District manager provided data to show that all employees at facility have completed employee health policy refresher training for this year.Disposables gloves are only found attached to the wall next to the handwashing sink inside kitchen to ensure all employees wash their hands before donning new pair of gloves. Ice machine was observed clean and sanitized but not working at the moment , because is waiting on parts.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the fan and adjacent area of the ceiling, of the walk -in cooler has accumulations of grime and mold.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
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01/27/2016 | Routine | |
Notes:
The follow-up inspection have been conducted in conclusion to the five weeks Risk Control Plan (12 VAC 5-421-850) put in effect Jul 27, 2015. Time logs have been received weekly and had reflected proper time marking for foods on serving line. However, during today's inspection foods in the right serving line were not properly marked with 4 hours and foods in the left serving line were not discarded after 4 hours.
- Critical: Time as a Public Health Control* (repeated violation)
Observation: Sliced tomatoes and shredded cheeses are not clearly marked with 4 hours time frame on the right serving line. Foods in the left serving line haven't been discarded after 4 hours serv-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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09/01/2015 | Risk Factor | |
All critical violations must be corrected within 10 days, non-critical violations must be corrected within 30 days.
Notes:
- high chairs must be kept clean, clean and sanitize daily!!!!!!!
- Critical: Reheating for Hot Holding* (corrected on site)
Observation: Cheese sauce classified as ready-to-eat (RTE) taken from a commercially processed, hermetically sealed container, or from an intact packaged purchased from a food processing plant, was not reheated to the proper temperature for hot holding.
Correction: Reheat commercially processed RTE food for hot holding to 135°F or above.
- Critical: Time as a Public Health Control* (repeated violation)
Observation: Sliced tomatoes, sliced and shredded 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.
- Equipment - Good Repair and Proper Adjustment
Observation: Left sandwich unit was observed in a condition that prevents necessary maintenance and easy cleaning. Water condensation on the bottom, water is dripping on food from the top.
Correction: Repair left sandwich 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, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Physical Facilities in Good Repair
Observation: Water is dripping from the ceiling on the counter near cash register.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Pests - Controlling Pests*
Observation: Harborage conditions exist. Flies in the dining room, restrooms and kitchen back area.
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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07/21/2015 | Routine | |
There is no effective time marking system in place. Repeat critical violation. Must be corrected immediately.
- Critical: Time as a Public Health Control* (repeated violation)
Observation: Sliced tomatoes, sliced and shredded 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.
- Equipment - Good Repair and Proper Adjustment
Observation: Right sandwich unit has accumulation of water on the bottom, food stored in contact with water.
Correction: Repair sandwich 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, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
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03/24/2015 | Routine | |
Non-critical violation must be corrected within 30 days.
Ensure proper concentration of sanitizer by using test kit, replace bucket/bag with sanitizer when needed.
- Equipment and Utensils - Good Repair and Calibration
Observation: The door to the sandwich table (near drive thru window) was observed in a state of disrepair and condition preventing effective maintenance.
Correction: Replace or repair the unit door to provide proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter.
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11/20/2014 | Routine | |
Notes:
The computer wire near left sandwich unit must be secured so it is not near/over top portion of sandwich unit.
Maintenance call was placed to repair door to the sandwich unit.
Proper hand washing among employees observed, avoid bare hand contact with French fries when portioning / serving it.
- Critical: Time as a Public Health Control* (corrected on site) (repeated violation)
Observation: Sliced tomatoes, sliced and shredded cheeses 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 front salad and both sandwich make-up tables.
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
Observation: The door to the right sandwich make-up cooler was observed in a condition that prevents necessary maintenance and easy cleaning. Door can not be shut properly.
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.
- Plumbing System Maintained in Good Repair
Observation: Faucet to the 3 VAT sink is dripping.
Correction: Plumbing systems and components shall be maintained in good repair.
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08/18/2014 | Routine | |
Notes:
New hot holding well and thermometers have been ordered. Broken hot holding well have been removed from serving line.
Discussed bare hand contact with fr.fries when serving customers.
