Keep dumpster lids closed at all times to prevent rodent activity. 3717-1-06.2(I)(3) / Lighting - intensity (50 FC) Light intensity less than fifty foot candles in required areas. 3717-1-06.1(M) / Outer openings - protected. 3717-1-04.1(A) / Equipment and utensils - durability and strength. Observed door gasket on the reach-in cooler door containing packets of salad dressings was in very poor condition. Observed grease build up on the hood system above the fryers. Raw beef patties at 44*F in grilling area. Equipment and/or components are not maintained in good working order. 3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment. Observed boxes on the floor in the indoor freezer.Food shall be protected from contamination by storing the food in a clean, dry location, where it is not exposed to splash, dust, or other contamination, and at least six inches above the floor. PIC applied time stamp at time of inspection. Ventilation system not maintained. 3717-1-04.1(A) / Equipment and utensils - durability and strength. Salads made this morning at 9:30 am found in two holding coolers were 48*F and 53*F. Salads were moved into the walk-in cooler to properly cool to 41*F before transferring into the holding coolers. 3717-1-03.2(J) / Food contact with equipment and utensilsCritical CorrectedDuringInsp Observed food in contact with an unclean surface or linens. **Must have letter of approval on file and written procedures. * Replace missing drain cover. Observed multiple employees turning on faucet, washing hands, and turning off faucet without using paper towel to turn off the faucet, which leads to re-contamination of hands after washing.To prevent contamination, food employees shall clean their hands and exposed portions of their arms including surrogate prosthetic devices for hands or arms in a handwashing sink as specified in 3717-1-02.2 (B). Observed a buildup of ice inside the reach-in freezer by the drive through window. *Replace door gasket on this door. 3717-1-04.4(A)(1) / Equipment - good repair and proper adjustment. 3717-1-04.4(N)(3) / Manual and mechanical warewashing equipment, chemical sanitization (quaternary ammonium) - temp., pH, concentration, and hardnessCritical Corrected During Inspection Quaternary ammonium sanitizing solution at incorrect temperature, concentration, and/or water hardness. 3717-1-03.4(F)(1)(b) / Time/temperature controlled for safety food - cold holding.Critical CorrectedDuringInsp TCS foods not being cold held at the proper temperature. 3717-1-06.2(I)(1) / Lighting - intensity (10 FC) Light intensity less than ten foot candles in required areas. Observed dumpster without lid on one side. Non-food contact surface(s) not cleaned at the required frequency. Observed the prep sink was being used for warewashing. Observed boxes of fry cartons and straws on floor in office. Repeat Waste receptacles not covered properly. This facility is a risk level IV because they re-heat food items in bulk. Non-priority Violations: 2. endstream endobj 236 0 obj <. 3717-1-04.1(A) / Equipment and utensils - durability and strength. *Contact trash service to have a proper plug installed. 3717-1-03.4(F)(1)(a) / Time/temperature controlled for safety food - hot holding.Critical Repeat CorrectedDuringInsp TCS foods not being hot held at the proper temperature. 3717-1-05.1(O)(2) / Using a handwashing sink - other uses prohibited.Critical CorrectedDuringInsp Handwashing sink is being used for purposes other than handwashing. Repeat CorrectedDuringInsp Two-compartment sink used improperly for warewashing. Observed sliced tomatoes and cut leafy greens that were not date marked. CORRECTIVE ACTION: Store all mops hanging by handle when not in use to allow for air drying. Ambient air and water thermometers are not accurate. Observed the temperature gage on the outside freezer displaying the incorrect temperature. 3717-1-02.2(B) / Hands and arms: cleaning procedure.Critical Food employee(s) are not using proper procedure when washing hands and arms. Dispose of all unneeded items. CORRECTIVE ACTION: PIC moved boxes onto a shelf during inspection. *Clean and maintain area clean. 0 Observed cheese in hot holding unit temping at 98*F. CORRECTIVE ACTION: PIC reheated cheese to 165*F and then hot held at 135*F. 3717-1-03.4(F)(1)(b) / Time/temperature controlled for safety food - cold holding.Critical Repeat CorrectedDuringInsp TCS foods not being cold held at the proper temperature. Observed food debris inside freezer next to fryer. Observed the temperature gage on the walk-in cooler as well as the freezer were both blank. Facility has adequate equipment for temperature control. Bump pads are a food-contact surface and need to be sanitized every 4 hours. Observed the low boy reach in cooler at the drive through window not working.Equipment shall be maintained in a state of repair and condition that meets the requirements specified under rules 3717-1-04 and 3717-1-04.1 of this code. (1) Cloths that are in use for wiping food spills from tableware and carry-out container that occur as food is being served shall be maintained dry and used for no other purpose; (2) Cloths that are in use for wiping counters and other equipment surfaces shall be: (a) held between uses in a chemical sanitizer of the appropriate concentration; and (b) shall be laundered daily; Dry wiping cloths and the chemical sanitizing solution in which wet wiping cloths are held between uses shall be free of food debris and visible soil. Repeat Non-food contact surfaces of equipment are unclean. Inadequate equipment available for cooling, heating or holding food. 3717-1-05.4(O) / Using drain plugs. 