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. Observed a bucket being stored inside of the hand washing sink near the front counter. Observed clutter in back closet in dry storage. Observed food on the floor of the freezer. Sanitizer bucket was also replaced. 3717-1-06.2(I)(3) / Lighting - intensity (50 FC) Light intensity less than fifty foot candles in required areas. *PIC noticed sanitizer was not being dispensed and fixed the issue during the inspection. Repair/replace to properly maintain unit. 3717-1-06.2(C) / Handwashing sinks - hand drying provision. Tomatoes at 47*F, mayo at 50*F, and ranch at 44*F. *Corrected: PIC discarded all needed food products during inspection.3. 3717-1-04.4(A)(1) / Equipment - good repair and proper adjustment. CorrectedDuringInsp Food employee(s) not wearing a hair restraint. 3717-1-06.1(I) / Light bulbs - protective shielding. No sanitizer test kit available. Increase light intensity in prep area so intensity is 50 foot candles or higher.Increase light intensity in prep area so intensity is 50 foot candles or higher. Observed build up on nozzle of pop machine in drive thru area. Observed a build-up of grime and food debris on floors throughout kitchen, especially under equipment. Observed sanitizer below 100ppm. At the time of inspection the manager provided paper towels at the handwashing sink. Facility not maintained clean. 263 0 obj <>/Filter/FlateDecode/ID[<48B2FAC94F588A459F29604DF9E0AD29>]/Index[235 52]/Info 234 0 R/Length 128/Prev 188701/Root 236 0 R/Size 287/Type/XRef/W[1 3 1]>>stream Observed cardboards and trash accumulation around the dumpsters area. 3717-1-04.4(A)(2) / Equipment components kept intact, tight, and adjusted Repeat Equipment components are not intact, tight or properly adjusted. Observed light bulbs or heat lamp that were not properly shielded or coated where required. **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. 3717-1-04.2(A) / Equipment - cooling, heating, and holding capacities. *Clean and maintain area clean. Observed prep sink drain going into sewage floor drain. PIC reported that the cheese was leftover from breakfast earlier in the day. Observed both dumpsters, for trash and cardboard, had their lids open. Observed cheese sauce beside the cold holding unit at 83.6 degrees and chicken nuggets regular/spicy being held in between 111 degrees and 120 degrees. There was no working thermometer in the raw burger cooler. Cooking equipment and utensils air drying at the three compartment sink are subject to splash from the hand washing.Cleaned equipment and utensils, laundered linens, single-service articles, and single-use articles shall be properly stored as described in this rule. Replace all missing tiles so floor is level. Observed a broken grease filter assembly. Observed (1) raw burger patties being held at 47-50*F on the top portion of the meat cooler next to the grill. 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. Sweep and mop out freezer. Observed torn gaskets on the following coolers: raw beef cooler, reach-in freezer by grill, french fry freezer, prep cooler by drive thru, and reach-in cooler by ice machine. Observed tartar cheese sauce cold holding at 48F and sliced cheese overfilled in the container that cheeses on top were cold holding at 52.8F in the serving line. Dumpster lids left open. Observed the temperature gage on the outside freezer displaying the incorrect temperature. 3717-1-03.2(D) / Food storage containers - identified with common name of food. No violations were documented at the time of inspection. Observed torn gaskets on reach-in coolers throughout kitchen. Repair or replace the grease filter assemblies as needed. *Corrected: Ice was removed during inspection. Single-service and single-use articles not protected from contamination. Repeat CorrectedDuringInsp Three-compartment sink not available for manually washing, rinsing, and sanitizing of utensils. Improper storage of food items. *Repair/replace missing lid and ensure lids are closed when not in use. %%EOF Equipment and/or components are not maintained in good working order. *Ensure hood is cleaned and increase cleaning frequency as needed.Observed slight dust build up on the ceiling above the ice machine. 3717-1-04.1(A) / Equipment and utensils - durability and strength. 3717-1-04.4(A)(2) / Equipment components kept intact, tight, and adjusted Equipment components are not intact, tight or properly adjusted. The handles on the hand washing sink are not able to turn the water off. Observed the following:1. Observed no soap at handwashing sink by the drive thru window. 3717-1-02.4(B)(1) / PIC: Demonstration of Knowledge - No Critical ViolationsCritical PIC unable to demonstrate knowledge by having no critical violations. *Employee was stopped and PIC had her wash hands and put new gloves on. *Provide air gap for drain lines. Observed the following in need of cleaning (numbers were kept from the original reported):(2) product hot holding unit on the serving line (3) interior of the fryer freezer next to the fryers (ice accumulation)(5) ventilation hood vents above the fryers and the grills (grease/dust accumulation)(6) bun toaster- accumulation of crumb debris on the bottom(7) exterior of the lemonade machine (currently not being used)(9) interior of microwave*Clean the above mentioned items 3717-1-05.4(O) / Using drain plugs. CORRECTIVE ACTION: Provide thermometer inside cooler to ensure temperature is below 41*F. 3717-1-04.1(A) / Equipment and utensils - durability and strength. Observed several cleaning issues:-Buildup of debris on the walls around the warewashing sink.