- Cloths - Wiping Cloths - Use Limitation
Observation: Heavily soiled wiping cloths in use.
Correction: Replace wiping cloths once visibly soiled. Wiping cloths shall be free of food debris and visible soil.
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths improperly stored between uses.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between uses.
- Food Storage - Clean and Dry Location
Observation: Food stored in a location where it is subject to splash, dust or other contamination.
Correction: Store ALL food where it is not exposed to splash, dust, or other contamination to prevent contamination.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Foods on ice in the broken maketable cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. May time label all items and discard after 4 hours until unit is repaired today.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: Some leftover burgers are not being properly date labeled prior to freezing.
Correction: Mark the name and "consume by" date on the bag. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Equipment - Good Repair and Proper Adjustment
Observation: Equipment observed in a state of disrepair: lemonade dispenser lid, cracked plastic pans and lids, leaking frosty machines, make table.
Correction: Repair or remove the noted equipment.
- Warewashing Equipment, Cleaning Frequency (repeated violation)
Observation: The compartments and drainboards of the three compartment sink are heavily soiled.
Correction: Clean the sink compartments and drainboards: 1) before use. 2) throughout the day at a frequency to prevent contamination of food, sanitized equipment and utensils. and 3) if used, at least every 24 hours.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: Quaternary Ammonium sanitizing solution used was not at an acceptable concentration.(bag empty)
Correction: Adjust the sanitizing solution to 200 parts per million or otherwise identified by manufacturer's recommendations.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (repeated violation)
Observation: The following equipment were observed soiled to sight and touch:make table interiors, chili warmer, ice dispenser spout, drink station, microwave stand, heat lamp assembly, keypad controls, frosty machines, trash cans, prep sink, ....
Correction: Clean and sanitize these surfaces.
- 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 200ppm.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (repeated violation)
Observation: Single service items observed unprotected from contamination in a number of locations.
Correction: Store all single service items in its original protective packaging or inverted in an approved dispenser at least 6" off the floor.
- Light Bulbs Protective Shielding
Observation: Light fixture in back kitchen not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulbs with a coated or shatter-resistant bulb.
- Hand Drying Provision
Observation: No disposable towels were provided in dispenser at the hand washing lavatory in the dishwashing area.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
- Physical Facilities in Good Repair (repeated violation)
Observation: Kitchen floor tiles, grout, baseboards,... are not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Kitchen walls, floor, floor drains, baseboards, ceiling tiles, walk in doors, fan units, both rest rooms 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.
- Handwashing Lavatories - Maintaining and Using Handwashing Lavatories
Observation: Handwashing facilities are unclean and not maintained
Correction: Keep handwashing facilities clean, stocked, and maintained to encourage proper handwashing.
- Critical: Toxics - Common Name/working Containers of Toxics*
Observation: Working containers of cleaner are not properly labeled.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
- Critical: Toxics - Storage of Toxic Containers*
Observation: Containers of cleaners are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Correction: Cleaners must be located in an area that is not with or above food, equipment, utensils, linens or single service items.
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03/28/2016 | Routine | |
- Hair Restraints - Effectiveness
Observation: Employee observed working in the food service area without effective 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
- Utensils - In-Use - Between-Use Storage
Observation: In-use ice scoop laying under soda nozzles improperly stored between use.
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 a clean, protected location if the utensils are used only with a food that is not potentially hazardous. .
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
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.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Many clear plastic lids observed in a state of disrepair. Traulsen refrigerator is down. Water collecting under equipment in two areas.
Correction: Remove all damaged lids. Locate and repair any leaks under equipment.
- Warewashing Equipment, Cleaning Frequency
Observation: The drainboards and backsplash of the three compartment sink are soiled.
Correction: Clean the sink compartments and drainboards: 1) before use. 2) throughout the day at a frequency to prevent contamination of food, sanitized equipment and utensils. and 3) if used, at least every 24 hours.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The following equipment surfaces were observed soiled to sight and touch: refrigerators(interiors, gaskets, doors, exteriors, frosty machines, all cabinets, under counter shelves, fried food wells, cookline equipment, ...
Correction: Clean and sanitize these surfaces. Establish an in-depth cleaning program.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Single service items observed unprotected from contamination: cups sitting on floor, drink lids stored with food contact side up.
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser at least 6" off the floor.
- Physical Facilities in Good Repair (repeated violation)
Observation: Floor tiles and grout are not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Kitchen walls, baseboards, floors 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.
- Pests - Controlling Pests*
Observation: Numerous fruit flies observed in cabinet under front counter hand sink.
Correction: Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.Treat area in an approved manner.
