Discussed the following with the Manager: 1) Proper Hand-washing Procedures 2) Discontinue the use of transporting any food products in personal vehicles 3) CFM certificate on file is not the one displayed, the one on display in the store is expired
- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
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: Reheating for Hot Holding*
Observation: The chili, observed at 121F, was not reheated to 165F within 2 hours to eliminate pathogenic bacteria. Steam well is labeled "ON 7:30; OFF 9:30 REHEAT
Correction: Rapidly reheat food for hot holding to 165°F or above within 2 hours.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the Fresh Vegetable Unit located in the front of the facility.
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 - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: soda dispensing unit nozzles
Correction: Clean and sanitize these surfaces for food contact.
- 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: inside of refrigeration units throughout the facility.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Dressing Areas and Lockers - Designation
Observation: Observed employee belongings on prep-tables throughout the facility.
Correction: Provide lockers or other suitable facilities for the orderly storage of employees clothing and other possessions
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Walls throughout facility 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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02/01/2016 | Routine | |
Permit displayed. Certified Food Manager present. Advised CFM to switch to CHD certificate. Establishment in compliance for permit. Permit will be assigned when invoice is settled.
- Hair Restraints - Effectiveness (corrected on site) (repeated violation)
Observation: Employees observed working in the food service area without proper hair restraints.
Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
- Plumbing System Maintained in Good Repair (corrected on site)
Observation: The floor drain under the soda fountain in the drive thru area was in poor repair. drain observed with heavy accumulation of debris.
Correction: Repair and maintain all plumbing components and fixtures.
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01/27/2015 | Routine | |
Permit must be posted in view of the public.
- Hair Restraints - Effectiveness
Observation: Multiple employees observed working in the food service area without proper hair restraints.
Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
- Equipment and Utensils - Multiuse, Characteristics
Observation: The food contact surface of the shelving by the order line is not durable, nonabsorbent, easily cleanable, resistant to pitting. Observed paper towels used to line shelf under coffee containers.
Correction: Remove paper towels to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
- Equipment - Good Repair and Proper Adjustment
Observation: Refrigerator on order line was observed in a state of disrepair and damaged, maintaining a temperature of 63 degrees.
Correction: Repair the refrigerator to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability or remove from the premises.
- Sewage - Other Liquid Wastes and Rainwater
Observation: Condensation buildup observed in Hoshizar freezer.
Correction: Repair the condensate drain line to prevent incidental contact with foods.
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05/05/2014 | Routine | |
| No violation noted during this evaluation. | 01/07/2014 | Risk Factor | |
HEALTH PERMIT RENEWED. POST MANAGER CERTIFICATIONS IN THE CUSTOMERS' VIEW.
- Equipment - Good Repair and Proper Adjustment
Observation: Condensation leak observed in the walk in freezer.
Correction: Repair the freezer unit to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Single-Service and Single-Use Articles, Use Limitation (corrected on site)
Observation: The bulk creamer container tube was observed extending more than 1 inch from the chilled dispensing head.
Correction: The bulk creamer container tube shall be cut on the diagonal to extend no more than 1 inch from the dispensing head to prevent contamination and to allow drainage of the tube.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (corrected on site)
Observation: Observed accumulations of food deposits or other soil on the following: fronts of the sandwich units, creamer dispenser.
Correction: Clean and sanitize these surfaces.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Containers of cleaners observed sitting on a number of counters, not properly located to prevent the contamination of food, equipment, utensils, linens or single service items.
Correction: Containers of cleaners must be located in an area that is not with or above food, equipment, utensils, linens or single service items.
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10/07/2013 | Routine | |
Violations discussed with management. Keep an eye on the walk in freezer hoses. Good job.
- Utensils - In-Use - Between-Use Storage
Observation: In-use utensils improperly stored between use.
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
Observation: Wiping cloths improperly stored between use, on to of counters throughout the kitchen.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Correction:
- Physical Facilities in Good Repair
Observation: Walk in freezer has some large icicles on the wall, caused by a potential leak.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Dressing Rooms - Using Dressing Rooms and Lockers
Observation: Employees are not using the dressing rooms, designated area or lockers provided.
Correction: Employees that regularly change their clothes in the establishment should use the dressing room or lockers provided.
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03/16/2012 | Routine | |
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