ROYSTON DRIVE IN

Observed hairbrushes, body care items (perfume, lotion), stored on dry storage shelving next to/on top of flour/grits and other items. Observed medicine stored in walk in cooler next to raw vegetables. Had PIC remove all of those specified items to employee only designated area.

Observed baffle of ice machine having heavy orange/pink build up. Advised PIC to drain ice and wash, rinse, sanitize ice bins at end of shift. 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 chili in WIC to be uncovered at time of inspection. PIC to ensure that food that is not in the cooling process is covered to prevent contamination. PIC states that they recently pulled chili to serve today that that lid was not placed back on. PIC placed cover on chili to COS.

Observed both Ice bins to have pink residue that was wiped off with alcohol pad at time of inspection. PIC to drain ice and wash, rinse, sanitize ice bins at end of shift. Also observed can opener to have food debris on it. PIC states they do not use can opener. Advised pic to wash, rinse, sanitize can opener and remove from kitchen if not in use anymore to avoid accumulation of food debris on prep table. Observed meat slicer to have a build up of accumulation. PIC to break down meat slicer to ensure that it is cleaned after each use.

Observed some knives to have broken tips. PIC to remove broken knives from kitchen to COS and ensure that knives are in good repair to ensure there is not potential contamination.

Observed range hood above gas burners to have an accumulation of debris. PIC advised at end of shift to clean range hood to prevent food contamination.

511-6-1.05(7)(b) - Food Contact Surfaces and Utensils - Cleaning Frequency (P, C) (b) Equipment Food-Contact Surfaces and Utensils.

1. Equipment food-contact surfaces and utensils 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:

(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 both Ice bins to have pink residue that was wiped off with alcohol pad at time of inspection. PIC to drain ice and wash, rinse, sanitize ice bins at end of shift. Also observed can opener to have food debris on it. PIC states they do not use can opener. Advised pic to wash, rinse, sanitize can opener and remove from kitchen if not in use anymore to avoid accumulation of food debris on prep table.

511-6-1.05(6)(n) - Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration, Hardness (P,Pf) (n) Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration, and Hardness. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified under subsection (8)(b)3 of this Rule shall meet the requirements specified in DPH Rule 511-6-1-.07(6)(g), shall be used in accordance with the Environmental Protection Agency (EPA)-registered label use instructions P, and shall be used as follows: 3. A quaternary ammonium compound solution shall have a minimum temperature of 75ºF (24ºC), P have a concentration as specified in DPH Rule 511-6-1-.07(6)(g) and as indicated by the manufacturer’s use directions included in the labeling, P and be used only in water with 500 ppm hardness or less or in water having a hardness no greater than specified by the EPA-registered label use instruction

NOTE: Observed no working sanitizer solution on cook line. PIC had sanitizer solution made for dining room. PIC made sanitizer for cook line during time of inspection.

511-6-1.05(7)(a)2,3 - Equipment, Food/Nonfood-Contact Surfaces, and Utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations (C) 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.

NOTE: Observed range hood above gas burners to have an accumulation of debris. PIC advised at end of shift to clean range hood to prevent food contamination.

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.

2. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing.

3. If present, playground equipment and associated areas shall be maintained in a clean and sanitary condition. In addition, a cleaning and sanitizing plan along with cleaning and sanitizing records for playground equipment and associated areas shall be maintained within the food service establishment for review upon request by the Health Authority. Further, such cleaning and sanitizing plan for employees to follow in the event of encountering vomitus or fecal matter shall be included and submitted at the time of permit application as specified in DPH Rule 511-6-1-.02(1)(c). Pf

NOTE: Observed walk in cooler door handle to be broken. PIC advised to have door handle fixed as to be sure that the cooler door will shut properly and keep food at 41 or below.

Cold holding in ice baths in the front food service area near the grill/fryer were not maintained at 41F or below, see temperature observations. Small black RIC in the same area (empty inside) not maintaining 41 or below. 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 or below. Food in ice baths were taken out of the WIC at 10am and placed in ice baths. PIC added more ice water to containers. PIC is using time as the public health control for tcs food in ice baths, food will be used or discarded by 2pm to COS. PIC labelled all containers as to be discarded by 2pm. When using ice baths, use smaller batches of food and containers, ensure containers are sitting in ice water regularly check temps of food in ice baths. If wanting to use time as the public health control ( 4hour holding time) work with the Health Dept. to come up with a written procedure plan to be followed. Do not use small black RIC until it has been repaired and can maintain temps of 41F or below or replace the RIC with a commercial grade RIC.

Nonfood contact surfaces ( Shelves, under & behind equipment) have a buildup of residue. Nonfood contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean surfaces and at a frequency to prevent any accumulation.

Spots in the floor are missing or have broken tiles, and some spots missing tiles are soft. Materials for indoor floor, wall and ceiling surfaces under conditions of normal use shall be : smooth , durable and easily cleanable for areas where food service establishments are conducted. Gasket on small chest RIF is broken and not fully sealing properly. All physical facilities shall be maintained in god repai and replace gasket on RIF.