| No violation noted during this evaluation. | 01/07/2016 | Follow Up LOC |
- 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: Unable to locate thermometer in kitchen small reach-in coolers. Provided and corrected on site.
- Storage or display of food in contact with water or ice
Observation: Walk-in freezer has considerable condensate build up and is dripping on the boxes of food. This is a repeat violation.
- Raw animal foods separated from each other during storage, separation, holding, and display
Observation: Raw shelled eggs being stored over bagged lettuce and ham in cooler Moved during inspection on lower level. Corrected.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Small reach-in coolers in the kitchen line have food debris and liquid build-up in bottom. This is a repeating violation.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: The following areas has food debris and build-up 1) floor sink under drive thru, 2) under counters by drive thru pop machine, 3) ice cream machine tubing, 4) underneath all cooking equipment in the kitchen.
- Food employees hair is effectively restrained
Observation: Company policy states mangers do not have to wear hair restraints. Food code requires all food handlers, cooks, and prep must wear an effective hair restraint such as hat, visor, or hair net. This is a repeat violation.
- Handwashing signage
Observation: Handwashing signage not posted at handsinks in the kitchen. Manager posted the signages and corrected on site.
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12/29/2015 | Physical Recheck |
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: The following areas must be cleaned and maintain cleaning at frequency to prevent future build-up 1) floor sink under drive thru, 2) under counters by drive thru pop machine, 3) and ice cream machine tubing.
- Plumbing system repaired according to law
Observation: Has a drain additive installed on 3 compartment sink. Additives are not allowed by City Plumbing Codes. Remove additive.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Small reach-in cooler on kitchen line has liquid build-up in bottom. Clean and maintain cleaning at frequency to prevent.
- 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: Unable to locate thermometer in kitchen small reach-in cooler. Every cold hold unit must be provided a thermometer.
- Storage or display of food in contact with water or ice
Observation: Walk-in freezer has considerable condensate build up and is dripping on the boxes of food. Food and food items must be stored where they will not get wet/freeze. Repair as needed.
- In-use utensils, between-use storage
Observation: Ice scoop in ice bin for drive up was laying in the ice. When storing scoops in product the handle must be inverted. CORRECTED.
- Handwashing signage
Observation: Every hand sink to be used by employees must have a sign reminding them to wash their hands. Given during inspection. Post at kitchen hand sinks.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: Raw shelled eggs being stored over bagged lettuce. All food must be stored in a manner that will prevent cross contamination. Moved during inspection. CORRECTED.
- Using a handwashing sink- operation and maintenance
Observation: Using front counter hand sink as a dump sink as blender rinser is broken. Hand sinks are to be for hand washing only. Repair blender rinser and discontinue use of dumping in hand sink.
- Premises maintained free of insects, rodents, and other pests
The presence of insects rodents, and other pests are controlled as required
- Food employees hair is effectively restrained
Observation: Company policy states mangers do not have to wear hair restraints. Food code requires all food handlers, cooks, and prep must wear an effective hair restraint such as hat, visor, or hair net.
- Manual and mechanical warewashing equipment, chemical sanitation - temp, pH, concentration, and hardness
Observation: Missing bucket of sanitizer for dish machine. Chlorine sanitizer must be maintained between 50-100 ppm. New bucket was picked up during inspection. CORRECTED.
- Food is properly identified and monitored
Observation: Establishment using time as a public health measure but none of the product on line was identified or temp logs provided. When using time as a public health measure the written procedures must be followed. Follow written procedure.
- Equipment location, installation, repair, and adjustment
Observation: All equipment must be maintained in good repair. 1) Repair broken lid on ice machine, 2) and sliding door on beverage cooler by drive thru.
- Handwashing sinks-Numbers, capacities, location, and placement
Observation: Water to kitchen line sink is shut off. Hand washing must be conveniently located for hand washing and within 25 feet of cooking and/or prepping food. Spoke to Brian, DO, and he will address the issue within 1 week. Hot and cold water must be provided for proper hand washing.
|
08/03/2015 | Regular |
| No violation noted during this evaluation. | 08/03/2015 | Non Illness Complaint |
- Drying mops
Observation: Two mops were stored in mop water and not hung to air dry. When not in use shall be placed in a position to prevent contamination to walls, equipment and supplies. CORRECTED ON SITE.
- In-use utensils, between-use storage
Observation: The ice machine had a plastic scoop laying in the ice. This unit has a scoop holder. SHALL USE THE SCOOP HOLDER WHEN NOT IN USE TO PREVENT CONTAMINATION. CORRECTED ON SITE.
- Plumbing system maintained in good repair
Observation: 1)The 3 tank sink faucet has a small leak when the water is shut off.2) The handles for the 3 tank sink to hold water are difficult to adjust to keep the water in the sink. REPAIR BOTH AS NEEDED TO BE FUNCTIONAL.
- Hand drying provided
Observation: The front handwashing sink does not have any drying device. The facility uses paper towels. CORRECTED ON SITE.
- Equipment location, installation, repair, and adjustment
Observation: Both walk in cooler and freezer plastic curtain are torn, manager stated on order. Install when available.
