| 5-30-2019 |
All food contact surfaces of utensils and equipment shall be clean and sanitized. (113984(e), 114097, 114099.1, 114099.4, 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115 (a, b, d), 114117, 114125(b), 114135, 114141)
| 7.00 |
A food facility that prepares food shall not be operating if there is no method to properly clean and sanitize equipment or utensils. A food facility shall not be operating if there is gross contamination of food contact surfaces that may result in the contamination of food products.
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Observed lack of sanitizer of sufficient strength in the third compartment of the three compartment sink (~0 PPM chlorine). Also observed ~0 PPM and ~25 PPM chlorine in the two sanitizer 'trough' buckets on the end of the taco prep areas. Also observed <50 PPM chlorine in the blue and yellow rag buckets below the taco prep area opposite the drive thru window. Appears sanitizer compartment at three comp sink had been refilled but employee forgot to add sanitizer powder, and another employee had refilled the 'trough' sanitizer containers from that same sink.
Instructed employee in proper sanitizer mixing and verification techniques. Perform test strip checks of sanitizer before using on dish surfaces or for wiping cloths. Highly recommend keeping test strips in the immediate vicinity where they should be used on a daily basis (not just in the office). Check the sanitizer strength at a sufficient frequency to ensure consistent sanitization of all food contact surfaces in this location (100 PPM for chlorine required). Sanitizer immediately remixed and changed in all above-listed locations. Corrected during inspection.
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0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
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| 5-30-2019 |
All nonfood contact surfaces of utensils and equipment shall be clean. (114115, 114130.4)
| 4.00 |
Clean nonfood contact surfaces of equipment at a frequency necessary to prevent accumulation of residue.
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(1) Observed significant buildup of dust debris in the vent above the soda fountain / ice machine unit near the drive thru window. Improve the cleaning frequency and efficacy so as to prevent the accumulation of visible residue.
(2) REPEAT: Observed debris still present on the sides, top, and in the slots of the safety knife holder near the prep sink. Improve the cleaning frequency and efficacy so as to prevent the accumulation of visible residue.
(3) REPEAT: Observed residue buildup both in and beneath the cabinet below the customer area soda fountain machine. Repair any leaks. Improve the cleaning frequency and efficacy so as to prevent the accumulation of visible residue and to avoid potential vermin attraction.
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0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
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| 5-30-2019 |
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)
| 4.00 |
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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REPEAT: Observed single "push" type faucet in the restrooms. Faucet in the right restroom was checked first, faucet only remains on for 4-5 seconds per cycle, and had to be cycled 20 times in order to obtain water at the minimum required handwashing temperature of 100ºF. Faucet in the left restroom was checked second, faucet only remains on for 8-10 seconds at a time, and still had to be cycled 8 times to obtain water at 100ºF. Adjust, repair or replace the faucet at these handwashing sinks so as to provide warm water (100-108ºF) for not less than 15 seconds.
Failure to provide handwashing sinks with warm water (100-108ºF) under pressure for a minimum of 15 seconds through a mixing valve or combination faucet.
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0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
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| 5-30-2019 |
Exhaust hoods shall be provided to remove toxic gases, heat, grease, vapors, and smoke and be approved by the local building department. Canopy-type hoods shall extend 6" beyond all cooking equipment. All areas shall have sufficient ventilation to facilitate proper food storage. Toilet rooms shall be vented to the outside air by a screened openable window, an air shaft, or a light-switch activated exhaust fan, consistent with local building codes. (114149, 114149.1) Adequate lighting shall be provided in all areas to facilitate cleaning and inspection. Light fixtures in areas where open food is stored, served, prepared, and where utensils are washed shall be of shatterproof construction or protected with light shields. (114149.2, 114149.3, 114252, 114252.1)
| 2.00 |
All areas shall have sufficient ventilation to facilitate proper food storage and to provide a reasonable condition of comfort for each employee, consistent with the job performed by the employee.
Light fixtures in areas where food is prepared, open food is stored, or utensils are cleaned shall be of shatterproof construction or shall be protected with shatterproof shields and shall be readily cleanable. In every room and area in which any food is prepared, manufactured, processed, or prepackaged, or in which equipment or utensils are cleaned, sufficient natural or artificial lighting shall be provided to produce the following light intensity, while the area is in use:
(a) At least 10-foot candles for the following:
(1) At a distance of 30 inches above the floor, in walk-in refrigeration units, and dry food storage areas.
(2) At a working surface on which alcoholic beverages are prepared or where utensils used in the preparation or service of alcoholic beverages are cleaned.
(3) Inside equipment, such as reach-in or under-the-counter refrigerators.
(b) At least 20-foot candles for the following:
(1) At a surface where food is provided for consumer self-service or where fresh produce or prepackaged foods are sold or offered for consumption.
(2) In server stations where food is prepared.
(3) At a distance of 30 inches above the floor in areas used for handwashing, warewashing, and equipment and utensil storage, and in toilet rooms.
(c) Except in server stations where food is prepared, at least 50-foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor.
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Observed the light fixture in / over the hood above the fryer does not function, bulb may be burned out. Replace bulb and / or repair fixture. Failure to provide adequate lighting.
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0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
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| 5-30-2019 |
All clean and soiled linens shall be properly stored; non-food items shall be stored and displayed separate from food and food-contact surfaces. (114185 - 114185.4) Utensils and equipment shall be handled and stored so as to be protected from contamination. (114067, 114074 - 114075, 114081, 114083, 114119, 114121, 114161, 114178, 114179, 114185, 114185.2, 114185.5)
| 2.00 |
Storage space for food, utensils, single-use articles, clean linens, and food-related equipment shall not be located in locker rooms, refuse rooms, mechanical rooms, under open stairwells, under lines on which water has condensed, under leaking water lines, under sewer lines that are not shielded to intercept potential drips, or under other sources of contamination.
During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored in one of the following ways:
(1) in a potentially hazardous food with their handles above the top of the food and the container.
(2) if not a potentially hazardous food, with their handles above the top of the food within containers that can be closed.
(3) on a clean portion of the food preparation table or equipment if cleaned and sanitized at the required frequency.
(4) in running water of sufficient velocity to flush particulates to the drain.
(5) in a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not potentially hazardous.
(6) in a container of water if the water is maintained at a temperature of at least 135°F and the container is cleaned at least every 24 hours or at a frequency necessary to preclude the accumulation of soil residues.
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Observed scoop completely in the cheese on the taco prep area on the side fartherest from the drive thru window, handle touching the shredded cheese. Store in-use utensils in such a way so as to prevent contact between the handles and the actual food items so as to prevent the possible contamination of food items.
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0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
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