Abbreviations: PIC=person in charge
- Equipment - Good Repair and Proper Adjustment
Observation: The door gaskets to all of the RIC's need to be replaced. The door on the RIC beside the griddle does not stay closed.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Equipment - Non-Food Contact Surfaces and Utensils (repeated violation)
Observation: Surfaces of the following equipment were in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris: ice chute on soda machine in lobby, upsplash and drains of the soda machines, orange juice machine, hot chocolate and latte machine and the splash guard in the ice machine (was cleaned during inspection)..
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 (repeated violation)
Observation: The nonfood contact surface of the following equipment have accumulations of grime and debris: All shelving throughout facility, exterior of all equipment, interior of fryer cabinets, interior of orange juice machine.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Outer Openings - Protected
Observation: Window at the drive thru is not self closing.
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: All floors, walls and ceiling including flooring in the WIF and WIC are in need of a thorough 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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03/04/2016 | Routine | |
Discussed with PIC:
Obtain thermometers for all of the reach in coolers.
- Equipment - Non-Food Contact Surfaces and Utensils (corrected on site) (repeated violation)
Observation: Observed black mold on the soda nozzles and the ceiling of the soda dispenser and pink mold inside of the ice machine. PIC cleaned.
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.
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09/28/2015 | Risk Factor | |
Abbreviations: PIC=person in charge
- Critical: Hands - When to Wash*
Observation: Observed employees changing their gloves and not washing hands before donning new gloves.
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.
- Hair Restraints - Effectiveness (repeated violation)
Observation: Observed manager working on the food prep line without any hair restraint. Employee stated that GM told her she did not have to wear hair restraint.
Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the reach in cooler for salads.
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 - Non-Food Contact Surfaces and Utensils
Observation: Interior ceiling of ice machine was observed with pink mold.
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 (repeated violation)
Observation: The nonfood contact surface of the following equipment have accumulations of grime and debris: 1) rolling cart with food containers 2) space above soda and orange juice nozzles 3) trays to soda machines
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Handwashing - Using a Handwashing Lavatory
Observation: The handwashing facility located at the front counter is blocked, preventing access by employees for easy handwashing. Blocked by containers used for sanitizing rags.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the EQUIPMENT preventing its use.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: The handwash station at the front line is being used as a dump station, observed whole tomato in the sink basin.
Correction: The handwash facility identified above is to be used for washing hands only
- Walls and Ceilings, Studs, Joists, and Rafters
Observation: Observed missing ceiling tile above the mop sink.
Correction: Enclose (stud, joist, rafter). Studs, joists, rafters may not be exposed in areas subject to moisture.
- Employee Accommodations, Designated Areas
Observation: Observed personal cell phone stored on top of equipment on the front line.
Correction: Locate lockers or other suitable facilities so that food, equipment, single-service and single-use articles to protect them from contamination
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03/09/2015 | Routine | |
Discussed the following with the person in charge:
1. All employees working in a food prep area need to be wearing proper hair restraints.
2. Wet wiping cloths need to be stored in sanitizer at proper concentration between uses.
3. Doors to the ice machine are in disrepair.
In-use utensils are washed, rinsed, and sanitized every 4 hours.
Quaternary Ammonium sanitizer measured 300ppm in the wet wiping cloth bucket and 400ppm in the 3-compartment sink.
Abbreviations: IT - internal temperature, ST - surface temperature, RIC - reach-in cooler, RIF - reach-in freezer, WIC - walk-in cooler, WIF - walk-in freezer, PIC - person in charge, ppm- parts per million
- Critical: Time as a Public Health Control*
Observation: Observed sliced tomatoes, shredded cheese, and bacon strips for which time rather than temperature is being used as a control were 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.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: The handwashing facility located on the front line was observed blocked by wet wiping cloth tubs and wet wiping cloths in the basin of the sink. Person in charge relocated the sanitizer tubs and removed the wet wiping cloths from the sink.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the equipment preventing its use.
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10/09/2014 | Risk Factor | |
Abbreviations: PIC=person in charge
- Non-Food Contact Surfaces
Observation: Observed accumulation of grime and debris on the shelves which hold the clean food containers, both plastic and staninless steel.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory at the front serving counter.
