| No violation noted during this evaluation. | 08/13/2015 | Physical Recheck |
- 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) Front counter drink cooler had ambient air temp of 44 degrees. Large amount of frost on back coils. defrosted and now working properly. 2) OJ dispenser was maintaining juice at 53.4 degrees. New dispenser has been ordered. 3) Up right reach-in cooler on prep line had ambient air temp of 52 degrees and burrito at 47.4. All potentially hazardous foods must be maintained at 41 degrees or less. All food required to be discarded was removed.
- Food is properly identified and monitored
Observation: Establishment using time as a control for line. No food logs available and food was not identified at start of inspection. Must follow approved procedures in order to continue to use time as a health control.
- Insect control devices are properly designed and installed
Observation: Fly tape is hanging above food and equipment. Fly tape is allowed however in non food equipment areas. Move fly tape.
- Physical facilities maintained in good repair
Observation: 1) The roof is leaking in dining room and in back storage. 2) Due to water damage dry wall in back storage is badly damaged. Physical facilities must be maintained in good repair. Roof to be replaced 8/3/15 and repairs done at that time. After leaks are repaired damaged walls must be repaired as needed.
- In-use utensils, between-use storage
Observation: Ice scoop in ice bin for McCafe was laying in ice. When stored in product ice scoop must have handle inverted. Use scoop holder or keep handle inverted.
- Posting inspection reports
Observation: Must post most recent inspection in area readily viewed by the public.
- Hand drying provided
Observation: Paper towel dispenser at front counter hand sink was empty. Every hand sink must be provided a means to dry hands. Restock.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: Shell eggs in walk-in cooler being stored above ready to eat products. All food must be stored in a manner that will prevent cross contamination. Store eggs on bottom shelf.
- Laundry facilities
requirement, location, and use
- Using a handwashing sink- operation and maintenance
Observation: 1) Hand sink for front counter being used as a dump sink for blenders. 2) Kitchen line hand sink had utensils and srcubbers in it at time of inspection. Hand sinks are to be used for hand washing only. A blender sink will be REQUIRED to be installed if hand sink continues to be used as a dump sink.
- Storage or display of food in contact with water or ice
Observation: 1) Reach-in freezer on kitchen line has large amount of frost build-up. 2) Water is dripping on pop boxes in back area. Food must nt be stored in contact with ice or water. Repair roof as needed and defrost reach-in freezer.
- Equipment location, installation, repair, and adjustment
Observation: All equipment must be in good repair and in accordance with manufacturer requirements. 1) Replace gasket on drive thru drink cooler, 2) replace gasket on kitchen line cooler and repair or remove cooler as is not working, 3) Upright unit attached to walk-in cooler must be repaired or removed, 4) reach-in freezer on kitchen line is repaired with tape and must be properly repaired, 5) McCafe reach in cooler door will not shut. Repair as needed.
- Backflow protection
air gap, device standard, when required
- Storage and maintenance of wet and dry wiping cloths
Observation: Wiping cloth sitting on counter. Wiping cloths must be maintained in sanitizer in between uses or placed in dirty bucket as company policy.
- 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 front counter and in men's RR.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: 1) Must clean under drive through window pop dispenser. 2) Standing water in several areas of kitchen. Keeping cleaning at frequency to prevent standing water.
|
07/31/2015 | Regular |
| No violation noted during this evaluation. | 07/31/2015 | Non Illness Complaint |
- Equipment location, installation, repair, and adjustment
Observation:1)The following coolers have torn gaskets, walk in cooler (this is a REPEAT VIOLATION)and the reach in cooler by the fryer. Repair all gaskets which are in disrepair. 2) The dish machine has a broken spring which does not allow the handle to be used easily. The facility has a new spring. Shall install the new spring to the dish machine.
- Using a handwashing sink- operation and maintenance
Observation: 1)Wash cloth observed in front handwashing sink. All handwashing sinks are to be used for ONLY HANDWASHING. CORRECTED ON SITE.2) Several buckets of wet cloths and sanitizer buckets were blocking the back handwashing sink. All handwashing sinks shall be accessible at all times. CORRECTED ON SITE
- Warewashing equipment
cleaning agents and wash solution temperatures
- Maintaining premises free of litter and unnecessary equipment
Observation: 1)The back storage area had NUMEROUS boxes which had been opened and equipment or food supplies were taken out of the boxes. The trash is very full. REMOVE boxes and trash to prevent entrance or harborage of insects and rodents. 2) The double two door freezer is nonfunctional. This freezer shall either be REMOVED or repaired. Equipment that is no longer in use shall be removed from the premises.
