| No violation noted during this evaluation. | 02/08/2016 | Non Illness Complaint |
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Areas throughout facility underneath equipment and plumbing is heavily soiled with food debris.
- Physical facilities maintained in good repair
Observation: Brick pad outside of facility on drive through side is badly broken and allows access to foundation of facility. Facility plans to pour concrete in area when weather improves.
- Outer openings are protected
Observation: Outer access door to walk in freezer was left ajar. Door is used for food deliveries.
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02/05/2016 | Non Illness Complaint |
- PHF/TCS foods maintained at 41°F or below, except during preparation, cooling, cooling, or when time is used as a public health control
Observation: Reach-in salad cooler is in need of new condenser. Part is on order. Install when condenser is received.
- Backflow protection
air gap, device standard, when required
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04/28/2015 | Physical Recheck |
- Food employees hair is effectively restrained
Observation: Managers do not wear hair restraints. All employees are required to wear an effective hair restraint such as a hair net, hat or visor.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: ce machine chute has visable build up. All food contact surfaces must be clean to sight and touch. Empty, wash, rinse, and sanitize ice machine.
- 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: Thermometer in coffee milk cooler is not properly working. Every cooler holding potenially hazardous foods must be equiped with a properly working thermometer. Replace.
- Outer openings are protected
Observation: 1) Front right side door does not close completely. 2) Light is shining through back door. All outer openings must be protected from the entry of bugs or rodents. Front door must be repaired, weather stripping must be applied to back door, and a plan to replace double door through entry must be in place prior to recheck.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: General cleaniness is not acceptable. All non food contact surfaces must be clean to sight and touch. All food and debris must be cleaned from under equipment and shelving in walk-in's and dry storage, floor sinks, coolers, equipment handles, etc. Cleaning must be maintained at frequency to prevent future issues or harborage for rodents.
- Equipment location, installation, repair, and adjustment
Observation: 1) Gasket on left side reach-in freezer and up right reach-in kitchen line cooler are torn and in disrepair. 2) Coffee milk cooler door does not seal properly. 3) up right front line cooler doors pop open when other door is shut. All equipment must be maintained in accordance with manufacturer requirements. Replace and/or repair as needed.
- Backflow protection
air gap, device standard, when required
- Food is properly identified and monitored
Observation: Cheese is not labeled as required. When using time as a public health control procedures must be met. Copy of written procedure must be provided to this dept prior to recheck for review. Procedure must be maintained or cheese must be maintained at 41 degrees or less or proof must be available product is shelf stable.
- Cleaning of cooking and baking equipment
Observation: Food debris on roof of all microwaves in kitchen. Micorwaves must be cleaned a minimum of every 24 hrs. Clean as needed.
- When to wash
Observation: Observed employee change gloves without washing hands. In between glove changes employees must wash their hands. Educated staff onsite. CORRECTED
- Storage or display of food in contact with water or ice
Observation: Left side reach-in freezer on kitchen line has considerable frost build-up. Defrost.
- Posting of a valid license
Observation: Must post license.
- Using a handwashing sink- operation and maintenance
Observation: 1)Hand sink at front count is being used as blender sink as blender cleaner has not been funcutioning properly. 2) Hand sink on kitchen line had ice in it at time of inspection. Hand sinks are to be maintained for hand washing only at all times. Blender cleaner was operational at time of inspection and staff educated on requirement. If current arrangement is unable to comply a new handsink and/or dump sink must be installed.
- PHF/TCS foods maintained at 41°F or below, except during preparation, cooling, cooling, or when time is used as a public health control
Observation: 1) Reach in cooler on fry side had ambient air temp of 53 degrees. 2) Upright reach-in cooler on kitchen line had a abient air temp of 50.6 and cut tomatoes at 46 degrees. 3) Coffee milk cooler had abient air temp of 45.2 degrees. Milk was temped at 42 degrees. All potentially hazardous must be maintained at 41 degrees or less. Salads and cut tomatoes dicarded from coolers during inspection. Service has been called.
- Sanitization methods - hot water, chemical
Observation: No sanitizer detected in sanitizer bucket on front counter or spray bottle on front line. Establishment is using QA sanitizer that is to be maintained at 200 ppm. New buckets made during inspection. CORRECTED.
