Observed/Discussed with Person in Charge:
1) Facility is maintaining cleaning schedule.
2) High volume dry and food product storage facility.
3) Good holding temperatures observed.
4) Manager Certification.
Abbreviations: PIC = Person in Charge, WIC = Walk in Cooler, WIF = Walk in Freezer, RIC = Reach in Cooler, RIF = Reach in Freezer, Prep = Preparation, ST = Surface Temperature, IT = Internal Temperature, HH = Hot Holding, CH = Cold Holding, ppm = parts per million, PHF = Potentially Hazardous Foods, TTCS = Time/Temperature Control for Safety, RTE = Ready to Eat
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Observed cooked pancakes cold holding at 60F in the Prep Line Front Opening RIC unit.
Correction: The RIC unit was inadvertantly unplugged during AM cleaning operations (less than 1 hour ago). PIC plugged in unit and unit was able to maintain proper holding temperature within 15 minutes. Ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
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11/23/2015 | Risk Factor | |
Observed/Discussed with Person in Charge:
1) Facility has high storage capacity and high food storage volume.
2) Operator has increased cleaning schedule of equipment and facility.
3) Very good holding temperatures.
Abbreviations: PIC = Person in Charge, WIC = Walk in Cooler, WIF = Walk in Freezer, RIC = Reach in Cooler, RIF = Reach in Freezer, Prep = Preparation, ST = Surface Temperature, IT = Internal Temperature, HH = Hot Holding, CH = Cold Holding, ppm = parts per million, PHF = Potentially Hazardous Foods, TTCS = Time/Temperature Control for Safety, RTE = Ready to Eat
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Observed the following equipment in need of repair and/or adjustment: 1) Periodic leaking (freeze/thaw) of the ceiling condensation unit of the Walk in Freezer, 2) Observed frost buildup in the two Fryer Line Reach in Freezer units.
Correction: Repair/adjust the freezer units 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/adjust the freezer units, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Interior surfaces of the ice chutes of both soda dispensing machines in contact with non-potentially hazardous food items were observed soiled with accumulations of grime and debris.
Correction: Clean the surface of interior of the ice chutes 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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07/22/2015 | Routine | |
All violations noted on Complaint Inspection dated 12/30/2014 have been corrected. Follow-up conducted at 4:30am, at which time staff members were observed cleaning entire facility. Flooring was cleaned to coving. Pest Control company (Ecolab) was on-site on 12/30/2014. Thank you for your cooperation in this matter.
No violation noted during this evaluation. | 12/31/2014 | Follow-up | |
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the following equipment has accumulations of grime and debris: Generally, all the surfaces of equipment in the facility is in need of detailed cleaning.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The following physical structures noted in need of cleaning: 1) Open floor surfaces throughout facility noted in need of general cleaning, surfaces have grease/oil film. 2) Floor surfaces under/behind equipment throughout the facility noted in need of routine and detailed cleaning. Accumulations of debris noted which may add to harborage conditions for pests.
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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12/30/2014 | Complaint | |
Observed/Discussed with Person in Charge:
1) Cleaning frequency of non-food contact surfaces of equipment.
2) Tea brewing equipment/procedures.
3) Equipment thermometers.
4) Ware washing chlorine sanitizer @ 100ppm.
5) Very good Time as a Public Health Control procedures.
6) Cold/hot holding food temperature logs provided.
Abbreviations: WIC = Walk in Cooler, WIF = Walk in Freezer, RIC = Reach in Cooler, RIF = Reach in Freezer.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Observed employee at the breakfast prep station assembling ready-to-eat (RTE) breakfast burritos with bare hands.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in numerous Reach in Cooler, Reach in Cooler and Display units throughout the facility.
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: Observed the following equipment in need of repair and/or adjustment: 1) Periodic leaking (freeze/thaw) of the ceiling condensation unit in the Walk in Freezer unit, 2) Observed frost buildup in the two Reach in Freezer units located above the fryer units, 3) Built-in equipment thermometer unit of the Reach in Freezer unit above fryer units is broken.
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.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the following equipment has accumulations of grime and debris: stainless storage shelves in the rear dry storage area, exterior surfaces of Reach in Freezers, Reach in Coolers, grill/fryer units, and undercounter storage equipment.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Employee Accommodations, Designated Areas (corrected on site)
Observation: Observed employee personal items (sweatshirts) stored on not-in-use equipment in the main kitchen area.
Correction: Locate lockers or suitable areas for personal items.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The following physical structures in the noted in need of cleaning: 1) Floor wall juncture area along the perimeter of the rear dry storage area, 2) Underneath equipment in the main line area.
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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09/22/2014 | Routine | |
Discussed with Person in Charge:
1) Raw food menu items.
2) Ensure all cold/hot holding units are equipped with equipment thermometers.
3) Hair restraints.
4) Ice scoop storage.
5) Chlorine sanitizer buckets @ 100ppm.
6) Ware washing utilizes Kay (Ecolab) SolidSense sanitizer (Chlorine)
7) Additional temperature checks: 1) Hash browns - cooking - 180F.
Abbreviations: WIC = Walk in Cooler, RIC = Reach in Cooler
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit. Observed shell eggs stored above cooked (RTE) pancakes in the Front Line Reach in Cooler. Observed shell eggs stored beside (RTE) salad lettuce in the Walk in Cooler unit.
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
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01/21/2014 | Risk Factor Assessment | |
Abbreviations: RIC-Reach In Cooler, RIF-Reach In Freezer, PIC-Person In Charge, HH-Hot Holding, CH-Cold Holding, WIC-Walk In Cooler, WIF-Walk In Freezer, PP-Pizza Prep, SP-Sandwich Prep
- Pests - Controlling Pests*
Observation: Observed flies throughout facility.
Correction: Eliminate harborage conditions. Use methods to control & possibly eliminate pests, such as keeping drive thru windows closed as much as possible.
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07/31/2013 | Complaint | |
Abbreviations: RIC-Reach In Cooler, RIF-Reach In Freezer, PIC-Person In Charge, HH-Hot Holding, CH-Cold Holding, WIC-Walk In Cooler, WIF-Walk In Freezer, PP-Pizza Prep, SP-Sandwich Prep
Chlorine sanitizer concentration level in the wet wiping cloth bucket at the front serving area measured 100 ppm. Per PIC, new gaskets for the hanging freezer unit is on order.
Discussed with operator: 1. ensure maintenance tools are stored away from all equipment.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: FOOD 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. Clock system used to label the 4 hour discard by time was not marked with the accurate 4 hour period - clocks were set at 2:00pm, per PIC, they should have been set at 12:30pm.
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.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (corrected on site) (repeated violation)
Observation: The nonfood contact surface of the cardboard, lining the shelves under the self service drink stations, is not corrosion resistant, nonabsorbent, and/or smooth.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Temperature Measuring Devices (corrected on site)
Observation: There were no temperature measuring devices located in several refrigeration/freezer units throughout the facility.
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.
- Non-Food Contact Surfaces (corrected on site)
Observation: The nonfood contact surface of the following EQUIPMENT has accumulations of grime and debris. 1. storage shelving in the dry storage area
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Cups and utensils, in the dry storage area, were observed stored uncovered.
Correction: Store equipment and utensils covered or inverted to prevent contamination while in storage.
- Outer Openings - Protected (corrected on site)
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. The drive thru window was observed not completely closed between customers.
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 in Good Repair
Observation: Physical structure is not maintained in good repair. Observed several holes in the wall at the dry storage area.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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05/20/2013 | Routine | |
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