- The person in charge reports any known reportable foodborne diseases to the licensor as required.
- The operation had an employee health policy on file.
- Food employee working with exposed foods, clean equipment, utensils, linens or unwrapped single-service or single use articles was not experiencing discharge from eyes, nose, or mouth.
- Food employee was demonstrating good hygiene practices.
- Observed food employee washing hands when required.
- Observed food employee washing hands prior to donning single use gloves.
- Observed food employee changing gloves when required.
- The person in charge is Certified in Food Protection
- Foods are received from the following sources: Anderson Dubois
- Observed hot foods being held at 135°F or above
cold foods being held at 41°F or below.
- Observed time/temperature controlled for safety foods being properly held using time as a public health control
the operation had a written procedure on file, foods were properly marked to indicate the time that the food was removed from temperature control, and food was discarded when required.
- Observed raw animal foods separated by type during storage, preparation, holding, and display.
- Toxic materials are properly identified and stored.
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12/17/2015 | Critical Control Point Inspection |
- Observed improper use and/or maintenance of wiping cloths.
(1) Cloths that are in use for wiping food spills from tableware and carry-out container that occur as food is being served shall be maintained dry and used for no other purpose
- Critical: The handwashing sink was not easily accessible. Wiping cloths stored in front handsink
To ensure frequent and proper handwashing, a handwashing sink shall be maintained so that it is accessible at all times for employee use.
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12/17/2015 | Standard and Foodborne Inspection |
- The person in charge properly applies restrictions and exclusions for ill employees.
- Food employee was demonstrating good hygiene practices.
- Food employees were not contacting exposed ready-to-eat foods with bare hands.
- The person in charge is Certified in Food Protection
- Observed hot foods being held at 135°F or above
cold foods being held at 41°F or below.
- Foods are protected from physical and environmental contamination during storage, preparation, holding and display.
- Toxic materials are properly identified and stored.
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09/10/2015 | Critical Control Point Inspection |
| No violation noted during this evaluation. | 09/10/2015 | Standard Inspection |
| No violation noted during this evaluation. | 06/29/2015 | Complaint Inspection |
| No violation noted during this evaluation. | 03/10/2015 | Standard Inspection |
- Food employee was demonstrating good hygiene practices.
- Hand washing facilities are adequate, conveniently located and accessible for employees.
- Observed time/temperature controlled for safety foods being properly held using time as a public health control
the operation had a written procedure on file, foods were properly marked to indicate the time that the food was removed from temperature control, and food was discarded when required.
- Observed hot foods being held at 135°F or above
cold foods being held at 41°F or below.
- Observed ready to eat time/temperature controlled for safety foods being properly date marked, and discarded when required.
- Foods are protected from physical and environmental contamination during storage, preparation, holding and display.
- Toxic materials are properly identified and stored.
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03/10/2015 | Critical Control Point Inspection |
- Equipment and/or components are not maintained in good working order. Reach-in cooler in drive through window has a lot of ice build up.
Equipment shall be maintained in a state of repair and condition that meets the requirements specified under rules 3717-1-04 and 3717-1-04.1 of this code. Defrost thoroughly.
- The warewashing equipment and/or components were not cleaned at the required frequency. The top exterior and the interior of the dish machine were dirty.
A warewashing machine, the compartments of sinks, basins, or other receptacles used for washing and rinsing equipment, utensils, or raw foods, or laundering wiping cloths
- Critical: The concentration and/or temperature of a chlorine sanitizing solution did not meet the minimum requirements specified in the code. Chlorine sanitizing solution exceeding 200ppm.
A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as specified in the code. Concentration range should be between 50-100ppm. Correct By: 21-Jul-2014
- Critical: Food equipment surfaces are not cleaned at the required frequency. Observed a build-up of dirt and debris in reach-in salad cooler, reach-in cooler (not being used, below freezer), and ice bin by drive-through window.
Equipment food-contact surfaces and utensils shall be cleaned at a frequency specified in this rule. Interior surfaces of equipment must be cleaned.
- Observed a build-up of dirt and debris concentrating under and between ice bins and cooking equipment.
The physical facilities shall be cleaned as often as necessary to keep them clean, and cleaning shall be done during periods when the least amount of food is exposed.
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07/21/2014 | Standard Inspection |
| No violation noted during this evaluation. | 05/08/2014 | Standard Inspection |
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