- [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
Facility shall clean ice-machine; observed growth on top of machine. Maintain clean to avoid possible cross-contamination.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Facility shall repair grease traps on grill area; machine is leaking grease on the floor. Repair to eliminate grease build-up.Facility shall repair single door small freezer with fries; door is broken and not closing properly.
- [1] Installed; maintained
Facility shall repair leak under three-compartment sink; observed pan collecting water.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Hot-holding checked good; hamburgers at 174F; chicken nuggets at 137 to 148F; fish at 146F; chicken breast at 166F.Cold-holding checked good; cream at 35F; cheese at 37F; eggs at 39F.Handsinks stocked and functional; observed glove use on the main line.Reviewed employee illness polices.All refrigeration and freezer temperatures checked within regulation; walk-in refrigeration at 41F.Recommendations:Purchase a closed grease container for grease instead of using open container under three-compartment sink.Maintain break room clean and use sanitizer on all all surfaces in break room.
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1/6/2015 | Routine Inspection 1st | 96 |
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Facility shall clean under equipment throughout food preparation area; observed some build-up. Facility shall repair any damaged tile base coving in food preparation area; in addition; fill in missing tile grout in a few areas.
- [1] Premises free of litter; unnecessary articles; equipment/personal articles properly stored; authorized personnel
Facility shall steam clean/or pressure wash garbage area; observed heavy build-up of grease.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Hot-holding checked good; hamburgers at 147-153F; chicken nugget at 144F; fish at 148F; chicken breast at 153F.Cold-holding checked good; cheese at 43F; ham at 39F; eggs at 34F.Handsinks stocked with sanitary towels and soap; observed handwashing and glove use with food preparation.All refrigeration and freezer systems checked within regulation; walk-in refrigeration checked at approximately 38F ambient temperature.Quatinary ammonia sanitizer checked at 200-400ppm at three-compartment sink.Reviewed employee exclusion policies for illness; procedures ok.
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1/14/2014 | Routine Inspection 1st | 98 |
- [1] Non-food contact surfaces of equipment and utensils clean
General cleaning needed in the following areas; behind three-compartment sink; refrigeration gaskets; make-up refrigeration unit; ice machine lid; observed build-up of soil/food debris.
- [1] Outside storage area enclosures: properly constructed; clean; controlled incineration
Observed garbage area with build-up of grease and debris; clean trash area and maintain clean to prevent vermin/flies etc.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Observed floors under equipment in need of cleaning; in addtion; floor drains observed with build-up. (maintain floors in food preparation area clean)Observed missing base coving tile near employee breakroom; repair this area.Observed tile grout around three-compartment sink damaged; please repair to ensure a smooth and easily cleanable surface.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Hot-holding checked good; hamburgers checked at 167-178F; grilled onions at 169F; fish at 172F; chicken nuggets at 154F; grilled chicken at 173F.Cold-holding checked good; ranch at 36F; yogurt at 38F; cheese at 39-41F.Sanitizer buckets checked at 50-100ppm chlorine; (pre-mixed chlorine packets used). Three-compartment sink dispensing 200-400ppm quatinary ammonia.Handsink checked stocked and functional; observed glove use on food preparation line....(good).All refrigeration and freezer temperatures checked within regulation.Reviewed employee illness policies.note: a few gaskets need replacement......
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1/17/2013 | Routine Inspection 1st | 97 |
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Several maintenance items observed.Grout around most of the floor sinks was degraded enough to allow standing water. Regrout and seal to eliminate standing water issues. Ice machine leaking from bottom drain. Repair to prevent standing water issues.
- [1] Non-food contact surfaces of equipment and utensils clean
A few non food contact areas could use aome detail; such as outside of equipment (shake machine); caulking behind three compartment sink; sanitizer dispenser at 3 compartment sink; nail brush at hand sink; and a few hard to reach floor areas. Clean thoroughly to prevent potential cross contamination issues.
