4-602.11; Core; ice shield in the large ice machine has a small buildup of visible pink debris. Clean and sanitize according to manufacturers instructions. All food contact surfaces and in equipment such as ice bins, clean at frequency specified by the manufacture or at a frequency necessary to preclude accumulation of soil or mold.
0.0
35.
3-501.13 ; Priority Foundation; raw chicken sitting on the drain board of the prep sink thawing at room temperature. Both quick thawing cabinets were full at time of inspection. Chicken was placed under running water at the prep sink. Items may not be thawed at room temperature and must only be thawed with an approved thawing method. Approved methods include under refrigeration at 41F or less, completely submerged under running water of 70F or less so that no portions of the product rises above 70F, as part of the cooking process, or in a microwave. CDI submerged under running water at inspection. The prep sink must be thoroughly washed, rinsed, and sanitized when switching between working with meats and ready to eat food such as vegetables.
6-501.111; Core; Many flies observed throughout the kitchen. evaluate all pest control practices to eliminate flies in the kitchen. The PREMISES shall be maintained free of insects, rodents, and other pests.
5-205.11; Priority Foundation; the back employee handsink is not operational and is waiting on a part to be repaired. all other employee handsinks are operational at this time. Repair this sink as soon as possible and keep all other employee handsinks free of obstructions. CDI
0.0
16.
4-602.11; Core;4-602.11; Core; Internal components of the ice machine should be clean to sight and touch. The countertop ice machine has a small buildup of black debris on the ice shield of the unit. The dining room area is not open to the public at this time. Clean and sanitize the ice machine to remove any visible debris.
0.0
47.
4-501.11; Core;All equipment must be maintained in good repair and proper adjustment the first reach in unit has pooling water in the bottom of the unit. Repair the source of the water and do not store any product in the pooling water. the walk in freezer has icicles formed on the piping. Repair to source of the leak and do not store any products under these leaks. There should be no ice formation on the boxes of products in the walk in freezer.
2-201.11 (A), (B), (C), and (E); Priority; Add the new reportable disease of Salmonella nontyphoidal to the employee health policy. This is a new requirement in conjunction with the passing of the 2017 food code. Template of employee health policy is available from this office. CDI Education.
0.0
5.
2-501.11; Priority Foundation; All facilities are required to have written procedures to follow when responding to a vomiting or diarrheal event in the establishment. A template for a written policy is available from this office. Information given to PIC at inspection. CDI
0.0
16.
4-602.11; Core; Internal components of the ice machine should be clean to sight and touch. The countertop ice machine has a small buildup of black debris on the ice shield of the unit. The dining room area is not open to the public at this time. Clean and sanitize the ice machine to remove any visible debris.
0.0
38.
6-202.15; Core; if the windows or doors of a FOOD ESTABLISHMENT, or of a larger structure within which a FOOD ESTABLISHMENT is located, are kept open for ventilation or other purposes or a TEMPORARY FOOD ESTABLISHMENT is not provided with windows and doors as specified under ¶ (A) of this section, the openings shall be protected against the entry of insects and rodents by:
(1) 16 mesh to 25.4 mm (16 mesh to 1 inch) screens;
182
(2) Properly designed and installed air curtains to control flying insects; or
(3) Other effective means.
The new door at the drive thru is not protected by a fly fan or screens at this time. Electrical inspection for the installation took place the day of inspection. Install fly protection measures this door to prevent entry of flying insects into the establishment.
1.0
47.
4-501.11; Core; All equipment must be maintained in good repair and proper adjustment the first reach in unit has pooling water in the bottom of the unit. Repair the source of the water and do not store any product in the pooling water. the walk in freezer has icicles formed on the piping. Repair to source of the leak and do not store any products under these leaks. There should be no ice formation on the boxes of products in the walk in freezer.
Effective Jan. 1, 2019: The new standard for COLD HOLD is 41F or lower. Please monitor your cold hold temperatures to ensure your equipment and procedures are going to be capable of meeting this new requirement!
Beginning Jan. 1, 2019 there will be new cold hold requirements. The new standard for cold hold will be 41F or lower. Please monitor your cold hold temperatures to ensure your equipment is going to be capable of meeting this new requirement!
