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05/10/2022
Inspection, Routine
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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)
According to the person in charge, washed and rinsed dishes were not left in sanitizer for the allotted time (60 seconds).
Corrective action: The person in charge was instructed on proper sanitizing procedures.
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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 (P)
The facility could not provide written procedures for their Time as a Public Health Control plan for their fried onions, nor had a time stamp on a container of fried onions to the right of the chicken nugget hot holding station.
Corrective action: The person in charge was educated on proper time as a public health control procedures, and was emailed an S-532 document.
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10/30/2019
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 handling customer monies and then donning gloves to work with food without washing their hands. Corrective Action: Hand washing was discussed with the manager.
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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)
The hand sink in the kitchen was not equipped with signage that notifies staff to wash their hands.
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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)
Sliced roast beef was 104°F at the deli slicer. Corrective Action: Hot holding was discussed with the manager and the roast beef was used for a customer order.
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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(C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing (C)
Single-service trays by the hot holding deli slicer were stored with their food contact surface upright.
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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 caulking within the fryer ventilation hood was torn.
4-101.19 Nonfood-Contact Surfaces (C)
The exterior handle of a knife at the 3-compartment sink was melted and not smooth and easily cleanable.
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| 48 - Good Retail Practices |
| Warewashing facilities: installed, maintained, & used; test strips |
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Inspector Comments:
4-302.14 Sanitizing Solutions, Testing Devices (Pf)
Quaternary ammonium test strips were not available. Corrective Action: Quaternary ammonium test strips were brought from another store.
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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 wire rack to the right of the fryers was soiled with grease. The interior of the bottom right hot holding oven was soiled with food residue. Containers on the floor in the walk-in refrigerator were soiled with food residue.
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| 53 - Good Retail Practices |
| Toilet facilities: properly constructed, supplied, & cleaned |
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Inspector Comments:
6-501.18 Cleaning of Plumbing Fixtures (C)
The floor drain under the 3-compartment sink and under the customer soda machine were soiled with grime.
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| 54 - Good Retail Practices |
| Garbage & refuse properly disposed; facilities maintained |
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Inspector Comments:
5-501.113 Covering Receptacles (C)
The exterior trash receptacle lids were open when not in-use.
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12/12/2018
Inspection, Routine
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| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
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Inspector Comments: An employee at the fryers working with exposed food had nail polish on and was working without gloves. The employee donned gloves for food prep.
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| 02e - Critical |
| Personnel: Smoking, eating, drinking |
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Inspector Comments: Employees had been eating on the back kitchen prep table, as evidence by a half-eaten donut on the table. Corrected by removing food and educating staff.
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| 11c - Non-Critical |
| Testing Devices: Chemical test kits provided and accessible |
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Inspector Comments: The quaternary ammonium sanitizer test strips were no longer functional because they had faded from orange to green.
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