Discussed with the person in charge:
1. Ensure the proper amount of powder is added when sifting/changing oil in the fryers
2. If the kitchen will be modified or remodeled in any way, please contact the health department prior to making any changes.
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, SP – sandwich prep unit
- Critical: Cooling* (corrected on site)
Observation: Two containers of cooked rice(48'F, 50'F, 46'F), prepared at closing the night before, stored in the walk-in cooler was noted not being adequately cooled to prevent the growth of harmful bacteria. PIC discarded the cooked rice.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
- Equipment and Utensils, Air-Drying Required (corrected on site)
Observation: Several stainless steel food containers on the storage rack by the 3-compartment sink 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.
- Equipment and Utensils, Air-Drying Required (corrected on site)
Observation: Stainless steel food containers were observed cloth-dried rather than air-dried after cleaning and chemical sanitization. The food employee was instructed to use a single-use paper towel, not a cloth, to dry equipment when needed.
Correction: Items must be allowed to drain and air-dry before being stacked or stored. Cloth-drying may transfer microorganisms to equipment or utensils.
- Physical Facilities in Good Repair
Observation: Observed the grouting between the floor tiles in the warewashing area and on the cook's line not maintained in good repair.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Mops - Drying Mops (repeated violation)
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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02/27/2015 | Routine | |
Discussed complaint with Person in Charge. Facility has been treating for pests. No live or dead pests noted in complaint observed during today's inspection. Other items noted in complaint not founded at this time.
No violation noted during this evaluation. | 10/24/2014 | Complaint | |
Discussed the following:
1. Food safety class information and employee health policy example to be left with the PIC.
2. Discussed alternative cooking practices, such as separating large and small pieces of chicken and cooking for different lengths of time, to ensure chicken is cooked thoroughly. Recommend more frequent temperatures of chicken be taken following cooking.
Overall, good food handling practices observed.
- Critical: Temperature, Cooking - Raw Animal Foods* (corrected on site) (repeated violation)
Observation: The chicken breast was not cooked to a sufficient temperature and time to eliminate pathogenic bacteria. Observed chicken breast cooked to 140'F. Chicken was placed back into fryer to cook for additional time.
Correction: Continue to cook the stuffed food to heat all parts to 165°F or above for 15 seconds.
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10/24/2014 | Risk Factor | |
Overall significant improvement is noted.
The lid to the breading flour bin is broken and has been replaced with a food grade plastic bag to keep the flour covered and protected.
Continue working on the remaining violations from the report dated February 25th, 2014. All other items noted on that report have been corrected or been maintained corrected.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The door gasket to the stand-up reach in cooler, and the small prep cooler towards the front of the facility were noted in need of repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The breading station cooler table is noted in need of repair. The leg is broken and the table is slanted. Water from the table is leaking in to a bucket below.
Correction: Repair or replace the breading station cooler table.
- Equipment - Non-Food Contact Surfaces and Utensils (repeated violation)
Observation: Surfaces of the ice machine were observed soiled with accumulations of grime and debris.
Correction: Clean the surface of the ice machine 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 surfaces throughout the facility are noted in need of cleaning. Areas such as the underside of the fryer cabinets, the bottom shelves of several coolers, door gaskets to coolers and handles on several pieces of equipment are noted in need of cleaning.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Floors, Walls, and Ceilings - Cleanability (repeated violation)
Observation: Floor or floor covering in the food preparation area is no longer smooth and easily cleanable. Observed several areas of the floor in need of regrouting.
Correction: Repair or replace floor or floor covering to make it smooth and easily cleanable.
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04/08/2014 | Follow-up | |
PIC stated pest control company is already scheduled to do a bomb-style treatment tonight. Continue working with pest control and cleaning and maintaining physical facilities to help eliminate the pest harborage conditions.
PIC was able to correctly answer food safety questions, but requested information on food manager certification classes. Handout left with the Person in Charge.
- Critical: Temperature, Cooking - Raw Animal Foods* (corrected on site) (repeated violation)
Observation: The chicken was not cooked to a sufficient temperature and time to eliminate pathogenic bacteria. Observed a chicken thigh cooked to an internal temperature of only 129'F. Chicken was placed back into the fryer to cook longer. Final temperature was measured at 184'F.
Correction: Continue to cook the stuffed food to heat all parts to 165°F or above for 15 seconds.
- Cooling Methods
Observation: Food containers for cooling food are arranged so as not allow for maximum heat transfer. Observed several containers of cajun rice in the reach in cooler with lids on.
