Supplier - Mcclane
No violation noted during this evaluation. | 02/05/2016 | Routine | |
Food supplier is McLane, and all meats are recieved frozen precooked. Discussed employee health, reviewed corporate policy and recommended reviewing frequently with staff. Reviewed time as a public health policy and observed adequate labeling of items. EHS recommended adjusting reach in cooler temperature to assure items in unit are held at 41° or below. Manager is ServeSafe Certified but unable to show certificate at time of inspection.Observed overall clean facility.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Diced tomatoes (45/46) cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Tomatoes were in unit > 4 hours, PIC discarded.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: Quaternary Ammonium sanitizing solution used was not at an acceptable concentration. Observed in use sanitizer at <100ppm.
Correction: Adjust the sanitizing solution to 150-400 parts per million or otherwise identified by manufacturer's recommendations. PIC corrected to 300ppm.
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08/13/2015 | Risk Factor | |
Food supplier is McLane and all proteins come in precooked. Discussed Employee health and observed Taco Bell employee health policy. Discussed cleaning and sanitizing utensils & food contact surfaces. Discussed cooling & reheating of foods. Observed hair restraints and great handwashing & glove use.
- Temperature Measuring Devices (corrected on site) (repeated violation)
Observation: There was no temperature measuring device located in the two front line prep RIC.
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.
- Plumbing System Maintained in Good Repair
Observation: The handwashing sink in rear of facility in poor repair. The faucet of handsink is loose from sink & leaks when handle is turned off.
Correction: Repair and maintain all plumbing components and fixtures.
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01/20/2015 | Routine | |
EHS inspected newly installed walk in cooler (WIC) and walk in freezer (WIF). Observed new WIC properly cold holding
No violation noted during this evaluation. | 12/16/2014 | Other | |
Observed new walk in cooler and walk in freezer at proper temperatures
No violation noted during this evaluation. | 12/16/2014 | Follow-up | |
Follow up. Observed floors re-grouted and clean. Discussed allowing dishes/ metal pans to air dry before being stacked
- Temperature Measuring Devices (repeated violation)
Observation: Observed no temperature measuring device located in the two front reach in coolers under the prep lines.
Correction: Recommend providing 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 and Utensils, Air-Drying Required (repeated violation)
Observation: Observed metal storage pans stacked while wet after cleaning and chemical sanitization.
Correction: Recommend items 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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08/13/2014 | Follow-up | |
Follow up. Walk in freezer/ thermometer serviced 7/11/14 and observed functioning properly
- Temperature Measuring Devices (repeated violation)
Observation: Observed no temperature measuring device located in the two front reach in coolers under the prep lines.
Correction: Recommend providing 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 and Utensils, Air-Drying Required (repeated violation)
Observation: Observed metal storage pans stacked while wet after cleaning and chemical sanitization.
Correction: Recommend items 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.
- Floors, Walls, and Ceilings - Cleanability (repeated violation)
Observation: Observed parts of the floor along the prep lines and high traffic areas not smooth and easily cleanable. Observed little grout between tiles in these areas and food debris collecting in between tiles.
Correction: Recommend re-grouting floors in these high traffic areas. Repair or replace floor or floor covering to make it smooth and easily cleanable. PIC to submit time line to EHS for correction within 90 days.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Observed floors throughout the facility with food debris present and 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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07/23/2014 | Follow-up | |
Follow up to check walk in freezer. PIC stated apple pies and churros are being held at the Ashland store since they require being stored frozen solid for quality. All food observed in walk in freezer observed frozen solid and/or cold holding < 41 F. PIC stated technician will be on-site today to check the unit.
- Temperature Measuring Devices (repeated violation)
Observation: Observed no temperature measuring device located in the two front reach in coolers under the prep lines.
Correction: Recommend providing 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 (repeated violation)
Observation: Observed thermometer to walk in freezer in a state of disrepair and damaged. Observed WIF thermometer reading 52 F
Correction: food observed frozen solid. PIC stated the unit was recently repaired and believed the thermometer was inaccurate.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Observed metal storage pans stacked while wet after cleaning and chemical sanitization.
Correction: Recommend items 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.
- Floors, Walls, and Ceilings - Cleanability (repeated violation)
Observation: Observed parts of the floor along the prep lines and high traffic areas not smooth and easily cleanable. Observed little grout between tiles in these areas and food debris collecting in between tiles.
Correction: Recommend re-grouting floors in these high traffic areas. Repair or replace floor or floor covering to make it smooth and easily cleanable. PIC to submit time line to EHS for correction within 90 days.
