Adequate hand washing facilities supplied & accessible

Priority Foundation-6-301.12, Pf: Hand Drying Provision In restroom only roll of paper towels was on the ground. Had person in charge discard roll of paper towels. Ensure establishment always has clean paper towels available.

Food-contact surfaces: cleaned & sanitized

Core-4-602.11 (E), C: Equipment Food-Contact Surfaces and Utensils-Frequency; Non-TCS Syrup nozzle with large accumulation of white/pink slimy debris. Ensure all nozzles are washed, rinsed, and sanitized at a frequency to prevent buildup.

Proper cold holding temperatures

PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold Holding Tall reach in cooler next to prep line cold holding food at 49-52 degrees F. Foods in unit that had been there more than 3 hours were discarded including corn dogs, onion rings, and shredded cheese. See embargo form. Hot dogs were placed in walk-in to rapidly cool to 41 degrees F as person in charge said they were placed in unit less than 2 hours prior. Make table cold holding food at 49-55 degrees F. Foods in make table were placed there more than 4 hours prior per person in charge. Lettuce and cheese were discarded. See embargo form. Freezer next to grill holding raw hamburger patties was not cold enough on bottom to keep hamburgers frozen. Patties on the bottom had thawed and were 52 degrees F. It was unknown how long patties had been thawed so they were discarded. Ensure time/temperature control for safety foods are cold held at 41 degrees F or below at all times.

Toxic substances properly identified, stored, and used

PRIORITY VIOLATION-7-204.11, P: Sanitizers, Criteria-Chemicals Quaternary Ammonium in sanitizer bucket was 500 ppm at time of inspection. Ensure quaternary ammonium is always 150-400ppm. Person in charge had all sanitizer buckets remade.

Proper cooling methods used; adequate equipment for temperature control

Priority Foundation-4-301.11, Pf: Cooling, Heating, and Holding Capacities-Equipment Make table ambient air temperature at 48 degrees F (in the bottom of the unit). Tall reach in refrigerator ambient air temperature at 46 degrees F. Hamburger freezer not keeeping hamburgers frozen. Repair units so they are capable of cold holding food at 41 degrees F or below. Facility has adequate room in walk-in to remain open. Facility will use ice bath to keep tcs foods cold in make table until unit is repaired, and said they will not use reach in refrigerator until repaired.

Plumbing installed; proper backflow devices

PRIORITY VIOLATION-5-205.15 (A), P: System Maintained in Good Repair; According to Law Constant drip from ceiling in warewashing/food prep area in the back of the store. Person in charge said they had someone come and look at it and it is condensation from the air conditioner on the roof. Water was forming a layer on the prep table and causing puddle on floor. Person in charge said plumber is installing a system to catch condensation. Ensure plumbing is fixed so condensation does not drip into kitchen prior to re-inspection.