EVERGREEN VALERO

Many food products on boxes were stored directly on the floor or on milk crate back in the storage area. [CA] To prevent insect hiding and breading and for easy cleaning of the floor area, please store all food products at least six inches off the floor on an approved shelf or dunnage rack.

There was no functional thermometer on the cold-sandwich display case. [CA] To monitor the ambient air of the units, please install a functional thermometer on all refrigeration units. There was not a functional prob thermometer to measure the internal temperature of the cold and hot food products. [CA] Provide an approved prob type thermometer and use it with regular calibration and sanitization.

The handwash sinks located behind the front counter and back in the kitchen area were blocked by trash can and movable shelves. [CA] Make the handwash sink easily accessible for employees to wash their hands whenever it is necessary. The PIC cleared the handwash stations (COS).

There is an abundant dust accumulation on the restroom’s exhaust vent. [CA] Conduct a regular cleaning on the screens.

The ice scoop for the ice machine was stored on an unclean surface. [CA] All reusable utensils including the ice scoop must be stored on clean surface/container in between use.

During the time of this inspection, two employees working in the front service area were observed touching money and serving open food products without washing hands. [CA] Employee must be trained to wash hand in between touching unclean surface and ready to eat food products, after cleaning or handling chemicals, after picking up something off of the floor, after handling the register/money, after handling garbage, after touching face, hair or body, after eating, drinking, smoking, and chewing gum, after using the bathroom, and after sneezing, coughing, or using a tissue. The employee was told to wash his hands and change his gloves (COS).

A couple of wet/soiled wiping cloths were stored on the counters. [CA] Wet/soiled wiping cloths must be stored in a bucket that has standard sanitizer concentration in between use which is 200 ppm quaternary ammonia or 100 ppm chlorine (bleach).

Some potentially hazardous food stored on the steam table and the hot case including mac and cheese, rice, and drumstick were measured between 120 °F and 130 °F. [CA] All potentially hazardous foods like garlic in oil, cut melons, raw sprouts; cooked foods of plant origin; foods of animal origin and any other food capable of supporting the rapid and progressive growth of infectious or toxigenic microorganisms or the slower growth of Clostridium botulinum shall always be held at 41°F or below or at 135°F or above. The store manager said all the food products were cooked less than two hours, and he is told to either reheat the products to 165 OF and keep them at or above 135 oF or time code all to use within the next two hours. He reheated the products to 165 OF (COS).

Current Environmental Health permit was not posted on public view. [CA] The most current Environmental Health permit must be posted on public view at all the time. Copy of the most recent inspection report was not found on file. [CA] Copy of the most recent inspection report must be kept on file and should be given to anyone for review upon request.

There is an abundant dust accumulation on the restroom’s exhaust vent screen. [CA] Conduct a regular cleaning on the screens.

Some potentially hazardous food stored on the steam table including fried chicken and potato were measured between 120 °F and 135 °F. [CA] All potentially hazardous foods like garlic in oil, cut melons, raw sprouts; cooked foods of plant origin; foods of animal origin and any other food capable of supporting the rapid and progressive growth of infectious or toxigenic microorganisms or the slower growth of Clostridium botulinum shall always be held at 41°F or below or at 135°F or above. The person in charge reheated the products and keep the ambient temperature of the unit above 135 oF (COS).

Some recently washed utensils were stacked together on the utensil storage shelf. [CA] Air dry all clean utensils before staking them together.

The ice cream scoop was stored on containers at room temperature. [CA] Dispensing scoops, spoons, and dippers, used in serving frozen desserts, shall be stored, between uses, either in an approved running-water dipper well with potable water, or in an easily cleanable container. The ice scoop for the ice machine was stored on unclean container. [CA] All reusable utensils including the ice scoop must be stored on clean surface/container in between use.