| OBSERVED ICE SCOOPS STORED IN CONTAINERS WITH A BUILDUP OF RESIDUE NEXT TO ICE BINS AND ON TOP |
| OF ICE MACHINE. STORE ICE SCOOPS IN A CLEAN PROTECTED LOCATION. THE ISSUE WAS DISCUSSED WITH |
| THE PERSON IN CHARGE AND WAS CORRECTED IMMEDIATELY. |
| |
| 3717-1-03.2 Food: Protection from Contamination after Receiving |
| |
| (K) In-use utensils - between-use storage. |
| |
| During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: |
| |
| (1) Except as specified under paragraph (K)(2) of this rule, in the food with their handles above the top of the |
| food and the container; |
| |
| (2) In food that is not time/temperature controlled for safety with their handles above the top of the food within |
| containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon; |
| |
| (3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the |
| food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency |
| specified under paragraphs (A) and (B) of rule 3717-1-04.5 of the Administrative Code and paragraph (B) of rule |
| 3717-1-04.6 of the Administrative Code; |
| |
| (4) In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice |
| cream or mashed potatoes; |
| |
| (5) In a clean, protected location if the utensils, such as an ice scoops, are used only with a food that is not |
| time/temperature controlled for safety; |
| |
| or |
| |
| (6) In a container of water if the water is maintained at a temperature of at least one hundred thirty-five degrees |
| Fahrenheit (fifty-seven degrees Celsius) and the container is cleaned at a frequency specified under paragraph |
| (B)(2)(g) of rule 3717-1-04.5 of the Administrative Code. |
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| OBSERVED CONTAINERS OF CLEAN LIDS / UTENSILS THAT HAD A BUILDUP OF RESIDUE IN THEM AND |
| CONTAINER HOLDING ICE SCOOPS WITH A BUILDUP OF RESIDUE. CLEAN ALL EQUIPMENT AS OFTEN AS |
| NECESSARY TO MAINTAIN CLEAN TO SIGHT AND TOUCH. THE ISSUE WAS DISCUSSED WITH THE PERSON IN |
| CHARGE AND WAS CORRECTED IMMEDIATELY. |
| |
| NOTE: STICKERS AND STICKER SHOULD BE COMPLETELY REMOVED BEFORE WASHING, RINSING AND SANITIZING |
| OF FOOD EQUIPMENT. |
| |
| 3717-1-04.5 Equipment, Utensils, and Linens: Cleaning of Equipment and Utensils |
| |
| (A) Equipment, food-contact surfaces, nonfood-contact surfaces, and utensils. |
| |
| (1) Equipment food-contact surfaces and utensils shall be clean to sight and touch. |
| |
| (2) The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and |
| other soil accumulations. |
| |
| (3) Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and |
| other debris. |
| - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - |
| OBSERVED CLEAN UTENSILS STORED IN A PLASTIC CONTAINER WITH HANDLES GOING IN ALL DIFFERENT |
| DIRECTIONS SUCH THAT THE UTENSILS COULD NOT BE GRABBED BY THE HANDLES WITHOUT CONTACTING THE |
| FOOD CONTACT PORTIONS OF THE OTHER UTENSILS. STORE UTENSILS WITH HANDLES GOING ALL ONE WAY OR |
| BY OTHER EFFECTIVE MEANS SO THAT THE UTENSILS CAN BE HANDLED WITHOUT CONTAMINATING THE FOOD |
| CONTACT PORTION OF THE OTHER UTENSILS. THE ISSUE WAS DISCUSSED WITH THE PERSON IN CHARGE AND |
| WILL BE CORRECTED. |
| |
| 3717-1-04.8 Equipment, Utensils, and Linens: Protection of Clean Items |
| |
| (G) Kitchenware and tableware - handling. |
| |
| (1) Single-service articles, single-use articles, and cleaned and sanitized utensils shall be handled, displayed, |
| and dispensed so that contamination of food-contact and lip-contact surfaces is prevented. |
| |
| (2) Knives, forks, and spoons that are not prewrapped shall be presented so that only the handles are touched by |
| employees and by consumers if consumer self-service is provided. |
| |
| (3) Except as specified under paragraph (G)(2) of this rule, single-service articles that are intended for |
| food-contact or lip-contact shall be furnished for consumer self-service with the original individual wrapper intact or |
| from an approved dispenser. |
| - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - |
| OBSERVED SOME RESIDUE BUILDUP ON FLOOR UNDER AND BEHIND EQUIPMENT. CLEAN FLOORS AS OFTEN AS |
| NECESSARY TO MAINTAIN CLEAN. |
| |
| 3717-1-06.4 Physical Facilities: Maintenance and Operation |
| |
| (B) Cleaning - frequency and restrictions. |
| |
| (1) The physical facilities shall be cleaned as often as necessary to keep them clean. |
| |
| (2) Cleaning shall be done during periods when the least amount of food is exposed such as after closing. This |
| requirement does not apply to cleaning that is necessary due to a spill or other accident. |
| - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - |
| WALK IN COOLER @ 41F, REACH IN COOLER @ 41F, WHOPPER BURGER - HOT HOLD @ 164F, BURGER - HOT |
| HOLD @ 160F; STEAK BURGER - HOT HOLD @ 163F, GRILLED CHICKEN - HOT HOLD @ 170F, SPICY CHICKEN |
| - HOT HOLD @ 137F, ORIGINAL CHICKEN - HOT HOLD @ 168F, CHICKEN TENDER - HOT HOLD @ 173F, FISH |
| FILET - HOT HOLD @ 143F, TENDER CRISP CHICKEN - HOT HOLD @ 160F. |
| |
| GLOVES, TEMPERATURE MEASURING DEVICES, CHLORINE SANITIZER AND TEST KIT WERE PROVIDED. |
| |
| CHLORINE SANITIZER @ 100 PPM. |
| |
| NOTE: THIS FACILITY WILL BE CLOSING MARCH 15, 2011. THE CURRENT FOOD SERVICE LICENSE EXPIRES |
| MARCH 1, 2011. THE FACILITY WILL HAVE TO RENEW THE FOOD LICENSE OR CLOSE MARCH 1, 2011. THE |
| ISSUE WAS DISCUSSED WITH THE PERSON IN CHARGE. HE SAID THAT HE WILL NOTIFY CORPORATE AND THAT |
| THEY WILL LIKELY CLOSE MARCH 1, 2011 TO AVOID HAVING TO RENEW LICENSE. |
| |
| |
| |
