A JOINT INSPECTION AND INVESTIGATION WAS DONE. THE COMPLAINT RECEIVED Jan. 19, 2016, WAS REPORTED IN A SEPARATE COMPUTER FILE. NOTE
No violation noted during this evaluation. | 01/20/2016 | Risk Factor | |
HANDWASHING REMINDER
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, 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. 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 for at least 20 seconds and thoroughly rinsing with clean water. Always wear gloves or use other suitable utensils such as tongs or deli tissue, when handling ready-to-eat food. Minimize bare hand contact with non-ready-to-eat food as well.
- Critical: Handwashing / When to wash hands (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 that could contaminate the hands. OBSERVED FOOD EMPLOYEE HANDLE GREASE TRASH BIN AND PUT OUTSIDE, THEN RETURN BACK TO HANDLE CONTAINER OF CHILI WITHOUT CHANGING GLOVES OR WASHING HANDS.
Correction: ALL food employees shall wash their hands OFTEN especially after handling trash, using the restroom, handling raw meats, handling soiled equipment and utensils, BEFORE putting on clean gloves, etc. Proper handwashing frequencies will aid in the reduction of foodborne illness. EHS STOPPED FOOD EMPLOYEE FROM TOUCHING FOOD CONTAINER AND INSTRUCTED TO CHANGE GLOVES AND WASH HANDS.
- Critical: Gloves/Use Limitation/No Re-Use/Use For Only One Task (corrected on site)
Observation: Single-use gloves worn during multi-tasked food preparation. OBSERVED FOOD EMPLOYEE HANDLE GREASE TRASH BIN AND PUT OUTSIDE AND PROCEED TO HANDLE CONTAINER OF CHILI WITHOUT CHANGING GLOVES OR WASHING HANDS.
Correction: If used, single-use gloves shall be used for only ONE task and used for no other purposes. The single-use gloves shall be discarded when damaged or soiled or when interruptions occur in the operation. EHS EXPLAINED PROPER GLOVE USE PROCEDURES. FOOD EMPLOYEE REMOVED GLOVES AND WASHED HANDS.
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04/29/2015 | Risk Factor | |
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: Chocolate milk - 45F
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. PRODUCTS WERE MOVED TO A UNIT THAT MAINTAINS 41F AND BELOW.
- Equipment / Cooling, Heating, and Holding Capacities (corrected on site)
Observation: The following unit(s) was overstocked and is not sufficient in number or capacity to meet the food storage demands of the establishment: 1) SilverKing reachin cooler (46F)
Correction: Equipment for cooling and heating food, and holding cold and hot food shall operate properly and be sufficient in number and storage capacity to provide food temperatures as specified under Chapter 3. PRODUCTS WERE REMOVED FROM UNIT.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided by the back handwashing sink.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
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12/04/2014 | Routine | |
This is a routine inspection conducted in conjunction with a complaint investigation. See complaint inspection for further details.
- Equipment / Good Repair / Components / Gaskets
Observation: The door gaskets of the following unit(s) are (missing, damaged):
1) Prep cooler
Correction: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
- Plumbing / Maintained in Good Repair
Observation: Observed the following to be in disrepair:
1) Three compartment sink (leaking)
Correction: A plumbing system shall be maintained in good repair.
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06/05/2014 | Routine | |
This complaint investigation was conducted in conjunction with a routine inspection. See routine inspection for further details. The complaint was received June 4, 2014. The complainant claimed to have become ill within 2 hours of eating a chicken sandwich. This complaint cannot be confirmed at this time.
No violation noted during this evaluation. | 06/05/2014 | Complaint | |
This is a complaint inspection conducted in conjunction with a risk factor assessment. The complainant stated that they observed ants in their drink. Conducted inspection on 8-29-13. Observed ants in the drive thru area. Pest control company had conducted a service for ants on 8-12-13. Have the pest control company service the establishment again for ants within the next 48 hours and fax/email a copy of the invoice to the health department.
- Controlling Pests by Eliminating Harborage Conditions
Observation: Observed live ants in the drive thru area of the establishment.
Correction: Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. Eliminate harborage conditions to control and prevent the presence of pests on the premises. CONTACT PEST CONTROL COMPANY TO SERVICE THE ESTABLISHMENT FOR ANTS WITHIN THE NEXT 48 HOURS. FAX/EMAIL A COPY OF THE INVOICE TO THE HEALTH DEPARTMENT UPON RECEIPT.
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08/29/2013 | Complaint | |
This inspection was conducted in conjunction with a complaint inspection. See complaint inspection for further details.
Additional Temperatures: Softserve (36F, 33F), Chicken (cook--205F)
4-501.11A Equipment Good Repair
Observed Prep cooler (48F) not maintaining 41F.
Prep Cooler shall be maintained at 41F or below.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: Pico de Gallo (PC--50F), Bleu Cheese (PC--46F)
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth. PRODUCTS WERE DISCARDED.
- Critical: Quaternary Ammonium Compound Sanitizer Solution Concentration per Use Directions (corrected on site)
Observation: When tested, the quaternary ammonium compound-based sanitizing solution was observed to be at a concentration less than what is required for effective sanitization of food-contact surfaces of equipment and utensils. Observed the sanitizing solution in the three compartment sink with a concentration of 0 ppm total quaternary ammonium compound.
Correction: The quaternary ammonium sanitizer used in this facility shall have a minimum concentration of at least 200 ppm OR a concentration between 150-400ppm based on the manufacturer's use directions and using the appropriate test kit. ADJUSTED THREE COMPARTMENT SINK TO PROPER CONCENTRATION. PLEASE HAVE DISPENSER ADJUSTED BY SERVICE COMPANY AND THEN HAVE THE INVOICE FAXED/EMAILED TO THE HEALTH DEPARTMENT UPON RECEIPT.
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08/29/2013 | Risk Factor | |
The purpose of this visit was to conduct a routine inspection.
Additional Temperatures: Raw Hamburger (WC--38F)
Facility Data Sheet
Hot water heater: State CSB52-6SFEX-100 which uses 15 kW to produce 75 GPH of 120F water at an 80F rise.
Dishmachine: N/A
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC
Observation: Upon discussion with the person-in-charge, one or more of the elements of an effective employee health policy is either missing or incomplete. A complete employee health policy is required to be in place at the food establishment. At the time of this inspection, the Health Department provided and reviewed handouts and resource information in a red folder labeled "Employee Health Policy.
Correction: A complete employee health policy must have the following elements:
1) Employee training on foodborne illness, particularly symptoms of illness and prevention of the Big Five illnesses (see "What is Foodborne Illness" handout)
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: Bleu Cheese (PC--44-46F), Pico de Gallo (PC--50F), Cheese (PC--44F)
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth. PRODUCTS WERE PLACED IN A UNIT THAT MAINTAINS 41F AND BELOW.
- Critical: Backflow Prevention, Device / When Required
Observation: Observed the lack of an approved backflow prevention device on the water inlet line to the ice machine.
Correction: A plumbing system shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the food establishment, including on a hose bib if a hose is attached or on a hose bib if a hose is not attached and backflow prevention is required by Law by installing an approved backflow prevention device as specified under 5-202.14.
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06/10/2013 | Routine | |
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