3-501.19; Priority Foundation; Chicken nuggets are held on time as a public health control. Locate written procedures for all items that are held on time and make available to regulatory authority at request. Manager education. CDI
0.0
38.
6-501.111; Core; Some flies noted inside the facility today. Take measures to control and eliminate all flies from the facility.
0.0
49.
4-602.13; Core; Clean tops and sides of all equipment removing grease buildup. General equipment cleaning.
0.5
55.
6-201.11; Core; Re-grout and repair floor tiles where necessary. Seal or grout gaps between baseboards and walls. Clean dust or buildup on ceiling tiles and vents where necessary. Clean grease buildup on floors. Floors feel very greasy.
4-501.11; Core; The door on small reach-in cooler by the drive thru window is not shutting and sealing properly. Repair this issue promptly.
0.5
49.
4-602.13; Core; Clean tops and sides of all equipment removing grease buildup. General equipment cleaning.
0.0
55.
6-201.11; Core; Re-grout and repair floor tiles where necessary. Seal or grout gaps between baseboards and walls. Clean dust or buildup on ceiling tiles and vents where necessary.
3-501.16 (A)(2) and (B); Priority; Raw hamburger at prep unit was 44F. Facility was using ice bath because of a problem with prep unit. Make sure ice bath is sufficient or use other working coolers to maintain proper temps. All cold hold potentially hazardous foods must hold at 41F or below. Out of temp items discarded and replaced with fresh ice bath during inspection. CDI
1.5
55.
6-201.11; Core; Re-grout and repair floor tiles where necessary. Seal or grout gaps between baseboards and walls. Some work done since last inspection.
4-602.13; Core; Clean tops and sides of all equipment removing grease buildup. General equipment cleaning.
0.5
55.
6-201.11; Core; In the walk in cooler and the food storage area, baseboard is missing in areas or there is a large gap between wall and baseboard. Replace any missing baseboard and seal to the wall to prevent pest harborage areas. Re-grout floor tiles where necessary.
1.0
56.
6-202.11; Core; Replace missing light shield by the office in the prep area.
2-102.12 (A); Core; No certified food safety manager on duty at the time of inspection. A certified person from an accredited program must be present at ALL times of operation.
1.0
47.
4-501.11; Core; A few of the plastic food containers that hold items in the hot hold unit are burnt and unable to adequately clean. Replace all containers that are in bad repair. Replace torn gasket on reach-in freezer door below chicken nuggets.
0.0
55.
6-201.11; Core; In the walk in cooler and the food storage area, baseboard is missing in areas or there is a large gap between wall and baseboard. Replace any missing baseboard and seal to the wall to prevent pest harborage areas. Re-grout floor tiles where necessary.
3-701.11; Priority; Ice cream/frosty mix that has been run through the machine cannot be placed back into the machine and rerun for service. Once it is run through the machine, it must be sold or discarded.
0.0
47.
4-501.11; Core; A few of the plastic food containers that hold items in the hot hold unit are burnt and unable to adequately clean. Replace all containers that are in bad repair.
0.0
55.
6-201.11; Core; In the walk in cooler and the food storage area, baseboard is missing in areas or there is a large gap between wall and baseboard. Replace any missing baseboard and seal to the wall to prevent pest harborage areas.
Effective Jan. 1, 2019: The new standard for COLD HOLD is 41F or lower. Please monitor your cold hold temperatures to ensure your equipment and procedures are going to be capable of meeting this new requirement!
Effective Jan. 1, 2019: The new standard for COLD HOLD is 41F or lower. Please monitor your cold hold temperatures to ensure your equipment and procedures are going to be capable of meeting this new requirement! Excellent Food Temps!
Beginning Jan. 1, 2019 there will be new cold hold requirements. The new standard for cold hold will be 41F or lower. Please monitor your cold hold temperatures to ensure your equipment is going to be capable of meeting this new requirement! Follow-Up: 12/14/2018
Beginning Jan. 1, 2019 there will be new cold hold requirements. The new standard for cold hold will be 41F or lower. Please monitor your cold hold temperatures to ensure your equipment is going to be capable of meeting this new requirement!
