|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-602.11 Equipment Food-Contact Surfaces and Utensils.
The ice shoot of the drive thru beverage dispenser is soiled with brown and pink organic build up. (4) In EQUIPMENT such as ice bins enclosed components of EQUIPMENT such as ice makers and beverage dispensers, equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. The PIC had employee clean and sanitize the ice shoot.***CORRECTED DURING INSPECTION (CDI)***
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration and Hardness (P)
The sanitizing solution in the sanitizing basin of the three compartment sink measured below the required concentration when tested. Maintain sanitizer at correct concentrations when being used to sanitize. The PIC remade and tested the sanitizing solution to the required concentration. ***(CDI)*** |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food, Hot and Cold Holding (P)
Several food items in the drive thru open top prep unit were cold held above 41F (SEE TEMPERATURE CHART). Maintain TCS foods in cold holding at 41F or less. The PIC stated that the unit was not turned on at opening and needed to drop in temp to maintain food items at or below 41F. All food items were placed on an ice bath to rapidly cool to below 41F. ***CDI*** |
|
48
|
0
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
No
|
No |
4-501.116 Warewashing Equipment, Determining Chemical Sanitizer Concentration (Pf)
Sanitizing solution along cookline measured below the required concentration when tested. The PIC had an employee remake the solution. PIC nor the employee tested soultion after remake. EHS tested the solution which remained below the required concentration. It was determined that air was in the sanitizing solution line. Concentration of the SANITIZING solution shall be accurately determined by using a test kit or other device. PIC bled the line to clear air bubbles. EHS tested the sanitizing solution, and it measured at the required concentration. EHS also reminded PIC to test the sanitizing solution at every make to ensure proper concentration level.***CDI*** |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-602.13 Nonfood Contact Surfaces (C)
The beverage dispenser undercarriage; reach in cooler and heat cabinet interior; reach in cooler and heat cabinet gaskets, and stainless steel work tops are soiled with food debris and residue. The nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue and other debris. Increase cleaning frequency. ***REPEAT VIOALTION*** |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.12 Cleaning, Frequency and Restrictions (C)
Floors along cookline, under equipment, and inside the walk in cooler and walk freezer are soiled with food debris and build up. Physical facilities shall be cleaned as often as necessary to keep them clean.***REPEAT VIOLATION*** |