Non critical violations must be corrected in 30 days.
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths improperly stored between use. Soiled handi wipe was not place in sanitizer bucket after being used by the grill cook.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of grease on the following nonfood-food contact surfaces: outside of the mobile equipment use to transport used oil.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Floor and Wall Junctures, Coved, and Enclosed or Sealed
Observation: Floor wall juncture in next to the reach in freezer, is not coved and closed to no larger than 1/32 inch space.
Correction: Cove floor wall juncture to no larger than a 1/32 inch space.
- Physical Facilities in Good Repair
Observation: Service sink for the mops is not maintained in good repair. Needs to be bolted to the floor tile.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Grout of the floor tile of the walk in cooler 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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03/04/2016 | Routine | |
Observed good handwashing practices. Time as a Public Health Control is not being used for sliced cheese or sliced tomatoes.
- Physical Facilities in Good Repair
Observation: There is a tile missing in the lower part of the wall in front of the back frosty machine.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Wall next to the pressure fryer noted in need of cleaning due to grease build up.
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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11/05/2015 | Routine | |
Front salad unit have been repaired and found at 40 F.
No violation noted during this evaluation. | 06/19/2015 | Follow-up | |
Do not store any TCS foods in the front low reach-in refrigerator until it get repaired!
Time as a public health control is critical for the TCS foods on the serving line, mark time correctly for each items.
Drive thru sandwich unit still has condensation on the bottom, monitor unit, ensure that doors are shut all the way.
The follow-up inspection will occur on June 19, 2015.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Milk and cream (front low reach-in salad), sliced cheese in the top portion of drive thru sandwich unit cold holding at improper temperatures.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Front salad/milk refrigerator is not supporting cold holding temperature of 41 F or less. Do not use.
Correction: Repair refrigerator 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, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
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06/15/2015 | Follow-up | |
All critical violations must be corrected within 10 days, non-critical violations must be corrected within 30 days.
Time marking must be consistent for every food item on the line that controlled by time. Other items must be held at 41 F or less.
The follow-up inspection will occur on Monday, June 15, 2015
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Salads stored in the walk-in cooler under water dripping area. Relocated.
Correction: Store food where it is not exposed to splash or install an approved durable, and cleanable barrier between the splash source and the food to prevent contamination.
- Critical: Food - Potentially Hazardous Food - Hot Holding*
Observation: Cheese sauce hot holding at improper temperatures.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Milk and cream (front low reach-in salad), sliced cheese in the top portion of drive thru sandwich unit cold holding at improper temperatures.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Time as a Public Health Control*
Observation: Asiago cheese and sliced tomatoes for which time rather than temperature is being used as a control was improperly 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: Observations: Condensation on the bottom of drive thru sandwich table and dripping water from fan area in the walk-in cooler. Front salad unit is not supporting cold holding of 41 F or less.
Correction: Repair the sandwich unit, salad unit and walk-in cooler 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, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
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06/09/2015 | Routine | |
Notes:
- Keep office door closed to allow easy access to hand washing sink.
- floor tiles have been replaced in the back prep area.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
- Handwashing Signage/Handwashing Facilities
Observation: A sign or poster that notifies food employees to wash their hands is not provided at men's restroom used by food employees
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
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01/30/2015 | Routine | |
Notes:
Ensure proper cooking temperature of any cooked animal food before serving to the customers.
Time control is in effect. .
Non-critical violations must be corrected within 30 days.
- Jewelry - Prohibition
Observation: Employees wearing jewelry on their arms and hands while preparing food.
Correction: Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band.
- Critical: Temperature, Cooking - Raw Animal Foods*
Observation: The chicken breast was not grilled to a sufficient temperature and time to eliminate pathogenic bacteria.
Correction: Continue to cook the stuffed food to heat all parts to 165°F or above for 15 seconds.
- Plumbing System Maintained in Good Repair
Observation: Plumbing connections under the hand sink near 3 VAT sink are leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
- Physical Facilities in Good Repair
Observation: Lights in the bread storage room goes on and off and is not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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09/30/2014 | Routine | |
Notes:
Upon arriving observed maintenance team working on repairing of refrigeration. Hot water heater turned on, hot water found at 100+ F in all hand sinks.
- Critical: Time as a Public Health Control* (repeated violation)
Observation: Shredded and sliced cheese 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.
- Temperature Measuring Devices (repeated violation)
Observation: There was no temperature measuring device located in the walk-in cooler and freezer and salad table near window.
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: Plumbing System Maintained in Good Repair (repeated violation)
Observation: Drain line under ice machine is leaking. Standing water on the floor.
Correction: Repair and maintain all plumbing components and fixtures.
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06/20/2014 | Follow-up | |
All critical violations must be corrected within 10 days. Non-critical violations must be corrected within 30 days.
Hot water must be turned on IMMEDIATELY! Employees must wash hands properly!
The follow-up inspection will occur on Monday, June 23, 2014
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Raw hamburgers and salads cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Time as a Public Health Control*
Observation: Shredded and sliced cheese 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.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the walk-in cooler and freezer and salad table near window.
