10: 3020 CORRECTED Observed that hand soap was not provided at each handwashing sink. Specifically there was no hand soap at the hand sink near the three-compartment sink and raw chicken prep area. Corrective Actions: Provide hand soap at each hand sink to allow employees to properly wash their hands. Corrected during inspection by manager refilling the hand soap dispenser.
16: 1780 1780 OUT The metal trays that are partially covered with disposable food wrap and used to served food for customers were observed being sprayed door and wiped off and then being used for the next customer's food. The food sometimes touch the tray as well as customers handle these trays. Corrective Actions: CORRECTION: Clean food contact surfaces of equipment and utensils between and after uses to prevent cross contamination. As the customer touches these trays as well as food (such as fries) is in direct contact with the sides of the trays these trays need to be washed, rinsed, sanitized, and allowed to air dry between being used to serve customers.
20: 800 800 OUT CORRECTED Chicken wings cooked over three and a half (3.5) hours ago were found to be between 54 F - 61 F cold holding in the top of the prep cooler. These chicken wings had no cooled down yet ;the top of this prep cooler is not designed to cool as it is open a lot during food prep. Corrective Actions: Potentially hazardous foods shall be cooled from 135°F to 70°F within 2 hours to prevent the growth of harmful bacteria. Cooling is an active process and you must have equipment or a process capable of quickly cooling foods. Use a probe thermometer & monitor the temperature of cooling foods. Corrected by management discard the improperly cooled chicken. Going forward chicken will not be put into the the top of this prep cooler when still warm and prior to cooling.
33: 810 810 Cooked chicken wings had been placed in the top of the make-line prep cooler to cool -- the tops of this prep cooler is often open for preparing food orders and is not designed to rapidly cool foods. Corrective Actions: CORRECTION: Ensure foods are protected from contamination while cooling, but do not cool fully covered as the heat can stay trapped in the food preventing the food from quickly cooling. Use a calibrated probe thermometer to monitor cooling foods and use equipment or methods capable of rapid cooling.
43: 550 43 OUT 550 CORRECTED A knife that appeared to have been used due to having old food particles on it, was observed stuck between the prep cooler metal and the bottom of the cutting board. Per management these knifes are cleaned a few times a day and the cutting board is cleaned once a day. The knife is used to cut food as needed throughout the day.
Corrective Actions: Correction: Store in-utensils in a matter that prevents contamination - the metal on the prep cooler prep cooler and underside of the cutting board are not clean and utensils should not be stuck there between uses. Also, any surface that touches food should be cleaned at least once every four (4) hours of use.
48: 1470 1470 OUT The drainboards, are not large enough to accommodate even half of the soiled items that accumulate during hours of operation. Today many bins, blenders, pans, and other food contact containers were observed pilled in the floor near the three-compartment sink. Corrective Actions: CORRECTION: Drainboards, utensil racks, or tables large enough to accommodate all soiled and cleaned items that may accumulate during hours of operation shall be provided for necessary equipment and utensil holding before cleaning and after sanitizing. You may consider getting a cart dedicated to holding dirty or soiled dishware. Please come up with a plan to address this within the next thirty (30) days.
Additional Comments
A follow up inspection will occur in about a month.
NOTE: Discussed ensuring staff working with food in the kitchen do not wear bracelets or watches on their wrists. Good job labeling spray bottles so the contents can be easily identified. Also as a reminder the floor should be sealed and there should be a drop ceiling or other method to prevent contamination in areas storing food.
Please ensure you have enough space for dishware to air dry prior to nesting or stacking. Ensure there is enough space to storage clean dishware as well. Concerns about having enough space for washing and storing dishware was mentioned in your plan review letter.
The inspector's thermometer was verified to be 32 F in a cup of ice water during today's inspection.
Food Temperatures
Description
Temperature
State of Food
chicken (hot case)
149 °F
Hot Holding
slaw ( top of prep cooler)
43 °F
Cold Holding
blue cheese (Walk-in cooler)
36.5 °F
Cold Holding
chicken wings (rack on walk-in cooler)
49 °F
Cooling
chicken
209 °F
Cooking
fries (under open air warmer)
137 °F
Hot Holding
chicken wings (in top prep cooler on the line)
54 °F
Cooling
chicken wings (in top prep cooler on the line)
61 °F
Cooling
buttermilk (w-in cooler)
38 °F
Cold Holding
No records found
Warewashing Temperatures
Machine Name
Sanitization Method
Thermo Label
PPM
Sanitizer Name
Sanitizer Type
Temperature
three-compartment sink
chemical
200
Keystone Multi Quat
Quat
No records found
Equipment Temperatures
Description
Temperature
tall 1-dr freezer
6 °F
front ice cream freezer
12 °F
tall hot case
174 °F
added 2-dr tall chicken cooler in electrical room*
37 °F
front 2-dr uc cooler
38 °F
tall 3-dr freezer
4 °F
2-dr uc cooler
38 °F
2-dr prep cooler
38 °F
3-dr prep cooler
39 °F
retail 1-dr drink cooler
42 °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.
