Golden State Foods is the supplier. Proteins are received frozen and go directly to cook. Raw shell eggs used for egg McMuffins. Discussed employee health
- Critical: Temperature, Cooking - Raw Animal Foods* (corrected on site)
Observation: Observed the ground beef (hamburgers) not cooked to a sufficient temperature and time to eliminate pathogenic bacteria. Observed hamburger removed from grill and placed in hot hold pan with a final cooking temperature of 147 F. PIC stated the hamburgers had not been positioned properly on the grill.
Correction: Recommend continuing to cook the meat to heat all parts to 155°F or above for 15 seconds, 145°F for 3 minutes, 150°F for 1 minute, or instantaneously at 158°F. PIC had employee continue cooking hamburgers
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Observed cream in the drive thru Sure Shot dispenser cold holding at improper temperatures
Correction: observed at 45 F. PIC stated this had been placed in unit within the last 4 hours.
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10/13/2015 | Risk Factor | |
- Non-Food Contact Surfaces (repeated violation)
Observation: Observed the nonfood contact surfaces of the door gaskets and shelves in the reach in freezers, reach in coolers and the prep area around the toaster with accumulations of grime and debris and in need of cleaning.
Correction: Recommend cleaning. 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 (repeated violation)
Observation: Observed the floor in need of cleaning.
Correction: Recommend cleaning. 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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04/22/2015 | Follow-up | |
Golden State is the food supplier. Proteins are received mostly raw and frozen. No hot food is cooled for carry over. Hot foods are on time and temperature control (15 mins to 1 hour)
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Observed creamer in the cream #2 dispenser cold holding at improper temperatures. Observed creamer at 44.5 F.
Correction: Recommend cold holding potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. PIC discarded the creamer.
- Equipment - Good Repair and Proper Adjustment
Observation: Observed the cream dispenser cooler #2 in a state of disrepair and damaged
Correction: observed improperly cold holding at 44 F.
- Non-Food Contact Surfaces
Observation: Observed the nonfood contact surfaces of the door gaskets and shelves in the reach in freezers, reach in coolers and the prep area around the toaster with accumulations of grime and debris and in need of cleaning.
Correction: Recommend cleaning. 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: Observed the floor in need of cleaning.
Correction: Recommend cleaning. 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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04/15/2015 | Routine | |
Discussed menu. Raw products are shell eggs, frozen hamburger and frozen chicken. Hamburger and chicken is cooked from frozen. Temperature log book reviewed for food and equipment temps. Reviewed Employee HEalth - signs and symptoms and reporting agreement being used.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit. (Raw shell eggs observed stored over RTE prepped items for lunch)
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Sanitizer in wiping cloth buckets observed < 100 ppm.
Correction: Ensure cloths used for wiping cloth bucket at proper concentration between 100 - 400 ppm at all times. Recommend changing buckets every 4 hours. .
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash station at the dish area is being used for purposes other than washing hands. Handsink observed blocked and not being used as items were stored in sink.
Correction: The handwash facility identified above is to be used for washing hands only
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10/08/2014 | Routine | |
Pre-opening inspection. All recommendations/ corrections from previous inspection made. Observed fryers and grills powered on. Observed hand sinks stocked. Observed disposable gloves and food thermometer present. Observed quat sanitizer preset at 3 basin at 300 ppm and test strips present. Ice scoop will be stored in ice with handle up until storage container delivered. Observed covered trash can for women's rest room. Observed food in facility
No violation noted during this evaluation. | 06/25/2014 | Pre-Opening | |
Pre opening inspection.
No violation noted during this evaluation. | 06/18/2014 | Follow-up | |
Walk thru inspection. Items needed for opening discussed.
No violation noted during this evaluation. | 06/09/2014 | Pre-Opening | |
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