Sly's Sliders and Fries

Observed build up and food debris on racks and fans in walk-in cooler. Observed food debris on gaskets in reach-in coolers. Observed wall shelving in kitchen area with build-up of dust and grease.

RCA: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

Observed thick grease build-up on walls inside of kitchen.

RCA: The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

Observed burger patties in the reach in unit without lid.

RCA: PIC shall ensure food items are covered with overhead protection. Food shall be protected from contamination by storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination.

Observed several boxes of potatoes stored on the floor near the restroom area in the back of the facility.

CA/COS: PIC stored boxes in the proper storage area.

RCA: Food shall be protected from contamination by storing the food:

(i) In a clean, dry location;

(ii) Where it is not exposed to splash, dust, or other contamination; and

(iii) At least 6 inches (15 cm) above the floor.

Observed build of food debris on the shelving inside the walk-in, inside reach-in coolers, and around the gaskets of the reach-in units.

RCA: 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 items in larger reach-in with prep-top not holding temperature of 41F or below. Items were prepped and pulled from walk-in unit today.

RCA: PIC shall have unit temperature lowered to account for constant useage. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below.

Observed "Maha" mix, hot dogs, and burgers in the reach-in cooler without a lid. Observed capers, onions, and bacon used as toppings without any overhead protection.

RCA: PIC shall ensure food items are covered with overhead protection. Food shall be protected from contamination by storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination.

Observed build of food debris on the shelving inside the walk-in, inside reach-in coolers, and around the gaskets of the reach-in units.

RCA: 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 beans in the reach-in cooler without a lid. Observed capers, onions, and bacon used as toppings without any overhead protection.

RCA: PIC shall ensure food items are covered with overhead protection. 511-6-1.04(4)(c)1(iv) - Packaged & Unpackaged Food, food stored covered(C) (iv) Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination.

Observed in use utensils stored in TCS food items: Hot holding- cheese, chili; cold holding- hummus, beans.

RCA: PIC shall ensure proper storage of in use utensils. (k)Storage of In-Use Utensils. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container; 2.In food that is not time/temperature control for safety food 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 DPH Rule 511-6-1-.05(7)(b) and (8)(a); 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 ice scoops, are used only with a food that is not time/temperature control for safety food; or 6. In a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at a frequency specified under DPH Rule 511-6-1-.05(7)(b)3(vi).

Observed facility to have incorrect test strips for QUAT sanitizer.

RCA: PIC shall obtain the proper test strips for sanitizer. (i) Sanitizing Solutions, Testing Devices. A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided.

Observed build of food debris on the shelving inside the walk-in, inside reach-in coolers, and around the gaskets of the reach-in units. Observed build-up of grease around fryers and grill.

RCA: 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 build-up of grease on ventilation hood over the grill and fryers. Observed hood to be dripping grease.

RCA: PIC shall have vent hood cleaned as soon as possible. Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt, and other materials.

Observed that the reach-in cooler under the service window to have an internal reading of 50F. PIC states that the unit will be replaced as soon as a unit of the same size is in stock at the supply store.

RCA: Unit be be replaced as soon as possible. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule

Observed build of food debris on the shelving inside the walk-in, inside reach-in coolers, and around the gaskets of the reach-in units. PIC states they will be doing a deep cleaning of the kitchen tomorrow.

RCA: 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 food and dirt build up on floor, pipes and walls by handwashing sink. Observed build up of oil along the side of the fryer and under the vent hood. PIC states the area of cocncern will be part of the facility deep clean tomorrow.

RCA: The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

Observed build-up on ventilation hood. PIC states that they will be deep cleaning kitchen tomorrow including the vent hood. Next service date for the hood is in August.

RCA: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt, and other materials.

Observed PIC touch the outside of the dishwasher (to readjust it blocking the hand sink) and not wash hands, change gloves before going back to preparing food. Additionally, PIC handled raw beef patties then went to serve french fries with the same gloves on.

CA: Had PIC discard food, washed hands and changed gloves between the tasks.

RCA: Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and after handling soiled equipment or utensils; during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; and when switching between working with raw food and working with ready-to-eat food.

Observed PIC to not exhibiting active managerial control of risk factors: employee handwashing, sanitizing of food contact surfaces, maintaining proper cold-holding temperatures for food safety, etc.

Observed facility to have no CFSM.

RCA:Food service establishments shall have in its employ a Certified Food Safety Manager (CFSM) as specified in paragraph (b) of this subsection to ensure food safety is being managed within the food service establishment during all hours of operation as specified within paragraph (d) of this subsection.

Observed handsink in main kitchen to be blocked by the dish washer. Employee stated that most employees are unable to use use the hand sink as it is not easily accessible.

RCA: A handwashing sink shall be maintained so that it is accessible at all times for employee use.

Observed uncovered beef patties and hot dogs in the reach-in cooler.

RCA: Food shall be protected from overhead contamination by storing the food in packages, covered containers, or wrappings.

Observed warewashing machine was out of sanitizer.

RCA: PIC shall replace chemical sanitizer and test unit to ensure it is properly pulling sanitizer before washing dishware.

Observed no thermometer in two reach-in coolers located in the main kitchen.

RCA: In a mechanically refrigerated or hot food storage unit, the sensor of a temperature measuring device shall be located to measure the air temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot food storage unit.

Observed food and dirt build up on floor, pipes and walls by handwashing sink. Observed build up of oil along the side of the fryer and under the vent hood.

RCA: The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

Observed build-up on ventilation hoood.

RCA: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt, and other materials.

Observed a plastic cup being used as a scoop in the sugar.

RCA: During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored:

1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container;

2.In food that is not time/temperature control for safety food 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;

Observed that the reach-in cooler under the service window to have an internal reading of 55F. Food located in the cooler was placed in at opening around 10am and still in safety zone.

CA: PIC removed TCS food items (chicken, pork, chili) from the cooler and placed them in the walk-in unit.

RCA: PIC shall place a work order fo repair on the unit and unit shall not used to hold TCS food items until repaired. Due to limited space, non-TCS sauces can be stored in the unit while waiting repair.

Observed build of food debris on the shelving inside the walk-in, inside reach-in coolers, around the gaskets of the reach-in units, and on/ around the fryers.

RCA: 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