Two hand sink reached over 100F (105F, 101F) and three compartment sink over 110F (123F). Facility is put in measure to ensure hot water to all sink but still plans overhaul of plumbing to address a leak in system.
No violation noted during this evaluation. | 03/10/2016 | Follow-up | |
- Warewashing - Manual Warewashing Equipment, Wash Solution Temperature
Observation: The temperature of the in-use wash water solution was observed at less than 110°F.. (95F)
Correction: Maintain a temperature of 110°F and above or the temperature specified by the manufacturer for optimal performance of the detergent to clean equipment and utensil surfaces.
- Critical: Water Capacity* (repeated violation)
Observation: Water heater observed turned off or not set at the proper temperature. Hand sink water (82F) and three compartment sink (102F)
Correction: Ensure that water heater is turned on and set at proper operating temperature.
- Handwashing Lavatory, Water Temperature, and Flow
Observation: Water from the handwashing sink in kitchen was measured at a temperature less than 100°F. (72F, 84F)
Correction: Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens.
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03/08/2016 | Follow-up | |
Hot water observed issue in facility. Piping need to be repaired in floor. Temporary fixes of turning switch is in place but need to be repaired.
Interim procedures is all employees will wash hands properly and use hand sanitizer after washing then glove. Three compartment sink will heat water for the wash sink to 110F, using microwave.
- Critical: Water Capacity*
Observation: Water heater observed turned off or not set at the proper temperature. Hand sink water (82F) and three compartment sink (102F)
Correction: Ensure that water heater is turned on and set at proper operating temperature.
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03/04/2016 | Routine | |
Reviewed Temperature log book. All items within proper range.All items raw frozen. Time Control plan observed with written documentation and time stamps. Employee Health Training 1B forms observed. Monitor sanitizer in 3 vat sink to make sure water temperature is not to hot to make sanitizer not concentrate properly.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the Under the counter RIC and the drive thru window RIC.
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 and Utensils, Air-Drying Required (corrected on site)
Observation: Food equipment was 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.
- Backflow Prevention Device, Design Standard
Observation: The backflow or backsiphonage prevention device installed at the mop sink is not identified as meeting standards set by the American Society of Sanitary Engineering.
Correction: Provide the approved backflow or backsiphonage device for the specific application and type of device to prevent contamination of the drinking water system.(dual check valve needed since additional hoses connected under constant pressure)
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09/28/2015 | Routine | |
Good use of gloves and hair restraints. Paper towels for new dispenser needed. Time control used on condiments. Reminder that time stickers need to be used as well. Log sheet for equipment and food observed. . IF item does not meet temperature then menu item is supposed to be discarded and a new run is done. Additional training needed on appropriate cook temps for chicken. Recommend always having a back up staff member that can make sanitizer buckets. Employee Health Form 1 B observed in use. Recommend annual updates.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: dehydrated onions cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. (onions had been reconstituted and in cold holding unit overnight ) Recommend discard.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: Condiments on line, for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or 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.
- Hand Drying Provision
Observation: No disposable towels were provided at the hand washing lavatory in the back of the kitchen.
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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03/31/2015 | Risk Factor | |
Sanitizer at 400 ppm. PIC stated coolers have been measured for new gaskets and gaskets have been ordered.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The door gaskets on the True reach in cooler, Delfield reach in freezer and lowboy reach in freezer used for store chicken are in poor repair. Observed handsink next to office needs caulking between sink and wall.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications. Replace caulking at handsink.
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09/30/2014 | Follow-up | |
Discussed menu and employee health. OEHS Guide to Employee Health and Form 1B signed by employees are available. Discussed cleaning and sanitizing of in use equipment including smoothie mix dispenser. Shell eggs used for Egg McMuffin sandwich only.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The door gaskets on the True reach in cooler, Delfield reach in freezer and lowboy reach in freezer used for store chicken are in poor repair. Observed handsink next to office needs caulking between sink and wall.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications. Replace caulking at handsink.
- Toxics - Separation of Toxics (corrected on site)
Observation: Containers of cleaning chemicals are stored next to the sanitizer basin drain board in a manner that can contamination cleaned and sanitized equipment.
Correction: Containers of cleaning products must be separated by spacing or partitioning to prevent contamination of food, equipment, utensils, linens or single service items.
- Critical: Sanitizer - Criteria/Chemicals for food contact*
Observation: Observed sanitizing agent automatically dispensing at 3 basin sink greater than 400 ppm. Manufacturer instructions allow for 150-400 ppm.
Correction: Use sanitizer at recommended manufacturer concentration levels when applying to food contact surfaces. Recommend adjusting calibration on automatic dispenser. Recommend diluting sanitizer and testing concentration until calibration can be adjusted.
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09/04/2014 | Routine | |
Form 1 B used and signed by all employees. OEHS Employee Health Guide readily accessible. Observed good handwashing and glove use. McCafe and frappe machines are cleaned and sanitized daily and broken down weekly for cleaning and sanitizing. Soft serve machine has heat cleaning and sanitizing cycle daily and is broken down every 14 days for cleaning and sanitizing. Steaks are frozen, formed and cooked to 155 degrees. Egg patties are pre-cooked.
- Temperature Measuring Devices (repeated violation)
Observation: There was no temperature measuring device located in the Delfield reach in cooler next to fryers and the Delfield reach in salad cooler.
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 (repeated violation)
Observation: The door gasket to the Delfield reach in cooler (top and bottom sections), 2 door Delfield reach in freezer and several other coolers and freezers in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Non-Food Contact Surfaces
Observation: Observed the door gaskets on several numerous reach in coolers and freezers with an accumulation 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.
- Backflow Prevention Device, Design Standard
Observation: Observed outside hydrant in dumpster area with spray nozzle attached to hose. There was no continuous pressure backflow or backsiphonage prevention device installed on the hydrant.
Correction: Provide the approved backflow or backsiphonage device for the specific application and type of device to prevent contamination of the drinking water system.
- Handwashing Signage/Handwashing Facilities
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees. There was no handwashing sign in the men's restroom.
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
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09/16/2013 | Routine | |
Discussed employee health. Form 1B has been signed by all employees and copy in employee files. Fish bites are pre-cooked and promotional item only. Discussed cleaning and sanitizing of blended ice machine and pitcher used to mix beverage, McCafe machine and milk shake machine. All meats come in frozen and are cooked from frozen state. Observed employees washing their hands.
No violation noted during this evaluation. | 03/26/2013 | Risk Factor | |
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