- [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
No quaternary test strips available for checking three compartment sink. Obtain quaternary ammonia test strips to verify sanitizer maintains 200-400 ppm chlorine.
- [1] Wiping clothes: clean; use restricted
Observed no measureable sanitizer in both sanitizer buckets. Ensure chlorine sanitizer maintains 50 - 100 ppm. Corrected on site.
- [1] Installed; maintained
Mop sink draining very slowly. Ensure that mop sink drains free flowing. (Already called into maintenance).
- General Comments that relate to this Inspection
Notes:Restrooms and handsinks properly stockedDiscussed importance of handwashing.Discused employee health. Ensure employees ill with gastrointestinal illness (vomiting and/or diarrhea) as well as sore throat with fever; are excluded for at least 48 hours after symptoms stop. Discussed no bare hand contact with ready to eat foods.All coolers at 40 f or below-cheese 39 f-eggs 41 f-ham 41 fHot holding temps good-hamburger 151 f-chicken nuggets 147 f-McChicken 145 fQuaternary sanitizer in three comp sink at 400 ppmObserved good food storageFacility clean and well keptOther CFPM's:Sandy Torres M140887 exp 6/27/19Miguel Zayas M140881 exp 7/4/19Maria Fregoso M130396 exp 5/10/18Per manager; no employees have failed CFPM Class in last year
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11/4/2015 | Routine Inspection 1st | 96 |
- General Comments that relate to this Inspection
All violations noted on 9-23-14 inspection have been corrected.Ensure to make sanitizer buckets per manufacturers specifications and company policy.
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9/30/2014 | Routine Reinspection 1st | 100 |
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
Employee had partially consumed an open container of Parfait in salad refrigerator. Talked w/Mgr. Sonia Lopez re: incident; Item was immediately removed and rack was wiped down with a sanitizer cloth.
- General Comments that relate to this Inspection
-All HAndsinks were fully stocked-All H-held food items were above 140F-Reach-in Refrig's were all <40F-Walk-in Refrig. @36F-Walk-in Frzr. @1F-All sanitizer buckets tested - 100 ppm Cl-All Prep tables were clean and free of food debris*Observed frequent employee handwashing-3-comp sink not setup @ time of insp.-Customer Restrooms were clean & stocked
- [1] Thermometers provided and conspicuous
Initially could not find thermometer in front milk refirgerator. Make sure thermometers are conspicuously placed to facilitate checking. Thermometer missing in cold holding unit across from grill. Ensure all refrigeration and freezer units are stocked with a conspicuously placed thermometer in order to monitor unit temperature.
- [1] Wiping clothes: clean; use restricted
Observed cloths in sanitizer bucket; with no residual measured. Ensure water is changed regularly and tested to make sure sanitizer is at appropriate concentration. Limit the amount of cloths stored in the bucket to make sure the sanitizer is effective; 50-100ppm chlorine or 200-400ppm quat. Moist wiping cloths must be kept in sanitizing solution between uses to prevent bacteria growth.
- [1] Lighting provided as required; fixtures shielded
Observed front milk/parfait refrigerator with missing light bulb. Replace bulb with appropriate bulb (shatterproof or shielded).
- [1] Premises free of litter; unnecessary articles; equipment/personal articles properly stored; authorized personnel
Observed tacky fly strips by drive up windows. Fly strips are not an approved pest control method for a food establishment. Remove fly strips.
- General Comments that relate to this Inspection
Notes:-hand sinks stocked-cold holding good - tomatoes 39F; cheese 42F; ham 40F-hot holding good - items cooked and held for 30 minutes only; eggs 174F; sausage 168F-final cook temps good - 180F - kitchen manager takes and records all final cook temps in log-ice machine clean and good scoop storage-tongs used to serve food are changed every 30 minutes with food.-single use gloves are used to place raw meat on grill.-spill observed behind coffee machine. Clean area to prevent attraction of pests. Make sure to regularly check and clean all areas of the kitchen.-be aware of cross contamination; even with gloves.-discussed employee health policy - ensure anyone with gastrointestinal illness (vomitting; diarrhea) are excluded for 48 hours after symptoms stop.-recommend reviewing hand washing with all employees****This inspection was originally downloaded as a routine 1st; and signed as such in the field (see attached). The routine 1st was done on a paper form and not entered into the computer. I could not find the file; so I looked in Permits Plus and saw only last year's inspection. D.Karlicek****
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9/23/2014 | Routine Inspection 1st | 91 |
- General Comments that relate to this Inspection
The items noted on the previous routine inspection conducted on 7/10/2018 have been corrected.Several flies noted inside kithcen; keep doors and windows closed and open and close quickly when needed. check with pest control perator to provide with wall mounted fly traps and install these away from food prep areas.
