- General Comments that relate to this Inspection
All violations corrected at time of reinspection. Thank you.Cold holding two door reach in noted at 36 F.
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7/16/2015 | Routine Reinspection 1st | 100 |
- [4] Facilities to maintain product temperature
040) Cold holding unit not maintaining proper temperature. Repair unit to maintain 41 degrees F or below to prevent bacteria growth.Observed 2-door cold holding unit noted at 59 F. Sliced tomatoes and cheese temped @ 49 F. Both items have been out of temp for one hour. All food prepped moved to walk in unit trecorded at 39 F.* Do not use unit until repaired and cold holding @ 41 F or lower.
- [2] Food protected during storage; preparation; display; service; transportation
Observed grill cook's neck tie touching cooked food. General manager will discontinue having grill cooks wear neck tie when handling food. * Sausage patties exposed to neck tie voluntarily discarded.** Corrected on site. Recommended to operator to monitor employees for proper glove use and hygenic practices.
- General Comments that relate to this Inspection
This facility has 2 other CFPM's:Jorge Ramirez-Gutierrez M130536 exp. date: 06/18/16Luisa Gutierrez-Mora M110400 exp. date: 05/17/16Bonanza Pest Control and Ecolab both service facility on a regular basis for pest and chemicals.1 door reach in @ 38 F; milk refer @ 41 F. Hot holding temps. recorded:Sausage patties @ 168 F and eggs @ 162 F.Time is used as a public health control for shredded lettuce; cheese and sliced tomatoes at makeup line. Observed time in and time out coding on all food at makeup line. Reviewed service logs and daily logs for equipment checks for facility. All checked OK.Reviewed with operator handwashing procedures. Observed good handwashing. Handwashing is actively monitored and logged for compliance at facility.
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7/10/2015 | Routine Inspection 1st | 94 |
- [1] Thermometers provided and conspicuous
The following units observed with no cold holding thermometers:1) 2 door reach in freezer next to fryer * All food observed frozen.2) 1 door "beverage air" freezer * All food observed frozen.3) 2 door reach in refer next to drive through line. * Milk temped at 40 F4) 1 door refer where liquid egg product is stored. * Liquid eggs temped at 40 F. 5) Provide an accurate thermometer in walk in freezer. External thermometer recorded at 39 F and all food observed frozen inside walk in freezer.
- [2] Food (ice) contact surfaces: designed; constructed; maintained; installed; located
Observed deflector plate in ice machine and ice scoop and ice bucket with visible growth. Clean these items on a regular basis to prevent mold growth.
- [1] Outside storage area enclosures: properly constructed; clean; controlled incineration
Observed metal grates inside dumpster enclosure in poor repair. Replace grates to fully cover drain that leads to sanitary sewar.
- General Comments that relate to this Inspection
Hot holding temperatures recorded:Grilled onions @ 153 F; beef patties @ 154 - 157 F; chicken nuggets @ 147 F; chicken patties @ 147 F; grilled chicken breast @ 154 F and fish patty @ 146 F. Time is used as a public heatlh control for lettuce; cheese; sliced tomatoes and pickles. PHF potentially hazardous foods/Time temperature for safety is not stored in the temperature danger zone longer than 4 hours. No bare hand contact to ready to eat foods.Quat sanitizer recorded at 200 ppm.Reviewed "Big Red Book" which documents opening; closing and daily operational procedures for McDonalds. All checked OK. Break room observed clean.Handsinks stocked.Bathrooms observed stocked and clean.Do keep door to compactor closed or doors to trash enclosure closed when not in use. Chemicals properly stored and labeled.Cold holding units checked OK and within regulation.
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6/24/2014 | Routine Inspection 1st | 96 |
- [1] Wiping clothes: clean; use restricted
Observed no recordable chlorine sanitizer at sanitizer bucket for wiping cloths. * Corrected on site. Reviewed with operator to test sanitizer solution by using chlorine test strips to be at levels between 50-100 ppm.
- General Comments that relate to this Inspection
All full time shift managers are certified food protection managers approx. 6 in all.Walk in refer recorded at 35 F; walk in freezer at 5 F. Food properly stored off ground. All other cold holding units checked OK; thermometers present and conspicous. Sliced tomatoes; lettuce; cheese and spring greens are held in temperature danger zone for less than two hours. Facility used time as a public health control and monitors time on a time board. All PHF foods are discarded in two hours. Pickles are stored in the same mananer with a hold time of 24 hours and diced onions at 4 hours. These items are stored on makeup line and time is monitored. Observed good ice scoop storage and ice machine observed clean.Handsinks properly stocked with liquid soap and sanitary disposable towels. Hot holding temps. recorded:Beef patties @ 145 -153 F; chicken nuggets @ 149 F and chicken patties @ 141 F. Chemicals observed stored properly and labeled in mop closet. Bathrooms observed clean and stocked.Do review with all employees jelwrey and nail polish policy for restaurant. A single wedding band may be worn and polished and artifical nails must be covered with gloves when handling food. Review handwashing procedures with staff. Employees must wash hands when returning back to kitchen area after bussing tables or cleaning areas. General manager knows when to exclude ill individuals. Employees with diarrahea and vomiting symptoms cannot return to work for 48 hours from the time of the last incident and in some cases are required to be excluded for 72 hours.
