Tom's Drive In

Year by year

Inspections

1. Apr 10, 2026 Follow Up · No items found

   No violations cited.

2. Apr 1, 2026 Routine · 1 priority foundation, 2 core, 1 repeat
   • Not serious Priority Foundation

     TIME AS A PUBLIC HEALTH CONTROL - PLAN AVAILABLE AND PROPER METHODS

     No time as a public health control plan is available for review or processes were observed that indicate a food was not properly prepared before using time as a public health control.Chicken nuggets hot held at 105F. Time marked and nuggets are re-fried prior to service. Hold time identified as 2 hrs

     Correction: Food item out of temperature control or improperly prepared that is considered unsafe shall be discarded. Time as a public health control shall not be used until a plan is provided and readily available for review by the regulatory authority. Develop written Time as a Health Control plan citing procedure related to nuggets and any other product which is not hot held at or above 135F

     Code 3-501.19 (A)

   • Not serious Core Repeat

     LABELING - FOOD STORAGE CONTAINERS LABELED WITH COMMON NAME

     Squeeze bottles are stored in unlabeled containers.

     Correction: Store all foods that are removed from their original packages in containers labeled with the common name of the food or ingredient.Identify the contents of each squeeze bottle and any other foods placed in secondary containers.

     Code 3-302.12

   • Not serious Core

     EQUIPMENT AND UTENSILS - GOOD REPAIR

     Ice machine condensor panel is damaged andnot maintained in good repair.

     Correction: Repair equipment to good condition or remove from premise.Repair ice machine to normal operating condition.

     Code 4-501.11 (A)

3. Mar 21, 2025 Routine · 2 priority, 2 core
   • Serious Priority Corrected on site

     FOOD CONTACT SURFACES - WAREWASHING CHEMICAL SANITIZATION EXPOSURE TIME

     Utensils in 3 compartment sink warewashing operation are not exposed to the ARRAY QUAT sanitizer for the required amount of time. Employee noted washing, dipping to rinse and dipping to sanitize ~ 5 seconds.

     Correction: Adjust warewashing operation procedures or equipment to assure utensils are exposed to the chemical sanitizer solution for the required time period. Utensils should have a minimum 30 second exposure time when using QUAT sanitizer. Recommend placing items in the sanitizer sink until full then remove and place on the drain board.

     Code 4-703.11 (C)

   • Serious Priority Corrected on site

     TOXIC SUBSTANCES - CONDITIONS OF USE - USED

     ARRAY QUAT is not being used according to manufacturer’s use directions. Concentration of QUAT in the blender sanitizing container was measured in excess of 400ppm.

     Correction: Change procedures and provide training to employees on proper use of poisonous or toxic materials following manufacturer's directions for use. Establish a set volume of QUAT to generate 200PPM sanitizing solution. Wipe rag containers also noted in excess of 200 not at concentration which would be considered a violation. Recommend using the sink dispenser to fill containers instead of estimating.

     Code 7-202.12 (A)

   • Not serious Core

     LABELING - FOOD STORAGE CONTAINERS LABELED WITH COMMON NAME

     Plastic containers of ingredients used for ice cream are stored in unlabeled container. Numerous containers contain allergens.

     Correction: Store all foods that are removed from their original packages in containers labeled with the common name of the food or ingredient. Please simple label on each container identifying the contents

     Code 3-302.12

   • Not serious Core

     NON-FOOD CONTACT SURFACES - CLEAN

     Non-food contact surfaces of line freezer (glass top) are soiled with signficant food debris.

     Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.

     Code 4-601.11 (C)

4. Feb 9, 2024 Follow Up · 1 priority, 1 core, 2 repeat
   • Serious Priority Repeat Corrected on site

     TCS FOOD - COLD HOLDING

     Shake machine mix in shake machine is cold held at 54 °F.

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items. Remaining mix ordered disposed of, equipment taken out of service pending repairs.

     Code 3-501.16 (A) (2) AND (B)

   • Not serious Core Repeat

     FLOORS, WALLS AND CEILINGS - CLEANABILITY

     The floor near the utility sink is damaged with missing tile.

     Correction: Provide floors, walls, and ceilings that are designed, constructed, and installed so they are smooth and easily cleanable. Replace missing tile so that floor surface is smooth and easily cleanable.

     Code 6-201.11

5. Feb 8, 2024 Routine · 1 priority, 1 priority foundation, 1 core
   • Serious Priority Corrected on site

     TCS FOOD - COLD HOLDING

     Shake machine mix in shake machine is cold held at 54 °F.

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items. Remaining mix ordered disposed of, equipment taken out of service pending repairs.

     Code 3-501.16 (A) (2) AND (B)

   • Not serious Priority Foundation

     ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL

     Shake machine is not sufficient in capacity to hold foods at 41F or less. Shake mix measured at 54F.

     Correction: Provide equipment in sufficient capacity to hold food at proper temperature. Reduce food inventory or provide additional approved equipment. Equipment is taken out of service pending repair. Equipment must be properly functioning and able to maintain TCS food at or below 41F

     Code 4-301.11

   • Not serious Core

     FLOORS, WALLS AND CEILINGS - CLEANABILITY

     The floor near the utility sink is damaged with missing tile.

     Correction: Provide floors, walls, and ceilings that are designed, constructed, and installed so they are smooth and easily cleanable. Replace missing tile so that floor surface is smooth and easily cleanable.

     Code 6-201.11