Online Form - Food Facility Inspections (4 Month)

Food Facility Inspections (4 Month)

Asterisks (*) indicate required fields

Employee Knowledge

All food employees shall have adequate knowledge of and be trained in food safety as it relates to their assigned duties. There shall be a Food Manager Certificate on the premises for the designated employee that has passed an approved and accredited exam. Food facilities that prepare, handle, or serve non-prepackage food shall ensure that all food handlers have an approved food handler card. (113947, 113947.1-113947.5, 113948)

Comments

51 COS

Inspection Date*

Inspection For*

Carl's Jr

Recurrence Date

Inspector*

Comments

Report

Picture

Comments

48 COS

Comments

49 COS

Comments

50 COS

Employee Health and Hygenic Practices

Employees with a communicable disease shall be excluded from the food facility/preparation of food. Gloves shall be worn if an employee has lesions. The facility shall require food employees to report incidents of illness or injury and comply with all applicable restrictions. (113949.1, 113949.2, 113949.5, 113950, 113950.5, 113975)

Employees experiencing sneezing, coughing, or runny nose shall not work with exposed food, clean equipment, utensils, or linens. (113974)

No employees shall eat, drink, or smoke in any work area. (113977)

Comments

18 COS

Contamination by Hands

Employees are required to wash their hands when required and use gloves when appropriate. (113952, 113953.3, 113953.4, 113961, 113968, 113973 [b-f])

Handwashing facilities must be provided, maintained with soap and single-use towels or drying device, and remain easily accessible. (113953, 113953.1, 113953.2, 114002.1)

Time and Temperature Relationships

Potentially hazardous hot foods shall be held at or above 135°F. (113996, 113998, 114004)

Potentially hazardous cold foods shall be held at or below 41°F. (113996, 113998, 114037, 114343(a))

When time only, rather than time and temperature is used as a public health control, records and documentation must be maintained. (114000)

All potentially hazardous foods shall be RAPIDLY cooled from 135°F to 41°F within 6 hours and from 135°F to 70°F within two hours using approved methods. (114002, 114002.1)

All raw food of animal origin shall be cooked to heat all parts of the food to an approved temperature and time. (114004, 114008, 114010)

Any potentially hazardous foods cooked, cooled, and reheated for hot holding shall be brought to a temperature of 165°F for 15 seconds within 2 hours. (114014, 114016)

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19 COS

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4 COS

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2 COS

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3 COS

Protection from Contamination

No unpackaged food that has been served shall be re-served or used for human consumption. (114079)

Any food is adulterated if it bears or contains any poisonous or deleterious substance that may render it impure or injurious to health. (113967, 113976, 113980, 113982, 113988, 113990, 114035, 114041, 114094.5, 114254.3)

All food contact surfaces of utensils and equipment shall be clean and sanitized. (113984(d), 114094, 114099.1, 114099.4, 114099.6, 114101(b-d), 114105, 114109, 114111, 114113, 114115(a, b, d), 114117, 114125(b), 114141)

Manual sanitization shall be accomplished by contact with 100 ppm chlorine solution for at least 30 seconds. Automatic sanitization shall be accomplished by contact with 50 ppm chlorine solution for at least 30 seconds. (114099.4, 114099.6)

Manual sanitization shall be accomplished by contact with 200 ppm quaternary ammonia solution for at least 1 minute. (114099.4, 114099.6)

Manual sanitization shall be accomplished by contact with 25 ppm iodine solution for at least 1 minute. Automatic sanitization shall be accomplished by contact with 25 ppm iodine solution for at least 1 minute. (114099.4, 114099.6)

Manual sanitization shall be accomplished by contact with water of at least 171°F for 30 seconds. Automatic sanitization shall achieve a utensil surface temperature of 160°F as measured by an irreversible registering temperature indictor. (114099.4, 114099.6)

Comments

1 COS

FOOD FROM APPROVED SOURCES

All food shall be obtained from an approved source and maintained in an approved food facility. (113980, 114021-114031, 114041, 114365, 114376)

Shellstock shall have complete certification tags and shall be properly stored and displayed. (114039-114039.5)

Raw Gulf Oysters shall not be offered for sale, without evidence of approved treatment, between the months of April 1 - October 31. Raw Gulf Oyster warning signs are required to be posted for untreated oysters between the months of November 1 - March 31.

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36 COS

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33 COS

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35 COS

A person in charge shall be present at the food facility during all hours of operation. (113945, 113945.1, 113984.1, 114075)

All employees preparing, serving, or handling food or utensils shall wear clean, washable outer garments or uniforms and shall confine hair. (113969, 113971)

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15 COS

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16 COS

CONFORMANCE WITH APPROVED PROCEDURES

The food facility is required to operate pursuant to a HACCP plan or requires a variance. (114257, 114057.1, 114417-114417.2, 114419)

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30 COS

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31 COS

CONSUMER ADVISORY

Ready-to-eat food containing undercooked food or raw egg may be served if the facility notifies the consumer by disclosure and reminder. (114012, 114093)

Limitations are placed on the type of foods which may be served in a licensed healthcare facility and a public or private school cafeteria.

