Facility using a walk in unit for storage of single service items. Leak observed in this storage walk in unit. Change sanitizer solution whenever it gets soiled (corrected during inspection). Single service items stored on top of the make unit should be stored in a clean and sanitized tray or a clean and sanitized surface. Facility management to provide a time line for repairing the leak in the walk in storage unit. Store fork/spoon/tongs used in the lime container in a upright position. Implement a better cleaning schedule.
- Hands - Where to Wash (corrected on site)
Observation: Manager was observed cleaning their hands in a sink used for utensil washing.
Correction: Instruct food employees to clean their hands in a handwashing lavatory. Food employees may not clean their hands in a sink used for food preparation or utensil washing.
- Hair Restraints - Effectiveness
Observation: Manager observed working in the food service area without proper 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
- Food Storage Containers - Identified with Common Name of Food (corrected on site)
Observation: Unlabeled food containers at the make line unit.
Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Pork sausage (117 F) hot holding at improper temperatures. Person in Charge (PIC) discraded product.
Correction: Discard the food and ensure that potentially hazardous foods for hot holding are maintained at 135°F or above to inhibit the growth of harmful bacteria.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following non food contact surfaces: Inside of all refrigeration and freezer units, floors of all walk in units, walk in storage cooler, gaskets of all refrigeration, freezer, and walk in units, all piping in mop sink room, faucets and sprinkler hose of the 3 compartment sink...etc
Correction: Maintain non food contact surfaces of equipment clean.
- Prohibitions - Single Service (corrected on site)
Observation: Single-service or single-use items found stored in walk in storage cooler under a leak originating from the walk in storage cooler ceiling.
Correction: Discontinue storage of clean equipment and utensils in a location subject to contamination.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash station by the make line unit is being used as a dump station.
Correction: The handwash facility identified above is to be used for washing hands only.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Walls floors, and ceilings throughout the facility noted in need of deep 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 systems over the fryers and over the conveyor oven are not being maintained in a clean condition.
Correction: Maintain hood system vent filters in a clean condition.
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03/04/2016 | Routine | |
Permit displayed. Certified food manager (CFM) present. Active managerial control observed. Spoke with CFM regarding the following: 1) Facility noted in need of deep cleaning 2) Post health permit in the front by the cash registers in plain view of the public 5) Check interiors all refrigeration units (freezers) for ice build (could compromise the functionality of units
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following non-food contact surfaces: Inside bottoms of all reach in refrigerators, reach in freezers, floor of walk in refrigerator and freezer, gaskets of all refrigeration units, fryer buttons, wire racks of walk in refrigerator, exterior surfaces of all units including fryers, cables and sockets behind fryers....etc
Correction: Maintain non food-contact surfaces of equipment clean.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Single service items observed unprotected from contamination.
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floors under and between all equipment, and walls behind equipment noted in need of deep 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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12/21/2015 | Routine | |
Permit displayed. Certified food manager (CFM) present. Active managerial control observed. Spoke with CFM regarding the following: 1) Written employee health, food safety and general sanitation practices 2) Post handwashing sign at hand sink next to 3 compartment sink (sign provided) 3) Observe handwashing practices of employees shifting from one task to another 4) Store all in use tongs on a clean and sanitized surface 5) Check interiors all refrigeration units for ice build (could compromise the functionality of units) 6) Air dry all food contact surfaces before storing in direct contact with food (ice scoop in ice machine).
- Jewelry - Prohibition (corrected on site)
Observation: Employees wearing wrist watch and wrist band on their arms and hands while handling food.
Correction: Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band.
- Food - Miscellaneous Sources of Contamination (corrected on site)
Observation: Employee observed touching food contact surface of the ice-scoop while removing ice from the ice machine.
Correction: Protect food from miscellaneous sources of contamination.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following non-food contact surfaces: Inside bottoms of all reach in refrigerators, reach in freezers, floor of walk in refrigerator and freezer, fryer buttons, wire racks of walk in refrigerator, exterior surfaces of all units including fryers, cables and sockets behind fryers....etc
Correction: Maintain non food contact surfaces of equipment clean.
- Rinsing Procedures
Observation: A distinct, separate water rinse after washing and before sanitizing of utensils and equipment was not observed.
Correction: For CLEAN IN PLACE equipment, a 3-step washing, rinsing, and sanitizing procedure must be observed and properly utilized.
- Refuse - Covering Receptacles (corrected on site)
Observation: Dumpster or outside refuse container was open or uncovered.
Correction: Cover all waste containers when not in continuous use.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floors under all equipment, walls behind equipment, and ceiling over the food prep areas noted in need of deep 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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09/29/2015 | Routine | |
Permit issued
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: The employee observed drinking from an uncovered container in the food preparation area.
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: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands.
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.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: In-use utensils (tongs in burger freezer and chicken tongs hanging on side of bun rack) improperly stored between use.
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: Equipment and Utensils - Multiuse, Characteristics* (corrected on site)
Observation: The food contact surface of the chicken fryer basket is not safe.
