Abbreviations: WIC - walk in cooler
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. Observed uncovered drink stored on the top shelf in the dry storage area. Drink was discarded during inspection.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
- 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: several metal insert pans on the clean pot rack. Pans were taken to 3-compartment sink to be cleaned..
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Interior surfaces of the ice machine, which was in contact with a non-potentially hazardous food item (ice) was observed soiled with accumulations of grime and debris.
Correction: Clean the interior surface of the ice machine 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.
- Non-Food Contact Surfaces
Observation: The following nonfood contact surfaces have accumulations of grime and debris: 1-walk in cooler floors, 2-the interior and exterior of the deep fryers, 3-the backsplash on the soda machine, 4-the drip tray on the soda dispenser.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Critical: Backflow Prevention Device, When Required* (corrected on site)
Observation: Backflow or backsiphonage prevention device not available on threaded faucet as required by law. Observed a spray nozzle attached to a hose that was under pressure at the mop sink. Nozzle was removed during inspection.
Correction: Provide a backflow or backsiphonage prevention device on all threaded faucets.
- Plumbing System Maintained in Good Repair
Observation: The faucet on the 3-compartment sink and the connections of the pressure regulator are leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
- Floors, Walls, and Ceilings - Cleanability
Observation: Wall or wall covering in near the drive thru window is not smooth and easily cleanable. The laminate on the wall molding is separating. Bare particle board is exposed.
Correction: Repair or replace wall or wall covering to make it smooth and easily cleanable.
- Floor and Wall Junctures, Coved, and Enclosed or Sealed
Observation: Floor and wall juncture in near the deep fryer is not sealed.
Correction: Seal floor and wall juncture in rooms where water flush cleaning methods are used.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The walls near the deep fryer was 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.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition
Observation: Vent filters in the hood system are not being maintained in a clean condition. The ventilation hood filters over the cook's line and oven were soiled.
Correction: Maintain hood system vent filters in a clean condition.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition
Observation: Intake and exhaust air ducts are not being cleaned. The vent in the women's restroom was covered with dust.
Correction: Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials
- Mops - Drying Mops (corrected on site)
Observation: Mops not hung up to air dry. Mop was hung up during inspection.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
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02/08/2016 | Routine | |
Abbreviations: WIC - walk in cooler
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the interior of the fryer cabinets 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.
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02/03/2015 | Routine | |
Abbreviations: WIC - walk in cooler
No violation noted during this evaluation. | 07/18/2014 | Risk Factor | |
Abbreviations: WIC - walk in cooler
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Food stored in a location where it is subject to splash, dust or other contamination. Observed breaded chicken breasts and onion rings in the reach in freezer that were not covered. Items were covered during the inspection.
Correction: Store food where it is not exposed to splash or install an approved durable, and cleanable barrier between the splash source and the food to prevent contamination.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The nonfood contact surface of all of the HVAC vents in the kitchen and the metal toilet paper holders in both rest rooms are not corrosion resistant, nonabsorbent, and/or smooth. Heavy amounts of rust observed on these surfaces.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact interior surfaces of the fryer cabinets 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.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The caulking along the sink and the floor coving in the men's rest room were 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.
- Mops - Drying Mops (corrected on site) (repeated violation)
Observation: Mops not hung up to air dry. Mop observed in mop bucket. Mop was hung up to dry.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
- Dressing Rooms - Using Dressing Rooms and Lockers (corrected on site)
Observation: Employees are not using the dressing rooms, designated area or lockers provided. Observed employee clothing and a cell phone stored on the dry storage shelves. Person in charge relocated items to proper storage area.
Correction: Employees that regularly change their clothes in the establishment should use the dressing room or lockers provided.
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02/05/2014 | Routine | |
Abbreviations: WIC - walk in cooler
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Liquid Egg Whites (56'F) and Roast Beef (57'F) cold holding at improper temperatures. Person in charge had all item relocated to WIC. Unit was unplugged. Unit was plugged back in to cool down. This is the second inspection to find this situation so it was recommended to the person on charge to investigate why this is happening.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The food-contact surfaces of the equipment being washed in the 3-compartment sink were not observed sanitized. There was no measurable sanitizer in the sink. Person in charge changed out the empty Quaternary Ammonium sanitizer bottle with a new one. The sanitizer then measured 200 ppm.
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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10/29/2013 | Risk Factor | |
Abbreviations: WIC - walk in cooler
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: The liquid eggs in the 3 door counter cooler is cold holding at improper temperatures. Unit was discovered to be unplugged. Product was relocated to the WIC. Unit was checked later and was found to be cooling at proper temperatures.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Equipment - Good Repair and Proper Adjustment
Observation: The ice bucket and ice scoop were observed in a state of disrepair and damaged.
