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01/27/2020
Inspection, Routine
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| 16 - Foodborne Illness Risk Factors |
| Food contact surfaces; cleaned & sanitized |
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Inspector Comments: 4-601.11(A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils (Pf)
The ice deflector shield in the ice machine was soiled. Corrective action: Discussed cleaning frequency with the operator.
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| 37 - Good Retail Practices |
| Food properly labeled; original container |
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Inspector Comments: 3-302.12 Food Storage Containers Identified with Common Name of Food (C)
Containers of taco sauce, ranch and mayonnaise were not labeled as to their contents on the cook line and in the walk in refrigerator.
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| 47 - Good Retail Practices |
| Food & non-food contact surfaces cleanable, properly designed, constructed, & used |
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Inspector Comments: 4-101.19 Nonfood-Contact Surfaces (C)
The condenser fan cover in the grill refrigerator reach in was rusted.
The racks in the grill refrigerator reach in were rusted.
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10/02/2019
Inspection, Routine
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| 08 - Foodborne Illness Risk Factors |
| Hands clean & properly washed |
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Inspector Comments: 2-301.12 Cleaning Procedure (P)
An employee was observed not washing their hands before donning gloves.
Corrective action: Discussed hand washing policy with the person in charge.
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| 10 - Foodborne Illness Risk Factors |
| Adequate handwashing sinks properly supplied and accessible |
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Inspector Comments: 6-301.14 Handwashing Signage (C)
Signs reminding employees to wash their hands were not present at the hand sink next to the three compartment sink or the hand sink next to the soda machine.
Corrective action: Inspector provided signs.
5-202.12 Handwashing Sinks, Installation (Pf)
Hot water of at least 100°F was not readily available at the hand sink in the women's (70°F) and men's (70°F) restrooms.
Corrective action: Follow-up needed.
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| 16 - Foodborne Illness Risk Factors |
| Food contact surfaces; cleaned & sanitized |
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Inspector Comments: 4-601.11(A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils (Pf)
The water filters above the soda boxes was soiled.
Corrective action: Recommended cleaning frequency times with the manager.
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| 22 - Foodborne Illness Risk Factors |
| Proper cold holding temperatures |
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Inspector Comments: 3-501.16(A)(2) Time/Temperature Control for Safety Food, Hot and Cold Holding (P)
Sliced tomatoes (59°F) and lettuce (58°F) were stored above 41°F in the cold top preparation area across from the cook line.
Deli ham (58°F) was stored above 41°F in the single door reach in refrigerator next to the grill top.
Corrective action: Discussed proper cold holding temperatures or the use of time as a public health control plan.
Creamy ranch sauce (71°F) was stored above 41°F in the sauce rack above the cold top preparation area.
Corrective action: Person in charge discarded the sauce.
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| 24 - Foodborne Illness Risk Factors |
| Time as a Public Health Control; procedures & records |
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Inspector Comments: 3-501.19 Time as a Public Health Control (P)
The facility did not have written approval for the use of their time as a public health control plan.
Corrective action: Follow-up needed.
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| 28 - Foodborne Illness Risk Factors |
| Toxic substances properly identified, stored & used |
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Inspector Comments: 7-201.11 Separation-Storage (P)
A bottle of grill cleaner was stored next to sauce bottles on the lower shelf next to the flat top grill.
Corrective action: Person in charge moved the grill cleaner to an approved location.
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| 37 - Good Retail Practices |
| Food properly labeled; original container |
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Inspector Comments: 3-302.12 Food Storage Containers Identified with Common Name of Food (C)
Numerous squeeze bottles were not labeled as to their contents along the cook line.
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| 39 - Good Retail Practices |
| Contamination prevented during food preparation, storage & display |
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Inspector Comments: 3-305.11 Food Storage-Preventing Contamination from the Premises (C)
Ice was stored unprotected from contamination below the ice machine in the drive through window area.
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| 47 - Good Retail Practices |
| Food & non-food contact surfaces cleanable, properly designed, constructed, & used |
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Inspector Comments: 4-101.11 Characteristics-Materials for Construction and Repair (C)
Containers stored above the preparation sink were cracked.
4-101.19 Nonfood-Contact Surfaces (C)
Soiled cardboard was being used to line a shelf in the walk in refrigerator.
The racks were rusty in the walk in refrigerator.
The lower shelf of the chemical rack was rusty to the left of the walk in refrigerator.
The shelf was rusty below the drainboard of the three compartment sink.
4-402.11 Fixed Equipment, Spacing or Sealing-Installation (C)
The seal on the toilets in the women's and men's restrooms were missing in parts.
4-501.11 Good Repair and Proper Adjustment-Equipment (C)
The interior was torn in the reach freezer to the left of the flat top on the cook line.
