Establishment with an adequate metal food stem thermometer and quaternary test kit. The sanitizer set-ups were adequate. Adequate employee health policy in place. Health permit posted & visible.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: A food handler was observed scooping French fries into containers and touching the ready to eat food.
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.
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12/21/2015 | Routine | |
Manager on duty will attend Servsafe next month.
No violation noted during this evaluation. | 08/24/2015 | Routine | |
Magnesol filter papers used to filter grease.
- Gloves - Use Limitation (corrected on site)
Observation: Soiled single-use gloves still in use.
Correction: Discard gloves once soiled.
- Critical: Time as a Public Health Control*
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.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: The handwash station at the drive thru 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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04/07/2015 | Routine | |
NOTES:
* No violations observed during today's inspection.
* Observed good hand-washing practices, calibrated metal stem thermometer, safe and effective quatnary ammonium sanitizer concentrations, adequate sanitizer test kit, and verified employee health policy.
No violation noted during this evaluation. | 10/14/2014 | Routine | |
NOTES:
* Violation corrected at the time of inspection, discussed with manager and food employees.
- Critical: Employee Health* (corrected on site)
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities as they relate to diseases that are transmissible through food, including the symptoms of illnesses such as Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
Correction: Inform, train, and educate employees on reporting illnesses such as: Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus and the symptoms of each.
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07/01/2014 | Routine | |
- Critical: Hands - When to Wash*
Observation: A food employee failed to wash her hands before engaging in food preparation, after picking up dust bin with handle off the floor and then putting on gloves.
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.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash station at the ware washing area is being used for purposes other than washing hands
Correction: grill cleaning pads noted in the basin.
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02/10/2014 | Routine | |
- 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.
- Hair Restraints - Effectiveness
Observation: Employees observed working in the food service area without proper hair restraints. For several employees with long flowing hair or ponytails, company visors are indadquate.
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
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11/01/2013 | Routine | |
NOTES:
* All critical violations corrected at the time of follow-up inspection.
* All non-critical violations must be corrected within 30 days.
* Verified all time control policies.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Drive-through salad unit found at 50 F and walk-in freezer were observed at 30 F internal temperature.
Correction: Repair/adjust salad unit to 41 F or less and walk-in freezer to 20 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.
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08/02/2013 | Follow-up | |
Notes:
Chili must be reheated to 165 F within 2(two) hours.
Relocate all PHFs from inside walk-in cooler to outside walk-in cooler.
Place maintenance call to get both refrigeration units repaired.
The follow-up inspection will occur on/about August 2, 2013
- 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: Food - Potentially Hazardous Food - Cold Holding*
Observation: Milk and salads in front salad reach-in unit 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: Sliced and chopped tomatoes, baked potato, grilled, spicy and crispy chicken 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: Drive-through salad unit found at 50 F and walk-in freezer were observed at 30 F internal temperature.
Correction: Repair/adjust salad unit to 41 F or less and walk-in freezer to 20 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.
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07/29/2013 | Routine | |
NOTES:
* No violations observed during inspection.
* Verified employee health policy, food stem thermometer, sanitizer test kit, and sanitizer concentrations.
* Form 1-B given to PIC at time of inspection.
No violation noted during this evaluation. | 03/18/2013 | Routine | |
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