| No violation noted during this evaluation. | 02/29/2016 | Illness Complaint |
- Safe, unadulterated, honestly presented
Observation: A strand of fiber was found cooked into burger. Possibly from utensil used to clean grill. Ensure only approved utensil are use for cleaning grill to prevent contamination.
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10/06/2014 | Non Illness Complaint |
- Handwashing sink equipped to provide water at a temperature of at least 100° F through a mixing valve or combination faucet.
Observation:One of the handwashing sinks at the front area of this food establishment the water never reached 100 degrees within adequate time frame. ALL handwashing sinks shall be at least 100 degrees. Repair as needed. Send invoice from certified plumber has repaired the hand washing sink and send with the mail in re-check within 10 days.
- Posting inspection reports
Observation:The last inspection was NOT posted in a conspicuous place for consumers to view. The facility did not have the last inspection only inspections from two years ago. Shall post this inspection in view for consumers to read.
- Posting of a valid license
Observation:This food establishment does not have the current license available for consumers to view. Given a new license to post in a conspicuous place for consumers to view.
- Separation from food, equipment, utensils, linens, and single service
Observation:Several spray bottles of chemicals stored by the drive thru window over cotnainers of condiments and food items. Chemicals must not be stored near any food items to prevent contamination. All the chemicals were moved to the chemical storeage area. CORRECTED ON SITE.
- Sanitizers
Observation:Two large plastic buckets of sanitizer did not reach at least 50 ppm. The buckets were discarded and new sanitizer was prepared during this inspection. Shall always keep chlorine sanitizer between 50-100ppm. Must also check with the test strips to assure the sanitizer is the correct amount. CORRECTED ON SITE.
- Handwashing signage
Observation:The following do not have any signs posted when employees must wash their hands, three handwashing sinks in the kitchen and both restrooms. ALL handwashing sinks used by food employees shall have signs posted at the handwashing sink. Given during this inspection.
- Sanitization of food contact surfaces - before use and after cleaning
Observation:The low temperature dish machine sanitizer did not reach at least 50 ppm of chlorine per data plate. The unit was repaired during this inspection and the chlorine sanitizer is at 50-100ppm. CORRECTED ON SITE.
- Utensils and pressure measuring devices maintained
Observation:The plastic scoop for the ice machine has a large crack. The manager stated a new one is on order. when the new scoop is available discard the cracked ice scoop.
- Warewashing equipment
cleaning agents and wash solution temperatures
- equipment food contact surfaces and utensils clean to sight and touch.
Observation:The following had food debris the microwaves had a small amount of food debris on the upper level, and the two door reach in freezer on the bottom shelf holding one bag of chicken. All food contact surfaces shall be cleaned as often as necessary. Cleaned during this inspection. 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:The food establishment had some dressing sitting at room temperature. The creamy garlic sauce per the manufacturer box label states KEEP REFRIDGERATED. This squeeze bottle of dressing due to being at room temperature for unknown amount of time was discarded. SHALL keep all dressing if the box manufactureer label states KEEP REFRIGERATED. The manager stated this dressing will be refrigerated in a cooler in the kitchen preparation area when taken out of the walk in cooler. The facility has time as a control of temperature and if choosing must be on the HACCP plan and discard any unused dressing within 4 hours.
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03/06/2014 | Routine |
- Storage and maintenance of wet and dry wiping cloths
1) Cupboard door storing lids near cash registers does not stay closed when not in use. Repair door to work properly. 2) Door for dishmachine needs adjust to prevent water spraying out of top right side. Repair 3) Clean sides and under all pop/ice cream/coffee areas. Sugar spills provoke pest infestation. Keep areas clean to prevent food and single use items from contamination. 4) Syrup storage under ice cream machine near cash registers has build-up and needs cleaned. 5) Clean cupboards under pop dispenser area in seating room. Lots of build-up. Pest issue in this area. Currently being treated by Terminix. Clean. 6) Maintain wiping cloths of sanitizer in buckets when not in use to prevent contamination and ensure proper sanitation for food contact surfaces.
- Food temperature measuring devices are provided and readily accessible
Provide thermometer for reach-in lower cooler storing salads during lunch hour to ensure temperature is maintained 41 degrees or below.
- Compliance with submitted HACCP plans and approved variance procedures
Missing date marking labels for sauce during lunch hour and breakfast food items from the morning. Must comply with HACCP standards and correctly label food items to ensure adequate time/temp control.
- Laundry facilities
requirement, location, and use
- equipment food contact surfaces and utensils clean to sight and touch.
Clean inside bottom shelving for all reach-in coolers. Spilled food stains. Clean more frequently to prevent food contamination. --1) Cupboard door storing lids near cash registers does not stay closed when not in use. Repair door to work properly. 2) Door for dishmachine needs adjust to prevent water spraying out of top right side. Repair 3) Clean sides and under all pop/ice cream/coffee areas. Sugar spills provoke pest infestation. Keep areas clean to prevent food and single use items from contamination. 4) Syrup storage under ice cream machine near cash registers has build-up and needs cleaned. 5) Clean cupboards under pop dispenser area in seating room. Lots of build-up. Pest issue in this area. Currently being treated by Terminix. Clean. 6) Maintain wiping cloths of sanitizer in buckets when not in use to prevent contamination and ensure proper sanitation for food contact surfaces.
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10/15/2013 | Routine |
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