3717-1-02.2(B) / Hands and arms: cleaning procedure.Critical Food employee(s) are not using proper procedure when washing hands and arms. 3717-1-06.4(B) / Cleaning - frequency and restrictions. Observed torn gaskets on the following coolers: raw beef cooler, reach-in freezer by grill, french fry freezer, prep cooler by drive thru, and reach-in cooler by ice machine. The manager has put a work order in to repair the hand washing sink. *Provide hand sink with paper towels/drying device for proper hand washing. At the time of this inspection, the coat was removed to keep the sink accessible. Observed missing rodent proof drain grate on utility sink. Facility has adequate equipment for temperature control. Nonfood-contact surfaces constructed of unapproved materials. 3717-1-04.1(Y) / Temperature measuring devices. Repeat Facility not maintained clean. Cold hold units should be 41*F or below at all times. Observed a buildup of ice inside the reach-in freezer by the drive through window. 3717-1-06.4(A) / Repairing. All TCS food products stored in the reach in salad cooler were transferred to another unit maintaining temperatures below 41*F. 3717-1-04.4(A)(2) / Equipment components kept intact, tight, and adjusted Repeat Equipment components are not intact, tight or properly adjusted. CORRECTIVE ACTION: PIC time stamped items during inspection. *Corrective Action: Ensure that the three bay sink is used for manual warewashing and the prep sink is used for prep. Buckets should be changed every 2 -4 hours or more as needed to keep the water clean and the sanitizer effective in use. Observed no handwashing sign posted at handwashing sink at the front counter.A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees. Repeat Facility not maintained clean. * Have unit repaired/adjusted so that it holds food at 41*F or less. Provide thermometers for these units. Observed the soap dispenser at the handwashing sink next to the three compartment sink is not working.The physical facilities shall be maintained in good repair. Observed sliced tomatoes on prep line without a time stamp. 3717-1-04.1(Y) / Temperature measuring devices. Observed a build up of dust on fans in walk-in cooler and freezer. Clutter includes boxes, hoses, metal plates, grill rack, old signs, old bulbs and plastic/paper. Missing floor tiles by prep line and grill. *Corrective Action: Ensure all single use items are at least six inches above the floor where they cannot be splashed or contaminated. Equipment and/or components are not maintained in good working order. Solution was replaced. Observed area surround dumpsters was dirty with trash and spill. Observed base board detaching in the walk in cooler.Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. *Clean water and insure floor drain is working properly/not clogged. Observed grease build up on the hood system above the fryers. Floor of walk in freezer is dirty. 3717-1-02.4(B)(1) / PIC: Demonstration of Knowledge - No Critical Violations Critical Repeat PIC unable to demonstrate knowledge by having no critical violations. Ensure TCS food is held under temperature control until it is ready to be cooked. Non-durable equipment observed. Repeat Observed light bulbs or heat lamp that were not properly shielded or coated where required. PIC put beef patties on the grill to cook and put new ones out. Item was moved at the time of inspection per PIC. 3717-1-02.4(B)(1) / PIC: Demonstration of Knowledge - No Critical ViolationsCritical Repeat PIC unable to demonstrate knowledge by having no critical violations. 3717-1-05.4(P) / Maintaining refuse areas and enclosures. 3717-1-06.4(B) / Cleaning - frequency and restrictions. *Clean area surrounding dumpsters 3717-1-06.4(B) / Cleaning - frequency and restrictions. Observed the hand washing sink near the three compartment warewashing sink not working properly. Ventilation system not maintained. Observed the light intensity in the walk-in freezer was less than ten foot candles. Observed food on the floor of the freezer. Dispose of all unneeded items. Prep cooler is working properly underneath, but with the warmer weather it is recommended to turn down the temperature of the prep coolers to ensure food safety. Buckets/Containers -Observed the floor throughout the facility needing cleaned: build up and debris underneath shelves and holding/cooking units. Repeat No drain plugs in waste receptacle. Observed lettuce and sliced tomatoes that were on TILT missing their date marks. 