Have back up makeline and chili warmer serviced to restore proper operation.
- Critical: Hands - When to Wash*
Observation: A food employee failed to wash her hands after removing gloves and before putting on new ones.
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.
- Food - Miscellaneous Sources of Contamination
Observation: Employees' coats laying on rack of potatoes.
Correction: Protect food from miscellaneous sources of contamination. Properly store employees' belongings.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Foods in the top of the back up makeline are cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. Recommendations: lower the refrigerator temperature, fill pans half full and cover with lids, create a heat barrier between the unit and overhead equipment .
- Equipment - Good Repair and Proper Adjustment
Observation: Mechanically vented hood filters not installed properly, have gaps in between filters.
Correction: Properly install filters to eliminate gaps.
- Equipment - Good Repair and Proper Adjustment
Observation: Plastic pans and lids was observed in a state of disrepair and damaged.
Correction: Remove damaged plastic items.
- Warewashing Equipment, Cleaning Frequency
Observation: The "clean" drainboard at the dish sinks is 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.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Single service items observed unprotected from contamination: soiled boxes of straws under the drink station.
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser away from any contamination source.
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02/01/2016 | Routine | |
Health Permit renewed.
- Critical: Hands - When to Wash* (repeated violation)
Observation: A food employee failed to wash her hands after handling raw burgers.
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 tasks.
- Hair Restraints - Effectiveness
Observation: Employee observed working in the food service area without effective hair restraint.
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 (drive thru) 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) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous.
- Food Storage - Clean and Dry Location
Observation: Food 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: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Foods in the top of the second sandwich station cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. Have unit serviced/adjusted.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Large single service cups observed unprotected from contamination.
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Walk in freezer floor, floor fan 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.
- Critical: Toxics - Storage of Toxic Containers* (repeated violation)
Observation: Containers of cleaners are not properly stored to prevent the contamination of food(soda cases), equipment, utensils, linens or single service items(food service gloves).
Correction: Containers of 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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10/14/2015 | Routine | |
- Critical: Hands - When to Wash*
Observation: A food employee failed to wash his or her hands after handling raw burgers and before engaging in other food preparation.
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: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Foods in the two sandwich units are cold holding at improper temperatures
Correction: Promptly repair unit or relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. *Emergency work order submitted at this time.
- Critical: Toxics - Storage of Toxic Containers*
Observation: Containers of cleaners on rack are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Correction: Containers of 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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06/11/2015 | Routine | |
*Evaluate hot water generating equipment and ensure a consistent supply is provided.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Some products in the top of the make units cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- 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) creamer and apple slices 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.
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: Plumbing connections under the drive thru hand sink are leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
- Handwashing Signage/Handwashing Facilities (corrected on site)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at the drive thur hand sink.
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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03/02/2015 | Routine | |
Relocate manager certifications into the customers' view.
- 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, creamer dispenser, scale.
Correction: Clean and sanitize these surfaces for food contact.
- Plumbing System Maintained in Good Repair
Observation: Plumbing connections under the drive thru hand sink are leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Wall at walk in cooler, dust pans 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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11/04/2014 | Routine | |
Renovations to the exterior, dining room, rest rooms, and front counter have been completed. Approved to reopen when all cleaning is complete.
No violation noted during this evaluation. | 09/10/2014 | Other | |
Health Permit renewed. *Facility closing for renovations in 3 weeks. New finishes and many new pieces of equipment to be installed. Call for inspection prior to reopening.
- 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: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Foods in top of one 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.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of mold on some refrigerator doors.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Insect Control Devices - Design and Installation
Observation: Operating insect control device observed sitting on soda case where dead insects may be impelled or fall.
Correction: Install the insect control device away from a food preparation area so that dead insects and insect fragments are prevented from being impelled onto or falling on exposed food, clean equipment, utensils, and linens, and unwrapped single service and single use articles. Exposed food and food-contact surfaces must be protected from contamination by insects or insect parts. Installation of the device over food preparation areas or in close proximity to exposed food and/or food contact surfaces could allow dead insects and/or insect parts to be impelled by the electric charge, fall, or be blown from the device onto food or food-contact surfaces.
- Pests - Controlling Pests*
Observation: Fruit flies observed in kitchen.
Correction: Eliminate harborage conditions. Have facility treated by licensed pest control operator. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
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07/21/2014 | Routine | |
- Utensils - In-Use - Between-Use Storage
Observation: Dispensing utensil(ice scoop at drive thru) 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.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Several food items in the top of the make unit cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of food deposits or other soil on the following: shelf at drive thru, drink station cabinets.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment and Utensils, Air-Drying Required
Observation: Food pans 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 - Cleaning Frequency and Restrictions (repeated violation)
Observation: Walk in cooler interior surfaces, some kitchen floor 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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04/14/2014 | Routine | |
- Equipment - Good Repair and Proper Adjustment
Observation: White plastic trays observed scored, in a state of disrepair.
Correction: Remove damaged trays.
- Physical Facilities in Good Repair
Observation: Baseboard in men's room 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: Walk in cooler floor and ceiling, floor by utility sink 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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01/13/2014 | Routine | |
- Food Storage - Clean and Dry Location
Observation: Food stored in a location where it is subject to splash, dust or other contamination.
Correction: Store food at least 6 inches of the floor where it is not exposed to splash, dust, or other contamination to prevent contamination.
