4-602.13; Core; Clean tops and sides of all equipment. Clean grease buildup from equipment especially in fry well and the cooler below. General equipment cleaning.
3-501.16 (A)(2) and (B); Priority; During the inspection there was slaw in the prep line reach in cooler that was temping at 45F. PIC stated that the slaw had been prepped a few hours earlier. Except during preparation, cooking, or cooling, or when time is used as the public health control shall be held at 41 F or less. CDI (PIC moved slaw into walk in cooler)
0.0
40.
2-402.11; Core; During the inspection an employee at the register was preparing fries and was not wearing a hair restraint. FOOD EMPLOYEES shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES. This section does not apply to FOOD EMPLOYEES such as counter staff who only serve BEVERAGES and wrapped or PACKAGED FOODS, hostesses, and wait staff if they present a minimal RISK of contaminating exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES. CDI (education)
6-501.111; Core; Continue to work on fly control as a few flies were seen in the back vegetable prep area and storage room. Keep food protected in prep and storage.
0.0
41.
3-304.14; Core; The buckets for sanitizer solution were stacked empty on the floor below the dish sink. Before beginning operation, make a properly mixed sanitizer solution that is to be used to hold wiping cloths in between uses. A bucket with 200ppm Quaternary Ammonia was made for the food prep area of kitchen.
3-401.11; Priority; Raw chicken breast were breaded at the prep station then placed in fryer basket to cook. Basket lowered and then timer set. At completion of the timer, the basket was raised and chicken was getting ready to be placed on bun to serve. After the basket was raised, I checked the internal temperature of the chicken. The chicken was different thicknesses and shapes. Thicker pieces had internal temperatures of ranging from 121F-143F, some around 150F-159F, and just a few thin pieces were over 165F. Raw chicken must be cooked to an internal temperature of 165F or greater. Chicken was placed back into the fryer for 1 minute. The internal temperatures were checked at the end of the minute and registered 166F-208F. Always use your thermometer to check each batch of chicken cooking to make sure it reaches the temperature of 165F or above. Check different pieces in the batch due to uneven sizes of the chicken pieces.
1.5
41.
3-304.14; Core; Two of the buckets of sanitizer for the food prep portion of the facility were very weak or vacant in concentration. When using a quaternary ammonia sanitizer, the concentration should be 200ppm. Solutions were remade.
0.5
49.
4-601.11(B) and (C); Core; General cleaning needed on the burger oven and bun toaster to remove build up of food debris.
3-501.19; Priority Foundation; The foods in the sandwich make line (sliced tomatoes, lettuce and cheeses) are held under time control versus temperature control. The time sheet for each of those items stated an expired disposal time. At the expiration time, foods must be discarded and containers changed. New product in new containers with new time sheets. Manager was able to make a sheet for the time that the foods were placed on the line.
1.5
44.
4-901.11; Core; A few food containers observed stacked wet. Arrange all items to allow them to air dry before stacking directly on top of each other.
0.0
54.
5-501.114; Core; Outside trash dumpster needs a drainplug. Contact company to have them install one.
3-501.16 (A)(2) and (B); Priority; Tray of ham and cheese, and containers of liquid eggs in the small reach in cooler at 60F-62F. All items removed. Unit breaker was found to be tripped. Manager checked plug and breaker and now the unit is cooling, it was 54F after 5 minutes. Continue to monitor and do not use until is has cooled to a temperature below 41F and can keep the foods at or below 41F.
1.5
47.
4-501.11; Core; Replace the broken/damaged door gaskets on reach in cooler doors.
0.0
54.
5-501.114; Core; Outside trash dumpster needs a drainplug. Contact company to have them install one.
3-501.19; Priority Foundation; Follow all procedures set in the time control policy. The hot hold cabinets that utilize digital time control devices were not being used at the start of inspection. Be sure to start timers every time new product is placed in the unit for time controlled hot holding. timers are operational and were used at the end of inspection with new product. CDI
1.5
47.
4-501.11; Core; replace the gasket on the small reach in that contains the liquid egg to help maintain 41f temperature for this unit.
3-501.19; Priority Foundation; Follow all procedures set in the time control policy. The hot hold cabinets that utilize digital time control devices were not being used at the start of inspection. Be sure to start timers everytime new product is placed in the unit for time controlled hot holding. timers are operational and were used at the end of inspection with new product. CDI
1.5
41.
3-304.14; Core; All sanitizer buckets for wet wiping cloths must be maintain an sanitizer concentration of at least 200 ppm for quat sanitizer. Buckets were just changed at the start of the inspection and were not registering a color change on the indicating test strips. Checked the metered sanitizer delivery system and directly from the system without dilution the test strips were indicating right at 200 ppm. Have the titration system checked to ensure proper setting so that once the sanitizer is diluted it is still able to change the test strips and indicate 200-400ppm of quat sanitizer.
0.0
44.
4-901.11; Core; Pans were stacked wet on the drying rack above the sink. cross stack pans so they are able to air dry. Air drying of all pans and utensils is required.
0.0
47.
4-501.11; Core; replace the gasket on the small reach in that contains the liquid egg to help maintain 41f temperature for this unit.
