- Indoor and outdoor surfaces
Observation:Observed wall tiles along the base of the wall were separating from the wall near the handsink.
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02/12/2016 | Non Illness Complaint |
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation:Observed mold, slime mold and scale buildup on the backsplash, drain tray, and other parts of the fountain pop machine at the customer self-service area.
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12/08/2015 | Non Illness Complaint |
| No violation noted during this evaluation. | 08/24/2015 | Follow Up LOC |
- Food is properly identified and monitored
Observation:Foods held at room temperature (shredded cheese, lettuce, tomatoes) were properly marked with a use-by time, but the time at the inspection was 1 1/2 to 2 hours past the labeled discard time. Manager said perhaps the employees did not change the labels when the new containers were put in place - foods were discarded, corrected on site.
- Handwashing cleanser, availability
Observation:There was no handsoap at the only functioning handsink - employees had to get soap at the non-operational handsink and walk to the front of the house to wash hands. A handsoap dispenser was obtained for the front handsink, corrected on site.
- Test kit provided and used to measure sanitizing solution concentration
Observation:There are no test papers for the quaternary ammonium (quat) sanitizer. Repeat violation.
- Plumbing system maintained in good repair
Observation:Due to the leaks at the faucet at the grill prep area handsink, the water was shut off to the sink on 8/6/15. Employees in the grill prep area and dishwashing area wash hands at the front of the store by the cash register. Repeat violation.
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08/11/2015 | Illness Complaint |
- Plumbing system maintained in good repair
Observation:Observed cold water faucet handle at grill prep sink leaks when faucet is on.
- Hand drying provided
Observation:There were no paper towels at the grill handsink.
- 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:There was no thermometer in the mini refrigerator used to store milk - corrected on site.
- Test kit provided and used to measure sanitizing solution concentration
Observation:Observed chlorine and quat test papers had expired, strips were discolored and are no longer able to accurately monitor sanitizer concentrations.
- 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:Observed shell eggs, sausage egg burritos, and sausage egg mix stored at room temperature - burritos and egg mix were out approximately one hour, egg mix was 90 degrees as it was stored on top of the warming table. Corrected on site.
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02/03/2015 | Regular |
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