- Food storage - preventing contamination from the premises
Observation: Two plastic containers of syrup were stored on the floor in the storage area. ALL food items shall be at least 6" off the floor to prevent contamination. CORRECTED ON SITE.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: The smoothie, mocha machine is not clean and has build up of food debris. The tray as excessive whipped cream build up. Food contact surfaces shall be cleaned as often as necessary to be kept clean.
- Food temperature measuring devices are provided and readily accessible
Observation:Numerous cooling units do not have any temperature measuring devices. Manager found new temperature measuring devices and shall place in all of the cooling units that do not currently have a thermometer.
- Handwashing signage
Observation:The men's restroom does not have a sign posted when employees must 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 in the men's restroom.
- Sanitizers
Observation: 1)The three tank sink is dispensing too much quat sanitizer over 200 ppm. Manager shall call for service to have the automatic dispenser repaired to dispense only 200 ppm per manufacturer label.2) The bucket for chlorine sanitizer at the back hand washing sink by the fryer did not have any sanitizer. Chlorine sanitizer shall be maintained at 50-100ppm. Bucket was removed from this area at this time of inspection.
- Light intensity
Observation: The walk in freezer is missing a light. Walk in freezer/coolers shall have adequate lighting. CORRECTED ON SITE.
- Outer openings are protected
Observation: The back exit door closure is broken. Exit doors shall be self closing and tight fitting with door closures in good condition to prevent entrance of pests and rodents.
|
02/13/2014 | Routine |
- Manual warewashing equipment, hot water sanitizing temperatures
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Shellstock, maintaining identification
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
|
11/13/2013 | Routine |
- Warewashing equipment
cleaning agents and wash solution temperatures
- Laundry facilities
requirement, location, and use
- Light bulbs, protective shielding
Missing light bulb covered light bulb above single service shelf by exit door.
- Roasts held at a temperature of 130°F or above
Cooler under sandwich preparation area is 52 degrees F. Tomatoes and cheese were removed. Repair service called. Do not use unit until potentially hazrdous food can be maintain 41 degrees or below.
- Food storage - preventing contamination from the premises
Food stored directly on floor in walkin freezer. All food must be maintain at least 6 inches off the floor for easy cleaning and food protection.
- Food temperature measuring devices are provided and readily accessible
1) Missing thermometer in walkin cooler and in 2) Reach-in cooler under sandwich preparation table. Provide thermometer to ensure food is maintained 41 degrees or below.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
1) Invert mop head or hang dry mop for adequate air drying procedure. 2) Clean floor under large euqipment near drive-thru ( Coffee machine/ ice cream machine/ coolers). 3) Clean heavy grease under grills and fryers. 4) Clean floor isnk under pop machine near drive-thru.
- Drying mops
1) Invert mop head or hang dry mop for adequate air drying procedure. 2) Clean floor under large euqipment near drive-thru ( Coffee machine/ ice cream machine/ coolers). 3) Clean heavy grease under grills and fryers. 4) Clean floor isnk under pop machine near drive-thru.
- Sanitization of food contact surfaces - before use and after cleaning
1) No sanitizer is dispensing from dish machine. 2) No dish soap dispensing from dish machine. Repair service has been called. Dish machine sanitizer must be maintained 50-100ppm for proper concentration. Use chlorine test strips frequently. USE 3 COMPARTMENT SINK UNTIL DISH MACHINE IS WORKING PROPERLY.
- Compliance with submitted HACCP plans and approved variance procedures
Facility using time poster to ensure proper time/ temperature control for hazardous foods. Many clock timers were broken off preventing time/temp control. Order new poster to ensure adequate procedure.
- equipment food contact surfaces and utensils clean to sight and touch.
1) Clean sandwich paper holder shelves to rid food debris. 2) Torn door gasket for walk-in cooler. Replace gasket to seal door properly. --1) Mold growh inside large ice machine front chute. Drain, wash , rinse, and sanitize. 2) Clean out drip pan for blender area and side of dish machine where drip pan overflowed. 3) Spill debris in milk cooler under coffee steamer machine. 4) Whip cream shelf in milk cooler has food build-up 5) Spilled stains in drive thru milk cooler. 6) Heavy food build-up in all reach-in freezers. Clean all food contact surfaces frequently to prevent contamination. 7) Repair broken bottom door to reach-in freezer near bread slicer. Insulation is visible and door does not seal properly.
- Test kit provided and used to measure sanitizing solution concentration
Missing quat test strips for 3 compartment sink sanitizer dispenser. Quat sanitizer must be maintained 200ppm.
|
11/12/2013 | Routine |
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