Chevron ExtraMile 7015

Inspector's notes

Observed and orange/brown spill and food debris in the microwave. Informed PIC that it needs to be cleaned and continue to be cleaned at a rate which precludes the accumulation of food residue and other debris. Nonfood-contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Nonfood-contact surfaces shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed several drainpipes fallen into the floor drain near the soda fountain. Informed PIC that all drainpipes need to have at least a one-inch airgap between the outlet of the pipe and the top of the floor drain. All plumbing must be maintained in good repair at all times. Must repair all plumbing to a state of good repair prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed no running water at sole hand sink inside the establishment. Person in charge indicated they have been washing their hands at the 3-compartment sink and that the operator wanted to remove hand sink during their next remodel. Person in charge was informed that because they were permitted with the hand sink it cannot be removed and it must be in proper repair at all times; handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. Establishment must repair hand sink. Corrective Action: Correct within 24 hours (01/09/25).

Inspector's notes

Observed following packaged time/temperature controlled for safety foods with internal temperatures between 47*F - 53*F in the refrigerated display case: Sargento cheese sticks (cheddar, pepper jack, colby), panino cheese/meat sticks (mozzarella/salami, mozzarella/genoa), Lunchables (turkey/cheddar, ham/swiss), deli express sandwiches (egg salad, tuna salad, roast beef, chicken salad, sausage/egg/cheese, BBQ rib), Bomb Burritos, Don Miguel Burritos. Person in charge indicated that it is the responsibility of the night employee to check temperatures of the case and that temperatures were not checked today. The measured ambient temperature of the case using a min/max thermometer was 46.0*F - 57.9*F. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. All TCS foods improperly cold held were discarded by PIC at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed following packaged time/temperature controlled for safety foods with internal temperatures between 47*F - 53*F in the refrigerated display case: Sargento cheese sticks (cheddar, pepper jack, colby), panino cheese/meat sticks (mozzarella/salami, mozzarella/genoa), Lunchables (turkey/cheddar, ham/swiss), deli express sandwiches (egg salad, tuna salad, roast beef, chicken salad, sausage/egg/cheese, BBQ rib), Bomb Burritos, Don Miguel Burritos. Person in charge indicated that it is the responsibility of the night employee to check temperatures of the case and that temperatures were not checked today. The measured ambient temperature of the case using a min/max thermometer was 46.0*F - 57.9*F.

Inspector's notes

Person in charge was unable to provide a probing thermometer at time of inspection. Establishment is required to have a probing food thermometer while storing cold or hot time/temperature controlled for safety foods. Corrective Action: Correct prior to re-inspection 01/07/25.

Inspector's notes

Observed quaternary ammonia test strips; establishment did not have quaternary ammonia onsite but did have chlorine (bleach) present. Person in charge did not know what sanitizer the establishment was using. No chlorine test strips observed. Test strips are required for any sanitizers used with food contact surfaces. Establishment currently has soda nozzles, frozen beverage machine, and hot cocoa machines that requires wash, rinse, and sanitizing. Provide sanitizer test strips prior to re-inspection or acquire quaternary ammonia. Corrective Action: Correct prior to re-inspection on 01/17/25.

Inspector's notes

Observed flooring missing/damaged in the establishment behind the counter. All floors, walls, and ceilings must be maintained and repaired such that it is smooth and easily cleanable. Repair physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection. REPEAT VIOLATION (2ND CONSECUTIVE)

Inspector's notes

Observed flooring missing/damaged in the establishment behind the counter. All floors, walls, and ceilings must be maintained and repaired such that it is smooth and easily cleanable. Repair physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed hot water handle for hand sink not working at time of inspection. The cold water had an internal water temperature of 98*F after running the faucet for several minutes. The establishment must repair the hand sink so that both handles work. Person in charge put in a service request for the sink. Corrective Action: Correct prior to next routine inspection.

Core-3-304.14, C: Wiping Cloths, Use Limitation>>>Observed a wiping cloth stored in chlorine sanitizer with a concentration with 0 ppm. Soiled wiping cloths, especially when moist, can become breeding grounds for pathogens that could be transferred to food. Any wiping cloths that are not dry (except those used once and then laundered) must be stored in a sanitizer solution of adequate concentration between uses. Person in charge indicated they would replace the chlorine sanitizer with one that had a concentration of between 50-100 ppm. Correct By: Correct Prior To Next Routine Inspection