- 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 stored over RTE food in under counter refrigerator.
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. Shell eggs moved to bottom shelf during inspection.
- Cooling Methods
Observation: Food containers for cooling food are arranged so as not allow for maximum heat transfer. Sausage gravy removed from RT cans are being staged in deep plastic covered pans which are stacked on top of each other. Still 58 F after a couple of hours.
Correction: Arrange the food containers in the refrigeration equipment to provide maximum heat transfer through the container walls. Loosely cover or uncover the food if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. Suggest pre-chilling cans of gravy before opening and staging gravy. Make sure gravy is down to 41 For below within the 4 hour time period or discard the gravy.
- Temperature Measuring Devices (corrected on site)
Observation: There was no temperature measuring device or no working temperature measuring device located in the following equipment: frappe refrig, mccafe refrig, take out under counter refrig and refrigerator in back biscuit area..
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.
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03/14/2016 | Routine | |
| No violation noted during this evaluation. | 03/30/2015 | Routine | |
Change the wiping cloth buckets more often.
- Equipment - Good Repair and Proper Adjustment (corrected on site)
Observation: Light bulbs(out) in the walk in cooler were observed in a state of disrepair and damaged.
Correction: Repair the light bulbs 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 light bulbs, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
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09/30/2014 | Routine | |
Reopening after fryer/exhaust hood fire.New hood and exhaust to be installed next week. Only cooking will be done on the clamshell. No deep fat frying until new exhaust system is installed. Food establishment has been thoroughly cleaned and sanitized. Okay to reopen.
No violation noted during this evaluation. | 05/27/2014 | Other | |
- Ice Used as Exterior Coolant - Prohibited as Ingredient (corrected on site)
Observation: Ice used as a medium for cooling the exterior surfaces of food is also for drink ice or used as food. (lemon containers,drive thru)
Correction: Cease use of ice used as a cooling medium for food. Ice that has been in contact with unsanitized surfaces or raw animal foods may contain pathogens and other contaminants.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket to the front line reach in is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory in the front line area.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
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03/11/2014 | Routine | |
Keep an eye on glass door reach in in back. Make sure it can maintain temperature.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (repeated violation)
Observation: Quartenary ammonia being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010
Correction: Utilize only @sanitizing agent@ that meet the requirements of 21 CFR 178.1010 when applying to food contact surfaces
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08/21/2013 | Routine | |
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory in the back prep area.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
- Critical: Sanitizer - Criteria/Chemicals for food contact*
Observation: Quatenary ammonia being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940.Automatic dispenser for three compartment sink not calibrated correctly.
Correction: Utilize only @sanitizing agent@ that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces.Calibrate automatic dispenser.
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02/13/2013 | Routine | |
Thanks for installing the hand sink up front.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory in the front.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
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02/22/2012 | Routine | |
Hand sink to be installed in front area.
No violation noted during this evaluation. | 09/20/2011 | Risk Factor Assessment | |
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