- Basic - Gaskets with slimy/mold-like build-up. Make table by cook line slight black build up by cook line
- Basic - Reach-in cooler gasket torn/in disrepair. By cook line and Reach in freezer by cook line
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Burger 45°-47° Reach in cooler by cook line, manager voluntary discarded, cheese 62°-63°F, salad 45°-46°F Reach in cooler by cook line , employee moved to Walk in cooler
- High Priority - Potentially hazardous (time/temperature control for safety) food in the process of reheating for hot holding has not reached 165 degrees Fahrenheit after more than 2 hours . Pot of chili reheating from 11 am, 100 °F, about 2.5 hours, employee moved to Walk in Freezer
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Spicy chicken nugget 125°F hot holding by deep fryer , employee voluntary discarded **Corrected On-Site** **Repeat Violation**
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. Around the soda nozzle at dining room, also the ice cream dispenser at drive thru window
- Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Reach in cooler under lemon juice by register, read 20°F. **Repeat Violation**
- Intermediate - No probe thermometer provided to measure temperature of food products. Out of battery
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09/17/2014 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Equipment and utensils not properly air-dried - wet nesting. Several plastic containers stack up wet on the shelf above the prep table by Walk in Cooler At call back inspection, 8/19/14, plastic containers stack up wet on shelf above the Three Compartment Sink
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08/19/2014 | Routine - Food | Call Back - Complied |
- Basic - Equipment and utensils not properly air-dried - wet nesting. Several plastic containers stack up wet on the shelf above the prep table by Walk in Cooler
- Basic - Interior of microwave soiled with encrusted food debris. On the shelf with dry storage area next to Reach in freezer **Repeat Violation**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Small Reach in cooler by drive thru **Repeat Violation**
- Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up. Both Walk in Cooler and Walk in Freezer
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Cheese sauce 98F, chili 112°F, 120°F, took out from cooler about 1 hours ago, and reheated to 170°F and place to hot holding in the line per manager. Corrective action taken, reheat again.
- Intermediate - Accumulation of encrusted food debris on/around mixer head. For milk shack, on the counter across the register
- Intermediate - Accumulation of food debris/grease on food-contact surface. Basket for deep fryer with lid, in cookline
- Intermediate - Manager lacking proof of food manager certification. One manager is waiting her duplicate certification from the mail, another manager have his certification in another store, both manager working for the company more than 30 days
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. 7 employee working at the time of Inspection and manager not able to provided the proof of certification
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6/18/2014 | Routine - Food | Warning Issued |
- Basic - Coffee filters not stored in a protected manner to prevent contamination. In the cabinet by drive thru window, stored with other paper good without any protection **Corrected On-Site**
- Basic - Food storage container/container lid cracked or broken. Throughout
- Basic - Interior of microwave soiled with encrusted food debris. Old food on the top part of interior, by drive thru window. **Corrected On-Site**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Reach in cooler by drive thru window and Walk in Cooler
- Basic - Unnecessary items on the premise. Tiles stored with food items, unused Walk in Freezer in kitchen, also old CO2 tank in the dumpster area, not been schedule to pick up
- Basic - Wiping cloth sanitizing solution stored on the floor. By the register **Corrected On-Site**
- High Priority - No vacuum breaker on fitting/splitter added to hose bibb. Need to move the back flow to the non chemical side hose bibb, mop sink
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cut tomatoes, cut lettuce, shatter cheese, 47-49°F, take out this morning from Walk in Cooler, correctives action taken, ice bath. Reach in cooler by deep fryer, ambient temperature slowly ( about 7 min) going down to 36°F.
- High Priority - Toxic substance/chemical stored by or with food. Easy-off oven cleaner next to cans, on the shelf by Walk in Freezer **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. By Three Compartment Sink **Corrected On-Site**
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1/21/2014 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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