- Handwashing Signage/Handwashing Facilities (repeated violation)
Observation: A sign or poster that notifies food employees to wash their hands not observed at all lavatories used by food employees. Observed no hand washing signage in the rest rooms.
Correction: Recommend providing a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Observed floors throughout the facility with food debris present and 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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07/11/2014 | Follow-up | |
Supplier is McLane. Proteins are received pre-cooked and frozen. Proteins are reheated, hot held on line for 4 hours, then discarded. Proteins at end of night are cooled in ice bath for carry over. Discussed cooling parameters. Breakfast now served starting at 7am. Sausage is received frozen, precooked and eggs are received liquid and frozen
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Observed pico cold holding at improper temperatures
Correction: observed at 47 F on the prep line. PIC stated this was recently removed from the walk in cooler but was not aware why or how long it had been cold holding above 41 F. Pico was not observed marked with any time control.
- Temperature Measuring Devices
Observation: Observed no temperature measuring device located in the two front reach in coolers under the prep lines.
Correction: Recommend providing 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 thermometer to walk in freezer in a state of disrepair and damaged. Observed WIF thermometer reading 52 F
Correction: food observed frozen solid. PIC stated the unit was recently repaired and believed the thermometer was inaccurate.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Observed metal storage pans stacked while wet after cleaning and chemical sanitization.
Correction: Recommend items 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.
- Floors, Walls, and Ceilings - Cleanability
Observation: Observed parts of the floor along the prep lines and high traffic areas not smooth and easily cleanable. Observed little grout between tiles in these areas and food debris collecting in between tiles.
Correction: Recommend re-grouting floors in these high traffic areas. Repair or replace floor or floor covering to make it smooth and easily cleanable.
- Handwashing Signage/Handwashing Facilities (repeated violation)
Observation: A sign or poster that notifies food employees to wash their hands not observed at all lavatories used by food employees. Observed no hand washing signage in the rest rooms.
Correction: Recommend providing a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Observed floors throughout the facility with food debris present and 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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06/30/2014 | Routine | |
McLane is the supplier. Proteins are received pre-cooked and all are frozen except the ground beef. Hot and cold food on prep line is temperature and time controlled
- Person in Charge (repeated violation)
Observation: Observed no means to verify that employees are trained on the employee health policy and informed of their responsibility to report to the PIC certain symptoms, diagnosed illnesses and exposures associated with foodborne illness. PIC stated on-line training is completed but content of policy/ training was not able to be reviewed by EHS.
Correction: Recommend maintaining a means to verify employee health training. EHS provided Form 1B.
- Non-Food Contact Surfaces
Observation: Observed the nonfood contact surface of the drive thru soda fountain drip tray and wire storage racks near the 3 basin sink in need of cleaning.
Correction: Recommend cleaning 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 dishes and 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.
- Handwashing Signage/Handwashing Facilities
Observation: Observed no sign or poster that notifies food employees to wash their hands at the hand sinks in the restrooms.
Correction: Recommend providing a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
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01/06/2014 | Routine | |
McLane is supplier. All proteins are received pre-cooked and frozen, except ground beef, which is received pre-cooked and refrigerated. Most items on prep unit (hot and cold) are on temperature and a 4 hour time control
No violation noted during this evaluation. | 08/23/2013 | Risk Factor | |
Discussed menu: all proteins are received pre-cooked, most received frozen. Chicken and beef are hot held for 4 hours and then discarded. Items cooled at night for carry over include proteins only
- Person in Charge
Observation: Observed no means to verify that employees are trained on the employee health policy and their responsibility to report to the person in charge (PIC) any symptoms, diagnosed illness or exposures associated with foodborne illness.
Correction: Recommend maintaining documentation to verify employee training on employee health. EHS provided and discussed Form 1B.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Observed wiping cloths improperly stored between use. Observed wiping cloths in sani bucket with a sanitizer concentration too low, 100 ppm quaternary ammonium.
Correction: Recommend ensuring wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Observed time-temperature controlled for safety (TCS) food cold holding at improper temperatures. Observed guacamole cold holding at 45 F and shredded cheese at 44 F.
Correction: Recommend relocating food to a refrigeration unit that is capable of maintaining food storage at 41°F or below and discarding any TCS food cold holding > 41 F for 4 or more hours. PIC marked food with a 3 hour discard time (on a 4 hour time control plan).
- Equipment - Good Repair and Proper Adjustment (corrected on site)
Observation: Observed a broken thermometer in the prep reach in cooler.
Correction: Repair or replace the thermometer so that ambient air temperature can be monitored by employees to ensure proper cold holding of food.
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01/04/2013 | Routine | |
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