- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (corrected on site)
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: (1) black mold observed on the gaskets around the door to the prep table reach in and (2) sticky syrup and splatter observed on the inside of the drink machines in the lobby.
Correction: Maintain nonfood-contact surfaces of equipment clean.
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12/30/2015 | Routine | |
Remember to send all your employee's in to obtain their food handlers cards. Great job of keeping your food contact surfaces clean
- Person in Charge
Observation: Employees are not properly trained in food safety as it relates to their assigned duties. EHS observed several employee's that do not have their food handlers cards.
Correction: Train all employees in food safety as it relates to their assigned duties.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit. EHS observed rae hamburger stored over salad dressing inside the walk-in refrigerator.
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Utensils - In-Use - Between-Use Storage
Observation: In-use utensils improperly stored between use. EHS observed tongs stored on drawer handles.
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.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the drive thru reach-ins. EHS observed thermometers missing in two reach-ins located in the drive thru area.
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.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions. EHS asked PIC if they had test strips for their sanitizer solution, she could not find them.
Correction: Obtain a @SANITIZING AGENT@ test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment and Utensils - Good Repair and Calibration
Observation: A spatuls handle was observed in a state of repair and condition preventing effective maintenance and easy cleaning. EHS observed a spatula handle that was melted, not easily cleanable.
Correction: Discard, replace or repair the Spatula to provide proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter.
- 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: Walk-in freezer and drive thru reach-in freezer. EHS observed ice build up inside walk-in freezer. Also, the reach-in freezer at on cook's line has debris build up.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Single service items observed unprotected from contamination. EHS observed French fry containers not inverted at fry station. French fry containers stored in a manner that presents the eating surface to the employee.
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser.
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08/12/2015 | Routine | |
NOTES:
- Inspection performed during lunch hour.
- Discussed sticker system with operator to ensure that all PHF's that are in the temperature danger zone are not held there for longer than fours.
- Ensure staff are properly trained on more frequent hand washing and when to wash.
- All staff are current on District Food Handler cards.
- Critical: Hands - When to Wash* (corrected on site) (repeated violation)
Observation: Very little hand washing observed by staff. Observed touching of face during food service operations without immediate hand washing afterwards.
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: Time as a Public Health Control* (corrected on site) (repeated violation)
Observation: Sliced tomatoes, sliced yellow cheese, shredded yellow cheese, blue cheese crumbles and lettuce 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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04/13/2015 | Risk Factor | |
EHS Mallet phoned and spoke with manager regarding today's complaint and she stated that there has not been any illness complaints or requests to leave for the day due to illness for today. Spoke with manager one hour after receiving complaint. Discussed with and reminded manager about Employee Health policy, which the facility had in place at last inspection. Manager acknowledged proper reporting procedures and dismissal of ill employees upon inspection and/or request.
No violation noted during this evaluation. | 02/11/2015 | Complaint | |
NOTES:
- Facility is very clean and organized.
- Outside area observed well-kept.
- Ensure that air fans at drive thru windows are repaired soon to decrease the entrance of flies.
- Good date-labeling observed.
- Employee health and allergen awareness discussed with PIC.
- All managers are Certified Food Managers.
- Critical: Time as a Public Health Control* (corrected on site) (repeated violation)
Observation: Observed sliced tomatoes and iceberg lettuce 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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01/12/2015 | Risk Factor | |
NOTES:
- Discussed in detail with food staff the preparation of chili from cooking to cooling to reheating. Temperature log taken during this process. Employee knowledgeable on proper cooling procedure.
- Review proper hand hygiene with staff ASAP.
- Discussed Employee Health with manager.
- 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: Time as a Public Health Control* (corrected on site)
Observation: 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.
- Equipment - Good Repair and Proper Adjustment
Observation: The prep unit near the fryers was observed in a state of disrepair and damaged. Observed water leaking into prep unit lower half and onto floor.
Correction: Repair the prep unit 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 prep unit, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter. DO NOT STORE FOOD IN LOWER HALF DURING DAMAGED STATE.
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10/08/2014 | Routine | |
No violations at time of inspection. Discussed with manager the continuation of cleaning along baseboards and also making sure all scoops have handles up in ice bins
No violation noted during this evaluation. | 04/23/2014 | Risk Factor | |
- Pests - Controlling Pests*
Observation: Harborage conditions exist. flies present
Correction: Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
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11/19/2013 | Routine | |
During inspection it was noted that two lowboy refrigeration units had seals that are in disrepair and did not allow doors on units to shut properly. The units were holding correct temperature but should be fixed. It was also noted that the mop sink should be grouted to allow water to drain more efficiently.
No violation noted during this evaluation. | 01/30/2013 | Risk Factor | |
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