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06/21/2021
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: Failure of the appropriate food employees to demonstrate their knowledge regarding non-continuous cooking process. The person in charge was not making sure employees were monitoring cold-holding.
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| 10 - Foodborne Illness Risk Factors |
| Adequate handwashing sinks properly supplied and accessible |
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Inspector Comments: A container of multi-surface cleaner was located in the basin of the kitchen hand sink rendering it inaccessible for hand washing.
Corrective action: The container was removed, and the inspector reviewed hand sink use with the person in charge.
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| 16 - Foodborne Illness Risk Factors |
| Food contact surfaces; cleaned & sanitized |
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Inspector Comments: The concentration of sanitizer in the three-compartment sink was more than 400 ppm quaternary ammonium.
Corrective action: The sanitizer was re-mixed to be between 200-400 ppm.
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| 18 - Foodborne Illness Risk Factors |
| Proper cooking time & temperatures |
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Inspector Comments: The facility did not have a procedure in place to monitor and document non-continuous cooking for the chicken tenders.
Corrective Action: Inspector reviewed non-continuous cooking plans. A guidance document was emailed to the store manager.
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| 22 - Foodborne Illness Risk Factors |
| Proper cold holding temperatures |
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Inspector Comments: Coleslaw(51°F) and shredded cheese (48°F) in the cold well was stored above 41°F.
Corrective Action: Temperature knob was adjusted to maintain foods at 41°F or below.
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08/12/2019
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:
2-501.11 Clean-up of Vomiting and Diarrheal Events (Pf)
The restaurant did not have adequate procedures for cleaning up after vomit/diarrhea events. Corrective action: The inspector educated the person in charge on appropriate procedures.
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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)
An employee beverage near the back hand sink was stored next to clean equipment. Three unapproved employee beverages with open tops in the kitchen were stored above hot sauce packets. Three unapproved employee beverages with twist tops in the walk-in refrigerator were stored above food.
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| 16 - Foodborne Illness Risk Factors |
| Food contact surfaces; cleaned & sanitized |
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Inspector Comments:
4-601.11(A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils (Pf)
The following food-contact surfaces were soiled to sight: a chicken frying basket, the fries hot holding tray, the hot water dispensers, and several food tongs/scoops at the prep line. Corrective action: The inspector educated the person in charge on keeping food contact surfaces clean.
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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)
Two boxes of coleslaw in the walk-in refrigerator were stored on the floor.
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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 door gasket in the prep line reach-in refrigerator was torn.
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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 following non-food contact surfaces were soiled: raw chicken walk-in refrigerator speed rack and interior door surface, prep line refrigerator door gasket, ice machine drain line, and walk-in freezer shelves.
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| 51 - Good Retail Practices |
| Plumbing installed; proper backflow devices |
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Inspector Comments:
5-205.15 System Maintained in Good Repair (C)
The three-compartment sink faucet had a leak.
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| 54 - Good Retail Practices |
| Garbage & refuse properly disposed; facilities maintained |
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Inspector Comments:
5-502.11 Frequency-Removal (C)
The interior of one of the outside trash dumpsters was soiled with waste accumulation.
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09/06/2018
Inspection, Routine
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| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
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Inspector Comments: Dishes were stored in the back hand sink in the kitchen. An employee moved the dishes and Inspector educated employee on best hygienic practices.
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| 02e - Critical |
| Personnel: Smoking, eating, drinking |
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Inspector Comments: An employee beverage was stored on a dish rack directly above dishes. An employee twist top beverage was located on a storage rack in the back of the kitchen. Inspector had employee move the employee beverages to an approved location.
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| 08a - Critical |
| Poisonous Or Toxic Items: Properly stored |
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Inspector Comments: A chemical spray bottle was stored above condiments in the customer service area. Inspector had an employee move the chemical spray bottle to an approved location.
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| 08b - Critical |
| Poisonous Or Toxic Items: Properly labeled |
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Inspector Comments: A chemical bottle was unlabeled as to its contents in the back of the kitchen. An employee discarded the chemical bottle.
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| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
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Inspector Comments: The interior of the kitchen microwaves were soiled with food debris.
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| 12d - Non-Critical |
| Cleaning Of Equipment & Utensils: Wiping cloths |
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Inspector Comments: Multiple wiping cloths were stored out of a chemical sanitizer throughout the kitchen.
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| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
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Inspector Comments: Dirty utensils were stored with clean utensils in a storage rack above the food preparation sink.
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| 14b - Non-Critical |
| Physical Facilities: Garbage and refuse |
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Inspector Comments: The area around the dumpsters was soiled with trash debris.
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| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
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Inspector Comments: The floors were soiled with food debris and pooled water throughout the kitchen.
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| 14i - Non-Critical |
| Physical Facilities: Restroom facilities |
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Inspector Comments: A roll of paper towels was stored on the floor in the women's restroom.
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09/29/2017
Inspection, Routine
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| 05c - Critical |
| Water, Sewage, Plumbing Systems: Backflow, back siphonage |
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Inspector Comments: A spray nozzle under pressure was located downstream of the atmospheric vacuum breaker on the mopsink faucet.
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| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
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Inspector Comments: The ventilation hood was soiled with dust.
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| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
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Inspector Comments: The caulking on the mopsink was torn.
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| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
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Inspector Comments: The ceiling vent above the chicken hot holding unit was soiled with dust. The floor under the back dry storage shelves was soiled with debris.
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| 14g - Non-Critical |
| Physical Facilities: Premises maintained |
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Inspector Comments:
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