524 E. Michigan Avenue
Saline, MI 48176
(Critical) Observed an employee scooping ice for a customer's beverage with the paper cup. To ensure staff are not contacting foods with their bare hands utilize gloves or utensils as needed. Corrected by discussing this issue with the employee and by utilizing the provided ice scoop at this soda station.
(Critical) A couple paper towel dispensers in the kitchen were not stocked with paper towel. Corrected by restocking these dispensers
(Critical) Two containers of a household bleach were located near the dish washing sink and used for cutting boards. These two bleach products are intended for household laundry and bathroom cleaning. As such, this product does not have an epa registration number, nor usage directions for sanitizing food contact surfaces. Corrected by discarding this bleach. Ensure only a food service bleach is purchased and used for this task in the future
(Critical) Observed nine hash browns stored in a 1/3 pan on top of a hot holding unit to be at 80 to 83f without a discard time marked on the container at 2:45 -3 pm). Tim hortons' policy is to discard this product after three hours. The discard time for the hash browns was at 1 pm. Corrected by discarding. Ensure all staff are made aware of this requirement to mark the discard time on the container after baking
(Critical) The front counter hand washing sink was blocked for use by multiple items stored on the counter in front of the sink. Also, upon arrival the hand washing sink by the office had some scrubbing pads in it and a couple disposable wash cloths draped over the edge. Corrected by removing these items from the sink/counter areas
The whisk for mixing soups at the back kitchen stove top was stored in water that had a temperature in the 60s. Corrected by dumping out the water and washing both the whisk and the container
Water is leaking out of the drain for the sanitizing basin of the three compartment sink (repair as needed), and water was observed dripping from a drain pipe under the dish washing machine (locate and repair/replace the cause of the water leak).
The food service license is posted on the wall outside the office. Relocate this license to a location at/near the customer service counter so it is visible to your customers as required
A foul/sour odor was noted in the back hallway. The rolling trash cart has a significant amount of solid and liquid food debris build-up inside of it. After taking out the trash, this cart needs to be thoroughly cleaned (wastewater must be dumped down the mop sink). In the future, clean this cart more frequently to prevent this condition
The floors in the following areas are overdue for cleaning: at the drive through window (corners); the floor behind the cabinet at the drive through window under the sure shot cream dispenser is located (cups and straws have fallen behind the shelf); and the floor under the dish washing machine/around the drain for the dish washing machine
(Critical) Observed hash browns stored on top of the toaster at temperatures as low as 112f. Corrected by discarding
(Critical) None of the required foods (open bag of cooked chicken, chicken salad, etc. ) were marked with the required last date of use information. Ensure staff are providing required date marks when the original food packages are opened
(Critical) Observed six hash browns stored on top of the toaster unit without the required discard time. Locate your corporate policy and ensure staff are trained to these procedures
(Critical) No functioning air thermometer is provided in the one door low-boy cooler at the drive through area.
(Critical) Two probe thermometers at the sandwich making station were observed to be reading 72f and 63f. The manager removed these thermometers from use and recalibrating. Ensure your thermometers are calibrated for accuracy
(Critical) Ensure staff are using the test papers to verify the sanitizer concentration when these solutions are prepared
(Critical) Sewer gas appears to be entering the employee bathroom from either the floor drain (water was poured down the floor drain to seal the trap but it did not eliminate the problem) or toilet. Contract with a plumber to locate and repair the problem
(Critical) Someone poured undiluted quat sanitizer into a spray bottle for use. Corrected by diluting this quat sanitizer to 200 ppm. Ensure staff are reading label directions and verifying the sanitizer concentration prior to use
(Critical) Observed phfs (milk and yogurt) to be at 54 to 58f in the front counter display cooler. Corrected by discarding
The floors in the following locations are over-due for cleaning: under the bagel/donut display area (behind removable metal toe-kick panel), under the soda dispensing station (bottom of base cabinet and the floor below the base cabinet
The hand washing sink at the sandwich station drains slowly. Unclog the drain as needed
Observed two wet mop heads to not be hung up in the mop closet. Ensure your mop heads are fully wrung out after use and hung up to expedite the drying process
