3717-1-04.4(J) / Mechanical warewashing equipment - wash solution temperature.
Critical Improper temperature of wash solution in mechanical warewasher. Observed chemical warewashing machine not reahing 120 degrees F during the wash cycle at the time of inspection. The three-compartment sink shall be used for warewashing unitl equiptment can reach acceptable temperatures.
3717-1-04.8(E)(3) / Single-service articles and single-use articles - storage.
Single-service and single-use articles not protected from contamination. Observed paper towels and toilet paper removed from original packaging stored on the shelving in the back storage room.
3717-1-04.4(A)(2) / Equipment components kept intact, tight, and adjusted
Equipment components are not intact, tight or properly adjusted. Observed the shake machine not in operation. Products should be emptied and equiptment cleaned until it can be repaired. If the machine is no longer going to be used it shall be removed from the facility. Observed old french fry equipment near the walk-in door no longer used and shall be removed from the facility.
3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Non-food contact surfaces of equipment are unclean. Observed drink equipment near the drive thru window, grease dripping from equipment on cook line, top of dish machine, warming units at prep line, and all equipment at the specialty drink area.
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Floors not maintained clean near the fryers, specialty drink area, and grill line.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Complaint/Critical Control Point
Inspection Date: 05-May-2023
| Comments |
|---|
| Complaint on 05-May-2023 : Inspection was conducted in regards to a complaint. A complaint inspection was conducted during the standard/ccp inspection. Per complainant: The facility is dirty. Complaint findings: No issues with cleaning were observed in the dining area, customer self-service, or restrooms at the time of inspection. Discussed high touches surfaces being cleaned frequently (side door starting to build-up debris/residue). Complaint will now be considered closed. Ensure food employees are wearing hair coverings while working around exposed foods. Wet wiping clothes shall be stored in a cleaning or sanitizer bucket between uses. Please contact the health department when the dish machine is going to be put back into operation. The violations documented on this report shall be corrected and will be checked during next inspection. |
| Comments related to the Critical Control Point Inspection (Item 35) are listed below. Note: Positive observations are indicated by the element number and the letter P. II - P - Good Hygienic Practices: Food employee was demonstrating good hygiene practices. VII - P - Protection from Contamination: Foods are protected from physical and environmental contamination during storage, preparation, holding and display. III - P - Preventing Contamination by Hands: Observed food employee changing gloves when required. III - P - Preventing Contamination by Hands: Food employees were not contacting exposed ready-to-eat foods with bare hands. I - P - Employee Health: The operation had an employee health policy on file. X - P - Chemical: Toxic materials are properly identified and stored. |