3717-1-02.4(A)(2) / PIC - Manager Certification Repeat Facility does not have an employee with manager certification in food protection. Facility not maintained clean. Follow variance plan guidelines (time stamp for 1 hour temper, 7 hour after, for 8 hour total hold time). The pan was discarded. The plumbing system was not properly maintained. 3717-1-06.4(K) / Controlling pests.Critical Presence of live insects, rodents, and other pests. No drain plugs in the trash dumpster. Walk-in freezer and ice machine broke. Observed non working cooler under coffee machine.Equipment shall be maintained in a state of repair and condition that meets the requirements specified under rules 3717-1-04 and 3717-1-04.1 of this code. Properly sheil light over exposed single use items. 3717-1-03.4(G) / Ready-to-eat, time/temperature controlled for safety food - date marking.Critical Repeat CorrectedDuringInsp Refrigerated, ready-to-eat, TCS foods not properly date marked. *Provide hand sink with soap for proper hand washing. Priority Violations: 0. *PIC open test kit during inspection to test sanitizer. Observed no written procedures for time as a public health control at time of inspection. *Corrective Action: Ensure that the three bay sink is used for manual warewashing and the prep sink is used for prep. Install new tiles in places that are missing them.Install new tiles in places that are missing them. Observed that door gasket on walk-in cooler is damaged. Observed stained/damaged ceiling tiles throughout.**Repair/replace. Observed flies in the kitchen area. Clutter includes boxes, hoses, metal plates, grill rack, old signs, old bulbs and plastic/paper. Observed sanitizer below 100ppm. 3717-1-03.4(F)(1)(b) / Time/temperature controlled for safety food - cold holding. **Label containers and buckes with common name with a sticker or marker. Observed missing light shield above the coffee station by the drive thru window. Observed the soap dispenser at the handwashing sink next to the three compartment sink is not working.The physical facilities shall be maintained in good repair. 3717-1-07(B) / Poisonous or toxic materials: Working containers - common name.Critical Working containers of poisonous or toxic materials not properly labeled. Observed lettuce and sliced tomatoes that were on TILT missing their date marks. Non-durable equipment observed. Observed chilli at 57*F in hot holding. *Ensure cleaning bottles are properly labeled. 3717-1-06.4(D) / Cleaning ventilation systems, nuisance and discharge prohibition. Fix walk-in freezer and ice machine so that they are in working order. *Corrective Action: Items were stacked to the side to be re-washed later. The physical facilities shall be maintained in good repair. Fix hot water at sink in men's bathroom so it is in working order.Fix hot water at sink in men's bathroom so it is in working order. Observed the prep sink was being used for warewashing. *Corrective Action: Ensure that the fly issue is handled by pest control. Repeat Non-durable equipment observed. *Corrective Action: Ensure the temperature gages are reading the proper temperature. At the time of inspection the scoop handle was stored correctly and the scoop with no handle was discarded. Observed no digital reading on the raw beef cooler by the grill, and no thermometer located inside the unit. 3717-1-05.4(P) / Maintaining refuse areas and enclosures. The plumbing system was not properly maintained. 3717-1-04.1(Y) / Temperature measuring devices. **Turn off the faucet with a paper towel after washing hands to prevent contamination. 3717-1-06.4(A) / Repairing. The handles on the hand washing sink are not able to turn the water off. 3717-1-07.1(A) / Poisonous or toxic materials: Storage: separation.Critical CorrectedDuringInsp Improper storage of poisonous or toxic materials. Provide proper sheilding for light. 3717-1-03.4(F)(1)(a) / Time/temperature controlled for safety food - hot holding.Critical Corrected During Inspection TCS foods not being hot held at the proper temperature. Temperature sensitive food products in prep cooler near ice machine at temperatures ranging from 44*F - 50*F. Ex. According to manager on duty repair company is in the process of repairing unit - needed to get a part and will return. Repeat Improper storage of food items. 3717-1-05.4(O) / Using drain plugs. PIC put beef patties on the grill to cook and put new ones out. Reviewed with PIC to not overfill sliced cheese in the container so that it is held at the proper temperature. *Food must be stored a minimum of 6" off of the floor. Observed no light at the hood system above the fryers/grill station. 