10: 3030 At the start of the inspection there were no paper towels at the front hand washing sink. Corrective Actions: PIC provided paper towels.
16: 1700 (1-5) (6a) (6b). Sanitizer buckets for the line @ 0 ppm, chlorine. Corrective Actions: Re-made sanitizer solution: 50 ppm chlorine. Used for thermometers and other preparation surfaces.
18: 700 Observed that one chicken patty was thicker than the rest in the fryer basket. Cook temp. 150 F. Other patties, 189 F. Corrective Actions: Basket was discarded. Observe/monitor cooking temperatures, and train employees to visually check that foods are of similar size when frying, as the thinner ones will cook faster. It is possible that a McCrispy was mixed in with a McChicken basket.
39: 690 At the start of the inspection a food employee arrived with items from another store. Bags of shredded lettuce, pickle containers, etc. Corrective Actions: If transporting packages of food in a personal car, food needs to be in the original boxes or a designated container to reduce the risk of cross contamination. Discussed with PIC. 10 days to correct.
40: 200 Observed food employee wearing watches. Corrective Actions: Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band. 90 days to correct
44: 1960 Observed plastic containers that had been cleaned and sanitized, on the shelf stacked while wet. Corrective Actions: Ensure utensils and equipment are stored in a way to allow air drying after cleaning and sanitizing. 10 days to correct.
48: 1630 Observed that the detergent was out @ the stationary mechanical dish machine. An alarm was showing this, but the sound had been muted. The employee normally assigned this position was off. Corrective Actions: Management corrected by replacing dish detergent and unmuting alarm. PIC must monitor this area, especially when regular staff are not available.
Additional Comments
Standardization inspection completed with SSO Mason. Overall, the facility has good active managerial control.
Notes. Will review specifications for ice cream machine cleaning/frequency. Follow-up if needed. Discussed re-heating (Q-ing) burritos for hot holding. The specific requirements as stated in the rugulations are: 12VAC5-421-760 "B. Except as specified under subsection C of this section, time/temperature control for safety food reheated in a microwave oven for hot holding shall be reheated so that all parts of the food reach a temperature of at least 165°F (74°C) and the food is rotated or stirred, covered, and allowed to stand covered two minutes after reheating.
C. Ready-to-eat time/temperature control for safety food that has been commercially processed and packaged in a food processing plant that is inspected by the department that has jurisdiction over the plant shall be heated to a temperature of at least 135°F (57°C) when being reheated for hot holding.P
When "reheating" in a microwave, the product may require a minimum 135 F as it is commercially processed. However, the product would still have to stand covered in the microwave for two minutes. This is specifically for product that is intended to be hot-held. No time requirements if it is for immediate service.
Food Temperatures
Description
Temperature
State of Food
Chicken nuggets
200 °F
Cooking
Canadian bacon, reachin/line
38 °F
Cold Holding
Breakfast burrito, walk-in
37 °F
Cold Holding
Fish
160 °F
Hot Holding
McChicken
189 °F
Cooking
Burger 1:4
185 °F
Cooking
McChicken/McCrispy
150 °F
Cooking
Gravy, walk-in
38 °F
Cold Holding
Burger 1:10
155 °F
Hot Holding
No records found
Warewashing Temperatures
Machine Name
Sanitization Method
Thermo Label
PPM
Sanitizer Name
Sanitizer Type
Temperature
Sani. bucket-corrected
chemical
50
chlorine
Kay QSR Ecolab (New)
chemical
50
chlorine
120 °F
Sani. bucket
chemical
0
chlorine
No records found
Equipment Temperatures
Description
Temperature
Walk-in
37 °F
Burger freezer
-4 °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.