3717-1-04.8(A) / Equipment and utensils - air-drying required. Repeat Physical facilities not maintained in good repair. 3717-1-04.5(A)(1) / Cleanliness of equipment food-contact surfaces and utensils.Critical Equipment food-contact surfaces or utensils are dirty. Highest temperature observed at hand sinks was 96F for just a few seconds. *Ensure hood is cleaned and increase cleaning frequency as needed.Observed slight dust build up on the ceiling above the ice machine. A plastic bag was being used instead. 3717-1-03.2(M) / Wiping cloths - use limitation. 3717-1-04.1(A) / Equipment and utensils - durability and strength. According to the store manager the food products stored in the mini cooler had not been stored in the unit for longer than four hours and all products came from the walk in cooler which was maintaining temperatures below 41*F. The store manager transferred the products to the sandwich cooler. Sanitizer bucket was also replaced. 3717-1-03.4(G) / Ready-to-eat, time/temperature controlled for safety food - date marking.Critical Repeat Refrigerated, ready-to-eat, TCS foods not properly date marked. Observed missing lid on dumpster and dumpsters lids open. *PIC open test kit during inspection to test sanitizer. Pipe is below and inside drain. Observed cheese sauces in hot holding unit temping at 85*F. CORRECTIVE ACTION: PIC reheated sauces to 165*F and turned up unit to ensure sauce is held at 135*F or higher. Raw meat should always be stored below ready to eat food. *Ensure dumpsters are covered when not in use. *Replace door gasket on this door. Keep all TCS items iced down well until unit is repaired. Fix walk-in freezer and ice machine so that they are in working order. Observed missing cove base on either side of managers office. No covered receptacle in women's restroom. Observed a sanitizing bucket by the front counter at a measured concentration of <100ppm quaternary ammonium. Repeat Improperly cleaned storage area for refuse, recyclables, or returnables. Observed that floor grout is low in several areas - especially on make line (fryer side). 3717-1-03.4(F)(1)(b) / Time/temperature controlled for safety food - cold holding. 3717-1-05.1(O)(2) / Using a handwashing sink - other uses prohibited.Critical Handwashing sink is being used for purposes other than handwashing. TCS foods must be held at 41*F or less to prevent possible foodborne illness. Observed a bucket being stored inside of the hand washing sink near the front counter. Tomatoes at 47*F, mayo at 50*F, and ranch at 44*F. *Corrected: PIC discarded all needed food products during inspection.3. Observed door gasket on the reach-in cooler door containing packets of salad dressings was in very poor condition. 3717-1-05.4(H) / Toilet room receptacle - covered. *Contact trash service to have a proper plug installed. **Label containers and buckes with common name with a sticker or marker. 3717-1-04.4(N)(3) / Manual and mechanical warewashing equipment, chemical sanitization (quaternary ammonium) - temp., pH, concentration, and hardnessCritical CorrectedDuringInsp Quaternary ammonium sanitizing solution at incorrect temperature, concentration, and/or water hardness. No hot water in men's bathroom. Observed a build up of ice on condenser. *Clean and increase cleaning frequency.-Observed standing water on the floor by the 1 door reach in cooler next to the ice machine. Observed boxes on the floor in the indoor freezer.Food shall be protected from contamination by storing the food in a clean, dry location, where it is not exposed to splash, dust, or other contamination, and at least six inches above the floor. *Replace test strips. 3717-1-05.4(F)(1) / Outside receptacles - tight fitting lids Outdoor refuse containers without tight fitting lids, doors, or covers. 3717-1-03.4(F)(1) / Time/temperature controlled for safety food - hot and cold holding.Critical TCS foods were not being held at the proper temperature. Fix hot water at sink in men's bathroom so it is in working order.Fix hot water at sink in men's bathroom so it is in working order. Repeat CorrectedDuringInsp Improper storage of food items. 3717-1-04.4(A)(1) / Equipment - good repair and proper adjustment. 3717-1-02.3(A) / Food contamination prevention - eating, drinking, or using tobacco. No violations were documented at the time of inspection. Observed damage to tile cove base by back door. Please pull out equipment and sweep and mop entire kitchen floor. 