Discussed with the person in charge:
1. light shields
2. leak under drink machine
3. thawing of products
Big 5 foodborne illness worksheet provided
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The prep sink is not sealed to adjourning 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 following equipment was observed in a state of disrepair and damaged: handle on the steam unit and the handle on the red cutter on line #2
Correction: Repair the equipment 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 equipment, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following utensils were observed soiled to sight and touch: inside of several stainless steel pans. Items were placed in the 3-compartment sink.
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces
Observation: The following nonfood contact surfaces have accumulations of grime and debris: stainless steel lids (corrected), top of the fryer, top of the floor mounted equipment, and the counter around the tea dispenser in the drive thru.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Kitchenware and Tableware (corrected on site) (repeated violation)
Observation: Single-service food trays are not handled, displayed, or dispensed so that the food- or lip-contact surfaces are protected from contamination
Correction: Handle, display, or dispense single-service and single-use articles so the food- or lip-contact surface are protected from contamination.
- Outer Openings - Protected
Observation: Observed that the drive thru window is not self closing. Outer opening of the food establishment is not protected against entry of insects and rodents.
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
- Physical Facilities in Good Repair
Observation: The following physical structures are not maintained in good repair: missing ceiling tile over the drink machine in the lobby, a large space in the ceiling tiles over line #2, and light out over 3-compartment and the mop sink.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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01/28/2016 | Routine | |
| No violation noted during this evaluation. | 02/03/2015 | Other | |
| No violation noted during this evaluation. | 01/29/2015 | Other | |
Discussed with the person in charge:
1. remodeling
2. release agent storage
3. sanitizer level
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
- Kitchenware and Tableware
Observation: Single-service food containers are not handled, displayed, or dispensed so that the food- or lip-contact surfaces are protected from contamination
Correction: Handle, display, or dispense single-service and single-use articles so the food- or lip-contact surface are protected from contamination.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The following physical structures are noted in need of cleaning: floors underneath the equipment and the air vent cover over the walk in freezer
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: Toxics - Storage of Toxic Containers*
Observation: Observed spray bottle of Release agent stored with the chemicals - not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Correction: Containers of hazardous products must be located in an area that is not above food, equipment, utensils, linens or single service items.
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01/27/2015 | Routine | |
Discussed with the person in charge:
1. temperature logs
2. new service line - submit specifications and plans to the Health Department for new service line - contact Stafford County Building and Zoning
3. demonstration of knowledge
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The nonfood contact surface of the duct tape used on the vent on the lobby side prep table is not corrosion resistant, nonabsorbent, and/or smooth.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the prep unit under the service line.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Equipment - Good Repair and Proper Adjustment
Observation: Observed the following equipment in a state of disrepair and damaged: quesadilla cutters, grates for the soda machine, and the cover missing on the ice machine in the drive thru
Correction: Repair the equipment 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 equipment, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Surfaces of the fruitesta 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 equipment 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 following nonfood contact surfaces have accumulations of grime and debris: Lobby side: outside of the steamer, storage shelf, gaskets on the hot boxes, and the space behind the ice chute in the drive thru.
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: Stainless steel pans and containers 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.
- Refuse - Maintaining Refuse Areas and Enclosures
Observation: Trash and litter were observed adjacent to the refuse container outside the facility.
Correction: The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
- Floors, Walls, and Ceilings - Cleanability
Observation: Floor or floor covering under the drive thru prep line and under the proposed new service line are not smooth and easily cleanable.
Correction: Repair or replace floor or floor covering to make it smooth and easily cleanable.
- Physical Facilities in Good Repair
Observation: The following physical facilities are not maintained in good repair: floor tiles under the proposed new service line and light out over 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: The walls in the drive thru area and caulking on the 3-compartment sink 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.
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01/13/2014 | Routine | |
Discussed with the District Training Manager: upon arrival at this facility, the store manager indicated that she had to leave to go to the bank - EHS explained that there has to be a person on staff at all times that could demonstrate food safety knowledge. EHS inquired about another employee going to the bank - manager insisted that she was the only one that could do it. Manager then left the establishment.
- Critical: Demonstration of Knowledge*
Observation: The person in charge failed to explain his or her responsibility in preventing the transmission of foodborne disease by an employee who has a disease or a medical condition that may cause foodborne disease.
Correction: Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
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05/17/2013 | Complaint | |
Observed water dripping from the air conditioning vents, ceiling tiles, and light fixtures. Water leak was affecting both prep lines, the drive thru window and movement from the front to the back of the facility.
Observed water dripping onto nachos, apple twist, cinnamon twist, guacamole, diced tomatoes, cilantro, corn salsa, Iceberg Lettuce, Romaine Lettuce and Sour cream
Observed water dripping onto clam shell oven, monitor, prep tables, and hot holding area
Person in charge voluntarily discarded food items
Discussed with Person in Charge:
1. Recommended voluntary closure of facility until water leak can be repaired. PIC voluntarily closed facility around 12:30pm and will reopen voluntarily when repairs and cleaning are completed..
2. Ensure equipment and areas affected by leak are cleaned and sanitized prior to re-opening
3. Ensure repair order is sent to Health department for water leak
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
No violation noted during this evaluation. | 05/16/2013 | Complaint | |
Discussed with the person in charge:
1. Quesadilla warmer
2. Cleaning of soda machine
3. Sanitizer solution
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The nonfood contact surface of the crates used for storage shelves and the tape used on the air vent covers are not corrosion resistant, nonabsorbent, and/or smooth.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Equipment - Good Repair and Proper Adjustment
Observation: Observed the inside of the hot box on the front line side and the tea bag holder that were in a state of disrepair and damaged.
Correction: Repair the equipment 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 equipment, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment - Good Repair and Proper Adjustment
Observation: Mechanically vented hood filters not in good repair or have gaps in between filters.
Correction: Repair or replace hood filters and/or eliminate gaps between filters.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Surfaces of the soda nozzles that are used contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
Correction: Clean the surface of equipment 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 following nonfood contact surfaces have accumulations of grime and debris: tea bag holder, bottom of the prep table in the drive thru area, outside of the quesadilla grills, and the cabinet under the fryer.
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: Stainless steel pans and containers 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, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Observed storage rack stored on the floor on the front line. Rack was removed.
Correction: Store equipment in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
- Floors, Walls, and Ceilings - Cleanability
Observation: Ceiling over the cook's line is not smooth and easily cleanable.
Correction: Ensure that foam at the end of the prep line is smooth. Repair or replace ceiling to make it smooth and easily cleanable.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The floor under the equipment in the drive thru area 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: The quaternary sanitizing solution measured at 500 ppm in the 3-compartment sink. Sink was remade.
Correction: Utilize only quaternary sanitizing solution that measures between 150-400 ppm when applying to food contact surfaces
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01/25/2013 | Routine | |
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