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07/06/2022
Inspection, Routine
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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)
Cut tomatoes in the sandwich making line (69°F) were more than 41°F.
Corrective action: The tomatoes were discarded (see voluntary condemnation).
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| 38 - Good Retail Practices |
| Insects, rodents, & animals not present |
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Inspector Comments:
6-202.15 Outer Openings, Protected (C)
The back door to the establishment was open during the inspection.
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| 51 - Good Retail Practices |
| Plumbing installed; proper backflow devices |
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Inspector Comments:
5-202.14 Backflow Prevention Device, Design Standard (P)
A shut off valve was located downstream of the atmospheric vacuum breaker in the mop sink.
Corrective action: The person in charge was educated on proper backflow design standards.
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09/08/2021
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 at the front kitchen hand washing sink and an employee at the hand washing sink in the ware washing area were observed washing their hands for less than 20 seconds.
Corrective action: proper hand washing procedures were discussed with the person in charge.
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| 16 - Foodborne Illness Risk Factors |
| Food contact surfaces; cleaned & sanitized |
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Inspector Comments:
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness (P)
The concentration of sanitizer in the 3-compartment sink was less than 150 ppm quaternary ammonium, as specified on the sanitizer bottle instructions.
Corrective action: the person in charge re-filled the 3-compartment sink with the correct concentration of sanitizer as well as agreed to get the sink's chemical tower serviced.
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| 44 - Good Retail Practices |
| Utensils, equipment & linens: properly stored, dried, & handled |
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Inspector Comments:
4-901.11 Equipment and Utensils, Air-Drying Required (C)
Clean metal pans at the ware washing station were stacked together while still wet, preventing them from properly air drying.
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| 51 - Good Retail Practices |
| Plumbing installed; proper backflow devices |
|
Inspector Comments:
5-205.15 System Maintained in Good Repair (C)
A leak was observed coming from the faucet of the service sink.
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01/06/2020
Inspection, Routine
|
| 37 - Good Retail Practices |
| Food properly labeled; original container |
|
Inspector Comments:
3-302.12 Food Storage Containers Identified with Common Name of Food (C)
Clear squeeze bottles of butter located next to the grill line were not labeled as to their contents.
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| 40 - Good Retail Practices |
| Personal cleanliness |
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Inspector Comments:
2-303.11 Prohibition-Jewelry (C)
Two employees were observed wearing wrist bracelets while preparing food.
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| 43 - Good Retail Practices |
| In-use utensils: properly stored |
|
Inspector Comments:
3-304.12 In-Use Utensils, Between-Use Storage (C)
The scoop in the ice machine was stored with the handle touching the ice.
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| 47 - Good Retail Practices |
| Food & non-food contact surfaces cleanable, properly designed, constructed, & used |
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Inspector Comments:
4-501.11 Good Repair and Proper Adjustment-Equipment (C)
Caulking was peeling off in the vent area of the grill.
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| 51 - Good Retail Practices |
| Plumbing installed; proper backflow devices |
|
Inspector Comments:
5-203.14 Backflow Prevention Device, When Required (P)
The red hose at the mop sink was not provided a proper back flow prevention device.
Corrective Action: Inspector discussed how to properly prevent back flow by using a hose bib atmospheric vacuum breaker.
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| 56 - Good Retail Practices |
| Adequate ventilation & lighting; designated areas used |
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Inspector Comments:
6-303.11 Intensity-Lighting (C)
There were two lights at the grill that were not working correctly.
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01/04/2019
Inspection, Routine
|
| 10 - Foodborne Illness Risk Factors |
| Adequate handwashing sinks properly supplied and accessible |
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Inspector Comments: 6-301.14 Handwashing Signage (C): The hand sinks in the kitchen and in the restrooms did not have signs telling employees to wash their hands.
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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 yellow and white cheeses were 45-49°F in the cold well. Corrected by placing less product in container and discarding product above temperature.
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| 23 - Foodborne Illness Risk Factors |
| Proper date marking and disposition |
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Inspector Comments: 3-501.17 Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking (Pf): Multiple portioned foods in the walk-in refrigerator held for more than 24 hours were not date-marked, including chicken teriyaki, ham, potato peppers, and turkey. Corrected by placing discard dates on these items.
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| 45 - Good Retail Practices |
| Single-use / single-service articles: properly stored & used |
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Inspector Comments: 4-903.11(A) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing (C): The single-service lid tray at the customer soda machine was soiled with soda syrup.
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| 53 - Good Retail Practices |
| Toilet facilities: properly constructed, supplied, & cleaned |
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Inspector Comments: 6-302.11 Toilet Tissue, Availability (Pf): Toilet paper was not available at the second women's restroom toilet stall.
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01/17/2018
Inspection, Routine
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| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
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Inspector Comments: A dented can of diced green chilies in the can storage area was stored with other wholesome cans. Dented cans must be stored in a designated morgue area separated from wholesome foods. The can was moved to the office by the manager.
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| 02c - Critical, Food Borne Illness Risk |
| Personnel: Hands washed as needed |
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Inspector Comments: An employee on the grill line was observed putting on a pair of gloves without first washing their hands. Employees must wash hands prior to putting on gloves and between changing gloves. Discussed importance of proper handwashing/glove usage with manager to review with staff.
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| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
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Inspector Comments: The cover to the tankless water heater was not secure. Several door gaskets on the reach-in coolers and reach-in freezers throughout the facility were torn. The caulking on the ventilation hood was torn.
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| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
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Inspector Comments: Several interiors of the reach-in coolers and reach-in freezers throughout the facility were soiled with food debris. The interior of the microwave was soiled with food debris.
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| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
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Inspector Comments: The faucet on the mopsink was leaking.
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05/19/2017
Inspection, Routine
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| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
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Inspector Comments: A dented can of black beans in the can storage area was stored with other wholesome cans.
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| 02e - Critical |
| Personnel: Smoking, eating, drinking |
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Inspector Comments: Several unapproved employee beverages were stored in preparation areas throughout the kitchen. Employee food was stored near the sandwich preparation line.
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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: Single service containers of half and half near the front counter and drive-thru window were 54-58°F. Sliced tomatoes were 50°F on the sandwich preparation line without properly use of time as a public health control.
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| 05c - Critical |
| Water, Sewage, Plumbing Systems: Backflow, back siphonage |
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Inspector Comments: A spray nozzle under pressure was located downstream of the atmospheric vacuum breaker on the mopsink faucet.
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| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
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Inspector Comments: The produce storage shelves in the walk-in cooler were rusted.
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| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
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Inspector Comments: The interiors of the microwaves were soiled with food debris.
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| 14d - Non-Critical |
| Physical Facilities: Lighting |
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Inspector Comments: A light in the walk-in cooler was not functioning.
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| 14f - Non-Critical |
| Physical Facilities: Locker rooms |
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Inspector Comments: A personal cell phone was stored on the sandwich preparation line.
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| 14g - Non-Critical |
| Physical Facilities: Premises maintained |
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Inspector Comments: A gap greater than 1/4" was observed between the floor and the back door.
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