GOOD, EATS, HEALTHY LIVING

Observed shelf units inside walk in cooler unclean to sight and touch.
Observed inside of reach in cooler floor and reach in freezer floor unclean to sight and touch with debris build up. Corrective Actions: 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. Advised to have deep clean and increase cleaning frequency

Observed floor, walls and baseboards unclean to sight and touch. Corrective Action: 511-6-1.07(5)(a),(b) - Good Repair, physical facilities maintained; Cleaning, Frequency & Restrictions, cleaned often enough to keep them clean (C) (5) Maintenance and Operation.

(a) Good Repair. All physical facilities shall be maintained in good repair.

(b) Cleaning, Frequency and Restrictions.

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

Advised to have deep cleaned and increase cleaning frequency.

Observed the inside of the microwave unclean to sight and touch in with debris in direct contact with food. Corrective Action:511-6-1.05(7)(c) - Cooking & Baking Equipment (C) (c) Cooking and Baking Equipment.

1. The food-contact surfaces of cooking and baking equipment shall be cleaned at least every 24 hours. This subsection does not apply to hot oil cooking and filtering equipment if it is cleaned as specified under subsection (7)(b)3(v) of this Rule.

2. The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure Corrected onsite: microwave was cleaned and sanitized while inspector was onsite. Advised to increase cleaning frequency.

Observed gaskets on prep top in disrepair. Gaskets are torn and shall be replaced. Corrective Action: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.

Advised to have repaired.

Observed shelf units inside walk in cooler unclean to sight and touch. Observed outside of dry storage bins unclean to sight and touch. Observed inside of walk in cooler floor and reach in freezer floor unclean to sight and touch with debris build up. Corrective Actions: 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. Advised to have deep clean and increase cleaning frequency

Observed floor, walls and baseboards unclean to sight and touch. Corrective Action: 511-6-1.07(5)(a),(b) - Good Repair, physical facilities maintained; Cleaning, Frequency & Restrictions, cleaned often enough to keep them clean (C) (5) Maintenance and Operation.

(a) Good Repair. All physical facilities shall be maintained in good repair.

(b) Cleaning, Frequency and Restrictions.

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

Advised to have deep cleaned and increase cleaning frequency.

Observed ice machine with brown substance in direct contact with ice. Corrective Action: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: (iv) In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment:511-6-1.05(7)(b) - Food Contact Surfaces and Utensils - Cleaning Frequency (P, C) (b) Equipment Food-Contact Surfaces and Utensils.

Corrected on site: PIC burned ice and place machine out of service until cleaned and sanitized. Advised to increase cleaning frequency.

Observed cutting board grooved/pitted and no longer cleanable. Corrective Action: 511-6-1.05(6)(b) - Cutting Surfaces (C) (b) Cutting Surfaces. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they cannot be resurfaced. Advised to have resurfaced or replace.

Observed shelf units inside walk in cooler unclean to sight and touch. Corrective Actions: 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. Advised to have deep clean and increase cleaning frequency

Observed floor, walls and baseboards unclean to sight and touch. Corrective Action: 511-6-1.07(5)(a),(b) - Good Repair, physical facilities maintained; Cleaning, Frequency & Restrictions, cleaned often enough to keep them clean (C) (5) Maintenance and Operation.

(a) Good Repair. All physical facilities shall be maintained in good repair.

(b) Cleaning, Frequency and Restrictions.

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

Advised to have deep cleaned and increase cleaning frequency.

Observed the base of the soda machine unclean with black substance build up. Advised to deep clean.

Observed heavy grease build up on floor behind reach in freezer and mop sink. Advised to have deep cleaned.

Observed Salsa (55F), Raw Beef patty(49F) and Raw Chicken Stips (47F) not holding a temperature of 41F or below for cold holding. COS- Items were moved to reach in freezer to chill. *see comments.

Observed soda nozzles unclean with white substance build up. COS- Soda nozzles were removed washed, rinsed and sanitized.

Observed inside of microwave unclean with food debris and build up on food contact surface. COS- Microwave was cleaned and sanitized.

Observed heavy grease build up on floor behind reach in Freezer. Advised to have deep cleaned.