Discussed the following with the person in charge:
1) Cooling methods
2) Good hand washing procedures observed during the inspection
3) Temperature logs observed
Abbreviations: PIC- person in charge, WIC- walk in cooler, RIC- reach in cooler, RIF- reach in freezer, IT- internal temperature, ST- surface temperature, PPM- parts per million
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: The hand sink near the grill station and the 3-compartment sink are not sealed to the adjoining walls.
Correction: Seal the units to the adjoining walls since they are exposed to spillage or seepage.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surfaces of the following equipment have accumulations of grime and debris: 1) the interior of the prep reach-in cooler and prep reach-in freezer 2) the exterior of the fryer 3) the storage racks over the 3-compartment sink.
Correction: Clean the surfaces of the equipment at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
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03/30/2016 | Routine | |
Discussed with the person in charge:
1. Cooling methods
2. Observed good handwashing procedures by employees.
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
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Food stored in a location where it is subject to splash, dust or other contamination. Observed taco shells stored uncovered on the serving line. PIC covered the food items during the inspection.
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.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The handsink on the cook's line is no longer sealed to adjoining equipment or walls.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: vegetable dicer stored by the 3-compartment sink, grill tongs stored over the 3-compartment. All items were placed in the 3-compartment sink to be washed and sanitized.
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the following equipment has accumulations of grime and debris: 1. between fryer and grill station 2. interior of the dry storage cabinet by the fryer 3. storage racks over the 3-compartment sink 4. upsplash of the soda machine
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Equipment and Utensils, Air-Drying Required
Observation: Several food containers stored throughout the facility 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.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: The handwashing facility located in the warewashing area is blocked, preventing access by employees for easy handwashing. PIC removed the items in the handsink during the inspection.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the equipment preventing its use.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The floor under the grill on the prep line is 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.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: Quaternary ammonium sanitizer being applied to food contact surfaces does not meet the requirements. The sanitizer at the 3-compartment sink and in a sanitizing bucket measured greater than 500ppm. PIC diluted the concentration to 400ppm.
Correction: Utilize only quaternary ammonium sanitizer that meet the requirements when applying to food contact surfaces.
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04/06/2015 | Routine | |
Abbreviations: RIC-Reach In Cooler, RIF-Reach In Freezer, PIC-Person In Charge, HH-Hot Holding, CH-Cold Holding, WIC-Walk In Cooler, WIF-Walk In Freezer, PP-Pizza Prep, SP-Sandwich Prep
This risk based inspection was conducted in response to a complaint received on August 11, 2014. Discussed with operator: 1. ensure all food containers are completely dry before stacking these containers tightly together 2. ensure the ice machine, used to provide ice for cooling - ice is not utilized in foods, is kept in a clean condition. Quaternary ammonium sanitizer concentration level in the 3 compartment sink and the wet wiping cloth bucket at the serving line measured 300 ppm.
No violation noted during this evaluation. | 08/13/2014 | Risk Factor | |
Abbreviations: RIC-Reach In Cooler, RIF-Reach In Freezer, PIC-Person In Charge, HH-Hot Holding, CH-Cold Holding, WIC-Walk In Cooler, WIF-Walk In Freezer, PP-Pizza Prep, SP-Sandwich Prep
Food temperatures continued: Hot Holding Unit - Beef 143'F, WIC - Cooked Beef 34'F, Chicken 40'F.
Quaternary ammonium sanitizer concentration level in the wet wiping cloth bucket at the front serving counter and the 3 compartment sink measured 200 ppm.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site) (repeated violation)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: Several food containers on storage shelving.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Food storage containers, on dry storage racks and at the drainboard of 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.
- Handwashing Cleanser - Availability (corrected on site)
Observation: Soap was not provided at the hand washing lavatory across from the 3 compartment sink.
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
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12/13/2013 | Routine | |
Discussed the following items with the Person in Charge:
1. Facility has made several improvements since last year's inspection. Thank you!
2. Observed good hand washing procedures by employees.
3. Observed quaternary ammonium sanitizer solution measured at 200-300 parts per million in the three compartment sink.
4. Ensure beans in the walk in cooler are discarded if not used today. Beans were dated 12/7/2012/
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Dispensing utensils improperly stored between uses. Observed the ice scoop in the bulk ice machine and a set of tongs in cheese on the serving line with their handles in direct contact with the food.
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.
- Equipment - Good Repair and Proper Adjustment
Observation: Mechanically vented hood filters not in good repair or have gaps in between filters. Filters observed to be dented and misshaped and no longer completely cover the vent.
Correction: Repair or replace hood filters and/or eliminate gaps between filters.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Surfaces of the inside of the ice machine were observed soiled with accumulations of grime and debris.
Correction: Clean the surface of the interior 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 surface of the door handle to the storage cabinet next to the fryer on the front line and the interior of the fryer cabinet 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.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Several insert pans 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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12/13/2012 | Routine | |
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