1) front counter display cooler: this unit needs a complete servicing to eliminate the excessive dust build-up that is clogging off the circulation fans for the compressor. After cleaning the fans/compressor, adjust the temperature setting as needed to maintain phfs at 41f or below. 2) sandwich prep cooler: it appears the evaporator pan drain line is plugged--moisture is leaking out of the evaporator housing into the food storage area. Unclog/service as needed so the condensation is properly routed to the evaporator tray. 3) the door gasket for the drive through area one door low-boy cooler is severely torn and hanging down. Provide a replacement gasket to keep your cold air in the unit and to provide a smooth and easily cleanable surface
1) the interior surfaces of the ice making machine and the bottom edge of the ice bin deflector shield have black slime growth on them. Contract with a refrigeration company to have this unit professionally cleaned. Provide me with a receipt verifying this work was completed. 2) the mounting surfaces for soda spout diffusers were observed unclean. Thoroughly wash, rinse and sanitize these surfaces (a small diameter brush will be needed to scrub this narrow channel) on a nightly basis. 3) the dispensing spouts for the bunn flavored hot beverage unit were observed with excessive build-up. Clean these items daily. 4) the dispensing spout for the iced tea dispenser needs daily cleaning (must be disassembled during the cleaning process)
The light bulb protective tubes are missing the end caps (and may be too short to cover the bulbs) in the bagel/donut display area. Provide proper bulb tubes and end caps to contain glass shards should a bulb break
Observed boxes of cups, etc. On the back break room floor. Provide racks to elevate these items off of the floor
Replace the damaged floor tiles in the employee bathroom
The counter by the iced cappuccino (unused) and iced coffee machine had syrup spilled or that has leaked out of the dispensing machine. Clean up this syrup as needed
The handles for dispensing utensils for the chicken salad, steak and scrambled eggs were found to be resting in the food directly. Only store these utensils in the food containers with the handles extended out of the food, or on a clean and sanitized surface
(Critical) Pepsi and iced coffee beverage station: 1) the drain line for the pepsi station is not properly air gapped. Adjust/trim/support this drain line to maintain the required air gap (vertical height = 2x the pipe diameter) above the flood rim of the receiving drain basin. 2) the drain line (+/- 3/8" clear tubing) from the iced tea dispenser is stuffed into the drain grate in the nearby floor sink. Remove this drain tube and secure it such that a 1" air gap is provided
(Critical) Observed recently reheated (in baking oven) hash browns stored in a shallow 1/3 pan along side the toaster oven to be at 118f. The manager indicated batches of these hash browns are cooked regularly (at least every hour) and are sent back through the toaster oven prior to service to re-heat them. Hash browns lasting longer than an hour are discarded. Due to some recent software changes, the managers password was not working to gain access to the on-line training/sop manual to verify this procedure. The food code requires rte, phfs being held on time control to be provided with a discard time and have a written procedure available for review.
(Critical) No hand washing soap was provided at the donut station or the sandwich making station hand washing sinks. Asap provide soap at these locations
(Critical) 1) cleaning chemicals were stored above and among deli paper and paper sleeves for hash browns in a base cabinet below the panini grill. 2) two bottles of window cleaner were stored among foods and s. S. Items in a base cabinet at the donut station. 3) an open one gallon container of detergent was stored on the back kitchen prep counter above s. S. Items and foods. Corrected by the manager relocating these chemicals away from food and single service items
(Critical) Observed an employee using the donut station hand washing sink to rinse/clean out a 1/3 pan and spatulas for icing. Provide a sign to remind staff this sink is only for hand washing purposes
Observed the potential for bare hand contact with a ready to eat food (ice): an employee scooped ice from the ice bin at the beverage station with a paper cup. Corrected by discussing the concern of touching the ice with your fingers when scooping ice in this manner, and by staff using the provided handled ice scoop
Observed the clean dish drain board for the dish washing machine to have soiled water remaining on it. Ensure staff maintain this surface clean and not use it for temporarily storing dirty dishes
Observed the racks/shelves of the donut display case to have spilled icing on them and an accumulation of crumbs
Observed the ice scoop for the pepsi station ice bin to be stored on the spill tray between uses. Corrected by using a 1/9 pan to store the scoop in between uses
Observed the mop sink and multiple floor drains (several screws need to be backed out to remove the drain cover) to be in need of cleaning at this time. Donut station: the floor (behind the trash can, under the cabinet, etc. ) and icing cart wheels are overdue for cleaning.
