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12/05/2019
Inspection, Routine
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| 06 - Foodborne Illness Risk Factors |
| Proper eating, tasting, drinking, or tobacco use |
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Inspector Comments: 2-401.11 Eating, Drinking, or Using Tobacco (C)
Employee beverages were improperly stored next to food and single-use items. (Core)
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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 touched their hair with gloved hands, removed gloves, and then donned new gloves without a hand wash. An employee was observed wiping food out of the kitchen hand sink with a gloved hand and continued working with ready to eat foods without first washing their hands. (Priority)
Corrective action: Employees were educated about when to wash their hands.
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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 kitchen hand sinks. (Core)
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| 16 - Foodborne Illness Risk Factors |
| Food contact surfaces; cleaned & sanitized |
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Inspector Comments: 4-703.11 Hot Water and Chemical-Methods (P)
A pan at the three-compartment sink was in the process of being sanitized and the concentration of sanitizer solution was less than 200ppm quaternary ammonia. The sanitizer was not being dispensed into the sink at a concentration between 200-400ppm quaternary ammonia. (Priority)
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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)
Chicken in a hot holding unit on the cook's line was 128°F.
Corrective action: operator voluntarily disposed of the chicken.
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| 35 - Good Retail Practices |
| Approved thawing methods used |
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Inspector Comments: 3-501.13 Thawing (C)
Cooked beef was observed thawing in stagnant water in the preparation sink. Core)
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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)
A splash guard was not present on the hand sink behind the make line and hamburger buns were stored next to the sink. (Core)
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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)
Sanitizer buckets throughout the kitchen had concentrations less than 200ppm quaternary ammonia. (Core)
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| 42 - Good Retail Practices |
| Washing fruits & vegetables |
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Inspector Comments: 3-302.15 Washing Fruits and Vegetables
An employee was cutting onions without washing them first. (Core)
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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
Pans were wet nested on the shelf above the three-compartment sink. (Core)
4-903.11(A) Equipment, Utensils, Linens and Single-Service and Single-Use Articles Storing (C)
Single use containers were stored next to the drive thru hand sink without a splash guard to protect them from splashing water. (Core)
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| 51 - Good Retail Practices |
| Plumbing installed; proper backflow devices |
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Inspector Comments: 5-203.14 Backflow Prevention Device, When Required
A backflow prevention device was not present on the ice cream machine that was attached to the water line. (Priority)
Corrective action: provided education.
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| 54 - Good Retail Practices |
| Garbage & refuse properly disposed; facilities maintained |
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Inspector Comments: 5-501.15 Outside Receptacles
Trash was stored outside of the dumpsters in the outdoor waste area. The dumpster was left open and uncovered. (Core)
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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 drain by the drive thru was soiled with a brown substance. (Core)
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