16: 1700 (1-5) (6a) (6b). Observed tape on drain for sanitizing compartment of 3-comp sink. Employees state that drain is not holding liquid and they tried taping to make it work. State they are currently spraying sanitizer metered solution on dishware to sanitize. Corrective Actions: Explained that most sanitizers require a certain contact time and dishware needs to sit in sanitizer solution for that time. That is why all 3-compartments need to have working drains. Most chemical sanitizers require 30 seconds contact time or as Manufacturer states. Drain in 3rd sanitizer sink must be repaired and working in 10 days (By 7/27/23). Until then, clean and sanitize all 3 sinks. Wash and rinse in 1st 2 as usual. Move dishes to 3rd sink. Then clean sink 2, fill with sanitizer, and sanitize in that sink. Air dry as normal.
40: 240 Observed employee in back prepping tomatoes with no hair restraint and beard with no beard net. Employees are to wear effective hair restraints to keep hair from contacting food. Corrective Actions: COS - Discussed with Shift Manager.
49: 1800 Inside of oven next to Tea machine is showing a build-up of food, debris. Corrective Actions: As soon as possible, and as often as necessary, clean out this oven to prevent build-up of debris.
54: 2620 Observed trash receptacle in front service area (ChickfilA side) with food in it, no cover, and fly going in and out. This presents a potential contamination point. Corrective Actions: All trash recptacles should be insect proof, particularly those containing food waste. In 90 days, have a closed trash bin at this and other sites as necessary.
55: 2830 Coving has pulled away in junction of wall/floor below the 3-compartment sink. This is a place where soil could build up or pests could hide. Corrective Actions: In 90 days (By 10/17/23),repair coving below 3-compt sink.
Additional Comments
Permit posted and good through 4/30/24. VDR QR code posted informing public they can ask to see most recent inspection. Asked employee prepping food who had been on staff 3 weeks about EHP, and he articulated basics of policy and stated he was trained on it.
Food Temperatures
Description
Temperature
State of Food
Tomatoes (7/17) - Right 1-door reach-in - 15 minutes
62 °F
Cooling
Sliced turkey (7/15) - Right 2-door reach-in
40 °F
Cold Holding
Tuna Salad (7/22) - Left 2-door reach-in
38 °F
Cold Holding
Chicken in hot well
150 °F
Hot Holding
Ham in make-table
40 °F
Cold Holding
No records found
Warewashing Temperatures
Machine Name
Sanitization Method
Thermo Label
PPM
Sanitizer Name
Sanitizer Type
Temperature
3-compartment sink
Chemical
200
Ecolab Multi-Quat
Quat
No records found
Equipment Temperatures
Description
Temperature
1-door reach-in
33.6 °F
2-door reach-in freezer
-3 °F
Right 2-door reach-in
39.2 °F
Left 2-door reach-in
39.1 °F
No records found
Observations
Demonstration of Knowledge
IN
1 Person in charge present, demonstrates knowledge, and performs duties.
Compliant
Observations
IN
2 Certified Food Protection Manager
Compliant
Observations
Employee Health
IN
3 Management awareness, policy present.
Compliant
Observations
IN
4 Proper use of reporting, restriction & exclusion.
Compliant
Observations
IN
5 Procedures for responding to vomiting and diarrheal events
Compliant
Observations
Good Hygenic Practices
IN
6 Proper eating, tasting, drinking, or tobacco use.
Compliant
Observations
IN
7 No discharge from eyes, nose, and mouth.
Compliant
Observations
Preventing Contamination by Hands
IN
8 Hands clean & properly washed.
Compliant
Observations
IN
9 No bare hand contact with RTE foods or approved alternate method properly followed.
