- Cold holding (corrected on site)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: EGGS AND FROZEN BREAKFAST SAUSAGE LEFT ON COUNTER NEXT TO BREAKFAST FLAT TOP GRILL. NOBODY WAS IN THE PROCESS OF COOKING WITH EITHER ITEM. KEEP ALL POTENTIALLY HAZARDOUS RAW FOODS COLD UNTIL PREPERATION. PULL ITEMS FROM REACH IN COOLER ON AN AS-NEEDED BASIS OR OBTAIN COLD-TOP COOLER.
Location: Cook line
Equipment: Flat grill
- Time vs. temperature
Time used as a public health control improperly implemented.
Correction: Food shall be clearly marked to identify a 4 hour discard time. Written procedures must be maintained.
Comments: CHEESE SINGLES NEXT TO BURGER COOK LINE TEMP AT 62 DEGREES FAHRENHEIT. MANAGER STATES THAT TIME IS BEING USED AS A CONTROL METHOD AND THAT THEY HAVE STICKERS TO INDICATE THE TIME WHEN THE CHEESE MUST BE DISCARDED, BUT EMPLOYEE MUST HAVE FORGOT TO USE ONE.
Location: Cook line
Equipment: ------------ Miscellaneous -----------
- 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: 1. SANITIZER BUCKET NEXT TO BREAKFAST COOK LINE AREA IS AT 0 PPM. 2. SANITIZER BUCKET NEXT TO 3-BAY SINK IS AT 0 PPM.MANAGER STATES THAT BUCKETS WERE PRESENT WHEN SHE ARRIVED THIS MORNING. CHANGE SANITIZER BUCKETS EVERY 4 HOURS OR AS NEEDED TO MAINTAIN CONCENTRATION BETWEEN 150 AND 400 PPM FOR QUAT SANITIZERS.
Location: Cook line
Equipment: ------------ Miscellaneous -----------
- 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: 1. SANITIZER BUCKET NEXT TO BREAKFAST COOK LINE AREA IS AT 0 PPM. 2. SANITIZER BUCKET NEXT TO 3-BAY SINK IS AT 0 PPM.MANAGER STATES THAT BUCKETS WERE PRESENT WHEN SHE ARRIVED THIS MORNING. CHANGE SANITIZER BUCKETS EVERY 4 HOURS OR AS NEEDED TO MAINTAIN CONCENTRATION BETWEEN 150 AND 400 PPM FOR QUAT SANITIZERS.
Location: Kitchen
Equipment: ------------ Miscellaneous -----------
- 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: OLD HAMBURGER BUNS UNDER OIL TANKS IN BACK OF STORE. CLEAN AND SANITIZE AREA. MAINTAIN REGULAR CLEANING SCHEDULES FOR AREAS WHERE FOOD MAY FALL.
Location: Back room
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11/10/2014 | Routine |
- Time vs. temperature (corrected on site)
Time used as a public health control improperly implemented.
Correction: Food shall be clearly marked to identify a 4 hour discard time. Written procedures must be maintained.
Comments: 1. NO TIME-TO-DISCARD MARKING ON TIME CONTROLLED CHEESE SINGLES. PUT TIME MARK ON CONTAINER. DISCARD 4 HOURS FROM WHEN IT WAS REMOVED FROM COOLER.
Location: Cook line
Equipment: -
- No hand washing (when) (corrected on site)
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: 1. EMPLOYEE CHANGED GLOVES AFTER CLEANING WITHOUT WASHING HANDS. ALWAYS WASH HANDS BEFORE PUTTING ON NEW GLOVES.
|
02/17/2014 | Routine |
| No violation noted during this evaluation. | 10/31/2013 | Non-Illness Complaint Recheck |
| No violation noted during this evaluation. | 10/08/2013 | Non-Illness Complaint |
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: Real nacho cheese in temperature danger zone, will be microwaved before selling to customerManager called Maintenance Supervisor for work order on cheese machineOretega brand instructions says needs to hot hold at 140 F
Location: Service counter
Equipment: Warming drawers
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: Cheese and onions
Location: Kitchen
Equipment: Reach in cooler
- Thermometer ambient (corrected)
Ambient air temperature, water pressure, and water temperature measuring devices not in good repair and/or accurate.
