- Food Temperature/Time Control
- Cold hold (PHF food not maintained at 41° F or below 3-501.16, pg 82)
THE FOOD IN THE SANDWICH COLD STATION IS 45 F TO 50 F-----MORE ICE WAS ADDED DURING THE INSPECTION. MAINTAIN AND MONITOR THE TEMPERATURE TO ASSURE IT IS BELOW 41 F.
- Plumbing/Water/Sewage
- Plumbing: installed/maintained (Plumbing maintained in good repair 5-205.15, p 153)
THE SPRAY HOSE WITH A SMALL TOWEL AROUND IT LEAKS-----A NEW SPRAYER HAS BEEN ORDERED.
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9/14/2010 | Re-Check |
- Food Temperature/Time Control
- Cold hold (PHF food not maintained at 41° F or below 3-501.16, pg 82)
THE FOOD IN THE SANDWICH COLD STATION IS 47 F TO 51 F AND THE FOOD IN THE SALAD COLD STATION IS 45 F TO 49 F------MAINTAIN THE COLD FOOD BELOW 41 F. MORE ICE WAS ADDED DURING THE TIME OF THIS INSPECTION. ALSO, ASSURE THE WALK-IN COOLER DOOR IS COMPLETELY CLOSED TO MAINTAIN ALL PART OF THE COOLER BELOW 41 F.
- Food Source/Handling
- Food Protection (Misc. sources of contamination 3-307.11, p 72)
CONDENSATION FROM THE CONDENSER IN THE WALK-IN COOLER IS DRIPPING, INCLUDING ONTO A BOX OF CHICKEN------REPAIR THE CONDENSER TO PREVENT DRIPPING AND IN THE MEANTIME CATCH THE DROPS TO PREVENT CONTAMINATION OF FOOD AND/OR MOVE FOOD SO IT CAN NOT BE DRIPPED ON.
- Plumbing/Water/Sewage
- Handwashing facilities provided (Handsink provided/located 5-203.11, p 150, 5-204.11, p 151)
THE FRONT HAND WASHING SINK IS NOT WORKING-----ACCORDING TO THE ASSISTANT MANAGER A PLUMBER HAS BEEN CONTACTED.
- Handwashing facilities (Hand sink hot water supply: 100° F, 15 sec, no cold water 5-202.12, pg 149)
THE BACK HAND WASHING SINK WAS ONLY 87 F----MAINTAIN THE WATER TEMPERATURE ABOVE 100 F.
- Facility/Equipment Requirements
- Non-food contact surfaces (Equipment: location/installation/repair/adjustment 4-401.11, 4-402.11, 4-501.11, p 121-123)
THE SPRAY HOSE AT THE THREE COMPARTMENT SINK HAS A SMALL TOWEL WRAPPED AROUND IT BECAUSE OF A LEAK----REPAIR THE SPRAY HOSE AND REMOVE THE TOWEL+++++A SECTION OF SHELVING IN THE WALK-IN COOLER IS SOILED-----CLEAN THE SHELVING.
- Other Operations
- Inside physical facilities designed/maintained (Physical facilities not kept clean, cleaning done to minimize exposure to food 6-501.12, p 176)
THE FLOOR OF THE WALK-IN COOLER AND WALK-IN FREEZER IS SOILED UNDER THE SHELVES-----CLEAN THE FLOOR MORE FREQUENTLY.
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8/30/2010 | Routine |
| No violation noted during this evaluation. | 3/23/2010 | Routine |
- Food Temperature/Time Control
- Cold hold (PHF food not maintained at 41° F or below 3-501.16, pg 82)
THE SHREDDED CHEESE ON THE ICE IS 43 F TO 45 F-----MAINTAIN CHEESE BELOW 41 F BY SURROUNDING THE PANS WITH MORE ICE.
- Warewashing
- Manual washing/sanitizing (Inadequate sanitation of food contact surfaces/utensils 4-702.11, p 137)
THE BAG OF SANITIZER AT THE THREE COMPARTMENT SINK WAS EMPTY AND THE SANITIZER BUCKETS ARE FILLED FROM THIS BAG-----THE BAG WAS CHANGED DURING THIS INSPECTION AND THE SANTIZER TESTED 200 PPM. THIS VIOLATION WAS CORRECTED.
- Plumbing/Water/Sewage
- Plumbing: installed/maintained (Plumbing maintained in good repair 5-205.15, p 153)
THE DRAIN LINE IS LEAKING AT THE HAND WASHING SINK AND THE FAUCET FOR THE MOP SINK IS LEAKING-----REPAIR THE PLUMBING.