- Other liquid waste and rain water
Observation: Belly on front line pop machine drain line. Ensure drain lne is able to properly discharge.
- Premises maintained free of insects, rodents, and other pests
The presence of insects rodents, and other pests are controlled as required
- Material characteristics of non-food contact surfaces
Observation: Shelving in dry storage is particale board. All surfaces exposed to food and food items must be smooth, nonabsorbent, and easily cleanable. Reapply varnish and/or paint as needed.
- Physical facilities maintained in good repair
Observation: 1) Holes in walls back kitchen hand sink and food prep sink. Cover holes with cleanable wall covering such as FRP. 2) Bricks on outside of establishment have collapsed due to sewer repair. Work order has been placed.
- Posting inspection reports
Observation: Must post most recent inspection.
- Protecting food from environmental contamination
Observation: Front hand sink is located next to chocolate chips and various drink syurps. All food must be protected from contamination. Require splash guard be installed.
- Separation from food, equipment, utensils, linens, and single service
Observation: Spray bottles of chemicals observed hanging on condiment cart. Chemicals must be properly separated for food and food items at all times. Moved during inspection. CORRECTED
- In-use utensils, between-use storage
Observation: Using lextant as an ice scoop. All in use utensils in product must be stored inverted with handle up. Removed during inspection.. CORRECTED
- Manual and mechanical warewashing equipment, chemical sanitation - temp, pH, concentration, and hardness
Observation: Dish machine was not dispensing sanitizer at start of inspection. Choline chemical sanitizer must be maintained between 50-100 ppm. Machine primed and now dispensing 100 ppm. CORRECTED
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04/16/2015 | Regular |
| No violation noted during this evaluation. | 09/19/2014 | Non Illness Complaint |
- Rodent bait stations
Observation: The food establishment uses Terminix for pest and rodent control, but does not have any rodent bait stations that are covered and tamper proof. Shall call the pest control company and provide tamper proof pest control bait stations.
- Light bulbs, protective shielding
Observation: The front line reach in milk cooler has a missing shield. All light fixtures shall have covers or shatter resistant light bulbs.
- PHF/TCS foods maintained at 41°F or below, except during preparation, cooling, cooling, or when time is used as a public health control
Observation: The reach in milk cooler at the drive thru window was 43 degrees. One side of the cooler was left open for a indefinite period of time.The food items were removed to another cooler. The cooler was rechecked within 1/2 with no food held in the cooler and the cooler is at 41 degrees. Monitor this cooler and assure staff is aware the doors need to remain closed when not in use. CORRECTED ON SITE.
- Food temperature measuring devices are provided and readily accessible
Observation: The two reach in milk coolers at the front counter area and drive thru do not have temperature measuring devices. ALL cooling units shall be provided with thermometers.
- Handwashing cleanser, availability
Observation: The front handwashing sink did not have any soap. New container of soap was attached during this inspection. CORRECTED ON SITE.
- In-use utensils, between-use storage
Observation: At the drive thru the ice scoop was laying in the ice. Shall use the ice scoop holder for the ice scoop when not in use. Educated and verbalized understanding. CORRECTED ON SITE.
- Outer openings are protected
Observation: The exit door has light shining through. All exit doors shall be self closing and tight fitting to prevent entrance of pests and rodents. Repair the exit door as needed.
- Rinsing of cleaned and sanitized equipment and utensils
Observation: One of the employees stated she uses the food preparation sink to rinse equipment and utensils. She was educated and verbalized understanding that the food preparation sink is ONLY FOR FOOD PREPARATION. CORRECTED ON SITE.
- Plumbing system maintained in good repair
Observation: The left side of the 3 compartment sink had a leak. One of the employees repaired during this inspection. CORRECTED ON SITE.
- Toilet tissue available
Observation: One of the women's restroom stalls did not have any toilet tissue. All restrooms shall be provided with toilet tissue. CORRECTED ON SITE.
- Storage and maintenance of wet and dry wiping cloths
Observation: Two wet cloths were observed sitting on tables. All wet wiping cloths shall be stored in sanitizer when not in use. CORRECTED ON SITE.
