Iron Skillet

Observed heavy build up food debris on the bottom of the reach in cooler. Observed build up on the gaskets of the reach in cooler. Rule: 511-6-1.05(7)(d) - Nonfood-Contact Surfaces (C) (d) Nonfood-Contact Surfaces. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

Observed black build up on the spicket of the drink machine. Advised PIC to remove the drink spouts for wash rinse sanitize and air dry. Rule: 511-6-1.05(7)(a)1 - Equipment, Food-Contact Surfaces,& Utensils (Pf) (7) Cleaning of Equipment and Utensils.

(a) Equipment, Food-Contact Surfaces, and Utensils.

1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf.

Observed wiping cloth bucket sanitizer not pulling proper concentration. Rule: 511-6-1.04(4)(m) - Wiping Cloths, Use Limitation (C) (m) Wiping Cloths, Use Limitation.

1. Cloths in-use for wiping food spills from tableware and carry-out containers that occur as food is being served shall be:

(i) Maintained dry; and

(ii) Used for no other purpose.

2. Cloths in-use for wiping counters and other equipment surfaces shall be:

(i) Held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n); and

(ii) Laundered daily.

3. Cloths in-use for wiping surfaces in contact with raw animal foods shall be kept separate from cloths used for other purposes.

4. Dry wiping cloths and the chemical sanitizing solutions in which wet wiping cloths are held between uses shall be free of food debris and visible soil.

5. Containers of chemical sanitizing solutions in which wet wiping cloths are held between uses shall be stored off the floor and used in a manner that prevents contamination of food, equipment, utensils, linens, single-service, or single-use articles.

6. Single-use disposable sanitizer wipes shall be used in accordance with EPA-approved manufacturer’s label use instructions.

Observed sour cream and ranch in prep top cooler to be 50F. Ambient therm in RIC of same prep top was at 50F. PIC removed everything from prep top and RIC and discarded to COS.

Observed dish machine to have a concentration of 0ppm chlorine. PIC COS by setting up sanitize station at 3CS.

Most current inspection report was not displayed. Most current inspection report, food service permit and CFSM certificate must be displayed at all times for public view within 15ft from the door.

511-6-1.04(6)(f) - Time/Temperature Control for Safety; Cold Holding (P) (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above.

NOTE: observed at a prep top cooler sour cream to be at 50F. PIC states that they leave sour cream and salad dressings in prep top cooler overnight. To COS PIC discarded Sour cream and is having a maintenance worker check prep top cooler.

511-6-1.04(6)(d) - Cooling (P) (d) Cooling.

1. Cooked time/temperature control for safety food shall be cooled:

(i) Within 2 hours from 135°F (57°C) to 70°F (21°C); P and

(ii) Within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or less. P

2. Time/temperature control for safety food shall be cooled within 4 hours to 41°F (5°C) or less if prepared from ingredients at ambient temperature, such as reconstituted foods and canned tuna. P

3. Except as specified under paragraph 4 of this subsection, a time/temperature control for safety food received in compliance with laws allowing a temperature above 41°F (5°C) during shipment from the supplier shall be cooled within 4 hours to 41°F (5°C). P

4. Raw eggs shall be received and immediately placed in refrigerated equipment that maintains an ambient air temperature of 41°F (5°C) or less.

NOTE: Observed Potatoes in WIC to be cooling. Potatoes were prepped at 8:55 and it was 12:30 when they were temped by EH and the temp was @ 72-78F on various potatoes. PIC voluntarily discarded the potatoes as they did not get to 70F within 2 hours.

511-6-1.03(5)(j)1&2 - Eating, Drinking, or Using Tobacco (C) (j) Hygienic Practices.

1. Employees shall not use tobacco in any form, or electronic devices that simulate tobacco smoking, while engaged in food preparation or service, nor while in areas used for equipment or utensil washing and storage, food preparation or food storage. Employees shall only use tobacco products or electronic devices that simulate tobacco smoking in approved designated areas.

2. Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. However, drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee’s hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles will be allowed.

NOTE: Observed Vape to be used on the line during inspection. PIC COS by asking employee removed gloves, washed hands, and re-gloved before going back to work .

511-6-1.05(7)(b) - Food Contact Surfaces and Utensils - Cleaning Frequency (P, C) (b) Equipment Food-Contact Surfaces and Utensils. ... 5. Except when dry cleaning methods are used as specified under subsection (7)(e) of this Rule, surfaces of utensils and equipment contacting food that is not time/temperature control for safety food shall be cleaned: ... (I) At a frequency specified by the manufacturer; or (II) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold.

NOTE: Observed milk shake stirrer that has built up an accumulation. PIC states that the milk shake stirrer is used by employees. Machine should be cleaned more frequently to avoid accumulation. Discontinue use until milkshake stirrer can be cleaned.

511-6-1.05(6)(l) - Mechanical Warewashing, Hot Water Sanitization Temperatures(P) (l) Mechanical Warewashing Equipment, Hot Water Sanitization Temperatures.

1. Except as specified in paragraph 2 of this subsection, in a mechanical operation, the temperature of the fresh hot water sanitizing rinse as it enters the manifold may not be more than 194ºF (90ºC), or less than: Pf

(i) For a stationary rack, single temperature machine, 165ºF (74ºC); Pf or

(ii) For all other machines, 180ºF (82ºC). Pf

2. The maximum temperatures specified under paragraph 1 of this subsection, do not apply to the high pressure and temperature systems with wand-type, hand-held, spraying devices used for the in-place cleaning and sanitizing of equipment such as meat saws

NOTE: observed dish machine to not reach temperature. Max temp was 148F. PIC informed a Maintenance person while doing the inspection, and to COS the dishes were placed in sanitizer solution after running through dish machine.

511-6-1.05(6)(a) - Good Repair & Proper Adjustment (C) (6) Maintenance and Operation.

(a) Good Repair and Proper Adjustment.

1. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule.

2. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.

3. Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate food when the container is opened.

NOTE: Observed Vacuum breaker on dish machine to be in poor repair and leaking. PIC contacted maintenance worker to repair dish machine.

511-6-1.07(5)(j) - Using Dressing Rooms & Lockers, used for changing clothes and storing employee belongings (C) (j) Using Dressing Rooms and Lockers.

1. Dressing rooms shall be used by employees if the employees regularly change their clothes in the establishment.

2. Lockers or other suitable facilities shall be used for the orderly storage of employee clothing and other possessions.

NOTE: Observed employee's jacket in food prep area and observed a phone on top of sliced bread package. PIC Corrected on site by removing phone and jacket and placing in employee break area.

Back Door to outside is not self-closing. Outer openings must be solid. Self closing and tight fitting. Fix the door such that it is self closing and tight fitting when it closes.

Most current inspection report was not displayed. Most current inspection report, food service permit and CFSM certificate must be displayed at all times for public view within 15ft from the door.

Built up condensation/ice in the walk in freezer (WIF). Defrost WIF and remove any build up of condensation/ice and clean the surrounding area. All equipment shall be maintained in a state of good repair and condition.