6-501.11; Core; Ceiling is leaking water onto the floor behind the 3 compartment sink. If at any time leaking water contacts food, food prep areas, utensils, or single service articles these items are deemed contaminated and must be discarded. Roof must be repaired within 30 days of the date of this inspection. PHYSICAL FACILITIES shall be maintained in good repair.
1.0
55.
6-501.12; Core; floors are covered in build up of water and chicken fluid debris. Maintain floors clean and dry. Squeegee floors frequently. floor drain is needed in the area between the chicken fryers and the walk in to prevent pooling water in this area.
0.0
55.
6-201.11; Core; Large portions of the flooring around the fryer area are damaged and in need or repair. Continuously remove any pooling water from this area. Floors must be smooth and easily cleanable.
0.0
General Comments
Always return raw chicken to cold holding equipment during breaks in preparation. Do not leave raw chicken out at room temperature for extended periods of time.
3-501.16 (A)(2) and (B); Priority; two bags of raw chicken nuggets were in the walk in on the thawing speed rack at 54-59F. All other bags of nuggets that were taken out at the same time for thawing were at 41F or below. It is unknown at this time why those 2 bags were above required temperature of 41F or below. Discuss with staff about proper food handling and leaving raw chicken out for extended periods of time. When prepping chicken and needing to change tasks place chicken back in the walk in to ensure it will remain at 41F or below at all times. Two bags of nuggets that were out of temp were discarded by PIC at inspection. CDI
The lower portion below the cold hold make line is not holding temperature and is not in use. PIC state this area is not to be used and is awaiting repair. Do not use this area for any TCS foods until it is able to hold at 41F or below. All TCS foods must be cold held at 41 F or below at all times.
1.5
55.
6-201.11; Core; Large portions of the flooring around the fryer area are damaged and in need or repair. Continuously remove any pooling water from this area. Floors must be smooth and easily cleanable.
The bottom of of the line cooler is not holding at correct temperature and so it is not in use. PIC stated have tickets in for repair and will continue to not use until repaired.
3-501.16 (A)(2) and (B); Priority; Bottom of line cooler with air temp of 45F. PIC stated already have a ticket in for cooler to be repaired and will not use until repaired.
0.0
55.
6-501.11; Core; Repair areas of floor damage in the back by the fryers that allows for the accumulation of pooling water. No water was accumulated during inspection. PHYSICAL FACILITIES shall be maintained in good repair. maintain floors in good repair so they may be easily cleaned. Standing water on the floors is much improved. continue to monitor the area in the back kitchen into the walk in to remove pooling water. Clean and remove water from these areas frequently. all floors should be clean and free of pooling water.
6-501.11; Core; Repair areas of floor damage in the back by the fryers that allows for the accumulation of pooling water. PHYSICAL FACILITIES shall be maintained in good repair. maintain floors in good repair so they may be easily cleaned. Standing water on the floors is much improved. continue to monitor the area in the back kitchen into the walk in to remove pooling water. Clean and remove water from these areas frequently. all floors should be clean and free of pooling water.
4-601.11 (A); Priority Foundation; The front side of the steam table make line are is not in use. empty food pans are left in the unit to prevent heat loss. a few of the metal food pans have an accumulation of grease in the bottom. remove these pans frequently and wash, rinse and sanitize them to prevent pest attraction even when this area is not in use. Pans were removed to be cleaned during inspection. CDI EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. Pf
0.0
44.
4-901.11; Core; a few food pans were stacked wet on the dish drying rack. cross stack pans to allow for proper air drying. All washed, rinsed, and sanitized food contact items must be properly air dried.
0.5
55.
6-501.12; Core; Standing water on the floors is much improved. continue to monitor the area in the back kitchen into the walk in to remove pooling water. Small area of pooling water under the front cold make line and under the racks in the back corner of the dry storage area. Clean and remove water from these areas frequently. all floors should be clean and free of pooling water.
