The operator provided a metal probe thermometer, chlorine test strips and an Employee Health policy during today's inspection.
- Toilet Room Receptacle Covered
Observation: There is no covered refuse container for the disposal of feminine napkins in the ladies restroom.
Correction: Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.
- 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 (baker's handsink station)
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
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12/17/2015 | Routine | |
Store liquid eggs in an ice bath that surrounds product. If container is sitting on top of ice it will not maintain temperature.
Small amount of build up noted on soda nozzles. May want to clean nightly to prevent build-up
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Liquid egg 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) (repeated violation)
Observation: Par cooked fries 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.
- Good Repair and Calibration of Thermometers (corrected on site)
Observation: Observed food thermometer is not calibrated to ensure accuracy
Correction: Calibrate food thermometer according to manufacturer's specification as necessary to ensure accuracy
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08/05/2015 | Routine | |
- 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. Mug of hot chocolate observed sitting on the make table.
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: Time as a Public Health Control* (corrected on site) (repeated violation)
Observation: Par cooked fries and steak filet 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.
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03/31/2015 | Routine | |
Place globe back on light bulb at the hood system by the bakery area.
Hand washing sign is needed at the hand sink in the bakery area.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Cheese slices in the top of the small make table cold holding at improper temperatures. Do not stack product to high, causing an elevation in temperature.
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: Par cooked french fries 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.
- Temperature Measuring Devices
Observation: The temperature measuring devices in the small make table cooler and the bakery under counter reach-in were not properly located in the warmest part of the unit. Thermometer moved to the front of the bakery cooler.
Correction: Relocate the temperature measuring device to the warmest part of the refrigeration unit to properly represent the ambient air temperature.
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12/09/2014 | Routine | |
Sensor that activates the light for the door to the walk-in cooler has been ordered.
Thermometers should be in the warmest part of each refrigerator. (MUT cooler and the front under counter reach-in.
FDA form 1-B is used for employee health policy. Form was provided to inspector.
- Critical: Food Contact with Equipment and Utensils* (corrected on site)
Observation: Observed employee wearing the same gloves to handle raw, frozen breaded chicken tenders and lids of clean pans that are also handled by employees handling ready-to-eat food.
Correction: Use only cleaned and sanitized utensils or equipment during food preparation.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: Grease build-up noted on clean drain pans for cooked chicken.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Non-Food Contact Surfaces and Utensils (corrected on site)
Observation: Surfaces of the soda nozzles were in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
Correction: Clean the surface of the 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.
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09/02/2014 | Routine | |
Parts have been ordered for the make table and the hand sink. Foods are being kept on an ice bath in the interim. Call once hand sink and refrigerator have been repaired.
Review warewashing procedures with staff.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* (corrected on site) (repeated violation)
Observation: Chemical sanitizer immersion time was not adequate for chlorine sanitizing solution. Immerse food contact surfaces for at least ten seconds.
Correction: Provide chlorine sanitizer at a proper concentration of 50-100 ppm and immerse or expose food contact surfaces to sanitizing solution for adequate time.
- Handwashing Lavatory, Water Temperature, and Flow (repeated violation)
Observation: Water from the handwashing sink at the bakery area 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.
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06/13/2014 | Follow-up | |
French fries must be labeled once they are pulled from fryers.
Management explained that lids for chicken are washed in the one compartment sink labeled "chicken only." It was my understanding that this was for food prepartation, however manager explained that no chicken is prepped here, only in the marinating bins. Explained that dishes should be washed only in the warewashing area.
Post most recent permit.
A follow-up inspection will occur on/about June 12, 2014.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Homestyle tenders at the front counter and at drive thru 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: Cheese slices cold holding at improper temperatures. Cheese slices were being stored, for a short period of time, in the make table that currently is not in proper working order. Ambient air temperature observed at 56 F. If foods are going to be placed in this cooler for any length of time, they should be placed on enough ice to keep foods at the required 41 F or below.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Good Repair and Calibration of Thermometers (corrected on site)
Observation: Observed food thermometer is not calibrated to ensure accuracy
Correction: Calibrate food thermometer according to manufacturer's specification as necessary to ensure accuracy
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing*
Observation: Chemical sanitizer immersion time was not adequate for chlorine sanitizing solution. Immerse food contact surfaces for at least seven seconds.
Correction: Provide chlorine sanitizer at a proper concentration of 50-100 ppm and immerse or expose food contact surfaces to sanitizing solution for adequate time.
- Handwashing Lavatory, Water Temperature, and Flow
Observation: Water from the handwashing sink at the bakery area 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.
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06/02/2014 | Routine | |
Label foods with timers, as soon as they are placed in holding units.
- Equipment and Utensils, Air-Drying Required (corrected on site)
Observation: Containers/lids for flour mixture were observed cloth-dried rather than air-dried after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored. Cloth-drying may transfer microorganisms to equipment or utensils.
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02/21/2014 | Routine | |
Thermometer should be at the front of all hot/cold holding equipment.
Traulsen under counter reach-in in the bakery cooler needs a thermometer.
- Critical: Time as a Public Health Control* (corrected on site) (repeated violation)
Observation: Par cooked fries and several other items on the steam line 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.
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10/24/2013 | Routine | |
Review items listed above with staff immediately.
- Critical: Hands - When to Wash*
Observation: Observed cook handling raw, frozen chicken tenders, raw, frozen sausage patties, and clean pans used for food storage without washing hands in between different tasks.
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: Temperature, Cooking - Raw Animal Foods* (corrected on site)
Observation: The chicken breast and chicken tenders were not cooked to a sufficient temperature and time to eliminate pathogenic bacteria.
Correction: Continue to cook the stuffed food to heat all parts to 165°F or above for 15 seconds.
- Critical: Time as a Public Health Control*
Observation: Par cooked fries and pre-made biscuits 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. Timer placed was placed on fries.
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.
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07/11/2013 | Routine | |
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