1) an open case of donuts was stored on the walk in freezer floor. 2) a case of ketchup was being stored on the floor at the front counter. These items were corrected by relocating them to an appropriate shelving unit
1) the ice transfer pail was stored upright on top of the ice making machine. Store this pail inverted on a clean surface such as a dining room food tray. 2) both coffee brewing stations have the coffee filters stored exposed and upright. Store these filters in a cleanable container or in a plastic bag to protect them from misc. Contamination. 3) back beverage counter at the dining room ordering station: a rack with coffee lids is located adjacent to the dump sink. There is evidence of liquids being splattered on these lids. Relocate this rack to an area away from this splash source
(Critical) Observed a rolling donut cart stored in front of the back hand washing sink. Corrected by removing the cart. Maintain the area in front of the sink clear at all times for staff to access the sink
Observed employee belongings stored among a back shelving unit with food/equipment, etc. Designate a specific area for employees to store their purses, clothes, etc. In an area away from food, clean equipment and single service items
Observed a water leak from a water shut-off valve under the front counter (employee side) for one of the coffee machines
This incident (30545) does not have any more information on it
Found the light in the walk-in refrigerator without shatter proof coating. To correct should schedule replacement of bulb with a shatter proof light bulb as required to prevent potential shatter ing glass contamination inside the walk-in refrigerator
Found the interior of the three door reach-in freezer missing a light bulb. To correct provide a shatter proof light bulb to provide lighting as required for cleaning and visual inspection of interior of this equipment
This incident (30547) does not have any more information on it
This incident (42991) does not have any more information on it
Found the bulk food bins with dispensing utensils with handles in contact with food. To correct store utensils properly with the handles extending up above the food product as required
Observed two open employee beverages on the counter at the back kitchen bakery area. Ensure all employee drinks in food preparation areas are properly covered and stored such that the contamination of food and clean equipment cannot occur.
Observed the hand washing sink faucet located next to the front counter display cooler to be leaking water. Correct with in 15 days to eliminate the water leak
(Critical) Observed multiple clear yellow hot holding food pans and the tomato slicer to be unclean. These items were re-washed. Ensure staff are pre-soaking, thoroughly pre-cleaning these items prior to washing them and inspecting them for cleanliness after they have air dried
(Critical) 1) observed the front counter area cream dispenser to be maintaining 44f. Adjust to maintain 41f and below. 2) observed two squeeze bags of whipped cream to be stored in a container inserted into a cold well below the frozen drink station. When these bags of cream are new/full a significant portion of the product is extended above the cold well. Relocate this whipped cream to the adjacent one door cooler for storage. These two products were relocated to the cooler maintaining foods below 41f
(Critical) No paper towel was provided at the back kitchen hand washing station next to the three comp. Sink. Corrected by providing paper towel
(Critical) Observed a trash can, broom and dust pan blocking access to the back kitchen hand washing sink by the three compartment sink, and a container of sanitizer stored in the hand washing sink basin at the donut coating station. Corrected by removing these items from the sink area/sink basin
Observed soap and a paper towel dispenser provided at the dump sink next to the drive through beverage station. The soap container was removed during the inspection. Eliminate the wall mounted paper towel dispenser so staff do not use this station to wash and dry hands
Observed the floor, trash can and the interior of the trash can storage area door to be heavily soiled with glazing, etc. At the donut prep station. Maintain this area clean to prevent the attraction of pests
Observed the lever(s) (on the back side) for the hand washing sink faucet by the dish washing machine to be soiled. Regularly clean these levers
Observed an open paper cup of sierra mist stored above the back kitchen reheating station. Corrected by discarding this drink
1) observed clean equipment stored on the bottom few shelves of a rolling rack below dirty dish storage and adjacent to the dirty dish machine drain board. Relocate these clean dishes to an area that is free from splashing / contamination. 2) observed a rolling rack of clean dishes stored between the clean drain board for the dish washing machine and the hand washing sink. Install an adequate splash guard between the rack and the hand washing sink to protect your clean dishes. 3) observed a large quantity of coffee filters stored upright on top of the cream dispenser. Store these filters in a bag or container to protect them from misc. Contamination
Observed an opened case of bacon stored on the walk in cooler floor. All foods must be stored at least 6" off of the floor for protection
Observed three food containers stored adjacent to the front sandwich station hand washing sink. Corrected by relocating the food to another area away from this contamination source
(Critical) Observed two serrated knives in the knife rack for clean knives to have old food residue and fuzz from a towel on them. Corrected by cleaning these knives in the three compartment sink
(Critical) Observed four black rubber hoses connected to the water supply that feed the two combi-ovens (one for treated and one untreated city water to each oven). These hoses do not indicate they meet drinking water standards. Replace these hoses with ones meeting potable drinking water standards
