2-401.11; Core - Observed several properly located employee beverages without lids/covers on them...Food employees shall drink from a closed (covered) beverage container...Keep employee beverages covered.
0.0
15.
3-304.11; Priority - Bottom of lettuce container was directly touching lettuce in container below (stacking together)...Food shall only contact surfaces of equipment and utensils that are properly cleaned and sanitized...CDI by removing bottom of container from top of lettuce leaves.
0.0
22.
3-501.16 (A)(2) and (B); Priority - Some cold TCS* foods were above 41F on sandwich make line (see temperature chart)...Unless actively preparing or properly cooling, cold TCS* foods shall be kept at 41F or less...CDI by properly refrigerating foods.
1.5
43.
3-304.12; Core - Handles of scoops for grated cheese and a spice were touching the food...During pauses in food preparation or dispensing, food prep and dispensing utensils shall be kept on dry, clean surface OR in food with handle extending out of food...CDI by properly storing scoops.
0.0
44.
4-903.11(A), (B) and (D); Core - Several clean sheet pans, trays and food pans were stacked while wet. Clean pans used for raw chicken were stored on bottom shelf just a short distance from soiled raw chicken pans stored below (observed raw chicken splattering on bottom of shelf). Observed clean shake machine brushes stored with key chain band (not in clean location)...Clean equipment and utensils shall be stored so they are not exposed to splash, dust or other contamination and stored in self-draining position that allows air drying...Separate clean pans so they completely air dry before stacking, and do not store clean pans near soiled chicken pans. Store shake machine brushes in clean, sanitized container or area away from sources of contamination.
0.5
47.
4-205.10; Core - At all soda dispensing stations with ice bins below, when ice bin lids are open, soda can still be dispensed from above. When approved equipment is dismantled in some way (no longer works according to how it was manufactured to work), it becomes unapproved equipment...Food service equipment shall be used according to manufacturer's intended use and meet ANSI/NSF certification...Reactivate devices on ice bin lids so that when lids are open, soda cannot be dispensed above.
0.0
48.
4-603.16; Core - After washing utensil at 3-comp sink, observed worker place utensil directly into sanitizer. Also, worker did not completely rinse off all soap from utensils before placing into sanitizer...After washing, food equipment and utensils shall be rinsed with water (removing all soap) before sanitizing...CDI by having worker adequately rinse utensils before sanitizing.
0.5
49.
4-601.11(B) and (C); Core - Significant ice build-up was observed in bottom interior and top of upright freezer by fryer area. Some old stickers/protective plastic were on utensils/pans exteriors...Equipment and utensils nonfood contact surfaces shall be kept clean...Remove ice from freezer interiors, and remove all plastic/stickers from pans/containers.
0.5
General Comments
TCS* foods: Time-temperature control for safety foods...OTHER TEMPERATURES TAKEN: Raw chicken & milk-egg wash/breading station top: 34-35F; Chicken patties cooked/walk-in cooler: 35-38F; Corn in bag-thaw/walk-in cooler: 30-31F; Chicken wrap/front reach-in refrig: 41F; Milkshake base/bulk dispenser: 41F; Milk/front reach-in refrig: 40-41F; Shake mix/shake machine hoppers: 32-35F...Kyon Britton, CFPM Exp. 2-7-2027
