- Critical: Hands - When to Wash* (corrected on site)
Observation: Observed a food employee don gloves to begin food prep without first washing her hands. Discussed proper handwashing with the person in charge.
Correction: 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.
- 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: several food containers on the storage rack across from the warewashing area. All items were placed in the sink for cleaning.
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the following has accumulations of grime and debris: 1. exterior of the quesdilla grills 2. drink station in the lobby 3. gaskets to the reach-in freezer 4. interior of the reach-in coolers and freezers
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 (repeated violation)
Observation: Several food containers on the storage rack across from the warewashing area 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 sink at the front counter is blocked, preventing access by employees for easy handwashing. PIC removed the trash can blocking the handsink.
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 (repeated violation)
Observation: The floor in the back walk-in cooler and walk-in freezer are 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 in the 3-compartment sink being applied to food contact surfaces does not meet the requirements. The sanitizer measured greater than 400ppm. PIC diluted the concentration to 200ppm. PIC stated the service company will be contacted for repair. Until repaired, the sanitizer concentration will be diluted to the approved range.
Correction: Utilize only sanitizing agent that meet the requirements when applying to food contact surfaces
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12/11/2015 | Routine | |
Discussed with the person in charge:
- Discussed glove change procedures
- Facility was observed clean and well maintained
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
- 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. Quaternary ammonium sanitizer in the 3-compartment sink measured at a concentration greater than 400ppm. The approved manufacturer's concentration range is 150ppm-400ppm. PIC adjusted the concentration to 400ppm. PIC stated service company will be contacted. Until the service company arrives, water will be added to the sanitizer pre-mix system to lower the concentration to the approved range.
Correction: Utilize only quaternary ammonium sanitizer that meet the requirements when applying to food contact surfaces
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06/15/2015 | Risk Factor | |
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: The handsink by hot box #2 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 and Utensils, Air-Drying Required (corrected on site)
Observation: Metal food containers on the storage rack by the back prep station 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.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The floors, walls, and ceilings, to include all walk-in coolers, walk-in freezer, reach-in coolers and reach-in freezer, are 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.
- Mops - Drying Mops (corrected on site)
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.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Containers of chemical are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Observed several containers of chemicals and cleaners stored over disposable gloves on a shelving rack by the back door. Person in charge will rearrange the storage rack to store chemicals below equipment.
Correction: Containers of chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.
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12/08/2014 | Routine | |
Abbreviations: WIC - walk in cooler
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The hand sinks in the kitchen 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 (corrected on site)
Observation: Surfaces of the filter basket on the ice tea brewing machine that was in contact with a non-potentially hazardous food item (tea) was observed soiled with accumulations of grime and debris. Basket was taken to the 3-compartment sink to be cleaned.
Correction: Clean the surface of filter basket 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 door and door handle on the warming cabinet has accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The front hand wash sink is being used for purposes other than washing hands. Observed a used pair of gloves stored in the sink. Person in charge removed gloves.
Correction: The handwash facility identified above is to be used for washing hands only
- Plumbing System Maintained in Good Repair
Observation: The rear hand sink in the kitchen is slow to drain.
Correction: Plumbing systems and components shall be maintained in good repair.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The following physical structures are noted in need of cleaning: 1-Wall behind the rear hand washing sink, 2-Floors under the shelving throughout the kitchen, 3-The floors under the frozen drink machine and hand sink at the drive-thru station.
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.
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12/26/2013 | Routine | |
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