The operator provided digital metal probe thermometers, quat test strips and an Employee Health policy at this time.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket to the line sandwich maketable unit #2 was observed not secured/properly installed on the lower doors. The manager stated that replacement gaskets are pending receipt and installation.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
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11/16/2015 | Routine | |
Data logger placed in the prep line cooler where in the shredded cheese and sour cream are stored to ensure there is not a refrigeration issue.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Back up cheese sauce hot holding at improper temperatures.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Half & half, shredded cheese and packets of sour cream by the chili at the front counter cold holding at improper temperatures. Recommended storing these items in the bottom of the cooler.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Temperature Measuring Devices
Observation: Thermometers are needed in the prep line coolers and the meat 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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07/16/2015 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Shredded cheese and sour cream 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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03/13/2015 | Routine | |
Excellent food handling practices observed. Keep up the good work.
No violation noted during this evaluation. | 11/20/2014 | Routine | |
- Critical: Hands and Arms Cleaning Procedure* (corrected on site)
Observation: Improper handwashing procedures observed. (soap was not used)
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.
- Hands - Where to Wash (corrected on site)
Observation: A food employee was observed cleaning their hands in a sink used for utensil washing.
Correction: Instruct food employees to clean their hands in a handwashing lavatory. Food employees may not clean their hands in a sink used for food preparation or utensil washing.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands. (Employee not wearing gloves to handle cheese and lettuce that had fallen on the food preparation table, that was being thrown back into salad)
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- Critical: Food Contact with Equipment and Utensils* (corrected on site)
Observation: Employee handling ready-to-eat product was handling the same utensil used by grill employee. Grill employee had been cracking raw shell eggs and handling spatula.
Correction: Use only cleaned and sanitized utensils or equipment during food preparation.
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08/05/2014 | Routine | |
- Critical: Time as a Public Health Control* (corrected on site) (repeated violation)
Observation: Cheese slices and sliced tomatoes 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.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: Quaternary ammonium in wiping cloth buckets observed above 400 ppm
Correction: Utilize only quaternary ammonium that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces
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04/04/2014 | Routine | |
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Cheese sauce hot holding at improper temperatures. Ensure hot sauce is reheated to the proper temperature.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
- Critical: Time as a Public Health Control* (corrected on site) (repeated violation)
Observation: Cheese slices, foods in warming drawers, sliced tomato, and chicken 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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12/31/2013 | Routine | |
Thermometer on make table was reading 45 F. Monitor make table to ensure that cooler is working properly.
When rinsing tomatoes, do not place in original box to avoid contamination to clean tomatoes.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: No sanitizer observed in the wiping cloth buckets.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Time as a Public Health Control* (corrected on site) (repeated violation)
Observation: Cheese slices, sliced tomato, and raw hamburger patties 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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09/24/2013 | Routine | |
Operator working with pest control technician on fruit fly problem. A few flies also noted in the dining area. Mention to pest technician next visit.
- Critical: Hands and Arms Cleaning Procedure* (repeated violation)
Observation: Improper handwashing procedures observed. Hand washing procedures observed by cook handling raw hamburger, were only a total of about five seconds. Manager addressed issue with cook.
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.
- Critical: Hands - Preventing Contamination from Hands*
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands. (french fry and nugget station)
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- Refuse - Maintaining Refuse Areas and Enclosures
Observation: Trash and litter were observed adjacent to the refuse container outside the facility.
Correction: The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
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06/10/2013 | Routine | |
Ensure filter papers containing magnesol are stored with food.
Fryer baskets should be soaked regularly to remove encrusted grease.
- Critical: Hands and Arms Cleaning Procedure* (corrected on site)
Observation: Employee observed washing hands without using soap. Employee was coached by management and was observed washing hands frequently with soap.
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.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Pico & sliced tomato 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*
Observation: Foods in warming drawers for which time rather than temperature is being used as a control was not discarded by the expiration time as indicated on the package. Foods which were to be discarded at 1:30 pm were kept in the warming drawers and the times on the drawers were changed.
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.
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03/07/2013 | Routine | |
Facility has adequate metal stem thermometers, quaternary ammonium test kit, and employee health policy in place.
Discussed and provided operator with FDA form 1-B in English and Spanish. Have all employees review/sign this form and keep it on file for the inspector to see upon each visit.
Frosty mixture must be held at 41 F or below.
If time is not going to be used on items on the serving line they must be held at 41 F or below or 135 F or above.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Monterey jack cheese and 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.
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02/01/2012 | Routine | |
No violations noted.
Quaternary ammonium test kit on hand. Sanitizer at proper concentration.
Good focus on food safety.
No violation noted during this evaluation. | 02/01/2011 | Routine | |
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