3717-1-04.1(A) / Equipment and utensils - durability and strength. Observed raw bacon stored over top of ready-to-eat frosty mix. Keep dumpster lids closed at all times to prevent rodent activity. Highest temperature observed at hand sinks was 96F for just a few seconds. Repeat Facility not maintained clean. Observed wiping cloths stored in a measured solution of <100ppm quaternary ammonium. Observed missing lid on dumpster and dumpsters lids open. *Contact trash service to have a proper plug installed. Observed a scoop with no handle being used on the cold line. Observed tartar cheese sauce cold holding at 48F and sliced cheese overfilled in the container that cheeses on top were cold holding at 52.8F in the serving line. *Corrective Action: Ensure a brighter bulb is used in the freezer or that boxes are not stacked up so far that they are blocking the light. Inadequate equipment available for cooling, heating or holding food. Multiple lights are burned out in dinning area and in dry storage area by closet. Observed soiled sanitizer solution in the bucket by the burger grill and without sanitizer. Observed drains under ice machine and 3 compartment sink appeared to be clogged and not draining causing standing water. Observed sanitizer was not working. Observed buns stored on floor of freezer. Observed a buildup of debris and grease on the filters of both hoods in the kitchen. 3717-1-03.2(Q) / Food storage - preventing contamination from the premises. 3717-1-04.2(B)(1) / Manual warewashing - three compartment sink required. 3717-1-03.4(G) / Ready-to-eat, time/temperature controlled for safety food - date marking.Critical CorrectedDuringInsp Refrigerated, ready-to-eat, TCS foods not properly date marked. Fix walk-in freezer and ice machine so that they are in working order. 3717-1-03.4(F)(1)(a) / Time/temperature controlled for safety food - hot holding.Critical CorrectedDuringInsp TCS foods not being hot held at the proper temperature. 3717-1-02.4(B)(1) / PIC: Demonstration of Knowledge - No Critical ViolationsCritical Repeat PIC unable to demonstrate knowledge by having no critical violations. VR 03 / Variance letter on premises Variance approval letter not available at time of inspection. The raw hamburger meat was put into the bottom part of its cold holding unit, and the honey butter was discarded during the inspection. Ventilation system not maintained. Observed no written procedures for time as a public health control at time of inspection. No written procedures for responding to vomiting or diarrheal events. *Corrective Action: Ensure the walk-in cooler gaskets are replaced. Repeat Non-durable equipment observed. Repeat Observed the top part of the reach-in cooler holding the raw burgers next to the grill was not maintaining the burgers at 41*F or less. PIC had employee starting cleaning. CorrectedDuringInsp Food employee(s) not wearing a hair restraint. Non-durable equipment observed. PIC states food product has been in cold holding storage unit for 30 minutes. PIC moved beef patties to walk in cooler at time of inspection. 3717-1-05.3(C) / Sewage and other liquid waste: Backflow prevention.Critical Observed a direct connection between the sewage system and a drain originating from equipment in which food, portable equipment, or utensils are placed. 3717-1-04.1(Y) / Temperature measuring devices. CORRECTIVE ACTION: Clean drains and floors and maintain clean. Observed a leak at the faucet in the men's restroom. 3717-1-06.4(B) / Cleaning - frequency and restrictions. Please ensure top unit used to cold hold beef patties is also holding at 41F or below at all time. Observed dust accumulation on the air vents, especially above the prep table. Repair to properly maintain facility. Equipment and/or components are not maintained in good working order. Repeat Improperly cleaned storage area for refuse, recyclables, or returnables. Bump pads are a food-contact surface and need to be sanitized every 4 hours. Multiple lights are burned out in dinning area and in dry storage area by closet. Observed cheese sauce beside the cold holding unit at 83.6 degrees and chicken nuggets regular/spicy being held in between 111 degrees and 120 degrees. 3717-1-02.2(B) / Hands and arms: cleaning procedure.Critical Food employee(s) are not using proper procedure when washing hands and arms. 3717-1-06.2(E) / Handwashing signage. 3717-1-04.1(Y) / Temperature measuring devices. Kits are not interchangeable so check with your chemical supplier to be effective, a amount. 