3717-1-06.4(D) / Cleaning ventilation systems, nuisance and discharge prohibition. 3717-1-03.2(Q) / Food storage - preventing contamination from the premises. Non-durable equipment observed. Repeat Waste receptacles not covered properly. 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. Use guidelines should there be an incident. Observed raw beef patties with internal temperature of 47-50*F in reach in cooler next to grill. *PIC discarded the cheese sauce. There was no working thermometer in the raw burger cooler. Observed no soap at handwashing sink by the drive thru window. 3717-1-06.4(A) / Repairing. Chain or strap CO2 tank to wall to prevent tipping. Buckets/Containers 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. *Repair cooler or properly dispose of it. 3717-1-04.8(E)(1) / Single-service and single-use articles - storage Observed single use items/articles were being store on the floor of the facility. -Observed the floor throughout the facility needing cleaned: build up and debris underneath shelves and holding/cooking units. Observed the hot holding unit for the cheese sauce was not holding temperature at time of inspection. 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. Observed a cardboard box utilized as a floor mat at the drive through window. Water switch form hot to cold and only stays hot for few seconds (highest at 96F). Repeat Facility not maintained clean. VR 03 / Variance letter on premises Variance approval letter not available at time of inspection. Observed that door gasket on walk-in cooler is damaged. Missing floor tiles by prep line and grill. 3717-1-04.5(A)(1) / Cleanliness of equipment food-contact surfaces and utensils.Critical Equipment food-contact surfaces or utensils are unclean. PIC stated beef patties lids were left open and beef patties have been out for less than 4 hours. 3717-1-05.4(N) / Covering receptacles. Priority Violations: 5. Observed that several TCS products on line make table were not being properly held at 41*F or less. This practice does not allow air flow to properly cool food. 3717-1-02.4(C)(15) / Person in charge: duties - ensure written procedures and plans are maintained and implemented in the facility. PIC applied time stamp at time of inspection. All cold held TCS food must be held at 41*F or colder at all times. Observed missing lid on dumpster and dumpsters lids open. 286 0 obj <>stream *Corrected: PIC discarded all needed items. Did not observe a thermometer in the serving line cooler and inside the beef patties cooler. 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. Observed the latch on the bun freezer door in need of repair. Hot hold cheddar at 135*F or higher.All TCS food that is hot held must be held at 135*F or higher. Reviewed with PIC to use test kit frequently to ensure proper sanitizing is reached. Observed flies inside kitchen, primarily near mop sink. endstream endobj 236 0 obj <. Store all food at least 6 inches off of the floor on a non porous surface.Store all food at least 6 inches off of the floor on a non porous surface. Observed items were being stacked while wet during the inspection. Observed a build up of ice on the floor in the walk in cooler.Equipment and utensils shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions. All the bacon was prepped around 9AM and cooked by 12PM (within 4 hours). No violations were documented at the time of inspection. Keep vomit and diarrhea clean up plan on file and posted. 3717-1-06.4(A) / Repairing. Observed handwashing sink with a sanitizer bucket in it. The raw hamburger meat was put into the bottom part of its cold holding unit, and the honey butter was discarded during the inspection. Small one door cold hold unit is not cooling properly. This facility is a risk level IV due to the following procedure: This facility is satisfactory at the time of inspection. 3717-1-06.2(C) / Handwashing sinks - hand drying provision. Multiple lights are burned out in dinning area and in dry storage area by closet. 3717-1-03.3(H) / Reheating for hot holding.Critical CorrectedDuringInsp Improper reheating of food for hot holding. 3717-1-05.4(F)(1) / Outside receptacles - tight fitting lids Outdoor refuse containers without tight fitting lids, doors, or covers. *Tomatoes were date marked during inspection. Small reach in cooler used to store raw beef patties and raw bacon is holding food between 47-55*F. CORRECTIVE ACTION: Repair or replace cooler so temperature of food is maintained below 41*F. 3717-1-04.5(D) / Nonfood-contact surfaces - cleaning frequency. 3717-1-03.2(Q) / Food storage - preventing contamination from the premises. Observed a build-up of black grime and soil on lobby soda pop machines [CORRECTED] and lemonade container. Observed improper use and/or maintenance of wiping cloths. -Observed the floor throughout the facility needing cleaned: build up and debris underneath shelves and holding/cooking units. Fix all light fixtures so lights are in working order. 3717-1-03.2(Q) / Food storage - preventing contamination from the premises. Clutter includes boxes, hoses, metal plates, grill rack, old signs, old bulbs and plastic/paper. Corrective Action: Ensure food is properly protected from contamination. *Clean air vents. 3717-1-04.1(A) / Equipment and utensils - durability and strength. 3717-1-05.3(C) / Sewage and other liquid waste: Backflow prevention.Critical Direct connection between the sewage system and a drain originating from equipment in which food, portable equipment, or utensils are placed. Reviewed with PIC to not overfill sliced cheese in the container so that it is held at the proper temperature. 