| Inspection Date |
Risk Rating |
Type |
Description |
Observation |
Action |
Corrected |
| 2018/10/05 |
Risk Category 3 |
Routine |
Physical Facilities in Good Repair |
Water damaged ceiling tiles not maintained in good repair |
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. |
|
| 2018/10/05 |
Risk Category 3 |
Routine |
Outer Openings - Protected |
Outer opening of the food establishment is not protected against entry of insects and rodents. Drive up window not self closing. |
Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents |
|
| 2018/10/05 |
Risk Category 3 |
Routine |
Plumbing System Maintained in Good Repair |
Plumbing in service drive up area in poor repair. |
Repair and maintain all plumbing components and fixtures. |
|
| 2018/10/05 |
Risk Category 3 |
Routine |
Utensils - In-Use - Between-Use Storage |
In-use utensils improperly stored between use. |
Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not time/temperature control for safety (TCS) food with their handles above the |
|
| 2018/10/05 |
Risk Category 3 |
Routine |
Toxics - Storage, Separation |
Toxic chemical stored with food in service area. |
Separate poisonous or toxic materials from food, equipment, utensils, linens, and single-service articles. Locate poisonous or toxic materials in an area that is not above food, equipment, utensils, linens or single service items. |
Corrected |
| 2018/10/05 |
Risk Category 3 |
Routine |
Physical Facilities - Cleaning Frequency and Restrictions |
Floors in kitchen and dining area noted in need of cleaning and mopping. |
All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be establ |
|
| 2018/08/14 |
Risk Category 3 |
Routine |
Handwashing Sinks, Location |
There is no handwash sink at drive up window, preventing routine handwashing by food workers. |
Set up handwash sink at drive up window to allow convenient use by food workers. . |
Corrected |
| 2018/08/14 |
Risk Category 3 |
Routine |
Food - Safe and Unadulterated |
Strawberries at prep station were unsound or adulterated. |
Ensure food is safe and unadulterated. |
Corrected |
| 2018/08/14 |
Risk Category 3 |
Routine |
Outer Openings - Protected |
Outer opening of the food establishment is not protected against entry of insects and rodents. Drive up window not self closing. |
Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents |
|
| 2018/03/21 |
Risk Category 3 |
Routine |
Cleaning of Plumbing Fixtures |
Toilet bowl unclean and not maintained |
Keep facilities clean and maintained. |
|
| 2017/10/31 |
Risk Category 3 |
Routine |
Equipment - Good Repair and Proper Adjustment |
Lowboy prep unit was observed leaking condensate. |
Repair the refrigeration unit to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the unit, replace it with one that meets |
|
| 2017/10/31 |
Risk Category 3 |
Routine |
Temperature Measuring Devices - Ambient Air and Water |
The ambient (air/water) temperature measuring device (degrees F) located in the burger cold unit is not accurate. |
Provide a temperature measuring device that is accurate within +/- 3 degrees Fahrenheit in the intended range of use. |
Corrected |
| 2017/10/31 |
Risk Category 3 |
Routine |
Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness |
Quaternary Ammonium sanitizing solution used was not at an acceptable concentration in sani buckets. |
Adjust the sanitizing solution to 200 parts per million or otherwise identified by manufacturer's recommendations. |
Corrected |
| 2017/07/10 |
Risk Category 3 |
Routine |
Toxics - Storage, Separation |
Graffiti cleaner not stored properly. |
Separate poisonous or toxic materials from food, equipment, utensils, linens, and single-service articles. Locate poisonous or toxic materials in an area that is not above food, equipment, utensils, linens or single service items. |
|
| 2017/07/10 |
Risk Category 3 |
Routine |
Cooling, Heating, and Holding Capacities |
Reach-in at the drive thur is not maintaining time/temperature control for safety (TCS) foods at 41°F or below. Water pooling on the bottom. |
Repair or replace the unit to ensure food items are held at the proper cold holding temperature of 41°F or below . Improper food storage temperatures are a major contributing factor to foodborne illness. |
|
| 2017/07/10 |
Risk Category 3 |
Routine |
Time/Temperature Control for Safety (TCS) Food - Cold Holding |
Cold foods cold holding at improper temperatures. |
Ensure that time/temperature control for safety (TCS) foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria. |
Corrected |
| 2017/02/24 |
Risk Category 3 |
Routine |
Plumbing System Maintained in Good Repair |
The sink basin at the back kitchen area is slow to drain the water is not hot. |
Plumbing systems and components shall be maintained in good repair. |
|
| 2017/02/24 |
Risk Category 3 |
Routine |
Equipment - Good Repair and Proper Adjustment |
Reach-in has condensation on bottom interior was observed in a condition that prevents necessary maintenance and easy cleaning. |
Repair the reach-in to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the @EQUIPMENT@, replace it with one that meets th |
|
| 2017/02/24 |
Risk Category 3 |
Routine |
Ready-to-Eat - TCS Food - Date Marking |
The ready-to-eat (RTE) commercially processed food in the refrigeration unit was not properly dated for disposition after opening. |
Date mark commercially processed RTE time/temperature control for safety (TCS) foods at the time the original container is opened if the food is to be held for more than 24 hours in the food establishment to indicate the day or date by which the food shal |
Corrected |
| 2017/02/24 |
Risk Category 3 |
Routine |
Time/Temperature Control for Safety (TCS) Food - Cold Holding |
@TCS Foods cold holding at improper temperatures. cheese and tomatoes. |
Ensure that time/temperature control for safety (TCS) foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria. |
Corrected |