When EHS asked food safety question and employee health questions workers were very knowledgeable. Proper hair restraints and glove use was observed.
- Critical: Cooling* (corrected on site)
Observation: Ambient temperature or pre-chilled tomatoes, gauc sauce not being adequately cooled to prevent the growth of harmful bacteria. In discussion with PIC items are pulled from WIR removed from original containers and placed in another container. During prep time temperatures rise. So ensure plastic lids are not placed tightly on products to allow proper air flow to cool foods down to 41F or below before placing in prep unit.
Correction: Cool potentially hazardous foods prepared from pre-chilled ingredients or ingredients at ambient temperature to 41°F or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses. EHS discussed with worker and PIC. Items placed in WIR to cool with loose lids.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Grease drain drawer and grease drain of Star pro-max griddle, behind drawers of pizza melter, grease dripping from hood and inside cabinets..
Correction: Maintain nonfood-contact surfaces of equipment clean to prevent pest/rodents and pathogen growth.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash station at the drive through is being used as a dump station. EHS observed ice in bottom of sink. EHS educated worker on proper use of handwashing sink.
Correction: The handwash facility identified above is to be used for washing hands only
- Physical Facilities in Good Repair
Observation: Lighting is not maintained in good repair. EHS observed light bulbs not working in ceiling light in back area. Have light bulbs replaced.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Mops - Drying Mops
Observation: Mops not hung up properly to air dry. Mops observed hung with mop heads facing upward. Ensure mop heads are facing downward to prevent dripping down handle as it dry contaminating the workers hands.
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.
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12/18/2015 | Routine | |
NOTES:
- All employees are up-to-date with District Food Handler cards.
- Observed proper glove use and hair restraints.
- Reviewed Employee Health with manager.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Sliced lemons cold holding at improper temperatures at drive thru cold-holding fruit unit.
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the floor around the edges of the wall at the drive thru section 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.
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07/24/2015 | Routine | |
NOTES:
- Very good inspection.
- Kitchen very clean. Deep cleaning of fryer area being performed during inspection.
- Good hand washing observed.
- Discussed Employee Health and Allergen awareness with PIC.
- Reviewed Food Handler card list with PIC.
No violation noted during this evaluation. | 01/23/2015 | Routine | |
- Person in Charge
Observation: Food Handler's cards are not up-to-date for all current employees.
Correction: Ensure that all employees have current Food Handler's card as ordered by the City of Suffolk Ordinance Section 40-27.
- Critical: Hands and Arms Cleaning Procedure* (corrected on site)
Observation: Observed employee wipe prep area with quat sanitizing rag, then prepare meal for customer without taking gloves off and properly washing hands prior to meal preparation.
Correction: Ensure that staff are educated in proper handwashing procedures. After wiping area with sanitizing rag, discard gloves, wash and dry hands, then place new disposable gloves on prior to food preparation.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Observed employee drinks stored in reach-in freezer where they may contaminate food, clean equipment, utensils or other items needing protection.
Correction: Provide a designated area where employees may stored their drinks so as not to contaminate exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles, or other items needing protection.
- Utensils - In-Use - Between-Use Storage
Observation: Cutting knives observed stored over three compartment sink in-between wall and metal rack.
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.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the cold-holding units.
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.
- Critical: Equipment - Food Contact Surfaces and Utensils
Observation: Observed drink and ice dispensers in need of cleaning. Mold was visible on plastic dispensing items.
Correction: Clean and sanitize all food-contact surfaces on a regular basis to prevent build-up of mold and debris.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Container of bathroom cleaner observed stored at drive-thru area.
Correction: All chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.
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07/28/2014 | Routine | |
Employees require current Suffolk health cards. Obtain cards within 30 days of inspection.
Good date labeling observed, however, an inconsistent system appears to be in place. Date labeling procedure reviewed with PIC.
Thermocouple provided and properly demonstrated by kitchen staff.
All information reviewed with PIC.
No violation noted during this evaluation. | 11/15/2013 | Risk Factor | |
Employees require current Suffolk health cards. Days, times, cost, location reviewed with PIC. Ensure cards are obtained within 30 days of inspection.
Quats used as sanitizer. Test kit provided. 3x sink properly set up- 200ppm. Sanitizing buckets provided throughout kitchen area- 200ppm.
Time properly used as a public health control.
PIC knowledgeable of reportable illnesses.
Regular cooked/hot holding/cold holding temps monitored 2x daily per PIC. Documentation provided.
FIFO method properly applied.
HACCP concept reviewed with and understood by PIC.
Kitchen staff knowledgeable of safe food handling practices and procedures.
All information reviewed with PIC.
No violation noted during this evaluation. | 04/18/2013 | Risk Factor | |
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