Comments

54 COS

WATER/HOT WATER

An approved, pressurized potable supply of cold and/or hot water shall be provided at all times. (113941, 113953(c), 114099.2(b), 114163, 114189, 114192, 114192.1, 114195)

All liquid waste must drain to an approved fully functioning sewage disposal system; toilets shall be operable. (114197)

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29 COS

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27 COS

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26 COS

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28 COS

Each food facility shall be kept free of insects, birds, animals, or vermin (rodents (rats, mice), cockroaches, flies). (114259, 114259.1, 114259.4, 114259.5)

Comments

45 COS

GENERAL FOOD SAFETY REQUIREMENTS

All food shall be thawed under refrigeration, completely submerged under cold running water, in a microwave oven, or during the cooking process. (114018, 114020)

All food shall be separated and protected from contamination. (113980, 113984, 113986, 114060, 114067, 114077, 114073, 114143)

Raw, whole produce shall be washed prior to preparation. (113992)

All chemicals shall be stored separate from food, utensils, and food-contact surfaces, and shall be used in an approved manner. (114254, 114254.1, 114254.2)

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43 COS

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42 COS

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41 COS

FOOD STORAGE/DISPLAY/SERVICE

Food shall be stored in an approved manner. (114047, 114049, 114051, 114053, 114055, 114067(h), 114069(b))

Unpackaged food shall be displayed and dispensed in a manner than protects the food from contamination. (114063, 114035, 114089.1)

Any food is misbranded if its label is false or misleading. Consumer notification shall be provided when required. Food should not contain artificial trans fat. Infant formula or baby food must not be offered for sale after the "use by" date. (114087, 114089, 114089.1(a, b), 114090, 114093.1, 114094, 114094.5, 114377, 114365.2, Sherman Food, Drug and Cosmetic Law)

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5 COS

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6 COS

EQUIPMENT/UTENSILS/LINENS

All nonfood-contact surfaces of utensils and equipment shall be clean. (114115(c))

Food facilities that prepare food shall be equipped with warewashing facilities and sanitizer test strip or equipment. (114067(f, g), 114099, 114099.3, 114099.5, 114101(a), 114101.1, 114101.2, 114103, 114107, 114125)

All utensils and equipment shall be approved, fully operative, and in good repair. (114130, 114130.1, 114130.2, 114130.3, 114130.5, 114130.6, 114132, 114133, 114137, 114139, 114153, 114155, 114163, 114165, 114167, 114169, 114175, 114177, 114180, 114182)

Utensils, equipment, and linens shall be handled and stored so as to be protected from contamination. (114074, 114081, 114119, 114121, 114161 114178, 114179, 114083, 114185, 114185.2, 114185.3, 114185.4, 114185.5)

Vending machines must be operated according to regulations. (114145)

Adequate lighting and ventilation shall be provided. Exhaust hoods should be approved and maintained. (114149, 114149.1, 114149.2, 114149.3, 114252, 114252.1)

Probe and display thermometers shall be available for use and provided for all equipment required to hold a certain temperature. (114157, 114159)

Wiping cloths used to wipe service food-contact surfaces shall be used only once unless kept in clean water with sanitizer. (114135, 114185.1, 114185.3(d-e))

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14 COS

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13 COS

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12 COS

PHYSICAL FACILITIES

All plumbing, plumbing fixtures and grease interceptors shall be installed in compliance with local plumbing ordinances. (114171, 114183.1, 114190, 114192, 114193, 114193.1, 114199, 114201, 114269)

The premises shall be kept free of waste and must be disposed of appropriately. (114244, 114245, 114245.1, 114245.2, 114245.3, 114245.4, 114245.5, 114245.6, 114245.7, 114245.8)

Toilet facilities shall be adequate, maintained clean, sanitary, and in good repair. (114250, 114250.1, 114276)

The premises of the food facility shall be kept clean and vermin-proof; non food items shall be stored and displayed separate from food and food-contact surfaces. (114067(j), 114123, 114143(a, b), 114256, 114256.1, 114256.1, 114256.4, 114257, 114257.1, 114259, 114259.2, 114259.3, 114279, 114281, 114282)

Comments

47 COS

PERMANENT FOOD FACILITIES

Food facility shall be fully enclosed. Walls, floors, and ceilings shall be approved and in good repair. (114143(d), 114266, 114268, 114268.1, 114271, 114272)

No sleeping accommodations shall be in any room where food is prepared, stored, or sold. (114285, 114286, 114365)

Comments

24 COS

SIGNS/REQUIREMENTS

Required signs and permits shall be posted in prominent locations; the last inspection report shall be maintained on site. (113725.1, 113945.1, 113953.5, 113978, 114075, 114276, 114381(e))

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9 COS

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8 COS

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11 COS

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7 COS

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10 COS

COMPLIANCE ENFORCEMENT

A person building or remodeling a food facility shall submit plans for approval before starting any construction or remodeling of any facility used as a food facility. (114380)

A food facility shall not be open for business without a valid permit. (114067(b, c), 114381(a), 114387)

An enforcement officer may impound food, equipment, or utensils that are found to be unsanitary or in disrepair. (114393)

An enforcement officer may suspend or revoke the permit for non-compliance or for interference in the duty of the enforcement officer. (114405, 114409, 114411)

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23 COS

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21 COS

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22 COS

Person In Charge

Title of Person In Charge

Type*

Non-routine re-inspection due

Not applicable

Not observed

Not applicable

Not observed

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Comments

7A COS

Comments

7B COS

Not applicable

Not observed

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14A COS

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14B COS

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14C COS

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14D COS

Not applicable

Not observed

Not applicable

Not observed

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Not observed

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17 COS

Not Applicable

Not Observed

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20 COS

Not Applicable

Not Observed

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25 COS

Not Applicable

Not Observed

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32 COS

Not Applicable

Not Observed

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34 COS

Not Applicable

Not Observed

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37 COS

Not Applicable

Not Observed

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38 COS

Not Applicable

Not Observed

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39 COS

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40 COS

Not Applicable

Not Observed

Not Applicable

Not Observed

Comments

*

44 COS

Not Applicable

Not Observed

Comments

46 COS

Not Applicable

Not Observed

Inspection Result*

Email Date

Original Inspection

Re-Inspection ID

Reinspection Date