- Warning Signs for smoking facility (corrected on site)
Warning signs not posted at each door.
Correction: Provide and post warning signs on each entrance to facility.
Comments: THERE IS NO "NO SMOKING WITH IN 8FT OF ENTRANCE" SIGN POSTED. POST SIGN THAT I GAVE YOU.
- Dumpster lids open (corrected on site)
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Location: Dumpster area
- Food storage (corrected on site)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: THERE IS FOOD STORED ON THE FLOOR IN THE WALK-IN FREEZER. STORE ALL FOOD UP OFF OF FLOOR.
Location: Walk-in freezer
- Single Service Storage (corrected on site)
Single-service item(s) stored improperly.
Correction: Store in approved manner
Comments: THERE ARE SINGLE SERVICE ITEMS STORED ON FLOOR. STORE ALL SINGLE SERVICE ITEMS UP OFF OF FLOOR.
Location: Dry storage
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11/11/2014 | Routine |
- Discarding datemarking (corrected)
Unmarked or expired food(s) not discarded.
Correction: Discard food.
Comments: FRYER OIL SMELLS RANCID. LARGE AMOUNT OF FOOD DEBRIS AND OIL CLOUDY AND DARK IN COLOR. DISCARD AND CHANGE OIL.
Location: Cook line
Equipment: Deep fryer
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: CLEAN AND SANITIZE FLOOR IN DRY STORAGE AREA. LARGE AMOUNT OF STICKY SYRUP AND OIL ON FLOOR UNDERNEATH SHELVING.
Location: Dry storage
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02/14/2014 | Recheck |
- Discarding datemarking
Unmarked or expired food(s) not discarded.
Correction: Discard food.
Comments: FRYER OIL SMELLS RANCID. LARGE AMOUNT OF FOOD DEBRIS AND OIL CLOUDY AND DARK IN COLOR. DISCARD AND CHANGE OIL.
Location: Cook line
Equipment: Deep fryer
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: CLEAN AND SANITIZE FLOOR IN DRY STORAGE AREA. LARGE AMOUNT OF STICKY SYRUP AND OIL ON FLOOR UNDERNEATH SHELVING.
Location: Dry storage
|
02/07/2014 | Routine |
| No violation noted during this evaluation. | 01/09/2014 | Recheck |
- Mechanical equipment (corrected)
Heating, ventilation, and/or air conditioning or other mechanical equipment not installed, operated and/or maintained according to manufacturers instructions.
Correction: All mechanical equipment must be used in accordance with manufacturers instructions.
Comments: HALF OF HVAC SYSTEM NOT HEATING DINING ROOM, RESTROOMS OR BACK ROOM. AMBIENT TEMPERATURES ARE BELOW 38 DEGREES FAHRENHEIT. HAVE SYSTEM REPAIRED ASAP. DINING ROOM IS CLOSED UNTIL HVAC SYSTEM IS PROPERLY WORKING. DRIVE THRU MAY BE USED TO SELL FOOD ITEMS.
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01/03/2014 | Non-Illness Complaint Recheck |
- Mechanical equipment
Heating, ventilation, and/or air conditioning or other mechanical equipment not installed, operated and/or maintained according to manufacturers instructions.
Correction: All mechanical equipment must be used in accordance with manufacturers instructions.
Comments: HALF OF HVAC SYSTEM NOT HEATING DINING ROOM, RESTROOMS OR BACK ROOM. AMBIENT TEMPERATURES ARE BELOW 38 DEGREES FAHRENHEIT. HAVE SYSTEM REPAIRED ASAP. DINING ROOM IS CLOSED UNTIL HVAC SYSTEM IS PROPERLY WORKING. DRIVE THRU MAY BE USED TO SELL FOOD ITEMS.
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12/31/2013 | Non-Illness Complaint |
- Glove Use (Critical) (corrected)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
Comments: EMPLOYEES ON COOK LINE WEARING GLOVES ARE TOUCHING FRY BASKETS WITH GLOVES. EMPLOYEES WORKING THE DRIVE-THRU AND COUNTER ARE TOUCHING THE FRY BASKETS WITH BARE HANDS. IF COOK LINE EMPLOYEES AND ALL OTHER EMPLOYEES ARE GOING TO TOUCH FRY BASKETS, THE COOK LINE EMPLOYEES MUST WASH HANDS AND PUT ON A NEW SET OF GLOVES WHEN RETURNING TO COOK LINE.
