- Plumbing system maintained in good repair
Observation: Plumbing and grease trap attached to three compartment sink leaking.
- Handwashing sinks-Numbers, capacities, location, and placement
Observation: No convenient hand washing sink provided for ware washing and broiler stations provided.
- Cleanability of floors, walls, and ceilings
Observation: Flood and wall junctions cracked and worn thereby preventing effective cleaning.
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02/25/2016 | Regular |
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Observation: Establishment does not have working air conditioning since July. Therefore the kitchen becomes really warm environment to work in - especially during the summer months - doors are left open and flies are let in.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Outsides of equipment are not clean to sight or touch.
- Established procedures for responding to vomiting and diarrheal events
Observation: Procedures specific to the establishment for cleanup of vomit and diarrhea.
- Outer openings are protected
Observation: Back door has gap letting daylight and flies in when it is not locked. Door is/has been left open due to temperature in the kitchen.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation:Some floor wall junctures are broken or missing and are no longer easily cleanable. Heavy grease build up under fryer units and walls by drive through and Wheels on equipment and outsides of equipment are grease laden. Area around and underneath equipment throughout kitchen area have soil build-up and grease accumulation.
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11/10/2015 | Physical Recheck |
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: --Observation: Flooring, drains, and wall floor junctures, behind, underneath and between equipment is not clean. Water standing behind CO2 in back corner indicating floor was deck washed, but water was left standing.
- Eating, drinking, or using tobacco
Observation: Employee eating bacon in the kitchen at the beginning of the inspection. Management addressed employee and had him wash hands and change gloves.
- Material characteristics of non-food contact surfaces
Observation: Walls above triple sink have peeling paint.
- PHF/TCS food maintained at 135°F or above, except during preparation, cooking, cooling, or when time us used as a public health control
Observation: Junior burgers and tendergrill hot holding at 98 and 100 degrees F respectively. Product was discarded, container sent to warewashing, and product was recooked at time of inspection.
- When to wash
Observation: Employee wiped forehead/brow with gloved hand. Reminded to wash hands and re-glove by management.
- Outer openings are protected
Observation: Back door does not seal tightly.
- Premises maintained free of insects, rodents, and other pests
The presence of insects rodents, and other pests are controlled as required
- Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with law, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food, as specified under 2-201.11(A)
Observation: Management stated employees are trained but could not provide verification that employees are trained.
- Established procedures for responding to vomiting and diarrheal events
Observation: Establishment does not have written procedures for cleanup of vomit and diarrhea.
- Posting inspection reports
Observation: Both pages of inspection report not posted.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Hot holding pans and grates are not clean and free of visible grease buildup.
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08/05/2015 | Regular |
- Cleanability of floors, walls, and ceilings
Observation: Floor drain in mop sink not completely draining creating a harbinger for pest.
- Backflow protection
air gap, device standard, when required
- Premises maintained free of insects, rodents, and other pests
The presence of insects rodents, and other pests are controlled as required
- Drying mops
Observation: Mops not hanging to dry in between uses.
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Observation: Expired milk in reach-in refrigerator in use. Corrected on sight by employee throwing milk away.
- Light intensity
Observation: Light in back prep area not functioning.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: Area around and underneath equipment throughout kitchen area have soil build-up and grease accumulation. Including but not limited to ice cream machine, reach-in refrigerators, shelving, vent hoods, grease trap, and walk-in door handle.
- Food storage containers identified with common name of food
Observation: Cream based products stored in dairy reach-in refrigerator stored with out label of common name.
- Multiuse food contact surfaces are cleanable
Observation: Pans used for hot holing scared and wore preventing effective cleaning.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Food containers on clean rack were greasy to the touch.
- Toilet room
receptacle, enclosed, fixtures clean
- Material characteristics of non-food contact surfaces
Observation: Walls above three compartment sink are not comprised of a smooth, and cleanable surface.
- Cold and hot holding equipment used for PHF/TCS foods are equipped with at least one temperature measuring device that measures temperature in the coldest part of a hot holding unit or the warmest part of a cold holding unit and located and designed to allow for easy viewing.
Observation: Dairy and ice cream topping reach-in refrigerators not provided with thermometer.
- Equipment location, installation, repair, and adjustment
Observation: Fry freezer not fully functional in a manner that will keep all stored products frozen
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10/17/2014 | Regular |
- Backflow protection
air gap, device standard, when required
- Premises maintained free of insects, rodents, and other pests
The presence of insects rodents, and other pests are controlled as required
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Cleaning is needed under fryer units and walls by drive through, Wheels on equipment and under equipment need cleaned.
- Multiuse food contact surfaces are constructed of safe materials
Brown hot holding containers are heavily soiled with grease and/or are no longer easily cleanable. Ice machine needs cleaned.
- Laundry facilities
requirement, location, and use
- Cleanability of floors, walls, and ceilings
Some floor wall junctures are broken or missing and are no longer easily cleanable. Tape holding front cover on icee machine.
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07/03/2013 | Routine |
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