizer tablets were stored with food at the coffee/smoothie station. The PIC relocated the cleaners away from food.
Correction: Containers of cleaners must be located in an area that is not above food, equipment, utensils, linens or single service items.
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07/07/2014 | Routine | |
Discussed with the person in charge the details of the complaint and potential resolutions to the concern. See complaint investigation report.
No violation noted during this evaluation. | 06/18/2014 | Complaint | |
Cold salad and topping foods date marked, discarded after expiration time. Observed hand sink near fryers has water temperature below 100 degrees (83 degrees maximum tested). Recommend all hand sinks have water temperature 100 degrees or higher. Observed thermometers needed in walk-in cooler and drive-thru cooling unit. Recommend all cooling units have functional thermometers. Employees sign form 1-B to insure they are awarte of signs, symptoms, and diseases for Employee Health policy. No Violations.
No violation noted during this evaluation. | 02/27/2014 | Risk Factor | |
Time control used on tomatoes and other toppings/vegetables. Labels identify time for foods to be discarded. Observed hand washing and glove use. Thermometers available in cooling units. New equipment and recently renovated building.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Observed cloth basins for sanitizing at level of less than 200 ppm Quat.
Correction: Recommend basins be changed and add sanitizer so all cloths are stored in solution of 200 ppm Quat or higher.
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09/19/2013 | Routine | |
egg patty 35 degrees. 30 day opening inspection. New equipment throughout establishment. Clean, well organized. Observed hand washing and glove use. 9 staff Serv-Safe certified.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Observed shell eggs at 46 degrees in RIC
Correction: Recommend food be stored in WIC to reach 41 degrees or less. Food had been out since 9:30 am. CORRECTED.
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04/11/2013 | Risk Factor | |
All recommendations noted at time of pre-opening inspection on 3/4/13 have been addressed. Discussed employee health with Person in Charge. Form 1B is used for verification of training. Water at handsinks in restrooms at 105
No violation noted during this evaluation. | 03/08/2013 | Pre-Opening | |
Pre-opening for new building. Recommend the following for final pre-opening inspection: seal corner seams in walk in cooler above diamond plate wall guard
No violation noted during this evaluation. | 03/04/2013 | Pre-Opening | |
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