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08/17/2021
Inspection, Routine
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| 10 - Foodborne Illness Risk Factors |
| Adequate handwashing sinks properly supplied and accessible |
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Inspector Comments:
5-202.12 Handwashing Sinks, Installation (Pf)
Hot water (87°F) of at least 100°F was not available at the hand washing sink in the women's restroom.
Corrective action: Discussed having the hand sink serviced so that hot water of at least 100°F is available 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)
Special sauce (47°F) was stored above 41°F in the cold top reach-in refrigerator below the microwave.
Parmesan ranch (48°F) and Gyro sauce (48°F) were stored above 41°F in the cold top reach-in refrigerator along the sandwich preparation line.
Corrective action: All items were moved to the walk-in freezer.
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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 interior of the ventilation hood and ventilation hood filters were soiled.
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05/02/2019
Inspection, Routine
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| 08 - Foodborne Illness Risk Factors |
| Hands clean & properly washed |
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Inspector Comments: 2-301.14 When to Wash (P)
An employee was observed rubbing the back of their head and then donning new gloves without washing hands.
Corrective Action: Discussed proper hand washing practices with management.
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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)
Facility did not have proper hand washing signage at multiple hand sinks.
Corrective Action: Hand washing signs were provided.
5-205.11 Using a Handwashing Sink-Operation and Maintenance (Pf)
The basin of the hand sink at the drive-up window was soiled.
Corrective Action: Discussed use of the hand washing sink for hand washing only with management.
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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)
Whipped cream (64°F) was stored above 41°F in a container at the front service area.
Corrective Action: Whipped cream was immediately discarded.
The following items were stored above 41°F in the cold top refrigerator on the make line:
mayonnaise(47°F), tartart sauce(50°F), cajun sauce(50°F), pineapple habanero sauce(46F), garlic aeoli sauce(47°F), and parmesan peppercorn ranch(47°F).
Corrective Action: Time as a Public Health Control Plan was discussed with management.
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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)
Paint was chipping on the board used for drive through orders.
Ice accumulation was observed on the condenser fan in the walk in freezer.
4-501.12 Cutting Surfaces (C)
The edges of the cutting board on the cold top refrigerator on the make line was chipping.
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| 49 - Good Retail Practices |
| Non-food contact surfaces clean |
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Inspector Comments: 4-601.11(B) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils (C)
The bottom of the Delfield reach in refrigerator was soiled with food debris.
The exterior of the two door reach in refrigerator under the desserts was soiled.
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| 55 - Good Retail Practices |
| Physical facilities installed, maintained, & clean |
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Inspector Comments: 6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods (C)
Holes were observed in the wall behind the dry storage shelves.
6-501.12 Cleaning, Frequency and Restrictions (C)
The floor drain at the drive up was soiled.
The floor underneath the three compartment sink was soiled.
The floor drain underneath the three compartment sink was soiled.
The floor behind the ice machine was soiled.
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