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07/26/2022
Inspection, Routine
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| 02 - Foodborne Illness Risk Factors |
| Certified Food Protection Manager |
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Inspector Comments:
2-102.12(A) Certified Food Protection Manager (C)
-The facility did not have a certified food protection manager.
Corrective action: Provided the certified food protection manager handout to the person in charge.
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| 16 - Foodborne Illness Risk Factors |
| Food contact surfaces; cleaned & sanitized |
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Inspector Comments:
4-601.11(A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils (Pf)
-The food contact surface of the ice deflector shield in the ice machine near the mop sink was soiled.
Corrective action: Discussed proper cleaning frequencies of food contact surfaces with the person in charge.
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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)
-The following items measured greater than 41°F in the one door cold top reach-in refrigerator to the left of the vent hood above the fryers: shredded american cheese (45°F), sliced american cheese (41°F), and sliced mozzarella cheese (54°F).
Corrective action: The above food product was put on ice, and the lids were put on. Discussed proper cold holding temperatures and techniques with the person in charge.
-The following items measured greater than 41°F in the two door cold top reach-in refrigerator to the left of the vent hood above the grill: sliced tomatoes (52°F-54°F), and sliced american cheese (51°F).
Corrective action: The above food product was put on ice, and the lids were put on.
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| 36 - Good Retail Practices |
| Thermometer provided & accurate |
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Inspector Comments:
4-204.112 Temperature Measuring Devices-Functionality (C)
-An ambient air thermometer was not present in the two door cold top reach-in refrigerator to the left of the vent hood above the grill.
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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)
-The door gasket was torn on the two door cold top reach-in refrigerator to the left of the vent hood above the grill.
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| 49 - Good Retail Practices |
| Non-food contact surfaces clean |
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Inspector Comments:
4-601.11(C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils (C)
-The fan guards in the walk-in refrigerator were soiled.
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04/05/2019
Inspection, Routine
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| 09 - Foodborne Illness Risk Factors |
| No bare hand contact with RTE food or a pre-approved alternative procedure properly allowed |
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Inspector Comments: 3-301.11 Preventing Contamination from Hands (P)
An employee was observed handling ready to eat hot dogs with bare hands.
Corrective Action: Inspector educated employees on proper methods of handling ready to eat foods.
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| 10 - Foodborne Illness Risk Factors |
| Adequate handwashing sinks properly supplied and accessible |
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Inspector Comments: 5-205.11 Using a Handwashing Sink-Operation and Maintenance (Pf)
The hand washing sink by the drive thru window was used to dump soda.
Corrective Action: Inspector educated management on proper usage of hand washing sinks.
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| 21 - Foodborne Illness Risk Factors |
| Proper hot holding temperatures |
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Inspector Comments: 3-501.16(A)(1) Time/Temperature Control for Safety Food, Hot and Cold Holding (P)
The chili in the hot holding unit measured between 51-89°F.
Corrective Action: The manager reheated chili in the oven to 165°F before placing in the hot holding unit to be held at 135°F.
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| 22 - Foodborne Illness Risk Factors |
| Proper cold holding temperatures |
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Inspector Comments: 3-501.16(A)(1) Time/Temperature Control for Safety Food, Hot and Cold Holding (P)
Swiss cheese was 61°F in the cold top refrigerator.
Corrective Action: The manager placed the cheese in the walk in refrigerator to cool the cheese slices down to 41°F.
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| 41 - Good Retail Practices |
| Wiping Cloths; properly used & stored |
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Inspector Comments: 3-304.14 Wiping Cloths, Use Limitation (C)
A sanitizer bucket was stored on the floor.
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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)
Several containers where stacked wet.
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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)
Single use containers were stored with their food contact surfaces exposed.
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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)
The cold top door gasket was torn.
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| 49 - Good Retail Practices |
| Non-food contact surfaces clean |
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Inspector Comments: 4-601.11(C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils (C)
The door gasket in the reach in refrigerator below the fryer was soiled.
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| 54 - Good Retail Practices |
| Garbage & refuse properly disposed; facilities maintained |
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Inspector Comments: 5-501.114 Using Drain Plugs (C)
The dumpster was missing a drain plug.
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| 56 - Good Retail Practices |
| Adequate ventilation & lighting; designated areas used |
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Inspector Comments: 6-501.14 Cleaning Ventilation Systems, Nuisance and Discharge Prohibition (C)
The walk in refrigerator fan was dusty.
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03/27/2018
Inspection, Routine
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| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
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Inspector Comments: A pitcher was observed in the basin of the hand sink next to the food preparation sink. The pitcher was removed from the hand sink. Corrected on-site. Employees were observed washing their hands at the food preparation sink. Discussed hand washing at the hand sink. Corrected on-site.
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| 02g - Critical, Food Borne Illness Risk |
| Personnel: Preventing food contamination from bare hands |
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Inspector Comments: An employee was observed handling ready to eat cheese with their bare hands at the cold top refrigerator by the cook line grill. Employee was notified of the issue, proceeded to wash their hands and put on gloves. Corrected on-site.
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| 03a - Critical, Food Borne Illness Risk |
| Food Temperature Control: Rapidly cool foods to 41°f or less |
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Inspector Comments: Two hamburger patties were 44°F after cooling for an unknown amount of time in the cook line cold top refrigerator. Burger patties were discarded. Corrected on-site.
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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 provided to the hand sink by the front cash register. Paper towels were placed at the hand sink. Corrected on-site.
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| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
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Inspector Comments: A package of cooked sausages was observed thawing at room temperature on the shelf beneath the hot dog rolling unit.
