- *4.5/4.6 The following food contact surfaces are soiled:
- R- grease accumulation on wire racks and amber and white plastic food containers
- - Basket under french fry dispenser soiled
- Food contact surfaces shall be clean to sight and touch. Clean and sanitize food contact surfaces.
- R*/C 4.4 No chlorine residual in wiping cloth bucket. Maintain chlorine sanitizing solution residual at 50-200 ppm to effectively sanitize food contact surfaces. Person-in-Charge obtained a fresh solution at time of inspection.
- C/* 3.0 Cracked shell egg observed in reach-in cooler by grill. Food shall be wholesome. PIC disposed of egg.
- 4.8 A box of holiday cups was on the floor by the back door. Equipment shall be placed 6 inches off the floor to prevent contamination.
- */C 7.1 Observed fryer cleaner stored above chipotle BBQ sauce in dry storage area. Properly store poisonous/toxic chemicals in a designated area separate from food to prevent possible contamination.
- C/6.4 Employee hat found on the oven. Employee hats and coats shall be stored in a separate area from food. PIC removed hat from oven.
- 4.1 Thermometers are missing from the Beverage Air 2 and the cooler for the smoothies. Provide an accurate thermometer to monitor proper refrigeration.
- R/6.4 The following areas are soiled and/or damaged:
- - grease accumulation on floor behind clam shell griddles; observed grease dripping onto floor from between cooler and left side of clam shell griddle
- - grease and food debris on the floor below fryers
- - grease splash on wall behind clam shell griddles
- - damage to wall below self-serve pop dispenser counter from previous moisture
- - floor drain under prep sink
- Physical facilities shall be cleaned as often as necessary to keep them clean. Physical facilities shall also be in good repair.
- 4.4 The following utensils and/or equipment need to be repaired/replaced:
- - The seal on freezer 1 is cracked. Replace the seal to prevent ice build-up.
- - the door on the cooler at the drive-thru is not closing flush and needs to be tightened. Repair this door to maintain proper temperatures.
- - One rubber spatula is chipped and needs to be replaced. Provide a surface that can be effectively washed, rinsed and sanitized.
- 4.5 The following areas are soiled:
- -fryer vent hood filters
- - interior surfaces of automatic dishwasher
- Clean these areas.
- 5.4 Dumpster lids are open. Refuse shall be covered.
- 6.2 Non-working lights in dishwasher area. Provide adequate lighting in this area.
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12/30/2011 | Standard2 | |
- The following are repeat violations from the previous standard inspection report dated 7/20/2011 and follow-up inspection dated
- 8/11/2011:
- *4.5/4.6 Continue efforts cleaning the wire racks and amber plastic food containers to remove grease accumulation.
- 6.4 The following areas are soiled and/or damaged:
- - moisture on wall below self-serve pop dispenser counter causing damage to wall
- Physical facilities shall be cleaned as often as necessary to keep them clean. Physical facilities shall also be in good repair.
- 4.5 The following areas are soiled:
- - grease accumulation on wheeled cart next to fryers
- - liquid spill (water?) on counter behind pop dispenser
- Clean these areas. Repair any leaks in pop dispenser/ice maker area.
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8/26/2011 | Follow Up 2 | |
- The following are repeat violations from the previous standard inspection report dated 7/20/2011:
- *4.5/4.6 The following food contact surfaces are soiled:
- R- grease accumulation on wire racks and amber and white plastic food containers
- Food contact surfaces shall be clean to sight and touch. Clean and sanitize food contact surfaces.
- */C 4.4 No chlorine residual in wiping cloth bucket. Maintain chlorine sanitizing solution residual at 50-200 ppm to effectively sanitize food contact surfaces. Person-in-Charge obtained a fresh solution at time of inspection.
- */C 4.4 Zero ppm chlorine residual after final rinse in automatic dishwasher. Maintain chlorine residual at 50-200 ppm. Person-in-
- Charge primed dishwasher sanitizer at time of inspection. Please continue to monitor machine to ensure proper sanitizing level is maintained.