- Storage of Personal Items (corrected)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: BACKPACK LAYING ON BREAD TRAYS BY BACK DOOR. REMOVE FROM FOOD AND FOOD CONTACT ITEMS.
Location: Kitchen (back)
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08/23/2013 | Recheck |
- Glove Use (Critical)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
Comments: EMPLOYEES ON COOK LINE WEARING GLOVES ARE TOUCHING FRY BASKETS WITH GLOVES. EMPLOYEES WORKING THE DRIVE-THRU AND COUNTER ARE TOUCHING THE FRY BASKETS WITH BARE HANDS. IF COOK LINE EMPLOYEES AND ALL OTHER EMPLOYEES ARE GOING TO TOUCH FRY BASKETS, THE COOK LINE EMPLOYEES MUST WASH HANDS AND PUT ON A NEW SET OF GLOVES WHEN RETURNING TO COOK LINE.
- Storage of Personal Items
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: BACKPACK LAYING ON BREAD TRAYS BY BACK DOOR. REMOVE FROM FOOD AND FOOD CONTACT ITEMS.
Location: Kitchen (back)
|
08/13/2013 | Routine |
- Glove Use (Critical) (corrected)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
Comments: EMPLOYEES WEARING GLOVES ON SANDWICH MAKE LINE TURNED AROUND AND HANDLED FRYER BASKETS, THEN RETURNED TO MAKING SANDWICHES. MULTIPLE EMPLOYEES HANDLE THE FRYER BASKETS WITHOUT GLOVES. CONTAMINATION OF GLOVES.GLOVES ARE USED FOR ONE TASK ONLY AND REMOVED BEFORE COMING BACK TO TASK.
- No hand washing (when) (corrected)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: EMPLOYEE DID NOT WASH HANDS AFTER HANDLING TRASH.
- Chemical sanitizer concentration (corrected)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: MAINTAIN SANITIZER AT 50-100 PPM. TESTING AT 0 PPM, TOO LOW.
Location: Kitchen
Equipment: 3-bay
- Storage of Personal Items (corrected)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: EMPLOYEE COAT LAYING ON BREAD RACKS. KEEP PERSONAL ITEMS AWAY FROM FOOD AND FOOD RELATED ITEMS.
Location: Back room
- Single Service/Equipment storage (corrected)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: BOXES OF SINGLE SERVICE ITEMS SITTING ON THE FLOOR OF THE DRY STORAGE ROOM. ELEVATE AT LEAST 6 INCHES.
Location: Dry storage
|
02/12/2013 | Recheck |
- Glove Use (Critical)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
Comments: EMPLOYEES WEARING GLOVES ON SANDWICH MAKE LINE TURNED AROUND AND HANDLED FRYER BASKETS, THEN RETURNED TO MAKING SANDWICHES. MULTIPLE EMPLOYEES HANDLE THE FRYER BASKETS WITHOUT GLOVES. CONTAMINATION OF GLOVES.GLOVES ARE USED FOR ONE TASK ONLY AND REMOVED BEFORE COMING BACK TO TASK.
- No hand washing (when)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: EMPLOYEE DID NOT WASH HANDS AFTER HANDLING TRASH.
- Chemical sanitizer concentration
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: MAINTAIN SANITIZER AT 50-100 PPM. TESTING AT 0 PPM, TOO LOW.
Location: Kitchen
Equipment: 3-bay
- Storage of Personal Items
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: EMPLOYEE COAT LAYING ON BREAD RACKS. KEEP PERSONAL ITEMS AWAY FROM FOOD AND FOOD RELATED ITEMS.
Location: Back room
- Single Service/Equipment storage
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: BOXES OF SINGLE SERVICE ITEMS SITTING ON THE FLOOR OF THE DRY STORAGE ROOM. ELEVATE AT LEAST 6 INCHES.
