The operator provided a digital metal probe thermometer, quat. test strips and an Employee Health policy during today's inspection.
- Physical Facilities in Good Repair
Observation: Stained ceiling tiles were observed in the dining area.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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10/20/2015 | Routine | |
Meat cooler is in need of a thermometer.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: In-use utensils improperly stored between use. Scoop and tongs for syrup and lemons was observed being stored in a container of sanitizer.
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.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Back up cheese sauce hot holding at improper temperatures. This item must be rapidly reheated prior to storage.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: Sliced tomato for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
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07/15/2015 | Routine | |
Call once cooler is serviced.
Provided and discussed FDA form 1-B with operator.
Clean and organized facility.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Half and half cold holding at improper temperatures. Ice accumulation noted on the fans in the front under counter reach-in. All foods were removed from this cooler. Do not place foods in this cooler until refrigeration is working properly.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
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03/11/2015 | Routine | |
Globe needed for the light above the hamburger grill.
When pulling items from the freezer do not place in the hand sink, preventing its use.
- Temperature Measuring Devices (repeated violation)
Observation: Thermometers are needed in the make table cooler by the front counter and the meat well cooler.
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.
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11/12/2014 | Routine | |
Chocolate frosty machine is now working properly.
No violation noted during this evaluation. | 07/31/2014 | Follow-up | |
Will return on/about July 31, 2014 to check on frosty machine.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Chocolate frosty cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
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07/21/2014 | Routine | |
- Critical: Hands - When to Wash* (corrected on site)
Observation: Observed cook handle raw hamburger and fry baskets, which are handled by employees who handle ready-to-eat foods, without washing his hands in between.
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.
- Temperature Measuring Devices (repeated violation)
Observation: Thermometers are needed in several refrigerators. Thermometers should be placed in the warmest part of the unit.
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.
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04/02/2014 | Routine | |
- Temperature Measuring Devices (corrected on site)
Observation: There were no temperature measuring devices located in the hamburger cooler and salad cooler. Ensure thermometers are placed in the front, to give the most accurate reading.
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.
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12/13/2013 | Routine | |
All other violations have been corrected.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Underneath the flat top grill is in need of being cleaned.
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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09/13/2013 | Follow-up | |
Will return Friday 09/13/2013 to check on the frosty machine.
Recommended cooling all tomatoes in stainless pans on ice.
- Critical: Cooling* (corrected on site) (repeated violation)
Observation: Ambient temperature or pre-chilled diced tomato not being adequately cooled to prevent the growth of harmful bacteria.
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.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Chocolate frosty mixture observed cold between 38-47 F. Technician arrived during todays inspection.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Time as a Public Health Control* (corrected on site) (repeated violation)
Observation: Sliced tomato for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Underneath the grill 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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09/09/2013 | Follow-up | |
Follow-up to occur on/about 09/09/2013.
- Critical: Cooling* (corrected on site) (repeated violation)
Observation: Ambient temperature or pre-chilled diced tomatoes not being adequately cooled to prevent the growth of harmful bacteria.
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.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Chocolate frosty mixture cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: Grilled chicken where hold time had expired was going to be served to a customer. Chicken was discarded.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Underneath flat top grill 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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08/29/2013 | Routine | |
Sliced tomatoes are now being placed on ice after being made. Recommended placing tomatoes on ice during prep to cool them faster.
Pico on the line is now being place on salads in the cooler, it will no longer be kept on the line.
- Critical: Cooling* (corrected on site) (repeated violation)
Observation: Ambient temperature or pre-chilled tomato ends and diced tomatoes not being adequately cooled to prevent the growth of harmful bacteria. Foods were voluntarily discarded.
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.
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05/31/2013 | Follow-up | |
Will return later this week to check on food temperatures.
- Critical: Cooling* (repeated violation)
Observation: Ambient temperature or pre-chilled sliced tomato, pico, and diced tomato not being adequately cooled to prevent the growth of harmful bacteria.
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.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Pico cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
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05/28/2013 | Follow-up | |
Will return for follow-up on/about 05/28/2013 to check cooling procedures for tomatoes.
- Critical: Cooling* (repeated violation)
Observation: Ambient temperature or pre-chilled sliced tomato, pico, and diced tomato not being adequately cooled to prevent the growth of harmful bacteria.
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.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Pico cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Time as a Public Health Control* (corrected on site) (repeated violation)
Observation: Warming drawers and nuggets for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
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05/14/2013 | Routine | |
Facility has adequate metal stem thermometer, quaternary ammonium test kit, and employee health policy in place.
Back of fryers should be cleaned in the near future.
Frequent hand washing observed.
No violation noted during this evaluation. | 01/22/2013 | Routine | |
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