- Temperature Measuring Devices (repeated violation)
Observation: There was no temperature measuring device located in the walk-in freezer, rear back room freezer, low reach freezer under friers and meat /sandwich 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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05/22/2014 | Follow-up | |
All critical violations must be corrected within 10 days. Non-critical violations must be corrected within 30 days.
Notes:
Avoid bare hands contact with French fries wen serving.
No effective date marking system is in effect. Food is not marked properly after pulled from walk-in cooler and stored on the line.
The follow-up inspection will occur on/about May 20, 2014.
- Hair Restraints - Effectiveness
Observation: Employee observed working in the food service area without proper hair restraints.
Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
- Critical: Hands - Preventing Contamination from Hands*
Observation: Employee observed touching ready-to-eat (RTE )fries food with her 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: Food - Potentially Hazardous Food - Hot Holding*
Observation: 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: Time as a Public Health Control* (corrected on site) (repeated violation)
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. Also, sliced cheese for which 7 hours time being used was not properly marked after being pulled out from refrigerator.
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 freezer, rear back room freezer, low reach freezer under friers and meat /sandwich 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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05/13/2014 | Routine | |
Notes:
Working order was placed to replace the door gasket to the right prep unit, management is aware of the door condition.
Maintenance call was placed to get an ice cream unit repair. Employees/manager to monitor cold holding temperature of an ice cream mix during the day to ensure proper cold holding (chocolate mix.)
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Chocolate ice cream mix 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: The door gasket to the right low reach-in cooler is in poor repair. Door is not closing tight.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Chocolate ice cream unit was observed in a condition that prevents necessary maintenance and easy cleaning. Unit is not supporting cold holding temperature of 41 F or less.
Correction: Repair ice cream 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, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
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02/10/2014 | Routine | |
All critical violations must be corrected within 10 days, non-critical violations must be corrected within 30 days.
Notes:
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Ice cream mix cold holding at improper temperatures
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: Sliced tomatoes and pico de gala for which time rather than temperature is being used as a control was not cooked, served or discarded by the expiration time as indicated on the package.
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.
- Equipment - Good Repair and Proper Adjustment
Observation: Ice cream machine (left one) and reach-in freezer near walk-in cooler was observed in a state of disrepair. Both units are not supporting cold holding temperature.
Correction: Repair both refrigerator and freezer 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.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: The handwash station near walk-in cooler is being used for purposes other than washing hands.
Correction: The handwash facility identified above is to be used for washing hands only
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11/07/2013 | Routine | |
- Temperature Measuring Devices (repeated violation)
Observation: There was no temperature measuring device located in the make-up tables and meat well.
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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08/01/2013 | Routine | |
Critical violation must be corrected within 10 days. Non-critical violation must be corrected within 30 days.
Sanitizing solution in 3 VAT sink and wiping cloth buckets tested correctly at 200 ppm.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: Salad/sandwich toppings 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 both make-up tables, walk-in freezer and reach-in freezer.
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 - Food Contact Surfaces and Utensils
Observation: Equipment food contact surfaces/utensils were not observed cleaned between working with raw foods and ready-to-eat foods. Same spatula in use with raw and cooked hamburgers. Use different spatulas with raw and ready-to-eat food.
Correction: Clean food contact surfaces of equipment and utensils between and after uses to prevent cross contamination.
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05/03/2013 | Routine | |
Power went off at the time of inspection. Facility was in the process of cleaning. All food was up to temperature.
- Equipment and Utensils - Good Repair and Calibration (corrected on site)
Observation: Chemical dispenser is not dispensing chemical sanitizer.
Correction: Repair the chemical dispenser to provide proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* (corrected on site)
Observation: When tested, no sanitizer or a low concentration of chemical sanitizer was found in the wiping cloth bucket storing wiping cloths used on food contact surfaces..
Correction: Provide quaternary ammonium at proper concentration of 200 ppm and immerse or expose food contact surfaces to sanitizing solution for adequate time.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* (corrected on site)
Observation: When tested, no sanitizer or a low concentration of chemical sanitizer was found in the sanitize basin.
Correction: Provide quaternary ammonium at proper concentration of 200 ppm and immerse or expose food contact surfaces to sanitizing solution for adequate time.
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01/31/2013 | Routine | |
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