Discussed employee health policies and food safety practices with the person in charge.
- Temperature Measuring Devices (repeated violation)
Observation: There was no temperature measuring device located in the preparation unit, walk-in cooler, and walk-in freezer.
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.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: Quaternary ammonium sanitizing solution used in the three compartment sink to sanitize equipment was not at an acceptable concentration.
Correction: The manager adjused the sanitizing solution to 200 parts per million and re-sanitized the equipment.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the front hand washing lavatory.
Correction: The manager provided disposable towels at the hand washing lavatory. 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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02/05/2016 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: All potentially hazardous foods in walk-in cooler cold holding at improper temperatures. Observed circuit breaker for WIC had been turned off by an employee while stocking approximately 3 hrs prior. Reviewed equipment temperature log which documented 35 degrees 3 hrs prior.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Manager voluntarily relocated all PHFs in WIC to walk-in freezer to bring temps back down to below 41 deg F before relocating back to WIC. Observed WIC temperature 39 deg F prior to end of inspection. Strongly recommend manager instruct employees to never turn off breakers when recieving and stocking deliveries.
- Temperature Measuring Devices (repeated violation)
Observation: There was no temperature measuring device located in the prep unit.
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.
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12/16/2014 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Raw hamburger patties cold holding at improper temperatures in Walk-In Cooler. Also, raw hamburger patties were observed cold holding at improper temperatures in the Raw Meat Cooler.
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria. Hamburger from raw meat cooler was transfered to WIC. Raw meat cooler must be serviced, repaired, or replaced with a refrigeration unit capable of maintaining foods at 41 degrees F or below.
- Equipment and Utensils - Multiuse, Characteristics
Observation: The food contact surface of the ice scoop at main ice machine is not durable, nonabsorbent, easily cleanable, resistant to pitting. Observed large crack in ice scoop preventing it from being easily cleanable.
Correction: Replace the ice scoop to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
- Temperature Measuring Devices (repeated violation)
Observation: There was no temperature measuring device located in the sandwich prep units or the walk-in cooler.
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.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed cleaned and sanitized: ice scoop holder at drive-thru. Observed accumulations of grime and debris on holder.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
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05/21/2014 | Routine | |
Quaternary ammonium sanitizer concentration observed within proper range, 150ppm.
Employees aware of health policy and reportable symptoms as they relate to food borne illness.
Observed good handwashing / glove use by employees.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the sandwich prep refrigeration units.
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.
- 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 test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Floors, Walls, and Ceilings - Cleanability
Observation: Mop basin is not smooth and easily cleanable. Observed many broken or missing tiles in mop basin.
Correction: Repair or replace floor or floor covering to make it smooth and easily cleanable.
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11/25/2013 | Routine | |
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