Observed the right dumpster cover to be open allowing crows access to the garbage. Maintain these lids closed to prevent pest entry
Observed the ice scoop and the two ice transfer pails to be stored upright on top of the ice machine. Provide a tray or container for these items to be stored on upside-down to allow for draining and to prevent debris accumulation
Observed several square floor sinks to be in need of cleaning at this time and more frequently in the future (2-3 times per week) to eliminate debris build-up
Observed two waste water leaks in the back kitchen: one on the drain of the hand washing sink by the kitchen range / dish washing machine, and another on the drain pipe for the sanitizing basin of the three compartment sink. Repair as needed
Please provide a trash can at your back hand washing sink located between the dish washing machine and the gas range top
Observed open boxes of foods stored in the walk in freezer where the inner plastic bags are folded open/back and the foods are exposed. Multiple locations of the walk in freezer have frozen water droplets present. Foods need to be protected from this moisture dripping down during defrost cycles in the freezer. Keep your foods properly covered to prevent contamination
(Critical) The following items were observed to be unclean: most all of the handled plastic hot holding pans, the plastic 1/3 pans, the plastic egg scoop, the mounting surfaces for the soda dispensing system diffusers/spouts, and the interior of the ice making machine. The pans and scoop were sent to be re-washed. Contract the ice machine cleaning with a refrigeration company and ensure staff are using appropriately sized bottle brushes (should be available from pepsi--if not, check with a restaurant supply company/internet vendor) to clean the channel on the mounting base for the soda diffusers nightly
(Critical) Observed a spray bottle labeled sanitizer to have a very bright red solution in it. It appears an employee poured undiluted quat sanitizer from the one gallon container directly into the spray bottle. Corrected by diluting this solution to provide 200 ppm (per label directions). Ensure staff are made aware of the need to dilute this concentrated sanitizer. Consider coming up with a dilution recipe for these spray bottles
Observed the food thermometer by the range top used to reheat foods to be out of calibration (reading 5f too low). Corrected by re-calibrating
Observed a narrow tray with cups and lids stored immediately adjacent to the smoothie station hand washing sink. Relocate these items away from the hand sink to prevent splashing/accidental contamination
The small fluorescent light bulbs in the front counter area beverage display cooler and the doughnut display shelving unit are not of the shatter-proof type. Provide either shatter-proof bulbs or the protective bulb tubes and end caps to protect your food and equipment should a bulb break
Observed: 1) a water leak under the hand washing sink at the smoothie station. Trouble shoot the problem and repair as needed. 2) repair the back room mop sink so it is functional (it is missing components to the back flow preventer) to wash out the trash cart
This incident (30576) does not have any more information on it
Observed excessive spilled garbage/moisture in the bottom of the green wheeled trash cart by the back of the store. Thoroughly wash this cart out in your back room mop sink
The following out of the way areas are in need of cleaning: the floor and floor sink under the ice machine, the floor under the smoothie station hand sink, below the floor drain in front of the bagel display rack, and the back right corner of the floor area under the hand sink near the soup holding wells. Please clean these areas at this time and more frequently in the future
(Critical) Observed numerous metal 1/3 pans (used for holding soup) on a storage shelf above the dish washing machine for clean equipment, the interior ice machine cover, and 3-4°Food scoops to be unclean. These items were sent to be re-washed. Ensure dish washing staff are performing a cleanliness inspection after these items have air dried prior to placing them in storage
1) observed the walk in freezer fan guard (right side) to be loose. Repair/replace as needed. 2) observed the clear plastic sliding covers for the two bulk sugar containers to be cracked and missing some plastic pieces. Provide new covers for these bins. 3) dish washing machine: a) reseal the drain board back splash to the wall, and b) provide a piece of stainless steel to attach to the wall (sealed with silicone) that also goes over the rounded left end of the dirty dish drain board to prevent moisture from draining onto the floor
Observed some cases of fajita chicken stored on the floor of the walk in freezer (just inside the doorway on the right). Relocate this food to a storage shelf
Observed some stuck-on powdered drink mix (chocolate, mocha, etc. ) at the outlet of the bulk hoppers inside the dispensing machine. Please clean these areas regularly (per manufacturer's directions) to eliminate this build-up
No quaternary ammonia test papers could be found. Place an order for more test papers asap
Dish washing machine area (under drain board): the junction where the floor meets the wall is in need of cleaning to eliminate the food debris
Observed the weather stripping on the bottom side of the back delivery door frame to be bent. Please repair/replace this seal to eliminate the current gap
