10: 6-301.12 At the handsink across from the milk walk-in cooler, the paper towel dispenser was empty.
- Provide dispensed hand towels and hand soap at handwashing sinks at all times so workers can properly wash their hands. The hand washing sink was restocked at the time of inspection.
16: 4-501.114 Quaternary ammonia sanitizer in the 3-compartment sink measured below 150 ppm. Basin was drained and refilled. Refilled basin measured within the 150-400 ppm quaternary ammonia range.
-Maintain Quaternary Ammonia sanitizers at 150-400 ppm. Use sanitizer test kits to verify sanitizer is at correct concentration. Ensure sanitizer is changed at a frequency to maintain an adequate concentration.
22: 3-501.16 (A) (2) A jug of chai mix with milk measuring at 46F was found in the two glass door standing cooler nearest to the restrooms. Staff stated the product was made yesterday. All other food items in this cooler were cold holding properly below 41F.
- Cold hold foods below 41 F to prevent the growth of microorganisms. Product discarded as requested. Product value less than $10.
33: 4-301.11 The two glass doored standing cooler closest to the drive-thru window measured an ambient temperature of 53F. Upon further inspection, the cooling filter has iced over. Staff also stated it is a known issue by maintence. Maintence told staff that the thermometer is broken within the cooler, and they are waiting for the part to come in in about a week.
-Repair/replace refrigeration equipment to maintain foods at less than 41 F. Until the cooler is fixed, staff are still allowed to use the equipment under time as a public health control for temperature-controlled foods. For this establishment, these food items include any dairy products and any products that require refrigeration after opening for safety purposes, not quality.
-When using time as a control, staff should mark the time an item is opened and should the food item be kept greater than 4 hours, the product must be discarded due to being temperature abused at greater than 41F. For example, if a gallon of milk is opened at 12PM, staff have until 4PM to use the gallon up. If there is any product left in the gallon after 4 hours, the opened milk needs to be discarded. No product is to be left in this cooler overnight when staff are not present.
-A follow-up will be performed on this cooler once it has been repaired.
43: 3-304.12 A scoop in the ice bin between the 2 two glass door standing coolers was found with the handle on top of the ice.
-Store ice scoops with handles extended out of ice or on clean surface.
Observations
IN
1 Person in charge present, demonstrates knowledge and performs duties
Compliant
Observations
N/A
2 Certified Food Protection Manager
Compliant
Observations
IN
3 Management, food employee and conditional employee; knowledge, responsibilities and reporting
Compliant
Observations
IN
4 Proper use of restriction and exclusion
Compliant
Observations
IN
5 Procedures for responding to vomiting and diarrheal events
Compliant
Observations
IN
6 Proper eating, tasting, drinking, or tobacco use
Compliant
Observations
IN
7 No discharge from eyes, nose, and mouth
Compliant
Observations
IN
8 Hands clean and properly washed
Compliant
Observations
IN
9 No bare hand contact with RTE food or a pre-approved alternative procedure properly allowed
Compliant
Observations
OUT
10 Adequate handwashing sinks properly supplied and accessible
COS
Observations
IN
11 Food obtained from approved source
Compliant
Observations
N/O
12 Food received at proper temperature
Compliant
Observations
IN
13 Food in good condition, safe, and unadulterated
Compliant
Observations
N/A
14 Required records available: shellstock tags, parasite destruction
Compliant
Observations
N/A
15 Food separated and protected
Compliant
Observations
OUT
16 Food contact surfaces; cleaned and sanitized
Observations
IN
17 Proper Disposition of returned, previously served, reconditioned and unsafe food
Compliant
Observations
N/A
18 Proper cooking time and temperature
Compliant
Observations
N/A
19 Proper reheating procedures for hot holding
Compliant
Observations
N/A
20 Proper cooling time and temperature
Compliant
Observations
N/A
21 Proper hot holding temperatures
Compliant
Observations
OUT
22 Proper cold holding temperatures
COS
Observations
IN
23 Proper date marking and disposition
Compliant
Observations
N/A
24 Time as a Public Health Control; procedures and records
Compliant
Observations
N/A
25 Consumer advisory provided for raw/undercooked food
Compliant
Observations
N/A
26 Pasteurized foods used; prohibited foods not offered
Compliant
Observations
N/A
27 Food Additives: approved and properly used
Compliant
Observations
IN
28 Toxic substances properly identified, stored, and used
Compliant
Observations
N/A
29 Compliance with variance/ specialized process/ HACCP
Compliant
Observations
N/A
30 Pasteurized eggs used when required
Compliant
Observations
IN
31 Water and ice from approved sources
Compliant
Observations
N/A
32 Variance obtained for specialized processing methods
Compliant
Observations
OUT
33 Proper cooling methods used; adequate equipment for temperature control
Observations
N/A
34 Plant food properly cooked for hot holding
Compliant
Observations
N/A
35 Approved thawing methods
Compliant
Observations
IN
36 Thermometer provided and accurate
Compliant
Observations
IN
37 Food properly labeled; original container
Compliant
Observations
IN
38 Insects, rodents and animals not present
Compliant
Observations
IN
39 Contamination prevented during food preparation, storage, and display
Compliant
Observations
IN
40 Personal cleanliness
Compliant
Observations
IN
41 Wiping cloths; properly used and stored
Compliant
Observations
IN
42 Washing fruits and vegetables
Compliant
Observations
OUT
43 In-use utensils; properly stored
COS
Observations
IN
44 Utensils, equipment and linens: properly stored, dried, and handled
Compliant
Observations
IN
45 Single Use/ single-service articles: properly stored and used
Compliant
Observations
IN
46 Gloves used properly
Compliant
Observations
IN
47 Food and non-food contact surfaces cleanable, properly designed, constructed, and used
Compliant
Observations
IN
48 Warewashing facilities: installed, maintained , and used; test strips
Compliant
Observations
IN
49 Non-food contact surfaces clean
Compliant
Observations
IN
50 Hot and cold water available; adequate pressure