All violations have been corrected since the last inspection.
The Pepsi RIC will be repaired and no TCS foods stored in it at the time of inspection.
Employees must wear hairnets or hats.
FDA 1-B form provided.
No violation noted during this evaluation. | 01/29/2016 | Follow-up | |
The follow-up inspection will occur on January 27, 2016. All violations must be corrected prior re-inspection.
- Food Storage Containers - Identified with Common Name of Food
Observation: Unlabeled food container near mop sink.
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.
- Food Storage - Clean and Dry Location
Observation: Onions stored on the floor near mop sink.
Correction: Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Chili, cheese sauce, sliced and bulk cheeses cold holding at improper temperatures in the front Pepsi 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.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The prepared ready-to-eat (RTE) baked potatoes, chicken strips, sliced cheeses and hot dogs in the 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.
- Equipment and Utensils - Multiuse, Characteristics
Observation: The food contact surface of the ice scoop is not durable, nonabsorbent, easily cleanable, resistant to pitting.
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.
- Equipment - Good Repair and Proper Adjustment
Observation: Pepsi RIC is not supporting cold holding temperature of 41 F or less. Do not store any TCS foods inside.
Correction: Repair Pepsi RIC 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, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: slicer.
Correction: Clean and sanitize these surfaces for food contact.
- Physical Facilities in Good Repair
Observation: Ceiling tile is missing above slicer.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- 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.
- Mops - Drying Mops (repeated violation)
Observation: Mops not hung up to air 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.
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01/20/2016 | Routine | |
Notes:
Do not overload containers in the top portion of sandwich table and meat well.
Do not store any TCS foods in the front Pepsi unit, unit is not supporting cold holding temperature of 41 F or less.
Provide additional thermometer for Pepsi unit.
Use test kit to ensure proper chemical concentration of sanitizer.
Critical violations must be corrected within 10 days, non-critical violations must be corrected within 30 days.
- Warewashing Equipment, Cleaning Frequency
Observation: The compartments and drainboards of the 3 VAT sink are heavily soiled/moldy.
Correction: Clean the sink compartment(s) or drainboards: 1) before use. 2) throughout the day at a frequency to prevent contamination of food, sanitized equipment and utensils. and 3) if used, at least every 24 hours.
- 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: bulk food bean near mop sink. Clear door to the ice machine covered with mold.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Handwashing Cleanser - Availability
Observation: Soap was not provided at the hand washing lavatory in the back.
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.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floors in the corners and underneath equipment
Correction: ceiling tiles around ceiling fans noted in need of cleaning.
- Premises - Maintaining Premises - Unnecessary Items and Litter
Observation: Facility is storing unnecessary items to the operation or maintenance of the establishment. Remove old ice machine and other equipment in the right corner from the door.
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.
- Critical: Sanitizer - Criteria/Chemicals for food contact*
Observation: Quaternary ammonium being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940
Correction: Utilize only 200 - 300 ppm that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces
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09/17/2015 | Routine | |
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on the bulk sugar bin exterior.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Plumbing System Maintained in Good Repair
Observation: Hand sink in ware washinsg area is in poor repair.
Correction: Repair and maintain all plumbing components and fixtures.
- Mops - Drying Mops
Observation: Mops not hung up to air 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.
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05/05/2015 | Routine | |
- Equipment - Good Repair and Proper Adjustment
Observation: Unused lexans and pans stored above culinary sink are being soiled with dust and spash. .
Correction: Remove any unused or non-functioning equipment from the premises.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: The handwash station at the customer counter is being used to clean equipment.
Correction: The handwash facility identified above is to be used for washing hands only
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01/22/2015 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: 40+ pounds of raw ground beef cold holding at improper temperatures. Product was discarded.
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.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (corrected on site)
Observation: Sink used for staging sealed, packaged chubs of ground beef was soiled.
Correction: Maintain 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.
- Prohibitions (corrected on site)
Observation: Ice scoop staged adjacent to hand sink where it is exposed to splash and other contamination.
Correction: Discontinue storage of clean utensils in an area subject to contamination.
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10/27/2014 | Routine | |
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: In use open drinking container stored in a manner that may contaminate food, food contact surfaces or utensils.
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: Reheating for Hot Holding*
Observation: Chili classified as ready-to-eat (RTE) taken from a commercially processed, hermetically sealed container, or from an intact packaged purchased from a food processing plant, was not reheated to the proper temperature for hot holding.