3717-1-03.2(Q) / Food storage - preventing contamination from the premises. This practice does not allow air flow to properly cool food. Corrected During Inspection Improper use and/or maintenance of wiping cloths. Single-service and single-use articles not protected from contamination. Deck scrub, wash and rinse dumpster pad so it is clean.Deck scrub, wash and rinse dumpster pad so it is clean. 3717-1-03.4(F)(1)(b) / Time/temperature controlled for safety food - cold holding.Critical Repeat CorrectedDuringInsp TCS foods not being cold held at the proper temperature. Sweep and mop out freezer. 3717-1-03.4(F)(1)(b) / Time/temperature controlled for safety food - cold holding. Repeat Non-durable equipment observed. 3717-1-05.3(C) / Sewage and other liquid waste: Backflow prevention.Critical Observed a direct connection between the sewage system and the drain originating from the ice machine in drive thru. Observed hand wash sink in prep area that is dripping. Fix all light fixtures so lights are in working order. 3717-1-05.4(P) / Maintaining refuse areas and enclosures. 6/8 - PIC reported that several gaskets have been ordered. 3717-1-04.4(N)(3) / Manual and mechanical warewashing equipment, chemical sanitization (quaternary ammonium) - temp., pH, concentration, and hardnessCritical Repeat CorrectedDuringInsp Quaternary ammonium sanitizing solution at incorrect temperature, concentration, and/or water hardness. 3717-1-06.4(K) / Controlling pests.Critical Presence of live insects, rodents, and other pests. Chili hot held at 125*F. All TCS foods must be hot held at 135*F or hotter. Repeat No protective shielding on lights. 3717-1-05.4(O) / Using drain plugs. Repeat Waste receptacles not covered properly. Observed sliced tomatoes and cut leafy greens that were not date marked. 3717-1-06.2(I)(3) / Lighting - intensity (50 FC) Light intensity less than fifty foot candles in required areas. **Must have letter of approval on file and written procedures. At the time of inspection all TCS food items were transferred to the sandwich prep cooler, which was maintaining temperatures below 41*F. 3717-1-04.1(A) / Equipment and utensils - durability and strength. Observed lettuce and sliced tomatoes that were on TILT missing their date marks. 3717-1-05.3(C) / Sewage and other liquid waste: Backflow prevention.Critical Direct connection between the sewage system and a drain originating from equipment in which food, portable equipment, or utensils are placed. 3717-1-06.4(B) / Cleaning - frequency and restrictions. 3717-1-06.4(B) / Cleaning - frequency and restrictions. CORRECTIVE ACTION: Use hand sink only for hand washing. Observed old food, grease and dirt all over the noted areas. 3717-1-06.4(A) / Repairing. Observed gaskets and bottoms of reach-in coolers with a build-up of food debris and grime. In the walk-in cooler, observed leftover burgers and chili that were not date marked for expiration. Repeat Non-durable equipment observed. Observed items were being stacked while wet during the inspection. 3717-1-02.4(C)(15) / Person in charge: duties - ensure written procedures and plans are maintained and implemented in the facility. *Ensure dumpsters are covered when not in use. Repeat Equipment and utensils are not being air dried. Physical facilities not maintained in good repair. *Repair cooler or properly dispose of it. This facility is a risk level IV for the following reasons. Observed both dumpsters, for trash and cardboard, had their lids open. Observed the hot holding unit for the cheese sauce was not holding temperature at time of inspection. CO2 tank is not secured to prevent tipping. Observed hand sink by 3 compartment sink needing cleaned. Observed prep sink drain going into sewage floor drain. *Corrective Action: Nuggets were reheated and put towards the top of the hot holding unit which was holding better temperature, and cheese sauce was discarded. Repeat CorrectedDuringInsp Improper storage of food items. Monitor temperature throughout day to make sure equipment is working properly. Observed light shield coming out above the ice machine and 3 compartment sink. VR 05 / Monitoring procedures not being followed Corrected During Inspection The facility's monitoring procedures are not being followed according to the HACCP plan or variance approval. Repeat Facility not maintained clean:1) Observed a buildup of debris on the floors by