Correction: Replace the chicken fryer basket to permit easy cleaning and prevent the migration of deleterious substances and permit cleanability.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: Quaternary Ammonium sanitizing solution used was just below 200 ppm.
Correction: Adjust the sanitizing solution to between 200 and 400 per million or otherwise identified by manufacturer's recommendations.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: sides of fryers, floor of walk in freezer, bottoms of refrigerators, in water at hot holding areas, food racks, plastic food rack covers and shelving throughout facility..
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash station is being used for purposes other than washing hands.
Correction: The handwash facility identified above is to be used for washing hands only
- Physical Facilities in Good Repair (repeated violation)
Observation: Food establishment has broken tiles through out facility and walls and ceilings need maintenance/facelift. Reseal 3 compartment sink and handwashing sink to 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
Observation: Food establishment noted in need of deep 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.
- Maintenance Tools - Storing Maintenance Tools (corrected on site)
Observation: Maintenance tool stored over food prep table.
Correction: Maintenance equipment supplies and tools such as brooms, mops, vacuum cleaners, and similar items must be stored so they do not contaminate food equipment, utensils, linens, and single-service and single-use articles.
- Permits (corrected on site)
Observation: Permit is not posted in a place where it is readily observable by the public.
Correction: Post the permit in a place where it is readily observable by the public transacting business with the establishment.
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03/23/2015 | Routine | |
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: on, around, under and inside multiple refrigeraton and food storage units.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Physical Facilities in Good Repair (repeated violation)
Observation: Wall under door to walk in refrigerator, mutlitple damaged ceiling tiles, and broken wall behind soda boxes.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: Chemical quaternary ammonium sanitizer solution is greater the 400ppm.
Correction: Adjust quaternary ammonium sanitizer solution to between 200-400ppm to avoid leaving a toxic chemical residue on food and nonfood contact surfaces.
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09/16/2014 | Routine | |
Place CFM certificate and permit in the view of the customer. Very organized.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The hand sink is not sealed to adjoining equipment or walls.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Physical Facilities in Good Repair (repeated violation)
Observation: The follwing are not maintained in good repair:
broken coving, broken walls,holes in walls (behind soda boxes and at mop sink), erroding floor tiles and grout
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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06/20/2014 | Routine | |
Monitor the hot water in the rest rooms to ensure it reaches 100 degrees upon first time the faucet is activated. Gaskets to the cold holding units are on order and a work order will be submitted for the leak under the prep sink. Health Permit Renewal issued.
- Critical: Hands - When to Wash* (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 which may have contaminated his/her hands.
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.
- Hands - Where to Wash
Observation: A food employee was observed cleaning their hands in a food preparation sink or a sink used for utensil washing.
Correction: Instruct food employees to clean their hands in a handwashing lavatory. Food employees may not clean their hands in a sink used for food preparation or utensil washing.
- Jewelry - Prohibition
Observation: Employees wearing jewelry on their arms and hands while preparing food.
Correction: Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band.
- Cooling Methods
Observation: The methods used for cooling were not adequate. Hamburgers placed into a deep container, covered, and then not monitored to ensure proper cooling parameters.
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) fixings for omelettes in the walk in refrigeration unit is not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: The commercially processed ready-to-eat (RTE) liquid eggs in the refrigeration unit was not discarded by the ""consume by"" date.
Correction: Discard the food at this time and ensure all commercially processed RTE food is served, sold or discarded by the ""consume by"" date after opening. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria. Manager voluntarily discarded during the inspection.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Counter tops under equipment, inside surfaces of the reach in coolers, door gaskets, inside surfaces of the reach in freezer where burgers are stored, inside surfaces of the hot holding unit and crevices, corners, hinges, and handles of equipment.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Critical: Plumbing System Maintained in Good Repair
Observation: Plumbing connections under the salad prep sink are leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
- Floors, Walls, and Ceilings, Utility Lines
Observation: Exposed utility service line or pipe behind the ice machine obstructs or prevents cleaning of floor.
Correction: Relocate utility service line to allow access to the floor and coving for cleaning.
- Handwashing Signage/Handwashing Facilities
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Physical Facilities in Good Repair (repeated violation)
Observation: Several wall tiles near hand sink, mop sink and cooking area not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Walls, ceiling, and the floor behind and under the cooking equipment noted in need of cleaning. Floors in walk in refrigerator and freezer.
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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12/27/2013 | Routine | |
Permit issued
- Equipment - Good Repair and Proper Adjustment
Observation: Cooler C has severe ice buildup inside
Correction: Repair to ensure proper function
- Physical Facilities in Good Repair
Observation: The ceiling vent over fry station is loose, the tile behind handsink is damaged, ceiling tile in dry storage is damaged
Correction: Repair/Replace to maintain structures as smooth, durable, and easily cleanable
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The following is in need of cleaning:
-floor and wall under fryers
-floor under soda boxes
Correction: Clean
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03/19/2013 | Routine | |
This establishment was approved for permit.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Refrigeration/freezer door gaskets, electrical outlets and inside burger freezer.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Some wall and floor surfaces 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.
Correction: Maintain hood system vent filters in a clean condition.
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02/22/2012 | Routine | |
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