Missing tiles may cause accidental fall. **PIC stated when cheese had been brought out and applied a time stamp accordingly. Entire kitchen floor is dirty. 3717-1-06.4(B) / Cleaning - frequency and restrictions. Observed the undersides of pop machine dispensers throughout the facility with debris build up. *Ensure dumpsters are covered when not in use. 3717-1-06.4(A) / Repairing. Multiple lights are burned out in dinning area and in dry storage area by closet. Observed cheese without a time stamp. Install new tiles in places that are missing tiles. Observed clutter in back closet in dry storage. 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. *Repair and replace light shields. All cold held TCS food must be held at 41*F or colder at all times. Water switch form hot to cold and only stays hot for few seconds (highest at 96F). 3717-1-03.2(Q) / Food storage - preventing contamination from the premises. Keep dumpster lids closed at all times to prevent rodent activity. (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. Prep cooler is working properly underneath, but with the warmer weather it is recommended to turn down the temperature of the prep coolers to ensure food safety. Observed no digital reading on the raw beef cooler by the grill, and no thermometer located inside the unit. Repeat Ambient air and water thermometers are not accurate. A plastic bag was being used instead. 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. 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. 3717-1-04.1(Y) / Temperature measuring devices. Observed items were being stacked while wet during the inspection. 3717-1-05.4(O) / Using drain plugs. **Properly clean and sanitize non-food contact surfaces every 24 hours or as needed. Observed sliced tomatoes on prep line without a time stamp. Ambient air and water thermometers are not accurate. 3717-1-02.4(B)(1) / PIC: Demonstration of Knowledge - No Critical ViolationsCritical Repeat PIC unable to demonstrate knowledge by having no critical violations. Ensure sink is clear and accessible for use at all times. 3717-1-02.2(B) / Hands and arms: cleaning procedure.Critical Food employee(s) are not using proper procedure when washing hands and arms. *Provide air gap for drain lines. 3717-1-02.4(A)(2) / PIC - Manager Certification Facility does not have an employee with manager certification in food protection. 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. 3717-1-06.2(E) / Handwashing signage. 3717-1-06.4(A) / Repairing. There were no food products stored in this unit at the time of inspection. 3717-1-04.5(D) / Nonfood-contact surfaces - cleaning frequency. *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. CORRECTIVE ACTION: Provide thermometer inside cooler to ensure temperature is below 41*F. 3717-1-04.1(A) / Equipment and utensils - durability and strength. PIC had employee starting cleaning. 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 a sanitizing bucket by the front counter at a measured concentration of <100ppm quaternary ammonium. 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. 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. Repeat Hot and cold holding equipment thermometer was missing, located incorrectly, or not easily readable. Repeat Non-food contact surfaces of equipment are unclean. 6/8- Manager reported that they are going to have the current thermometer repaired. Store ground beef on bottom shelf below ready to eat food.Raw meat should be always be stored below ready to eat food. There was no working thermometer in the raw burger cooler. Observed no soap at handwashing sink by the drive thru window. 3717-1-05.4(N) / Covering receptacles. Observed a tightly covered container of breakfast cheese sauce at 90*F in the walk-in cooler. 1. 3717-1-02.2 (C ) / Hands and arms: when to washCritical Corrected During Inspection Food employee(s) did not wash hands when required. 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. Observed missing lid on dumpster and dumpsters lids open. 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. Observed one set of light bulbs not working in the walk in cooler. Repeat Waste receptacles not covered properly. Waste receptacles not covered properly. 3717-1-02.2(B) / Hands and arms: cleaning procedure.Critical Food employee(s) are not using proper procedure when washing hands and arms. Fix walk-in freezer and ice machine so that they are in working order. Repeat Ventilation system not maintained. **PIC states food product has been out less than 4 hours. Observed the temperature gage on the walk-in cooler as well as the freezer were both blank. CorrectedDuringInsp Improper method for cooling TCS foods. 3717-1-02.3(C) / Hair restraints - effectiveness. 