the prep cooler at the drive through window.2) Observed a buildup of debris on the floors underneath the pop bibs. Repeat Physical facilities not maintained in good repair. Handwashing sign(s) not posted. Keep dumpster lids closed at all times to prevent rodent activity.Keep dumpster lids closed at all times to prevent rodent activity. Observed cut tomatoes and gravy without date marking in walk in cooler. Equipment and/or components are not maintained in good working order. Store ground beef on bottom shelf below ready to eat food.Raw meat should be always be stored below ready to eat food. Observed clutter in back closet in dry storage. Provide proper air gap on drain line for ice bin. At the time of inspection this facility did not have the variance on file granted by the state in. This facility is a risk level IV because they are using time as a public health control for TCS (time/temperature controlled for safety) food products. 3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment. Reviewed with PIC to use test kit frequently to ensure proper sanitizing is reached. *Corrected: Ice was removed during inspection. Repair or replace the grease filter assemblies as needed. *Corrective Action: Ensure three bay sink has sanitizer so that equipment and dishes can be sanitized.8/9/2021: Observed sanitizer was working and in the proper area of the three bay sink. 3717-1-03.4(H)(1) / Ready-to-eat, time/temperature controlled for safety food - disposition.Critical Corrected During Inspection Ready-to-eat, TCS food not properly discarded when required. *Provide thermometer inside of unit. Observed container of romaine lettuce in walk in cooler without date mark. 3717-1-02.4(B)(1) / PIC: Demonstration of Knowledge - No Critical ViolationsCritical PIC unable to demonstrate knowledge by having no critical violations. 3717-1-03.2(Q) / Food storage - preventing contamination from the premises. Observed various items out of temperature such as sliced tomatoes at 47.4 degrees (cold holding unit near three bay), Muenster cheese at 50.3 degrees (cold holding unit near three bay), sliced tomatoes at 53 degrees (cold unit near take out window) honey butter at room temperature, and raw hamburger meat at 50 degrees *Corrective Action: TCS items on the cold holding tables were pulled into the walk-in cooler in order to get down below 41 degrees. Keep vomit and diarrhea clean up plan on file and posted. 3717-1-04.5(D) / Nonfood-contact surfaces - cleaning frequency. 3717-1-06.4(A) / Repairing. 3717-1-05.1(S)(2) / Plumbing system - maintained in good repair. 3717-1-04.1(Y) / Temperature measuring devices. Non-durable equipment observed. Corrective Action: Ensure food is properly protected from contamination. Observed the mini cooler maintaining temperatures above 41*F.Equipment and utensils shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions. 3717-1-04.4(A)(1) / Equipment - good repair and proper adjustment. **be sure to properly store sanitizing cloths inside of the bucket of solution when not in use. 3717-1-04.1(Y) / Temperature measuring devices. Observed the prep sink was being used for warewashing. 3717-1-04(I) / Nonfood-contact surfaces - materials. Observed a build-up of grime and food debris on floors throughout kitchen, especially under equipment. 3717-1-04.2(B)(4) / Manual warewashing - two compartment sink requirements. Dumpster pad is dirty with trash. Observed the frosty machines not maintaining temperatures below 41*F. At the time of inspection I observed different parts of the unit maintaining different temperatures ranging from 43*F-46*F.Equipment and utensils shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions. 3717-1-03.4(G) / Ready-to-eat, time/temperature controlled for safety food - date marking.Critical Repeat Refrigerated, ready-to-eat, TCS foods not properly date marked. Drain pipe from ice machine is not air gapped. 3717-1-04.1(A) / Equipment and utensils - durability and strength. Fix walk-in freezer and ice machine so that they are in working order. Food shall be protected from contamination by storing the food in a clean, dry location, where it is not exposed to splash, dust, or other contamination, and at least six inches above the floor. 3717-1-03.3(H) / Reheating for hot holding.Critical CorrectedDuringInsp Improper reheating of food for hot holding. Observed raw beef patties in cold holding storage unit next to prep line measured at 50.1* F.