Interior ceiling of ice machine has slime and mold build-up, better cleaning is needed. The drive thru drink nozzles have slime and need cleaning.
1.5
17.
There was three containers of cheese sitting out on cart upon arrival. The cheese was at 65*F, sliced cheese in the walk in cooler was at 48*F, and sliced cheeses on the prep line were at 58*F. All cold hold foods must be held at 45*F or below, food was thrown away when told of the problem.
2.0
18.
Documentation is needed on the Schreiber Foods Pateurized American cheese, this product was on the prep line without any docuemntation.
0.0
28.
There are a lot of flies seen today, improve pest managment.
1.0
36.
Replace all broken door gaskets on coolers.
1.0
45.
Replace all broken and missing tile flooring and baseboards.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Sanitizer mixing too strong; Have mixing system adjusted. Dilute solution to 200-300 ppm quat. Sanitizer that is too strong may be unsafe for use in food areas.
0.0
36.
Replace all broken door gaskets on coolers.
0.5
46.
Repair broken light shield in the rear of store.
0.5
49.
No documentation of approved training - no credit awarded.
Use correct wash, rinse, and sanitize procedure at the 3-compartment sink. Do not place dirty dishes in the rinse compartment, or allow food debris to excessively collect in this compartment. Use the wash compartment to clean pans and utensils good, so this does not occur.
0.0
17.
Raw hamburger at prep unit was 50 degrees F. All cold hold potentially hazardous foods must hold at 45 degrees F or below. Coolers must hold proper food temperatures. Once foods go above required cold hold temp, there is not corrective action to take other than discarding product.
2.0
36.
Replace broken gaskets on cooler doors where necessary.
0.0
40.
Clean fan cover inside walk-in cooler.
0.5
46.
Repair broken light shield in the rear of store. Walk-in freezer had a burned out light bulb.
1.0
49.
No documentation of approved training - no credit awarded.
Wing sauces were left opened and unwrapped in the rear dry storage area. Once these sauces are opened, make sure they are put into a container and covered. Do not leave any food item unprotected.
1.5
11.
Do not place dirty dishes in the rinse compartment at 3-compartment sink. Use correct wash, rinse, and sanitize procedure in this area.
1.5
40.
Clean interiors of coolers; clean fan covers in the walk-in cooler; clean hood vents.
0.5
46.
Replace broken light shield in the rear.
0.5
47.
Use approved storage to keep all items off the floor.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Employee had a used container of ice cream in the freezer above food items. Used employee food items should NOT be in the kichen at all. Wing sauce in the rear was in bags that were hanging open. Once these sauces have been opened make sure they are put into a container and covered. Do not leave any food item unprotected.
1.5
11.
Sanitizer at stations were much too strong. Dilute all quat solutions to 200-300 ppm max. Use test kits to verify strength. Sanitizer that is too strong is unsafe for use in food areas.
1.5
44.
Clean up grease spill at grease container outside.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Make sure all containers of food are stored with a covered in the walkin units.
0.0
17.
Raw hamburger in the top portion of cooler was 50F-55F, overstacked and unable to keep lid on. Meats below were 42F. Pan of diced tomatoes and onion mixture too warm, pan stored in a larger pan. Do not overstack foods, always store so the coolers can effectively keep the foods cold.
2.0
34.
Make sure all food containers are not stacked until dry.
0.0
44.
Dumpster area has some improvement but still has standing water under the cardboard and trash dumpster. Rain water should be able to drain and prevent pooling water.
0.5
45.
Repair the damaged baseboard tiles by the back walkin units.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Employee handled raw beef patties then put on oven mit to remove foods from oven. Hands must be washed after handling raw meat and before doing any other task.
2.0
44.
Grease on ground, food waste on ground and side of dumpster, large puddle standing water under dumpster-drain clogged. Dumpster and grease container pad/area needs to be kept clean. Unclog the drain on pad to prevent the standing water.
1.0
45.
Repair the broken baseboard tile by back coolers.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Clean inside the reach-in freezer and cooler gaskets. Food debris build-up on both.
0.5
48.
GENERAL COMMENT Repair backdoor so no daylight is visible
0.0
3.
