| 5-21-2019 |
The potable water supply shall be protected with a backflow or back siphonage protection device, as required by applicable plumbing codes. (114192) All plumbing and plumbing fixtures shall be installed in compliance with local plumbing ordinances, shall be maintained so as to prevent any contamination, and shall be kept clean, fully operative, and in good repair. Any hose used for conveying potable water shall be of approved materials, labeled, properly stored, and used for no other purpose. (114171, 114189.1, 114190, 114192.1, 114193, 114193.1, 114195, 114197, 114199, 114201, 114269)
| 2.00 |
All plumbing and plumbing fixtures shall be installed in compliance with local plumbing ordinances, shall be maintained so as to prevent any contamination, and shall be kept clean, fully operative, and in good repair.
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Observed lack of one inch minimum air gap between the drain lines under various pieces of equipment (the customer area soda machine, the drive thru area soda machine, near kitchen ice machine, and other areas in the kitchen) and the rim height of the floor sinks. Repair or modify drain lines so that the distance between the lowest edge of the drain lines and the height of the floor sink rim allows for a minimum of a one inch air gap.
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0102 FOOD ESTAB. W/FOOD PREP 50-149 SEATS
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| 5-21-2019 |
An adequate, protected, pressurized, potable supply of hot water and cold water shall be provided at all times. (113953(c), 114099.2(b) 114101(a), 114189, 114192, 114192.1, 114195)
| 2.00 |
Provide hot and cold water under pressure through a mixing valve to each sink compartment. The water supply shall be from a water system approved by the health officer or the state department. An adequate, protected, pressurized, potable supply of hot water, at least 120°F, and cold water shall be provided.
Handwashing facilities shall be equipped to provide warm water under pressure for a minimum of 15 seconds. If the temperature of water provided is not readily adjustable at the faucet, the temperature of the water shall be at least 100°F, but not greater than 108°F. Handwashing facilities shall be sufficient in number and conveniently located so as to be accessible at all times for use by food employees
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(1) Observed water temperatures at multiple 'auto on' premix / non adjustable handwashing sink locations measuring outside of the allowed 100-108ºF range (72ºF, 73ºF, 89ºF, 91ºF, and 112ºF). Provide tempered warm water, or both hot and cold running water at all hand washing sinks. If the temperature of water provided is not readily adjustable at the faucet, the temperature of the water shall be at least 100ºF, but not greater than 108ºF.
(2) Observed all the 'auto on' handwash sinks in this facility run for a maximum of four seconds each. Install combination faucets, or adjust the premixing faucet so that it supplies warm water for a minimum of 15 seconds.
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0102 FOOD ESTAB. W/FOOD PREP 50-149 SEATS
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| 5-21-2019 |
Handwashing soap and single use towels or drying device shall be provided in dispensers adjacent to each handwashing facility; dispensers shall be maintained in good repair. (113953.2) Adequate separate facilities shall be provided for handwashing, food preparation, and the washing of utensils and equipment. (113953, 113953.1)
| 2.00 |
Handwashing facilities shall be sufficient in number and conveniently located so as to be accessible at all times for use by food employees. Employees shall not clean their hands in a sink used for food preparation, warewashing, or in a service sink or a curbed cleaning facility used for the disposal of mop water and similar liquid waste. Do not place objects in front of the handwashing station, and do not place items, utensils or wiping cloths in the handwashing sink.
Handwashing facilities shall be equipped to provide warm water under pressure for a minimum of 15 seconds. If the temperature of water provided is not readily adjustable at the faucet, the temperature of the water shall be at least 100°F, but not greater than 108°F. Soap shall be provided in approved dispensers at, or adjacent to, handwashing facilities (no bars of soap). Single-use sanitary towels or hot-air blowers shall be provided at handwashing facilities in approved dispensing devices.
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(1) Observed the handwashing sink next to the three compartment sink was blocked with a meal tray, packets of chlorine sanitizer on the rim of the sink. Failure to use a handwashing sink located within or immediately adjacent to food preparation areas exclusively for handwashing. Items immediately removed. Always keep all handwash sinks readily available and fully supplied for handwashing purposes only. Corrected during inspection.
(2) Observed paper towel dispenser above handwash sink by ice machine was empty, employee brought roll of paper towels while water temperature being verified in the sink. Paper towel dispenser immediately refilled. Corrected during inspection.
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0102 FOOD ESTAB. W/FOOD PREP 50-149 SEATS
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| 5-21-2019 |
All food shall be separated and protected from contamination. (113984, 113986, 113988, 113990, 114060, 114067, 114069, 114077, 114079, 114089.1 (c), 114143 (c))
| 2.00 |
Destroy all contaminated food. All food shall be prepared, stored, displayed, dispensed, placed, transported, sold, and served as to be protected from dirt, vermin, unnecessary handling, droplet contamination, overhead leakage, or other contamination.
If unpackaged food is displayed and sold in bulk in other than self-service containers, then it shall be served by an employee of the food establishment directly to a consumer and shall be displayed in clean, sanitary, and covered or otherwise protected containers.
For bulk customer self-service food items, such as salad bars, buffet type foods, and other ready-to-eat food, install sneeze guards that intercept a direct line between the customer's mouth and the food being offered, dispense from approved mechanical dispensers, or employ other effective means to protect ready-to-eat food from contamination.
Protect all cartons, boxes, or other materials used in the packaging of any food from dirt, vermin, and other forms of contamination or adulteration.
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Observed bagged items in the freezers that were uncovered / not protected from potential contamination (burger patties, turnovers, biscuits, etc). Ensure all food not under diligent preparation is appropriately covered with non porous lid or covering material to protect from potential contamination.
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0102 FOOD ESTAB. W/FOOD PREP 50-149 SEATS
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