Abbreviations: PIC-Person-in Charge, IT-Internal Temperature, ST-Surface Temperature, WIC-Walk-in Cooler, WIF-Walk-in Freezer, RIC-Reach-in Cooler
- Critical: Hands and Arms Cleaning Procedure* (corrected on site)
Observation: Improper handwashing procedures observed. Observed an employee put soap on his hands then proceeded to wash his hands for less than a 5 second count. PIC discussed proper handwashing technique to the employee.
Correction: Ensure all food employees clean their hands and exposed portions of their arms with a cleaning compound in a lavatory by vigorously rubbing together the surfaces of their lathered hands and warms for at least 20 seconds and thoroughly rinsing with clean water.
- Critical: Time as a Public Health Control* (corrected on site) (repeated violation)
Observation: Sliced tomatoes, blue cheese crumbles, and shredded cheese for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time. PIC labeled all foods with a discard 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 - Fixed Equipment, Spacing or Sealing
Observation: The 3 compartment and prep sink are not sealed to adjoining wall.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The green and small white cutting boards near the prep area are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: knife, measuring cup, and plastic storage containers near the 3 compartment sink. PIC removed all items to the warewashing area.
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces
Observation: The following nonfood contact surfaces have accumulations of grime and debris: spray nozzle for the prep sink and interior of the RIC under the topping line.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Stainless steel containers were found stacked while wet after cleaning and chemical sanitization above the 3 compartment sink.
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.
- Outer Openings - Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Observed a gap in the back door.
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
- Physical Facilities in Good Repair (repeated violation)
Observation: Grouting throughout the facility and broken tiles in the WIC and warewashing area are not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Premises - Maintaining Premises - Unnecessary Items and Litter
Observation: Facility is storing unnecessary items to the operation or maintenance of the establishment. Observed a gas powered blower being stored in the rear of the establishment.
Correction: Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
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02/01/2016 | Routine | |
Discussed with person in charge:
1. Ensure foods are labeled properly when removed from temperature control.
2. The minimum temperature for quaternary ammonium sanitizer is 75'F.
3. Temperature checks during the cooling process
Abbreviations: PIC – Person in Charge, RIC – Reach-in Cooler, WIC – Walk-in Cooler, RIF – Reach-in Freezer, WIF – Walk-in Freezer, IT- Internal Temperature, ST – Surface Temperature, SP – sandwich prep unit
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Dispensing utensils improperly stored between uses. Observed the entire ice scoop stored below the surface the ice in the large ice machine. PIC removed the ice scoop from the ice machine and instructed the food employees to properly store the ice scoop in the holder.
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 running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Critical: Cooling* (corrected on site)
Observation: Chili (68'F) cooled the previous night stored in the walk-in cooler was noted not being adequately cooled to prevent the growth of harmful bacteria. PIC discarded the chili and will conduct additional training about proper cooling procedures to the night staff.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: Sliced tomatoes, blue cheese crumbles, asiago cheese slices, and cheddar cheese slices stored in the sandwich prep units for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour serve or discard by time. PIC labeled all foods with the proper 4 hour discard 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 - Cutting Surfaces
Observation: The cutting boards stored under the prep sink are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Equipment and Utensils, Air-Drying Required (corrected on site)
Observation: Several food containers stored over the meat well by the grill were found stacked while wet after cleaning and chemical sanitization. PIC relocated the food containers to the 3-compartment sink to be washed and sanitized.
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: The tile grouting throughout the facility is not maintained in good repair. Observed several tiles starting to crack and chipped away in the warewashing area and on the cook's line.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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02/23/2015 | Routine | |
Abbreviations: IT- Internal Temperature, ST- Surface Temperature, RIC - Reach-In Cooler, RIF - Reach-in Freezer, WIC - Walk-in Cooler, ppm - parts per million
Additional Temperature - Baked Potato - 194'F (Cooking)
Quaternary Ammonium sanitizer measured 400ppm in the 3-compartment sink and in the wet wiping cloth buckets.
Ensure all in-use utensils are washed, rinsed, and sanitized at least every 4 hours.
Tall reach-in cooler where salads are stored was holding at 42'F. Recommend lowering the thermostat in the unit.
The meat well is in disrepair. Ensure all raw hamburger patties are stored in sandwich prep unit away from ready-to-eat foods or in the walk-in cooler. Repair technician has been contacted. Please fax the repair invoice to me at (540)-582-7295 once the unit has been repaired.
The manager stated that the reach-in freezer is unplugged each night. Ensure that the freezer is down to temp each morning prior to placing frozen foods inside the unit.
- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee wiped his hands on a cloth towel after handling raw hamburger patties. He then continued to handle equipment and used the soiled towel to wipe off the fry station. (The manager advised the employee to wash his hands immediately in the hand sink every time after handling raw hamburger patties).
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* (corrected on site)
Observation: Observed raw hamburger patties cold holding at improper internal temperatures in the meat well. Hamburger - 48'F, 58'F, 60'F. The meat well did not appear to be functioning. Person in charge relocated hamburger patties to the walk-in cooler.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: Bacon, cheese, and slice tomatoes on the sandwich prep 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.
- Equipment - Non-Food Contact Surfaces and Utensils (corrected on site)
Observation: Soda nozzle at the drive-thru window was observed soiled with accumulations of grime and debris.
Correction: Clean the soda nozzle at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
- Handwashing Cleanser - Availability (corrected on site)
Observation: Soap was not provided at the hand washing lavatory by the 3-compartment sink.
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.
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09/11/2014 | Risk Factor | |
Abbreviations: WIC- Walk In Cooler, RIC- Reach In Cooler, SP- Sandwich Prep
Additional Temperatures: Homestyle Chicken (cooking) 210'F, Crispy Chicken (cooking) 220'F, Baked Potato (cooking) 195'F
- Hair Restraints - Effectiveness (corrected on site)
Observation: 2 male employees that were observed preparing food were not wearing 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 and Utensils - Good Repair and Calibration (corrected on site)
Observation: The thermometer in the drive thru reach in cooler is broken.
Correction: Repair, replace, and/or maintain the calibration of gauges for accuracy and function in the intended range of use.
- Physical Facilities in Good Repair
Observation: Tile coving is missing below the food prep sink. The trim to the FRP paneling near the food prep sink is coming off the wall.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions (corrected on site)
Observation: The floor drain inside the cabinets below the dining room ice tea dispensers is noted in need of cleaning. (Employee began cleaning floor drain during inspection)
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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01/24/2014 | Routine | |
Foods from approved sources
WCB - 200 ppm quaternary ammonium
Discussed:
1. Employee Health. Handouts provided.
2. Facility install 2 new drink machines, 1 in the customer self service area and 1 in the drive thru area, without first notifying the Health Department. With the installation of the new drink machine in the drive thru area, the placement of the frosty machine now blocks the hand sink. The frosty machine must be moved to allow employee access to the hand sink.
3. Provide equipment specification sheets to the Health Department ASAP for new equipment.
4. The Meat and Fry SP units are currently reading at 48'F. PIC placed work order for these units. Fax copy of invoice to the Health Department.
- 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, Hepatitis A virus or Norovirus
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, Escherichia coli O157:H7, Hepatitis A virus or Norovirus
- Critical: Food Contact with Equipment and Utensils*
Observation: Food in contact with equipment or utensils that have not been cleaned or sanitized as required. Observed employee wearing gloves, wipe gloved hands with paper towels, grab marker to indicate time on foods that were hot holding, and then continue to make sandwiches with soiled gloves. Observed employee handle raw meat and touch red spatula. A different employee wearing gloves then grabs red spatula and continues to prepare sandwiches with soiled gloves.
Correction: Use only cleaned and sanitized utensils or equipment during food preparation.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Raw hamburgers - 45'F cold holding at improper temperatures in meat RIC and bacon - 50'F cold holding on prep table. PIC relocated several packs of raw hamburgers and bacon to the WIC.
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 the WIC or WIF.
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 (repeated violation)
Observation: Shelving in the RIF on the cook's line were observed in a state of disrepair and damaged.
Correction: Repair the shelving to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the shelving, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the gaskets on all coolers have accumulations of grime and debris.
Correction: Clean the surface 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: Medium drink cups were found stored next to the hand sink in the drive thru.
Correction: Store drink cups in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
- Handwashing - Using a Handwashing Lavatory
Observation: The handwashing facility located at the front drive thru is blocked by the frosty machine, preventing access by employees for easy handwashing.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the equipment preventing its use.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: The handwash station at the drive thru is being used as a dump station. Observed employee dumping soda in the hand sink.
Correction: The handwash facility identified above is to be used for washing hands only
- Floor and Wall Junctures, Coved, and Enclosed or Sealed
Observation: Floor and wall juncture in in seaveral locations throughout the kitchen are not sealed.
Correction: Seal floor and wall juncture in rooms where water flush cleaning methods are used.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floors in the kitchen prep area and under equipment are 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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12/20/2012 | Routine | |
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