CORRECTED DURING INSPECTION Employee handled raw beef patties then handled other utensils and pans to remove grilled chicken from grill. Employees who handle raw meats must wash hands before working at any other station or handling clean items.
2.0
7.
NOT OBSERVED
0.0
9.
NOT APPLICABLE
0.0
10.
Water from handwashing at front handwash sink is splashing onto bags of buns on storage shelving by it. Must install a splashguard to prevent the splash or keep 18 of clear space between the two items. Have this completed by 8-27-09.
1.5
20.
NOT APPLICABLE
0.0
49.
Documentation of Approved Training - 2 Point Credit Awarded
GENERAL COMMENT Walk-in and reach-in hamburger cooler both holding food borderline at 46 f. Have units checked for proper operation.
0.0
31.
NOT OBSERVED
0.0
36.
REPEAT VIOLATION
1.0
40.
Clean interiors of cooler/freezers of food debris.
0.5
43.
Keep towels at all hand-wash stations.
1.0
7.
NOT OBSERVED
0.0
9.
NOT APPLICABLE
0.0
11.
CORRECTED DURING INSPECTION Sanitizer in spray bottles was weak or vacant of quat sanitizer. Make sure all sanitizer solutions are between 200-300 ppm.
1.5
14.
NOT OBSERVED
0.0
20.
NOT APPLICABLE
0.0
23.
NOT OBSERVED
0.0
27.
NOT APPLICABLE
0.0
49.
Documentation of Approved Training - 2 Point Credit Awarded
Do not mix batches of nuggets. Hot hold must be 135 f or above. About half were out of temp. They were discarded.
2.0
17.
CORRECTED DURING INSPECTION
2.0
18.
CORRECTED DURING INSPECTION; REPEAT VIOLATION Prep cooler is not working properly and temps of cheese were 52-62 f. Cheese was put in ice bath. Use ice until cooler is repaired. Call when fixed! 989-5194. Out of temp cheeses were discarded.
0.0
24.
NOT OBSERVED
0.0
36.
Replace broken gaskets on coolers. Repair cooler so it maintains foods at proper temp.
0.5
40.
Clean gaskets on coolers, hood, friers, grills and ovens.
0.5
43.
Keep soap & paper towels at all lavatories.
1.0
44.
Clean up grease spills outside so it does not run off.
0.5
45.
Clean floors under and behind racks & equipment.
0.5
2.
CORRECTED DURING INSPECTION Do not sit or store employee drinks on or above food or food prep areas. Store employee drinks in areas that will not contaminate food or prep areas with lid & straw.
1.5
3.
GENERAL COMMENT Wash hands properly at sink, in order to do this they must be properly supplied.
0.0
7.
NOT OBSERVED
0.0
9.
NOT APPLICABLE
0.0
14.
NOT OBSERVED
0.0
20.
NOT APPLICABLE
0.0
23.
NOT OBSERVED
0.0
26.
GENERAL COMMENT Once opened, keep dry foods in covered container.
0.0
49.
Documentation of Approved Training - 2 Point Credit Awarded
GENERAL CLEANING IS NEEDED IN BOTTOM OF COOLERS, SEVERAL GASKETS NEED REPLACING AND CONDIMENT TRAYS NEED CLEANING OUT ON A REGULAR BASIS. RACKS HOLDING CLEAN DISHES NEED CLEANING.
1.0
2.
REPEAT REACH-IN COOLER ON PREP LINE WAS HOLDING FOODS CHEESE, HAM, TURKEY AND BACON AT 49-50 F. FOODS ON TOP WERE USING TIME IN LEU OF TEMPERATURE. ALL COLD HOLD FOODS MUST BE HELD AT 45 F OR BELOW. CAN NOT USE REACH-IN COOLER FOR CHEESE, DELI MEATS OR BACON UNTIL ENV. HEALTH SAYS IT IS ABLE TO HOLD PROPER TEMPERATURE. TIME IN LEU OF TEMPERATURE MUST BE USE FOR ALL POTENTIALLY HAZARDOUS FOODS ON CONT.
5.0
25.
DRIVE THRU WINDOW MUST BE SELF-CLOSING OR A FLY FAN IS NEEDED.
