3717-1-04.5(A)(1) / Cleanliness of equipment food-contact surfaces and utensils.
Critical Corrected During Inspection Observed that the mop sink inside the facility had a build up of grease around it. Per the manager this is likely from greasy equipment sitting on the sink before it is cleaned at the end of the day. MAINTAIN THE FOOD PREP SINK CLEAN SO THAT DIRTY GREASE INSIDE THE SINK DOES NOT CONTAMINATE FOODS DURING PREP. The manager had a staff member clean the sink during the inspection.
3717-1-06.2(E) / Handwashing signage.
Observed that the mens restroom did not have a hand washing sign. All hand washing sinks shall be properly denoted to prevent their misuse.
3717-1-06.2(B) / Handwashing cleanser - availability.
Observed that the womens restroom was out of oroder and was not properly stocked with soap and paper towels. MAINTAIN RESTROOMS IN GOOD REPAIR AND PROPERLY STOCKED TO ALLOW PROPER HYGIENE PRACTICES.
3717-1-03.5(C)(3) / Food labels - bulk food
Observed that the facility did not have its bulk ingredients properly labeled. Label all bulk ingredients to prevent any accidental misuse.
3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Observed that the inside of the walk in freezer had ice build up and some tape/plastic build up. Dry clean the walk in freezer and remove the ice to prevent any damage to foods.
Observed that the walk in cooler had a liquid sitting underneath the shelving. Clean the area around the shelving thoroughly and oftne to prevent debris build up which may cause damage to the foods in the cooler.
Observed that the shelving in the reach in cooler had food debris caked on it. CLEAN SHELVING THOROUGHLY AND OFTEN TO PREVNET FOOD DEBRIS FROM FALLING INTO OPEN FOODS IN THE COOLER.
3717-1-05.4(P) / Maintaining refuse areas and enclosures.
Repeat Observed grease on the ground in the dumpster enclosure. The facility shall maintain the dumpster area clean to prevent any grease or debris from falling into the storm sewer.
3717-1-06.1(A) / Floors, walls, and ceilings.
Repeat Observed damaged floor and cove tiles underneath the rear hand washing sink. Repair to prevent any water from entering the walls and causing damage to the building.
Observed that the corner junction next to the hand sink had been pulled off of the wall. Repair the corner molding to prevent any insects or moisture from entering the walls at the facility..
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Complaint/Critical Control Point
Inspection Date: 03-July-2019
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| PIC - Echo Went over report with the PIC. Prior to the inspection the health department received a complaint stating: "Individual purchased a banana milk shake at this Sonic. This milkshake was purchased on Tuesday July 2nd, 2019. After drinking the milkshake and the taste was off the individual opened the container and found that the bananas inside were black and disgusting. The individual states that this has occurred on previous visits to the store as well. This time the individual became ill with nausea and diarrhea the day after." Spoke with the manager at location about the condition of the bananas in the banana milkshake. The manager admitted that the bananas are cut in half and left on the shelf under the milkshake machine without any source of temperature control. during the inspection no bananas were noted so no violations were able to be written. The inspector spoke with the manager about moving some of the items around on the desert station to keep the fruits in a temperature control environment to prevent them from becoming damaged by the environment. The facility shall actively protect its foods to prevent any sources of bacteria growth or contamination. Critical Control Points: I. Employee Health – Person in charge is aware of the OAC requirements and has an employee health policy. Visible or known symptoms and/or diagnoses of illness are addressed according to OAC. Proper use of restriction and exclusion. II. Good Hygienic Practices – Food employees eat, drink, and use tobacco only in designated area; do not use utensils more than once to taste food that is sold or served; no discharge from eyes, nose, and mouth. III. Preventing Contamination by Hands – Adequate handwashing facilities supplied and accessible; hands clean and properly washed; no bare hand contact with ready to eat foods. MAINTAIN ALL HAND WASHING SINKS IN GOOD REPAIR TO PROMOTE GOOD HYGIENIC PRACTICES. IV. Demonstration of Knowledge – Person in Charge demonstrates knowledge by being certified in food protection, responding to food safety questions regarding the operation, or operation complies with the OAC. V. Food from Approved Source – Food obtained from approved source; received at proper temperature; good condition, safe & unadulterated. Required records available for shellstock tags and/or parasite destruction. VI. Time and Temperature Controlled for Safety Food – Facility uses proper cooking time and temperatures. Reheating procedures for hot holding; cooling time and temperatures; hot holding temperatures; cold holding temperatures; date marking and disposition. Time as public health control procedures and record. VII. Protection from Contamination – Food is properly separated and protected. Food contact surfaces are cleaned and sanitized. OBSERVED AREAS THROUGHOUT THE FACILITY THAT WERE NOT MAINTAINED CLEAN. FACILITY SHALL CLEAN THOROUGHLY AND OFTEN TO PREVENT DEBRIS BUILD UP. VIII. Consumer Advisory – provided for any raw or undercooked foods. IX. Highly Susceptible Populations – Pasteurized foods used prohibited foods not offered. X. Chemical – Food additives are approved and properly used. Toxic substances properly identified, stored, and used. Conformance with Approved Procedures – Compliance with variance, specialized process, and HACCP plan. |