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11/14/2013 | Routine Inspection 1st | 99 |
- [2] Food protected during storage; preparation; display; service; transportation
Observed open container of biscuits stored next to raw beef and raw chicken in small freezer chest near grill; store bread away from raw chicken and beef. Remember that certain microorganisms can grow at very low temperatures. Try to maintain raw chicken and raw beef separation as much as possible due to different final cook temperature requirements.(correction on-site)
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Hot-holding checked good; eggs at 156F; fish at 142F; sausage at 160F; and chicken nuggets at 139F.Cold-holding checked good; bacon at 41F; tomatoes at 42F; and ham at 38F.Quatinary ammonia dispensing at approximately 400ppm at three compartment sink; sanitizer buckets checked at 50-100ppm chlorine. (pre-measured chlorine used)All refrigeration and freezer temperatures checked good; walk-in checked at approximately 35F; and freezer checked at -1F. All small refrigeration and freezer units checked within regulation.Handsinks stocked with sanitary towels and soap; observed handwashing. Reviewed the importance of trying to eliminate no bare hand contact with ready-to-eat foods. Reviewed employee illness policies****
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3/6/2012 | Routine Inspection 1st | 98 |
- [1] Thermometers provided and conspicuous
080) Thermometer missing in cold holding unit. Ensure all refrigeration and freezer units are stocked with a conspicuously placed thermometer in order to monitor unit temperature.Correction on-site****
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Facility shall repair/replace door on small single door freezer next to fy station; door is damaged and does not seal properly.Facility shall re-caulk handsink to wall next to ice-machine.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Facility shall re-grout near three-compartment sink and fry station area; floors have missing grout and all surfaces must be smooth and easily cleanable.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Hot-holding/cooking temperatures checked good; hamburger final cook temperature checked at 181 degrees; chicken nuggets at 145 degrees; chicken breast holding at 173 degrees.Walk-in refrigeration checked at 35 degrees ambient temperature; all products properly stored and labeled. Freezer at -9 degrees. All other refrigeration and freezer units holding within regulation.***Many staff observed using hand sanitizer; please ensure hand sanitizer is not in place of handwashing. Remind all staff to handwash under warm water with soap for (20) seconds; dry on sanitary towels; and then use sanitizer.***Quatinary ammonia dispensing at >200ppm; sanitizer buckets checked at 50-100ppm chlorine.Reviewed employee illness policies..
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3/14/2011 | Routine Inspection 1st | 97 |
- [1] Thermometers provided and conspicuous
080) Thermometer missing in cold holding unit. Ensure all refrigeration and freezer units are stocked with a conspicuously placed thermometer in order to monitor unit temperature.Observed 4 thermometers missing in several cold holding reach in units. Discussed and reviewed with operator temp. logs for all cold holding equipment. All cold holding equipment is also checked manually with a bimetallic thermometer. All cold holding units recorded under 44 F. Do lower thermostat at salad reach in and in egg reach in unit to be below 40 F.
- [1] In-use food; ice dispensing utensils properly stored
090) Store ice/food scoops within separate clean container or in product with handle up to minimize hand contact with product.Observed plastic pitcher with handle stored in ice machine. * Corrected on site.
- General Comments that relate to this Inspection
Notes:Hot holding temps. recorded:Fried chicken breast @ 140 F; McChicken @ 167 F; Grilled Chicken breast @ 162 F and beef patties @ 161 F.All handsinks properly stocked.Do have employees who wear artificial nails or nail polish to wear disposable gloves when handling food with bare hands. Do remove all chemical spray bottles below 3 compartment sink to prevent possible cross contamination.Discussed with operator handwashing and employee sick policy.
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3/24/2010 | Routine Inspection 1st | 98 |
- [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.Raw shell eggs stored above milk. Store raw sbhell eggs below or away from ready-to -eat foods.
- General Comments that relate to this Inspection
Noted that food handlers put raw hamburger on grill and break raw; shell eggs with bare hands without washing hands afterwards. Reviewed compay policy and e-training which indicates glove use during and removal after these procedures. Recommend that this policy be followed to prevent potential contamination of cooking equipment surfaces after each of these procedure. If bare hands are used without subsequent hand-washing on next routine inspection; inspector may deduct 5 points.Quats 10 sanitizer @ 400 ppm. Recommend servicing dilution equipment to reduce sanitizer to about 200 ppm.Ambient temperatures: 35 F. walkin; freezer @ 8 F. Other refrigeration units below 40 F.In ternal cook temps.: round eggs @ 162 F.; hamburgers @ 154 F. - 160 F. Folded eggs @ 165 F.Hot holding temps.: chicken nuggets @ 144 F.; round eggs @ 152 F.; hamburgers @ 162 F.; sausage @ 170 F.Handwashing; sick leave policies reviewed.
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3/31/2009 | Routine Inspection 1st | 98 |
- General Comments that relate to this Inspection
All items noted on the inspection conducted on 12/30/2008 have been corrected.
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1/20/2009 | Opening Reinspection 1st | 100 |
- General Comments that relate to this Inspection
Ok to issue permit to operateThe following items must be corrected by 1/13/2008:1) Clean and sanitize ice machine's inetrior of slime build-up. 2) Provide air gap for ice machine's drain line at floot sink. 3) Clean both orange juice dispensers of mold and dirt build-up 4) Clean cream dispenser. 5) Clean floor and floor sink thoroughly under equipment at drive through station. 6) Provide air gaps for drain pipes at drive through station's floor sink. 7) Re-caulk hand sinks and 3-compartment sink to adjacent walls. 8) Provide thermometer for small refrigerator with egg products. 9) Display refrigerator at 42 F; must be below 40 F. 10) Replace burnt out light in walk-in cooler. 11) Clean back of evaporative coil in walk-in cooler of dirt build-up. 12) Clean floor of trash buil-up under and in front of shelving racks. 13) Provide air gap for drain pipe at floor sink under self service beverage counter. 14) Provide quats test strips.Risk category 3 assigned. One manager employed full time has CFPM certificate issued by WCHD. Christina Wagner #M070208 exp 2/13/2008; certificate is posted in office. Facility in compliance with CFPM requirement as of this time.
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12/30/2008 | Opening Inspection | 100 |
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