- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: Cold top is not working properly. Manager placed ice under cold top to ensure that cold top is 41F or lower.
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Location: Kitchen (back)
- Baking/cooking equipment soiled (corrected)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Location: Kitchen
|
06/05/2014 | Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: Cold top is not working properly. Manager placed ice under cold top to ensure that cold top is 41F or lower.
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Location: Kitchen (back)
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Location: Kitchen
|
05/29/2014 | Routine |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Location: Kitchen
- Toxic material(s) separation (corrected)
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: Degreaser bottle stored next to ketchup box near drive thru counter.
Location: Kitchen
- Pests/rodents (corrected)
Presence of pests and/or fruit flies spotted in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: Please hire an approve pest control service to provide services to eliminate fuit flies.
Location: Kitchen
- Date marking (corrected)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: Cooked chicken in walk in cooler is not date marked. Please ensure that cooked items have dates in which they are prepared/cooked.
Location: Walk-in cooler
- Hand sink location blocked (corrected)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: Hand sink blocked with sanitizer bucket on small ladder.
Location: Kitchen
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: Hand sink soiled. Hand sinks are strictly for hand washing purposes. Please do not dump items in the hand sinks.
Location: Kitchen
- Storage of Personal Items (corrected)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: Please do not store personal items such as hats etc on prep tables.
Location: Kitchen
- Drying mop(s) (corrected)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
Comments: Mop being stored inside of mop rack. Please ensure that mops are being hung up after being used.
Location: Kitchen (back)
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: Light bulb missing in walk in cooler. Replace light bulb in walk in cooler.
Location: Walk-in cooler
- Soiled dumpsters and receptacles (corrected)
Waste handling units not clean or improperly cleaned.
Correction: Clean waste handling units at a frequency to prevent build up and in a manner to prevent contamination of food, equipment, utensils or single service items.
Location: Kitchen (back)
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. Repair missing ceiling towels in kitchen.2. Flasher corner is not secured to wall. Repair or replace flasher in back of kitchen.
Location: Kitchen
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. Repair missing ceiling towels in kitchen.2. Flasher corner is not secured to wall. Repair or replace flasher in back of kitchen.
Location: Kitchen
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: Walls soiled near breaded equipment area.
Location: Kitchen (back)
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Repair reach in cooler to good working conditions. Coolers and all refrigeration units temperature should be holding at 41F or lowere.
Location: Kitchen
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Repair reach in cooler to good working conditions. Coolers and all refrigeration units temperature should be holding at 41F or lowere.
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: 1. Seal metal flashers to wall on walk in cooler.2. Seal metal plate to wall in kitchen,
Location: Kitchen
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: 1. Seal metal flashers to wall on walk in cooler.2. Seal metal plate to wall in kitchen,
Location: Kitchen
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: Cole slaw stored on floor in walk in cooler.
Location: Walk-in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Bottom of Traulsen cooler soiled. Please clean.
Location: Kitchen
- Baking/cooking equipment soiled (corrected)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: 1 Bottom of warmer soiled in kitchen. Please clean and sanitize warmer.2. Grill soiled on exterior. Please clean grill. (exterior)3. Baking sheets soled in kitchen. Please clean and sanitizer.
Location: Kitchen
- Baking/cooking equipment soiled (corrected)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: 1 Bottom of warmer soiled in kitchen. Please clean and sanitize warmer.2. Grill soiled on exterior. Please clean grill. (exterior)3. Baking sheets soled in kitchen. Please clean and sanitizer.
Location: Kitchen (back)
- Baking/cooking equipment soiled (corrected)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: 1 Bottom of warmer soiled in kitchen. Please clean and sanitize warmer.2. Grill soiled on exterior. Please clean grill. (exterior)3. Baking sheets soled in kitchen. Please clean and sanitizer.
Location: Kitchen (back)
- Durability / utensils and equipment
Equipment and/or utensil(s) not durable.
Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
Comments: Remove metal blocks from underneath the hot holder and the pop dispenser area.
Location: Kitchen
- Durability / utensils and equipment
Equipment and/or utensil(s) not durable.
Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
Comments: Remove metal blocks from underneath the hot holder and the pop dispenser area.
Location: Kitchen
|
12/02/2013 | Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Location: Kitchen
- Toxic material(s) separation (corrected)
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: Degreaser bottle stored next to ketchup box near drive thru counter.
Location: Kitchen
- Pests/rodents (corrected)
Presence of pests and/or fruit flies spotted in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: Please hire an approve pest control service to provide services to eliminate fuit flies.
Location: Kitchen
- Date marking (corrected)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: Cooked chicken in walk in cooler is not date marked. Please ensure that cooked items have dates in which they are prepared/cooked.
Location: Walk-in cooler
- Hand sink location blocked (corrected)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: Hand sink blocked with sanitizer bucket on small ladder.
Location: Kitchen
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: Hand sink soiled. Hand sinks are strictly for hand washing purposes. Please do not dump items in the hand sinks.
Location: Kitchen
- Storage of Personal Items (corrected)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: Please do not store personal items such as hats etc on prep tables.
Location: Kitchen
- Drying mop(s) (corrected)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
Comments: Mop being stored inside of mop rack. Please ensure that mops are being hung up after being used.
Location: Kitchen (back)
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: Light bulb missing in walk in cooler. Replace light bulb in walk in cooler.
Location: Walk-in cooler
- Soiled dumpsters and receptacles (corrected)
Waste handling units not clean or improperly cleaned.
Correction: Clean waste handling units at a frequency to prevent build up and in a manner to prevent contamination of food, equipment, utensils or single service items.
Location: Kitchen (back)
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. Repair missing ceiling towels in kitchen.2. Flasher corner is not secured to wall. Repair or replace flasher in back of kitchen.
Location: Kitchen
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. Repair missing ceiling towels in kitchen.2. Flasher corner is not secured to wall. Repair or replace flasher in back of kitchen.
Location: Kitchen
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: Walls soiled near breaded equipment area.
Location: Kitchen (back)
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Repair reach in cooler to good working conditions. Coolers and all refrigeration units temperature should be holding at 41F or lowere.
Location: Kitchen
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Repair reach in cooler to good working conditions. Coolers and all refrigeration units temperature should be holding at 41F or lowere.
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: 1. Seal metal flashers to wall on walk in cooler.2. Seal metal plate to wall in kitchen,
Location: Kitchen
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: 1. Seal metal flashers to wall on walk in cooler.2. Seal metal plate to wall in kitchen,
Location: Kitchen
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: Cole slaw stored on floor in walk in cooler.
Location: Walk-in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Bottom of Traulsen cooler soiled. Please clean.
Location: Kitchen
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: 1 Bottom of warmer soiled in kitchen. Please clean and sanitize warmer.2. Grill soiled on exterior. Please clean grill. (exterior)3. Baking sheets soled in kitchen. Please clean and sanitizer.
Location: Kitchen
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: 1 Bottom of warmer soiled in kitchen. Please clean and sanitize warmer.2. Grill soiled on exterior. Please clean grill. (exterior)3. Baking sheets soled in kitchen. Please clean and sanitizer.
Location: Kitchen (back)
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: 1 Bottom of warmer soiled in kitchen. Please clean and sanitize warmer.2. Grill soiled on exterior. Please clean grill. (exterior)3. Baking sheets soled in kitchen. Please clean and sanitizer.
Location: Kitchen (back)
- Durability / utensils and equipment
Equipment and/or utensil(s) not durable.
Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
Comments: Remove metal blocks from underneath the hot holder and the pop dispenser area.
Location: Kitchen
- Durability / utensils and equipment
Equipment and/or utensil(s) not durable.
Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
Comments: Remove metal blocks from underneath the hot holder and the pop dispenser area.