Correction: Reheat commercially processed RTE food for hot holding to 135°F or above.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Surfaces of the interior door and ledge of the ice machine were observed soiled with accumulations of grime and debris.
Correction: Clean the surface of interior of the ice machine at any time when contamination may have occurred or per manufacturer specifications.
- Equipment - Cooking and Baking Equipment
Observation: The cavity of the microwave oven is observed soiled.
Correction: Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.
- Handwashing Cleanser - Availability (corrected on site)
Observation: Soap was not provided at the hand washing lavatory in the ware washing area
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.
- Physical Facilities in Good Repair
Observation: Some ceiling tiles missing, broken, or in disrepair.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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07/10/2014 | Routine | |
Operator explained that back-up ice machine is going to be repaired and used in the facility. If machine is not repaired, it must be removed from the facility.
Ice machine should be repaired by the next routine inspection.
- Sanitizing Solutions, Testing Devices (repeated violation)
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
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03/18/2014 | Follow-up | |
Hand sink must be repaired and working properly at all times, to establish proper hand washing.
Clean slicer prior to next use.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site) (repeated violation)
Observation: Chili hot holding at improper temperatures. Do not leave chili on the counter.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
- 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 chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Hole observed in the lid of one of the chest freezers. Replace freezer to prevent elevated food temperatures.
Correction: Repair the freezer lid 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 freezer lid, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Heavy accumulation of congealed syrup noted on the soda nozzles, on the soda dispenser.
Correction: Clean the surface of soda nozzles 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 Lavatory, Water Temperature, and Flow (repeated violation)
Observation: Hot/cold water has been turned off at the back sink, due to a leak. Sink must be fixed so that hands may be washed.
Correction: Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: Trays are being rinsed in the front 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 at the mop sink not sealed. Seal hand sink, by the three compartment sink to the wall.
Correction: Seal floor and wall juncture in rooms where water flush cleaning methods are used.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floors throughout and ceiling above the food prep area 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.
- Premises - Maintaining Premises - Unnecessary Items and Litter
Observation: Facility is storing unnecessary items to the operation or maintenance of the establishment. (toaster for buns and ice machine)
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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03/06/2014 | Routine | |
- Critical: Food - Potentially Hazardous Food - Hot Holding*
Observation: Cheese sauce hot holding at improper temperatures.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Sliced tomato and cheese slices in the top of the large make table cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Good Repair and Proper Adjustment
Observation: Lid of chest freezer was observed in a state of disrepair and damaged.
Correction: Repair the chest freezer lid 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 chest freezer lid, 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: The door gasket to the true two door reach-in cooler is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Good Repair and Calibration of Thermometers (repeated violation)
Observation: Observed food thermometer is not calibrated to ensure accuracy
Correction: Calibrate food thermometer according to manufacturer's specification as necessary to ensure accuracy
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Clean ice bucket were not observed stored in a position to allow air-drying.
Correction: Store ice bucket in a self-draining position that allows air-drying.
- Handwashing Lavatory, Water Temperature, and Flow
Observation: No hot or cold running water is being supplied to hand sink by the three compartment sink.
Correction: Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Wall behind the grill 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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11/18/2013 | Routine | |
Pepsi cooler is only being used for drinks. If anything other than drinks are going to be stored in this cooler, refrigeration must be repaired.
No violation noted during this evaluation. | 08/19/2013 | Follow-up | |
Follow-up will occur on/about 08/19/2013.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Meats in the cold well beside the grill and foods in the true reach-in cooler cold holding at improper temperatures. Foods in the true reach-in cooler were moved.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Temperature Measuring Devices (repeated violation)
Observation: Thermometers needed in the cold well and whirlpool freezers.
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
Observation: Ambient air temperature in pepsi reach-in and true reach-in were elevated. Shelving in the coldtech make table needs to be repaired.
Correction: Repair the refrigeration 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 refrigeration, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Good Repair and Calibration of Thermometers
Observation: Observed food thermometer is not calibrated to ensure accuracy
Correction: Calibrate food thermometer according to manufacturer's specification as necessary to ensure accuracy
- Non-Food Contact Surfaces
Observation: Bottom of the cold tech make table noted in need of being cleaned.
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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08/08/2013 | Routine | |
Hand sink scheduled to be prepared today.
