4-602.11; Core; Both ice lids at soda stations soiled with black accumulation. Ice machines, ice bins and enclosed components of equipment such as ice makers shall be cleaned at a frequency necessary to preclude accumulation of soil or mold.
0.0
16.
4-601.11 (A); Priority Foundation; Multiple metal containers stored as clean sticky to the touch and soiled with food and debris. Food-contact surfaces shall be clean to sight and touch. CDI - Items moved for thorough cleaning.
1.5
22.
3-501.16 (A)(2) and (B); Priority; All TCS (Time/Temperature Control for Safety) foods holding above 41 F in the bottom portion of the wrap station cooler, and in the drive through lowboy cooler. Refer to temperature chart above. The wrap station cooler holding ambient at 49-50 F, and the drive through lowboy cooler holding ambient at 52 F. All foods voluntarily discarded. PIC placed work orders for both coolers. VR - EHS will return to ensure the bottom portion of the wrap station cooler, and the drive through lowboy cooler are able to maintain 41 F or below.
1.5
24.
3-501.19; Priority Foundation; The following items are held on time: cut lettuce, cut tomato, cheese slices, sausage, bacon, bone-in chicken, and chicken Supremes. No timestamp written for cut lettuce, cut tomato, cheddar cheese, and American cheese at the wrap station. According to TPHC procedures, each item will be labeled with the time from temperature removal and the discard time. The food shall be marked or otherwise identified to indicate the time when the food is removed from temperature control. CDI - Times removed from temperature control known by an employee. Ensure timestamps are written as soon as foods are removed from temperature control to comply with procedures AND to ensure accuracy so that foods are not held past 2-4 hours, per corporate procedure.
0.0
44.
4-901.11; Core; Cleaned and sanitized metal containers stacked wet. After cleaning and sanitizing, equipment and utensils shall be arranged to air dry completely prior to stacking.
0.0
47.
4-501.11; Core; Excessive ice buildup present on shelving and the top of the tall reach-in freezer across from the fryers. As mentioned above, the wrap station cooler and the drive through lowboy cooler are unable to maintain 41 F or below. Excessive ice buildup present inside of the drive through cooler. Equipment shall be maintained in a state of repair. Work orders placed.
0.0
48.
4-302.14; Priority Foundation; No chlorine test strips available. A test kit or other device that accurately measures the concentration in MG/L of sanitizing solutions shall be provided. CDI - Test strips ordered.
0.5
49.
4-601.11(B) and (C); Core; Front line cooler tracks soiled with debris. Outsides of large white flour bins soiled with debris. The bottom floor (inside) of the tall reach-in freezer across from the fryers on the cook line is soiled with food and debris. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
6-301.11; Priority Foundation; There was no soap available in the handwashing sink near breading station. Each handwashing sink shall be provided with a supply of hand cleaning liquid soap. CDI - PIC provided soap.
1.0
22.
3-501.16 (A)(2) and (B); Priority; Observed that TCS foods in the flip top cooler were above 41F, see chart above. The facility uses time holding for quality control not safety so TCS foods must cold hold at 41F or below. Ambient air in the cooler above 50F. TCS foods (time/temperature control for safety food) shall be maintained at 41F or below. CDI - foods moved to walk-in cooler for recooling. PIC called a technician to repair the cooler. Next time full credit might be taken.
1.5
28.
7-201.11; Priority; Observed one spray bottle of multisurface cleaner stored above single-service straws. Poisonous or toxic materials shall be stored so they can not contaminate food, equipment, utensils, and single-service/use articles. CDI - the cleaner moved to proper area by PIC.
0.0
33.
3-501.15; Priority Foundation; Observed that small containers of coleslaw were stored in the drive-thru reach-in cooler without proper cooling process (prepped 20 minutes before inspection). Cooling shall be accomplished in accordance with the time and temperature criteria by using one or more of the following methods based on the type of food being cooled: Placing the food in shallow pans; Separating the food into smaller or thinner portions; Using rapid cooling equipment; Using containers that facilitate heat transfer. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be arranged in the equipment to provide maximum heat transfer through the container walls; and loosely covered, or uncovered if protected from overhead contamination. CDI - the food was moved to walk-in cooler to facilitate faster cooling.
5-205.11; Priority Foundation; Found metal grill scrubber inside the handwashing sink near breading station. A handwashing sink may not be used for purposes other than handwashing. CDI - PIC removed the scrubber.
1.0
10.
6-301.11; Priority Foundation; There was no soap available in the handwashing sink near breading station. Each handwashing sink shall be provided with a supply of hand cleaning liquid soap. CDI - PIC provided soap.
0.0
16.
4-602.11; Core; Observed small amount of dark residue inside big ice machine. Equipment such as ice makers and ice bins shall be cleaned at a frequency necessary to preclude accumulation of residue. Clean the ice machine.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Observed that TCS foods in the flip top cooler were above 41F, see chart above. The facility uses time holding for quality control not safety so TCS foods must cold hold at 41F or below. TCS foods (time/temperature control for safety food) shall be maintained at 41F or below. CDI - foods moved to walk-in cooler for recooling.
1.5
39.
3-305.11; Core; Observed boxes of supreme chicken stored under the hanging icicles in the walk-in 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. Move boxes and remove ice accumulation.
0.0
49.
4-601.11(B) and (C); Core; Shelving for clean pans in breading station has accumulation of grease. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean the shelving.
4-602.11; Core; Ice machine shoot and surrounding area soiled with brown and black accumulation. Ice machines shall be cleaned at a frequency necessary to preclude accumulation of soil or mold.
0.0
24.
3-501.19; Priority Foundation; Facility uses TPHC on the following foods: chicken batter dip, cooked bone-in chicken, cooked chicken supremes, cooked sausage, blanched fries, cut tomato, lettuce, and cheese. No time stamp provided to indicate the time removed from temperature control on the following foods: cooked sausage, cut tomato, lettuce and cheese. According to TPHC procedures, the food shall be marked or otherwise identified to indicate the time when the food is removed from temperature control. CDI - Times removed from temperature control known by employee. Time stamps added to laminated card on the front of the cooler.
1.5
41.
3-304.14; Core; Sanitizer bucket stored on a prep table next to batter and tongs used for food preparation. Sanitizer buckets shall be stored in areas where the contamination of food and clean utensils is prevented.