- 6.4 The following areas are soiled and/or damaged:
- - excessive grease accumulation on floor behind clam shell griddles; observed grease dripping onto floor from between cooler and left side of clam shell griddle; grease accumulation is inches high on the floor which may be a fire hazard, slip hazard, and attract pests
- - grease and food debris on the floor below fryers
- - grease splash on wall behind clam shell griddles
- - moisture on wall below self-serve pop dispenser counter causing damage to wall
- Physical facilities shall be cleaned as often as necessary to keep them clean. Physical facilities shall also be in good repair.
- 4.5 The following areas are soiled:
- - grease accumulation on wheeled cart next to fryers
- - food spills in cabinet below heat treatment dispensing freezer
- - liquid spill on counter behind pop dispenser
- - interior surfaces of automatic dishwasher
- Clean these areas. Repair any leaks in pop dispenser/ice maker area.
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8/11/2011 | Follow Up 1 | |
- */C/R 3.2/2.4 Observed food employee wearing gloves crack raw shell eggs, handle raw steak and onions, touch clean paper liner for plastic food tray, and touch fully cooked egg without changing gloves or washing hands. Food employees shall change gloves and wash hands after handling raw animal foods to prevent possible cross-contamination. This is a repeat critical violation. Personin-
- Charge is failing to educate and monitor employees.
- *2.3 Uncovered employee beverage in food preparation area. Employees shall consume beverages in designated break room or use a covered container.
- *4.5/4.6 The following food contact surfaces are soiled:
- R- grease accumulation on wire racks and amber and white plastic food containers
- - plastic liners on wheeled cart storing clean equipment near drive-thru
- Food contact surfaces shall be clean to sight and touch. Clean and sanitize food contact surfaces.
- *4.4 No chlorine residual in wiping cloth bucket. Maintain chlorine sanitizing solution residual at 50-200 ppm to effectively sanitize food contact surfaces.
- *4.4 Less than 50 ppm chlorine residual after final rinse in automatic dishwasher. Maintain chlorine residual at 50-200 ppm.
- R3.2 Wet wiping cloth located on cooler. Store wet wiping cloth in sanitizing solution between uses.
- 4.4 Melted/damaged spice shaker lid in cooking area. Cracked/damaged plastic spatula on wheeled cart near drive-thru. Equipment shall be in good repair, smooth and easily cleanable.
- 4.4 Damaged door seal on walk-in cooler door. Seals shall be intact.
- 4.1 Missing thermometer in Beverage Air cooler storing bagged milk below coffee station, Beverage Air cooler, and drive-thru cooler.
- Replace missing thermometers. Current temps: 36-38°F
- 4.5 The following areas are soiled and/or damaged:
- - excessive grease accumulation on floor behind clam shell griddles
- - grease and food debris on the floor below fryers
- - grease splash on wall behind clam shell griddles
- - moisture on wall below self-serve pop dispenser counter
- Physical facilities shall be cleaned as often as necessary to keep them clean. Physical facilities shall also be in good repair.
- 4.5 The following areas are soiled:
- - grease accumulation on wheeled cart next to fryers
- - food spills in French fry carton storage cabinet
- - food spills in cabinet below heat treatment dispensing freezer
- - liquid spill in cabinet below pop dispenser
- - liquid spill on counter behind pop dispenser
- - wall surface behind automatic dishwasher
- - interior and exterior surfaces of automatic dishwasher
- Clean these areas. Repair any leaks in pop dispenser/ice maker area.
- 3.2 Unlabeled container of white granular substance (sugar?) in drive-thru area. Containers storing unidentifiable food shall be labeled with common name.
- 6.2 Missing sign notifying employees to wash their hands in men's restroom. Provide a sign or poster notifying employees to wash their hands.
- 6.4 Grout is missing between floor tiles near mop sink/dishwashing area allowing water to accumulate. Re-grout floor as needed to provide a smooth, easily cleanable surface.
- 6.4 Observed flies throughout food preparation area. Take safe steps necessary to control and eliminate pests.
- 5.4 Grease-like spill in dumpster area. Clean this area more thoroughly.
- Note: Hot water temperature at handwashing sink in food preparation area was 140°F making it difficult to wash hands. Recommend adjusting temperature. Handwashing sinks must be equipped with hot water at 100°F to effectively wash hands.
