Hands clean & properly washed

PRIORITY VIOLATION-2-301.14, P: When to Wash. Staff handling several dirty dishes and equipment at warewashing area and then applying gloves prior to handling clean equipment. Instructed staff to properly wash hands prior to applying gloves. Staff washed hands at time of inspection. Discussed continued training of when to wash procedures with PIC.

Food separated & protected

Core-3-302.11 (A3-8) , C: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; General Food Protection. Container of raw breaded chicken stacked high above the threshold of container in cold holding pull drawer next to large ready-to-eat cinnamon buns. Instructed manager to move ready-to-eat foods away from raw meats to avoid the potential for cross contamination. Cinnamon rolls were moved at time of inspection.

Food-contact surfaces: cleaned & sanitized

Priority Foundation-4-601.11(A), Pf: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. Large slicer stored as clean had a heavy accumulation of dried meat debris on the surface of blade. Food debris and material build-up inside attachment to metal chopper where not disassembled. Food build-up on blades to two choppers stored as clean. Food build-up on two attachment graters and blades to food processor that were stored as clean. Two large tubs of various utensils stored as clean have food debris build-up and dead moth on bottom of tub in contact with equipment. Discussed proper disassembly of equipment and clean to sight and touch requirements. Equipment placed in warewashing area for cleaning at time of inspection. PRIORITY VIOLATION-4-501.114, P: Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness. Chlorine sanitizer at warewashing machine measured at 10 ppm. Staff using discolored chlorine test strips. New test strips obtained, staff having to prime machine to get a change in color for test strips-but still unable to get 50 ppm. Instructed staff and manager to check sanitizer and maintain at 50-100 ppm. Establishment can use quat sanitizer at 200 ppm until warewashing machine is repaired. Manager called company to re-calibrate warewashing machine at time of inspection.

Proper hot holding temperatures

PRIORITY VIOLATION-3-501.16(A)(1), P: Time/Temperature Control for Safety Food, Hot Holding. Internal temperature of hollandaise sauce, refried beans, green chili sauce and cooked sausage in hot holding unit measured at 120 Deg. F. Per cook, food had been re-heated and was hot holding for approximately 1 hour prior to inspection. Discussed hot holding requirements (maintain at 135 Deg. F. or higher). Cook properly re-heated all food at time of inspection.

Proper cold holding temperatures

PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold Holding. The internal temperature of TCS foods in two small cold holding units on sides of grill line and large cold holding unit on left side of grill line measured at 48-71 Deg. F. (sliced tomatoes (56), cut lettuce (58), bag of spinach (51), container of egg french toast mix (71), marinara sauce in individual containers (64), raw eggs in shell (56). Per cook, food in unit over 3 hours prior to inspection. Several TCS foods stored above the threshold of containers in cold holding units as well. Ambient air temperature of units measured at 48-51 Deg. F. Internal temperature of TCS waffle mix with egg measured at 81 Deg. F. Two large plastic containers of waffle mix stored under prep table by waffle maker at room temperature. Discussed cold holding requirements for TCS foods with PIC (maintain at 41 Deg. F. or less). PIC will use time as a control for all TSC foods and discard at 4 hours at time of inspection.

Proper cooling methods used; adequate equipment for temperature control

Priority Foundation-4-301.11, Pf: Cooling, Heating, and Holding Capacities-Equipment. Top section of cold holding unit on food prep line and two smaller cold holding units on sides of grill line are not maintaining TCS foods at 41 Deg. F. or less. Ambient air temperature of large cold holding unit on right side of grill line and not in use measured at 65 Deg. F. Per cook and PIC, unit is used on Fridays and on weekends. Repair all cold holding units to maintain all TCS foods at 41 Deg. F. or less prior to re-inspection 9/25.

Food & non-food contact surfaces cleanable, properly designed, constructed, & used

Core-4-101.11 (B-E), C: Characteristics-Multiuse; Durable, Nonabsorbent, Smooth, Easily Cleanable. Broken and missing pieces to door handles to cold holding units on grill line, missing pieces to black attachment and missing wing nut screws to chopper. Repair or replace equipment to maintain smooth and easily cleanable.

Physical facilities installed, maintained, & clean

Core-6-501.12, C: Cleaning, Frequency and Restrictions. Clean the following areas and maintain in good sanitary condition: Recommend power washing and deep cleaning of all equipment, floors, walls and floor drains. Heavy, excessive food debris build-up on floor under large cold holding units and grill, fryers on food prep line. Food and material growth in floor drains. Heavy grease and food debris build-up on sides of fryers. Gaskets to reach-in drawers have food build-up on the surface. Heavy food build-up on bottom shelf of hot holding units. Food debris and black build-up on wall behind warewashing area and on warewashing machine. Heavy food debris build-up on shelving units in walk-in cooler. Core-6-201.11, C: Floors, Walls and Ceilings-Cleanability. Large missing floor tile and several broken floor tiles with missing pieces on grill line where heavy accumulation of food and liquid build-up. Instructed PIC to check kitchen for missing and broken floor tiles. Repair floor tiles to maintain smooth and easily cleanable.