- Equipment - Good Repair and Proper Adjustment
Observation: Microwave oven, door on drive thru refrigerator, and one shelf in walk in freezer observed in a state of disrepair.
Correction: Repair or remove noted equipment.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of food deposits or other soil on the following: creamer dispenser, ice spout in dining room.
Correction: Clean and sanitize these surfaces for food contact.
- Physical Facilities in Good Repair
Observation: Walk in cooler lights and shields 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: Floor areas under equipment and in 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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10/16/2013 | Routine | |
Results from fire clean up. Fryers have been cleaned. Old oil was taken to the grease barrel. New oil has been placed in all fryers. Fire extinguisher has been recharged good until 08/14. Tagged 08/13. According to manager, the fire suppression system did not discharge. The fire department did not red tag any of the system. Tyco Simplex Grinnell - Professional suppression system inspection. Facility ok to operate.
No violation noted during this evaluation. | 08/23/2013 | Other | |
- 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.
- Food Storage - Clean and Dry Location
Observation: Condiment trays observed on the floor.
Correction: Elevate all food storage onto approved shelving with minimum 6" legs or casters.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chlorine sanitizing solutions.
Correction: Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment - Good Repair and Proper Adjustment
Observation: The quat sanitizer dispenser at the three compartment sink observed in a state of disrepair.
Correction: Repair the dispensing equipment 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 food deposits or other soil on the following: low shelves, cabinet fronts, doors, hinges, refrigerator fronts, cookline equipment sides and wheels, soda box racks.
Correction: Clean and sanitize these surfaces.
- Physical Facilities in Good Repair (repeated violation)
Observation: Walk in cooler door is not maintained in good repair
Correction: Repair/replace the cooler door. 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 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.
- Critical: Pests-Controlling Pests*
Observation: Numerous fruit flies observed throughout the kitchen.
Correction: Have the facility treated promptly. *Call when completed: 382-8664.Make any needed repairs to deter breeding. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by using methods such as trapping devices or other methods as required.
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07/16/2013 | Routine | |
- Jewelry - Prohibition (repeated violation)
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.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Mechanically vented hood filters not in good repair or have gaps in between filters.
Correction: Repair or replace hood filters and/or eliminate gaps between filters.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (corrected on site)
Observation: Observed accumulations of food deposits or other soil on the following food contact surfaces: ice dispenser, ice maker interior, creamer dispenser, overhang at burger refrigerator.
Correction: Clean and sanitize these surfaces for food contact.
- Physical Facilities in Good Repair
Observation: Walk in cooler door is not maintained in good repair.
Top edge of front hand sink in need of recaulking.
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 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.
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04/15/2013 | Routine | |
- 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.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
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
Observation: A number of exhaust hood filters and the rusty rack in drive thru refrigerator observed in a state of disrepair and damaged.
Correction: Replace damaged items to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Equipment and Utensils, Air-Drying Required (corrected on site)
Observation: Food containers 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.
- Kitchenware and Tableware (corrected on site)
Observation: Single-service or single-use articles not handled, displayed, or dispensed so that the food- or lip-contact surfaces are protected from contamination
Correction: Handle, display, or dispense single-service and single-use articles so the food- or lip-contact surface are protected from contamination.
- Plumbing System Maintained in Good Repair
Observation: Plumbing connections under the back hand sink are leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
- Light Bulbs Protective Shielding
Observation: Light bulbs in prep area not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulbs with a coated or shatter-resistant bulb.
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01/14/2013 | Routine | |
- Hair Restraints - Effectiveness (corrected on site)
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.
- Food Storage - Clean and Dry Location (repeated violation)
Observation: Food 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: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Vanilla Frosty base cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in a number of refrigerators and freezer.
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: One exhaust hood filter was observed in a state of disrepair.
Correction: Repair/replace the filter to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Single-Service and Single-Use Articles, Use Limitation
Observation: The bulk creamer container tube was observed extending more than 1 inch from the chilled dispensing head.
Correction: The bulk creamer container tube shall be cut on the diagonal to extend no more than 1 inch from the dispensing head to prevent contamination and to allow drainage of the tube.
- Handwashing Cleanser - Availability
Observation: Soap was not provided at the hand washing lavatory at the drive thru.
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
- Hand Drying Provision
Observation: No disposable towels were provided at the hand washing lavatory at the drive thru.
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(drive thru).
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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03/19/2012 | Routine | |
Violations discussed for corrective action. Good handwashing practices observed during the time of inspection. Employees training documents and food safety documents were reviewed. Overall this facility appeared sanitary and well organized during the time of inspection.
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Boxes of food stored on the floor in the walk-in freezer.
Correction: Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Food Contact Surfaces - Cleanability*
Observation: The food contact surface several plastic lids are not smooth, contain cracks, chips, or pits and can not be easily cleaned.
Correction: Discard and replace the lids to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent buildup of food debris.
- Refuse - Maintaining Refuse Areas and Enclosures
Observation: Trash and litter were observed adjacent to the refuse container outside the facility.
Correction: The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
- Dressing Rooms - Using Dressing Rooms and Lockers (corrected on site)
Observation: Employees are not storing personal clothing items in the appropriate designated area.
Correction: Employees that regularly change their clothes in the establishment should use the dressing room or lockers provided.
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11/08/2010 | Routine | |
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