- 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: FOOD SERVICE WORKING APPLYING GLOVES TO HANDS WITHOUT WASHING HANDS PRIOR.ENSURE HANDS ARE WASHED THOROUGHLY BEFORE APPLYING GLOVES.
- Wet cleaning (corrected)
Food-contact surface(s) of equipment and/or utensil(s) not effectively washed.
Correction: Food contact surface(s) shall be effectively washed.
Comments: FOOD RESIDUE LEFT ON SURFACES OF WARMING TRAYS STORED IN BACK KITCHEN AREA.CLEAN TRAYS THOROUGHGHLY TO ENSURE ALL FOOD SOIL HAS BEEN REMOVED.
Location: Kitchen (back)
- Wiping cloths / storage (corrected on site)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: WET WIPING CLOTHS STORED ON COUNTER TOP ON SANDWICH MAKE LINE.STORE WET TOWELS IN SANITIZING SOLUTION WHEN NOT IN USE.
Location: Cook line
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: REACH IN COOLER CONTAINING EGG AND DAIRY PRODUCTS MISSING A THERMOMETER.
Location: Prep area
Equipment: Reach in cooler
- Unapproved non-food contact (corrected on site)
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: CARD BOARD STORED ON COUNTER NEXT TO DEEP FRYER TO ABSORB GREASE.DISCONTINUE USE OF CARD BOARD.
Location: Cook line
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06/12/2014 | Recheck |
- 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: FOOD SERVICE WORKING APPLYING GLOVES TO HANDS WITHOUT WASHING HANDS PRIOR.ENSURE HANDS ARE WASHED THOROUGHLY BEFORE APPLYING GLOVES.
- Wet cleaning
Food-contact surface(s) of equipment and/or utensil(s) not effectively washed.
Correction: Food contact surface(s) shall be effectively washed.
Comments: FOOD RESIDUE LEFT ON SURFACES OF WARMING TRAYS STORED IN BACK KITCHEN AREA.CLEAN TRAYS THOROUGHGHLY TO ENSURE ALL FOOD SOIL HAS BEEN REMOVED.
Location: Kitchen (back)
- Wiping cloths / storage (corrected on site)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: WET WIPING CLOTHS STORED ON COUNTER TOP ON SANDWICH MAKE LINE.STORE WET TOWELS IN SANITIZING SOLUTION WHEN NOT IN USE.
Location: Cook line
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: REACH IN COOLER CONTAINING EGG AND DAIRY PRODUCTS MISSING A THERMOMETER.
Location: Prep area
Equipment: Reach in cooler
- Unapproved non-food contact (corrected on site)
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: CARD BOARD STORED ON COUNTER NEXT TO DEEP FRYER TO ABSORB GREASE.DISCONTINUE USE OF CARD BOARD.
Location: Cook line
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06/05/2014 | Routine |
- Chemical sanitizer concentration (corrected on site)
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: SANITIZER NOT PRESENT IN WATER CONTAINING TOWELS IN MCCAFE BEVERAGE STATION.ENSURE WET TOWELS ARE STORED IN SANITIZING SOLUTION MAINTAINING 50 TO 100 PPM CHLORINE.
Location: Service counter
- Wiping cloths / storage (corrected on site)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: WET CLOTH STORED ON COUNTER TOP IN MCCAFE PREP AREA.STORE WIPING CLOTHS IN SANITIZING SOLUTION WHEN NOT IN USE.
Location: Kitchen
- Thermometer, provided (corrected on site)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: THERMOMETER INOPERABLE LOCATED INSIDE REACH IN DAIRY COOLER NEAR DRIVE THRU.PROVIDE A WORKING THERMOMETER INSIDE REFRIGERATOR.
Location: Service counter
- Non potentially hazardous food contact surface(s) soiled (corrected on site)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: DOOR GASKET ON SMOOTHIE MACHINE REACH IN COOLER SOILED WITH SYRUP AND MOLD RESIDUES.CLEAN AND SANITIZE GASKETS THOROUGHLY.
Location: Service counter
- In use utensil storage (corrected on site)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: ICE SCOOP HANDLE LYING DOWN IN THE ICE LOCATED IN MCCAFE BEVERAGE AREA.STORE ICE SCOOP WITH HANDLE ABOVE THE ICE TO PREVENT CONTAMINATION OF THE ICE.
Location: Service counter
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11/21/2013 | Routine |
| No violation noted during this evaluation. | 08/16/2013 | Non-Illness Complaint |
- CO2 tanks unrestrained (corrected)
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
Comments: LARGE CO2 TANK STORED IN BACK ROOM WITHOUT A RESTRAINT.PROVIDE AN EFFECTIVE RESTRAINT FOR C02 TANK TO PREVENT POSSIBLE INJURY.