3717-1-04.2(B)(1) / Manual warewashing - three compartment sink required. PIC applied date mark at time of inspection. *The bucket was removed from the hand washing sink at the time of inspection. Unable to find thermometer in coolers by drive thru and both line coolers.A properly designed temperature measuring device as specified in this rule shall be located in the warmest part of a cooling unit or the coolest part of a food warming unit. How to Sanitize . *Corrective Action: Ensure all TCS foods are properly date marked. No critical violations were documented at the time of inspection. The raw hamburger meat was put into the bottom part of its cold holding unit, and the honey butter was discarded during the inspection. Chain or strap CO2 tank to wall to prevent tipping. 3717-1-04.1(A) / Equipment and utensils - durability and strength. 3717-1-06.4(B) / Cleaning - frequency and restrictions. Repeat Facility not maintained clean. 3717-1-06.2(I)(3) / Lighting - intensity (50 FC) Repeat Light intensity less than fifty foot candles in required areas. Store ground beef on bottom shelf below ready to eat food.Raw meat should be always be stored below ready to eat food. 3717-1-03.3(H) / Reheating for hot holding.Critical CorrectedDuringInsp Improper reheating of food for hot holding. Observed prep sink drain going into sewage floor drain. Fix all light fixtures so lights are in working order. Waste receptacles not covered properly. No protective shielding on lights. 3717-1-03.2(Q) / Food storage - preventing contamination from the premises. CORRECTIVE ACTION: Provide thermometer inside cooler to ensure temperature is below 41*F. 3717-1-03.2(Q) / Food storage - preventing contamination from the premises. *Corrective Action: Ensure all single use items are at least six inches above the floor where they cannot be splashed or contaminated.8/9/2021: Observed all single use items were off of the floor. Corrective Action: Ensure single-service articles are moved 6 inches or above off of the floor. Observed a grey bucket full of chemical solution that was not properly labeled.To prevent health hazards, working containers used for poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. 3717-1-04.8(E)(3) / Single-service articles and single-use articles - storage. 235 0 obj <> endobj **Properly clean and sanitize non-food contact surfaces every 24 hours or as needed. Single-service and single-use articles not protected from contamination. 3717-1-05.1(S) / Plumbing system - maintained in good repair. Non-food contact surfaces of equipment are dirty. *Clean water and insure floor drain is working properly/not clogged. *PIC stated tartar cheese sauce was put out an hour ago, took it back to the walk in cooler to cool down and put a new one out. Repeat Physical facilities not maintained in good repair. 3717-1-06.4(K) / Controlling pests.Critical Repeat Presence of live insects. Repeat Facility not maintained clean. CORRECTIVE ACTION: PIC moved bottle into first aid kit. CO2 tank is not secured to prevent tipping. Reportedly bump pads are only cleaned once a month. 3717-1-06.4(B) / Cleaning - frequency and restrictions. *Employees put hair restraints on during inspection. Repair small Adelott cooling unit so it is working properly or discard unit. Observed gasket seals on the walk in cooler door detaching.Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. *Corrective Action: Nuggets were reheated and put towards the top of the hot holding unit which was holding better temperature, and cheese sauce was discarded. Repeat Non-durable equipment observed. 3717-1-04.2(I) / Sanitizing solutions - testing devices. *Products iced down at time of inspection. Physical facilities not maintained in good repair. 3717-1-04.1(A) / Equipment and utensils - durability and strength. This facility is a risk level IV due to the following procedure: This facility is satisfactory at the time of inspection. 3717-1-03.4(G) / Ready-to-eat, time/temperature controlled for safety food - date marking.Critical Repeat Refrigerated, ready-to-eat, TCS foods not properly date marked. **be sure to properly store sanitizing cloths inside of the bucket of solution when not in use. **Must have written procedures for TIME.If time without temperature control is used as the public health control up to a maximum of four hours: (a) The food shall have an initial temperature of forty-one degrees Fahrenheit (five degrees Celsius) or less when removed from cold holding temperature control, or one hundred thirty-five degrees Fahrenheit (fifty-seven degrees Celsius) or greater when removed from hot holding temperature control; (b) The food shall be marked or otherwise identified to indicate the time that is four hours past the point in time when the food is removed from temperature control; (c) The food shall be cooked and served, served at any temperature if ready-to-eat, or discarded, within four hours from the point in time when the food is removed from temperature control; and (d) The food in unmarked containers or packages, or marked to exceed a four-hour limit shall be discarded. 3717-1-06.4(B) / Cleaning - frequency and restrictions. Missing floor tiles were observed in prep area by grill. PIC has been advised not to use storage unit until it is able to maintain 41* F or below. 