Beginning Jan. 1, 2019 there will be new cold hold requirements. The new standard for cold hold will be 41F or lower. Please monitor your cold hold temperatures to ensure your equipment is going to be capable of meeting this new requirement!
Beginning Jan. 1, 2019 there will be new cold hold requirements. The new standard for cold hold will be 41F or lower. Please monitor your cold hold temperatures to ensure your equipment is going to be capable of meeting this new requirement!
Food containers found stacked wet on the back drying racks. Allow all items to properly air dry before directly stacking on top of each other.
0.5
43.
At the handsink by the chicken prep cooler, fresh water is leaking onto the floor from the activation peddle. Repair leak.
0.0
44.
Bag of trash on ground outside the back door, cardboard dumpster has several large holes in the bottom and leaking onto ground. Provide a container to hold bags of trash until taken to the dumpster, do not place on the ground. Cardboard dumpster needs replacement or repair all holes.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Employees at the cash registers are taking money from guest, then scooping ice out of bin and placing in cup for guest beverages. Hands must be washed between handling money and handling foods/ice. Suggest ice dispencer on guest side at beverage station, or prefilled cups of ice at register.
0.0
11.
Sanitizer solution in bucket vacant in concentration (solution was noted as soap and water). Must keep a properly mixed sanitizer available at all times of operation, 200ppm minimum when using Quat Ammonia. Solution was remade. Pans used to transport fried foods that are stored above the fry station must be changed out every 2 hours also along with the sauce buckets for chicken.
1.5
17.
Pan of raw chicken in the open top portion of prep cooler not holding proper temperature, 48F-51F. Cooler must be able to hold foods 45F or below. The inside temperature was 60F. Have unit repaired, keep chicken in an ice bath at 45F inorder to continue using cooler.
2.0
34.
Keep a clear space between the clean dish drying rack and the dirty dish cart or dirty food bins. Do not let the two items touch.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Flies in back dishwash area and prep area. Better measures need to be taken to remove and prevent.
1.0
34.
Food containers found stacked wet. Air dry all items before stacking directly on top of each other.
0.5
43.
Keep papre towels at all handsinks (3-sinks wihtout). All activation levers need to be properly operating to provide the temperature of water that is comfortable for handwashing.
1.0
48.
Do not allow takeout window to stay open for extended periods of time.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Sauce buckets for chicken and chicken transport containers must be washed & sanitized at least every 4 hours when in continous use with multiple batches. Provide documentation to show change times. Chart not marked for days operation.
1.5
36.
Replace the rusty racks in the walk in cooler. (green racks where the plastic coating is missing)
0.0
43.
Repair the water leak at the foot peddle on the handsink by chicken prep station.
0.0
49.
Documentation of approved training - 2 point credit awarded.
GENERAL COMMENT Move bug light above chicken transport containers.
0.0
34.
Air dry all food containers before stacking. Do not stack wet. All food containers must be air dried before reusing. Containers found stacked wet, containers being washed then towel dried or put back into use wet. Dirty food containers in the sanitizer/soak sink vats. Do not put dirty dishes any where except on dirty drainboard or in dirty/wash sink vat.
0.5
36.
Replace all torn cooler gaskets on the reach-in prep units.
0.5
44.
GENERAL COMMENT Several empty raw chicken boxes and bags of trash on the ground outside the backdoor. Take trash to dumpster or place in a transport container. Do not place on ground.
0.5
7.
NOT OBSERVED
0.0
9.
NOT APPLICABLE
0.0
11.
CORRECTED DURING INSPECTION Sauce buckets for chicken and chicken transport containers must be washed & sanitized at least every 4 hours when in continous use with multiple batches. Provide documentation to show change times. No chart was available at time of inspection.
1.5
14.
NOT OBSERVED
0.0
20.
NOT APPLICABLE
0.0
23.
NOT OBSERVED
0.0
49.
Documentation of Approved Training - 2 Point Credit Awarded
GENERAL COMMENT Be sure buckets for wings are washed according to chart. No more than 4 hrs apart.
0.0
34.
Do not let dishes pile up at 3-comp sink, wash frequently. Do not store dirty dishes in rinse compartment or sanitize compartment of 3-comp sink. Do not store dirty dishes in same area or close to clean utensils.