Location: Kitchen
|
11/25/2013 | Recheck |
| No violation noted during this evaluation. | 11/15/2013 | Non-Illness Complaint |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Location: Kitchen
- Toxic material(s) separation
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: Degreaser bottle stored next to ketchup box near drive thru counter.
Location: Kitchen
- Pests/rodents
Presence of pests and/or fruit flies spotted in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: Please hire an approve pest control service to provide services to eliminate fuit flies.
Location: Kitchen
- Date marking
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: Cooked chicken in walk in cooler is not date marked. Please ensure that cooked items have dates in which they are prepared/cooked.
Location: Walk-in cooler
- Hand sink location blocked
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: Hand sink blocked with sanitizer bucket on small ladder.
Location: Kitchen
- Hand sink soiled
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: Hand sink soiled. Hand sinks are strictly for hand washing purposes. Please do not dump items in the hand sinks.
Location: Kitchen
- Storage of Personal Items
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: Please do not store personal items such as hats etc on prep tables.
Location: Kitchen
- Drying mop(s)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
Comments: Mop being stored inside of mop rack. Please ensure that mops are being hung up after being used.
Location: Kitchen (back)
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: Light bulb missing in walk in cooler. Replace light bulb in walk in cooler.
Location: Walk-in cooler
- Soiled dumpsters and receptacles
Waste handling units not clean or improperly cleaned.
Correction: Clean waste handling units at a frequency to prevent build up and in a manner to prevent contamination of food, equipment, utensils or single service items.
Location: Kitchen (back)
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. Repair missing ceiling towels in kitchen.2. Flasher corner is not secured to wall. Repair or replace flasher in back of kitchen.
Location: Kitchen
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. Repair missing ceiling towels in kitchen.2. Flasher corner is not secured to wall. Repair or replace flasher in back of kitchen.
Location: Kitchen
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: Walls soiled near breaded equipment area.
Location: Kitchen (back)
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Repair reach in cooler to good working conditions. Coolers and all refrigeration units temperature should be holding at 41F or lowere.
Location: Kitchen
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: 1. Seal metal flashers to wall on walk in cooler.2. Seal metal plate to wall in kitchen,
Location: Kitchen
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: 1. Seal metal flashers to wall on walk in cooler.2. Seal metal plate to wall in kitchen,
Location: Kitchen
- Food storage
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: Cole slaw stored on floor in walk in cooler.
Location: Walk-in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Bottom of Traulsen cooler soiled. Please clean.
Location: Kitchen
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: 1 Bottom of warmer soiled in kitchen. Please clean and sanitize warmer.2. Grill soiled on exterior. Please clean grill. (exterior)3. Baking sheets soled in kitchen. Please clean and sanitizer.
Location: Kitchen
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: 1 Bottom of warmer soiled in kitchen. Please clean and sanitize warmer.2. Grill soiled on exterior. Please clean grill. (exterior)3. Baking sheets soled in kitchen. Please clean and sanitizer.
Location: Kitchen (back)
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: 1 Bottom of warmer soiled in kitchen. Please clean and sanitize warmer.2. Grill soiled on exterior. Please clean grill. (exterior)3. Baking sheets soled in kitchen. Please clean and sanitizer.
Location: Kitchen (back)
- Durability / utensils and equipment
Equipment and/or utensil(s) not durable.
Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
Comments: Remove metal blocks from underneath the hot holder and the pop dispenser area.
Location: Kitchen
- Durability / utensils and equipment
Equipment and/or utensil(s) not durable.
Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
Comments: Remove metal blocks from underneath the hot holder and the pop dispenser area.
Location: Kitchen
|
11/15/2013 | Routine |
- Food contact surface cleanability (corrected)
Food contact surface(s) not cleanable.
Correction: Multiuse food contact surfaces shall be smooth, non pourous, and easily cleanable.