(Critical) The serrated sandwich knife at the sandwich making station is brought out early in the morning (5-6 am) and remains in use for most of the day. Staff wipe off the knife between uses with a wiping towel. In the future, staff need to formally clean (wash, rinse & sanitize) or swap out this knife with a clean one at least every four hours to prevent bacterial growth that can cause food-bourne illness. The shift manager removed the knife and provided a clean one. Consider providing a timer for staff to keep track of the four hour maximum use times. , the serrated sandwich knife at the sandwich making station is brought out early in the morning (5-6 am) and remains in use for most of the day. Staff wipe off the knife between uses with a wiping towel. In the future, staff need to formally clean (wash, rinse & sanitize) or swap out this knife with a clean one at least every four hours to prevent bacterial growth that can cause food-bourne illness. The shift manager removed the knife and provided a clean one--corrected. Consider providing a timer for staff to keep track of the four hour maximum use times
(Critical) Observed multiple metal (+/-6) and four handled plastic food containers (primarily for hot holding), the scrambled egg smasher, the tomato and onion slicers to be unclean. Many of these containers had small pieces of food debris, fat/oily residue and some residual moisture on them. One had a large patch of stuck-on chili in the corner. The egg smasher had residual egg stuck on it and the slicers had some stuck-on vegetables. These items were sent to the dish washing basin to soak. Ensure staff are thoroughly scrubbing these items and inspecting them for cleanliness after air drying and prior to using or placing them in storage
Observed a wet mop head stored in a mop wringer in the back room at the mop sink area. Provide a way to hang up your wet mops to facilitate faster drying
Observed the dry goods storage shelving unit (located just outside the walk in freezer door) to be less than 6 inches off of the floor (a couple other shelving units in the back area of the store may be a little low as well). Raise these lower racks as needed to provide 6" of clearance above the floor to facilitate cleaning
It appears the small fluorescent light bulbs in the front counter area beverage display cooler and the doughnut display shelving unit are not of the shatter-proof type. Provide either shatter-proof bulbs or the protective bulb tubes and end caps to protect your food and equipment should a bulb break
Observed the floor sink basins (at the three compartment sink, under the ice machine, under the dish washing machine, and under the soup holding well to be in need of cleaning now and at least 2x per week in the future
Observed no wiping cloth sanitizer pails provided for the wiping towels at the front counter / drive through areas. Corrected by providing a pail of sanitizer to store the wiping towels in when not in use
Observed the ice transfer pails to be stored upright on a tray above the ice machine. Corrected by inverting these pails
This incident (30593) does not have any more information on it
Observed a couple wooden spoons that are in need of replacement. These spoons were taken out of use
1) a wooden shelving unit that was removed from the sandwich making station was relocated to the floor below the back kitchen island to store vinegar and bread. All food storage equipment needs to be at least 6" off of the floor or provided with castor wheels to facilitate thorough cleaning. 2) observed the bottom shelf of a couple back kitchen shelving units to be too close to the floor to facilitate easy access for thorough cleaning. Please elevate the bottom shelves to provide 6" of clearance from the bottom of the shelf and the floor
Observed a wet mop head resting in a mop bucket wringer in the back mop sink room. Please provide a way to hang up wet mop heads to facilitate faster drying
1) observed multiple cracked/damaged vinyl floor tile in the following areas: around the employee toilet and at the back mop sink room. 2) the perimeter of the recently installed floor sink under the ice machine is not caulked to prevent moisture and food debris accumulation. 3) the tile grout at the floor to wall junction under the three compartment sink appears to have worn or missing tile grout. Repair these areas as needed to be smooth, easily cleanable and to eliminate potential pest breeding areas
Observed some dark staining and some minor grooving in the sandwich prep station cutting board. Have this cutting board re-surfaced to provide a smooth, fresh surface
Three compartment sink area: observed debris accumulation inside the floor sink and at the floor to wall junction. Please maintain these out of the way areas clean on a regular basis
Ensure staff are cleaning (wash, rinse and sanitize) the mounting bases for the soda system dispensing spouts daily to remove build-up. A small bottle brush will be likely needed for this task
(Critical) Observed most of the metal and plastic 1/3 pans stored stacked on the shelf above the dish washing sinks, the interior surfaces of the ice coffee dispensing spouts, the interior of the coffee chiller dispensing spout, the food grater and the tomato slicer to be unclean. Corrected by re-washing these items. Ensure staff are performing a cleanliness inspection after they air dry and before they are stacked for storage
Observed 3 to 4 cardboard boxes being used to store extra equipment. This cardboard is not smooth, easily cleanable or moisture-proof. Provide plastic storage containers for this extra equipment
Observed water leaking out of the bottom of the sanitizing sink basin. Repair as needed to eliminate the leak
Provide a small trash can at the hand washing sink by the doughnut making station in the back kitchen
Again observed the hand washing sink located at the front counter (near the drive through and sandwich making stations) to be inaccessible due to a piece of counter equipment encroaching on the left side, a deli paper dispensing machine in front of the sink and a wall on the right side. Provide proper access to the sink for staff to wash their hands
The interior of the exhaust hood (located above the two toasters) is in need of cleaning to eliminate the grease/dust build-up.