- Toxics - Separation of Toxics
Observation: Containers of cleaners hanging on clean dish drainboard are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Correction: Containers of cleaners must be separated by spacing or partitioning to prevent contamination of food, equipment, utensils, linens or single service items.
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11/13/2015 | Routine | |
- Jewelry - Prohibition (corrected on site)
Observation: Employee 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: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: According to the ""consume by"" date on the commercially processed ready-to-eat (RTE) half&half and vanilla frosty mix in the refrigerator, the food should have been discarded days to weeks ago.
Correction: Discard the food at this time and ensure all commercially processed RTE food is served, sold or discarded by the ""consume by"" date after opening. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Several plastic pans, lids observed in a state of disrepair and damaged.
Correction: Remove all damaged items.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of food deposits or other soil on some refrigerators and overhangs at assembly stations.
Correction: Clean and sanitize these surfaces.
- Physical Facilities in Good Repair (repeated violation)
Observation: Areas of the floor and baseboards observed in need of repair/regrouting.
Correction: Repair floors and baseboards to provide smooth, easily cleanable surfaces. Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floor and baseboard areas( including walk ins) 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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07/14/2015 | Routine | |
*One manager's certificate observed expired.
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths improperly stored between uses.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between uses.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Some plastic containers and lids observed in a state of disrepair.
Correction: Remove damaged items.
- Warewashing Equipment, Clean Solutions
Observation: The in-use sanitize water in the warewashing sink was observed to be heavily soiled or contaminated.
Correction: Drain the basins and refill with fresh water and cleaning agents/sanitizers added as required for effective cleansing, rinsing and sanitization of equipment and utensils.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of food, grease deposits or other soil on the following: make units, hot holding units, shelving, ice spout in dining room, grill overhangs, reach in refrigerators, freezer,.....
Correction: Clean and sanitize these surfaces.
- Light Bulbs Protective Shielding
Observation: Light fixtures (2) not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulbs with a coated or shatter-resistant bulb.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Kitchen floor and baseboards 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.
- Handwashing Lavatories - Maintaining and Using Handwashing Lavatories
Observation: Front handwashing station observed in need of cleaning.
Correction: Keep handwashing facilities clean and maintained to encourage proper handwashing.
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03/16/2015 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Foods in both make units cold holding at improper temperatures
Correction: Discard any potentially hazardous foods that have exceeded 41F for four hours or more. Service the units to ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: A number of clear plastic lids observed in a state of disrepair.
Correction: Remove damaged plastic items.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch:ice dispenser spout, both make units, salad refrigerator.
Correction: Clean and sanitize these surfaces for food contact.
- Physical Facilities in Good Repair (repeated violation)
Observation: Physical structure is not maintained in good repair: loose wall trim near back of kitchen, damaged floor tiles and grout, walk in cooler fans making a very loud noise.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Kitchen wall and floor areas, some ceiling tiles 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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11/25/2014 | Routine | |
*Health Permit expires 8-31-2014, submit application and renewal fee. **Register manager certification(s) at the Ches. Health Dept, Room 238 and post certificate received.
- Utensils - In-Use - Between-Use Storage (repeated violation)
Observation: Ice scoops laying on soda drip tray improperly stored between uses.
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 a clean, protected location if the utensils are used only with a food that is not potentially hazardous.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of food deposits or other soil on the following: both make tables, floor fan, side grill overhang.
Correction: Clean and sanitize these surfaces.
- Physical Facilities in Good Repair
Observation: Broken floor tiles, erroded grout not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floors, baseboards, wall areas, ceiling vents 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.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition
Observation: Vent filters, hood system are not being maintained in a clean condition.
Correction: Maintain hood and vent filters in a clean condition.
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08/25/2014 | Routine | |
TODAY: ensure side make table can maintain foods consistently below 41F. Post manager certifications in guests' view.
- Jewelry - Prohibition
Observation: Employee 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: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employee observed handling ready-to-eat (RTE) food 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.
- Utensils - In-Use - Between-Use Storage (repeated violation)
Observation: In-use ice scoop improperly stored between uses: laying on drip tray under soda nozzles.
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 a clean, protected location if the utensils are used only with a food that is not potentially hazardous.
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths improperly stored between use(<150 ppm quats).
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration(150-400ppm quats) between uses.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Foods in the side make unit are cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. Relocate foods or double pan with ice if needed until unit maintains a safe temperature. *Work request submitted at this time
- Temperature Measuring Devices (corrected on site) (repeated violation)
Observation: There was no temperature measuring device located in the salad refrigerator.
Correction: Provide a temperature measuring device in the front of all 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: A number of plastic lids observed in a state of disrepair and damaged.