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7/19/2013 | Routine Reinspection 1st | 100 |
- [4] Facilities to maintain product temperature
Walk-in cooler thermometer inside at 39 F. American cheese package 44 F; swiss cheese package 44 F and canadian bacon package a44 F inside walk-in on left shelving rack; cooked scrambled egg package 38 F on right shelving rack. Have walk-in cooler serviced to keep product temperatures at 40 F or less in all areas.
- [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
Quats test strips not avaiilable; quats sanitizer used in 3-compartment sink. Provide quats test strips and keep always available for monitoring of sanitizer in 3-compartment sink for proper concentrations (200 PPM to 400 PPM)
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Caulking between 3-compartment sink and wall is deteriorated; mostly missing and moldy in some spots. Remove remaining old caulking and apply new caulking along the 3-compartment sink.
- [1] Non-food contact surfaces of equipment and utensils clean
Noted splashes and syrup drippings on surfaces of shake mixer. Clean shake mixer more frequnelty to keep it clean.
- [1] Wiping clothes: clean; use restricted
No sanitizer registered in bucket with wiping cloths at front area; chlorine sanitizer checked over 200 ppm concentration in bucket with wiping clths at back area. Must prepare and change out frequently to keep sanitizer buckets always at proper sanitizer concentrations (100 ppm to 200 ppm).
- [1] Installed; maintained
Noted two continuous leaks in 3-compartment sinks. one big leak from hose that supplies the sanitizer dispenser nad other small leak from bottom of soap dispenser. Seal conenctions to eliminate leaks.Floor sink under self service drin station noted dirty. Clean the floor sink frequently to keep it clean.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Noted grease spills and food debris build-up on floor under fryers and griddles; trash and dirt build-up under equipment along front wall of drink station; soda spills at back of floor sink under self service drink station. Do detailed cleaning of floor under all equipment above and clean on more frequent scheduled basis to prevent build-up.
- General Comments that relate to this Inspection
Temperatures in hot holding equipment were all above 140 F. All food items are on timers for one hour or less holding times.Noted all hand sinks stocked and functional.Quats sanitizer checked slightly above 400 ppm concentration in 3-compartment sink. Have dispenser set between 200 ppm and 400 ppm.
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7/10/2013 | Routine Inspection 1st | 89 |
- General Comments that relate to this Inspection
All violations noted on the previous inspection (dated 8-2-12) have been corrected.
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8/10/2012 | Routine Reinspection 1st | 100 |
- [3] CFPM or person in charge present; certificates posted as required
Certified Food Protection Manager Certificate not posted as required - Post a copy of the certificate or the picture identification card within the facility.
- [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
- Visible accumulation of dried shake mix on the inside hopper of the shake machine. Clean and maintain clean.- Visible accumulation of liquid and dried syrup around the rim under the lid of the customer ice dispensing bin - clean and maintain clean.- Visible accumulation of mold on the underside of the ice machine drop chute. Clean and maintain clean.- Visible accumulation fo dried syrup splashed up on the underside of the soda fountain dispenser at the drive thru. Clean and maintain clean.
- [1] Non-food contact surfaces of equipment and utensils clean
- Visible accumulation of dried milk on the inside of the McCafe one-door refrigeration unit; clean and maintain clean.- Visible accumulation of mold starting to form on the silicone around the backsplash of the 3-compartment sink. If unable to clean the deteriorated silicone must be removed; the area bleached; allowed to dry and then new food grade mold-resistant silicone applied.
- [1] Installed; maintained
- The hot water valve at the mop sink is leaking - Repair or replace.- There is currently no vacuum breaker on the mop sink. Observed a hose attached to the faucet which was laying inside the mop sink. In order to prevent the possibility for back flow; the hose must be detached when not in use or a vacuum breaker must be installed between the faucet and the hose or on the faucet itself.
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
- No hand drying towels available at the kitchen hand sink at the time of inspection. All hand sinks must be stocked with soap and towels at all times during operation. Corrected on-site.- Provide a covered sanitary napkin disposal bin in the women's restroom.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Visible accumulation of food and other debris under the drive thru equipment in the hard to reach areas - Clean and maintain clean.
- General Comments that relate to this Inspection
OBSERVATIONS; RECOMMENDATIONS & REQUIREMENTS:- All product and ambient refrigeration temperatures observed were at or near that required by regulation (HOT HOLD - chicken nugget 136-150F; chicken select 152F; fried 148F; grilled 186F; fillet 167F; 182F; angus beef 160F; small beef 156F)(walk-in 24F; freezer -10F).- Chlorine based sanitizer tested 50ppm and 100ppm in two separate wipe down sanitizer buckets. Ensure that solution continues to be maintained between 50-100ppm and is also changed out when visibally dirty. Sink tested 300ppm quat. Test strips were avialable for both chemicals being used.- Ensure that sanitizer wipe down towels are stored in the sanitizing solution and not out on the counter tops. Observed several towels sitting out on counters not actively being used.- There were several house flies observed within the facility. Use food safe methods to remove the pests. If the problem persists; other methods may be required (e.g. fly fan at entrance/exits; drive thru window; etc. and/or a certified pest control operator may need to be retained to help manage the fly problem).