Location: Dry storage
|
02/06/2013 | Routine |
- Glove Use (Critical) (corrected)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
Comments: EMPLOYEE AT REGISTER HANDLING MONEY WITH BARE HANDS, HANDLED FRY BASKETS WITH BARE HANDS THAT HAD NOT BEEN WASHED. EMPLOYEE WITH GLOVES ON AT SANDWICH MAKE LINE ALSO HANDLED THE FRY BASKETS WITH GLOVES ON. FRY AREA SHALL BE DESIGNATED GLOVE OR NON-GLOVE AREA. EMPLOYEE ON SANDWICH MAKE LINE SHALL CHANGE GLOVES AFTER HANDLING FRY BASKETS. EMPLOYEE AT REGISTER SHALL WASH HANDS WHEN LEAVING FRONT COUNTER AFTER HANDLING MONEY.
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: HAND SINK AT BACK OF KITCHEN IS SOILED. CLEAN, SANITIZE AND MAINTAIN.
Location: Kitchen (back)
Equipment: Hand sink
|
08/28/2012 | Recheck |
- Glove Use (Critical)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
Comments: EMPLOYEE AT REGISTER HANDLING MONEY WITH BARE HANDS, HANDLED FRY BASKETS WITH BARE HANDS THAT HAD NOT BEEN WASHED. EMPLOYEE WITH GLOVES ON AT SANDWICH MAKE LINE ALSO HANDLED THE FRY BASKETS WITH GLOVES ON. FRY AREA SHALL BE DESIGNATED GLOVE OR NON-GLOVE AREA. EMPLOYEE ON SANDWICH MAKE LINE SHALL CHANGE GLOVES AFTER HANDLING FRY BASKETS. EMPLOYEE AT REGISTER SHALL WASH HANDS WHEN LEAVING FRONT COUNTER AFTER HANDLING MONEY.
- Hand sink soiled
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: HAND SINK AT BACK OF KITCHEN IS SOILED. CLEAN, SANITIZE AND MAINTAIN.
Location: Kitchen (back)
Equipment: Hand sink
|
08/21/2012 | Routine |
- Pests/rodents (corrected)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: MULTIPLE FLIES IN DRY STORAGE AREA. CONTACT EXTERMINATOR FOR SERVICE. AIR CURTAIN MAY NEED INSTALLED AT DRIVE-THRU WINDOW.
Location: Dry storage
- Miscellaneous contamination of food (Critical) (corrected)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: CANS OF SODA PLACED IN ICE AT MAIN ICE MACHINE. REMOVE ALL ICE AND DISCARD. DO NOT ALLOW EMPLOYEE DRINKS TO BE STORED IN ANY ICE BIN OR MACHINE. DESIGNATE AN EMPLOYEE FOOD AREA IN THE WALK-IN COOLER FOR EMPLOYEES TO STORE FOOD AND DRINK.
Location: Employee break room
Equipment: Ice machine
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. REPAIR DRAIN STOPPER AT 1-BAY VEGI SINK. SINK CURRENTLY WILL NOT HOLD WATER. 2. REPAIR SHELF IN SMALL FREEZER CLOSEST TO THE VEGI PREP SINK. 3. REPAIR SMALL FREEZER BY FRY STATION TO HOLD FOOD TEMPERATURES TO 0 DEGREES FAHRENHEIT OR BELOW. TEMPERATURE AT 20 DEGREES FAHRENHEIT.
Location: Kitchen (back)
Equipment: Veg. Sink
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. REPAIR DRAIN STOPPER AT 1-BAY VEGI SINK. SINK CURRENTLY WILL NOT HOLD WATER. 2. REPAIR SHELF IN SMALL FREEZER CLOSEST TO THE VEGI PREP SINK. 3. REPAIR SMALL FREEZER BY FRY STATION TO HOLD FOOD TEMPERATURES TO 0 DEGREES FAHRENHEIT OR BELOW. TEMPERATURE AT 20 DEGREES FAHRENHEIT.
Location: Kitchen (back)
Equipment: reach in freezer
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. REPAIR DRAIN STOPPER AT 1-BAY VEGI SINK. SINK CURRENTLY WILL NOT HOLD WATER. 2. REPAIR SHELF IN SMALL FREEZER CLOSEST TO THE VEGI PREP SINK. 3. REPAIR SMALL FREEZER BY FRY STATION TO HOLD FOOD TEMPERATURES TO 0 DEGREES FAHRENHEIT OR BELOW. TEMPERATURE AT 20 DEGREES FAHRENHEIT.