Observed recently washed food pans stored stacked on the shelf above the three compartment sink to still be very wet. Allow your equipment enough time to air dry prior to stacking for storage
The following areas are in need of cleaning at this time and more frequently in the future: the floor and floor sink located under the soft drink station and ice bin, the floor drain in front of the dish washing sinks, and the walk in freezer floor. Please clean these areas now and place them on a frequent cleaning schedule
Observed two unshielded light bulbs in the main and the drive through doughnut display cases, and an improper fitting light fixture cover in the dry storage room (old walk in cooler/freezer)
(Critical) A non-food grade/non-potable water hose (black flexible goodyear hose) was installed off of the three compartment sink faucet water supply to a chemical feeder. This hose does not indicate it is for potable water conveyance and no back-flow preventer is provided upstream from the hose in question. As a simple means of correction remove this hose and install a hose meeting nsf standard 61 (or equivalent)
Mop sink: observed a "y" splitter (containing shut-off valves, and a chemical feeder also containing shut-off valves) installed down-stream from the built-in mop sink faucet atmospheric vacuum breaker. Consider one of the options below as a means of correction: 1) install a flow-through back flow preventer/bleeder valve between the mop sink faucet and the "y" splitter. 2) remove the "y" splitter. Install the red mop fill hose on the mop sink faucet and supply water to the chemical feeder via the wall mounted rpz back-flow preventer (by the bag in a box soda system)
At the front counter hand washing station located by the display cooler with drinks and yogurt parfait. Corrected by providing paper towel
Observed an uncoated/shielded light bulb in the front counter display cooler for tea and coffee. Replace the bulb with a shatter-proof bulb or provide a plastic shield tube with end caps
1) observed a metal stem food thermometer at the reheating range top in the back kitchen to be reading 7f too cold. Corrected by adjusting the thermometer. 2) the temperature dial on the high temperature sanitizing dish washing machine is inoperable. Repair/replace as needed
Observed the floors and floor sinks in the following areas to be overdue for cleaning: under the one door low-boy cooler, and under the corner dump sink at the drive through station; the floor sink under the base cabinet below the soup wells; the floor and floor sink under the doughnut display rack; the floor sink serving the dish washing machine.
Observed an employee using a broom and dust pan to sweep up floor debris right in front of the exposed doughnuts
Observed the mounting bases for the removable soda dispensing spouts and diffusers, and the dispensing spout for the quick chill tub for the ice coffee to be in need of cleaning.