6-501.12; Core; Floors in the back fryer area covered in pooling water and chicken residue. this area is subject to pooling water and employees must mop and pull water to the drain at the make line. another drain is needed at the entrance to the chicken cooler. clean floors in both walk in coolers and the back dry storage area where there is buildup of food, water, and grease.
3-501.14; Priority; slaw and pot pies are cooling in the walk in cooler that is holding at 44-45F. These items cannot properly cool to 41F in a cooler that is not capable of holding foods at 41F. Do not cook and cool foods using this unit until it is repaired and can hold foods at 41F. Cooling will no longer take place until unit is repaired. The two items that were cooling were prepared the same day and are within the 6 hour window. products moved to finish cooling. CDI Cooked TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be cooled:
(1) Within 2 hours from 57ºC (135ºF) to 21ºC (70ºF); P and
(2) Within a total of 6 hours from 57ºC (135ºF) to 5ºC (41ºF) or less. P
0.0
22.
3-501.16 (A)(2) and (B); Priority; Tall two door freezer is broken. A bag of chicken tenders was stored in the broken freezer out of temperature control. the product was discarded at inspection. The taco side walk in is holding foods at 44-45F. All TCS foods must be held at 41f or below. The unit needs to be serviced and any necessary repairs made ASAP. Monitor temperatures and move as many TCS foods as possible. If food temps raise above 45F the products must be discarded. Verfication to check the cooler in 3 days from the date of this inspection. space was made in the chicken walk in separated from all the raw chicken for taco ready to eat products at inspection.
1.5
35.
3-501.13 ; Priority Foundation; macaroni and cheese thawing in the walk in that is holding at 44-45F. Do not that in under refrigeration unless the cooler is able to hold at 41F or below. Macaroni was at 44F. Macaroni pulled to reheat at inspection. CDI
0.5
38.
6-501.111; Core; Live roach was observed in the serve line. a few flies observed in the kitchen area. Monitor and increase pest control protocols to eliminate roaches and flies.
1.0
47.
4-501.11; Core; The reach in cooler holding drinks is pooling water in the bottom and is holding at 70f. The stacked reach in freezers are not working and need to be repaired of removed. the walk in cooler is also not operating correctly. repair or remove all equipment that is broken and maintain all in good repair.
0.5
55.
6-501.12; Core; Floors in the back fryer area covered in pooling water and chicken residue. this area is subject to pooling water and employees must mop and pull water to the drain at the make line. another drain is needed at the entrance to the chicken cooler. clean floors in both walk in coolers and the back dry storage area where there is buildup of food, water, and grease.
3-501.13 ; Priority Foundation; Two trays of chicken was thawed in the prep sink with hot running water instead of cold running water. When thawing any meats thaw: with cold running water, in the refrigerator or part of the cooking process. Employee started cooking the chicken immediately.
1.0
55.
6-501.12; Core; Water is pooling outside the chicken cooler. Employee is having to mop and pull water to drain which is at make line. Another drain is needed at the entrance of the chicken cooler.
2-201.12; Priority; Had the old employee health policies with the "big 5" reportable illnesses instead of the "big 6". PIC printed and posted during inspection.
0.0
47.
4-501.12; Core; Cutting boards are showing dark lines and scores. Cutting surfaces should be smooth so that they can be effectively cleaned and sanitized.
0.5
55.
6-501.12; Core; Some cloudy water pooling under line cooler. Regular cleaning and removal of this water needs to be completed through out the day.
2-201.12; Priority; With the adoption of the 2017 food code now there are the "big 6" instead of the "big 5" reportable illnesses. Have updated employee health policy
0.0
5.
2-501.11; Priority Foundation; With the adoption of the 2017 food code now need to have a WRITTEN plan for the cleanup of vomiting and diarrheal events. CDI education
0.0
47.
4-501.12; Core; Cutting boards are showing dark lines and scores. Cutting surfaces should be smooth so that they can be effectively cleaned and sanitized.
0.5
55.
6-501.12; Core; Cloudy water pooling under line cooler. Regular cleaning and removal of this water needs to be completed through out the day.
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! Follow-Up: 11/15/2019
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!
