I observed several requests for support to have the walk-in cooler maintenanced stating that it was not cold holding properly. Observed hand sinks throughout the facility with hot water below 100F. 3717-1-06.2(C) / Handwashing sinks - hand drying provision. **Remove ice build up to ensure there is a tight seal around freezer door. At the time of inspection the manager stated that the unit will be replaced. Repeat Improperly cleaned storage area for refuse, recyclables, or returnables. Replace all missing tiles so floor is level. Repeat Non-durable equipment observed. Cut lettuce and cut tomatoes were not time stamped from when they were pulled out of temperature control or when they should be used/discarded. Observed gloves below chemical sanitizer. Repeat Waste receptacles not covered properly. Fix all light fixtures so lights are in working order. This facility is a risk level IV because they re-heat food items in bulk. *Corrective Action: Items were stacked to the side to be re-washed later. 3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment. Corrected During Inspection Cold or hot holding equipment did not contain a thermometer, or the thermometer was not correctly placed - unable to find thermometers in line coolers. Priority Violations: 0. No violations were documented at the time of inspection. 3717-1-05.1(O)(2) / Using a handwashing sink - other uses prohibited.Critical Repeat CorrectedDuringInsp Handwashing sink is being used for purposes other than handwashing. Observed raw bacon over tomatoes in the walk-in cooler. Observed all items stored in the walk-in cooler (raw meat, cut leafy greens, cheese) at temperatures between 50 and 52*F. At the time of this inspection, the PIC discarded the affected products. Drain line on ice bin at drive thru extends past te flood rim of the waste receptacle.To prevent health hazards, a direct connection may not exist between the sewage system and a drain originating from equipment in which food, portable equipment, or utensils are placed. Observed a buildup of debris and grease on the filters of both hoods in the kitchen. 0 3717-1-06.2(I)(1) / Lighting - intensity (10 FC) Light intensity less than ten foot candles in required areas. Observed sliced tomatoes on prep line without a time stamp. 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. Observed that door gasket on walk-in cooler is damaged. Fix walk-in freezer and ice machine so that they are in working order. Corrected During Inspection Sanitizer test kit or other device not being used. 3717-1-03.2(D) / Food storage containers - identified with common name of food. * Have unit repaired/adjusted so that it holds food at 41*F or less. Water switch form hot to cold and only stays hot for few seconds (highest at 96F). Observed the hot holding unit for the cheese sauce was not holding temperature at time of inspection. 3717-1-03.2(C) / Packaged and unpackaged food - preventing contamination by separation, packaging, and segregationCritical Repeat CorrectedDuringInsp Food not properly protected from contamination by separation, packaging, and segregation. 3717-1-02.4(C)(15) / Person in charge: duties - ensure written procedures and plans are maintained and implemented in the facility. 3717-1-04.1(A) / Equipment and utensils - durability and strength. Facility not maintained clean. *Food must be stored a minimum of 6" off of the floor. Repeat Facility not maintained clean. Observed the walk-in cooler operating at 52*F. 3717-1-04.1(A) / Equipment and utensils - durability and strength. 235 0 obj <> endobj Corrected During Inspection Observed improper storage of food items. 3717-1-04.4(N)(3) / Manual and mechanical warewashing equipment, chemical sanitization (quaternary ammonium) - temp., pH, concentration, and hardnessCritical Repeat CorrectedDuringInsp Quaternary ammonium sanitizing solution at incorrect temperature, concentration, and/or water hardness. Repeat Physical facilities not maintained in good repair. 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. CORRECTIVE ACTION: PIC knew when cheese was prepared and labeled accordingly. 3717-1-06.2(I)(1) / Lighting - intensity (10) The light intensity in the walk-in refrigerator, dry food storage area, or other area during cleaning was less than ten foot candles. *Clean air vents. Chain or strap CO2 tank to wall to prevent tipping. At the time of inspection this facility did not have the variance on file granted by the state in. 3717-1-02.4(A)(2) / PIC - Manager Certification Repeat Facility does not have an employee with manager certification in food protection. Observed door gasket on the reach-in cooler door containing packets of salad dressings was in very poor condition. *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. 3717-1-04.1(A) / Equipment and utensils - durability and strength. **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. 3717-1-03.4(G) / Ready-to-eat, time/temperature controlled for safety food - date marking.Critical Refrigerated, ready-to-eat, TCS foods not properly date marked. *Corrective Action: Ensure all TCS foods are properly date marked.8/9/2021: Observed various datemarked items throughout the facility. Improperly cleaned storage area for refuse, recyclables, or returnables. Observed the frosty machines not maintaining temperatures below 41*F. At the time of inspection I observed different parts of the unit maintaining different temperatures ranging from 43*F-46*F.Equipment and utensils shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions. Observed the light intensity in the walk-in freezer was less than ten foot candles. Repeat No drain plugs in the trash dumpster. 