3717-1-03.2(M) / Wiping cloths - use limitation. *Products iced down at time of inspection. Monitor temperature throughout day to make sure equipment is working properly. Hot cheddar held at 127*F. All TCS food that is hot held must be held at 135*F or higher. Observed a build up of dust on fans in walk-in cooler and freezer. CORRECTIVE ACTION: PIC moved frosty mix to a higher shelf. *Ensure dumpsters are covered when not in use. The facility has a variance allowing the cheese to be held out of temperature control pending the cheese is properly time stamped. Observed a leak at the faucet in the men's restroom. Replace all missing tiles with new ones so floor is level. *Tomatoes were date marked during inspection. Ventilation system not maintained. Observed no light at the hood system above the fryers/grill station. Observed sanitizer was not working. *Clean hand sinks throughout the facility. Observed the bottom gasket on the walk-in cooler needs to be replaced. Hot and cold holding equipment thermometer was missing, located incorrectly, or not easily readable. Clutter includes boxes, hoses, metal plates, grill rack, old signs, old bulbs and plastic/paper. *Food must be stored a minimum of 6" off of the floor. Repeat Waste receptacles not covered properly. 3717-1-05.4(H) / Toilet room receptacle - covered. Ventilation system not maintained. *Clean air vents. *Items were moved during inspection. 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.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 - provide thermometers for all cold holding units to properly monitor holding temperatures. Observed a hole in the wall by the cup storage in the back and hole in the wall by the mop sink. *Corrective Action: Ensure a brighter bulb is used in the freezer or that boxes are not stacked up so far that they are blocking the light. 3717-1-06.1(I) / Light bulbs - protective shielding. The sink runs constantly.A plumbing system shall be properly maintained. 3717-1-06.4(D) / Cleaning ventilation systems, nuisance and discharge prohibition. * Have unit repaired/adjusted so that it holds food at 41*F or less. Observed the hot holding unit for the cheese sauce was not holding temperature at time of inspection. Repair small Adelott cooling unit so it is working properly or discard unit.Install new tiles in places that are missing tiles. Non-food contact surfaces of equipment are unclean. CorrectedDuringInsp Food employee(s) not wearing a hair restraint. Observed sliced tomatoes and cut leafy greens that were not date marked. 3717-1-04.8(E)(3) / Single-service articles and single-use articles - storage. Buckets/Containers Fix all light fixtures so lights are in working order. Observed items were being stacked while wet during the inspection. 3717-1-04.4(A)(1) / Equipment - good repair and proper adjustment. Observed the prep sink was being used for warewashing. Nonfood-contact surfaces constructed of unapproved materials. 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. Install new tiles in places that are missing them.Install new tiles in places that are missing them. VR 03 / Variance letter on premises Variance approval letter not available at time of inspection. 3717-1-06.2(B) / Handwashing cleanser - availability. Repeat Non-durable equipment observed. 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. 3717-1-06.4(D) / Cleaning ventilation systems, nuisance and discharge prohibition. 3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment. 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. Facility is a risk level IV due to reheating in bulk. 3717-1-03.2(Q) / Food storage - preventing contamination from the premises. Repeat Non-durable equipment (reach in salad cooler) observed. *Ensure hood is cleaned and increase cleaning frequency as needed.Observed slight dust build up on the ceiling above the ice machine. *Provide hand sink with soap for proper hand washing. Cheddar not reheated to 165*F or higher for hot holding. No sanitizer test kit available (chlorine). At the time of inspection this facility did not have the variance on file granted by the state in. Observed (1) raw burger patties being held at 47-50*F on the top portion of the meat cooler next to the grill. 3717-1-05.4(F)(1) / Outside receptacles - tight fitting lids Outdoor refuse containers without tight fitting lids, doors, or covers. 3717-1-06.1(I) / Light bulbs - protective shielding. endstream endobj 236 0 obj <. 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. Use guidelines should there be an incident.Keep vomit and diarrhea clean up plan on file and posted. 3717-1-06.4(B) / Cleaning - frequency and restrictions. Physical facilities not maintained in good repair. *Clean nozzle of pop machine in drive thru area. Observed that several TCS products on line make table were not being properly held at 41*F or less. 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. Call pest control company for treatment. *Ensure food items are at least six inches above the floor at all times. * Replace light shield above potato storage or replace bulbs with shatterproof bulbs. Observed chilli at 57*F in hot holding. CORRECTIVE ACTION: PIC moved boxes onto a shelf during inspection. Observed hand sink by 3 compartment sink needing cleaned. 3717-1-03.4(F)(1)(a) / Time/temperature controlled for safety food - hot holding.Critical CorrectedDuringInsp TCS foods not being hot held at the proper temperature. Repeat Physical facilities not maintained in good repair. 3717-1-06.2(C) / Handwashing sinks - hand drying provision. 3717-1-07(B) / Working containers - common name.Critical Corrected During Inspection Observed working containers of poisonous or toxic chemicals that were not properly labeled with the name of the material. 