- Cloths - Wiping Cloths - Use Limitation (corrected on site) (repeated violation)
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the front counter refrigerator and the thermometer in the prep area floor cooler was broken
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: Prep area floor cooler registers an internal ambient air temperature of 58 degrees F and is incapable of safe cold holding of TCS foods .
Correction: Adjust or repair the refrigerator 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 unit, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Warewashing Equipment, Determining Chemical Sanitizer Concentration
Observation: A sanitizer test kit is not being used to ensure the chemical sanitizing solution(s) are at the proper concentration.
Correction: Use a quat chemical test kit to ensure the sanitizing solution is maintained at the proper solution.
- Refuse - Covering Receptacles
Observation: Dumpster or outside refuse container was open or uncovered.
Correction: Cover all waste containers when not in continuous use.
- Refuse - Maintaining Refuse Areas and Enclosures
Observation: Trash and litter were observed adjacent to the refuse container outside the facility.
Correction: The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
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07/08/2015 | Routine | |
Recommend installation of splash shield on left side of hand sink at drive-through to protect foods stored on adjacent cart.
- Hair Restraints - Effectiveness
Observation: Employees 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
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use. No detectable level of quat sanitizer in wiping bucket.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Food Preparation
Observation: Ice is subject to environmental sources of contamination during dispensing, Disposable cup without handle used to scoop..
Correction: Protect ice from environmental sources of contamination bu dispensing with food grade scoop with handle.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: Shredded cheese and cut tomatoes for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
- Equipment - Good Repair and Proper Adjustment
Observation: Door to walk-in cooler (fails to properly seal) and condenser in walk-in freezer (leaks, creating ice build-up on floor) wwew observed in a state of disrepair and damaged.
Correction: Repair the equipment 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 equipment, replace themt with ones that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Handwashing Lavatory, Water Temperature, and Flow
Observation: Water from the handwashing sink at rear of kitchen was measured at a temperature less than 100°F.
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.
- Dressing Areas and Lockers - Designation
Observation: Employee clothing is draped over storage racks for non-perishable foods.
Correction: Provide suitable facilities for the orderly storage of employees clothing and other possessions
- 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.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Working container of glass cleaner not properly labeled.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
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03/04/2015 | Routine | |
- Food - Miscellaneous Sources of Contamination
Observation: Food exposed on cart adjacent to hand sink near drive-through window is exposed to pottential splash from hand washing.
Correction: Protect food from miscellaneous sources of contamination.
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10/21/2014 | Routine | |
Returned to check walk-in cooler since new part had been added on Friday 06/06/14. Cooler was working properly and foods inside were at the proper temperature.
No violation noted during this evaluation. | 06/09/2014 | Other | |
Temporary fix has been made to the walk-in cooler.
Will return Monday after new part has been installed and see how walk-in cooler is running.
No violation noted during this evaluation. | 06/05/2014 | Follow-up | |
Returned to check on status of the walk-in cooler.
Repair technican had been at the facility all day. The compressor had already been replaced and another part was on order. It was being overnighted and should arrive tomorrow.
Explained to the operator the previous day that items should be either moved from this cooler or placed on ice. They could only be placed on ice if the foods in the cooler maintained 41 F or below.
Upon returning, some foods had been moved from the walk-in cooler. White cheddar, American cheese, shredded cheese, and canadian bacon were all still in the cooler. Explained to operator that these foods should be discarded.
Will return tomorrow morning to check on the cooler.
No violation noted during this evaluation. | 06/04/2014 | Other | |
Returned to check walk-in cooler. Ambient air temperature observed at 48 F.
Operator explained that technician working on cooler had just left the facility. He explained that the technician was going to report back to facility first thing the next day. Told operator that foods must be moved to other refrigerators/freezers or iced down immediately. Will return tomorrow to check on the status of the cooler.
No violation noted during this evaluation. | 06/03/2014 | Other | |
Operator called to have walk-in repaired during inspection. Will return later today to check on walk-in cooler.
Cheese slices from the previous day, that were to be counted and trashed were going to be used for sandwiches. Operator explained that there was some mis-communication and they were not to be served. If foods are going to be saved to be counted the next morning, place foods in another area other than the production area to avoid confusion.
Place splash guard at the hand sink by the biscuit prep area.
Ice bucket should be stored inverted.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Canadian bacon, breakfast burrito and foods in the walk-in cooler cold holding at improper temperatures. Canadian bacon and burritos were discarded.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Time as a Public Health Control* (corrected on site) (repeated violation)
Observation: Liquid white egg, liquid yellow egg, and cheese slices for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: Another method of temperature control was observed after time was implemented as the control. Two packages of folded egg that had already been placed on the counter were moved to the refrigerator. Folded egg was discarded.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control.
- Temperature Measuring Devices
Observation: Thermometers needed in the front counter 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.
- Equipment - Good Repair and Proper Adjustment
Observation: Door gaskets on the walk-in cooler and walk-in freezer are in poor repair. Doors do not close properly
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Equipment - Good Repair and Proper Adjustment
Observation: Ambient air temperature of the walk-in cooler was observed at 47 F.
