* Replace missing drain cover. Temperature reading on the exterior of the unit was not functioning. Drain line on this unit is not permitted to extend past the flood rim of the waste receptacle. 3717-1-06.2(I)(1) / Lighting - intensity (10) The light intensity in the walk-in refrigerator, dry food storage area, or other area during cleaning was less than ten foot candles. 3717-1-03.4(F)(1)(a) / Time/temperature controlled for safety food - hot holding.Critical Corrected During Inspection TCS foods not being hot held at the proper temperature. Store items being used on clean shelving. *Corrective Action: Ensure three bay sink has sanitizer so that equipment and dishes can be sanitized.8/9/2021: Observed sanitizer was working and in the proper area of the three bay sink. *Corrected: PIC put a lid on container to reduce heat exposure from grill and to decrease the temperature of food product.2. Observed flies in the kitchen area. Non-food contact surfaces of equipment are dirty. Observed improper storage of food items. 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. 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. 3717-1-03.2(Q) / Food storage - preventing contamination from the premises. 3717-1-06.4(A) / Repairing. 6/8 - PIC reported that several gaskets have been ordered. Unable to find thermometer in coolers by drive thru and both 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. Repeat CorrectedDuringInsp Three-compartment sink not available for manually washing, rinsing, and sanitizing of utensils. 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. Kitchen floors are dirty especially under prep sink, grill and beef cooler. Chili hot held at 125*F. All TCS foods must be hot held at 135*F or hotter. Observed a build up of dust on fans in walk-in cooler and freezer. Observed the oven was not working & needs repaired.Equipment shall be maintained in a state of repair and condition that meets the requirements specified under rules 3717-1-04 and 3717-1-04.1 of this code. * Have unit repaired/adjusted so that it holds food at 41*F or less. Repeat 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. Keep dumpster lids closed at all times to prevent rodent activity.Keep dumpster lids closed at all times to prevent rodent activity. No violations were documented at the time of inspection. Physical facilities not maintained in good repair. Plumbing system not properly maintained or repaired. Repeat Improperly cleaned storage area for refuse, recyclables, or returnables. 3717-1-04.1(A) / Equipment and utensils - durability and strength. Observed torn gaskets on reach-in coolers throughout kitchen. Item was moved at the time of inspection per PIC. 3 compartment sink was drained and a new solution was made. Fix walk-in freezer and ice machine so that they are in working order. Sweep and mop entire kitchen floor. **Ensure there is a 2 inch gap between drain pipe and drain receptacle. 3717-1-06.4(B) / Cleaning - frequency and restrictions. 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. Observed chili dumped down the handwashing sink by the counter and a pitcher stored in the sink to utilize water to clean the grill. Monitor temperature throughout day to make sure equipment is working properly. Observed the following in need of cleaning (numbers were kept from the original reported):(2) product hot holding unit on the serving line (3) interior of the fryer freezer next to the fryers (ice accumulation)(5) ventilation hood vents above the fryers and the grills (grease/dust accumulation)(6) bun toaster- accumulation of crumb debris on the bottom(7) exterior of the lemonade machine (currently not being used)(9) interior of microwave*Clean the above mentioned items 3717-1-05.4(O) / Using drain plugs. Observed the cup dispensers by the drive thru in need of cleaning. CORRECTIVE ACTION: 1. 3717-1-03.2(M) / Wiping cloths - use limitation. Temperature sensitive food products in prep cooler near ice machine at temperatures ranging from 44*F - 50*F. Ex. 3717-1-03.2(C) / Packaged and unpackaged food - preventing contamination by separation, packaging, and segregationCritical Food not properly protected from contamination by separation, packaging, and segregation. Repeat Ventilation system not maintained. Item was moved at the time of inspection per PIC. Observed a cardboard box utilized as a floor mat at the drive through window. Replace all missing tiles so floor is level. 3717-1-06.4(B) / Cleaning - frequency and restrictions. Improperly cleaned storage area for refuse, recyclables, or returnables. Observed a wiping cloth improperly stored on a sanitizer bucket instead of sitting in the sanitizer water. Sanitizer bucket was also replaced. Observed the three compartment sink was not being used for warewashing due to the faucet breaking off. 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. Observed tartar cheese sauce cold holding at 48F and sliced cheese overfilled in the container that cheeses on top were cold holding at 52.8F in the serving line. 3717-1-04.5(A)(1) / Cleanliness of equipment food-contact surfaces and utensils.Critical Corrected During Inspection Equipment food-contact surfaces or utensils are unclean. Repeat Improperly cleaned storage area for refuse, recyclables, or returnables. Fix walk-in freezer and ice machine so that they are in working order. Equipment and/or components are not maintained in good working order. Chili not reheated to 165*F before hot holding at 135*F or above. 3717-1-04.2(A) / Equipment - cooling, heating, and holding capacities. 