- *3.4 Observed the front counter unit contained an air temperature of 55°F, the Frappe mix was holding at 51°F and the cream cheese packet was holding at 54°F, also pooling water was observed on the bottom of this unit. Foods and refrigeration unit shall be maintained at 41°F and below to limit the growth of organisms. Discard food items holding at 45°F and above.
- *4.4 Observed the tube for the creamer bag in the machine was not cut on an angle. Tubing for a bulk machine shall be cut on an angle leaving no less than one inch protruding from the machine.
- *7.1 Observed two spray bottles of glass cleaner hanging on the rack with the McCafe and Frappe food items. Toxic chemicals shall be stored in a separate designated area
- 5.4 Observed small flying insects throughout the mop sink and laundry area. Provide pest control measures.
- 6.4 Repair the damaged or lacking grout between the floor tiles as needed in several areas throughout the operation to provide a cleanable surface.
- 6.4 Observed a variety of hooks mounted the food and equipment rack. These hooks contained tools and aprons used for cleaning equipment. Also the employee uniforms were hanging on the rolling food and equipment storage racks. Employee personal items shall be stored in a separate designated are from food and equipment to prevent contamination.
- 4.5 Clean the top of the ice machine, hood filters above the fryer, and the ice accumulation by the access door of the walk-in freezer, which were soiled.
- C/R/3.2 Observed wet wiping cloths stored on the counter. Store wet wiping cloths in sanitizing solution between uses in order to prevent possible contamination.
- 6.4 Clean the floor surface under the fryers which is soiled or contains grease accumulations.
- 4.4 Repair the damaged door seal on Freezer #2, and on the hash brown freezer, to provide a cleanable surface.
- 4.4/4.5 Observed the Digitaaaul four door unit contains rusty shelves and soiled door seals. Clean or repair these areas to provide a cleanable surface.
- 3.2 Observed a box of lettuce stored on the floor. Store food and equipment six inches off the floor to facilitate cleaning and to prevent contamination.
- 3.5 Bagged ice was lacking a weight and the manufacturers name and address.
- 4.5 Clean the area surrounding the pop nozzle on the drive thru dispensing machine., and the door seal on the Frappe' refrigeration unit which were soiled.
- 8.1 Heat treatment log is not available for viewing. Complete the heat treatment logs and retain 90 days of the log on site.
- R/NOTE: After the dish machine was primed we were able to obtain a chlorine residual of 50ppm.
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5/21/2012 | Standard 1 | |
- C/*4.4 No chlorine sanitizer observed in the wiping cloth bucket. Maintain chlorine sanitizer at 50-200ppm in order to effectively sanitize.
- *4.5/4.6 Observed grease build-up on the food tray racks under the French fry freezer. Food contact surfaces shall be washed, rinsed, and sanitized and clean to the sight and touch.
- C/R/3.2 Observed wet wiping cloths stored on the counter. Store wet wiping cloths in sanitizing solution between uses in order to prevent possible contamination.
- 4.4 Observed a cracked ice scoop. Maintain equipment in good repair in order to provide a more easily cleanable surface.
- 6.4 Clean under the ice machine in order to remove debris.
- NOTE: After the dish machine was primed we were able to obtain a chlorine residual of 50ppm.
- NOTE: Unable to verify the ambient air temperature of the reach-in cooler behind the registers due to heavy use. Monitor this unit to verify that 41°F is reached.
- NOTE: 90 days of heat treatment logs are available, however, some days are not complete. Be sure to complete each day of the heat treatment log.
- -1accurate digital thermometer available.
- -Proper chemical storage and labeling.
- -Observed employees wearing single-use gloves to prevent bare hand contact.
- -Observed proper hot holding and cold holding temperatures.
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12/20/2011 | Standard2 | |
- 3.2 Observed several wet wiping cloths stored on the counter. Store wet wiping cloths in sanitizing solution between uses in order to prevent possible contamination.
- C/3.2 Observed the scoop stored in the ice at the drive-thru ice bin. Store scoops out of the ice in order to avoid possible contamination.
- -Observed 90 days of heat treatment logs available for review.
- -Observed eggs, sausage, and McGriddles hot holding properly above 135°F.
- -Observed Breakfast Burritos, cut tomatoes, and cheese cold holding properly below 41°F.
- -Observed proper thawing in the walk-in cooler.
- -One accurate digital thermometer available for use.
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6/7/2011 | Standard 1 | |
- C/*3.2 Observed the following raw animal foods stored improperly:
- -raw shell eggs stored beside egg squares in the 4 door cooler
- -boxes of raw shell eggs stored beside American cheese slices in the walk-in cooler
- Store raw animal foods separate from and below ready-to-eat foods in order to prevent possible cross-contamination. PIC relocated the eggs to the bottom shelf of the cooler and provided a greater separation between the eggs and the cheese in the walk-in.
- *4.4 No chlorine residual observed on the final rinse of the dish machine. Maintain chlorine sanitizer at 50-200ppm in order to effectively sanitize. PIC called for repairs and will fax a copy of the completed work order. Sanitize in the 3-compartment sink until repairs are made.
- -Observed 90 days of heat treatment temperature logs.
- -Observed foods cold holding properly at 41°F and below.
- -Observed foods hot holding properly at 135°F and above.
- -One accurate digital thermometer available for use.
- -Observed employees using single-use gloves to prevent bare hand contact.
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12/10/2010 | Standard2 | |
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