| No violation noted during this evaluation. | 03/21/2016 | Re-inspection | |
- Critical: DATE MARKING - DISPOSITION
Observation: Opened container of cut tomatos, open bag of ham, onion mixture in upright cooler is not date marked. Various other items in coolers not date marked. Date marking gun being broken is not a valid excuse.
Correction: Discard Ready-to-eat potentially hazardous (TCS) foods requiring date marking that have exceeded their discard date or are not date marked.
- Critical: TOXIC SUBSTANCES - STORAGE (corrected on site)
Observation: Bottle labeled restroom cleaner, bottle of quat sanitizer and other bottles noted stored on drive thru rack directly next to or above oatmeal packets and sugar.
Correction: Rearrange area so that toxic materials are stored below or away from food, equipment and single service items. Toxics were moved to floor under front counter. Remember to label bottle if something different is in bottle that label says.
- TIME AS A PUBLIC HEALTH CONTROL - 4-HOURS - NOT MARKED
Observation: Leafy greens in area that is not under refrigeration on line not marked with a time. (Temp was 51 deg F) Dry erase board not being used. None of the items in this are marked with date or time, however temperatures of cut tomatos and leafy greens in the top and lower area that is refrigerated, were all 41 deg F or less. I believe time is used for refrigerated area as well, but not a food code violation in this instance.
Correction: Food items shall be marked or otherwise identfied with a time that is 4-hours past the point in time when the food was removed from temperature control. Discard food item. Mark leafy greens that are not held under refrigeration.
- FOOD CONTACT SURFACES - SOILED
Observation: Interior of ice machine noted with slime mold. White chute area. Area was wiped with papertowel mold does come off.
Correction: Maintain food contact surfaces in a clean condition. Manager said it would be cleaned tonight.
- NON-FOOD CONTACT SURFACES - CLEANING FREQUENCY (repeated violation)
Observation: The top of the dishmachine is not cleaned on a frequent basis.
Correction: Clean all equipment on a routine basis to prevent accumulation of soil residues.
- UTENSILS, EQUIPMENT AND LINENS - STORING PROHIBITIONS - CLEAN DRY LOCATION
Observation: Boxes of wrapped straws, happy meals, paper bags and more happy meals are improperly stored directly on the floor in the hallways off drive thru. Bag of hot cakes trays on floor under table in kitchen next to office.
Correction: Clean equipment and utensils, laundered linens, single-use and single service articles shall be stored in a clean dry location, not exposed to contamination and off the floor. Store up at least 6 inches from the floor.
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03/17/2016 | Routine | |
| No violation noted during this evaluation. | 04/06/2015 | Re-inspection | |
- Critical: PHF/TCS, COLD HOLDING (repeated violation)
Observation: Folded eggs in Manitowoc unit is cold held at 45°F. Both containers of onion mixture 45 deg F in cooler as well. Food temperatures taken a second time approx 30 minutes later and were the same. 3-25-14. Folded eggs were 44, internal temp of shell egg was 45, both onion mixtures were 44 .
Correction: Maintain cold potentially hazardous foods at or below 41°F (Product was pulled to unit that was maintaining food at 41 Deg F or less.
- WIPING CLOTHS - USE LIMITATION - CLOTHS FOR WIPING COUNTERS STORED IN SANITIZER
Observation: Bucket behind grill and bucket behind front counter noted with 0 ppm chlorine. Water did not smell of chlorine either. Maintenance set these up at 3:30 am. Not sure if chlorine dissipates that quickly. Packet states 2 1/2 gallons water + 1 packet = 100 ppm chlorine.
Correction: Cloths used for wiping counters shall be stored in a sanitizing solution. Check solution every hour to see if 100 ppm is still present. When new solutions were mixed, 100ppm chlorine was present with test strip.
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03/25/2015 | Re-inspection | |
- Critical: PHF/TCS, COLD HOLDING (repeated violation)
Observation: Folded eggs in Manitowoc unit is cold held at 45°F. Both containers of onion mixture 45 deg F in cooler as well. Food temperatures taken a second time approx 30 minutes later and were the same.
Correction: Maintain cold potentially hazardous foods at or below 41°F (Product was pulled to unit that was maintaining food at 41 Deg F or less.
- Critical: DATE MARKING - DISPOSITION (corrected on site) (repeated violation)
Observation: None of lettuce in lower prep unit, provided with a date mark. None of the food items in coolers or on line were date marked or time stamped as well. (Raw egg flat, egg folds, liquid eggs, hot cakes no time stamp). Manager did at after my questioning
Correction: Discard Ready-to-eat potentially hazardous (TCS) foods requiring date marking that have exceeded their discard date or are not date marked.
- WIPING CLOTHS - USE LIMITATION - CLOTHS FOR WIPING COUNTERS STORED IN SANITIZER (corrected on site)
Observation: Bucket behind grill line with clean wiping cloths and solution noted with 0 ppm chlorine. Water was still warm to touch. When employee set up new bucket and added santizer, test strip showed 100 ppm.
Correction: Cloths used for wiping counters shall be stored in a sanitizing solution. Make sure packets are added to each bucket.
- NON-FOOD CONTACT SURFACES - CLEANING FREQUENCY
Observation: Top of dishmachine noted with excessive amount of food debris. Area appears to not be cleaned on a frequent basis.
Correction: Clean all equipment on a routine basis to prevent accumulation of soil residues.
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03/18/2015 | Routine | |
| No violation noted during this evaluation. | 02/19/2014 | Re-inspection | |
- Critical: PHF/TCS, COLD HOLDING
Observation: Eggs in manitowoc unit is cold held at 57°F. Thermometer reading high 50's
Correction: Maintain cold potentially hazardous foods at or below 41°F Correct By: 17-Feb-2014
- Critical: DATE MARKING - DISPOSITION
Observation: Tomatos, lettuce, sauces in upright Manitowoc unit is not provided with a date mark.
Correction: Remind staff importance of date marking . Discard Ready-to-eat potentially hazardous (TCS) foods requiring date marking that have exceeded their discard date or are not date marked. Correct By: 17-Feb-2014
- FOOD CONTACT SURFACES - MECHANICAL WAREWASHING EQUIPMENT, HOT WATER SANITIZATION TEMPERATURES (repeated violation)
Observation: Water temperature for the sanitization rinse in the high temperature warewashing machine took three attempts to reach 160 ° F.
Correction: Adjust the water temperature so the hot water is 180 deg F or above or have the unit serviced immediately. Ecolab has been called. Correct By: 17-Feb-2014
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02/12/2014 | Routine | |
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