This visit was made to conduct a routine food inspection. An updated Big 6 poster and employee health agreement was provided to management.
Note:
-Please ensure that a certified food protection manager is available at all times during operation.
-Employees must wash hands after discarding used cloves and before changing to new gloves.
-Please store utensils with handles not in contact with foods or ice.
*Repeat violations are subject to civil penalties*
- Critical: Certified Food Manager: Presence Required (corrected on site)
Observation: At the start of the inspection, nobody at facility had a current CPFM card.
Correction: A certified food protection manager must be present at the food facility at all times the facility is operating, prepping or cleaning. Another CPFM arrived during the inspection.
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: A food employee failed to wash his or her hands after discarding used gloves and putting on new gloves.
Correction: ALL food employees shall be washing their hands OFTEN especially after handling trash, using the restroom, handling raw meats, handling soiled equipment and utensils, BEFORE putting on clean gloves, etc. Proper handwashing frequencies will aid in the reduction foodborne illness. Discussed handwashing during glove use with PIC.
- Utensils That are In-Use / Between-Use Storage
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: Observed scoop for onions laying in container with handle in contact with foods, and ice scoop laying in ice machine at drive through ice machine
Correction: During pauses in food preparation or dispensing, food utensils shall be stored in one of the following manners: 1) in the food with their handles above the top of the food and the container, 2) in food that is not potentially hazardous (time/temperature control for safe food) with their handles above the top of the food within containers or equipment that can be closed, 3) on a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food contact surface of the food preparation table or cooking equipment are cleaned and sanitized, 4) in running water of sufficient velocity to flush particulates to the drain, 5) in a clean, protected location if the utensils are used only with a food that is NOT potentially hazardous (time/temperature control for safe food), or 6) in a container of water if the water is maintained at a temperature of at least 135°F and the container is cleaned frequently. Scoopes were moved by staff and PIC.
- Critical: Time as a Public Health Control/ Up to 4 Hours for Cold & Hot PHF(TCS) / Requirements (corrected on site)
Observation: The following food item(s) for which time rather than temperature is being used as a control was not cooked, served or discarded by the expiration time as indicated: Observed shell eggs held under time only not labled with discard by time.
Correction: If time only, rather than time in accordance with temperature control, up to a maximum of 4 hours is used as the public health control : 1) the food shall have an initial temperature of 41°F or less if removed from cold holding temperature or, 2) the food shall have an initial temperature of 135°F or above if removed from hot holding temperature control, 3) the food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control, 4) the food shall be cooked and served, served if ready to eat, or discarded within 4 hours from the point in time when the food is removed from temperature control, and 5) the food if unmarked or marked to exceed a 4 hour limit shall be discarded. Label was printed and eggs will be discarded after 2 hours.
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing facility located at the grill was covered, preventing access by employees for easy handwashing. Sink was covered by tray of breakfast burritoes.
Correction: A handwashing sink shall be maintained so that it is accessible at all times for employee use. Foods were moved by employee.
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03/08/2016 | Routine | |
This visit was made to conduct a risk based assessment. The Person In Charge was very helpful throughout the visit.
The following issues require attention:
1. Please ensure that handwashing signs reminding employees to wash their hands after using the restrooms are maintained displayed in both restrooms.
2. Handwashing sinks shall be used solely for the purpose of washing hands and not for any other purpose.
3. Please ensure that all time/temperature control for safety foods (TCS) are maintained cold at 41 F or below.
4. Please review the employee health policy and the symptoms of sick foodworkers with your team so that they are aware. A poster has been provided to the PIC.
*Repeat observations are subject to civil penalty.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were measured at improper temperatures: egg burrito and cooked egg in refrigerator unit at end of cook line.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below. Items were moved to the walk in refrigerator.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: The handwashing station adjacent to cashier for drive through window is being used for purposes other than washing hands. Observed food items in the sink drain.
Correction: A handwashing sink may not be used for purposes other than hand washing. Discussed with the Person In Charge and food particles removed from the sink.
- Handwashing Signage at Handwashing Facilities Required (corrected on site) (repeated violation)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all handwashing lavatories used by food employees. Men's and Women's restrooms did not have handwashing signs displayed.
Correction: Provide a sign or poster at all handwashing lavatories used by food employees to notifiy them to wash their hands. Handwashing stickers provided to PIC and observed them put up in both women's and men's restrooms.