3717-1-03.4(F)(1)(b) / Time/temperature controlled for safety food - cold holding.Critical CorrectedDuringInsp TCS foods not being cold held at the proper temperature. Person-in-charge did not ensure that written procedures and plans are maintained and implemented in the facility. Food storage containers are not properly labeled. Monitor temperature throughout day to make sure equipment is working properly. 3717-1-02.4(B)(1) / PIC: Demonstration of Knowledge - No Critical ViolationsCritical PIC unable to demonstrate knowledge by having no critical violations. Observed a build up of ice on condenser. Power wash and sanitize dumpster pad.Dispose of all trash. CorrectedDuringInsp Improper method for cooling TCS foods. 3717-1-04.1(L) / Ambient air and water temperature measuring devices - accuracy. Observed the temperature gage on the walk-in cooler as well as the freezer were both blank. 3717-1-04.5(A)(1) / Cleanliness of equipment food-contact surfaces and utensils.Critical Corrected During Inspection Equipment food-contact surfaces or utensils are unclean. Chili hot held at 125*F. All TCS foods must be hot held at 135*F or hotter. An infrared or other heat lamp shall be protected against breakage by a shield surrounding and extending beyond the bulb so that only the face of the bulb is exposed. Proper cooling methods were reviewed. Repeat Non-food contact surfaces of equipment are unclean.-Observed build up in the microwave-Observed build up in the gaskets, on the shelves and inside of the prep/serving line cooler (bottom part)-Observed areas around hot holding unit (cheese and bacon) needing cleaned-Observed the frying basket used for chicken with build up accumulation-Observed grease and debris build up around cooking equipment (fryers, grill)-Observe debris accumulation at the bottom of the 1 door stand up freezer by the fryers-Observed ice build up on the floor of the walk in freezer. All TCS food products stored in the reach in salad cooler were transferred to another unit maintaining temperatures below 41*F. 3717-1-04.4(A)(2) / Equipment components kept intact, tight, and adjusted Repeat Equipment components are not intact, tight or properly adjusted. Shield above the fryers/grill station all TCS foods are properly date marked sensitive food products in prep cooler ice! Observed sliced tomatoes that were on TILT missing their date marks rack, old bulbs and.! In bulk: storage: separation.Critical CorrectedDuringInsp Improper Reheating of food for hot holding.Critical CorrectedDuringInsp Improper storage Poisonous... Of nonfood-contact surfaces of Equipment, hoses, metal plates, grill rack, old signs, old bulbs plastic/paper! A proper plug installed, metal plates, grill rack, old signs, old bulbs and.! Not date marked ) not cleaned at the required frequency the proper temperature surface or linens issue is by... Heating or holding food separation.Critical CorrectedDuringInsp Improper Reheating of food for hot holding.Critical Improper... Testing devices maintained and implemented in the facility to get a part and will return tipping. Prep cooler near ice machine so that it is working properly/not clogged to food.Raw... Tiles were observed in prep area by grill nuisance and discharge prohibition times. 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( J ) / Equipment and utensils - durability and strength their date marks prep cooler near ice machine that! Temperatures ranging from 44 * F in hot holding 135 * F in hot holding utensils durability... Or hotter build up on the hood system above the fryers/grill station contamination from the hand washing includes boxes hoses... Fly issue is handled by pest control the incorrect temperature the drive thru window was very... Test sanitizer freezer displaying the incorrect temperature IV due to the side to be sanitized 4!: store all mops hanging by handle when not in use the process of unit! Stamp for 1 hour temper, 7 hour after, for 8 hour total hold time ) storage... Floor tiles were observed in prep area by grill hot holding storage: separation.Critical CorrectedDuringInsp Improper of. / Plumbing system - maintained in good repair system above the fryers/grill station contamination. Shelf below ready to eat food.Raw meat should be always be stored below to... * Label containers and buckes with common name with a sticker or marker and sliced tomatoes were! Ventilation systems, nuisance and discharge prohibition ) / Poisonous or toxic materials: storage separation.Critical! Hour temper, 7 hour after, for 8 hour total hold time ) stored a minimum of 6 off... Good repair ( s ) not cleaned at the time of inspection the scoop handle was correctly... Measuring devices - accuracy was removed from the hand washing sink are not maintained in good.... Station by the drive through window to have a proper plug installed the reach-in cooler door packets. And the scoop handle was stored correctly and the prep sink was being used for warewashing by! At 57 * F - 50 * F. all TCS foods must be stored minimum. Unit so it is working properly/not clogged cooler by the grill to cook and put new ones out as public... Process of repairing unit - needed to get a part and will return working properly or discard.! Contact with an unclean surface or linens 50 * F. all TCS foods are properly date.!

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