- 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: PUMP RELEASING SANITIZING SOLUTION AT A CONCENTRATION TOO STRONG AT 400 PPM.PROVIDE REPAIR TO PUMP TO RELEASE SANITIZER SOLUTION AT THE PROPER CONCENTRATION OF 200 PPM.
Location: Kitchen
Equipment: 3-bay
- Wiping cloths / storage (corrected on site)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: WET TOWELS STORED ON COUNTER TOP LOCATED ON SANDWICH MAKE LINE.ENSURE ALL WET TOWELS ARE STORED IN SANITIZING SOLUTION WHEN NOT IN USE.
Location: Cook line
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05/08/2013 | Recheck |
- CO2 tanks unrestrained
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
Comments: LARGE CO2 TANK STORED IN BACK ROOM WITHOUT A RESTRAINT.PROVIDE AN EFFECTIVE RESTRAINT FOR C02 TANK TO PREVENT POSSIBLE INJURY.
- 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: PUMP RELEASING SANITIZING SOLUTION AT A CONCENTRATION TOO STRONG AT 400 PPM.PROVIDE REPAIR TO PUMP TO RELEASE SANITIZER SOLUTION AT THE PROPER CONCENTRATION OF 200 PPM.
Location: Kitchen
Equipment: 3-bay
- Wiping cloths / storage (corrected on site)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: WET TOWELS STORED ON COUNTER TOP LOCATED ON SANDWICH MAKE LINE.ENSURE ALL WET TOWELS ARE STORED IN SANITIZING SOLUTION WHEN NOT IN USE.
Location: Cook line
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05/01/2013 | Routine |
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: RACKS LINING TRAYS STORED IN WARMERS SOILED WITH DRIED FOOD AND GREASE RESIDUE. CLEAN AND SANITIZE RACKS ON A DAILY BASIS TO PREVENT BUILD UP.
Location: Cook line
- Chemical sanitizer concentration (corrected on site)
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: SANITIZING SOLUTION IN BUCKETS RANGING FROM 10 TO 20 PPM CHLORINE. MAINTAIN SOLUTION AT 50 TO 100 PPM CHLORINE AND CHANGE EVERY TWO TO THREE HOURS.
Location: Kitchen
- Non potentially hazardous food contact surface(s) soiled (corrected on site)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: NOZZLES AND SPICKETS SOILED WITH BUILD UP LOCATED ON SODA MACHINE AT BEVERAGE STATIONS.
Location: Kitchen
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11/13/2012 | Recheck |
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: RACKS LINING TRAYS STORED IN WARMERS SOILED WITH DRIED FOOD AND GREASE RESIDUE. CLEAN AND SANITIZE RACKS ON A DAILY BASIS TO PREVENT BUILD UP.
Location: Cook line
- Chemical sanitizer concentration (corrected on site)
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: SANITIZING SOLUTION IN BUCKETS RANGING FROM 10 TO 20 PPM CHLORINE. MAINTAIN SOLUTION AT 50 TO 100 PPM CHLORINE AND CHANGE EVERY TWO TO THREE HOURS.
Location: Kitchen
- Non potentially hazardous food contact surface(s) soiled (corrected on site)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: NOZZLES AND SPICKETS SOILED WITH BUILD UP LOCATED ON SODA MACHINE AT BEVERAGE STATIONS.
Location: Kitchen
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11/05/2012 | Routine |
- Wiping cloths / storage (corrected on site)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: WET TOWELS STORED ON COUNTER TOPS. STORE WET TOWELS IN SANITIZING SOLUTION WHEN NOT IN USE.
Location: Kitchen
- Thermometer, provided (corrected on site)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: THERMOMETER NOT AVAILABLE INSIDE REACH IN SALAD COOLER ON COOK LINE. THERMOMETER INOPERABLE INSIDE REACH IN BEVERAGE COOLER IN BEVERAGE PREP AREA.
Location: Kitchen
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05/31/2012 | Routine |
- Storage of Personal Items (corrected on site)
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 JACKET STORED ON TOP OF A RACK OF SANDWICH BUNS. STORE JACKET IN A DESIGNATED AREA AWAY FROM FOOD.
- Bulk milk dispenser
Bulk milk dispenser tube improperly cut.
Correction: Cut tube on the diagonal no longer than one inch.
Comments: BULK CREAM DISPENSER TUBE LONGER THAN ONE INCH.
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12/06/2011 | Routine |
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