Location: Kitchen (front)
Equipment: reach in freezer
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: FLOOR AT END OF DRY STORAGE ROOM IS SOILED WITH GREASE. REMOVE GREASE. CLEAN AND SANITIZE FLOOR.
Location: Dry storage
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: MULTIPLE LIGHT BULBS OUT IN FIXTURES THROUGH OUT KITCHEN AND ICE MACHINE AREA. REPLACE BULBS AND MAINTAIN.
Location: Kitchen
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: MULTIPLE LIGHT BULBS OUT IN FIXTURES THROUGH OUT KITCHEN AND ICE MACHINE AREA. REPLACE BULBS AND MAINTAIN.
Location: Kitchen (back)
|
07/27/2012 | Pre-Licensing Recheck |
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: MULTIPLE FLIES IN DRY STORAGE AREA. CONTACT EXTERMINATOR FOR SERVICE. AIR CURTAIN MAY NEED INSTALLED AT DRIVE-THRU WINDOW.
Location: Dry storage
- Miscellaneous contamination of food (Critical)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: CANS OF SODA PLACED IN ICE AT MAIN ICE MACHINE. REMOVE ALL ICE AND DISCARD. DO NOT ALLOW EMPLOYEE DRINKS TO BE STORED IN ANY ICE BIN OR MACHINE. DESIGNATE AN EMPLOYEE FOOD AREA IN THE WALK-IN COOLER FOR EMPLOYEES TO STORE FOOD AND DRINK.
Location: Employee break room
Equipment: Ice machine
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. REPAIR DRAIN STOPPER AT 1-BAY VEGI SINK. SINK CURRENTLY WILL NOT HOLD WATER. 2. REPAIR SHELF IN SMALL FREEZER CLOSEST TO THE VEGI PREP SINK. 3. REPAIR SMALL FREEZER BY FRY STATION TO HOLD FOOD TEMPERATURES TO 0 DEGREES FAHRENHEIT OR BELOW. TEMPERATURE AT 20 DEGREES FAHRENHEIT.
Location: Kitchen (back)
Equipment: Veg. Sink
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. REPAIR DRAIN STOPPER AT 1-BAY VEGI SINK. SINK CURRENTLY WILL NOT HOLD WATER. 2. REPAIR SHELF IN SMALL FREEZER CLOSEST TO THE VEGI PREP SINK. 3. REPAIR SMALL FREEZER BY FRY STATION TO HOLD FOOD TEMPERATURES TO 0 DEGREES FAHRENHEIT OR BELOW. TEMPERATURE AT 20 DEGREES FAHRENHEIT.
Location: Kitchen (back)
Equipment: reach in freezer
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. REPAIR DRAIN STOPPER AT 1-BAY VEGI SINK. SINK CURRENTLY WILL NOT HOLD WATER. 2. REPAIR SHELF IN SMALL FREEZER CLOSEST TO THE VEGI PREP SINK. 3. REPAIR SMALL FREEZER BY FRY STATION TO HOLD FOOD TEMPERATURES TO 0 DEGREES FAHRENHEIT OR BELOW. TEMPERATURE AT 20 DEGREES FAHRENHEIT.
Location: Kitchen (front)
Equipment: reach in freezer
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: FLOOR AT END OF DRY STORAGE ROOM IS SOILED WITH GREASE. REMOVE GREASE. CLEAN AND SANITIZE FLOOR.
Location: Dry storage
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: MULTIPLE LIGHT BULBS OUT IN FIXTURES THROUGH OUT KITCHEN AND ICE MACHINE AREA. REPLACE BULBS AND MAINTAIN.
Location: Kitchen
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: MULTIPLE LIGHT BULBS OUT IN FIXTURES THROUGH OUT KITCHEN AND ICE MACHINE AREA. REPLACE BULBS AND MAINTAIN.
Location: Kitchen (back)
|
07/13/2012 | Pre-Licensing |
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