Ensure to label items on the line with the correct time
- Cloths - Wiping Cloths - Use Limitation
Observation: Sanitizer in wiping cloth buckets tested at 0 ppm. Have dispenser adjusted immediately.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash station by 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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03/23/2016 | Routine | |
Employee health information is available on the computer.
No violation noted during this evaluation. | 11/18/2015 | Routine | |
Data logger was set up in the right prep table cooler. Will return tomorrow to pick it up.
Label all products with time as soon as they are cooked/put on the cook line.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Shredded cheese on the right hand prep line cold holding at improper temperatures. Cheese was voluntarily discarded.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
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07/06/2015 | Routine | |
Quaternary ammonium test kit, employee health information and thermometer on site.
If the prep line on the right hand side is set up but is not used within in the four hour period, product must be discarded to avoid any confusion.
Table where coffee urns sit is in need of being sealed to the wall. Caulk this area.
Frequent hand washing noted.
No violation noted during this evaluation. | 03/09/2015 | Routine | |
Ensure not to place anything in hand sinks, preventing its use.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a quaternary ammonium 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: Gasket on the front door to the prep unit (under the lemonade) is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Plumbing System Maintained in Good Repair
Observation: Hand sinks in the kitchen observed leaking.
Correction: Repair and maintain all plumbing components and fixtures.
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11/26/2014 | Routine | |
A splash guard is needed at the hand sink next to the tea maker.
One pan of sliced tomatoes was labeled with discard time but they should have been discarded an hour prior. Other pan was not labeled at all. Both pans were discarded. Nuggets in tray had expired and stayed in tray for at least 20 minutes after timer had expired. Do not label items in the warming drawers with incorrect time. Label food immediately. Items should be labeled with hold time is time is used as the control!
- Critical: Time as a Public Health Control* (repeated violation)
Observation: Foods in drawers, chili meat, sliced tomato and nuggets 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. Temperature on nuggets in tray were between 131-133 F.
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 - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (corrected on site)
Observation: Trays used for storage of bagged bread was dropped on the ground. Instead of tray being washed, rinsed and sanitized, tray was placed with stack of clean trays.
Correction: Clean and sanitize these surfaces for food contact.
- Rinsing Procedures
Observation: A distinct, separate water rinse after washing and before sanitizing of utensils and equipment was not observed.
Correction: Properly utilize the approved alternate manual warewashing method equivalent to a 3-compartment sink as listed in subparagraph 12 VAC 5-421-1460 C.
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08/19/2014 | Routine | |
Chocolate frosty machine was being serviced and not in use at the time of the inspection. Was unable to check the temperature.
No fruit flies noted today. Facility has been serviced twice since the last inspection.
When scooping fries, fries should not come into contact with bare hands.
Cheese slices should be labeled with hold time when removed from the refrigerator. Chicken nuggets must also be labeled when placed in warming drawers.
No violation noted during this evaluation. | 06/09/2014 | Follow-up | |
Will return June 06, 2014 to check on fruit fly situation.
Chocolate frosty machine needs repaired.
- Critical: Food Contact with Equipment and Utensils* (corrected on site)
Observation: Employee wearing the same gloves to wipe down counter, change sanitizer bucket and handle food.
Correction: Use only cleaned and sanitized utensils or equipment during food preparation.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Chocolate 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.
- Critical: Time as a Public Health Control* (corrected on site) (repeated violation)
Observation: Observed employee change timer for food that had already expired.
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.
- Pests - Controlling Pests*
Observation: Harborage conditions exist. Fruit flies noted in the facility.
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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05/16/2014 | Routine | |
Work order in for the hole in the wall, by the drive thru and the gasket on the front door, of the prep cooler.
- Critical: Time as a Public Health Control* (corrected on site) (repeated violation)
Observation: Sliced tomato, roasted tomato, and one pan of cheese on the line for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
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03/07/2014 | Routine | |
- Critical: Hands - Preventing Contamination from Hands* (corrected on site) (repeated violation)
Observation: While dispensing French fries, fries are falling onto bare hands. If fries are coming into contact with bare hands, another barrier must be implemented, such as gloves, to prevent bare hand contact.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: Sliced tomatoes were not discarded at 2 pm time labeled on container.
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.
- Critical: Time as a Public Health Control* (corrected on site) (repeated violation)
Observation: Chicken nuggets, fries, foods in warming drawers, and raw hamburgers were not labeled with a discard time.
Correction: Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* (corrected on site)
Observation: Chemical sanitizer immersion time was not adequate for quaternary ammonium sanitizing solution. Potato slicer was washed, rinsed, and ran underneath quaternary ammonium sanitizer.
Correction: Provide quaternary ammonium at proper concentration of 150-400 ppm and immerse or expose food contact surfaces to sanitizing solution for adequate time.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory by the three compartment sink.
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
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11/26/2013 | Routine | |
Clean and organized facility.
- Critical: Hands - Preventing Contamination from Hands* (repeated violation)
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands. (french fries)
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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08/09/2013 | Routine | |
Review items with staff. These items must be in compliance on a daily basis.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Pico cold holding at improper temperatures. Pico was voluntarily discarded.
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* (corrected on site) (repeated violation)
Observation: Foods in warming drawers on the serving line and chicken nuggets/French fries for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
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05/02/2013 | Follow-up | |
- Critical: Hands - When to Wash*
Observation: Observed employee rinsing hands without using soap.
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: Hands - Preventing Contamination from Hands*
Observation: French fries came into contact with employees hands while dispensing French Fries.
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.
- Food Storage - Clean and Dry Location
Observation: Food stored on the floor or food stored less than 6" above the floor. (in the walk-in freezer);Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Pico cold holding at improper temperatures. Pico was voluntarily discarded.
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* (repeated violation)
Observation: Foods in warming drawers on the serving line 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.
- Rinsing Procedures
Observation: A distinct, separate water rinse after washing and before sanitizing of utensils and equipment was not observed.
Correction: Properly utilize the 3-compartment sink wash, rinse and sanitize basins in that order.
- Hand Drying Provision
Observation: No disposable towels were provided at the hand washing lavatory by the three compartment sink.
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
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04/22/2013 | Routine | |
Discussed and provided operator with FDA form 1-B.
Time as a public health control is in use.
Make sure that quaternary ammonium sanitizer reads at a concentration of 200 ppm.
Critical violation must be corrected immediately.
- Critical: Employee Health*
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities if they are suspected of causing, or being exposed to a confirmed disease outbreak caused by Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Norovirus, or Hepatitis A virus.
Correction: Have the license holder require employees or applicants report to the person in charge if they meet one or more of the following high-risk conditions: Is suspected of causing, or being exposed to, a confirmed disease outbreak caused by S. Typhi, Shigella
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12/17/2010 | Routine | |
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