Comments: LEXAN CRACKED/DAMAGED CONTAINING FRENCH FRIES IN WARMER ON MAKE LINE.FOOD CONTACT SURFACES SHOULD BE SMOOTH, AND EASILY CLEANABLE. REPLACE DAMAGED CONTAINER.
Location: Cook line
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: WATER SLOW TO DRAIN FROM THREE COMPARTMENT SINKS. WATER LEAKING FROM PIPES.PROVIDE SERVICE IMMEDIATELY TO HAVE DRAIN LINE CLEARED AND ALL LEAKS REPAIRED.
Location: Kitchen
Equipment: 3-bay
- Single Service/Equipment storage (corrected)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: BEVERAGE CUPS STORED IMPROPERLY (OPEN END UP) LOCATED IN HOLDER AT FROZEN DRINK MACHINE.STORE CUPS INVERTED TO PREVENT POSSIBLE CONTAMINATION ON THE INTERIOR.
Location: Service counter
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: PROVIDE A THERMOMETER INSIDE SMALL REACH IN REFRIGERATOR CONTAINING COLE SLAW NEAR DRIVE THRU.
Location: Kitchen
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1.ICE CHUTE SOILED WITH BUILD UP LOCATED IN THE DINING ROOM.2. NOZZLES ON FROZEN DRINK MACHINE SOILED WITH MOLD RESIDUE.CLEAN AND SANITIZE THOROUGHLY.
Location: Dining room
Equipment: Soda machine
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: WATER LEAKING NEAR PEDAL AT HAND SINK LOCATED NEAR WALK IN FREEZER.REPAIR LEAKS.
Location: Kitchen
Equipment: Hand sink
|
07/26/2013 | Recheck |
- Food contact surface cleanability
Food contact surface(s) not cleanable.
Correction: Multiuse food contact surfaces shall be smooth, non pourous, and easily cleanable.
Comments: LEXAN CRACKED/DAMAGED CONTAINING FRENCH FRIES IN WARMER ON MAKE LINE.FOOD CONTACT SURFACES SHOULD BE SMOOTH, AND EASILY CLEANABLE. REPLACE DAMAGED CONTAINER.
Location: Cook line
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: WATER SLOW TO DRAIN FROM THREE COMPARTMENT SINKS. WATER LEAKING FROM PIPES.PROVIDE SERVICE IMMEDIATELY TO HAVE DRAIN LINE CLEARED AND ALL LEAKS REPAIRED.
Location: Kitchen
Equipment: 3-bay
- Single Service/Equipment storage
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: BEVERAGE CUPS STORED IMPROPERLY (OPEN END UP) LOCATED IN HOLDER AT FROZEN DRINK MACHINE.STORE CUPS INVERTED TO PREVENT POSSIBLE CONTAMINATION ON THE INTERIOR.
Location: Service counter
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: PROVIDE A THERMOMETER INSIDE SMALL REACH IN REFRIGERATOR CONTAINING COLE SLAW NEAR DRIVE THRU.
Location: Kitchen
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1.ICE CHUTE SOILED WITH BUILD UP LOCATED IN THE DINING ROOM.2. NOZZLES ON FROZEN DRINK MACHINE SOILED WITH MOLD RESIDUE.CLEAN AND SANITIZE THOROUGHLY.
Location: Dining room
Equipment: Soda machine
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: WATER LEAKING NEAR PEDAL AT HAND SINK LOCATED NEAR WALK IN FREEZER.REPAIR LEAKS.
Location: Kitchen
Equipment: Hand sink
|
07/25/2013 | Routine |
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: 3/26/13Mashed potatoes being held at 125 degrees F. ___________________________________________________________Mashed potatoes being held at 112 degrees F. Manager discarded potatoes and turned up temperature on steam table.
Location: Cook line
Equipment: Steam table
- No hand washing (when) (corrected)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: Employee observed not washing hands before applying gloves. Employees must wash hands before applying gloves.