Correction: Remove damaged plastic items.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of food deposits or other soil on the following: ice dispenser, dining room cabinets, ice maker, front make unit, fryer backs, ...
Correction: Clean and sanitize these surfaces.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (repeated violation)
Observation: Some single service items observed unprotected from contamination.
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser.
- Physical Facilities in Good Repair
Observation: Light fixture over water heater is not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Kitchen wall areas, baseboards, some light covers, walk in door gaskets,... 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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05/27/2014 | Routine | |
- Utensils - In-Use - Between-Use Storage
Observation: Ice scoops at drive thru improperly stored between uses.
Correction: Store in-use ice scoops either in an approved holder or in the ice with the handle up.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Foods inside make table cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. Emergency service call has been made. Products double panned on ice at this time.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the make 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: Potato storage cart was observed in a state of disrepair and damaged.
Correction: Repair/replace the potato storage cart to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of encrusted grease deposits or other soil on the following: drive thru chili warmer, front make table, heat lamp assembly, ice maker interior, can opener, ice and soda dispensers.
Correction: Clean and sanitize these surfaces. Detail clean all equipment surfaces.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing*
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 Quarternary Ammonium at proper concentration of 200ppm and immerse or expose food contact surfaces to sanitizing solution for adequate time.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Single service items observed unprotected from contamination: Cups in drive through area stored without protective sleeve and outside of a proper dispencer, drink lids stored with food contact surface upward and collecting debris.
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser.
- Physical Facilities in Good Repair (repeated violation)
Observation: Physical structure is not maintained in good repair: broken walk in freezer door handle, grout and tiles damaged/missing in floor areas, light out in the back storage area, walk in cooler door frame in need of repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Kitchen wall, floor and baseboard areas, exhaust hood frames, dusty walk in ceiling, and door gaskets 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.
- Toxics - Separation of Toxics
Observation: Containers of cleaner above the tea and coffee maker are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Correction: Containers of cleaner must be separated by spacing or partitioning to prevent contamination of food, equipment, utensils, linens or single service items.
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02/19/2014 | Routine | |
*Ensure water in hot wells is up to temp before placing the preheated pans of product into them. Monitor sanitizer concentrations often.
- Hair Restraints - Effectiveness
Observation: Employees 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
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of grease deposits or other soil on the following: heat lamp assembly, fryer exteriors, fronts of assembly stations, black plastic rolling racks, ice maker lid, lettuce chopper, drink station cabinet.
Correction: Clean and sanitize these surfaces.
- Physical Facilities in Good Repair
Observation: Physical structure is not maintained in good repair: walk in freezer door handle loose, light out in back kitchen.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floor under equipment, walk in cooler door gasket 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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11/21/2013 | Routine | |
*HEALTH PERMIT EXPIRES 8/31/13, SUBMIT RENEWAL APPLICATION AND ANNUAL FEE THIS WEEK.
- Equipment - Good Repair and Proper Adjustment
Observation: Some plastic containers and lids observed in a state of disrepair and damaged.
Correction: Remove items as they become damaged.
- Warewashing Equipment, Clean Solutions
Observation: The in-use sanitize water in the warewashing sink was observed to be soiled or contaminated.
Correction: Drain the basin(s) and refill with fresh water and cleaning agents/sanitizers added as required for effective cleansing, rinsing and sanitization of equipment and utensils.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of food deposits or other soil on the following: black rolling racks, dining room cabinets, both sandwich units, heat lamps, fryers, single service dispensers, ...
Correction: Clean and sanitize these surfaces.
- 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.
- Physical Facilities in Good Repair
Observation: Walk in freezer door frame is icing up.
Correction: Repair freezer so that ice does not accumulate on frame. Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Some exhaust hood filters, wall, baseboard, and floor areas, chemical dispensers at sinks, wall fan at drive thru, walk in doors all 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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08/28/2013 | Routine | |
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of food deposits or other soil on the following: front cabinets, under counter shelves, all reach in refrigerators.
Correction: Clean and sanitize these surfaces.
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: Sprayer unit at the three compartment sink observed in poor repair.
Correction: Repair and maintain all plumbing components ans fixtures.
- Physical Facilities in Good Repair
Observation: A number of floor tiles and the trim at back drive thru window are not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Some kitchen wall, floor, and baseboard areas 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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05/28/2013 | Routine | |
- Food Storage - Clean and Dry Location
Observation: Food (potatoes) stored on the floor or food stored less than 6" above the floor.;Elevate all food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Reheating for Hot Holding* (corrected on site)
Observation: The cheese sauce was not reheated to a sufficient temperature and time to eliminate pathogenic bacteria.
