Cook Out

Inspector notes: Observed visible light coming from the bottom of the back door. PIC advised that all outer openings shall be protected. 511-6-1.07(2)(m) - Outer Openings Protected (C) (m) Outer Openings, Protected. 1. Except as specified in paragraphs 2 through 5 of this subsection, outer openings of a food service establishment shall be protected against the entry of insects and rodents by: (i) Filling or closing holes and other gaps along floors, walls, and ceilings; (ii) Closed, tight-fitting windows; and (iii) Solid, self-closing, tight-fitting doors.

Inspector notes: Observed wetstacking of multiple plastic containers above three comp sink. PIC COS by spacing out the containers for proper air drying. 511-6-1.05(10)(a) - Equipment & Utensils, Air-Drying Required (C) (10) Protection of Clean Items. (a) Equipment and Utensils, Air-Drying Required. After cleaning and sanitizing, equipment and utensils: 1. Shall be air-dried or used after adequate draining before contact with food;

Inspector notes: Observed food throughout the main kitchen’s floors. COS: Employee swept the floors. Violation Code Reference

Inspector notes: Observed expired Quat test strip trying to be used to test sanitizer. CA: Advised PIC to obtain and store valid Quat sanitizer test strips to use to test sanitizer. 511-6-1.05(3)(h),(i) - Temperature Measuring Device, Manual Warewashing; Sanitizing Solutions, Testing Device (Pf) (h) Temperature Measuring Devices, Manual and Mechanical Warewashing. 1. In manual warewashing operations, a temperature measuring device shall be provided and readily accessible for frequently measuring the washing and sanitizing temperatures. Pf 2. In hot water mechanical warewashing operations, an irreversible registering temperature indicator shall be provided and readily accessible for measuring the utensil surface temperature. Pf (i) Sanitizing Solutions, Testing Devices. A test kit or other device that ac...

Inspector notes: Observed only one hand sink in the main kitchen near the WIC. Observed no hand sink in close proximity to the prep area. CA: Advised PIC to have another hand sink installed near prep area. 511-6-1.06(2)(g) - Handwashing Sinks, Nos/Capacities (Pf) (g) Handwashing Sinks, Numbers and Capacities. 1. Except as specified in paragraph 2 of this subsection, at least one handwashing sink, a number of handwashing sinks necessary for their convenient use by employees in areas specified under subsection (2)(l) of this Rule, and not fewer than the number of handwashing sinks required by law shall be provided. Pf 2. If approved and capable of removing the types of soils encountered in the food operations involved, automatic handwashing facilities may be substituted for handwashing sinks in a food ser...

Inspector notes: Observed hand sink in main kitchen only reaching 60 F. CA: Advised Pic to get hand sink serviced. 511-6-1.06(2)(c) - Handwashing sinks, Installation (Pf, C) (c) Handwashing Sink Installation. 1. A handwashing sink shall be equipped to provide tempered water at a temperature of at least 100ºF (38ºC) through a mixing valve or combination faucet. Pf 2. A steam mixing valve may not be used at a handwashing sink. 3. A self-closing, slow-closing, or metering faucet shall provide a flow of water for at least 15 seconds without the need to reactivate the faucet. 4. An automatic handwashing facility shall be installed in accordance with manufacturer’s instructions.

Inspector notes: Observed pink build up inside the ice machine and around the gasket. CA: Advised PIC to dump ice and sanitize the entire ice machine.

Inspector notes: Observed grease build up on the floors in main kitchen. COS: Employee mopped floors.

Inspector notes: Observed no common name labels on sauces in squeeze bottles and seasonings. COS: Employee labeled items with a common name. 511-6-1.04(4)(d) - Food Storage Containers Identified with Common Name of Food (C) (d) Food Storage Containers, Identified with Common Name of Food. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food.

Inspector notes: Observed TCS items held in WIC above 41F. see list below. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above. Items were moved to a cooler portion of WIC and technician was called.

Inspector notes: Observed items on serving line above 41F using TPHC, however the beginning temperatures of those items began above 41F, therefore TPHC would not be applicable. Except as specified under paragraph 4 of this subsection, if time without temperature control is used as the public health control for a working supply of time/temperature control for safety food before cooking, or for ready-to-eat time/temperature control for safety food, if time without temperature control is used as the public health control up to a maximum of 4 hours the food shall have an initial temperature of 41°F (5°C) or less when removed from cold holding temperature control. Items were put on an icebath. PIC educated on proper construction of an icebath.

Inspector notes: Observed outside dumpsters filled over the top so that lids could not close. Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered. PIC stated the trash service was behind schedule. EHS advised they should use the bin for carboard boxes to minimize waste in the dumpster.

Inspector notes: Observed build up and items on floor of WIF and standing water in the drive through. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination. PIC will have areas cleaned.

Inspector notes: Observed corn dogs holding in a RIC drawer above 41 degrees. Observed burgers holding in a RIC drawer above 41 degrees. Observed the ambient temperature of the prep top cooler holding the burgers at 52 degrees. Observed items in the WIC holding at 43 degrees. COS- items were discarded and a work order was put in for the WIC. 511-6-1.04(6)(f) - Time/Temperature Control for Safety; Cold Holding (P) (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated usin...

Inspector notes: Observed no paper towels at the hand sink. COS- I put a roll of paper towels at the hand sink. 511-6-1.07(3)(b) - Hand Drying Provision (Pf) (b) Hand Drying Provision. Each handwashing sink or group of adjacent handwashing sinks shall be provided with: 1. Individual, disposable towels; Pf 2. A continuous towel system that supplies the user with a clean towel; Pf 3. A heated-air hand drying device; Pf or 4. A hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures.Pf

Inspector notes: Observed buildup and debris on the floors, drains on the floor, the WIC shelves, WIC fans and equipment throughout the main kitchen. CA- all nonfood contact surfaces shall be cleaned. 511-6-1.05(7)(a)2,3 - Equipment, Food/Nonfood-Contact Surfaces, and Utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations (C) 2. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. 3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.