Observed the soap dispenser to be empty for the dish washing machine. Corrected by providing a new soap container in the dispenser
Observed an empty glass coffee pot stored in the hand washing sink basin located near the soup wells. Corrected by removing the pot
The left hand dumpster cover is damaged (approx. 1/2 of it is gone). Provide a replacement cover to keep pests out
Your food service license was observed in the office. Relocate your license to a location where it is visible to your customers
Observed two ice transfer pails stacked in each other, upright on the top of the ice machine with the ice scoop in side the top pail. Only store your ice pails inverted on a clean and sanitized surface to allow moisture to drain out of the pails and to prevent misc. Contamination of the pails
(Critical) Observed the quat sanitizer dispenser to be providing a solution that is too weak (three compartment sink as well as wiping cloth buckets). Adjust the concentration of the concentrated quat solution so the dispenser provides 200 ppm quat
Staff did not verify the quat sanitizer concentration upon providing sanitizer in the three compartment sink or for filling the wiping cloth pails. Train staff on how to use the available test papers so they can verify 200 ppm quat in their sanitizing solutions
Observed several florescent light bulbs in the two front counter display units to be lacking a shatter-proof coating or bulb tubes with end caps. Provide to prevent glass shards from contaminating food or these display units should a bulb break
Observed the white plastic ice transfer pail and a clear ice scoop stored upright on top of the ice machine. The top of this unit is dusty and ice pails need to be stored inverted to allow moisture to drip out and to prevent accidental debris accumulation. Consider providing a tray with a lip around the perimeter to prop the pail on upside down or some hook/bracket mounted to the wall to store the pail upside down
Observed the following kitchen utensils to be in need of replacement: a can opener (the chrome plating is coming off), a plastic sieve/sifter (the plastic is cracking/deteriorating), and a clear yellow hot holding pan was cracked by the handle and down the side of the pan. Remove these items from use and provide replacements if necessary
Observed some metal kitchen food pans to be stacked on a storage shelf while still wet. Keep pans separated until they have air dried
Observed 1) the floor/floor sink area under the soda station ice bin and 2) the floor sink serving the dish washing machine to be in need of cleaning at this time and more frequently in the future. Please maintain this area clean and dry to prevent the attraction of pests.
The interior of the ice making machine needs more frequent disassembly and cleaning. Schedule this maintenance with someone familiar with the inner workings of this machine as some disassembly is required. Follow the manufacturer's directions for cleaning and sanitizing
Hand washing sink at the drive-thru station: observed a large bottle of syrup stored on the counter in front of the sink basin as well as a large counter top beverage dispensing machine to be angled such that it is minimizing accessibility to the sink. The sink basin was dry. All hand washing sinks need to be accessible for staff to wash their hands at all times. Please relocate the syrup and move the beverage dispenser to the left
The floors in the walk in freezer and the walk in cooler need cleaning especially under the shelves and at the floor wall junctures and corners. Clean now and place on a more frequent cleaning schedule.
The bulk sugar was unlabelled. Properly label the sugar container as to it's contents to avoid mix up and mis use. Corrected by labelling container at time of inspection.
The gaskets on the door of the prep unit are torn. Once torn they are no longer cleanable. Replace split gaskets.
The gaskets on the doors of the coolers are in need of cleaning. The interior of the reach in cooler under the microwave nearest the drive thru needs cleaning. Clean now and place on a more frequent cleaning schedule.
(Critical) The display cooler where yogurt is stored at the front counter was found to be holding ph foods at 45 - 47 degrees f. Corrected by discarding yogurt at time of inspection. It is possible that the door may not have been closed all the way causing the ambient air temperature to elevate. One thermometer in the unit was found at 48 degrees f. Adjust/repair as needed. Once unit is capable of holding ph foods at 41 degrees f or below you may place the yogurt back into the unit.
(Critical) Both creamer dispensers at drive thru and on counter were found to be dispensing creamer at 45 - 46 degrees f. Ph foods must be maintained at 41 degrees f. Adjust or repair unit to hold product at 41 degrees f or below. Note that there is one creamer in the facility that is dispensing at 41 degrees f. In the interim the creamer is to use time as a public health control and be discarded if not consumed within 6 hours. Mark time creamer is placed into dispense unit and discard at the expiration time if not consumed. This must be followed until the unit is repaired and capable of holding the creamer at 41 degrees f or below.
(Critical) There is some mold build up on the ice machine interior. Clean now and place on a more frequent cleaning schedule.
Both creamer dispensers at the drive thru and at the counter were found to be holding cream at 45 - 46 degrees f. Ph foods must be maintained at 41 degrees f or below. Call for repair or adjustment of unit. In the interim use time control on the product by marking time product goes into the cooler and consuming or discarding within 6 hours.
The yogurt display cooler at the front counter had an ambient air temperature of 48 degrees f. Yogurt was temped at 45 - 47 degrees f. Ph foods must be maintained at 41 degrees f or below. Call for repair or adjustment of unit. May be do to door being ajar.
The gasket on the prep cooler door has build up, clean now and place on a more frequent cleaning schedule.