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04/10/2017
Inspection, Routine
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| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
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Inspector Comments: A cup was inappropriately stored in the basin of the drive-thru handsink. Corrected on-site.
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| 02g - Critical, Food Borne Illness Risk |
| Personnel: Preventing food contamination from bare hands |
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Inspector Comments: An employee on the cook line was observed handling a ready-to-eat tortilla with their bare hands. Corrected on-site.
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| 08c - Critical |
| Poisonous Or Toxic Items: Properly used |
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Inspector Comments: A container of chlorine sanitizer stored adjacent to the fryer had a residual that exceeded 200 ppm on the test strip. Corrected on-site.
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| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
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Inspector Comments: Paint was chipped on the small shelf at the drive-thru handsink. The caulking above the fryers was torn.
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| 11a - Non-Critical |
| Testing Devices: Refrigeration units provided with accurate, conspicuous thermometer |
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Inspector Comments: A refrigerator thermometer was not provided for the cook line, cold-top, refrigerator.
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| 11c - Non-Critical |
| Testing Devices: Chemical test kits provided and accessible |
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Inspector Comments: Quaternary ammonia sanitizer test strips were not available in the establishment.
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| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
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Inspector Comments: An excessive amount of ice was observed in the cook line, hamburger freezer.
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| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
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Inspector Comments: The caulking at the cook line handsink was torn.
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04/13/2016
Inspection, Critical Item
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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: A hot dog on the cook line warming rack was 109° F. Corrected on-site.
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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: Tartar sauce (62° F) and ranch dressing (63° F), both labeled for refrigeration, were stored in metal containers on top of ice underneath the ice cream machine (not sufficient amount of ice contact). Raw, pooled eggs were 72° F in a metal container at the grill. Sliced, American cheese was 45° F in a metal container stored next to the grill. Corrected on-site.
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| 06c - Critical, Food Borne Illness Risk |
| Hand Washing: Soap and drying devices |
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Inspector Comments: Soap was not readily available in the womens' restroom. Corrected on-site.
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01/13/2016
Inspection, Routine
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| 02c - Critical, Food Borne Illness Risk |
| Personnel: Hands washed as needed |
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Inspector Comments: Multiple employees on the cook line failed to wash their hands before donning new pairs of gloves. Two employees on the cook line failed to wash their hands for a full twenty seconds.
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| 02g - Critical, Food Borne Illness Risk |
| Personnel: Preventing food contamination from bare hands |
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Inspector Comments: An employee on the cook line was observed touching ready-to-eat buns with their bare hands.
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| 06c - Critical, Food Borne Illness Risk |
| Hand Washing: Soap and drying devices |
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Inspector Comments: Soap was not readily available in the womens' restroom. Corrected on-site.
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| 08b - Critical |
| Poisonous Or Toxic Items: Properly labeled |
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Inspector Comments: A container of bleach stored underneath the three-compartment sink was unlabeled as to its contents.
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| 08c - Critical |
| Poisonous Or Toxic Items: Properly used |
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Inspector Comments: An employee stated that a container of unapproved, floral-scented bleach was used for warewashing purposes. Corrected on-site.
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| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
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Inspector Comments: Numerous unapproved, domestic-use food containers were used throughout the establishment for food storage.
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| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
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Inspector Comments: The caulking at the preparation sink was torn.
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| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
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Inspector Comments: Dust was observed inside the cook line, hot dog, reach-in refrigerator.
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| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
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Inspector Comments: The spray arm of the dish machine was soiled with grime. Hard water stains were observed on the faucet of the three-compartment sink.
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| 12d - Non-Critical |
| Cleaning Of Equipment & Utensils: Wiping cloths |
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Inspector Comments: Several wiping cloths were stored out of contact with sanitizer at the warewashing area.
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| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
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Inspector Comments: A scoop was stored in contact with ice at the drive-thru ice bin.
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| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
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Inspector Comments: The cook line handsink was leaking. The faucet handles of the mop sink were in disrepair.
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| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
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Inspector Comments: The floor of the outdoor storage area was soiled. The air outtake vent above the warewashing area was not firmly attached. Several ceiling tiles above the warewashing area were stained. The walls around the mop sink were stained with grime. The floor drain underneath the drive-thru soda fountain was soiled with grime.
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| 14d - Non-Critical |
| Physical Facilities: Lighting |
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Inspector Comments: A light was not operational above the preparation sink.
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07/08/2015
Inspection, Routine
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| 02e - Critical |
| Personnel: Smoking, eating, drinking |
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Inspector Comments: An unapproved, open-top, employee beverage was observed next to the coffee maker in the grilling area. Corrected on-site.
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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: Hash browns in the warming tray were 107-127°F after being stored there for less than four hours. Corrected on-site.
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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: Sliced cheese was 58°F in a container in front of the cook line grill. Sliced ham (47°F), cut tomatoes (51°F) and cooked chorizo (69°F) were stored in the cold-top refrigerator on the cook line for less than four hours. Cooked chorizo was 56°F on the preparation table across from the three-compartment sink. Corrected on-site.
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| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
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Inspector Comments: The shelves of the walk-in refrigerator were soiled with food debris. An excessive amount of ice build-up was observed on a pipe in the walk-in freezer.
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| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
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Inspector Comments: The floor of the outside storage building was soiled with dust. The floor drain beneath the ice cream station was excessively soiled.
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| 14d - Non-Critical |
| Physical Facilities: Lighting |
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Inspector Comments: A light shield was moved above the hot holding line.
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