Pepsi cooler up front should only be used for drinks until it is repaired and can maintain foods at 41 F or below.
Ensure cheese is hot held at 135 F or above.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site) (repeated violation)
Observation: Cheese sauce hot holding at improper temperatures. Ensure steam well has enough water.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
- Handwashing Lavatory, Water Temperature, and Flow (repeated violation)
Observation: No water supplied to the back hand sink.
Correction: Hand sink should be able to supply hot and cold running water.
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05/07/2013 | Follow-up | |
A follow-up inspection to occur on/about 05/07/2013.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site) (repeated violation)
Observation: In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
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: Food Contact with Equipment and Utensils* (corrected on site)
Observation: Observed cook use the same gloves to handle raw hamburger meat and hamburger bun. Gloves were removed, hands were washed, and bun was discarded.
Correction: Use only cleaned and sanitized utensils or equipment during food preparation.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Cheese sauce hot holding at improper temperatures. Ensure steam well has enough water.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Gyro meat cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Temperature Measuring Devices (repeated violation)
Observation: Thermometer missing in several coolers.
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.
- Cooling, Heating, and Holding Capacities (corrected on site)
Observation: Whirlpool reach-in was overstocked and is not sufficient in number or capacity to meet the food storage demands of the establishment.
Correction: Provide additional refrigeration necessary to maintain food items at 41 F. Overstocked equipment does not allow for proper air circulation and/or heat transfer. Improper food storage temperatures are a major contributing factor to foodborne illness.
- Handwashing Lavatory, Water Temperature, and Flow
Observation: No water supplied to the back hand sink.
Correction: Hand sink should be able to supply hot and cold running water.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floor throughout kitchen 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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04/26/2013 | Routine | |
Facility has chlorine test kit and employee health policy in place. Will drop off FDA form 1-B in Arabic.
Ensure that no eating is done in the kitchen.
Change sanitizer every four hours or if water is dirty.
Do not stack foods too high in containers to prevent temperature from elevating.
Non-critical violations should be corrected within 30 days.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: The employee observed eating in areas where they may contaminate food, clean equipment, utensils or other items needing protection.
Correction: Provide a designated area where employees may eat so as not to contaminate exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles, or other items needing protection.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Chicken strips and gyro meat cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Temperature Measuring Devices
Observation: There were no temperature measuring devices located in the whirlpool reach-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.
- Good Repair and Calibration of Thermometers (repeated violation)
Observation: Observed food thermometer is not calibrated to ensure accuracy
Correction: Calibrate food thermometer according to manufacturer's specification as necessary to ensure accuracy
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: Back hand sink observed leaking.
Correction: Repair and maintain all plumbing components and fixtures.
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01/08/2013 | Routine | |
Entire kitchen should be THOROUGHLY cleaned.
Clean sliced in between uses.
A few fruit flies were observed. Have pest control treat facility along with deep cleaning.
Store limited amounts of foods on the cook line to prevent the temperature from elevating.
A follow-up inspection will occur on or about February 27, 2012. Critical violations must be corrected by this time.
Non-critical violations should be corrected within 30 days.
- Critical: Hands - When to Wash*
Observation: Observed employee handling raw philly meat & raw hamburgers without changing his gloves and washing his hands prior to handling bread.
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.
- Food Storage - Clean and Dry Location
Observation: Food stored on the floor or food stored less than 6" above the floor. Large tubs of slices potatoes were observed being stored on the floor uncovered.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Chili hot holding at improper temperatures. Chili observed hot holding at 131 F. Chili was voluntarily discarded.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: All potentially hazardous foods in the Pepsi reach-in cooler cold holding at improper temperatures. Foods were voluntarily discarded.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Temperature Measuring Devices
Observation: There were no temperature measuring devices located in the Pepsi reach-ins and the make-up table.
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
Observation: Ambient air temperature of the Pepsi reach-in cooler was observed at 54 F. Do not store any potentially hazardous foods in this unit until is has been repaired.
Correction: Repair the Pepsi reach-in 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 Pepsi reach-in, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Non-Food Contact Surfaces
Observation: Areas noted in need of being cleaned: interior of the make-up table, interior of the microwave, behind the cook line, and the floors of the kitchen.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Plumbing System Maintained in Good Repair
Observation: Leak observed at the back hand sink.
Correction: Repair and maintain all plumbing components and fixtures.
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02/17/2012 | Routine | |
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