16: 1770 (A) The facility had an in use knive stored between the prep unit and a counter which is soiled with old food debris or other soilage. Corrective Actions: The facility msut only keep food contact surfaces on approved surfaces to maintain them clean and kept clean by ensuring all food contact surfaces as cleaned every four hours. The sides of counters or the prep unit areas which are not used for food prep are considered non-food contact and must never have direct contact with in use utensils or food items. MAnger nwas notifed and corrected as recommended.
33: 1450 The main prep unit on the grill line has had repeated failures of the unit due to freezing over of the fan, compressor or some other component. The prep unit was holding at ~47°F. Additionally, the unit had drawers which were stuck due to the freezing over and were unable to close and another drawer was difficult to open. Corrective Actions: The unit will need to be properly repaired to maintain proper cold holding temperatures for all food products during food operation. The unit must meet proper cold holding temperatures of 41°F or below at all times, for all food items stored within, and meet original manufacturer design.
38: 3270 (1) (2) (4) The facilty has had a difficult time controlling flies around the drink machines. The undercounter drain lines, compressor and shelving system are heavily soiled with grease, water, and other residue that is attracting the flies to swarm and breed around these areas. The drain lines them selves are heavily soiled and may be creating haborage conditions which promote the growth of these pests. Corrective Actions: The facility will need to break down and completely clean, drain and wipe out the under counter areas by the drink machine to create a complete dry and sanitized surface. The drain lines on the ground and around the drain port will need to be completely scrapped out and cleaned to help reduce the burden of the flies.
47: 1570 The prep unit in the main kitchen line is still not operating correcrtly due to repair issues. The unit is freezing over and failing to maintain proper cold holding temperatures and the unit is unable to effectively close or open the doors or drawers.
The facility has multiple gaskets for all the rech in coolers which are torn and trapping food debris in them. Corrective Actions: The facility will need to repair or replace the broken prep unit to meet original manufacturer design, holding at 41°F or below, and all doors or drawers working as intended.
The gaskets in the cooler were need to be removed and replaced to create a cleanable surface and enabling proper cleaning of these surfaces.
49: 1800 The facility had several areas were a large amount of food debris, grease, and food residue was built up around the bottoms of coolers, walk-in cooler & Freezer, shelving in the grill prep line and under counters. The gaskets in many coolers were covered in old food debris trapped in the folds. Corrective Actions: The facility will need to have a deep clean of all non-food contact surfaces to remove the build up of old stagnat water, food debris, grease and other sources of potential hargborage conditions in the food facility.
Additional Comments
No comments
Food Temperatures
Description
Temperature
State of Food
Ham
57 °F
Cold Holding
Chicken
34 °F
Cold Holding
Hash Browns
47 °F
Cold Holding
Sausage Pattie
171 °F
Cooking
Mushrooms
41 °F
Cold Holding
Pork
38 °F
Cold Holding
Chili
146 °F
Hot Holding
Hash Browns
42 °F
Cold Holding
Gravy
166 °F
Hot Holding
No records found
Warewashing Temperatures
Machine Name
Sanitization Method
Thermo Label
PPM
Sanitizer Name
Sanitizer Type
Temperature
Dish Machine
Heat
160
Heat
159 °F
No records found
Equipment Temperatures
Description
Temperature
4-Pack Cooler
37 °F
Walk-in Freezer
0 °F
2-Door Cooler
34 °F
Walk-in Cooler
38 °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.