3717-1-02.2 (C ) / Hands and arms: when to washCritical Corrected During Inspection Food employee(s) did not wash hands when required. *Repair holes in the walls and replace missing cove base. 3717-1-04.4(A)(2) / Equipment components kept intact, tight, and adjusted Equipment components are not intact, tight or properly adjusted. Power wash and sanitize dumpster pad. 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. Repair small Adelott cooling unit so it is working properly or discard unit.Install new tiles in places that are missing tiles. Repeat Cold or hot holding equipment did not contain a thermometer, or the thermometer was not correctly placed. 3717-1-05.4(N) / Covering receptacles. Observed food employee washing hands without using soap.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). *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. Observed items were being stacked while wet during the inspection. 3717-1-04.1(A) / Equipment and utensils - durability and strength. *Ensure that all food and single use items are stored 6" off the floor. Observed one set of light bulbs not working in the walk in cooler. Repeat Ambient air and water thermometers are not accurate. 3717-1-05.4(O) / Using drain plugs. Unnecessary or nonfunctional items and /or litter on premises. *PIC open test kit during inspection to test sanitizer. 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. 3717-1-04.1(A) / Equipment and utensils - durability and strength. *PIC reported that the burgers were recently brought out, burgers were placed into the bottom part of the cooler, which was holding proper temperature, at the time of inspection. Repeat Non-food contact surfaces of equipment are unclean. Non-food contact surfaces of equipment are unclean. Repeat Non-durable equipment observed. Employees are using ice as an aid to cold hold and are taking the temperature of the burgers every 30 minutes until unit is properly repaired. Repeat Non-durable equipment observed. 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. *Corrected: Ice was removed during inspection. Store items being used on clean shelving. Store ground beef on bottom shelf below ready to eat food. Observed no towels or drying device at the handwashing sink by the drive thru window. Observed a hole in the wall by the cup storage in the back and hole in the wall by the mop sink. Beef patties were pulled out of temperature control at 10:30AM. Observed a plastic pan with a corner missing. Observed cut tomatoes and gravy without date marking in walk in cooler. 3717-1-06.4(N) / Maintaining premises - unnecessary items and litter. Observed a build up of dust on fans in walk-in cooler and freezer. No critical violations were documented at the time of inspection. Observed low to no sanitizer registering at the 3 compartment sink and sanitizer bucket by the burger grill. Dispose of all garbage and litter. The sink runs constantly.A plumbing system shall be properly maintained. Reportedly bump pads are only cleaned once a month. Non-durable equipment observed. Observed sanitizer was not working. CO2 tank is not chained in closet. Observed the temperature gage on the walk-in cooler as well as the freezer were both blank. 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. Observed boxes of fry cartons and straws on floor in office. *Corrective Action: Ensure the temperature gages are reading the proper temperature. Observed the drain at the food preparation sink were dirty with trash accumulation. 3717-1-02.4(B)(1) / PIC: Demonstration of Knowledge - No Critical ViolationsCritical Repeat PIC unable to demonstrate knowledge by having no critical violations. Physical facilities not maintained in good repair. Observed gaskets throughout the kitchen with a build-up of grime and food debris.Corrective Action: Ensure a cleaning frequency is in place to prevent build-up. Observed the oven was not working & needs repaired.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. This facility is a risk level IV for the following reasons. The physical facilities are not being maintained in good repair. 3717-1-04.8(E) / Equipment, utensils, linens, single-service articles, and single-use articles - storage. CO2 tank is not secured to prevent tipping. Fix all light fixtures so lights are in working order. Missing tiles may cause accidental fall. Date Summary; Sept. 23, 2022: Standard/Critical Control Point/Variance Inspection. Observed missing drain cover under hamburger grill.A plumbing system shall be properly maintained. Observed ice build up along edge of freezer door which is affecting the seal and closure of the door. No sanitizer test kit available (chlorine). Observed prep sink drain going into sewage floor drain. Employee eating, drinking, or using tobacco in non-designated area. 3717-1-03.4(F)(1)(b) / Time/temperature controlled for safety food - cold holding.Critical Repeat Corrected During Inspection TCS foods not being cold held at the proper temperature. 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. Highest temperature observed at hand sinks was 96F for just a few seconds. Observed no sign at handsink next to warewashing area. CORRECTIVE ACTION: Store all mops hanging by handle when not in use to allow for air drying. This facility is a risk level IV because they are using time as a public health control for TCS (time/temperature controlled for safety) food products. 3717-1-03.2(C) / Packaged and unpackaged food - preventing contamination by separation, packaging, and segregationCritical Repeat Food not properly protected from contamination by separation, packaging, and segregation. PIC put beef patties on the grill to cook and put new ones out. Observed flies in the kitchen area. 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. 3717-1-05.1(C)(1) / Handwashing sink - required water temperature Handwashing sink water below 100F. 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