Cook Out

Observed during the course of this inspection that the facility employee bathroom hand washing sink was only dispensing water of 71 deg f. COS: Management restored temps of 85 deg f or above. CA: Glynn Eh instructs management to ensure that all hand washing sinks are supplying water of at least 85 deg f.

Observed during the course of this inspection that the facility 3 compartment sink quat sanitizer was not dispensing an adequate amount of sanitizer. COS: Glynn EH instructed management to switch to a bleach water mixture of 50-100ppm until machine is repaired. Management complied. CA: Glynn EH instructs management to train staff to properly monitor sanitizer levels and report when dispensing equipment is malfunctioning.

Ideal Concentrations are 150/200ppm for Quat & 50-100ppm for chlorine bleach water.

Observed during the course of this inspection that the facility ice scoop for the large ice machine was being stored inside of a bucket with black mold/mildew like buildup inside of it. COS: The ice scoop and bucket were removed from use and sent to the 3 comp sink area to be cleaned and sanitized. CA: Glynn EH instructs management to ensure that all food contact surfaces of equipment are clean and sanitized frequently enough to ensure that they are kept clean to sight and touch as well as sanitary.

Observed during the course of this inspection that the facility had potentially toxic cleaners and hand soaps stored above single service items like gloves as well as a bottle of bleach being stored on top of a tea maker. COS: The bottle of bleach was removed immediately. CA: Glynn Eh instructs management to train staff to properly store all chemicals and potentially toxic substances in areas separate and away from food prep equipment, single service items, and food.

Observed during the course of this inspection that the facility had paper towels stored inside of the box directly on the floor in a storage closet next to the bathroom as well as the employee bathroom. CA: Glynn Eh instructs management to ensure that all single service items are properly stored at least 6 inches off of the floor in a clean dry location.

Observed during the course of this inspection that 1 out of 3 drink stations displayed black buildup on non food contact surfaces. CA: Glynn Eh instructs management to ensure that all nonfood contact surfaces of the drink station are cleaned frequently enough to ensure that they do not build up residues.

Observed during the course of this inspection that the facility dumpster area had a significant amount of old trash outside of the receptacle. CA: Glynn EH instructs management to ensure that all trash is being removed from the facility often enough to ensure that it does not start to attract pest.

Observed during the course of this inspection where at the fry station sealed unopened bags of foods were being stored on top of foods that were opened and out of the bag with direct contact between the outsides of the bag and the food to be cooked. COS: Affected foods were discarded. CA: Glynn EH instructs management to train staff that foods are only supposed to come into contact with equipment and utensils that are being properly cleaned and sanitized. The outside of containers/bags that it was shipped in does not count as such.

Observed during the course of this inspection that the facility had a container with towers of american cheese being stored on ice in front of the grill being stored at 47+ deg f with no TPHC markings present. COS: Cheese was discarded. CA: Glynn EH coached management of other strategies to use when storing the cheese and instructed them to create a system that works. All TCS foods must be cold held at temps of 41 deg f or below.

Observed during the course of this inspection that 3 cups of cheesecake were being stored in a prep top cooler that wasn't working and had risen to temps of 50 deg f and above. COS: Cheesecake cups were discarded. CA: Glynn Eh instructs management to ensure that TCS foods are only stored in properly functioning equipment. All tcs foods are to be cold held at temps of 41 deg f or below.

Observed during the course of this inspection that the facility had a container of mayo in a plastic container stored in a prep top which had risen to 45 deg f and was not cooling back down. COS: Mayo was discarded. CA: Glynn EH instructs management to begin the process of only storing tcs foods in metal containers to aide in keeping tcs foods properly cold/cooling when necessary.

Observed during the course of this inspection that the facility was attempting to store recently prepared cheesecakes in a cooler that wasn't working. COS: All cheesecakes were removed from the unit and placed into properly functioning equipment. CA: Glynn EH instructs management/staff to ensure that all cold holding equipment is properly functioning before placing tcs foods inside of them.

Observed during the course of this inspection that inside the walk in cooler multiple containers displayed old chocolate sauce on the outside of the containers. CA: Glynn EH instructs management to ensure that all non food contact surfaces such as the outside of containers are cleaned often enough to prevent the buildup of old food on the outsides.