-Buildup of debris underneath the chicken nugget/fry warmer.-Buildup of liquid in cooler housing raw beef next to grill.-Buildup of debris on the inside of door handles on cold and hot holding equipment. Kits are not interchangeable so check with your chemical supplier to be effective, a amount. The carton was immediately moved. 3717-1-04.1(Y) / Temperature measuring devices. Observed missing rodent proof drain grate on utility sink. CORRECTIVE ACTION: Use hand sink only for hand washing. Observed the light intensity in front of the burger grill at 30 foot candles of lighting.The light intensity shall be at least fifty foot candles (five hundred forty lux) at a surface where a food employee is working with food, utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor. 3717-1-06.4(A) / Repairing. *Repair and replace light shields. Observed raw bacon over tomatoes in the walk-in cooler. Observed the three compartment sink was not being used for warewashing due to the faucet breaking off. 3717-1-06.2(B) / Handwashing cleanser - availability. Observed food debris inside microwave. 3717-1-04.1(Y) / Temperature measuring devices. 3717-1-06.4(B) / Cleaning - frequency and restrictions. 3717-1-06.2(E) / Handwashing signage. 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(C) / Handwashing sinks - hand drying provision. Sweep and mop entire floor each day. Observed an outside digital reading of walk-in cooler at 48*F. PIC stated that they have been having issues with the walk-in cooler and maintenance was last out on 8/15. CorrectedDuringInsp Improper use and/or maintenance of wiping cloths. Observed handwashing sink with a sanitizer bucket in it. *Corrective Action: Ensure the three bay sink is serviced so that it can be used for manual warewashing. 3717-1-02.4(C)(17) / PIC: duties - ensure the facility has written procedures for responding to vomiting and diarrheal events. Cheddar not reheated to 165*F or higher for hot holding. Manager labeled buckets during the time of inspection.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. 3717-1-06.4(A) / Repairing. *Repair and replace light shields. 3717-1-03.4(F)(1)(b) / Time/temperature controlled for safety food - cold holding. 3717-1-04.2(I) / Sanitizing solutions - testing devices. Solution was replaced. Observed various items out of temperature such as sliced tomatoes at 47.4 degrees (cold holding unit near three bay), Muenster cheese at 50.3 degrees (cold holding unit near three bay), sliced tomatoes at 53 degrees (cold unit near take out window) honey butter at room temperature, and raw hamburger meat at 50 degrees *Corrective Action: TCS items on the cold holding tables were pulled into the walk-in cooler in order to get down below 41 degrees. 3717-1-06.2(C) / Handwashing sinks - hand drying provision. 3717-1-04.1(Y) / Temperature measuring devices. Cleaned equipment and utensils, laundered linens, or single-service and single-use articles are not properly stored. *Corrective Action: Ensure that the three bay sink is used for manual warewashing and the prep sink is used for prep.8/9/2021: Observed the prep sink was being used for food prep during the inspection. 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. Repeat Non-durable equipment observed. Observed various items out of temperature such as sliced tomatoes at 47.4 degrees (cold holding unit near three bay), Muenster cheese at 50.3 degrees (cold holding unit near three bay), sliced tomatoes at 53 degrees (cold unit near take out window) honey butter at room temperature, and raw hamburger meat at 50 degrees *Corrective Action: TCS items on the cold holding tables were pulled into the walk-in cooler in order to get down below 41 degrees. Employee eating, drinking, or using tobacco in non-designated area. Observed dust accumulation on the air vents, especially above the prep table. Observed light shield coming out above the ice machine and 3 compartment sink. Observed hand wash sink in prep area that is dripping. 3) Observed a buildup of debris on the floors underneath the three compartment sink and the walls around the sink.4) Observed a buildup of debris on the floors underneath the shelf housing cleaning chemicals by the mop drain.5) Observed a buildup of debris on the floors behind and underneath the ice machine.6) Observed a buildup of debris on the floors underneath the grill and friers in the hood. Observed raw bacon stored over top of ready-to-eat frosty mix. Repair wall and tile to properly maintain. Observed missing light shield above the coffee station by the drive thru window. Observed cut tomatoes and gravy without date marking in walk in cooler. Observed no light at the hood system above the fryers/grill station. *Clean nozzle of pop machine in drive thru area. 3717-1-06.4(B) / Cleaning - frequency and restrictions. Monitor temperature throughout day to make sure equipment is working properly. A properly designed temperature measuring device as specified in this rule shall . Fix pipe so a proper air gap of 2 inches is present to prevent backflow and possible contamination of ice.Fix pipe so a proper air gap of 2 inches is present to prevent backflow and possible contamination of ice. *Talked with PIC to put a work order in to have hot water checked to ensure facility has proper hot water throughout the facility and at the required temperature. Repeat Non-durable equipment observed. Observed flies inside kitchen, primarily near mop sink. At the time of this inspection, the PIC had this solution discarded and a fresh one prepared. Repeat Hot and cold holding equipment thermometer was missing, located incorrectly, or not easily readable. 