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 (corrected on site)
Observation: Observed accumulation of grime and debris in the men's room. PIC had someone clean the room during inspection.
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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03/18/2014 | Routine | |
Abbreviations: RIC=reach in cooler
No violation noted during this evaluation. | 10/15/2013 | Risk Factor | |
Abbreviations: WIC - walk in cooler
- Jewelry - Prohibition (corrected on site)
Observation: Employees wearing jewelry on their arms and hands while preparing food. Observed three employees wearing watches while working with 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.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: An employee was chewing gum in areas where they may contaminate food, clean equipment, utensils or other items needing protection.
Correction: Provide a designated area where employees may chew gum so as not to contaminate exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles, or other items needing protection.
- Hair Restraints - Effectiveness (corrected on site)
Observation: Employees observed working in the food service area without proper hair restraints.
Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Dispensing utensils improperly stored between uses. Observed the ice scoop stored inside the ice machine with the handle in contact with the ice.
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.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Pre-cooked scrambled eggs (57'F), shell eggs (49'F) cheddar cheese (50'F) and Canadian Bacon (48'F) are cold holding at improper temperatures in the WIC. PIC called repairmen and unit was serviced during the inspection
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the Reach in 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, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: The ice buckets were observed stored with the food-contact surface facing upward on top of the ice machine.
Correction: Store equipment and utensils covered or inverted to prevent contamination while in storage.
- Handwashing Signage/Handwashing Facilities (corrected on site)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at the handwashing sink near the ice cream machine.
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Critical: Toxics - Storage of Toxic Containers*
Observation: Containers of chemicals are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Observed spray bottles of degreaser and window cleaner hanging from the shelf above th 3-compartment sink.
Correction: Containers of cleaning chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: Quatenary sanitizer solution being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940 Santitizer levels measured at over 400 ppm in the 3-compartment sink. Water temperature measured at 105'F. PIC drained the sink and refilled it. The levels measured at 250 ppm.
Correction: Utilize only @sanitizing agent@ that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces
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04/19/2013 | Training | |
The following items were discussed:
Continuous use equipment is cleaned and sanitized when needed or at least once every 4 hours.
Time as a public health control is used for many food items. All foods were labeled as needed.
Employees do not need to wear gloves if they are not handling ready-to-eat foods with their hands.
Employee Health reporting requirements.
Ensure sanitizer solution is mixed with water at room temperature- not hot water.
Monitor walk in cooler temperatures and ensure foods are being held at 41'F and below.
- Jewelry - Prohibition (corrected on site)
Observation: Employee wearing watch 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.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: The grill cook was chewing gum while preparing food.
Correction: All personnel eating, drinking, chewing gum, etc. must be in the designated break area away from food preparation/handling areas to prevent cross contamination.
- Hair Restraints - Effectiveness (corrected on site)
Observation: Employees observed working in the food service area without proper hair restraints.
Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Ice scoop stored with handle touching ice in 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 135°F.
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Uncovered foods stored in the walk in freezer.
Correction: Enure foods are covered to prevent contamination.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: The following foods in the walk in cooler cold holding at improper temperatures: Shell Eggs 49'F, Folded Eggs 49'F, Shredded Cheese 50'F, Canadian Bacon 48'F, Burrito Mixes 47'F (burrito mixes discarded). (The maintenance technician was called and arrived before the inspection ended. The walk in cooler temperature was reduced to 44'F before I left the facility).
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Ice buckets on top of the ice machine were observed stored with the food-contact surface facing upward.
Correction: Store equipment and utensils covered or inverted to prevent contamination while in storage.
- Handwashing Signage/Handwashing Facilities (corrected on site)
Observation: (REPEAT OBSERVATION) A sign or poster that notifies food employees to wash their hands is not provided at the hand sink next to the soft serve machine. (Signage was provided to the manager)
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: Quaternary ammonia sanitizing solution in the 3-compartment sink measured greater than 400 ppm. The solution was being dispensed improperly because the water temperature was too hot. (Solution was remixed)
Correction: Ensure quaternary ammonia sanitizing solution does not exceed 200 ppm.
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04/19/2013 | Routine | |
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