Discussed marking time as a control, fixing the front 1-door cooler door falling down leaving a gap, thermometers in all refrigeration, and employee health policy.
No violation noted during this evaluation. | 01/28/2016 | Risk Factor | |
- Refuse - Areas, Enclosures, and Receptacles, Good Repair
Observation: The waste storage container for dumster has a broken lid.
Correction: Replace the broken lid for the waste storage container used to hold trach and food waste.
- Refuse - Maintaining Refuse Areas and Enclosures
Observation: Standing water observed adjacent to the refuse container outside the facility.
Correction: The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: florrs and walls in the kitchen under and behind equipment noted in need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
- Pests - Controlling Pests*
Observation: Harborage conditions exist. Mutiple flies aobserved in the facility.
Correction: Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces. Operator stated that they were going to call pest control company for a solution to the problem.
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07/27/2015 | Routine | |
Observed staff taking appropriate corrective action with eggs that were not fully cooked on the clam shell grill and cleaning equipment that might have touched under cooked eggs.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands. Handling salad with bare hands. Had one hand with glove on one without picked salad up with bare hands after it was over filled.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands. Manager had staff put on two gloves once this was pointed out.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Burrito egg mix cold holding at improper temperatures
Correction: Operator palced the product in the freezer during the inspection to rapidly chill product.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the ice machine sheild, inside of refrigeration and outside of equipment in the facility has accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floors and walls under and behind equipment in the kitchen noted in need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner. Facility needs to loook at cleaning schedule to increase the frequency of cleaning in these areas.
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01/22/2015 | Routine | |
Observed good handwashing practices today.
No violation noted during this evaluation. | 07/29/2014 | Risk Factor | |
Discussed employee health. Observed good handwashing practices.
- Critical: Food Contact with Equipment and Utensils* (corrected on site)
Observation: Gloves that handled raw steak were not changed before handling clean equipment..
Correction: Remove gloves wash hands before handling clean equipment. Operator corrected the staff during the inspection.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the inside of refrigeration has accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Physical Facilities in Good Repair
Observation: Coving and floor wal juncture is not maintained in good repair quarry tiles along the walls.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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02/19/2014 | Routine | |
Discussed removing the constant pressure off the back flow prevention on the mop sink manager removed the pressure during the inspection. Asked management to come up with a long term plan for corrective action. No risk factors viewed out of compliance.
No violation noted during this evaluation. | 08/27/2013 | Risk Factor | |
Leaving employee health information for the operator. Requesting the managers review McDonald's policies for Employee Health and Time as a control for sandwich toppings.
- Food - Miscellaneous Sources of Contamination
Observation: Condensate dripping on to food in the walk-on frezzer.
Correction: Protect food from miscellaneous sources of contamination.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: Rehydrated onions and tomaoto 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. Had the operator mark the items during the inspection a system is in place facility is not using the system.
- Light Bulbs Protective Shielding
Observation: Light bulb in Walk in cooler not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floors and walls under and behind equipment noted in need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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02/27/2013 | Routine | |
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