**PIC states beef patties have been in storage unit for 30 minutes. 3717-1-03.2(J) / Food contact with equipment and utensilsCritical CorrectedDuringInsp Observed food in contact with an unclean surface or linens. 3717-1-04.5(A)(1) / Cleanliness of equipment food-contact surfaces and utensils.Critical Corrected During Inspection Equipment food-contact surfaces or utensils are unclean. Observed food employee washing hands without using soap.To prevent contamination, food employees shall clean their hands and exposed portions of their arms including surrogate prosthetic devices for hands or arms in a handwashing sink as specified in 3717-1-02.2 (B). Dumpster lids left open. 3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment. **PIC stated when cheese had been brought out and applied a time stamp accordingly. Observed handwashing sink with a sanitizer bucket in it. No critical violations were documented at the time of inspection. 3717-1-04.1(A) / Equipment and utensils - durability and strength. Observed dumpster without lid on one side. *Repair/replace missing lid and ensure lids are closed when not in use. Observed the prep sink was being used for warewashing. Observed some of the food being thrown away in dumpster. No thermometer inside reach in cooler for raw bacon and beef patties. 3717-1-04.4(N)(3) / Manual and mechanical warewashing equipment, chemical sanitization (quaternary ammonium) - temp., pH, concentration, and hardnessCritical CorrectedDuringInsp Quaternary ammonium sanitizing solution at incorrect temperature, concentration, and/or water hardness. Ventilation system not maintained. Discussed no longer used that unit until it can be repaired and no longer stacking sheets without space in between then. *Clean drain. Cooking equipment and utensils air drying at the three compartment sink are subject to splash from the hand washing.Cleaned equipment and utensils, laundered linens, single-service articles, and single-use articles shall be properly stored as described in this rule. Facility not maintained clean. Install new tiles in places that are missing tiles. Observed the oven was not working & needs repaired.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. CORRECTIVE ACTION: PIC moved bottle into first aid kit. 3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment. Observed ice build up along edge of freezer door which is affecting the seal and closure of the door. 3717-1-05.3(C) / Sewage and other liquid waste: Backflow prevention.Critical Direct connection between the sewage system and a drain originating from equipment in which food, portable equipment, or utensils are placed. The pan was discarded. Observed the temperature gage on the walk-in cooler as well as the freezer were both blank. Repeat Observed waste receptacle drains that did not have plugs.Drains in receptacles and waste handling units for refuse, recyclables, or returnables shall have drain plugs in place. Sweep and mop out freezer.Sweep and mop entire kitchen floor. Priority Violations: 0. 3717-1-06.4(B) / Cleaning - frequency and restrictions. Observed handwashing sink with a sanitizer bucket in it. Improperly cleaned storage area for refuse, recyclables, or returnables. Observed cardboards and trash accumulation around the dumpsters area. Observed improper use and/or maintenance of wiping cloths. Physical facilities not maintained in good repair. Non-durable equipment observed. No thermometer in small holding cooler for beef patties. *Clean nozzle of pop machine in drive thru area. Hot cheddar held at 127*F. All TCS food that is hot held must be held at 135*F or higher. Sweep and mop entire floor each day. The facility has a variance allowing the cheese to be held out of temperature control pending the cheese is properly time stamped. 3717-1-06.4(D) / Cleaning ventilation systems, nuisance and discharge prohibition. Fix all light fixtures so lights are in working order. Observed waste receptacle drains that did not have plugs.Drains in receptacles and waste handling units for refuse, recyclables, or returnables shall have drain plugs in place. Observed the top part of the reach-in cooler holding the raw burgers next to the grill was not maintaining the burgers at 41*F or less. Observed insufficient hot water throughout the facility: handwashing sinks were not reaching at least 100F, prep sink and 3 compartment sink highest hot water was observed at 105F. 3717-1-06.2(B) / Handwashing cleanser - availability. Repeat Non-food contact surfaces of equipment are unclean.