- Ventilation soiled (corrected)
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: Grill hood vents soiled. Clean and sanitize.
Location: Kitchen
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: Tortilla shells observed being stored on floor in dry storage room. Store all food at least 6 inchess above floor.
Location: Dry storage
|
04/02/2013 | Recheck |
- Hot holding (corrected on site)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: 3/26/13Mashed potatoes being held at 125 degrees F. ___________________________________________________________Mashed potatoes being held at 112 degrees F. Manager discarded potatoes and turned up temperature on steam table.
Location: Cook line
Equipment: Steam table
- No hand washing (when) (corrected)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: Employee observed not washing hands before applying gloves. Employees must wash hands before applying gloves.
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: Grill hood vents soiled. Clean and sanitize.
Location: Kitchen
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: Tortilla shells observed being stored on floor in dry storage room. Store all food at least 6 inchess above floor.
Location: Dry storage
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03/26/2013 | Recheck |
- Hot holding (corrected on site)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: Mashed potatoes being held at 112 degrees F. Manager discarded potatoes and turned up temperature on steam table.
Location: Cook line
Equipment: Steam table
- No hand washing (when) (corrected on site)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: Employee observed not washing hands before applying gloves. Employees must wash hands before applying gloves.
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: Grill hood vents soiled. Clean and sanitize.
Location: Kitchen
- Food storage
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: Tortilla shells observed being stored on floor in dry storage room. Store all food at least 6 inchess above floor.
Location: Dry storage
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03/19/2013 | Routine |
- Contamination of sanitized tableware (corrected on site)
Food contact and/or lip-contact surface of a single service article, single use article, or utensil contaminated and/or unprotected.
Correction: Handle and /or store to prevent contamination.
Comments: BEVERAGE CUPS AND LIDS STORED IMPROPERLY LOCATED AT FREEZE MACHINE AND IN DRIVE THRU AREA. STORED LIDS AND CUPS FACE DOWN TO PREVENT POSSIBLE CONTAMINATION ON INTERIOR SURFACES.
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: PROVIDE FRESH CAULK BETWEEN ICE MACHINE AND BIN LOCATED IN KITCHEN.
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: STORAGE SHELF CONTAINING FLOUR, SALT, ETC.. SOILED WITH RUST IN SOME AREAS LOCATED IN DRY STORAGE ROOM. RESURFACE OR REPLACE SHELF.
Location: Dry storage
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11/05/2012 | Routine |
| No violation noted during this evaluation. | 08/22/2012 | Non-Illness Complaint |
- Pests/rodents (corrected)
Presence of fruit flies in facility. In order to control fruit flies the floors and trash receptacles need to be maintained clean and dry. Fruit flies breed inside the establishment. The eggs and larva live in warm wet area of stagnant moisture. Pesticides are not an effective control. The floor space must be kept dry and areas under equipment need to be checked and cleaned if needed. Also make sure trash cans are rinsed out when liner is changed.
Correction: Exterminate fruit flies using approved methods and elimination of harbor age conditions.
- Food contact surface cleanability (corrected)
Discard cracked clear plastic lids on bulk food bins. Food contact surface(s) not cleanable.
Correction: Multiuse food contact surfaces shall be smooth, non pourous, and easily cleanable.