Observed during the course of this inspection that the facility has significant leaking issues in the main lobby area located next to the restrooms. CA: Glynn Eh instructs management to ensure that the facility is being taken care of and repaired frequently enough to keep it in good condition.

Observed during the course of this inspection that the facility was not properly maintaining its written TPHC procedures as the procedures were not written to include all items held under TPHC. CA: Glynn EH instructs management to ensure that the written procedures are designed to include all items that are to be held under TPHC. Glynn EH supplied management additional paperwork to be used whenever items need to be added to TPHC procedures/paperwork.

Observed during the course of this inspection that multiple drink dispensers displayed significant black buildup on food contact surfaces. CA: Staff cleaned and sanitized equipment. CA: Glynn Eh instructs management to ensure that all food contact surfaces with drink dispensers are cleaned often enough to ensure that they are kept clean to sight and touch and sanitary.

Observed during the course of this inspection that multiple food items were being stored uncovered inside of different cooling units, as well as in front of the grill, and while hot holding on top of the grill. COS: Food items were covered. CA: Management stated that staff will be trained to cover all food items when not in immediate use and when being hot held.

Observed during the course of this inspection that the facility sanitizer supply had run dry at the 3 compartment sink area. COS: Management supplied the sink with a new bucket of concentrated sanitizer. CA: Management stated that they will ensure that the 3 comp sink is being supplied sanitizer at the appropriate concentration at all times.

Observed during the course of this inspection that the facility had old grease and food debris from cooking at the grill splashing inside of containers of foods being stored in front of the grill. COS: Affected foods were discarded and foods were covered. CA: Management stated that staff will be trained to discard any food items that come into contact with other older food debris when storing these items in front of the grill as well as keeping the items covered..

Observed during the course of this inspection that the facility had an ice scoop stored in direct contact with ice in the drive thru ice bin. COS: Affected ice was discarded and ice scoop was re positioned. CA: Management stated that staff will be trained to properly store the ice scoop in a way that the handle never contacts the ice itself.

Observed during the course of this inspection that single service paper towels were being stored in an area with significant splash residue from a syrup supply machine in the back storage area. CA: Management stated that staff will be trained not to store single service items in an area that they can be contaminated by any splashing syrups or other food debris.

Observed during the course of this inspection that there was a significant amount of old cheese and food buildup inside of storage containers for single service items and other non food contact surfaces. CA: Management stated that staff will be trained to clean these areas whenever there is downtime and a deep cleaning will be scheduled.

Observed throughout the main kitchen area that the facility has old dirt/debris buildup on many walls and floors as well as cabinets and storage equipment. CA: Management stated that they will schedule a deep clean of the facility and perform detailed cleaning at an increased frequency.

Observed during the course of this inspection that the facility had a prep top cooler and reach in cooler cold holding tcs food products above 41 deg f with ambient temps above 41 deg f as well. COS: Corn dogs and hushpuppies in reach in cooler were discarded. Prep top cooler was under a time as public health protocol and items will be discarded at the time of expiration. CA: Management stated that repairs will be scheduled for both the prep top cooler and reach in cooler. Cold hold products will not be stored in the reach in cooler and any items in the prep top cooler will continue to be discarded after the 4 hr TPHC time has expired.

It was observed on 08/29/2023 that both affected cold hold units had been repaired and were displaying the appropriate temps.

Observed during the course of this inspection that the ice scoop in the main drive thru area was being stored in a bucket full of old water with floating particulate inside. COS: Management took the scoop and bucket to dish-wash to be cleaned and sanitized immediately. CA: Management stated that they will increase the cleaning frequency of the ice scoop and container it rest in to ensure a clean and sanitary surface at all times.

It was observed during the course of this inspection that the facility was operating without an available food contact surface sanitizer in the main kitchen. COS: Management created a bottle of sanitizer fluid and instructed staff to clean and sanitize surfaces. CA: Management stated that they will re train staff to have sanitizer bottles available for use during food service operations and use them to clean and sanitize all food contact surfaces when necessary.