Adequate thermometer, sanitizer, and test kit. Locating copies of the facility's corporate employee health policy to send to the inspector.
Notes:
1. Reseal/recaulk the handsink (by the tea station) to the wall.
2. Purchase and install and air curtain on the WIC to help stabilize temperatures (especially near the door).
3. Consider lowering the thermostat of the WIC a few degrees to ensure all product is maintained under 41 F.
4. Please locate and send copies of the corporate employee health policy.
No critical violations observed today!
- Equipment and Utensils, Air-Drying Required
Observation: Some wetstacking evident with containers holding lids are draining/dripping on containers stored below. Consider rearranging dishes for drying. Also routine clean pans holding/storing utensils (to prevent build-ups).
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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12/18/2015 | Routine | |
- Pests - Controlling Pests*
Observation: Harborage conditions of fruit flies exist at the end of dry storage area were the soda syrups are
store. There is evidence of water on the floor, need to keep area dry and pest control company should be contact before their next schedule visit.
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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07/29/2015 | Routine | |
NOTES:
* Violation corrected at the time of inspection.
- Critical: Backflow Prevention, Air Gap* (corrected on site) (repeated violation)
Observation: An air gap between the water supply outlet and the flood rim level mop sink basin is not observed. If this direct connection exists between the drinking water system and a source of contaminated water during times of negative pressure, contaminated water may be drawn into and foul the entire system.
Correction: CORRECTED. Provide an air gap with a diameter that is at least twice the diameter of the water supply inlet and not less that 1 inch for proper backflow prevention by the air gap.
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01/23/2015 | Routine | |
NOTES:
* All violations corrected at the time of inspection.
* Monitor cooling procedures and methods to prevent potential spore-forming bacterial growth.
* Form 1-B given to PIC.
* Cooling information given to PIC.
- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after handling raw foods which may have contaminated his/her hands.
Correction: HANDS PROPERLY WASHED. Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Gloves - Use Limitation (corrected on site)
Observation: Employee observed wearing single use gloves while preping raw chicken then followed by clearing out fry window and opening and closing cold-holding equipment.
Correction: GLOVES DISCARDED, HANDS PROPERLY WASHED, EQUIPMENT & UTENSILS CLEANED & SANITIZED. Discard gloves when changing tasks and wash hands when changing from raw food to ready-to-eat (RTE) food preparation to prevent cross contamination. Single-use gloves shall be used for only one task such as working with RTE food or with raw animal food and used for no other purpose.
- Critical: Reheating for Hot Holding* (corrected on site)
Observation: The Green Beans reheated in the microwave were not reheated to a sufficient temperature and time to eliminate pathogenic bacteria.
Correction: REHEATED. Rapidly reheat green beans inside microwave, then stir, cover, and allow to stand covered prior to placing into hot-holding. The green beans shall be reheated to 165 degrees within 2 hours.
- Critical: Cooling* (corrected on site)
Observation: White Rice (50 degrees, 5.5 hours) noted not being adequately cooled to prevent the growth of harmful bacteria.
Correction: DISCARDED. 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.
- Cooling Methods (corrected on site) (repeated violation)
Observation: The methods used for cooling were not adequate: large portions in plastic containers.
Correction: DISCARDED & DISCUSSION. Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
- Non-Food Contact Surfaces (corrected on site)
Observation: The nonfood contact surface of the Walk-in Cooler(WIC) handle, and 1DR Reach-in Freezer handles have accumulations of grime and debris.
Correction: WASHED, RINSED, & SANITIZED. Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Critical: Backflow Prevention, Air Gap* (corrected on site)
Observation: An air gap between the water supply outlet and the flood rim level mop sink hose is not observed. If this direct connection exists between the drinking water system and a source of contaminated water during times of negative pressure, contaminated water may be drawn into and foul the entire system.
Correction: DISCONNECTED. Provide an air gap with a diameter that is at least twice the diameter of the water supply inlet and not less that 1 inch for proper backflow prevention by the air gap.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: The handwashing sink in the dish area is blocked by sheet pans in the basin, preventing access by employees for easy handwashing.
Correction: HAND-SINK CLEARED. Ensure all hand-washing sinks are accessible for hand-washing at all times.
- Hand Drying Provision (corrected on site) (repeated violation)
Observation: No disposable towels were provided at the dish area hand-sink.
Correction: FURNISHED. All hand-washing sinks shall be furnished with paper towels for hand-drying to prevent potential cross-contamination.
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09/09/2014 | Routine | |
Notes:
The fly controlling device have been ordered, suggested to keep soda syrup area clean and sugar-free.
Rice containers were placed on ice and cooled rapidly, temperature dropped 20 F in 1/2 hour.
- Cooling Methods (corrected on site) (repeated violation)
Observation: Food containers for cooling food are arranged so as not allow for maximum heat transfer.
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.
- Pests - Controlling Pests*
Observation: Flies observed near back door and near soda syrup shelf.
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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06/09/2014 | Routine | |
Non-critical violations must be corrected within 30 days.
Notes:
Hand washing signs for the kitchen hand washing sinks have been ordered.
Discussed proper cooling methods and time with employees.
- Cooling Methods
Observation: Food containers for cooling food are arranged so as not allow for maximum heat transfer.
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.
- Hand Drying Provision
Observation: No disposable towels were provided at the hand washing lavatory near walk-in cooler.
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
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02/26/2014 | Routine | |
Notes:
Ensure proper sanitizing concentration in the 3 VAT sink and wiping cloth buckets.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
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11/21/2013 | Routine | |
Non-critical violations must be corrected within 30 days.
Notes:
No PHFs stored inside small sandwich refrigerator.
- Equipment - Good Repair and Proper Adjustment
Observation: Door to the small sandwich unit was observed in a state of disrepair and damaged.
Correction: Repair the sandwich unit door 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 door, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The door gasket to the low reach-in cooler near drive thru window is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: knives on the wall near thermolizer.
Correction: Clean and sanitize these surfaces for food contact.
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08/20/2013 | Routine | |
Non-critical violations must be corrected within 30 days.
Sanitizing solution tested at 200 ppm.
Reviewed proper cooling methods with PIC.
- Cooling Methods (corrected on site) (repeated violation)
Observation: Food containers for cooling food are arranged so as not allow for maximum heat transfer.
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.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket to the low reach-in cooler near drive-through window is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Lighting, Intensity
Observation: Less than 20 foot candles of light was noted in the rear reach-in cooler.
Correction: Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms
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05/23/2013 | Routine | |
Discussed proper cooling procedure with person in charge.
Excellent hand washing observed among employees.
- Cooling Methods
Observation: The methods used for cooling were not adequate.
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
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02/14/2013 | Routine | |
Additional Food Temperatures( Degrees F):
COLD HOLDING:
Chicken, 1/8 cut Raw - 38, 40, 43, 39, 41, 39,39,39, 41, 38, 40, Milk - 42
COOLING:
Cajun Rice - 70 degrees F. after 2 hours cooling.
COOKING TEMP:
. Chicken Legs & Thighs - 188, 176
No violations noted at time of inspection today.
Adequate food testing thermometers, Quaternary sanitizer test kit and 3-vat sink set-up on hand. Quaternary sanitizer solution concentration tested within the manufacture's acceptable range.
Facility is very clean, well organized and has a solid Food Safety Program in place.
No violation noted during this evaluation. | 01/26/2011 | Routine | |
No violations noted at time of inspection.
A good food safety program is in place and it is being utilized.
No violation noted during this evaluation. | 10/26/2010 | Routine | |
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