No critical violations. Permit issued.
- Equipment - Good Repair and Proper Adjustment
Observation: Grease from grills is spilling onto floor.
Correction: Side troughs to be working as designed. It is unacceptable for grease to be flowing onto floor.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Interior of reach in freezer is full of ice.
Correction: Maintain nonfood-contact surfaces of equipment clean. Defrost unit.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (repeated violation)
Observation: Single service items (sandwich papers in storeroom) observed unprotected from contamination.
Correction: Store single service items in its original protective packaging or provide a container with cover..
- Plumbing System Maintained in Good Repair
Observation: Leak from spray hose stem at 3-c sink. Leak around multi plex.
Correction: Repair.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Sour odor near floor drain by drive thru.
Correction: Clean.
- Pests - Controlling Pests* (repeated violation)
Observation: Drain flies seen by dust pan storage.
Correction: Have PCO advise.
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09/04/2015 | Routine | |
Vacuum breaker broken at mop sink. Repair.
- 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. Raw shell eggs over cooked eggs.
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.
- Critical: Time as a Public Health Control* (corrected on site) (repeated violation)
Observation: Times were not changed on time control panel.
Correction: Worker could not identify the correct time to place on panel so PIC had food discarded. Management to monitor this time control usage.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: Sanitizer for wiping cloths was found >500 ppm.
Correction: THis was changed.
|
04/21/2015 | Risk Factor | |
| No violation noted during this evaluation. | 11/07/2014 | Follow-up | |
Permit is issued but I expect the violations to be corrected by Friday Nov 7, 2014.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Liquid egg 57 F, liquid egg whites 51 F, burrito mix 47 F. Beverage Air unit holding these foods was 46 F.
Correction: All foods were relocated. Have serviced. A different procedure to ensure temperature is not abused during breakfast hours is needed. Management to figure this out.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (repeated violation)
Observation: Unprotected coffee filters and sandwich papers in storeroom. Salad bowls are unprotected. Cup dispenser in drive thru is missing caps.
Correction: Protect.
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: Leak under 3-c sink.
Correction: Repair.
- Physical Facilities in Good Repair (repeated violation)
Observation: Storeroom walls in poor repair. Hole in wall by ice machine/water heater.
Correction: Walls to be smooth and cleanable.
- Pests - Controlling Pests* (repeated violation)
Observation: Many drain flies seen by 3-c and in storage area.
Correction: Call pest control operator for advice.
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10/31/2014 | Follow-up | |
Note: Water on floor by carbonator. Possible leak. Ensure there is a convenient trash can by handsinks. Permit expires 10/31/14. Call for reinspection.
- Utensils - In-Use - Between-Use Storage
Observation: McRib tongs found in standing water.
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.
- Cloths - Wiping Cloths - Use Limitation
Observation: Dirty wiping cloths throughout kitchen including a dirty cloth inside a box of fudge topping in storeroom.
Correction: Store wiping cloths in sanitizer between uses.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Canadian bacon found at 55 F, sausage gravy 62 F, liquid egg whites 51.3 F inside lowboy.
Correction: Apparently these foods were not kept cold during the breakfast service period. PIC discarded.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: Sausage gravy, canadian bacon, burrito mix, corn and black bean mixture found without dates.
Correction: Once opened these foods are to have dates placed on product if kept more than 24 hours.
- Critical: Time as a Public Health Control*
Observation: Cheeses and tomato slices on line were not being time tracked as policy states. When employees were asked about the time they did not know the policy or how to use the time clock posted.
Correction: Employees to be properly trained by management to ensure time control policy is followed.
- Equipment - Good Repair and Proper Adjustment
Observation: Storeroom shelves are in poor repair(particle board has begun to deteriorate).
Correction: Shelves to be cleanable.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Ice chutes in customer area are dirty.
Correction: Clean and sanitize.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Unprotected coffee filters and sandwich papers in storeroom. Salad bowls are unprotected. Cup dispenser in drive thru is missing caps.
Correction: Protect.
- Critical: Backflow Prevention Device, When Required*
Observation: Observed the pre-wash spray hose extend below the flood rim level of the sink basin at the 3-vat sink.
Correction: Install an approved backflow prevention device or alter the length of the hose to provide the necessary separation between the water supply and the flood rim level of the sink basin. The minimum allowable separation distance must be at least 2x the diameter of the water supply inlet and at least 1 inch.
- Plumbing System Maintained in Good Repair
Observation: Leak under 3-c sink.
Correction: Repair.
- Physical Facilities in Good Repair
Observation: Storeroom walls in poor repair. Hole in wall by ice machine/water heater.
Correction: Walls to be smooth and cleanable.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Dirty pipes behind front service line. Open chase by wiping cloth buckets is full of debris.
Correction: Clean.
- Pests - Controlling Pests*
Observation: Many drain flies seen by 3-c and in storage area.
Correction: Call pest control operator for advice.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Bottles of cleaners found hanging over condiments by drive thru. Driveway Heat found stored on soda shelf.
Correction: Relocate cleaners.
|
10/21/2014 | Routine | |
Note: Some fruit or sewer flies noted. Heavy grease accumulation under grills.
Good handwashing observed.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Observed food in the line reach in refrigerator above 41F (yogurt 51F, cheese 50F).
Correction: Thermostat adjusted, product moved to walk in cooler. Maintain TCS food at <41F.
- Hand Drying Provision (corrected on site)
Observation: No paper towels at line hand sink.
Correction: Provide paper towels at all hand sinks.
|
04/22/2014 | Risk Factor | |
The following were corrected: 3045, 820, 1750, 3080. The walk-in cooler door has been repaired. Permit issued.
- Physical Facilities in Good Repair (repeated violation)
Observation: Worn floor grout at 3 part sink area.
Correction: Scheduled for repair.
|
10/04/2013 | Follow-up | |
Glove use/changing ok. Follow up needed to check walk-in. Call me.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Observed food in the walk-in above 41 degrees: ham 50 degrees, cheese 48 degrees, Frappe base 47 degrees (air temperature 50 degrees).
Correction: Repair or adjust unit to maintain at 41 degrees or less.
- Single-Service and Single-Use Articles, Use Limitation
Observation: Bulk creamer tubes improperly cut.
Correction: Cut at 45 degrees angle no more than one inch from bag base.
- Handwashing Signage/Handwashing Facilities (repeated violation)
Observation: No handwash sign at sink by grills.
Correction: Post signs at all handsinks.
- Lighting, Intensity
Observation: Inadequate light at prep line.
Correction: Be sure each overhead light fixture has all working bulbs installed.
- Physical Facilities in Good Repair
Observation: Worn floor grout at 3 part sink.
Correction: Repair.
|
08/27/2013 | Routine | |
No risk factor violations noted at the time of inspection. Note: cut creamer tubes at no more than one inch long at an angle. Good glove changing observed. QT 400 ppm.
No violation noted during this evaluation. | 02/26/2013 | Risk Factor | |
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