Correction: Rapidly reheat food for hot holding to 165°F or above before placing in the hot holding unit.
- Equipment - Good Repair and Proper Adjustment
Observation: Mechanically vented hood filters not installed while hood and equipment below are in operation.
Correction: Install filters prior to operating hood and cooking equipment.
- Plumbing System Maintained in Good Repair
Observation: Sprayer at the three compartment sink is leaking.
Correction: Repair and maintain all plumbing components ans fixtures.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floors under and behind equipment, walk in cooler fans and ceiling 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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02/27/2013 | Routine | |
- Warewashing Equipment, Cleaning Frequency
Observation: The sanitizing compartment and 'clean' drain board in need of cleaning before use.
Correction: Clean the sink compartments and drainboards: 1) before use. 2) throughout the day at a frequency to prevent contamination of food, sanitized equipment and utensils. and 3) if used, at least every 24 hours.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of food deposits or other soil on the following: bottom of both prepline refrigerators, fry bin light assembly.
Correction: Clean and sanitize these surfaces.
- 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.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Single service containers overloaded in dispensers were unprotected from contamination.
Correction: Store single service in the original protective packaging or properly in a dispenser to protect from contamination until used.
- Light Bulbs Protective Shielding (repeated violation)
Observation: Light bulbs in store room not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulbs with a coated or shatter-resistant bulb.
- Handwashing Signage/Handwashing Facilities (repeated violation)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories(rest rooms) 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.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Kithcne floor areas and the exhaust hood filters 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.
- Handwashing Lavatories - Maintaining and Using Handwashing Lavatories
Observation: Handwashing facilities are unclean and not maintained.
Correction: Keep handwashing facilities clean and maintained to encourage proper handwashing.
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12/03/2012 | Routine | |
*Poor sanitation and organization. Develop and enforce a detailed, written cleaning schedule that covers all surfaces and equipment. Remove any unneeded items from the facility.
- Critical: Hands - When to Wash*
Observation: A food employee failed to wash his or her hands after handling raw meat, after touching human body parts, 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.
- Cloths - Wiping Cloths - Use Limitation (repeated violation)
Observation: Wiping cloths improperly stored between uses: soiled wiping cloths observed floating in the sanitizing compartment of the dish sinks with dishes.
Correction: Ensure wet wiping cloths are stored in a seperate container of chemical sanitizer at the proper concentration between uses.
- Food Storage - Clean and Dry Location
Observation: Food stored on the walk in floors or food stored less than 6" above the floor.;Elevate ALL food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition*
Observation: According to the ""consume by"" date on the commercially processed ready-to-eat (RTE) creamers in the refrigerator, the food should have been discarded days ago.
Correction: Discard the food at this time and ensure all commercially processed RTE food is served, sold or discarded by the ""consume by"" date after opening. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Equipment - Good Repair and Proper Adjustment
Observation: Cracked plastic lids, rubber spatula observed in a state of disrepair and damaged.
Correction: Remove damaged equipment.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: ice maker interior, overhangs at prep lines, all reach in refrigerators, fry bin light assembly, glove dispensers, ,....
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces
Observation: The nonfood contact surfaces of most equipment and shelves have accumulations of grime and debris.
Correction: Clean all surfaces at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Clean pitcher and wisk stored next to soiled hand sink under soap dispenser.
Correction: Store clean equipment in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Single service items observed unprotected from contamination: cups not in dispenser or sleeve and lids with food contact surface exposed at drive thru. Caps missing on the french fry box dispensers.
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser.
- Hand Drying Provision
Observation: No disposable towels were provided at the hand washing lavatory at the front counter.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
- Handwashing Signage/Handwashing Facilities
Observation: A sign or poster that notifies food employees to wash their hands is not provided at ALL lavatories 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.
- Physical Facilities in Good Repair
Observation: Lights out in back kitchen and one exhaust hood. Baseboard areas in disrepair.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Kitchen ceiling tiles, walls, baseboards, floors, walk in ceiling,..... 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.
- Handwashing Lavatories - Maintaining and Using Handwashing Lavatories (repeated violation)
Observation: Kitchen handwashing facilities are unclean and not maintained. Dispensers, sinks, cabinets are soiled.
Correction: Keep handwashing facilities clean and maintained to encourage proper handwashing.
- Critical: Toxics - Storage of Toxic Containers* (repeated violation)
Observation: Containers of cleaners are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items: spray bottles stored over food glove dispensers.
Correction: Containers of cleaners must be located in an area that is not above food, equipment, utensils, linens or single service items.
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03/28/2012 | Routine | |
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