- General Comments that relate to this Inspection
Hand sink stocked-hand washing observed-employees very conscientous about hand washing-sanitizer available and use observed*Reviewed proper times for hand washing with employees; including tray clean up; garbage duty; eating; smoking; cash handling; etc.*Discussed with manager how raw patties (frozen) are handled. There are times when person who is handling them also is preparing the food to go out. Policy is to wash their hands after handling the meat each time. Discussed practical limitations to this policy and recommended using gloves for placement on grill; or tongs.All refrigeration @ 40F or belowEggs (non pastuerized) on bottom shelfFacility overall relatively cleanFreezer okIce machine clean on inside-monthly cleaning scheduleAll hot holding temps ok - 140F or above-product is time controlled as wellPest control in place
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2/14/2012 | Routine Inspection 1st | 98 |
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Caulking behind 3 compartment sink has a little mold beginning. Strip out caulking and replace to be smooth and easily cleanable.
- General Comments that relate to this Inspection
Hand sink stocked*hand washing at the facility was very goodWalk in @ 38FAll items stored off floorFreezer clean and functioningIce machine cleanDry storage clean - all items off floorPest control in place3 comp sink sanitizer @ 200ppm quatAll food cooking temperatures well above requirementTime is used as a barrier for all food productSanitizer cloth solution @ 100ppm chlorineRestrooms stockedTrash enclosure clean*A few areas of tile are missing; especially by mop sink; and causing some standing water issues. Work order has already been put in to repair these items.*Reviewed with staff the importance of cleaning and using sanitizer cloths on often overlooked areas that could cause hand contamination such as: ticket machines; POS displays; buttons for friers; hot holding; etc.
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5/10/2011 | Routine Inspection 1st | 99 |
- General Comments that relate to this Inspection
**No violations observed during the inspectionHand sinks stockedFacility cleanHot holding ok-burger - 160+F-egg patty - 165+FRefrigeration @ 40F or below3 compartment sink sanitizer @ 200ppm quatTest strips on siteProduct stored correctly*Discussed tile repairs (3 or so tiles) that are scheduled already with operator. *Discussed tiny leak at soda system; already scheduled; with operator.
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8/11/2010 | Routine Inspection 1st | 100 |
- [2] Food protected during storage; preparation; display; service; transportation
Cup of orange juice stored in consumer ice. Do not store items in consumer ice that may transfer any pathogens into the ice. Minimize all direct and indirect hand contact with ice. *Corrected on site*
- [1] Storage; handling of clean equipment / utensils
Clean spatulas stored behind utensil rack - between rack and wall. Store all clean utensils in a clean fashion to prevent potential contamination. **Corrected on site**
- General Comments that relate to this Inspection
Facility cleanAll refrigeration 40F or belowHot holding ok - chx 159F; egg 156FHand sink stocked and used - employees sign sheet when washing hands3 compartment sink @ 200ppm quatSanitizer buckets @ 50ppm chlorineRestrooms ok
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2/25/2009 | Routine Inspection 1st | 97 |
- [2] Food protected during storage; preparation; display; service; transportation
050) Raw product stored incorrectly. Store all raw foods below cooked and ready to eat foods to prevent potential cross contamination.
- [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
200) Inaccurate thermometeres/no chemical test kits available. Must provide accurate thermometers/chemical test kits.
- [1] Installed; maintained
Need to re-caul around urinal in Men's restroom.
- [2] Containers or receptacles: covered; adequate number; insect/rodent proof; frequency; clean
Need to have a covered trash receptacle in women's restroom.
- General Comments that relate to this Inspection
Handsinks fully stockedWalk-in Refrig @39FWalk-in Frzr @-4FAll reach-ins were < 40FTemps noted: Cooked beef patties @177F; cooked chicken filets @168F; cooked fish filets @173F; cooked chicken nuggets @167F3-comp sink used for utensils - tested - 300 ppm QuatSanitizer buckets used for counters/tables - tested - 300 ppm QuatDumpster area clean
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2/12/2008 | Routine Inspection 1st | 93 |
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