- Food storage - preventing contamination from the premises
Observation: Several boxes of sugar in the dry storage unit were stored on the floor. ALL food items shall be kept at least 6" off the floor to prevent contamination. CORRECTED ON SITE.
- Toilet room
receptacle, enclosed, fixtures clean
- Warewashing equipment
cleaning frequency, operation, use limitations, and clean solutions
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: This food establishment has 3 microwaves. ALL have build up of food debris on the upper portion. Shall clean as often as necessary to keep clean.
- Posting of a valid license
Observation: The current license was not posted and not available to view. The manager made a copy of the license from this establishments file. Shall have the most current license posted for consumers to view.
- Clean in place equipment is designed and constructed to ensure adequate sanitizing
Observation: Under the food preparation area is stainless steel. This area had cardboard laying on the stainless steel. This is not a cleanable and nonabsorbent surface. The cardboard was removed. CORRECTED ON SITE.
- Designated areas for employees
use of designated areas by employees
- Drying mops
Observation: Several mops were not drying properly. Shall have mops drying to prevent contamination of walls, equipment or supplies.
- Refuse, recyclables, and returnables
materials, design, construction, and installation
- Food is properly identified and monitored
Observation: The facility was not following procedures for time as a control for temperatures. NO STICKERS were placed on the cheese when removed from the cooler. The facility has policy for stickers for the preparation table for the time the food is placed and to be discarded. CORRECTED ON SITE.
- Posting inspection reports
Observation: The most recent inspection was not posted in a conspicuous place for consumers to read. Shall post this inspection for consumers to view.
- Backflow protection
air gap, device standard, when required
- Separation from food, equipment, utensils, linens, and single service
Observation: Numerous spray bottles of chemicals stored on the cart with covered food items. ALL of the chemicals were removed and placed in the chemical storage area. CORRECTED ON SITE.
|
03/04/2014 | Routine |
- 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
- Shellstock, maintaining identification
- Manual warewashing equipment, hot water sanitizing temperatures
- Stored frozen foods shall be maintained frozen
|
11/13/2013 | Routine |
- Sanitization of food contact surfaces - before use and after cleaning
No sanitizer dispensing in dish machine. Line has several cracks. Repair service called. Use 3 compartment sink until dish machine is working properly. Use chlorine test strips frequently to ensure proper concetration of sanitizer 50-100ppm.
- Material characteristics of non-food contact surfaces
1) Recaulk behind 3 compartment sink to make area smooth and easily cleanable. 2) Clean debris off top of dish machine. 3) Back dry storage shelving is chipping. Replace with smooth, non absorbent, and easily cleanable material.
- equipment food contact surfaces and utensils clean to sight and touch.
1) Recaulk behind 3 compartment sink to make area smooth and easily cleanable. 2) Clean debris off top of dish machine. 3) Back dry storage shelving is chipping. Replace with smooth, non absorbent, and easily cleanable material. --1) Clean all microwaves. Especially inside top of microwave. 2) Clean mold on inside large ice machien on front ice chute. 3) CLean food debris in reach-in cooler near bread slicer. 4) Heavy food build-up on floor in walk-in cooler. CLean.
- Handwashing sink equipped to provide water at a temperature of at least 100° F through a mixing valve or combination faucet.
Hand sink in front of facility has 70 degrees hot water. Must supply at least 100 degree water for proper hand washing.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
1) Clean food under large kitchen equipment including fryers, grills, drive-thru coffee machien and ice cream machine.
- Plumbing system repaired according to law
1) Black box under large dish machine is leaking severly. 2) Drain line for food preparation sink has been removed. Repair plumbing to maintain in good condition.
- Food storage - preventing contamination from the premises
1) Dill pickles stored on floor in dry storage. 2) Many single service items stored on floor in dry storage.
- Backflow protection
air gap, device standard, when required
- Light bulbs, protective shielding
Cover light in small milk cooler near cash registers.
- Compliance with submitted HACCP plans and approved variance procedures
Facility not labeling time/temp control on hazrdous foods. Part on order for labeling machine. Must properly use time/temp control procedures to ensure food safety.
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11/12/2013 | Routine |
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