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05/23/2022
Inspection, Routine
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| 02 - Foodborne Illness Risk Factors |
| Certified Food Protection Manager |
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Inspector Comments:
An individual in a supervisory position could not provide a Certified Food PRotection Managers Certificate upon request.
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| 10 - Foodborne Illness Risk Factors |
| Adequate handwashing sinks properly supplied and accessible |
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Inspector Comments:
The hand washing sink located next to the drive through window was covered with a cutting board thus making the hand sink inaccessible for use. The front hand washing sink located next to the drive through window was not stocked with hand soap and disposable paper towels at the time of inspection. The hot water located at the cook line hand sink measured 75° F after continuous use.
Corrective action: discussed hand washing sink requirements with the person in charge.
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| 19 - Foodborne Illness Risk Factors |
| Proper reheating procedures for hot holding |
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Inspector Comments:
Fried onion strings were improperly reheated to a temperature of 155° F before being placed back into hot holding.
Corrective action: the onion strings were cooked until an internal temperature of 165° F was achieved and then placed into hot holding.
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| 21 - Foodborne Illness Risk Factors |
| Proper hot holding temperatures |
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Inspector Comments:
Shaved roast beef measured 122° F on the cook line meat slicer. A container of onion strings measured 62° F on the cook line.
Corrective action: the onion strings were reheated to an internal temperature of 165° F before being placed back into hot holding. The shaved roast beef was either used or discarded at the end of a 15 minute time period.
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| 22 - Foodborne Illness Risk Factors |
| Proper cold holding temperatures |
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Inspector Comments:
A container of sliced chicken measured 47° F in the front cook line cold top refrigerator. A container of sliced turkey measured between 46° F - 51° F in the front cook line cold top refrigerator. A canister of whipped cream measured 74° F next to the take out window.
Corrective action: all of the above items were out of temperature control for longer than 4 hours thus discarded (see voluntary condemnation).
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| 49 - Good Retail Practices |
| Non-food contact surfaces clean |
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Inspector Comments:
The door gaskets located at the two door reach-in freezer adjacent to the fryer bank were heavily soiled with food debris.
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11/08/2021
Inspection, Re-Inspection
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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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| 10 - Foodborne Illness Risk Factors |
| Adequate handwashing sinks properly supplied and accessible |
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Inspector Comments:
The hand sink located at the drive-thru window was blocked by a cutting board that had been placed over it at the beginning of the inspection.
Corrective Action: The person in charge removed the board to make the hand sink accessible.
The water (84°F) from the hand sink located at the drive-thru window measured less than 100°F.
Corrective Action: The person in charge agreed to create a service request.
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| 22 - Foodborne Illness Risk Factors |
| Proper cold holding temperatures |
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Inspector Comments:
The following refrigerated, time and temperature control for safety food items measured greater than 41°F: (in the cold-top refrigerator to the left of the deli slicer) sliced swiss cheese (45°F), (in the cold-top refrigerator to the right of the bun racks) sliced swiss cheese (45°F), and sliced american cheese (46°F).
Corrective Action: A service request is pending for these refrigeration units. Lids were placed over the products to allow them to remain cold.
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| 49 - Good Retail Practices |
| Non-food contact surfaces clean |
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Inspector Comments:
The non-food contact surface surrounding the nozzles at the drive-thru soda machine were soiled.
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11/04/2021
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:
The person in charge did not ensure the following through routine monitoring: that cold-temperatures are being maintained and that employees are effectively, and when necessary, cleaning their hands.
Corrective Action: The inspector educated the person in charge regarding the above food safety measures.
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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:
An employee was observed sweeping and taking out the trash and then proceeding to work the deep fryer without first washing their hands. An employee was observed switching from the cash register to working the deep fryer without washing their hands in between. An employee was observed scratching their face and then putting gloves on to prepare sandwiches without washing their hands.
Corrective Action: The inspector educated the person in charge regarding when employees should 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:
The hand sink at the drive-thru was blocked by a board and a container cold-holding a can of whipped cream.
Corrective Action: The person in charge had the items blocking the hand sink removed.
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| 15 - Foodborne Illness Risk Factors |
| Food separated and protected |
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Inspector Comments:
An employee wearing gloves was observed touching their personal cell phone and then proceeding to assemble sandwiches without first changing their soiled gloves.
Corrective Action: The inspector educated the person in charge that gloves must be changed when they have become soiled.
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| 22 - Foodborne Illness Risk Factors |
| Proper cold holding temperatures |
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Inspector Comments:
Sliced american cheese (46°F), sliced swiss cheese (50°F), and sliced chicken (45°F) in the cold-top refrigerator right of the bun racks, and gyro meat (49°F) in the cold-top refrigerator left of the deli slicer measured greater than 41°F.
Corrective Action: A cover was placed on the gyro meat to allow it to rapidly cool. The remaining above food items were discarded (see voluntary condemnation).
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| 36 - Good Retail Practices |
| Thermometer provided & accurate |
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Inspector Comments:
The food-probe thermometer was not accurately calibrated and the person in charge was unable to properly calibrate it.
Corrective Action: The person in charge agreed to acquire a new one.
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| 41 - Good Retail Practices |
| Wiping Cloths; properly used & stored |
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Inspector Comments:
A container of sanitizer located at the drive-thru measured less than 150 ppm quaternary ammonium.
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| 44 - Good Retail Practices |
| Utensils, equipment & linens: properly stored, dried, & handled |
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Inspector Comments:
Tongs that had been washed, rinsed, and sanitized were not allowed to air dry and were instead dried with a disposable paper towel.
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| 49 - Good Retail Practices |
| Non-food contact surfaces clean |
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Inspector Comments:
The non-food contact surface surrounding the nozzles at the soda machine were excessively soiled.
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01/10/2020
Inspection, Routine
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| 22 - Foodborne Illness Risk Factors |
| Proper cold holding temperatures |
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Inspector Comments:
Food was stored above 41°F in the cold top cooler units at the grill line (tomatoes 45°F, cheese slices 45°F, and whipped cream 50°F)
Corrective Action: All food items were moved to the lower reach in refrigerator to hold at 41°F and below.
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| 49 - Good Retail Practices |
| Non-food contact surfaces clean |
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Inspector Comments:
The lower level and door gaskets in the reach in freezer next to the fryers was soiled with food debris.
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