3717-1-04.1(L) / Ambient air and water temperature measuring devices - accuracy. At the time of this inspection, the PIC had this solution discarded and a fresh one prepared. Observed sanitizer was not working. CORRECTIVE ACTION: Clean mop sink area and get rid of any standing water. Non-durable equipment observed. Non-durable equipment observed. Repeat Hot and cold holding equipment thermometer was missing, located incorrectly, or not easily readable. Observed raw beef patties with internal temperature of 47-50*F in reach in cooler next to grill. 3717-1-03.4(F)(1) / Time/temperature controlled for safety food - hot and cold holding.Critical Repeat CorrectedDuringInsp TCS foods were not being held at the proper temperature. 3717-1-06.4(A) / Repairing. 3717-1-05.4(F)(1) / Outside receptacles - tight fitting lids Repeat Outdoor refuse containers without tight fitting lids, doors, or covers. 3717-1-04.1(Y) / Temperature measuring devices. CORRECTIVE ACTION: Use hand sink only for hand washing. Provide proper air gap on drain line for ice bin. Observed light bulbs or heat lamp that were not properly shielded or coated where required. Corrected During Inspection Improper use and/or maintenance of wiping cloths. Observed raw beef patties in cold holding storage unit next to prep line measured at 50.1* F.**PIC states beef patties have been in storage unit for 30 minutes. Ensure TCS food is held under temperature control until it is ready to be cooked. 3717-1-04.2(B)(1) / Manual warewashing - three compartment sink required. 3717-1-02.4(A)(2) / PIC - Manager Certification Observed facility does not have an employee with manager certification in food protection. Corrected During Inspection Non-durable equipment observed. Waste receptacles not covered properly. Keep vomit and diarrhea clean up plan on file and posted. Ensure sink is clear and accessible for use at all times. *Clean water and insure floor drain is working properly/not clogged. Highest temperature observed at hand sinks was 96F for just a few seconds. Fix all light fixtures so lights are in working order. *Ensure dumpsters are covered when not in use. Observed scoop handles contacting food (shredded cheese) on the on the cold line.To prevent contamination, food shall only contact the surfaces of cleaned and sanitized equipment and utensils, linens or single-use and/or single-service articles. Observed the hand washing sink near the three compartment warewashing sink not working properly. 3717-1-04.1(Y) / Temperature measuring devices. 3717-1-05.1(S) / Plumbing system - maintained in good repair. Repeat Observed light bulbs or heat lamp that were not properly shielded or coated where required. CORRECTIVE ACTION: Call trash hauler to request new dumpster or replace lid. Observed sanitizer below 100ppm. 3717-1-02.4(B)(1) / PIC: Demonstration of Knowledge - No Critical ViolationsCritical Repeat PIC unable to demonstrate knowledge by having no critical violations. Observed no light at the hood system above the fryers/grill station. Observed sanitizer was not working. Provide soap at this hand washing station. PIC will use time as a public health control for the patties until unit can be repaired. Observed buns stored on floor of freezer. Repeat Non-food contact surfaces of equipment are unclean. **PIC stated when cheese had been brought out and applied a time stamp accordingly. **Properly clean and sanitize non-food contact surfaces every 24 hours or as needed. Observed a bucket being stored inside of the hand washing sink near the front counter. Observed the bun carts in need of cleaning. Observed (1) the floor throughout the facility in need of cleaning, especially underneath and behind large equipment (2) the drains at the mop sink and the food preparation sink were dirty with trash accumulation. New product was delivered from other facilities and is being placed in function units until the walk-in cooler is repaired. 3717-1-03.3(H) / Reheating for hot holding.Critical CorrectedDuringInsp Improper reheating of food for hot holding. 3717-1-02.4(B)(1) / PIC: Demonstration of Knowledge - No Critical ViolationsCritical Repeat PIC unable to demonstrate knowledge by having no critical violations. 3717-1-05.4(O) / Using drain plugs. *Ensure hood is cleaned and increase cleaning frequency as needed.Observed slight dust build up on the ceiling above the ice machine. 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. 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. 3717-1-06.4(B) / Cleaning - frequency and restrictions. **Must have written procedures for TIME.If time without temperature control is used as the public health control up to a maximum of four hours: (a) The food shall have an initial temperature of forty-one degrees Fahrenheit (five degrees Celsius) or less when removed from cold holding temperature control, or one hundred thirty-five degrees Fahrenheit (fifty-seven degrees Celsius) or greater when removed from hot holding temperature control; (b) The food shall be marked or otherwise identified to indicate the time that is four hours past the point in time when the food is removed from temperature control; (c) The food shall be cooked and served, served at any temperature if ready-to-eat, or discarded, within four hours from the point in time when the food is removed from temperature control; and (d) The food in unmarked containers or packages, or marked to exceed a four-hour limit shall be discarded. 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Inch gap between drain pipe and drain receptacle for hand washing 3717-1-04.2 ( a ) / wiping cloths *:. The PIC had this solution discarded and a new solution was made dispensers by the counter and a fresh prepared... Is clear and accessible for use at all times to prevent rodent activity.Keep dumpster lids closed at all times prevent... Storage area for refuse, recyclables, or returnables and to decrease the temperature of 47-50 F.
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