GC:
Frozen foods frozen
Sanitizer: 200 ppm (quat)
HACCP: Handwashing hand out and education on handwashing
Milk deliveries come every Monday, Wednesday, and Friday. Milk is rotated using FIFO. Manager states they go through most to all milk before each delivery.
- Critical: Hands washed, good hygienic practices (observed).
Employee observed handling cash at cash registers and then handling lids of cups and food products without washing hands. Handwashing sink in the front serving area is broken.
Hands shall be washed thoroughly before using utensils, including: deli tissues, spatulas, tongs or single-use gloves.
Corrected by education on handwashing. No employee coming in contact with money shall handle food until they have washed their hands.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
The cooler below the espresso machine has a torn door gasket
Non-food contact areas shall be maintained in good repair for ease of cleaning
Correct by repairing or replacing gasket
- Non-food contact surfaces clean
Clear bins in the back room next to the freezers containing sugar and utensils were soiled
All non-food contact surfaces should be free of debris and build-up, clean, and sanitized at all times.
Correct by cleaning and sanitizing all non-food contact surfaces
- Plumbing installed and maintained
1.) Water faucet next to the bread oven leaks
2.) Handsink and 2 hot water spickets in the front serving area are currently not working. A work order has been put in and maintenance has turned off the hand sink for repairs.
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10/9/2015 | Routine | 92 |
HACCP: Pest protection.
- Containers covered, adequate number, insect and rodent proof, emptied at proper intervals, clean
Found dumpster lids open. Make sure to keep lids closed to keep out pest.
Waste containers stored outside the establishment such as dumpsters, compactor and compactor systems shall be kept covered when not in actual use.
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5/19/2015 | Routine | 98 |
HACCP = food handler 2-hour training
quat = 200ppm
Final rinse temperature for dish machine = 182 degrees F
All frozen food was frozen during this inspection.
- Food contact surfaces of equipment and utensils clean
The bottom interior surface of the three door True milk cooler, across from the mop sink, is soiled. Maintain all food-contact surfaces clean. Clean this area.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
The inside surface of the men's restroom toilet is heavily soiled. Maintain all toilets clean. Clean this area.
- Floors properly constructed, clean, drained
The floor in hard to reach areas, especially under equipment is soiled. Maintain all floors clean. Clean where needed.
- Walls, ceilings, and attached equipment, properly constructed, clean
1) The hand sink in the back room, to the left of the three-compartment sink is pulling away from the wall. 2) The tile coving, located to the left of the back door is missing on the lower wall surface. Maintain all walls and attached equipment in good repair and so it is smooth and easily cleanable. Reattach the hand sink to the wall and replace the missing coving.
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12/8/2014 | Routine | 94 |
Manager will fax information concerning procedures for usage of dipper wells and sanitizing of utensils.
HACCP - Disussed and provided written documentation on proper handwashing.
Sanitizer - buckets - quats
- dishmachine - heat
- Wiping cloths clean, used properly, stored
Observed wet wiping cloth on counter.
Moist cloths or sponges used for wiping food spills on kitchenware and food-contact surfaces shall be stored in a sanitizing solution between uses.
- Containers covered, adequate number, insect and rodent proof, emptied at proper intervals, clean
Trash receptacle in food preparation area overfilled with trash.
Garbage and refuse containers used in food preparation and utensil washing areas shall be kept covered after they are filled. Worker emptied trash receptacle. Corrected.
- Critical: Outer openings protected from insects, rodent proof
Drive thru window left open between transactions.
Openings to the outside shall be effectively protected against the entrance of rodents and insects by tight fitting self-closing doors, closed windows, screening, controlled air currents or other effective means. Management turned on air curtain and activated automatic close feature. Corrected.
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5/19/2014 | Routine | 93 |
HACCP: Discussed hand washing
Sanitizer used: Dish machine uses high temp. 181 degrees F and Wiping cloth/3-comp sink uses Quats 300ppm
- Floors properly constructed, clean, drained
1) The floor under the chemicals and behind/under & around the dish machine is soiled. 2) The floor coving tile is broken and in need of repair next to the back door.
1) Clean and maintain clean floors. 2) Replace the missing tile. In speaking with the manager a repair order has been placed.
Floors and floor coverings of all food preparation, food storage, and utensil-washing areas, and the floors of all walk-in refrigerating units, dressing rooms, locker rooms, toilet rooms and vestibules shall be maintained in good repair.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
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7/9/2013 | Routine | 99 |
HACCP: Discussed hand washing.
Sanitzer used is: Dish machine High temp(182 degrees F) Quats for wiping buckets and 3-compartment sink (300ppm)
Routine inspection was in conduction with a complaint recieved that an employee was eating a bananna while working at the drive thru window.
Discussed with the manager about employee not being allowed to eat while preparing food and to have a designated area for eating. The manager was told to remind staff of this and to make them aware of the complaint.
No violation noted during this evaluation. | 2/20/2013 | Routine | 100 |
HACCP: Discussed Hand washing and pest control
Sanitizer used: Dish machine is High temp. 3-comp sink is Quat.
All Frozen foods are frozen.
- Single service articles not re-used
Single use cup being used as a scoop in the coffee beans.
Use a scoop or other utensil with a handle to dispense food product.
Corrected: The cup was removed and discarded.
Re-use of single-service articles is prohibited.
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8/1/2012 | Routine | 98 |
HACCP: Storage of personal items. Store personal items in an employee only designated area.
Sanitizers used is Quats. High temp for Dish machine.
- Non-food contact surfaces clean
The plastic bins were silverware is being kept(to the left of the thermostat) are soiled, the interiors.
Keep all non-food contact surfaces clean.
Non-food contact surfaces of equipment shall be cleaned as often as is necessary to keep the equipment free of accumulation of dust, dirt, food particles, and other debris.
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2/28/2012 | Routine | 99 |
HACCP- Discussed handwashing and provided HACCP Bulletin.
- Containers covered, adequate number, insect and rodent proof, emptied at proper intervals, clean
The dumpster lids are open. Waste containers stored outside the establishment such as dumpsters, compactor and compactor systems shall be kept covered when not in actual use. Keep lids closed at all times, except when in use.
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12/12/2011 | Routine | 98 |
HACCP: Discussed placement of thermometers in all cooling units.
Sanitizer used is Quats.
Dishmachine uses Heat as a Sanitizer.
- Single service articles not re-used
Observed a single use cup being used as a scoop in the sugar bin.
Re-use of single-service articles is prohibited.
Provide proper scoop with a handle to be used for scooping of all food items. Store scoop with the handle sticking out from the food.
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9/19/2011 | Routine | 98 |
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