Abbreviations: PIC=person in charge
- Handwashing Lavatory, Water Temperature, and Flow (corrected on site)
Observation: Water from the handwashing sinks including the ones in the restrooms were measured at a temperature less than 100°F. Measured at 73'F and 77'F. PIC will call in repair person. Hot water at prep sink and 3 compartment sink was at 106'F.
Correction: Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens.
- Outer Openings - Protected
Observation: The window at the drive thru is not self closing.
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.
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01/11/2016 | Routine | |
Abbreviations: PIC=person in charge
- Equipment and Utensils, Air-Drying Required (corrected on site) (repeated violation)
Observation: Observed several stainless steel food containers that were 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.
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01/13/2015 | Routine | |
Abbreviations: ST- surface temperature, IT - internal temperature, RIC - reach-in cooler, RIF - reach-in freezer, PIC - person in charge, PPM - parts per million
Quaternary Ammonium sanitizer measured 200ppm in the sanitizing bucket.
Facility is very clean and well maintained. Thank you!
- Critical: Hands and Arms Cleaning Procedure* (corrected on site)
Observation: Improper handwashing procedures observed. Observed employee enter the kitchen and wash his hands with cold water. PIC instructed employee to use warm water for handwashing.
Correction: Ensure all food employees clean their hands and exposed portions of their arms with a cleaning compound in a lavatory by vigorously rubbing together the surfaces of their lathered hands and warms for at least 20 seconds and thoroughly rinsing with clean water.
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07/30/2014 | Risk Factor | |
Abbreviations: WIC=walk in cooler
- Equipment - Good Repair and Proper Adjustment
Observation: Observed backsplash of 3 compartment sink is not sealed to the wall, caulking appears to have mold and there is a hole in the back splash that prevents necessary maintenance and easy cleaning.
Correction: Repair the backsplash 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 backsplash, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Observed both plastic and stainless steel food containers that were 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.
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01/28/2014 | Routine | |
Abbreviation: PIC=person in charge
No violation noted during this evaluation. | 08/19/2013 | Risk Factor | |
Abbreviations: WIC - walk in cooler
- Critical: Employee Health* (corrected on site)
Observation: The Person In Charge was unable to explain or produce in writing a complete employee health policy. A sample policy was provided.
Correction: Have the license holder require employees or applicants report to the person in charge any information about their health and activities if they are diagnosed with or had a past illness from Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
- Critical: Hands - When to Wash* (corrected on site)
Observation: Observed employee handle raw hamburger, then proceed to touch serving utensils and other equipment such as tongs, drawer handles containing ready-to-eat foods, wrapped baked potatoes, and other items without washing hands. Advised PIC to instruct employee to wash hands after handling raw meat.
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: Food Contact with Equipment and Utensils* (corrected on site)
Observation: Employee using same spatula for handling raw hamburger and cooked hamburger, even though 2 separate spatulas are provided. PIC and other employee instructed employee to use separate spatulas.
Correction: Use only cleaned and sanitized utensils or equipment during food preparation.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the Sandwich Station Reach In .
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 and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The food-contact surfaces of the equipment being cleaned in the 3-compartment sink were not being sanitized due to no indication of sanitizer in the 3rd compartment. The PIC changed the sanitizer bag and it was dispensing at 200 ppm quat.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
- Equipment and Utensils, Air-Drying Required (corrected on site)
Observation: Plastic containers were found stacked above 3-compartment sink 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.
- Critical: Backflow Prevention, Air Gap*
Observation: An air gap between the water hand sprayer and the flood rim level of the 3-compartment sink is not observed. If this direct connection exists between the drinking water system and a source of contaminated water during times of negative pressure, contaminated water may be drawn into and foul the entire system.
Correction: Provide an air gap with a diameter that is at least twice the diameter of the water supply inlet and not less that 1 inch for proper backflow prevention by the air gap.
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02/08/2013 | Routine | |
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