Correction: Ambient air temperature, water pressure, and water temperature measuring devices shall be maintained in good repair and accurate within the intended range of use.
Comments: Drive through meat reach in coolerStem is broken, replace thermometer
|
05/08/2013 | Recheck |
- Hot holding (corrected on site)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: Real nacho cheese in temperature danger zone, will be microwaved before selling to customerManager called Maintenance Supervisor for work order on cheese machineOretega brand instructions says needs to hot hold at 140 F
Location: Service counter
Equipment: Warming drawers
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: Cheese and onions
Location: Kitchen
Equipment: Reach in cooler
- Thermometer ambient
Ambient air temperature, water pressure, and water temperature measuring devices not in good repair and/or accurate.
Correction: Ambient air temperature, water pressure, and water temperature measuring devices shall be maintained in good repair and accurate within the intended range of use.
Comments: Drive through meat reach in coolerStem is broken, replace thermometer
|
05/06/2013 | Routine |
- 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: BOTH IN PLACE SANATIZER BUCKETS HAD IMPROPER CONCENTRATION. (1) FRONT KITCHEN NEXT TO DEEP FRYER(2) UNDER SERVICE COUNTER.PLEASE CHANGE OUT SANATIZER BUCKETS MORE FREQUENTLY TO KEEP CONCENTRATION AT PROPER LEVELS.SANATIZER LEVELS FELL IN CORRECT RANGE SPECIFIED BY THE LABEL.
Location: Kitchen (front)
- 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: BOTH IN PLACE SANATIZER BUCKETS HAD IMPROPER CONCENTRATION. (1) FRONT KITCHEN NEXT TO DEEP FRYER(2) UNDER SERVICE COUNTER.PLEASE CHANGE OUT SANATIZER BUCKETS MORE FREQUENTLY TO KEEP CONCENTRATION AT PROPER LEVELS.SANATIZER LEVELS FELL IN CORRECT RANGE SPECIFIED BY THE LABEL.
Location: Service counter
- Drying mop(s) (corrected)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
Comments: MOP STORED ON FLOOR NEXT TO MOP SINK. PLEASE STORE MOPS IN A POSITION THAT ALLOWS FOR PROPER AIR-DRYING TO TAKE PLACE.MOPS HANGING OVER MOP SINK TO DRY.
Location: Kitchen (back)
|
12/06/2012 | Recheck |
- 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: BOTH IN PLACE SANATIZER BUCKETS HAD IMPROPER CONCENTRATION. (1) FRONT KITCHEN NEXT TO DEEP FRYER(2) UNDER SERVICE COUNTER.PLEASE CHANGE OUT SANATIZER BUCKETS MORE FREQUENTLY TO KEEP CONCENTRATION AT PROPER LEVELS.
Location: Kitchen (front)
- 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: BOTH IN PLACE SANATIZER BUCKETS HAD IMPROPER CONCENTRATION. (1) FRONT KITCHEN NEXT TO DEEP FRYER(2) UNDER SERVICE COUNTER.PLEASE CHANGE OUT SANATIZER BUCKETS MORE FREQUENTLY TO KEEP CONCENTRATION AT PROPER LEVELS.
Location: Service counter
- Drying mop(s) (corrected on site)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
Comments: MOP STORED ON FLOOR NEXT TO MOP SINK. PLEASE STORE MOPS IN A POSITION THAT ALLOWS FOR PROPER AIR-DRYING TO TAKE PLACE.
Location: Kitchen (back)
|
11/29/2012 | Routine |
- 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: Box of onions on floor
Location: Kitchen
- Uncovered foods (Critical) (corrected on site)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Location: Kitchen
Equipment: Reach in cooler
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Mens restroom
Equipment: Hand sink
|
05/10/2012 | Routine |
- No hand washing (when) (corrected on site)
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: Wash hands after changing gloves when touching raw meats. Okay to keep same gloves when touching ready to eat foods.
- Uncovered foods (Critical) (corrected on site)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Location: Kitchen (back)
Equipment: Reach in cooler
|
11/29/2011 | Routine |
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