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 - Good Repair and Proper Adjustment (repeated violation)
Observation: Left sandwich make-up table and meat cooler was observed in a state of disrepair. Water observed on the bottom of the sandwich make-up table near window.
Correction: Repair meat cooler and sandwich make-up tables 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, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Critical: Water Capacity*
Observation: Water heater observed turned off or not set at the proper temperature. No hot water available in ALL hand sinks including restrooms!
Correction: Ensure that water heater is turned on and set at proper operating temperature.
- Critical: Plumbing System Maintained in Good Repair
Observation: Drain line under ice machine is leaking. Standing water on the floor.
Correction: Repair and maintain all plumbing components and fixtures.
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06/18/2014 | Routine | |
Remove all salads and relocate to the reliable refrigeration unit until sandwich unit is fixed and capable of supporting cold holding temperature of 41 F or less. If unable to repair, replace it. The follow-up visit will occur on/about March 20, 2013
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Front make-up sandwich table is not supporting cold holding temperature of 41 F or less.
Correction: Repair/adjust sandwich make-up unit to 41 F or less 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, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
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03/13/2014 | Follow-up | |
All critical violations must be corrected within 10 days. non-critical violations must be corrected within 30 days.
Notes:
The follow up inspection will occur on March 6, 2014.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Salads and chocolate milk shake mix cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Broken hinge to the salad make-up table door near drive thru window.
Correction: Repair the door hinge 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 hinge, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment - Good Repair and Proper Adjustment
Observation: Both make-up sandwich tables and milk shake unit are not supporting cold holding temperature of 41 F or less.
Correction: Repair/adjust sandwich make-up units to 41 F or less 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, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: Plumbing connections under the wear washing sink are leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Standing water mixed with debris observed under ice machine and in the corner of open storage room near mop room.
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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02/27/2014 | Routine | |
All critical violations must be corrected within 10 days, non-critical violations must be corrected within 30 days.
Notes:
Pico de gala must be marked with 4 hours sell or discard time as well as sliced tomatoes.
- Critical: Time as a Public Health Control* (repeated violation)
Observation: Pico de gala 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. Food was marked with time exceeded 4 hours.
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: Door to the sandwich unit next to drive through window was observed in a condition that required to be repaired.
Correction: Repair the door 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, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment and Utensils, Air-Drying Required
Observation: Plastic containers were found 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.
- Critical: Plumbing System Maintained in Good Repair
Observation: Plumbing connections under the 3 VAT sink are leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
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11/15/2013 | Routine | |
All violations have been corrected since the last inspection.
Notes:
Cutting board along the hamburgers grill is no longer ease to clean due to the large melted spot. Replace cutting board.
No violation noted during this evaluation. | 08/14/2013 | Follow-up | |
All critical violations must be corrected within 10 days, non-critical violations must be corrected within 30 days.
The follow-up inspection will occur on August 14, 2013.
- Food Storage - Clean and Dry Location
Observation: Boxes with potato stored on the floor
Correction: Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Food - Potentially Hazardous Food - Hot Holding*
Observation: Cheese sauce hot holding at improper temperatures.
Correction: Discard the food and ensure that potentially hazardous foods for hot holding are maintained at 135°F or above to inhibit the growth of harmful bacteria.
- Critical: Time as a Public Health Control* (repeated violation)
Observation: Sliced tomatoes, pica de gala, sliced eggs, shredded and sliced cheese 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: Equipment and Utensils - Before Use After Cleaning*
Observation: The food-contact surfaces of the following equipment were not observed sanitized: large metal pots being rinsed in mop sink after cleaning.
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.
- Critical: Toxics - Storage of Toxic Containers*
Observation: Container of chemical spray bottle is not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Correction: Containers of chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.
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08/07/2013 | Routine | |
Suggested to reheat chili in smaller portions within 2 hours.
The food permit must be posted on the wall where public could see it.
Reviewed employee health policy with manager.
- Critical: Reheating for Hot Holding*
Observation: Chili was not reheated to 165F within 2 hours to eliminate pathogenic bacteria.
Correction: Rapidly reheat food for hot holding to 165°F or above within 2 hours.
- Critical: Equipment - Food Contact Surfaces and Utensils (corrected on site)
Observation: Equipment food contact surfaces/utensils were not observed cleaned between working with raw foods and ready-to-eat foods. Same spatula used with raw and ready-to-eat hamburgers.
Correction: Clean food contact surfaces of equipment and utensils between and after uses to prevent cross contamination. Use separate spatulas for raw and ready-to-eat foods.
- Refuse - Covering Receptacles
Observation: Dumpster or outside refuse container was open or uncovered.
Correction: Cover all waste containers when not in continuous use.
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05/08/2013 | Routine | |
Ensure cheese sauce is reheated to 135 F prior to four hour hold time.
Coving behind pressure cooker must be sealed to wall.
Tile by ice machine and in front of three compartment sink should be repaired.
Violations listed above should be addressed with staff immediately.
- Critical: Hands - Preventing Contamination from Hands*
Observation: Employees observed handling ready-to-eat (RTE) food (cooked hamburger patties) with their bare hands.
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: Time as a Public Health Control* (corrected on site)
Observation: Cheese sauce and 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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01/03/2013 | Routine | |
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