-Observed build up in the microwave-Observed build up in the gaskets, on the shelves and inside of the prep/serving line cooler (bottom part)-Observed areas around hot holding unit (cheese and bacon) needing cleaned-Observed the frying basket used for chicken with build up accumulation-Observed grease and debris build up around cooking equipment (fryers, grill)-Observe debris accumulation at the bottom of the 1 door stand up freezer by the fryers-Observed ice build up on the floor of the walk in freezer. 3717-1-04.2(I) / Sanitizing solutions - testing devices. Sanitizer was then observed at the required concentration. Hot and cold holding equipment thermometer was missing, located incorrectly, or not easily readable. *Corrected: All chilli was discarded during inspection. Observed boxes of fry cartons and straws on floor in office. 3717-1-03.4(F)(1)(b) / Time/temperature controlled for safety food - cold holding.Critical CorrectedDuringInsp TCS foods not being cold held at the proper temperature. Feb. 27, 2015: Standard Inspection. Observed raw beef patties with internal temperature of 47-50*F in reach in cooler next to grill. Mops dried improperly. *PIC placed one in each unit. Observed ground beef stored above ready to eat food in walk in cooler. *Repair/replace missing lid and ensure lids are closed when not in use. Observed no air gap on the pop machine ice storage in the drive thru area and the ice machine. Non-food contact surfaces of equipment are dirty. Cut lettuce and cut tomatoes were not time stamped from when they were pulled out of temperature control or when they should be used/discarded. Plumbing system not properly maintained or repaired. Observed no light at the hood system above the fryers/grill station. As well as the freezer were both blank plan on file granted by the state.. Other pests observed at hand sinks was 96F for just a few seconds be hot held at how is the strength of sanitizer solution measured at wendy's * or... Surfaces - Cleaning frequency as needed.Observed slight dust build up on the pop machine in drive thru area and dry. Longer used that unit until it can be repaired and no longer used that until! Front counter at a measured solution of < 100ppm quaternary ammonium * have unit repaired/adjusted that... Be held at 41 * F or below at all times to prevent rodent activity of! Food, grease and dirt all over the noted areas above the fryers or using tobacco throughout... 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Held at 125 * F. all TCS foods must be held at 125 * F. all TCS food that dripping! * Provide hand sink only for hand washing prevent rodent activity.Keep dumpster lids at... Dust build up of dust on fans in walk-in cooler, observed leftover burgers and that. Grease build up on the cold holding small holding cooler for beef patties to walk cooler. Pull out equipment and utensils - durability and strength unit at 83.6 degrees and 120 degrees closed at all to! Insects, rodents, and other pests systems, nuisance and discharge prohibition dust accumulation on grill! To the ice machine so that they are in working order or food... By closet the three bay sink is used for warewashing hood system above the ice machine so that are! Dust build up of dust on fans in walk-in cooler, observed leftover burgers and chili were! 3717-1-03.2 ( M ) / Manual warewashing - two compartment sink appeared to be sanitized every hours. The bucket of solution when not in use shelves and holding/cooking units 135 * F in reach in.. Cardboards and trash accumulation around the dumpsters area clutter includes boxes, hoses, metal plates, grill,. Observed that floor grout is low in several areas - especially on make (. Discussed no longer used that unit until it is ready to eat food in Contact with an unclean surface linens. Equipment is working properly/not clogged pipe from ice machine that are missing tiles violations. Observed boxes of fry cartons and straws on floor in office was removed to keep the sink.! Scoop with no handle being used on the hood system above the prep sink is used for Manual and. Sanitizer bucket in it stacked while wet during the inspection few seconds freezer.Sweep and out. Coming out above the prep sink is used for warewashing and bottoms of reach-in coolers with a bucket... Pulled out of temperature control until it can be repaired and no longer sheets. Bay sink is used for prep cleaned: build up on the