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10/07/2022
Inspection, Routine
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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 handsink by the front register was not supplied with hot water.
Corrective action: The inspector let the person in charge know, and they agreed to have it fixed.
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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 (Pf)
The diced potatoes and hash browns in the upper hot holding display were not marked with a discard time that was within four hours of the items being taken out of temperature control.
Corrective action: The inspector educated the person in charge on time as a public health control plan requirements and the person in charge marked the items with a proper discard time.
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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)
The sanitizer in the buckets in the kitchen were below 200 ppm residual quaternary ammonium.
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09/28/2021
Inspection, Routine
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| 02 - Foodborne Illness Risk Factors |
| Certified Food Protection Manager |
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Inspector Comments:
The facility could not provide a Certified Food Protection Manager certificate.
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| 08 - Foodborne Illness Risk Factors |
| Hands clean & properly washed |
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Inspector Comments:
Several employees were observed washing their hands for less than 20 seconds.
Corrective Action: The inspector educated the person in charge that hands must be washed for a minimum of 20 seconds.
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| 22 - Foodborne Illness Risk Factors |
| Proper cold holding temperatures |
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Inspector Comments:
Diced tomatoes (46°F) and guacamole (46°F) located in the cold-top refrigerator adjacent to the drive-thru measured greater than 41°F.
Corrective Action: The food items were discarded (see voluntary condemnation). The person in charge agreed to fill the containers less so as to better maintain the correct temperatures.
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11/20/2019
Inspection, Routine
|
| 02 - Foodborne Illness Risk Factors |
| Certified Food Protection Manager |
|
Inspector Comments:
An individual in a supervisory role could not provide a food protection manager certificate upon request.
|
| 38 - Good Retail Practices |
| Insects, rodents, & animals not present |
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Inspector Comments:
An uncovered and unprotected sticky pest trap was observed behind the facilities water heater.
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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 drain basin located at the food preparation sink was not properly sealed to the wall.
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| 54 - Good Retail Practices |
| Garbage & refuse properly disposed; facilities maintained |
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Inspector Comments:
The lid located on the facilities dumpster was open upon inspection.
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| 55 - Good Retail Practices |
| Physical facilities installed, maintained, & clean |
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Inspector Comments:
Multiple holes were observed in the wall located above the hand sink across from the office. The ceiling located above the cook line was soiled with dust. Multiple holes were observed in the wall located above the three compartment ware washing sink.
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11/13/2018
Inspection, Routine
|
| 05c - Critical |
| Water, Sewage, Plumbing Systems: Backflow, back siphonage |
|
Inspector Comments: A y valve was located downstream of the atmospheric vacuum breaker on the mop sink. Facility will need to equip the y valve with a hose bib atmospheric breaker. Follow up required.
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| 14b - Non-Critical |
| Physical Facilities: Garbage and refuse |
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Inspector Comments: The dumpster lid was left open on the outdoor dumpster.
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| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
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Inspector Comments: Several holes were present in the walls throughout the facility. Food debris was observed on the floor in the walk in freezer and in the back kitchen area by the hot water heater.
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