- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing facility located by the 3-vat sink was blocked, preventing access by employees for easy handwashing.
Correction: A hand washing sink shall be maintained so that it is accessible at all times for employee use.
- Physical Facilities Good Repair
Observation: Observed that the tiles under 3-vat sink and container storage area is not maintained in good repair.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
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01/27/2016 | Routine | |
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: A food employee failed to wash his or her hands after sneezing while handling food-contact surfaces
Correction: ALL food employees shall wash their hands OFTEN especially after handling trash, using the restroom, handling raw meats, handling soiled equipment and utensils, BEFORE putting on clean gloves, etc. Proper handwashing frequencies will aid in the reduction of foodborne illness. Food employee washed hands and rewashed, rinsed, and sanitized food-contact surfaces
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: 1) raw chicken 45F in walkin cooler, 2) egg batter 45F in ice bath, 3) butter 51F in delfield 1dr preptop cooler
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. Walkin cooler air temperature went down and more ice was added to the ice bath and butter was placed back in walkin cooler to cool down
- Critical: Quaternary Ammonium Compound Sanitizer Solution Concentration per Use Directions (corrected on site)
Observation: When tested, the quaternary ammonium compound-based sanitizing solution was observed to be at a concentration less than what is required for effective sanitization of food-contact surfaces of equipment and utensils. Observed the sanitizing solution in the sanitizer bucket with a concentration of less than 150 ppm total quaternary ammonium compound.
Correction: The quaternary ammonium sanitizer used in this facility shall have a minimum concentration of at least 200 ppm OR a concentration between 150-400ppm based on the manufacturer's use directions and using the appropriate test kit. CFM reset bucket to 200ppm
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07/16/2015 | Risk Factor | |
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing facility located by the walkin cooler is blocked, preventing access by employees for easy handwashing.
Correction: A hand washing sink shall be maintained so that it is accessible at all times for employee use.
- Refuse / Cover Receptacles / Outdoors / Tight-Fitting Lids (corrected on site)
Observation: Outside refuse container was uncovered.
Correction: Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered with tight fitting lids or doors if kept outside the food establishment.
- Outer Openings, Protected / Screen Requirements
Observation: Openings to the exterior of the building are present along the side door by walkin cooler
Correction: Fill or close holes and other gaps along floors, walls, and ceilings to protect against the entry of insects and rodents.
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02/12/2015 | Routine | |
| No violation noted during this evaluation. | 12/01/2014 | Complaint | |
The purpose of today's visit was to conduct a risk factor assessment inspection.
No violation noted during this evaluation. | 08/05/2014 | Risk Factor | |
The purpose of today's visit was to conduct a complaint investigation. The Health Department received a complaint on May 19, 2014. The complainant visited the facility on May 15, 2014 around 1 pm. The complainant alleges that he/she received a case of food poisoning from the facility after eating an order of three piece Chicken Tenders with a biscuit and French fries. Complainant alleges he/she was sick the next day with symptoms of stomach pain, nausea, and diarrhea. Complainant did not see a doctor. EHS discussed complaint with manager on duty who was not aware of the complaint. Per manager on duty no other complaints have been received on or around the date of the above complaint. No violations observed. Complaint cannot be confirmed.
No violation noted during this evaluation. | 05/22/2014 | Complaint | |
The purpose of today's visit was to conduct a routine inspection. EHS noted that while facility keeps chicken and all side orders well above 135F, facility has short holding times that are tracked by marking or timers. EHS documented the standard, established use of time as a public health control. EHS provided manager with Spanish employee health handouts for future use and providing cooling log/signs in English and Spanish.
- Cooling Methods (corrected on site)
Observation: The following methods used for cooling were not adequate to facilitate proper cooling:---------observed three plastic containers of cooked rice at or above 100F covered and stacked together in Kolpak walkin cooler.
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans
- Critical: Sanitizers, 21 CFR Criteria for Food Contact (corrected on site)
Observation: The concentration of the quaternary ammonium sanitizer solution at the three comparment sink was measured to exceed 400 ppm. This concentration exceeds the approved limits for use with food-contact surfaces of equipment and utensils in a foodservice establishment. Sanitizer solution was in use by employee to wash, rinse and sanitize dishes.
Correction: Maintain the concentration of quaternary ammonium solution at 150- 400 ppm per instructions on sanitizer solution. Verify concentration using the appropriate test kit.
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02/07/2014 | Routine | |
- Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: A food handler was observed drinking from an uncovered beverage container while in the kitchen.
Correction: Food employees may drink only from a covered container using a straw.CORRECTED: DISCUSSED WITH CFM WHO INSTRUCTED THE EMPLOYEE .
- Utensils That are In-Use / Between-Use Storage (corrected on site)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows:OBSERVED SCOOP AND PIZZA SLICER IN A CONTAINER OF STANDING WATER NEAR 2DR UPRIGHT HOLD HOLD.
Correction: During pauses in food preparation or dispensing, food utensils shall be stored 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 (time/temperature control for safe food) 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, 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 (time/temperature control for safe food), or 6) in a container of water if the water is maintained at a temperature of at least 135°F and the container is cleaned frequently. CORRECTED
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site) (repeated violation)
Observation: The following food items were found hot holding at improper temperatures using a calibrated food temperature measuring device:OBSERVED BEANS AND RICE X 2 AT 127F AND 125F ON TOP OF THE PRICE CASTLE HOT HOLD AT FRONT SERVICE LINE.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above unless the permit holder is using "time as public health control" as specified under 3-501.19. CORRECTED: CFM DISCARDED THE FOOD ITEMS.
- Plumbing / Maintained in Good Repair
Observation: Plumbing connections at the faucet of the hand wash sink near the Duke warmer was found to be leaking.
Correction: A plumbing system shall be maintained in good repair.
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08/27/2013 | Routine | |
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