3717-1-04.5(A)(1) / Cleanliness of equipment food-contact surfaces and utensils.
Critical Repeat Observed milk dried up on the milkshake maker and also in the chocolate wells have built up debris on the container inside and out. The milkshake condiment station needs completely disassemble and sanitized thoroughly. Both McCall coolers have built up foods debris on the bottom shelf and the exterior. PIC stated she will clean. Equipment food-contact surfaces or utensils are dirty.
To prevent contamination, equipment food-contact surfaces and utensils shall be clean to sight and touch.
[?] Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Follow-up
Inspection Date: 09-December-2014
| The following violation(s) have been corrected since the last inspection. |
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| 3717-1-04.4(N)(3)/Manual and mechanical warewashing equipment, using chemical sanitization - temp., pH, concentration, and hardness Observed sanitzer solution at improper levels. Testing strip read 0 ppm when tested. A quaternary ammonium sanitizing solution did not meet the minimum requirements for temperature, concentration, and/or water hardness. To prevent pathogen growth, a quaternary ammonium sanitizing solution shall: (a) Have a minimum temperature of 75F,(b) Have a concentration as specified and as indicated by the manufacturer's use directions included in the labeling, (c) Be used only in water with 500 ppm (mg/l) hardness or less, or used in water having a hardness no greater than specified by the manufacturer's label. |
| 3717-1-04.5(A)(1)/Cleanliness of equipment food-contact surfaces and utensils. Observed debris on the shelves in the back prep area and build up of residue on the ice machine. To prevent cross contamination facilities shall be kept clean to sight and touch.Equipment food-contact surfaces or utensils are dirty. To prevent contamination, equipment food-contact surfaces and utensils shall be clean to sight and touch. |
| 3717-1-04.5(A)(3)/Cleanliness of nonfood-contact surfaces of equipment. Server alley had built up debris on the counter tops and also all the shelving needs wiped and papers not being used need discarded. Non-food contact surfaces of equipment are dirty. Nonfood-contact surfaces of equipment shall be kept clean. |
| 3717-1-04.5(B)/Equipment food-contact surfaces and utensils - cleaning frequency. Observed bulit up debris on the fryer station. The entire fryer station needs sanitized and frequently cleaned. The Alto sham draws and shelves have built up debris they need cleaned to sight and touch. The grill has built up debris on the back part and on the sides. Also, the microwaves need sanitized and to be cleaned frequently. Food equipment surfaces are not cleaned at the required frequency. Equipment food-contact surfaces and utensils shall be cleaned at a frequency specified in this rule. |
| 3717-1-06.4(B)/Cleaning - frequency and restrictions. Both the Koldpak freezer and dry storage rooms have debris on the floor. Observed a build-up of dirt and debris. The physical facilities shall be cleaned as often as necessary to keep them clean, and cleaning shall be done during periods when the least amount of food is exposed. |
| 3717-1-06.4(B)/Cleaning - frequency and restrictions. Observed debris around the front registers. Observed built up debris beside the water heater. The equipment sitting in front of the heater needs to be moved to properly clean.Observed a build-up of dirt and debris. The physical facilities shall be cleaned as often as necessary to keep them clean, and cleaning shall be done during periods when the least amount of food is exposed. |
| 3717-1-04.4(A)(1)/Equipment - good repair and proper adjustment. Observed prep table draws not holding cold foods at requuired temperature. Equipment and/or components are not maintained in good working order. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under rules 3717-1-04 and 3717-1-04.1 of this code. |