3-501.16(A)(1) ; Priority; One pan of rice in drive thru hot hold at 128F. All potentially hazardous foods being hot held should be at 135F or above. PIC was unsure why was lower in temperature compared to the other items in the unit. CDI PIC discarded rice.
3-302.11; Priority; Container of ham stored on shelf below raw chicken in chicken walkin cooler. Items should be stored with highest final cook temperature on the bottom to prevent contamination. Was in the wrong section and pic moved to rack with the other ham. CDI
0.0
16.
4-601.11 (A); Priority Foundation; Small buildup in ice machine. Equipment and food contact surfaces should be clean to the sight and touch. Clean and sanitize as often as needed to prevent buildup from happening CDI cleaning and sanitizing
0.0
39.
3-307.11; Core; Employee food and drinks throughout walk-in cooler. Keep employee food on a bottom shelf and separate from food for the facility.
1.0
55.
6-201.11; Core; Floor tile broke/missing in fry area by drain. Had water standing in it during inspection. Floors should be in good repair. Try to keep water from building up in area until repaired
0.5
55.
6-201.11; Core; Missing ceiling tile in kitchen area. PIC stated have work order in.
3-501.16 (A)(2) and (B); Priority; Eggs in ice bath at 44F. The ice had all melted and so employee went to change out ice bath. Monitor to make sure change out ice bath as needed so eggs stay at 41F or below.
0.0
24.
3-501.19; Priority; Supremes supposed to be on time control did not have the button pushed to start timer. Make sure to start timer as needed so can accurately keep track of time. CDI PIC stated Supremes were just made and started timer.
0.0
51.
5-205.15; Core; Hand sink by office is leaking water onto floor when used. Repair so does not leak.
1.0
55.
6-201.11; Core; Floor tile broke/missing in fry area by drain. Had water standing in it during inspection. Floors should be in good repair. Try to keep water from building up in area until repaired
3-501.16(A)(1) ; Priority; steak and eggs in hot hold area at 98-129F. All potentially hazardous foods being hot held should be at 135F or above. CDI PIC discarded
1.5
41.
4-901.12; Core; Upfront sanitizer bucket with wiping clothes too weak at 0ppm. Chlorine sanitizer should be at 50-100ppm. CDI PIC remade sanitizer bucket and now at correct concentration.
0.0
55.
6-201.11; Core; Floor tile broke/missing in fry area by drain. Had cloudy water standing in it during inspection. Floors should be in good repair. Try to keep water from building up in area until repaired
4-501.114; Priority; Sanitizer buckets too weak at 0ppm. Chlorine sanitizer should be at 50-100ppm. Change out sanitizer buckets as often as needed to keep at correct concentration. CDI PIC remade buckets.
1.5
55.
6-201.11; Core; Floor tile broke/missing in fry area by drain. Had cloudy water standing in it during inspection. Floors should be in good repair. Try to keep water from building up in area until repaired.
3-501.16 (A)(2) and (B); Priority; Walkin cooler holding items at 42-43F. Potentially hazardous foods should be at 41F or below. PIC stated have been in and out of unit a lot today. Monitor to make sure comes back down in temperature. CDI education
0.0
24.
3-501.19; Priority Foundation; Pan of chicken Supremes in drive thru area with no time label. Bos chicken in unit but timer had not been started. Make sure to document time and start timers so that can accurately keep track of when foods need to be discarded. CDI Times added
1.5
38.
6-501.111; Core; Live flies seen in kitchen area. Facility should be free of all pests. Continue to take measures to control pests.
4-501.114; Priority; No sanitizer made at start of inspection. PIC stated just dumped buckets for change over. Make sure to remake buckets once dumped. Should have sanitizer made at correct concentration at all times. CDI sanitizer made
0.0
24.
3-501.19; Priority Foundation; 3 pans of fried chicken missing time labels. If going to use time to hold chicken need to have written documentation of time. CDI times added
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!
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!
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!
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!
Dirty pans with food debris from use previous in day, sitting on the back chicken prep station. Dirty pans observed being reused. Once pans have been used to hot hold foods (especially when used for TILT foods) they must be returned to the 3-compartment sink for washing and sanitizing. They cannot sit on counter dirty for periods of time and then reused. Many food and non-food contact surfaces were cleaned with a cloth and no sanitizer solution available. Make sure a properly mixed sanitizer solution is available (50ppm chlorine) and used on all food contact preparation areas.
1.5
18.
Chicken wash for raw chicken prep at breading station without any time documentation. The time must be documented on the white-dry erase board and used or discarded within 2 hours.
1.5
34.
Employee tried to towel dry a pan for reuse. Make sure all employees understand that items must air dry, not towel dry. Facility needs to have enough pans to use through out day, while others are dirty or air drying.
0.0
36.
