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09/15/2022
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:
The restaurant did not have procedures for cleaning up after vomit/diarrheal events.
Corrective action: Discussed proper procedures for this and emailed a written copy.
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| 10 - Foodborne Illness Risk Factors |
| Adequate handwashing sinks properly supplied and accessible |
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Inspector Comments:
Paper towels were not provided at the kitchen hand sink. The drive thru hand sink was used by an employee to fill a water bottle, which was used to fill the cut lettuce basin.
Corrective action: The hand sink was stocked with paper towels. Discussed using the prep sink to fill water bottles.
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| 16 - Foodborne Illness Risk Factors |
| Food contact surfaces; cleaned & sanitized |
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Inspector Comments:
The taco rail was still soiled to sight after an employee cleaned it. The concentration of wiping cloth solution in a sanitizer bucket at the taco make line used to sanitize the taco rail during the inspection was less than 200 ppm quaternary ammonium.
Corrective action: Discussed proper cleaning and sanitizing.
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| 48 - Good Retail Practices |
| Warewashing facilities: installed, maintained, & used; test strips |
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Inspector Comments:
The restaurant did not have quaternary ammonium sanitizer test strips.
Corrective action: The inspector discussed obtaining these.
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| 54 - Good Retail Practices |
| Garbage & refuse properly disposed; facilities maintained |
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Inspector Comments:
One dumpster lid in the back was left opened and grease stains were observed on the ground by the grease collector next to the dumpsters.
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| 56 - Good Retail Practices |
| Adequate ventilation & lighting; designated areas used |
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Inspector Comments:
An open employee beverage can was observed on top of the soda boxes in the back hall.
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10/01/2021
Inspection, Routine
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| 01 - Foodborne Illness Risk Factors |
| Person in charge present, demonstrates knowledge, and performs duties |
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Inspector Comments:
The person in charge could not demonstrate active managerial control in the following areas of food safety: monitoring procedures of hot holding and cold holding temperatures, sanitizer concentration and location of testing strips, specific temperatures in regards to hot holding and cold holding, in-use utensil cleaning and sanitization procedures, and thermometer calibration.
Corrective action: discussed and educated the person in charge in all of the above food safety policies and procedures.
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| 08 - Foodborne Illness Risk Factors |
| Hands clean & properly washed |
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Inspector Comments:
An employee was observed washing their hands for less than 20 seconds at the hand washing sink adjacent to the food preparation sink.
Corrective action: discussed proper hand washing procedures 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:
The hand washing sink located in the mens restroom did not have hot nor cold running water. The hand washing sink located in the mens restroom was not supplied with hand soap.
Corrective action: discussed suppling the mens hand sink with hot water that reached 100° F and stocking the hand sink with hand soap.
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| 21 - Foodborne Illness Risk Factors |
| Proper hot holding temperatures |
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Inspector Comments:
The following time/temperature control for safety foods measured less than 135° F in the hot holding cabinet located above the cold hold table closet to the take out window: fried chicken strips (118° F), fried diced potatoes (111° F), and fried hash browns (105° F).
Corrective action: an employee chose to discard the above food items.
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| 39 - Good Retail Practices |
| Contamination prevented during food preparation, storage & display |
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Inspector Comments:
Multiple cases of various food products were stored on the floor of the walk-in refrigerator.
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| 41 - Good Retail Practices |
| Wiping Cloths; properly used & stored |
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Inspector Comments:
The sanitizer bucket located in the take out area was stored on the ground.
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| 54 - Good Retail Practices |
| Garbage & refuse properly disposed; facilities maintained |
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Inspector Comments:
The facilities exterior dumpster did not have lids at the time of inspection.
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12/04/2019
Inspection, Routine
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| 06 - Foodborne Illness Risk Factors |
| Proper eating, tasting, drinking, or tobacco use |
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Inspector Comments: An employee beverage container was present on the food preparation counter at the fryer station.
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| 21 - Foodborne Illness Risk Factors |
| Proper hot holding temperatures |
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Inspector Comments: Fried potatoes (118°F) were below 135°F at the assembly line. Proper hot holding temperature and methods were discussed with employees.
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| 47 - Good Retail Practices |
| Food & non-food contact surfaces cleanable, properly designed, constructed, & used |
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Inspector Comments: The cutting boards along the assembly line were in disrepair.
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| 49 - Good Retail Practices |
| Non-food contact surfaces clean |
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Inspector Comments: The hot holding unit door gaskets were soiled with food debris. The fryer equipment sides were soiled with grease and food debris. Trash was observed piled high in the cabinet space underneath the self-service drink station. The floor drain underneath the self-service drinks station was soiled with slime mold.
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| 55 - Good Retail Practices |
| Physical facilities installed, maintained, & clean |
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Inspector Comments: The wall above the fryer station was in disrepair. The caulking and wall along the three compartment sink were moldy and soiled. The wall by the roof access ladder was moldy. The floor and walls behind storage racks in the dry storage area were soiled with food debris.
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11/08/2018
Inspection, Routine
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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 available in the mens and womens restrooms. Inspector had an employee add soap to the mens and womens restrooms.
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| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
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Inspector Comments: Multiple taco dishes throughout the kitchen were cracked and in disrepair.
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| 11c - Non-Critical |
| Testing Devices: Chemical test kits provided and accessible |
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Inspector Comments: Chlorine sanitizer test strips capable of reading between 0-200 ppm chlorine residue were not provided upon inspection.
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| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
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Inspector Comments: The door gaskets of the reach in refrigerators throughout the kitchen were soiled with food debris.
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| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
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Inspector Comments: The caulking behind the front kitchen hand sink was torn and in disrepair.
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| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
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Inspector Comments: The floor underneath the soda syrup boxes was soiled with soda syrup and debris. The wall space behind the freeze drink machine was soiled with dust.
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12/01/2017
Inspection, Routine
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| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
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Inspector Comments: The door gasket on the walk in cooler was torn.
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| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
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Inspector Comments: Several floor drains in the facility were soiled with food debris. The floor under the food preparation line was soiled with debris.
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| 14d - Non-Critical |
| Physical Facilities: Lighting |
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Inspector Comments: Several lights in the kitchen were not functioning.
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