HACCP = date marking (HACCP given)
quat sanitizer at three-compartment = 200ppm
All frozen food is frozen.
- Food contact surfaces designed, constructed, maintained, installed, located.
The three racks on the left side of the three-door Norlake cooler are worn and beginning to rust.
Maintain all food-contact surfaces smooth and easily cleanable.
- Food contact surfaces of equipment and utensils clean
The interior surface of the microwave is soiled.
- Non-food contact surfaces clean
1) The handle for the microwave is soiled. 2) The top portion of the gasket seals on the two door cooler, across from the sub assembly area are soiled.
Maintain all non-food contact surfaces clean.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
Soap is missing from the hand sink in the back prep area, across from the three-compartment sink.
Provide soap at all hand sinks at all times.
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10/26/2015 | Routine | 93 |
HACCP = hand washing procedures
quat sanitizer is used at this establishment
All frozen food is frozen.
Code Violation (740.570) Food Handler Training: All food handlers, other than someone holding a food service sanitation manager certificate, shall receive or obtain training in basic food handling principles. Per the manager on duty, Serv Safe food training is done in house with Subway
- Food protection during storage, prepartion, display, service, transportation
A personal coffee cup and a wallet are being stored on top of a case of sliced pickles at the back storage rack. Protect food at all times and store all personal items in a designated area.
- Food contact surfaces designed, constructed, maintained, installed, located.
The three racks on the left side of the 3-door Norlake cooler are heavily worn. Maintain all food-contact surfaces smooth, easily cleanable and in good repair. Resurface/replace these racks.
- Non-food contact surfaces clean
The interior surface of the cabinet directly below the soft drink machine is heavily soiled. Maintain all non-food contact surfaces clean. Clean this area.
- Floors properly constructed, clean, drained
1) The floor surface to the left of the grease trap, just outside the walk-in freezer is soiled. 2) The floor below stationary equipment and other hard to reach areas is soiled. Maintain all floor surfaces clean. Clean these areas.
- Walls, ceilings, and attached equipment, properly constructed, clean
1) The fan cover on the ceiling of the Coca-Cola beverage cooler is slightly soiled. 2) The fan cover on the ceiling of the men's restroom (shared with Freedom Oil) is heavily soiled. Maintain all ceilings and attached equipment clean. Clean these areas.
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5/6/2015 | Routine | 93 |
HACCP = hand washing
quat sanitizer = 200ppm in bucket and at three-compartment sink
All frozen food was frozen during this inspection.
- In-use food dispensing utensils properly stored.
The handles for the roast beef and diced chicken scoops are found laying on the product at the make table. Handles for scoops shall be stored up and out of the product between uses. Relocate the handles.
- Food contact surfaces designed, constructed, maintained, installed, located.
The racks in the Norlake cooler on the left side, are worn and in disrepair. All non-food contact surfaces shall be smooth, easily cleanable and in good repair. Replace these racks.
- Food contact surfaces of equipment and utensils clean
1) The top interior surface of the microwave is soiled. 2) The top interior surface of the oven is soiled. Maintain all food-contact surfaces clean. Clean these areas.
- Non-food contact surfaces clean
1) The water pipes below the three-compartment sink are soiled. 2) The lower interior surface of the cabinet below the soft drink machine is soiled. 3) The interior surface of the mop sink is soiled. Maintain all non-food contact surfaces clean. Clean these areas.
- Floors properly constructed, clean, drained
The floor in hard to reach areas under equipment and around the wall surfaces is soiled. Maintain all floors clean. Clean these areas.
- Walls, ceilings, and attached equipment, properly constructed, clean
The fan cover on the ceiling of the men's restroom is soiled. Maintain all ceilings and attached equipment clean. Clean this vent fan.
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12/1/2014 | Routine | 92 |
A request for service (14-0555) was received at 12:15pm. The power has been off at this establishment since 7:30am, due to a vehicle hitting a power line pole. This establishment has been closed for the duration of this power outage. Prior to leaving, the manager put ice under the food pans in the make table to help the food items hold at temp. Also, all of the coolers and freezer remained shut during the power outage. The power is now restored at 1:15pm. All food items other than two pre-wrapped packages of bologna and the three soups in the hot wells at the make table station are at 41 degrees or below. Monitor the temperatures to make sure they are at 41 degrees or below or at 135 degrees or above at all times. All frozen food was frozen upon inspection.
Case closed, no further investigation. -KB
No violation noted during this evaluation. | 11/19/2014 | Complaint Investigation | |
HACCP: Discussed sanitizer and provided sanitizer wiping cloth haccp sheet.
Sanitizer used is Quats
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
The following food items which were located in the prep line sub making cooler were at temperatures which were ranging between 47-58 degrees F: Shredded chicken, egg whites, sliced roast beef, sliced ham, sliced turkey, tuna salad, shredded steak, cold cuts, and monetary cheddar.