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07/29/2015 | Risk Factor | |
Proper hand washing, glove changing procedures discussed with manager and employee.
Handwashing signs were provided.
Note: Cold holding unit at sandwich prep area should be turned on and ready to use (maintain food temperatures at 41F or below) before the foods are placed.
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: A food employee failed to wash her hands before engaging in food preparation, after handling soiled utensils, or after engaging in any activity that could contaminate the hands.
Correction: ALL food employees shall be washing their hands OFTEN especially after handling trash, using the restroom, handling raw meats, handling soiled equipment and utensils, BEFORE putting on clean gloves, etc. Proper handwashing frequencies will aid in the reduction foodborne illness.
- Wiping Cloths/Use Limitation/Wet Towel Storage (corrected on site)
Observation: Wet wiping cloths were placed on the counter top.
Correction: Cloths in use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a specified concentration.
- Food Storage / Exposed to Splash, Dust, etc. (corrected on site)
Observation: Food stored in a location where it is subject to splash, dust or other contamination as follows: Bagels stored next to hand sink.
Correction: Food shall be protected from contamination by storing the food where it is not exposed to splash, dust or other contamination.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were measured at improper temperatures: cut tomato and cucumber in top cold holding unit of sandwich prep area were holding at 60°F .
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below.
Abow food items discurded by person-in-charge.
- Handwashing Signage at Handwashing Facilities Required (corrected on site)
Observation: The sign that notifies food employees to wash their hands is not clearly visible at handsinks in kithcen, and no sign in employee restroom.
Correction: Sign that is posted is to be clearly visible to notify food employees to wash their hands.
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03/10/2015 | Routine | |
This visit was made to conduct a complaint inspection. Hand wash signs are missing at restrooms and at front hand wash sink (by drive through) in kitchen. These need to be replaced.
Mechanical hand dryers are permitted in restrooms however, staff must wash their hands when entering the kitchen prior to engaging in any food preparation.
No violation noted during this evaluation. | 12/03/2014 | Complaint | |
This visit was made to conduct a training inspection. The following risk-factor/public health intervention violation was observed:
poor personal hygiene/hands as a vehicle of contamination
No violation noted during this evaluation. | 10/22/2014 | Training | |
This visit was made to conduct a complaint inspection concerning no water at the handsinks int he men's restroom. According to manager on duty the part to repair the problem is on its way. Until it can be fixed in order to continue operating the women's restrooom needs to be used for men and women.
Please call when the repairs re completed.
No violation noted during this evaluation. | 09/03/2014 | Complaint | |
This visit was made to conduct a complaint investigation regarding a hair in a customer's coffee on 8/15/14. During this visit, all employees were observed to be wearing proper hair restraints (visors and hats), and all employees with longer hair had it tied back into a bun. No adulterated food was observed. Make sure employees always wear proper hair restraints. Manager reported that they have extra hats and visors in case employees lose or forget them.
Note: A Food Safety Information Pack binder was given during this visit.
No violation noted during this evaluation. | 08/19/2014 | Complaint | |
This visit was made to conduct a follow-up inspection to check the salad reach-in fridge. It now has an ambient temperature of 40 degrees F, and is approve for use. The plumbing leak at the mop sink is in the process of being repaired. This will be checked during the next routine inspection.
No violation noted during this evaluation. | 06/20/2014 | Follow-up | |
- Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. (Observed open paper cup and water bottle in food prep area)
Correction: Food employees may have beverages in the kitchen areas as long as they are covered and consumed through a straw and stored in a manner that will prevent contamination to food, equipment, utensils, linens, and single service items. (PIC discarded employee the open drinks)
- Utensils That are In-Use / Between-Use Storage (corrected on site) (repeated violation)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: (Ice scoop handle was in ice.)
Correction: During pauses in food preparation or dispensing, food utensils shall be stored in one of the following manners: 1) in the food with their handles above the top of the food and the container, 2) in food that is not potentially hazardous (time/temperature control for safe food) with their handles above the top of the food within containers or equipment that can be closed, 3) on a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food contact surface of the food preparation table or cooking equipment are cleaned and sanitized, 4) in running water of sufficient velocity to flush particulates to the drain, 5) in a clean, protected location if the utensils are used only with a food that is NOT potentially hazardous (time/temperature control for safe food), or 6) in a container of water if the water is maintained at a temperature of at least 135°F and the container is cleaned frequently. (PIC moved to ice scoop holder and agreed to enforce holder use with employees)
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were measured at improper temperatures: (cut lettuce and tomatoes in 1 door low boy (salad display). This unit is not maintaining a temperature of 41 degrees ot below).