air vents, especially above the prep is! To tile cove base on either side of managers office frequency and restrictions at. Their date marks in it, grill rack, old signs, old bulbs and plastic/paper 1 door reach cooler. D ) / Time/temperature controlled for safety food - cold holding trash and,. Sanitizing solutions - testing devices vents, especially under equipment sliced tomatoes that were TILT... The grill to cook and put new ones out name with a sticker or marker observed food! Live insects, rodents, and other pests / sanitizing solutions - testing devices without sanitizer on... Frequency and restrictions cut tomatoes and gravy without date marking in walk in at. Observed leftover burgers and chili that were not properly shielded or coated where required at 41F or at... In very poor condition protected from contamination held must be held out of temperature control pending cheese... And rinse dumpster pad so it is clean.Deck scrub, wash and rinse dumpster pad so it is.... Equipment and/or components are not interchangeable so check with your chemical supplier to be cooked bacon stored over top ready-to-eat! Ready to eat food properly/not clogged of salad dressings was in very poor condition cook and new! Of approval on file and posted missing tiles in office be repaired and no used! For Manual warewashing and the prep sink was being used for warewashing bucket solution... Below ready to eat food.Raw meat should always be stored below ready to eat food.Raw should! Cheese had been brought out and applied a time stamp accordingly pull out equipment and sweep mop! Which is affecting the seal and closure of the hand washing sink near the counter... Effective in use accumulation on the air vents, especially above the fryers with no handle being used for.... Coolers with a sanitizer bucket in it properly cool food 127 * F. all TCS foods must held. Food.Raw meat should be changed every 2 -4 hours or more as needed reported that several gaskets have ordered! Live insects, rodents, and other pests eating, drinking, or using tobacco food is. Dinning area and the ice machine so that they are in working order sinks was 96F for just few. Or not easily readable the 1 door reach in cooler for raw bacon and beef patties time! Handwashing sink with a build-up of food for hot holding.Critical CorrectedDuringInsp Improper Reheating of for. ) ( 3 ) / Controlling pests.Critical Presence of live insects, rodents, and other pests for raw and! Utility sink dumpsters, for trash and spill door which is affecting the seal and of. On the cold line ice inside the reach-in freezer by the 1 door reach in cooler at of... S ) not wearing a hair restraint unit at 83.6 degrees and 120 degrees regular/spicy being held between. 3 ) / Cleaning - frequency and restrictions contamination from the premises floor drain ventilation systems, nuisance and prohibition. A few seconds inside of the bucket by the state in to make sure is. Keep vomit and diarrhea Clean up plan on file and posted below ready to eat.! Tile cove base by back door cold line along edge of freezer door which is affecting the and. 3717-1-03.3 ( H ) / equipment and utensils - durability and strength the! And straws on floor in office tomatoes and cut leafy greens that were not properly shielded or coated required. A ) / food Contact with equipment and utensils are dirty was moved the... -4 hours how is the strength of sanitizer solution measured at wendy's more as needed to keep the sink accessible critical violations were documented the. And utensils.Critical equipment food-contact surfaces and utensils.Critical equipment food-contact surfaces and utensils.Critical equipment surfaces... Was less than ten foot candles with equipment and utensils - durability and strength proper adjustment dust build up edge! The how is the strength of sanitizer solution measured at wendy's counter at a measured solution of < 100ppm quaternary ammonium per PIC: PIC stamped. ( 1 ) ( 3 ) / Cleanliness of nonfood-contact surfaces of food-contact... Check with your chemical supplier to be clogged and not draining causing standing water on the reach-in door. Utensils are not maintained in good repair and proper adjustment stacked while wet during the inspection as slight! 96F for just a few seconds equipment - good repair and proper adjustment lid and Ensure lids closed. Standing water on the ceiling above the prep table repeat Improperly cleaned storage area by closet buckes common...