0.5
36.
Replace broken cooler gaskets as needed. Replace worn cutting boards or leave them resurfaced.
0.5
46.
Replace all blown light bulbs. Replace missing light shield in dry storage room.
0.5
7.
NOT OBSERVED
0.0
9.
NOT APPLICABLE
0.0
14.
NOT OBSERVED
0.0
20.
NOT APPLICABLE
0.0
23.
NOT OBSERVED
0.0
49.
Documentation of Approved Training - 2 Point Credit Awarded
Winf buckets need chart close to when they are used so employees know when to wash, rinse & sanitize. This must be done at at minimum of every 2 hrs. Dry erase marker on wall will work for markers/chart.; GENERAL COMMENT Do not allow water to stand on floors.
0.5
7.
NOT OBSERVED
0.0
9.
NOT APPLICABLE
0.0
11.
CORRECTED DURING INSPECTION; REPEAT VIOLATION Be sure all slices are completely cleaned rinsed then sanitized prior to storage. Clean tean nozzles regularly to prevent build up.
1.5
14.
NOT OBSERVED
0.0
20.
NOT APPLICABLE
0.0
23.
NOT OBSERVED
0.0
49.
Documentation of Approved Training - 2 Point Credit Awarded
Utensils and wing sauce containers must be washed at minimum every 2 hrs since food particles remain on utensil. This must be done unless utensils are store so foods are 45 or lower or 135 f or above. Must chart.
0.5
36.
GENERAL COMMENT Repair drain line at prep sink. Continue replacing cutting boards
0.0
7.
NOT OBSERVED
0.0
9.
NOT APPLICABLE
0.0
11.
CORRECTED DURING INSPECTION Be sure tea nozzles are regularly cleaned so they don't get build-up of moldy slim.
1.5
14.
NOT OBSERVED
0.0
20.
NOT APPLICABLE
0.0
49.
Documentation of Approved Training - 2 Point Credit Awarded
Dirty food pans were placed on shelf with clean dishes. Make sure all dishes are washed, rinsed and sanitized thoroughly before placing with clean dishes.
5.0
13.
cutting boards (small square) need to be resurfaced or replaced.
3.0
17.
General cleaning on cooler at fryers, shelving in all coolers and sides of equipment. Paint or replace shelving with chipped paint.
THOROUGHLY WASH, RINSE THEN SANITIZE ALL DISHES SO NO FOOD OR FOOD PARTICLES REMAIN. CLEAN TEA NOZZLES REGULARLY SO NO BUILD UP OCCURS. DO NOT STORE DIRTY DISHES IN RINSE COMP OR SANITIZE COMPARTMENT.
2.5
15.
AIR DRY ALL DISHES PRIOR TO STACKING. DO NOT STACK WET. IF USING RACK ON CLEAN SIDE DRAINBOARD IT MUST BE CLEAN SO IT DOES NOT CONTAMINATE DISHES THAT WERE JUST WASHED.
1.5
17.
CLEAN FRIERS, GRILL AREA, TRAYS AND PANNI GRILL.
1.0
23.
DUMPSTERS NEED TO BE REPLACED. MAKE SURE THEY MOVE DRAINPLUGS. KEEP ALL TRASH IN DUMPSTERS.
DO NOT STACK DISHES OUTSIDE/ABOVE SANITIZER IN SINK. THE WHOLE DISH SHOULD BE SUBMERGED INTO THE SANITIZER FOR TWO MINUTES THEN CAN BE AIR-DRYED. WHEN USING QUAT. AMMONIA STRENGTH SHOULD BE 200 PPM. AT THIS TIME CHLORINE IS BEING USED AND ALL BUCKETS AND SINK VAT WERE OF PROPER STRENGTH.
2.5
15.
LET ALL DISHES AIR-DRY COMPLETELY BEFORE STACKING OR CROSS-STACK.
1.5
17.
GENERAL CLEANING OF ALL GASKETS, BOTTOM OF COOLERS, SIDE OF EQUIPMENT AND THE INSIDES OF CONDIMENT TRAYS ARE NEEDED.
2.0
20.
REPAIR BACK HANDSINK. FAUCETS LEVER IS BROKEN.