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. *Corrected: PIC discarded all needed items. Solution was replaced. 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. *Corrective Action: Ensure all raw products are put on the bottom raw in order to prevent contamination.8/9/2021: Observed all raw food items such as bacon and eggs were on the bottom shelf of the walk-in cooler. Observed vanilla frosty mix (43*F), chocolate frosty mix (43*F), milk (46*F)To prevent the growth of pathogens, except during preparation, cooking, or cooling, or when time is used as a public health control, TCS food shall be held at 135F or above (except that roasts cooked using time and temperature parameters in 3717-1-03.3 may be held at 130 F), or at 41F or less. 3717-1-05.1(S)(2) / Plumbing system - maintained in good repair. * Have unit repaired/adjusted so that it holds food at 41*F or less. 3717-1-06.4(A) / Repairing. Repeat Non-food contact surfaces of equipment are unclean. *Clean and increase cleaning frequency.-Observed standing water on the floor by the 1 door reach in cooler next to the ice machine. Use guidelines should there be an incident. Observed no time marking on containers with Schreibers Food Sliced pasteurized American Cheese.To prevent the growth of pathogens: If time without temperature control is used for TCS food before cooking, or for ready-to-eat TCS food that is displayed or held for sale or service, written procedures that specify methods of compliance with this rule shall be prepared in advance, maintained in the FSO or RFE, and made available to the licensor. 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. 3717-1-06.4(F) / Drying mops. 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. Non-priority Violations: 2. Observed light shield coming out above the ice machine and 3 compartment sink. Observed torn bags of garbage, dirt and litter all over dumpster pad. Power wash and sanitize dumpster pad. 3717-1-05.1(O)(1) / Using a handwashing sink - accessible at all timesCritical CorrectedDuringInsp Handwashing sink not accessible. 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. The plumbing system was not properly maintained. *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. Equipment and/or components are not maintained in good working order. 3717-1-04.1(Y) / Temperature measuring devices. Provide soap at this hand washing station. 235 0 obj <> endobj 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. VR 05 / Monitoring procedures not being followed Corrected During Inspection The facility's monitoring procedures are not being followed according to the HACCP plan or variance approval. 3717-1-05.3(C) / Backflow prevention.Critical Observed a direct connection between the sewage system and a drain originating from equipment in which food, portable equipment, or utensils are placed. Observed a large gap in the grease filter assembly above the grill. *Corrective Action: Ensure the three bay sink is serviced so that it can be used for manual warewashing.8/9/2021: Observed the three compartment sink was fixed and available at time of inspection. Critical Repeat Corrected During Inspection TCS foods not being cold held at the proper temperature. 3717-1-06.2(I)(1) / Lighting - intensity (10 FC) Repeat Light intensity less than ten foot candles in required areas. Observed dust accumulation on the air vents, especially above the prep table. Hot hold chili at 135*F or hotter. 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. Small one door cold hold unit is not cooling properly. 3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment. Observed base board detaching in the walk in cooler.Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. 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). Repeat Equipment and utensils are not being air dried. This facility is a risk level IV because they re-heat food items in bulk. 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. Repeat CorrectedDuringInsp Improper storage of food items. 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. Observed food on the floor of the freezer. 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. Did not observe a thermometer in the serving line cooler and inside the beef patties cooler. *Clean the above mentioned areas. Observed handsink near front counter with ice in it. Improper storage of food items. Equipment and/or components not maintained. 3717-1-04.4(A)(1) / Equipment - good repair and proper adjustment. *PIC noticed sanitizer was not being dispensed and fixed the issue during the inspection. 3717-1-04.1(Y) / Temperature measuring devices. Cold hold units should be 41*F or below at all times. Observed build up of old food debris and trash inside mop sink attracting flies. Please remember to store equipment and utensils on the rack above the three compartment sink to air dry. Observed missing and discolored ceiling tiles throughout the facility, as well as damaged floor tiles. *Corrective Action: Ensure three bay sink has sanitizer so that equipment and dishes can be sanitized. 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