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7/20/2011 | Standard 1 | |
- */C 3.2 Observed food employee wearing gloves crack raw shell eggs and continue to handle ready-to-eat biscuit without changing gloves or washing hands. Food employees shall change gloves and wash hands after handling raw animal foods to prevent possible cross-contamination. Employee was instructed to change gloves and discard ready-to-eat biscuit.
- *4.5/4.6 The following food contact surfaces are soiled:
- R- grease accumulation on wire racks and amber and white plastic food containers
- - water container on griddle
- Food contact surfaces shall be clean to sight and touch. Clean and sanitize food contact surfaces.
- *7.1/4.8 Observed single-use chicken containers on the floor and single-use McCafe 5 oz clear cups stored on the floor next to automatic dishwasher detergent, sanitizer, and rinse aid buckets near back delivery door. Properly store single-use items six inches above the floor and separate from poisonous/toxic chemicals to prevent possible contamination.
- 4.5 Observed dust and food residue in areas surrounding heat lamps for hash browns. Clean this area more thoroughly.
- R3.2 Wet wiping cloth located on counter. Store wet wiping cloth in sanitizing solution between uses.
- 4.4 Damaged door seal on True cooler storing yogurt and milk products. Seals shall be intact.
- 4.1 Missing thermometer in Beverage Air cooler storing bagged milk. Replace missing thermometer. Current temp: <41
- 6.4 Soiled wall surface (black residue) on wall below the three-compartment sink. Clean this area.
- R6.4 Soiled floor surface below automatic dishwasher detergent, sanitizer, and rinse storage rack. Clean physical facilities.
- *5.1 Kay chemical dispenser above the three-compartment sink has an attached hose that reaches into the sink compartments.
- Provide written verification this dispenser is equipped with backflow protection. Otherwise, cut hose to create a gap above the sink and prevent possible contamination of water supply.
- 5.4 Uncovered waste container in ladies restroom. Provide a covered waste container.
- 5.1 Handwashing sink water temperature in ladies restroom was 95 degrees Fahrenheit. Handwashing sinks shall be equipped to provide water at a minimum temperature of 100 degrees Fahrenheit.
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12/16/2010 | Standard2 | |
- *6.2/5.1 Handwashing sink next to french fry freezer is not accessible for use (disconnected pipe). Handwashing sinks shall be accessible for use and plumbing shall be in good repair. Note: Reportedly, sink will be repaired within a few days. Observed employees properly washing hands at another handwashing sink near office.
- *3.2 Observed bagged fully cooked sausage patties and bacon stored in boxes containing raw hamburgers in freezer located in cooking area. Properly store raw animal food separate from cooked ready-to-eat foods to prevent possible cross-contamination.
- *4.5/4.6 The following food contact surfaces are soiled:
- R- grease accumulation on wire racks and amber plastic food containers
- - ice chute in self serve beverage area.
- Food contact surfaces shall be clean to sight and touch. Clean and sanitize food contact surfaces.
- C4.4 Damaged white plastic food container on equipment storage rack. Equipment shall be in good repair, smooth, and easily cleanable.
- 4.4 Damaged walk-in cooler door seal. Seals shall be intact.
- 4.5 Observed ice build-up and frost accumulation in freezer #1. Equipment shall be free of an accumulation of dirt, food debris, and other residue. Clean and defrost freezer as needed. Note: Door was partially open upon inspection which may contribute to this problem.
- 6.1 Missing light shield in french fry fryer area. Lights shall be shielded in food preparation areas to prevent possible contamination of food.
- 3.2 Wet wiping cloth located on counter. Store wet wiping cloth in sanitizing solution between uses.
- 6.4 The following areas are soiled:
- - food and grease accumulation on floor behind griddles
- - grease spills and build up below open french fry fryers and legs of equipment
- - floor in dishwashing area
- Physical facilities shall be cleaned as often as necessary to keep them clean.
- 4.1 Missing thermometers in Beverage Air cooler storing bagged juice and cooler located below specialty coffee drinks area. Provide accurate thermometers within +/- 3°F in warmest area of cooler to assure foods are maintained at 41°F or below. Current ambient air temps: 36-41°F
- 5.4 Dumpster lids are open. Refuse shall be covered. Maintain dumpster lids closed.
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8/11/2010 | Standard 1 | |
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