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8/2/2012 | Routine Inspection 1st | 90 |
- General Comments that relate to this Inspection
All violations noted on the previous inspection (dated 9-16-11) have been corrected.OBSERVATIONS & RECOMMENDATIONS:- Retested the quat sanitizer from the pre-mix unit. Tested 300ppm at 77F water temperature. Advised contact that this is still slightly high and to have the chemical company adjust the unit at the next visit. Excessivly high reading on previous visit was most likely due to testing in hot water. Advised operator to dilute as needed to obtain the required 200ppm concentration as required by the manufacturer's labeled instructions.
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9/19/2011 | Routine Reinspection 1st | 100 |
- [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
The sanitizer dispenser over the 3-compartment sink is not functioning properly. Tested >400ppm quat. ammonia residual on the operator's test strips. Regulations require 200ppm concentration for quat. ammonia which is consistent with this particular manufacturer's labeled instructions on this Kay brand sanitizer package. Adjust the pre-mix dispensing system to deliver 200ppm. This is a 48 hour compliance notice (by 9-19-11; Monday).
- [1] Installed; maintained
1) The spray arm on the 3-compartment sink is hanging below the flood level rim of the sink. All faucets and spray arms must hang at least 1" above the flood level rim of the sink to prevent the possibility for backflow of dirty water from the sink into the water supply system.2) Regulations require that any self metering faucets (at the Men's restroom hand sink) when activated will run for a minimum of 15 seconds without the need to reactive. Currently the faucet runs for about 3-4 seconds before shutting off. Either adjust to meet the minimum 15 second flow on the hot and cold water flow or replace with a hand operated or motion sensing automatic faucet.3) There appears to be a small leak in the waste plumbing under the tea/soda cabinet (front customer area). Repair and clean out the standing water and debris on the equipment in this area.
- General Comments that relate to this Inspection
OBSERVATIONS & RECOMMENDATIONS:- All product temperatures observed were at or near regulation (e.g. walk-in 28F; freezer -4F; reach-in 39F; top load freezer -7F; 6F; salad reach-in 38F; angus beef patty 159F;. grilled chicken 164F; small beef patty 166F).- There is moderate ice buildup in the reach-in freezers (top load and hanging cabinet type) - Defrost and maintain free of ice buildup.- There is one handsink located outside the manager's office. It appears that the front area is located more than 25' from the single hand washing sink. Please be advised that it is the policy of this agency that hand washing sinks be located a minimum of 25' from all food handling/preparation and utensil washing areas and be line of sight. It is highly recommended that an additional hand sink be dropped in at one of the front counter areas (e.g. at the drive thru counter). Improper handwashing is the #1 cause of food borne illness and employees are unlikely to wash there hands if the sink is not convieniently located.
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9/16/2011 | Routine Inspection 1st | 95 |
- General Comments that relate to this Inspection
The following was observed during the inspection:Walk in 34 f. All food product stored properly. Freezer -10 f. All food products stored properly.Reach in cooler @ 40 f. All dates current on food products. Small freezer @ 0 f. All food products (H-pattie frozen).Cabinet coolers 0 f. Chicken breast frozen. Salad reach in @ 40 f. All salads are dated and labeled.Hot holding: Chicken breast 164 f; Hamburger 168 f; Chicken nuggets 164 f; Fish filet 170 f; Eggs and potato skillet mixture 160 f.Handsink stocked w/ soap and p-towels & accessible.Ice machine clean and scoop stored properly.Ice bins clean and scoops stored properly.Dry storage clean & products stored properly.Counters; microwave; handles; and floors clean.
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9/2/2010 | Routine Inspection 1st | 100 |
- [2] Food (ice) contact surfaces: designed; constructed; maintained; installed; located
Observed pink moldy substance where ice comes out of chute. Clean ice machine on a regular basis. Clean by 11/30/09.
- General Comments that relate to this Inspection
The following was observed during the inspection:Walk in 33 f. All food stored properly. Freezer @ 0 f. All food frozen. All food stored properly.Small freezer @ 0 f. Hamburger patties frozen.Reefer units all 40F or below and equipped with thermometers. All milk and food products have current fresh dates.Hot holding: Chix tenders 154 f; Chix 158 f; H-burger @ 160 f.Handsink ok - stocked properly and accessible.Trash enclosure ok***In freezer pipe showing some condensation on pipe not an issue now but keep an eye on this. This could affect your freezing in the future.***
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11/19/2009 | Routine Inspection 1st | 98 |
- General Comments that relate to this Inspection
**Ok to operate - Ok to issue permitFacility in great shapeReefer units all 40F or below and equipped with thermometersTrash enclosure okNo leaksFlooring okFreezer condensate not an issue**Facility is risk category 3
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8/11/2008 | Opening Inspection | 100 |
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