These items were discarded and denatured.
Temperatures of all potentially hazardous foods shall be at 41°F or below, or 135°F or above, at all times except as provided for in the Code.
- Critical: Proper hygienic practices, eating/drinking/smoking (evidence)
Personal drinks seen stored on the prep counter and also intermingled with clean dishes. Also observed employee personal phone and cigarettes on the prep counter.
Corrected by the employee moving these items to a designated area.
A food service employee may drink from a closed beverage container if the container is handled to prevent contamination of: the employee's hands
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4/10/2014 | Routine | 90 |
. HACCP Sanitarian discussed how to properly use quaternary test strips with employees.
Quat sanitizing solution bucket concentration: 200 ppm.
No violation noted during this evaluation. | 9/11/2013 | Routine | 100 |
HACCP: Hand washing was discussed.
Quat sanitizer used but three compartment had just been emptied at the time of my inspection
- Critical: Sanitizing concentration
No sanitizer was available at the service line at the time of inspection.
Worker made sanitizer for the service line.
- Floors properly constructed, clean, drained
The floor of the walkin is soiled.
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3/12/2013 | Routine | 95 |
The 3 door Norlake refrigeration unit that was embargoed on September 21, 2012 is operating efficiently. A temperature log was kept over the weekend to track the temperature of the unit. A cup of water was kept in the unit to monitor the temperature and at the time of the inspection the water in the cup was holding at 37 degrees F. The embargo was removed from the unit.
Approval was given to use the Norlake cooler.
Discussed with Chrissy McCoy to retrain employees on the importance of temperature logging. She is having a mandatory staff meeting on Sunday, September 30, 2012 and will discuss this issue along with other issues.
No violation noted during this evaluation. | 9/24/2012 | 1st Recheck | |
NOTE: Norlake cooler was not functioning correctly at the time of inspection. I Called Chrissy McCoy (manager) to let her know about the situation. She came to the establishment and I took temperatures of every item in the cooler. Food out of temperature was discarded and bleach was poured on it. The food that was 41 degrees or below was moved to the gas station's walk in cooler. Chrissy called a repairman and he came while I was finishing my inspection.
Recommended that Chrissy put a cup of water in the cooler to monitor the temperature over the weekend.
The cooler has been embargoed and must not be used. A recheck will be completed on Monday, September 24, 2012. A fee will be assessed for all rechecks.
HACCP: Discussed pest control measures and proper use of sanitizer. Discussed handwashing.
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
The Norlake 3 door cooler was not functioning properly. Dannon yogurt parfaits- 46 degrees Salami- 47 degrees F. Voluntary destruction form was filled out and several items were discarded and bleach poured on them. An embargo tag was placed on the cooler. Repair the cooler. A recheck will be done on Monday, September 24. A fee will be assessed for all rechecks.
- Non-food contact surfaces clean
Dry storage shelving and shelving where clean dishes are kept are soiled. Clean and maintain clean nonfood contact surfaces.
- Critical: Hand washing sinks installed, located, accessible
A box was sitting in the back hand sink.
Hand sinks shall be accessible at all times. Worker removed box. Corrected.
- Floors properly constructed, clean, drained
The floors under the three shelving units is soiled. The floor under the three compartment sink is soiled. Floor under work table by back hand sink is soiled. Clean and maintain clean floors.
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9/21/2012 | Routine | 89 |
HACCP: Discussed food protection in walk in freezer.
Frozen foods were frozen.
Quat used as sanitizer- 200 ppm
- Food protection during storage, prepartion, display, service, transportation
Observed boxed of food items stored on floor in walk in freezer.
Containers of food shall be stored a minimum of six inches above the floor or on easily moveable dollies, racks or pallets to protect the food from splash and other contamination, and to permit easy cleaning of the storage area.
Store all food items at least 6 inches above floor at all times.
- Food contact surfaces designed, constructed, maintained, installed, located.
Observed cracked plastic container used for food storage.
Multi-use equipment and utensils shall be made and repaired with safe, non-toxic materials, including finishing materials that are corrosion resistant, non-absorbent, smooth, easily cleanable, and durable under conditions of normal use.
Replace all cracked containers and lids with ones in good repair.
- Food contact surfaces of equipment and utensils clean
Observed ice debris in boxes of walk in freezer.
The food-contact surfaces of grills, griddles, and similar cooking devices and the cavities and door seals of microwave ovens shall be cleaned at least once a day.
Clean interior of freezer and maintain clean.
- Floors properly constructed, clean, drained
Observed missing cove tile along floor/wall junction next to walk in freezer door.
The junctures between walls and floors shall be coved and sealed for floors where water-flush cleaning methods are used.
Seal floor/wall junction completely or reapply cove tile.
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2/23/2012 | Routine | 93 |
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