- Hand sink improper usage (corrected)
Do not set the drink dispenser nozzle container in hand sink. Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
- Walls, floors, etc/soiled (corrected)
1. Clean the floor under drive thru drink dispenser thoroughly. Clean the floor in corner behind and near patron self serve drink dispenser. Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
- Walls, floors, etc/soiled (corrected)
1. Clean the floor under drive thru drink dispenser thoroughly. Clean the floor in corner behind and near patron self serve drink dispenser. Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
- Plumbing system/ repair (Non-Critical) (corrected)
All three hand sinks in kitchen area are leaking. Repair hand sink plumbing so no leaks are present. Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
- Plumbing system/ repair (Non-Critical) (corrected)
All three hand sinks in kitchen area are leaking. Repair hand sink plumbing so no leaks are present. Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
- Plumbing system/ repair (Non-Critical)
All three hand sinks in kitchen area are leaking. Repair hand sink plumbing so no leaks are present. Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
|
07/03/2012 | Recheck |
- Pests/rodents
Presence of fruit flies in facility. In order to control fruit flies the floors and trash receptacles need to be maintained clean and dry. Fruit flies breed inside the establishment. The eggs and larva live in warm wet area of stagnant moisture. Pesticides are not an effective control. The floor space must be kept dry and areas under equipment need to be checked and cleaned if needed. Also make sure trash cans are rinsed out when liner is changed.
Correction: Exterminate fruit flies using approved methods and elimination of harbor age conditions.
- Food contact surface cleanability (corrected)
Discard cracked clear plastic lids on bulk food bins. Food contact surface(s) not cleanable.
Correction: Multiuse food contact surfaces shall be smooth, non pourous, and easily cleanable.
- Hand sink improper usage (corrected)
Do not set the drink dispenser nozzle container in hand sink. Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
- Walls, floors, etc/soiled (corrected)
1. Clean the floor under drive thru drink dispenser thoroughly. Clean the floor in corner behind and near patron self serve drink dispenser. Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
- Walls, floors, etc/soiled (corrected)
1. Clean the floor under drive thru drink dispenser thoroughly. Clean the floor in corner behind and near patron self serve drink dispenser. Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
- Plumbing system/ repair (Non-Critical) (corrected)
All three hand sinks in kitchen area are leaking. Repair hand sink plumbing so no leaks are present. Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
- Plumbing system/ repair (Non-Critical) (corrected)
All three hand sinks in kitchen area are leaking. Repair hand sink plumbing so no leaks are present. Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
- Plumbing system/ repair (Non-Critical)
All three hand sinks in kitchen area are leaking. Repair hand sink plumbing so no leaks are present. Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
|
06/26/2012 | Recheck |
- Pests/rodents
Presence of fruit flies in facility. In order to control fruit flies the floors and trash receptacles need to be maintained clean and dry. Fruit flies breed inside the establishment. The eggs and larva live in warm wet area of stagnant moisture. Pesticides are not an effective control. The floor space must be kept dry and areas under equipment need to be checked and cleaned if needed. Also make sure trash cans are rinsed out when liner is changed.
Correction: Exterminate fruit flies using approved methods and elimination of harbor age conditions.
- Food contact surface cleanability
Discard cracked clear plastic lids on bulk food bins. Food contact surface(s) not cleanable.
Correction: Multiuse food contact surfaces shall be smooth, non pourous, and easily cleanable.
- Hand sink improper usage
Do not set the drink dispenser nozzle container in hand sink. Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
- Walls, floors, etc/soiled
1. Clean the floor under drive thru drink dispenser thoroughly. Clean the floor in corner behind and near patron self serve drink dispenser. Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
- Walls, floors, etc/soiled
1. Clean the floor under drive thru drink dispenser thoroughly. Clean the floor in corner behind and near patron self serve drink dispenser. Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
- Plumbing system/ repair (Non-Critical)
All three hand sinks in kitchen area are leaking. Repair hand sink plumbing so no leaks are present. Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
- Plumbing system/ repair (Non-Critical)
All three hand sinks in kitchen area are leaking. Repair hand sink plumbing so no leaks are present. Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
- Plumbing system/ repair (Non-Critical)
All three hand sinks in kitchen area are leaking. Repair hand sink plumbing so no leaks are present. Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
|
06/19/2012 | Routine |
- Food storage
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Location: Walk-in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Bottom of Traulsen cooler soiled. Please clean.2. Metal trays soiled in warmer. Please clean.
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Bottom of Traulsen cooler soiled. Please clean.2. Metal trays soiled in warmer. Please clean.
Location: Kitchen
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02/17/2012 | Routine |
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