1.0
3.
SMALL REACH IN FREEZER AT FRYERS WAS DEPOSITING WATER/ICE ONTO BAGS OFFOOD AND SOME BAGS WERE SITTING ON/IN THE ICE. CLEAN UP ALL ICE BUILD UP IN REACH-IN FREEZER, REPAIR UNIT AND DO NOT STORE ANY FOOD BELOW ICE DEPOSITING FROM HOSE NOR ON THE ICE ON THE BOTTOM OF FREEZER. EVEN IN FREEZER ALL RAW MEAT MUST BE STORED BELOW COOKED, PRE COOKED FOODS.
2.5
9.
AN EMPLOYEE HANDLED RAW MEAT, TOOK GLOVES OFF, THEN HANDLE UTENSIL TO PICK-UP COOKED BUGERS WITH OUT WASHING THEIR HANDS. HANDS MUST BE WASHED AFTER HANDLING RAW MEAT WEATHER OR NOT THEY HAVE GLOVES.
UPON ARRIVIAL SANITIZER AVAILABLE WAS WEAK OR VACANT. WHEN USING QUAT AMMONIA MUST BE 200-400 PPM. ICE MACHINE CEILING AND SOME DRINK NOZZLES NEED BETTER CLEANING.
2.5
15.
LET ALL DISHES AIR DRY COMPLETELY BEFORE STACKING OR CROSS STACK.
1.5
17.
GENERAL CLEANING OF INTERIOR BOTTOMS OF COOLERS/FREEZERS GASKETS AND CONDIMENT TRAYS.
1.0
2.
ALL CHESSES AND DELI MEATS ON PREP LINE WERE HOLDING 50-53 F, ALSO IN BOTTOM OF OF PREP REACH-IN COOLER. ALL COLD HOLD FOODS MUST BE HELD AT45 F OR BELOW. WHEN USING PREP LINE (TOP AREA) TIME IN LEU OF TEMPERATURE CAN BE USED. DOCUMENT FOOD ITEM, TIME IT LEAVES COOLER, HOLD OUT FOR TWO HOURS THEN THROW ANY FOOD LEFT AWAY.
CLEAN INTERIOR OF REACH-IN FREEZER CLEAN FAN COVERS IN WALK-IN COOLER MINOR CLEANING ON HOOD VENTS.
1.0
2.
SANDWICH PREP COOLER NOT HOLDING PROPER TEMPERATURES; SLAW AND SOME MEATS WERE 46-54 F. ALL COLD FOODS MUST BE HELD AT 45 F OR BELOW INTERNAL TEMPERATURE COOLERS MUST MAINTAIN PROPER TEMP.
REPLACE GASKET ON RAW MEAT REACH IN COOLER; CLEAN INTERIOR OF REACH INFREEZER, CLEAN FAN COVERS IN THE WALK-IN COOLER; REPAIR COOLERS THAT ARE NOT COOLING PROPERLY; CLEAN ICE MACHINE SHIELD.
2.0
2.
SLAW, HAM, TURKEY AND CHEESE WERE ALL 50-53 F. ALL COLD FOODS MUST MAINTAIN TEMPS OF 45 F OR BELOW; COOLERS MUST MAINTAIN PROPER FOOD TEMPS.
5.0
23.
CLEAN/DEGREASE AROUND DUMPSTER AREA. UNDER MATS
1.0
29.
REPLACE BURNED OUT LIGHTS; REPLACE SHIELD IN THE FREEZER.
CLEAN HOOD VENTS AND INTERIORS OF ALL COOLERS/FREEZERS REPAIR COOLER THAT IS NOT COOLING PROPERLY; CONDENSER FROZEN.
1.0
2.
CHICKEN FINGERS WERE 125-128 F SLAW, HAM, TURKEY AND CHEESE WERE 49-50F COOLER MUST MAINTAIN PROPER FOOD TEMPS; HOT FOODS SHOULD BE HELD AT 140 F OR ABOVE COLD FOODS SHOULD BE 45 F OR BELOW.
2.5
23.
CLEAN GREASE FROM DUMPSTER AREA COVER ALL GREASE BUCKETS.
