Date of inspection: March 28
Violations: Observed chicken breasts and strips, in chicken prep cooler, being held cold above 41F. Ensure foods are held cold at or below 41F in order to limit the growth of bacteria.
- Chicken strips- CH- 45.0F
- Chicken breast- CH- 46.0F
Each were placed in freezer to quickly cool. PIC was informed to monitor food temperatures inside chicken prep cooler hourly in order to ensure foods are held cold at or below 41F.
Observed build-up of food residue on and around ice dispenser on soda machine and small shelving unit in between wall and flat top grill. Ensure each are cleaned more frequently and maintained so that they are free of build-up.
Observed handsink, across from flat top grill, not supplied with hot water. Ensure all handsinks are supplied with soap, hot water (minimum of 100.0F), and paper towels in order for proper handwashing to occur preventing the spread of contamination.
- Water- 60.0F
- Observed other handsinks in facility with hot water.
Observed floors and walls, under and behind flat top grill and fryers, with build-up of food residue. Ensure floor and walls are cleaned more frequently and maintained so that they are free of build-up.
Comments: Spoke with PIC concerning replacement of cracked, broken, and chipped plastic containers.
PIC was informed to ensure foods and food contact surfaces are not stored under plumbing of food prep sink, three compartment sink, and handsinks.
Discussed cleaning grease collection unit with PIC. PIC was informed to ensure unit lids are closed and all greases are cleaned and maintained. No grease shall enter stormwater drains.
Observed acceptable level of chlorine bleach sanitizer in chemical sanitizing dish machine and quaternary ammonia in sanitizer buckets.
Temperatures:
- Raw hamburger- CH- 33.7F
- Raw hamburger- CS- 38.7F
- Spinach- CH- 40.0F
- Sliced pepper jack cheese- CS- 38.0F
A re-inspection shall occur 03/30/2017 or thereafter.
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