Correction: Repair the refrigerator 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 refrigerator, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Floor and Wall Junctures, Coved, and Enclosed or Sealed
Observation: Floor and wall juncture by the walk-in cooler door and by the three compartment sink are not sealed.
Correction: Seal floor and wall juncture in rooms where water flush cleaning methods are used.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floor between grills, wall between walk-in cooler and walk-in freezer, and floor behind soda dispensing machine noted in need of cleaning. Mop sink in need of being cleaned.
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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06/03/2014 | Routine | |
Change sanitizer every four hours.
Hair should be properly restrained.
- Critical: Time as a Public Health Control* (corrected on site) (repeated violation)
Observation: Cheese slices for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
- Employee Accommodations, Designated Areas (corrected on site) (repeated violation)
Observation: Coats/jackets observed being stored in dry storage area.
Correction: Store clothing and/or personal items in a designated area, away from food.
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02/05/2014 | Follow-up | |
Will return on/about 02/05/2014 to check on McCafe cooler.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Milk in the McCafe machine cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: Folded egg that may be held for 30 minutes at room temperature, was not marked with a discard time.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
- Equipment - Good Repair and Proper Adjustment
Observation: Ambient air temperature of the McCafe machine observed at 60 F. Operator called to have unit serviced. Gasket on the walk-in freezer in need of being replaced.
Correction: Repair the McCafe cooler 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 McCafe cooler, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Employee Accommodations, Designated Areas (corrected on site)
Observation: Coats/jackets observed being stored on cook line and in dry storage area.
Correction: Store clothing and/or personal items in a designated area, away from food.
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01/23/2014 | Routine | |
- 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 quaternary ammonium test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Non-Food Contact Surfaces
Observation: Mop sink is 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.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Wall behind the three compartment sink 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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09/24/2013 | Routine | |
Burrito mixture should be not left on the counter for long periods of time. Recommended placing mixture on ice while preparing burritos to keep the temperature from elevating to high. This must be done immediately.
Gasket has been ordered for drive thru cooler.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Burrito mixture 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.
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05/30/2013 | Follow-up | |
Do not leave foods on the counter. Once onions are cooked they must either be kept at 135 F or cooled down and saved for later use.
Gloves are now being worn while scooping fries. Ensure employee are aware of washing hands when changing gloves.
A follow-up inspection will occur on/about May 29, 2013.
- Critical: Hands - When to Wash*
Observation: Observed employee changing gloves, between different tasks, without washing hands in between.
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.
- Critical: Hands - Preventing Contamination from Hands*
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands. While dispensing french fries, fries were coming into contact with employee's 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.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Burrito mixture and prepared burritos 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.
- Critical: Time as a Public Health Control* (corrected on site) (repeated violation)
Observation: Sliced tomato and cheese slices for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket to the drive thru under counter cooler is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
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05/16/2013 | Routine | |
Facility has adequate metal stem thermometer, quaternary ammonium test kit, and employee health policy in place.
Ensure that no boxes of food are stored on the floor.
Outside of frozen yogurt nozzle should be cleaned in the near future.
Critical violation should be corrected within 10 days.
Non-critical violation should be corrected within 30 days.
Frequent hand washing and glove changing observed.
- Critical: Time as a Public Health Control* (corrected on site) (repeated violation)
Observation: Sliced tomatoes, cheese, and a few items in the drawers for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
- Equipment - Good Repair and Proper Adjustment
Observation: Under counter front reach-in cooler observed with an ambient air temperature of 57. A layer of ice observed on the fans in the back of the cooler
Correction: Repair the under counter 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 under counter reach-in, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Critical: Backflow Prevention, Air Gap* (repeated violation)
Observation: Hose in the three compartment sink hangs below the flood rim level. A new spring is needed to correct the problem. If this direct connection exists between the drinking water system and a source of contaminated water during times of negative pressure, contaminated water may be drawn into and foul the entire system.
Correction: Provide an air gap with a diameter that is at least twice the diameter of the water supply inlet and not less that 1 inch for proper backflow prevention by the air gap.
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01/12/2013 | Routine | |
Notified by Fire Marshal @ 0513 of fire in kitchen. Shift had begun working and operating deep fryer, which was turned off when if began to smoke. When turned on again flames resulted. Flame in gas port ignited grease build-up in bottom interior of fryer cabinet. Ansul system discharged.
Requirements to re-open:
a. Discard all exposed single-service supplies (fry container, cups and lids, napkins, wrap paper, etc) and foods, including those on grill, in holding/timing units, tea and coffee in containers, exposed open bags in meat freezer, grease in fryers, open syrup container, ice in open bins, soft serve ice cream (cleaning top and lid may compromise the integrity of product therein). Products not heavily coated that are still in unopened packages (condiments) or sealed cases may be retained if washed/cleaned.
b. Physical facilities (floors, walls, windows, ceilings) must be washed and rinsed to remove extinguisher residue.
c. Food contact surfaces (utensils, fry baskets, food prep tables and counters, food prep sink, tea dispensers, coffee pots, spouts on soda machine, etc) must be washed, rinsed, and sanitized.
Call for final inspection when cleaning is complete.
No violation noted during this evaluation. | 12/03/2010 | Other | |
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