- Other Operations
- Inside physical facilities designed/maintained (Physical facilities not kept clean, cleaning done to minimize exposure to food 6-501.12, p 176)
THE FLOOR UNDER THE CONVECTION OVEN IS SOILED-----CLEAN THE FLOOR.
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12/15/2009 | Routine |
- Food Temperature/Time Control
- Cold hold (PHF food not maintained at 41° F or below 3-501.16, pg 82)
Potato salad and macaroni salad are 45-48 degrees along the prep line. All cold food must be maintained at 41 degrees or colder....Pico de gallo and diced tomatoes along the taco bell prep cooler are around 45 degrees and they must be maintained at 41 degrees or colder.
- Hot hold (PHF food not maintained at 135°F or above 3-501.16(1), p 82)
BBQ shredded chicken in warming drawer is around 125 degrees and it must be maintained at 135 degrees or warmer.
- Warewashing
- Manual washing/sanitizing (Sanitation requirement/methods: hot water or chemical 4-703.11, p 137)
Sanitizer solution in the 3-compartment sink is not strong enough. Sanitizer must be maintained at 200 ppm.
- Facility/Equipment Requirements
- Food contact surfaces (In-use utensils, between use storage 3-304.12, p 65)
Ice scoops are being stored on top of a dirty ice machine.
- Non-food contact surfaces (Nonfood-contact surfaces: designed, cleanable 4-202.16, p 107)
A large gap is present under the walk-in cooler door which is allowing a large quantity of cold air to escape the walk-in cooler. Currently, the temperature in the cooler is below 41 degrees but during warmer times of the year this may become a more serious issue.
- Walls, floors, ceiling, lighting (Floor/wall junctures 6-201.13, p 167)
The wall/floor coving in several areas throughout the kitchen area is in poor condition and needs to be repaired.
- Other Operations
- Inside physical facilities designed/maintained (Physical facilities not kept clean, cleaning done to minimize exposure to food 6-501.12, p 176)
General cleaning is needed throughout establishment, especially under and behind equipment.
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3/2/2009 | Routine |
| No violation noted during this evaluation. | 7/8/2008 | Complaint |
- Food Temperature/Time Control
- Cold hold (PHF food not maintained at 41° F or below 3-501.16, pg 82)
Shredded cheese in the top of the small KFCl prep cooler is around 45 degrees and it must be maintained at 41 degrees or colder or it must be discarded every 4 hours.
- Food Source/Handling
- Food Protection (Food stored in direct contact with water or ice 3-303.12, p 65)
A large quantity of ice is forming on the condensor in the walk-in freezer.
- Facility/Equipment Requirements
- Food contact surfaces (In-use utensils, between use storage 3-304.12, p 65)
- Non-food contact surfaces (Nonfood-contact surfaces: designed, cleanable 4-202.16, p 107)
Several shelves along prep line need to be cleaned.
- Walls, floors, ceiling, lighting (Floor/wall junctures 6-201.13, p 167)
The wall/floor area around the mop sink is in poor conditon and needs to be repaired.
- Other Operations
- Inside physical facilities designed/maintained (Physical facilities not kept clean, cleaning done to minimize exposure to food 6-501.12, p 176)
The floor in the walk-in freezer needs cleaning.
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2/28/2008 | Routine |
- Food Temperature/Time Control
- Cold hold (PHF food not maintained at 41° F or below 3-501.16, pg 82)
Potato salad and macaroni salad along the prep line are around 46 degrees and they must be maintained at 41 degrees or colder.
- Hot hold (PHF food not maintained at 135°F or above 3-501.16(1), p 82)
Melted cheese along the Taco Bell food line is around 115 degrees and it must be held at 140 degrees or hotter.
- Plumbing/Water/Sewage
- Handwashing facilities (Hand sink hot water supply: 100° F, 15 sec, no cold water 5-202.12, pg 149)
The water at the front handwashing sink did not get warm while washing hands. Hot and cold water must be available at all handwashing sinks.
- Facility/Equipment Requirements
- Thermometers provided/accurate (Thermometers: provided & accessible 4-302.12(A), pg 120)
Thermometer is not visible in front pepsi cooler.
- Food contact surfaces (Food contact surfaces, characteristics 4-101.11, p 101)
Can opener needs cleaning. The stainless steel pans used for holding the dry breading for the chicken are in poor condition and need to be replaced. Ice scoops are being stored on top of the dirty ice machine.
