- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: The handwashing sink located in the front of the kitchen is not sealed to adjoining equipment or walls.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surfaces of the following equipment has accumulations of grime and food debris: milkshake mixer located near the drive thru window.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: The sink basin at the handwashing sink located at the front of the kitchen is slow to drain.
Correction: Plumbing systems and components shall be maintained in good repair.
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11/02/2015 | Follow-up | |
Discussed the following with the person in charge (PIC):
1. Observed the employee health policy posted in the kitchen. It is also included in the employee orientation package and employees sign a copy of the policy.
2. The fire extinguishers and fire suppression system were inspected in September 2015.
3. Food source is U.S. Foodservice.
Observed the overall facility clean and well maintained.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: The following foods cold holding at improper temperatures:
1. Soft serve machine: ice cream mix-43°F,
2. Milkshake machine: ice cream mix-46°F.
The person in charge (PIC) will cotnact the maintenance technician today to service the units.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The handwashing sink located in the front of the kitchen is 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 - Good Repair and Proper Adjustment
Observation: The milkshake machine and soft serve machine were observed in a state of disrepair. Observed the soft serve machine at a temperture of 41°F and the ice cream mix at 43°F and the milkshake machine at a temperture of 42°F and the ice cream mix at 46°F.
Correction: Repair machines to restore a state of condition that allows for proper operation, accuracy, functioning (maintains food at or below 41°F), maintenance, and cleanability.
- Non-Food Contact Surfaces
Observation: The nonfood contact surfaces of the following equipment has accumulations of grime and food debris:
1. Milkshake mixer located near the drive thru window,
2. Interior of the McCall reach-in freezer
Correction:
3. Interior of the McCall reach-in cooler.
- Plumbing System Maintained in Good Repair
Observation: The sink basin at the handwashing sink located at the front of the kitchen is slow to drain.
Correction: Plumbing systems and components shall be maintained in good repair.
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10/26/2015 | Routine | |
Suppliers are US Foods and Flower's Bakery. Ground beef, sausage, steak and breaded chicken are received raw, frozen and cooked directly from frozen. Grilled chicken is received frozen, pre-cooked and thawed in refrigeration. Liquid pasteurized eggs used for breakfast items. Chili and hot dogs are hot held and discarded
- Non-Food Contact Surfaces
Observation: Observed the following nonfood contact surfaces with accumulations of grime and debris and in need of cleaning: back splash behind the grill, the side/ exterior surfaces of the reach in cooler by the fryer, and the bottom inside surface of the prep unit.
Correction: Recommend cleaning. 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: Observed metal pans stacked while wet after cleaning and chemical sanitization.
Correction: Recommend allowing items to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Observed the floor around the ice machine and walls in the mop sink area in need of cleaning.
Correction: Recommend cleaning. 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.
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12/29/2014 | Routine | |
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