Water from the ventilation in the reachin freezer is dripping and forming ice on shelving below. Unit needs to be repaired. Place a container inside unit to catch water and avoid a cross contamination risk for foods. Replace the torn gaskets on the reach in freezer unit.
1.0
49.
Documentation of approved training - 2 point credit awarded.
Hot water at the 3-compartment sink not at the approved minimum temperature. Hot water must be provided at a minimum of 130F. 1 heater not operating which could be contributing to the low temperature, repair.
1.5
30.
Keep employee coats stored in a location that is away from the dry foods.
0.0
34.
Several food pans found stacked wet. Allow all items to air dry before stacking, do not directly stack on top of each other wet.
0.5
36.
Both gaskets on the reach in freezer are torn and need replacement.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Ventilation in the reach in freezer is dripping water from the grate. Water is dripping on boxes of food and bags of food below. Repair the water drip and do not store any foods below problem area until repaired. Container needs to be placed to catch the water.
1.5
11.
Dirty pans on table by chicken prep station, reused to transport or store new cooked chicken. Pans cannot sit dirty at back prep station and then used to hold new product. Use cleaned and sanitized pans only. Make sure all pans on storage racks are visibly clean and sanitized also.
1.5
13.
Fried chicken was removed from fryer and placed in pan to hold for service at front counter. The final cook temperature was 125F-140F of all pieces. Raw chicken must be cooked to a minimum internal temperature of 165F. Chicken was placed back into fryer and recooked to >200F.
2.0
17.
Potato salad in the front display cooler was 45-46F. Cooler must be able to hold foods 45F or below. Adjust cooler down and monitor the temperature.
0.0
34.
Air dry all food pans before stacking, do not stack wet. (2 stacked wet)
0.0
49.
Documentation of approved training - 2 point credit awarded.
Ventilation in the reachi n freezer had a constant water drip from grate. Water is dripping and freezing on boxes of food and bags of food below. Repair the water drip and do not store any foods below problem area until repaired. Container was also placed to catch the water. Make sure all foods are properly protected in the walkin freezer (open bags, boxes of food-keep covered).
1.5
11.
At the start of inspection, no buckets of sanitizer were available, prep areas were in process of being wiped down. Provide a properly mixed sanitizer (50ppm minimum if using chlorine) at all times of operation. Use sanitizer on food prep areas between uses.
1.5
28.
Many flies in the raw chicken prep area, around grill and prep stations. Take stronger measures to remove and prevent. Protect all foods, prep stations and clean utensils.
1.0
36.
Rack on left side above dishsink rusty, replace or recover.
0.0
48.
Due to the # of flies, take out window shuld be kept closed as much as possible. Don`t keep open while waiting on orders (can install fly fan or air curtain at window).
0.0
49.
Documentation of approved training - 2 point credit awarded.
When tested, sanitizer in buckets were less than 50 ppm. Chlorine sanitizer shall be 50 ppm or higher. Vegitable chopper must be properly washed, rinsed, and sanitized before storing. Dirty cutting board stored above prep station.
1.5
13.
Grilled chicken breast when finished cooking was 150-156 F. Raw chicken must be cooked to 165 F internal temperature. Chicken was placed back on grill and reheated to 165 F.
2.0
36.
Cutting board by grill need to be replaced or resurfaced.
0.0
44.
Side dumpster door was open upon inspection.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Pans reused from sink wet. Allow all food containers to air dry before using. Do not towel dry.
0.5
36.
GENERAL COMMENT Replace both torn gaskets on reach-in freezer
0.0
48.
GENERAL COMMENT Drive thru window must self close. Do not open and leave open when not in use.
0.0
7.
NOT OBSERVED
0.0
9.
NOT APPLICABLE
0.0
11.
CORRECTED DURING INSPECTION Pans that transport cooked foods cannot sit empty and dirty on/around prep areas until ready to use again. )Dirty pans for grilled and fried chicken on & above prep areas then reused). Must wash & sanitize then air dry before reusing. Pans observed being washed, rinsed, dunked into sanitizer vat then reused wet. Pans must soak in the sanitizer solution 2 minutes minimum then air dry before reusing. One sanitizer bucket weak in strength. cont.
1.5
13.
CORRECTED DURING INSPECTION Fried chicken breast on bone cooked to 144 f-161 f internal temperature. Chicken, when cooked from raw, must be cooked to 165 f minimum internal temperature.
2.0
14.
NOT OBSERVED
0.0
20.
NOT APPLICABLE
0.0
23.
NOT OBSERVED
0.0
49.
Documentation of Approved Training - 2 Point Credit Awarded
GENERAL COMMENT Replace missing ceiling tile in the rear.
0.0
7.
NOT OBSERVED
0.0
9.
NOT APPLICABLE
0.0
11.
CORRECTED DURING INSPECTION Two sanitizer buckets were weak or vacant of chlorine sanitizer. Make sure all buckets are 50-100 ppm. Use test kits to check strength. Change out buckets frequently or as required.
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