Correction: Repair the ice bucket and ice scoop 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 ice bucket and ice scoop, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment - Good Repair and Proper Adjustment
Observation: Unused or non-functioning equipment not removed from the premises. Observed unused warmer stored in the back room.
Correction: Remove any unused or non-functioning equipment from the premises.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket to the line RIC is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the HVAC air intakes in the kitchen, the floor under the fryers, inside the fryer cabinets and the bottom of the sheetpans in the prep area has 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 and Utensils, Air-Drying Required
Observation: Observed insert pans stacked while wet after cleaning and chemical sanitization in the pan storage area.
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.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: A clean stainless steel bowl and pan were observed stored with the food-contact surface facing upward in the pan storage area.
Correction: Store equipment and utensils covered or inverted to prevent contamination while in storage.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Single service items observed unprotected from contamination. Observed to-go containers above the cooks line stored food contact surface facing up.
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser.
- Critical: Backflow Prevention Device, When Required*
Observation: Backflow or backsiphonage prevention device not available on threaded faucet as required by law. Observed garden hose with spray nozzle connect to the mop sink faucet without a backflow prevention device.
Correction: Provide a backflow or backsiphonage prevention device on all threaded faucets.
- Light Bulbs Protective Shielding
Observation: Light bulbs in back prep and dry storage area of the kitchen are not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Physical Facilities in Good Repair
Observation: The wall coving near the fryers is not maintained in good repair. Observed tiles that are not sealed to the wall. The light bulb and cover are missing under the hood above the deep fryer. Also observed that the grouting in some areas of the kitchen is in need of attention.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The wall under the 3-compartment sink is 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.
- Mops - Drying Mops
Observation: Mops not hung up to air dry. . Observed mop stored mop head down on the floor in the back storage area
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
- Critical: Toxics - Medicines - Restriction and Storage* (corrected on site)
Observation: Observed medication located on the food shelves in the dry storage area.
Correction: Locate medicines to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles
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04/10/2013 | Training | |
Facility is generally clean and well maintained. The Person In Charge and employees are very knowledgeable in food safety.
*The sandwich prep unit was measuring an ambient air temperature of 48'F. Foods were just prepped and placed in the unit prior to my arrival. Advised Person In Charge to remove all foods from the unit until it is functioning properly and capable of cold holding foods at 41'F or below. The PIC had an employee remove all foods.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Carton of liquid eggs (58'F) cold holding at improper temperatures in the 3-door undercounter cooler. The cooler was accidentally unplugged. (Employee plugged in cooler and foods were removed until the unit reached 39'F).
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: The Person in Charge could not produce an appropriate food temperature measuring device to verify cooking temperatures of thin foods such as meat patties or fish filets.
Correction: A temperature measuring device with a suitable small-diameter probe (1.5mm or less) that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods such as meat patties and fish filets.
- Equipment - Good Repair and Proper Adjustment
Observation: REPEAT: The door gaskets to the sandwich prep unit are torn.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Equipment and Utensils - Good Repair and Calibration
Observation: The following equipment was observed in a state of repair and condition preventing effective maintenance and easy cleaning: 1. Cracked ice scoop, 2. Ice bucket (holes in bottom), 3. Pitted meat slicer.
Correction: Discard, replace or repair the EQUIPMENT to provide proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter.
- Non-Food Contact Surfaces
Observation: REPEAT: Surfaces inside the cabinets to the fryers have heavy grease accumulation.
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
Observation: REPEAT: Stainless steel 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.
- Critical: Backflow Prevention Device, When Required* (corrected on site)
Observation: REPEAT: Backflow prevention device not installed on the hose with pressurized spray nozzle at the mop sink. (The PIC turned off the faucet, thus eliminating the pressure)
Correction: Provide a backflow prevention device that works under pressure on the y connection where the hose is attached.
- Light Bulbs Protective Shielding
Observation: REPEAT: Fluorescent light bulbs in the back storage areas not shielded, coated, or otherwise shatter-resistant. 1 bulb was labeled "RGUARD", but the others were not.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Physical Facilities in Good Repair
Observation: The following physical structures are not maintained in good repair: 1. Tile cove base next to fryers separating from wall, Worn floor grouting in several areas- especially in front of the fryers.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: REPEAT: Caddy of cleaning supplies stored on shelf next to seasonings. (Caddy was relocated to the cleaning supply storage shelf.)
Correction: Containers of HAZARDOUS PRODUCT must be located in an area that is not above food, equipment, utensils, linens or single service items.
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04/10/2013 | Routine | |
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