Correction: Arrange the food containers in the refrigeration equipment to provide maximum heat transfer through the container walls. Loosely cover or uncover the food if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Chicken tenders (117'F), and green beans (133'F) hot holding at improper temperatures. Food items were discarded. PIC stated the items only hold for a maximum of two hours, however the intent is to hold the foods at temperatures over 135'F.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a quaternary ammonium 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 (repeated violation)
Observation: The mop sink, hand sink and three compartment sink are no longer completely sealed to the wall.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket to the stand-up reach in cooler, and the small prep cooler towards the front of the facility were noted in need of repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Equipment - Good Repair and Proper Adjustment
Observation: The breading station cooler table is noted in need of repair. The leg is broken and the table is slanted. Water from the table is leaking on to the floor.
Correction: Repair or replace the breading station cooler table.
- Equipment and Utensils - Good Repair and Calibration
Observation: The lid to the breading flour is observed with several cracks, preventing effective maintenance and easy cleaning.
Correction: Discard, replace or repair the lid to provide proper operation, accuracy, functioning, maintenance, and cleanability.
- Equipment - Non-Food Contact Surfaces and Utensils (repeated violation)
Observation: Surfaces of the ice machine were observed soiled with accumulations of grime and debris.
Correction: Clean the surface of the ice machine 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 surfaces throughout the facility are noted in need of cleaning. Areas such as the underside of the fryer cabinets, the bottom shelves of several coolers, door gaskets to coolers and handles on several pieces of equipment are noted in need of cleaning.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The food-contact surfaces of the soda nozzles are not being sanitized, per conversation with the person in charge. The nozzles are placed in hot water to soak over night, but do not go through a seperate rinse and sanitize step. PIC stated she will make sure the night shift sanitizes soda nozzles nightly.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Single service bowls stored with food contact side facing upward.
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser.
- Floors, Walls, and Ceilings - Cleanability
Observation: Floor or floor covering in the food preparation area is no longer smooth and easily cleanable. Observed several areas of the floor in need of regrouting.
Correction: Repair or replace floor or floor covering to make it smooth and easily cleanable.
- Physical Facilities in Good Repair (repeated violation)
Observation: Several areas of the facility are noted not in good repair. Observed the following: 1. Hole in the floor under the prep table. 2. The wall and coving tiles in the drive-thru area, 3. The coving tiles and door frame just outside the female restroom.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floors and walls throughout the facility are noted in need of a detailed 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
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.
- Pests - Controlling Pests* (repeated violation)
Observation: Harborage conditions exist. Several areas in need of cleaning, along with poor repair of physical facilities are contributing to harborage conditions. Observed several roaches within the facility.
Correction: Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
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02/25/2014 | Routine | |
Discussed details of the complaint with the person in charge. PIC was not aware of the complaint. Discussed ways to ensure facility is maintained properly cleaned to ensure pest activity is minimized. Pest control invoices observed.
- Physical Facilities in Good Repair
Observation: Observed several cracked and missing ceramic tiles in the drive thru area.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Physical facilities noted in need of detailed cleaning. Observed significant grease accumulation under fryers.
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.
- Pests - Controlling Pests*
Observation: Harborage conditions exist. Observed pest activity during the inspection. Areas within the facility in need of repair and cleaning were discussed tihe the person in charge.
Correction: Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
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09/09/2013 | Complaint | |
Discussed with the Persons in Charge:
1. Recovery times on the fryers. Recommend increased frequency of taking final cook temperatures. Adjust cooking times, and oil temperature as necessary. Cooking logs left with the Person in Charge for assistance. Several adequate chicken final cooking temperatures were also taken during today's inspection.
2. Person in Charge requested employee health information. Handouts were left with the person in charge.
3. Observed excellent hand washing and food handling during today's inspection.
- Critical: Temperature, Cooking - Raw Animal Foods* (corrected on site)
Observation: The chicken was not cooked to a sufficient temperature and time to eliminate pathogenic bacteria. Observed temperatures of 135'F, 147'F, and 156'F on various large pieces of fried chicken. These pieces were placed back in the fryer for additional cooking.
Correction: Continue to cook the stuffed food to heat all parts to 165°F or above for 15 seconds.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The hand sink and the three compartment sink are not sealed to adjoining equipment or walls.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Equipment - Non-Food Contact Surfaces and Utensils (repeated violation)
Observation: Surfaces of the interior of the ice machine was in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
Correction: Clean the surface of the ice machine 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
Observation: The nonfood contact surface of the bottoms of the reach in coolers and the door gaskets on the reach in coolers have an accumulation of grime and debris.
Correction: Clean the surfaces at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Floors, Walls, and Ceilings - Cleanability (repeated violation)
Observation: Wall or wall covering in the rear of the facility is not smooth and easily cleanable.
Correction: Repair or replace wall or wall covering to make it smooth and easily cleanable.
- Physical Facilities in Good Repair
Observation: There are several floor tiles missing in the walk in cooler, and there are sections of the floor in need of regrouting and is not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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02/21/2013 | Routine | |
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