Discussed the above and the following with the person in charge:
- In addition to routine inspection conducted, the complaint received on 24-Nov-2015 was investigated.
Abbreviations: PIC – Person in Charge, RIC – Reach-in Cooler, WIC – Walk-in Cooler, RIF – Reach-in Freezer, WIF – Walk-in Freezer, IT- Internal Temperature, ST – Surface Temperature, ppm – parts per million
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Observed a food employee chewing gum while preparing food on the sandwich prep line. PIC instructed the employee to discard the gum.
Correction: Provide a designated area for employees to eat and drink to prevent contamination of exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles, or other items needing protection.
- Hair Restraints - Effectiveness
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
- Critical: Food Contact with Equipment and Utensils* (corrected on site)
Observation: Observed a food employee wearing gloves adjust his clothing and continue to conduct food preparation. PIC discussed proper handwashing and glove use with the employee,
Correction: Use only cleaned and sanitized utensils or equipment during food preparation.
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Observed several containers of food items stored on the drive-thru prep table uncovered. PIC placed a cover over each food item.
Correction: Store food where it is not exposed to splash or install an approved durable, and cleanable barrier between the splash source and the food to prevent contamination.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chlorine dishmachine.
Correction: Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: Observed the front handsink and the drive-thru handsink to no longer be sealed to adjoining equipment or walls.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Equipment and Utensils, Air-Drying Required
Observation: Several food containers stored over the prep sink across from the warewashing area 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.
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11/30/2015 | Routine | |
Observed excellent handwashing and glove use throughout facility. Facility is clean and well maintained. Good job! Thank you.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: Observed several ladels that were soiled to sight and touch. PIC removed items to be rewashed, rinsed and sanitized.
Correction: Clean and sanitize these surfaces for food contact.
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12/19/2014 | Routine | |
Drive thru addition opening inspection
Caulk prep tables where blenders & soda machine are located to the wall- corrected.
Ensure opening in FRP behind espresso machine is closed off.
Clean & sanitize all equipment prior to use.
Microwaves are not on 4" legs or easily movable for cleaning. Provide legs or ensure they are moved regularly and shelf underneath is kept clean.
Drive thru space may be utilized once approved by the Building Official.
No violation noted during this evaluation. | 06/30/2014 | Other | |
| No violation noted during this evaluation. | 01/13/2014 | Other | |
Abbreviations: PIC=person in charge
- Equipment and Utensils, Air-Drying Required
Observation: Plastic and stainless steel food containers 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.
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12/27/2013 | Routine | |
Discussed with the Person in Charge:
1. Observed excellent food handling and hand washing during inspection.
2. Recommend contacting a plumber to check the hand sink near the cash registers. The hot water does not always turn on when needed, and on two occasions, the water turned off automatically when EHS was washing her hands. This is not an automatic shut-off hand sink. Water does flow for over 15 seconds, so it is long enough for employees to properly wash.
3. Per discussion with person in charge, the sheet pans and other items in the baker's area are cleaned nightly.
4. Knives and other equipment is cleaned and sanitized at least once every four hours.
5. Wiping cloth bucket measured at 250 parts per million, and quaternary ammonium at the 3 compartment sink dispenser is measured at 400 parts per million.
- Warewashing - Manual Warewashing Equipment, Wash Solution Temperature (corrected on site)
Observation: The temperature of the in-use wash water solution was observed at less than 110°F. Wash water observed at 99'F. Rinse solution also observed at 92'F.
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.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the top of the dish machine, shelving in a few locations and the door gaskets of the reach in cooler in the baked goods area have 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.
- Outer Openings - Protected (repeated violation)
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. The rear door of the facility does not seal along the base.
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.
- Hand Drying Provision (repeated violation)
Observation: No disposable towels were provided at the hand washing lavatory near the cash registers.
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
Observation: Floor inside the walk in freezer noted in need of 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.
- Mops - Drying Mops (corrected on site)
Observation: Mops not hung up to air dry.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
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12/19/2012 | Routine | |
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