- Food contact surfaces (Equipment & utensils: designed, constructed 4-201.11, p 105)
- Walls, floors, ceiling, lighting (Floor/wall junctures 6-201.13, p 167)
The coving around the mop area and 3-compartment sink is in poor condition and needs to be repaired.
- Other Operations
- Adequate pest control (Inadequate or improper pest control 6-501.111(C), p 178)
A dead fly was found in the large cole slaw container in the walk-in cooler. Too many flies are present in the facility. The entire kitchen area needs cleaning to remove available food sources for flies.
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10/2/2007 | Complaint |
- Food Temperature/Time Control
- Cold hold (PHF food not maintained at 41° F or below 3-501.16, pg 82)
The water at the chicken breading station is around 45 degrees and it must be maintained at 41 degrees or colder or it must be discarded at least every 4 hours.
- Hot hold (PHF food not maintained at 135°F or above 3-501.16(1), p 82)
The bbq chicken in the warming drawer is around 130 degrees and it must be maintained at 140 degrees or warmer.
- Personnel
- Hair restraints/clean clothes (Hair restraint effectiveness 2-402.11, p 46)
The employee with the pig tails must have her hair restrained better.
- Warewashing
- Manual washing/sanitizing (Sanitation requirement/methods: hot water or chemical 4-703.11, p 137)
The sanitizer solution in the 3-compartent sink is weak. Also, the sanitizer in the wiping cloth bucket is weak. The sanitizer in the 3-compartment sink was corrected during the inspection.
- Facility/Equipment Requirements
- Food contact surfaces (Food contact surfaces not clean to sight or touch 4-601.11, p 129)
Can opener needs to be cleaned. One of the baskets used for dipping raw chicken in breading are in poor condition and should be replaced.
- Walls, floors, ceiling, lighting (Wall/ceiling coverings & coatings, not easily cleanable 6-201.16, p 168)
Either all the floor tile should be removed from the walk-in cooler or new tile should be installed.
- Other Operations
- Inside physical facilities designed/maintained (Physical facilities not kept clean, cleaning done to minimize exposure to food 6-501.12, p 176)
The floors in the walk-in cooler and freezer need cleaning.
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3/12/2007 | Routine |
| No violation noted during this evaluation. | 1/3/2007 | Complaint |
- Plumbing/Water/Sewage
- Hot & cold water under pressure (Inadequate capacity of water system (hot/cold) 5-103.11, p 147)
No hot water at the hand sinks in the prep area or the restrooms. Hot water at the dish wash area only lasted 1 minute or so. Install a bigger hot water heater and correct the problem ASAP. This facility will be closed if hot water is not maintained in all areas by Friday December 8, 2006. Written documentaion from a contractor will be required in our office by Friday.
- Facility/Equipment Requirements
- Food contact surfaces (In-use utensils, between use storage 3-304.12, p 65)
Single serve lids and cups at the drive thru are stored without protection. Some plastic containers are cracked-replace. Wet nesting of pot and pans. Can opener and holder need to be replaced.
- Walls, floors, ceiling, lighting (Floors, walls, ceilings installed, are not easily cleanable 6-201.11, p 166)
Wall in back of the hand sink needs to be repaired-repeat violation. Tiles are missing in the cooler. Fix the area around the back door. Some ceiling tile is in bad repair and the metal is rusting.
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12/4/2006 | Routine |
| No violation noted during this evaluation. | 2/1/2005 | Routine |
| No report available. | 10/11/2004 | Re-Check |
| No report available. | 8/3/2004 | Routine |
| No report available. | 12/18/2003 | Routine |
| No report available. | 8/25/2003 | Routine |
| No report available. | 12/13/2002 | Routine |
| No report available. | 7/8/2002 | Routine |
| No report available. | 2/11/2002 | Routine |
| No report available. | 12/4/2001 | Routine |
| No report available. | 6/12/2001 | Routine |
| No report available. | 12/8/2000 | Routine |
| No report available. | 6/19/2000 | Routine |
| No report available. | 11/23/1999 | Routine |
| No report available. | 4/23/1999 | Routine |
| No report available. | 10/28/1998 | Routine |
| No report available. | 11/26/1997 | Routine |
| No report available. | 3/12/1996 | Routine |
| No report available. | 3/29/1995 | Routine |
| No report available. | 3/16/1994 | Routine |
| No report available. | 4/1/1993 | Routine |
| No report available. | 2/24/1992 | Routine |
| No report available. | 2/1/1991 | Routine |
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