3717-1-03.4(G) / Ready-to-eat, time/temperature controlled for safety food - date marking.Critical CorrectedDuringInsp Refrigerated, ready-to-eat, TCS foods not properly date marked. 3717-1-06.4(B) / Cleaning - frequency and restrictions. Observed that door gasket on walk-in cooler is damaged. Repeat Cold or hot holding equipment did not contain a thermometer, or the thermometer was not correctly placed. 3717-1-06.4(K) / Controlling pests.Critical Presence of live insects, rodents, and other pests. 3717-1-04.1(A) / Equipment and utensils - durability and strength. Buckets should be changed every 2 -4 hours or more as needed to keep the water clean and the sanitizer effective in use. Chili held at 125*F. Reheat chili to 165*F or hotter before hot holding at 135*F or above.Reheat chili to 165*F or hotter before hot holding at 135*F or above. Store all single use items at least 6 inches off of the floor on a non-porous surface.Store all single use items at least 6 inches off of the floor on a non-porous surface. *Repair holes in the walls and replace missing cove base. This will prevent tripping and possible injury. Facility has adequate equipment for temperature control. Follow variance plan guidelines (time stamp for 1 hour temper, 7 hour after, for 8 hour total hold time). Repeat Corrected During Inspection Non-durable equipment observed. New product was delivered from other facilities and is being placed in function units until the walk-in cooler is repaired. Ventilation system not maintained. Walk-in freezer and ice machine broke. Observed insufficient hot water throughout the facility: handwashing sinks were not reaching at least 100F, prep sink and 3 compartment sink highest hot water was observed at 105F. Fix all light fixtures so lights are in working order. Repeat Observed waste receptacle drains that did not have plugs.Drains in receptacles and waste handling units for refuse, recyclables, or returnables shall have drain plugs in place. Observed potatoes stored on the floor and dry storage items stored on the floor in the outdoor freezer. 3717-1-04.1(Y) / Temperature measuring devices. 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. Corrective Action: Ensure food is properly protected from contamination. Light intensity in prep area is at 27 foot candles. Non-food contact surfaces of equipment are unclean. PIC has been advised not to use storage unit until it is able to maintain 41* F or below. 3717-1-04.2(A) / Equipment - cooling, heating, and holding capacities. Observed raw bacon over tomatoes in the walk-in cooler. 3717-1-06.4(D) / Cleaning ventilation systems, nuisance and discharge prohibition. **Must have letter of approval on file and written procedures. Corrective Action: Ensure a cleaning frequency is in place to prevent a build-up of grime and food debris. 3717-1-06.4(B) / Cleaning - frequency and restrictions. At the time of inspection the scoop handle was stored correctly and the scoop with no handle was discarded. Chain or strap CO2 tank to wall to prevent tipping.Replace all missing tiles so floor is level. 3717-1-03.2(C) / Packaged and unpackaged food - preventing contamination by separation, packaging, and segregationCritical Food not properly protected from contamination by separation, packaging, and segregation. Plumbing system not properly maintained or repaired. I observed several requests for support to have the walk-in cooler maintenanced stating that it was not cold holding properly. Waste receptacles not covered properly. 3717-1-06.1(M) / Outer openings - protected. 3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment. *Corrective Action: Ensure three bay sink has sanitizer so that equipment and dishes can be sanitized.8/9/2021: Observed sanitizer was working and in the proper area of the three bay sink. Observed raw beef patties in cold holding storage unit next to prep line measured at 50.1* F.**PIC states beef patties have been in storage unit for 30 minutes. Monitor temperature throughout day to make sure equipment is working properly. *PIC placed one in each unit. 3717-1-07.1(A) / Poisonous or toxic materials: Storage: separation.Critical CorrectedDuringInsp Improper storage of poisonous or toxic materials. A plastic bag was being used instead. *Repair/replace lights. 3717-1-06.4(D) / Cleaning ventilation systems, nuisance and discharge prohibition. At the time of inspection the salads were transferred into another unit maintaining temperatures below 41*F. 3717-1-04.1(A) / Equipment and utensils - durability and strength. Observed the walk-in cooler operating at 52*F. 3717-1-04.1(A) / Equipment and utensils - durability and strength. Observed a buildup of debris and grease on the filters of both hoods in the kitchen.
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