- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Bagged chopped lettuce is not date marked for keeping over 24 hours. Staff dated during inspection.
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Observation: Sliced tomatoes are dated for discard on 01/05/2016. Staff discarded during inspection.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Pop dispensers at drive thru window and self service areas are visibly soiled
- Sanitizers
Observation: Sanitizer for food contact surfaces measured below 50 ppm. Staff mixed to proper concentration during inspection.
|
01/06/2016 | Regular |
| No violation noted during this evaluation. | 02/13/2015 | Follow Up LOC |
- The ability to explain the responsibility of the person in charge for preventing the transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease.
Observation: The person in charge did not remember the five food borne illnesses. I gave her a reporting agreement and she remembered they illnesses.
- Protecting food from environmental contamination
Observation: An ice scoop handle was laying in the ice.
- Sanitizers
Observation: The quat sanitizer was tested at 500 ppm.
- 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: The fridge unit by the drive through was damaged.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: The ice machine was not clean to sight.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: The wire racks and carts were not clean to sight.
- Storage of clean linens, single-service, and single use articles
Observation: Single service items in the back storage were our of plastic sleeves or dispenser units. The cups in the front display were exceeding the dispenser unit.
- Capacity, availability, and pressure of hot and cold water
Observation: The hand sink did not have hot water.
- Refuse, recyclables, and returnables
storage, maintenance, and removal
- Food is properly identified and monitored
Observation: The eggs were time marked but the cook stated she places the items back into the fridge unit after the two hours are up. I had the manager discuss with the cook the importance of discarding the eggs after the two hours are up.
- When to wash
Observation: The prep cooked cleaned the grills then placed gloves on with out washing her hands.
- Established procedures for responding to vomiting and diarrheal events
Observation: The facility did not have a diarrhea vomit clean up plan.
- Food storage containers identified with common name of food
Observation: The ice bucket was not labeled, "Ice Bucket Only".
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01/29/2015 | Regular |
- Storage of clean linens, single-service, and single use articles
Observation: Single use cups were exceeding the dispenser limit by the coffee. Single use cups shall be stored in plastic sleeves or in dispenser units by the mcflurry area.
- Demonstration of Knowledge
Observation: The person in charge could not remember the 5 main food borne illnesses/symptoms.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: The fridge bottoms were not clean to sight.
- Food employees hair is effectively restrained
Observation: Management was not wearing hair restraints.
- Food temperature measuring devices are provided and readily accessible
Observation: The thermometer in the cold hold unit by the drive in was damaged
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Pop spickets in the dining area were not clean to sight.
- Storage and maintenance of wet and dry wiping cloths
Observation: Wiping cloths were being left on counter tips after each use.
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04/07/2014 | Regular |
- Shellstock, maintaining identification
- Discharge from eyes, nose, and mouth
- Eating, drinking, or using tobacco
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
|
11/13/2013 | Routine |
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