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below. (PIC moved food items to another unit will not use the malfunctioning unit until it is maintaining a temp of 41 degrees or less.)
- Plumbing / Maintained in Good Repair
Observation: Plumbing connections under the mop sink faucet piping are leaking.
Correction: A plumbing system shall be maintained in good repair.
- Physical Facilities Good Repair
Observation: Observed that the tile coving in front of the walk-in is not maintained in good repair.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
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06/17/2014 | Routine | |
This visit was made to conduct a routine food safety evaluation. The person in charge was very knowledgeable and helpful.
*repeat violations are subject to civil penalty*
- Critical: Cold Holding of Raw Shell Eggs at Ambient Temperature of 45°F or less (corrected on site)
Observation: Observed raw shell eggs stored at room temperature next to grill measured @65 with infrared thermometer.
Correction: Shell eggs that have not been treated to destroy Salmonella shall be stored in refrigerated equipment that maintains an ambient temperature of 45°F or less. (PIC put eggs back in fridge as they were only out for about 2 hours)
- Handwashing Sink / Used for Hand Wash Only (repeated violation)
Observation: The handwashing station at the grill next to the burger freezer is being used for purposes other than washing hands. (Observed plastic container and towels in hand sink)
Correction: A handwashing sink may not be used for purposes other than hand washing. (PIC removed these items)
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at each handwashing sink. (No paper towels at hand washing sink at drive through area)
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing. (Employee filled dispenser)
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02/20/2014 | Risk Factor | |
- Critical: Employee Health Policy Requirements (corrected on site) (repeated violation)
Observation: Through conversation and/or review of written policy, it was determined that the establishment's employee health policy (EHP) is not compliant with the Food Code because: Employees did not know all Big 5 illnesses or all reportable symptoms
Correction: employee health material provided
- Critical: Hands and Arms / Cleaning Procedure (corrected on site)
Observation: Observed food employees using improper handwashing procedures (employee did not use paper towel to turn off faucet)
Correction: ALL food employees shall wash their hands in the following manner: 1) remove and discard used gloves, 2) turn on warm water at the hand sink, 3) rinse hands/arms with warm water, 4) lather hands/arms with soap and scrub for at least 20 seconds, 5) rinse hands/arms with warm water, and 6) dry hands/arms with paper towels and then turn off the water at the hand sink using the paper towel. Effective handwashing will aid in the reduction of foodborne illness and is an important part of the food employee training program.
- Utensils That are In-Use / Between-Use Storage (corrected on site)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: ice scoop handle in ice at drinks station
Correction: During pauses in food preparation or dispensing, food utensils shall be stored in one of the following manners: 1) in the food with their handles above the top of the food and the container, 2) in food that is not potentially hazardous (time/temperature control for safe food) with their handles above the top of the food within containers or equipment that can be closed, 3) on a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food contact surface of the food preparation table or cooking equipment are cleaned and sanitized, 4) in running water of sufficient velocity to flush particulates to the drain, 5) in a clean, protected location if the utensils are used only with a food that is NOT potentially hazardous (time/temperature control for safe food), or 6) in a container of water if the water is maintained at a temperature of at least 135°F and the container is cleaned frequently.
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing facility located at the handsink next to grill is blocked, preventing access by employees for easy handwashing (trash can in front blocking access)
Correction: A hand washing sink shall be maintained so that it is accessible at all times for employee use.
- Handwashing Sink / Used for Hand Wash Only (corrected on site) (repeated violation)
Observation: The handwashing station at the coffee/juices area is being used for purposes other than washing hands (cleaning brush found inside)
Correction: A handwashing sink may not be used for purposes other than hand washing.
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10/21/2013 | Routine | |
- Critical: Employee Health Policy Requirements
Observation: Through conversation and/or review of written policy, it was determined that the establishment's employee health policy (EHP) is not compliant with the Food Code because: manager could not locate the employee health policies. Gave new forms.
