| No violation noted during this evaluation. | 03/11/2016 | Routine | |
| No violation noted during this evaluation. | 11/04/2015 | Risk Factor | |
- Equipment and Utensils - Multiuse, Characteristics (repeated violation)
Observation: The food contact surface of the Lemonade Container Lid is not easily cleanable.
Correction: Repair or replace the lids and any other broken or cracked container to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
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07/09/2015 | Routine | |
- Equipment and Utensils - Multiuse, Characteristics
Observation: The cover of the lemonade container in the walk-in cooler was cracked.
Correction: Replace the lemonade container lid to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
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03/02/2015 | Routine | |
- Critical: Cooling* (corrected on site)
Observation: Chili noted not being adequately cooled to prevent the growth of harmful bacteria.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. 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.
- Cooling Methods (corrected on site)
Observation: Food containers for cooling food are arranged so as not allow for maximum heat transfer.
Correction: Arrange the food containers in the refrigeration equipment to provide maximum heat transfer through the container walls. Loosely cover or uncover the food if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food.
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10/28/2014 | Routine | |
| No violation noted during this evaluation. | 06/27/2014 | Routine | |
- Refuse - Cleaning Receptacles
Observation: Grease containers in the outside area are soiled an have an accumulation of debris.
Correction: Refuse containers are to be cleaned at a frequency that prevents the build up of soil.
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02/21/2014 | Routine | |
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Dispensing utensils improperly stored between uses.
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.
- Cloths - Wiping Cloths - Use Limitation (corrected on site) (repeated violation)
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Handwashing Cleanser - Availability (corrected on site)
Observation: Soap was not provided at the hand washing lavatory in the drive through
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
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10/16/2013 | Routine | |
- Food Storage - Clean and Dry Location
Observation: Food stored on the floor or food stored less than 6" above the floor.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Hand Drying Provision (repeated violation)
Observation: No disposable towels were provided at the hand washing lavatory
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
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06/12/2013 | Routine | |
- Cloths - Wiping Cloths - Use Limitation (corrected on site) (repeated violation)
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
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02/12/2013 | Routine | |
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