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09/23/2021
Inspection, Routine
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| 05 - Foodborne Illness Risk Factors |
| Procedures for responding to vomiting and diarrheal events |
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Inspector Comments: A written vomit/fecal clean up plan was not on site. (Priority foundation)
Corrective action: handout provided.
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| 10 - Foodborne Illness Risk Factors |
| Adequate handwashing sinks properly supplied and accessible |
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Inspector Comments: Hot water was not available at the facility's hand sinks. (Priority foundation)
Corrective action: water heater turned up.
Hand washing signage was not present at the facility's hand sinks. (Core)
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| 16 - Foodborne Illness Risk Factors |
| Food contact surfaces; cleaned & sanitized |
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Inspector Comments: Hot water was not available at the three compartment sink. (Priority)
Corrective action: water heater turned up.
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| 22 - Foodborne Illness Risk Factors |
| Proper cold holding temperatures |
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Inspector Comments: Several sandwiches in the front open air refrigerator measured 48° F. (Priority)
Corrective action: items discarded.
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| 28 - Foodborne Illness Risk Factors |
| Toxic substances properly identified, stored & used |
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Inspector Comments: Several chemicals were on top of and above the clean side of the three compartment sink. (Priority)
A hand soap dispenser was located directly above the sanitizing compartment of the three compartment sink. (Priority)
Corrective action: all items were moved to approved locations.
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| 36 - Good Retail Practices |
| Thermometer provided & accurate |
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Inspector Comments: A food probe thermometer was not available on site. (Priority foundation)
Corrective action: education provided.
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| 41 - Good Retail Practices |
| Wiping Cloths; properly used & stored |
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Inspector Comments: Several wet wiping cloths were stored in the rinse compartment of the three compartment sink. (Core)
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| 48 - Good Retail Practices |
| Warewashing facilities: installed, maintained, & used; test strips |
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Inspector Comments: Sanitizer test strips were not available at the facility. (Priority foundation)
Corrective action: education provided.
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| 51 - Good Retail Practices |
| Plumbing installed; proper backflow devices |
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Inspector Comments: The mop sink faucet was leaking. (Core)
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09/13/2017
Inspection, Routine
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| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
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Inspector Comments: The following items were measured above 41°F in the refrigerated display case across from the office: sharp cheddar cheese (60°F), mozzarella cheese (53°F), guacamole (58°F), steak and cheese chimichangas (55°F), beef, bean, and green chile burritos (49°F), smoked ham and cheese sandwiches (52°F), ham and cheese lunchables (60°F), turkey and cheddar lunchables (60°F), and meat pizza lunchables (60°F).
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| 06b - Critical, Food Borne Illness Risk |
| Hand Washing: Accessible |
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Inspector Comments: Two plastic containers were stored inside the hand sink basin located next to the triple sink.
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| 08a - Critical |
| Poisonous Or Toxic Items: Properly stored |
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Inspector Comments: A container of Ortho vegetation killer was stored above coffee filters and toffee cappuccino in the back hallway dry storage area. A spray bottle of grill cleaner and a spray canister of wasp and hornet killer were stored on top of the ice machine located next to the office.
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| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
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Inspector Comments: A case of Diet Mountain Dew was stored on the ground in the back hallway dry storage area. A case of single use paper cups and plastic take out lids were stored on the ground in the back hallway dry storage area.
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| 13b - Non-Critical |
| Utensils, Single-Service Articles: Single service articles stored, used |
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Inspector Comments: Single use paper coffee cups were stored on a shelf next to various chemicals in the back hallway dry storage area.
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| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
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Inspector Comments: The faucet located at the mop sink was leaking. The faucet located at the triple sink was leaking.
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| 14b - Non-Critical |
| Physical Facilities: Garbage and refuse |
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Inspector Comments: The dumpster lid was observed open. Trash was observed surrounding the dumpster area.
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| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
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Inspector Comments: The ceiling located in the walk in refrigerator near the fan guards at the farthest end of the unit was soiled with dust and debris.
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| 14f - Non-Critical |
| Physical Facilities: Locker rooms |
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Inspector Comments: Various types of employee foods were commingled amongst customer foods in the walk in refrigerator.
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| 14i - Non-Critical |
| Physical Facilities: Restroom facilities |
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Inspector Comments: The caulking sealing the toilet to the floor was missing.
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09/04/2015
Inspection, Routine
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| 01a - Critical, Food Borne Illness Risk |
| Food Source: Approved source |
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Inspector Comments: Items in the cold display unit by the office entrance (ham and cheese sandwiches, carrot cakes with cream cheese frosting and burritos) were 50-56°F
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| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
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Inspector Comments: Ham and bacon burritos from a facility with no USDA inspection were being sold at the facility.
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| 13b - Non-Critical |
| Utensils, Single-Service Articles: Single service articles stored, used |
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Inspector Comments: Coffee filters were stored on a lower shelf in a rack used for the storage of chemical spray bottles at the hall by the walk-in refrigerator entrance.
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| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
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Inspector Comments: The hand sink by the dish washing area was draining slow. The floor drain of the walk-in refrigerator was soiled with food debris and filled with pooled water.
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| 14b - Non-Critical |
| Physical Facilities: Garbage and refuse |
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Inspector Comments: The outside garbage dumpster was observed with the lid open at the time of inspection.
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| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
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Inspector Comments: Plastic bottles, plastic wrap, food debris and towels were observed accumulated under the shelves in the walk-in refrigerator.
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09/09/2014
Inspection, Routine
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| 03c - Critical, Food Borne Illness Risk |
| Food Temperature Control: Hot hold at 135°f or greater |
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Inspector Comments: Hot dogs and taquitos on the warming rollers were 121-126°F. Burritos in a hot holding unit on the counter were 121°F.
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| 11c - Non-Critical |
| Testing Devices: Chemical test kits provided and accessible |
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Inspector Comments: Chlorine test strips were not available for testing sanitizer water.
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| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
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Inspector Comments: The iced coffee dispenser was soiled with dried milk build up. The soda dispenser nozzles were soiled with soda build up.
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| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
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Inspector Comments: The hand sink in the back room was leaking water from the faucet.
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| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
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Inspector Comments: The floor underneath the customer self serve beverage counter was heavily soiled with syrup and dust.
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09/03/2013
Inspection, Routine
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| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
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Inspector Comments: Several potentially hazardous foods were found above 41°F.
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| 05b - Critical |
| Water, Sewage, Plumbing Systems: Hot and cold water under pressure |
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Inspector Comments: The three compartment sink faucet did not provide water to all three basins. Hot water of the required temperature (100°F for hand washing sinks and 110°F for three compartment sinks) was not available.
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| 11c - Non-Critical |
| Testing Devices: Chemical test kits provided and accessible |
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Inspector Comments: Sanitizer test strips were not available.
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| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
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Inspector Comments: The three compartment sink faucet was leaking.
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