- Refuse, recyclables, and returnables
materials, design, construction, and installation
- Handwashing sink equipped to provide water at a temperature of at least 100° F through a mixing valve or combination faucet.
Observation: Both of the handwashing sinks in the restrooms do not reach at least 100 degrees. The men's only reached 89 degrees and the women's only reached 90 degrees. Repair as needed for both restrooms to reach at least 100 degrees. Send letter of correction by 03-31-2014 to verify the handwashing sinks were corrected.
- Food temperature measuring devices are provided and readily accessible
Observation: The following following coolers do not have temperature measuring devices. The reach in salad cooler and the salad/milk cooler. BOTH WERE CORRECTED ON SITE.
- 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: At 10:30am the following dressings were being observed sitting at room temperature, ranch and creamy garlic. Per the manufacturer's label states KEEP REFRIGERATED. The food employee verified both dressings were removed from the walk in cooler at 8:15am. Both dressings were placed in the cooler. The manager of the store checked with the district manager for verification from the manufacturer if the dressings can be kept at room temperature. SHALL SEND A COPY OF VERIFICATION WITH LETTER OF CORRECTION.
- Food storage containers identified with common name of food
Observation: A plastic container holding sugar was not labeled. Working containers holding food products taken from original packages shall be identified with the common name of the food. CORRECTED ON SITE.
- Sanitizers
Observation: The following violations were for low chlorine sanitizer. 1) One of the large plastic containers holding chlorine sanitizer was too weak lower than 50 ppm. This was discarded and new chlorine sanitizer was prepared. 2)The low temperature dish machine sanitizer bucket was EMPTY. BOTH OF THE ABOVE WERE CORRECTED ON SITE. Shall keep chlorine sanitizer at 50-100ppm
- Food storage - preventing contamination from the premises
Observation: The following were stored on the floor in the cooler a carton of milk, in the freezer french fries. ALL food items shall be kept at least 6" off the floor to prevent contamination. BOTH WERE CORRECTED ON SITE.
- Outer openings are protected
Observation: The exit door from the dry storage area has light shining through. ALL exit doors shall be self closing and tight fitting to prevent entrance of pests and rodents.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: The following has food debris and shall be cleaned as often as necessary to keep clean. 1) The 4 door freezer on the rt side had a large amount of food debris. Remove the blue rack and clean this part of the freezer. 2) The plastic container holding the sugar has excessive amount of debris, and the upper part of the microwave. #2 (SUGAR CONTAINER AND UPPER PORTION OF THE MICROWAVE) Where both CORRECTED ON SITE. PROVIDE LETTER OF CORRECTION THE LOWER FREEZER AREA UNDER THE BLUE RACK WAS CLEANED.
- Handwashing signage
Observation: The two handwashing sinks in the kitchen do not have signs posted when food employees shall wash their hands. All handwashing sinks used by food employees shall have a sign posted when to wash their hands. Given during this inspection to post at the handwashing sinks.
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03/21/2014 | Routine |
- Roasts held at a temperature of 130°F or above
Salad cooler service has been called, new thermometer has been ordered. Must maintain potentially hazardous food at least 41 degrees or below at all times.
- Warewashing equipment
cleaning frequency, operation, use limitations, and clean solutions
- Laundry facilities
requirement, location, and use
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08/21/2013 | Routine |
- Roasts held at a temperature of 130°F or above
Salad cooler under food prep area was 50 degrees F. Tomato in salad was 50 degrees. All salad was removed to a different cooler (Just placed on cooler a little bit ago). DO NOT USE COOLER until repair and will maintain 41 degrees or below at all times. Repair service called.
- Storage and maintenance of wet and dry wiping cloths
1) Door for walk-in freezer does not close (seal) properly. Must repair to ensure door will stay shut when not in use to prevent damage to unit/food. 2) Clean under and around large kitchen equipment (fryers, grills, etc). 3) Maintain all wiping cloths in sanitizer solution when not in use.
- equipment food contact surfaces and utensils clean to sight and touch.
1) Food and ice build-up in reach-in freezer for chicken nuggets. Must defrost and clean more frequently. 2) Door does not seal or shut correctly for reach-in cooler storing onions, lettuce, and cheese. Must repair door to ensure cooler maintain proper temperature and protect food. 3) Repair door seal (gasket) for salad reach-in cooler under food preparation area (Holding at 50 degrees). Door does not stay shut when not in use. --1) Door for walk-in freezer does not close (seal) properly. Must repair to ensure door will stay shut when not in use to prevent damage to unit/food. 2) Clean under and around large kitchen equipment (fryers, grills, etc). 3) Maintain all wiping cloths in sanitizer solution when not in use.
- Plumbing system repaired according to law
3 compartment sink near dishmachine drain line leaks. Must repair or replace to maintain in good working order.
- Laundry facilities
requirement, location, and use
- Sanitization of food contact surfaces - before use and after cleaning
Dishmachine door does not stay closed. Machine does not run through a required wash and sanitize cycle at same time. No sanitizer is being pulled through. Dishmachine service has been called. MUST USE 3 COMPARTMENT SINK UNTIL DISHMACHINE WASHES AND SANITIZES CORRETLY.
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08/20/2013 | Routine |
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