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| 49 - Good Retail Practices |
| Non-food contact surfaces clean |
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Inspector Comments: 4-601.11(B) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils (C)
The condenser fan covers in the walk in refrigerator were soiled.
The utensil holder was heavily soiled on the cook line in between the flat top and the preparation table.
The racks were soiled below the food preparation table.
The dispenser on the drink machine was soiled.
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| 51 - Good Retail Practices |
| Plumbing installed; proper backflow devices |
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Inspector Comments: 5-205.15 System Maintained in Good Repair (C)
The pipe below the three compartment sink was leaking into a bucket.
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| 55 - Good Retail Practices |
| Physical facilities installed, maintained, & clean |
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Inspector Comments: 6-501.12 Cleaning, Frequency and Restrictions (C)
The floor in the walk in freezer was soiled with food debris.
The wall in the walk in refrigerator was soiled with mold.
The drain below the three compartment sink was soiled.
The wall was soiled below and above the three compartment sink.
The wall was soiled below the electrical panels.
The shelf below the tea dispenser was soiled.
6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods (C)
Holes were present in the wall below the drive through window.
The base coving was missing below the hand sink to the left of the three compartment sink.
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11/02/2018
Inspection, Routine
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| 02e - Critical |
| Personnel: Smoking, eating, drinking |
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Inspector Comments: An unapproved employee beverage was stored in the reach in cold top refrigerator on the cook line adjacent from the drive through window. Corrective action: Discussed approved employee beverage containers and storage with the manager.
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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: Liquid pasteurized eggs (48°F) that were labeled "keep refrigerated" were stored above 41°F in the reach in refrigerator to the left of the grill. Deli ham (48°F) was stored above 41°F in the reach in refrigerator to the left of the grill. Corrective action: Discussed proper cold holding temperatures with the manager.
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| 06c - Critical, Food Borne Illness Risk |
| Hand Washing: Soap and drying devices |
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Inspector Comments: Paper towels were not available at the hand sink to the left of the three compartment sink. Paper towels were not available in the women's restroom. Corrective action: Manager replaced the paper towels immediately.
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| 09a - Non-Critical |
| Food Labeling, Food Protection: Original container, properly labeled |
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Inspector Comments: A squeeze bottle and spice container were not labeled as to their contents to the left of the flat top.
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| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
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Inspector Comments: Stickers, that were not smooth and easily cleanable, were used as tape to hold equipment at the hot holding station on the cook line. The cold water handle was broken at the three compartment sink. Cardboard that was not smooth and easily cleanable was used to line the chemical rack underneath the three compartment sink.
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| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
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Inspector Comments: The interior of the bread toaster was soiled on the cook line. The interior of the ice machine was soiled. The soda and ice dispenser was soiled on the soda machine in the customer self service area.
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| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
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Inspector Comments: The top microwave handle was soiled on the cook line. The shelves below the preparation sink were soiled. The shelves to the left of the walk in refrigerator were soiled. The shelves in the walk-in refrigerator were soiled. The shelves to the right of soda machine in the cabinets were soiled. The interior of the single door reach in refrigerator was soiled to the left of the fryers. The door gaskets were soiled on the two door reach in to the left of the fryers. The interior of the two door reach in was soiled to the left of the fryers. The chemical rack was soiled below the three compartment sink.
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| 14b - Non-Critical |
| Physical Facilities: Garbage and refuse |
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Inspector Comments: The dumpster lids were open at time of inspection.
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| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
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Inspector Comments: The walls in the walk in refrigerator were soiled. The wall underneath the hand sink was soiled to the left of the three compartment sink. The floor drain was soiled underneath the three compartment sink. The base coving was missing underneath the hand sink to the left of the three compartment sink. The base coving was missing across from the walk in refrigerator. The base coving was rusty in the walk in refrigerator.
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11/01/2017
Inspection, Routine
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| 02c - Critical, Food Borne Illness Risk |
| Personnel: Hands washed as needed |
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Inspector Comments: Employees in the front service area and on the cook line were observed picking up trash off the ground, coughing on their hand, and donning gloves and failed to wash their hands.
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| 09a - Non-Critical |
| Food Labeling, Food Protection: Original container, properly labeled |
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Inspector Comments: Multiple bottles of sauces were not labeled as to their contents on the cook line and in the walk in cooler.
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| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
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Inspector Comments: The interior of the microwaves on the cook line were soiled.
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| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
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Inspector Comments: Spatulas were stored between the flat top grill equipment.
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| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
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Inspector Comments: The basin of the front service area hand sink was soiled.
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| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
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Inspector Comments: The floor to wall coving tile was missing under the warewash hand sink.
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| 14d - Non-Critical |
| Physical Facilities: Lighting |
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Inspector Comments: Two lights above the flat top grill were not functioning.
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