2.0
23.
KEEP DUMPSTER DOORS AND LIDS CLOSED, REPLACE PLUG ON LEFT DUMPSTER ANDSOME GENERAL CLEANING IS NEEDED ON/AROUND DUMPSTER PAD.
2.0
32.
KEEP ALL STORAGE OFF FLOOR, THIS INCLUDES BACK STORAGE ROOM.
ALL SANITIZER BUCKETS WERE WEAK OR VACANT OF SANITIZING SOLUTION DO NOT STACK CLEANED DISHES TOO HIGH IN SANITIZING COMPARTMENT DISHES MUST BE IMMERSED IN SANITIZER FOR AT LEAST 2 MIN SOLUTION NEEDS TO BE 50-100 PPM IN BUCKETS.
5.0
16.
DO NOT TEAR INTO SINGLE SERVICE BAGS SO THEY CAN BE WRAPPED PROPERLY TO STORE PROTECTED
2.0
17.
CLEAN/WIPE DOWN ALL EQUIPMENT AND COOLERS INCLUDING DRAWERS AND GASKETS, ONE GASKET DAMAGED ON REACH IN FREEZER.
1.0
20.
DO NOT STORE DIRTY DISHES AND RAGS ON HAND-SINK MUST STAY ACCESSIBLE REPAIR LEVER ON REAR SINK.
2.0
23.
CLEAN DUMPSTER PAD; KEEP DOORS AND LIDS CLOSED
1.0
32.
KEEP ALL ITEMS OFF THE FLOOR DO NOT PUT DIRTY DISHES ON THE FLOOR
ONE SANITIZER BUCKET UP FRONT WAS WEAK OR VACANT OF SANITIZER. ALL BUCKETS SHOULD BE AT LEAST 50 PPM. CLEAN BUCKETS GOOD; BUCKETS WERE DIRTY WITH BUILDUP.
5.0
16.
WRAP UP ALL SINGLE SERVICE ITEMS GOOD, STORE ALL ITEMS PROTECTED DO NOT TEAR BAGS SO THEY CAN BE RE-WRAPPED.
1.0
17.
CLEAN RACKS AND FAN COVERS IN THE WALK-IN COOLER; REPAIR WATER LEAK INTHE FREEZER.
HAVE ALL SANITIZERS AVAILABLE WHEN EMPLOYEES COME IN SANITIZER SHOULD BE AVAILABLE PRIOR TO OPENING DURING PREP WORK CLEAN AND SANITIZE CLEAN DRAINBOARD ON UTENSIL SINK. DISHWASHER NOT REACHING THE PROPER TEMP. USE THE 3-COMPARTMENT SINK TO SANITIZE ALL UTENSILS UNTIL FIXED
2.5
32.
USE APPROVED STORAGE TO KEEP ALL ITEMS OFF THE FLOOR.
SOME PLASTIC FOOD CONTAINERS WERE STACKED WET, SOME PLATE IN SMALL REACH-IN COOLER HAD BEEN STACKED WET. LET ALL UTENSILS AIR DRY COMPLETELY BEFORE STACKING.
WALK-IN COOLER (FRONT HALF) IS 51 F, COLESLAW 51 F. RAW CHICKEN 51 F, CHICKEN SALAD 51 F. KEEP ALL POTENTIALLY HAZARDOUS FOODS AT OR BELOW 45 F WHEN KEPT COLD POTENTIALLY HAZARDOUS FOODS WERE MOVED TO ANOTHER COOLER THAT IS AROUND 42 F. DO NOT PLACE POTENTIALLY HAZARDOUS FOODS IN THE WALK-IN UNTIL APPROVAL IS GIVEN
A COUPLE BUCKETS OF SANITIZER WEAK; SANITIZER WEAK IN 3-COMP. SINK; MUST BE 50 PPM FOR CHLORINE; REMOVE STICKERS FROM PANS; LETTUCE CHOPPER-CLEAN BETTER AFTER USING
2.5
15.
MUST COMPLETELY AIR DRY ALL CONTAINERS, LIDS BEFORE STACKING
1.5
24.
MANY FLIES PRESENT; MAY NEED ADDITIONAL MEASURES TO CONTROL