Correction: Create and implement an EHP that: 1) requires employees to report certain symptoms (vomiting, diarrhea, jaundice, sore throat with fever, or a lesion/infected wound) and illnesses (Norovirus, Hepatitis A, Salmonella Typhi, E. coli, or Shigella)
- Food Protection from Contamination / Using Clean Equipment & Utensils (corrected on site)
Observation: The following visibly soiled or improperly cleaned equipment or utensils were observed being used during food preparation: using tops of garbage containers as an extension of food contact surfaces.
Correction: Foods shall be prepared using only cleaned and sanitized equipment and utensils to prevent contamination to the foods being prepared.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were measured at improper temperatures: corn beans mix @ 47F. Discarded
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below.
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06/25/2013 | Routine | |
This visit was made to conduct a routine inspection. Please note the following items:
1) Review with employees when to wash their hands.
2) Review proper procedures for sanitizing dishes/utensils with employees responsible for dish washing.
3) Repair leaking plumbing under the 3 compartment sink.
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: A food employee failed to wash his or her hands after handling soiled utensils and after engaging in any activity that could contaminate the hands. (employee failed to wash hands between washing dirty dishes and handling clean dishes, employee also compressed trash in trash can and failed to wash hands afterwards).
Correction: ALL food employees shall be washing their hands OFTEN especially after handling trash, using the restroom, handling raw meats, handling soiled equipment and utensils, BEFORE putting on clean gloves, etc. Proper handwashing frequencies will aid in the reduction foodborne illness.
- Jewelry Prohibition (corrected on site)
Observation: Employees observed wearing jewelry on their arms and hands while preparing food. (cook line employee observed wearing a watch).
Correction: Food employees shall limit their jewelry to a plain wedding ring while preparing food. Food employees may not wear bracelets, watches, etc. because they can inhibit proper hand washing.
- Critical: Sanitize/Chemical/Manual & Mechanical/Concentration & Exposure Time (corrected on site)
Observation: Chemical sanitizer immersion time was not adequate for Quaternary Ammonia sanitizing solution. (employee was just rinsing dishes in the sanitize basin and not achieving the appropriate contact time).
Correction: Chemical sanitization (manual or mechanical operations) including the application of sanitizing chemicals by immersion, manual swabbing, brushing, or pressure spraying methods using a solution by providing: 1) an exposure time of at least 10 seconds for a chlorine solution, 2) an exposure time of at least 7 seconds for a chlorine solution of 50mg/L that has a pH of 10 or less and a water temperature of 100°F or a pH of 8 or less and a water temperature of 75°F, 3) an exposure time of at least 30 seconds for other chemical sanitizing solutions, or 4) an exposure time used in relationship with a combination of temperature, concentration, and pH that when evaluated for efficacy yields sanitization.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: The handwashing station at the drive through is being used as a dump station (dumped as ice).
Correction: A hand washing sink may not be used for purposes other than hand washing.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: The handwashing station at the grill line is being used for purposes other than washing hands (dumping ice).
Correction: A handwashing sink may not be used for purposes other than hand washing.
- Plumbing / Maintained in Good Repair
Observation: Plumbing connections under the 3 compartment sink piping are leaking.
Correction: A plumbing system shall be maintained in good repair.
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02/20/2013 | Routine | |
This visit was made to conduct a follow-up inspection. The facility re-modeling is complete. OK to re-open (will be re-opening on Tuesday, January 29).
No violation noted during this evaluation. | 01/25/2013 | Pre-Opening | |
This visit was made to conduct a pre-opening inspection. The following items require correction prior to opening:
1. Increase lighting (50 foot candles required) at fryer, shake/coffee/expo area and at McCafe machines area.
2. Provide handwashing signs at all handwashing sinks.
3. Seal hamburger griddle to wall (caulk). Seal junction of tile/metal at fry freezer box. Seal cabinet to wall (by drive through).
Follow-up to be conducted Friday January 25 at 8:30 am.
No violation noted during this evaluation. | 01/23/2013 | Pre-Opening | |
Visited the establishment during renovation. Establishment is not open during renovations.
No violation noted during this evaluation. | 01/07/2013 | Other | |
Observed construction had started for their renovation and the establishment is closed temporarily.
No violation noted during this evaluation. | 01/07/2013 | Other | |
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