3717-1-06.4(N) / Maintaining premises - unnecessary items and litter. Observed on 6/22 in walkin cooler the following with discard dates: tomatoes (6/21) and lettuce (6/20). 3717-1-04.4(A)(2) / Equipment components kept intact, tight, and adjusted Repeat Equipment components are not intact, tight or properly adjusted. 3717-1-04.1(L) / Ambient air and water temperature measuring devices - accuracy. Ensure a thermometer is always available in cold/hot holding units. 3717-1-05.1(O)(2) / Using a handwashing sink - other uses prohibited.Critical Handwashing sink is being used for purposes other than handwashing. 3717-1-05.1(O)(1) / Using a handwashing sink - accessible at all timesCritical CorrectedDuringInsp Handwashing sink not accessible. 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. **PIC states it has been in walk in cooler less than 24 hours. 3717-1-02.4(B)(1) / PIC: Demonstration of Knowledge - No Critical Violations Critical Repeat PIC unable to demonstrate knowledge by having no critical violations. *Repair holes in the walls and replace missing cove base. 3717-1-07(B) / Poisonous or toxic materials: Working containers - common name.Critical Repeat Observed working containers of poisonous or toxic chemicals that were not properly labeled with the name of the material. Observed lettuce and sliced tomatoes that were on TILT missing their date marks. *Products iced down at time of inspection. 3717-1-05.4(O) / Using drain plugs. 3717-1-03.3(H) / Reheating for hot holding.Critical CorrectedDuringInsp Improper reheating of food for hot holding. Observed no towels or hand drying device at the handwashing sink(s). 3717-1-03.3(H) / Reheating for hot holding.Critical CorrectedDuringInsp Improper reheating of food for hot holding. Observed build up on nozzle of pop machine in drive thru area. *Corrective Action: Items were stacked to the side to be re-washed later. 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. No critical violations were documented at the time of inspection. CORRECTIVE ACTION: PIC moved frosty mix to a higher shelf. 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. Observed sanitzier buckets near front registers not labeled. Equipment and/or components are not maintained in good working order. Observed dumpster without lid on one side. Sweep and mop entire floor each day. There was no working thermometer in the raw burger cooler. *PIC placed one in each unit. *Provide air gap for drain lines. Repair or replace the grease filter assemblies as needed. *Ensure items are date marked if they are not used within one day. Install new tiles in places that are missing tiles. Repeat Facility not maintained clean. 3717-1-06.1(M) / Outer openings - protected. Repeat Improperly cleaned storage area for refuse, recyclables, or returnables. *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. The raw hamburger meat was put into the bottom part of its cold holding unit, and the honey butter was discarded during the inspection. Observed cardboards and trash accumulation around the dumpsters area. 3717-1-06.4(B) / Cleaning - frequency and restrictions. 3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment. 3717-1-05(H) / Capacity.Critical Water source and/or hot water capacity not sufficient. Observed the temperature gage on the walk-in cooler as well as the freezer were both blank. 3717-1-06.2(B) / Handwashing cleanser - availability. Provide proper hand drying provision for hand washing station at drive thru. 3717-1-04.4(N)(3) / Manual and mechanical warewashing equipment, chemical sanitization (quaternary ammonium) - temp., pH, concentration, and hardnessCritical CorrectedDuringInsp Quaternary ammonium sanitizing solution at incorrect temperature, concentration, and/or water hardness. 1. 3717-1-05.4(O) / Using drain plugs. 3717-1-04.2(B)(1) / Manual warewashing - three compartment sink required. 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. 3717-1-04.4(A)(1) / Equipment - good repair and proper adjustment. 3717-1-05.1(S) / Plumbing system - maintained in good repair. 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. The handles on the hand washing sink are not able to turn the water off. Hot and cold holding equipment thermometer was missing, located incorrectly, or not easily readable. 3717-1-06.4(B) / Cleaning - frequency and restrictions. Observed the light intensity in the walk in cooler outside between 1 and 8 foot candles.The light intensity shall be at least ten foot candles (one hundred eight lux) at a distance of thirty inches (seventy-five centimeters) above the floor, in walk-in refrigeration units and dry food storage areas and in other areas and rooms during periods of cleaning. Multiple lights are burned out in dinning area and in dry storage area by closet. VR 03 / Variance letter on premises Variance approval letter not available at time of inspection. Food must be stored a minimum of 6 '' off of the floor sink required tiles in places are. Time stamped from when they should be used/discarded not used within one.! 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