SMOKY SPRINGS

Hot water sanitizing warewasher water pressure not between 15 - 25 pounds per square inch. Observed water pressure to read 30 psi on gauge during rinse cycle while the data plate states water pressure should read between 15-25 psi. The flow pressure of the fresh hot water sanitizing rinse in a warewashing machine, as measured in the water line immediately downstream or upstream from the fresh hot water sanitizing control valve, shall be within the range specified on the machine manufacturer’s data plate and may not be less than 35 kilopascals (5 pounds per square inch) or more than 200 kilopascals (30 pounds per square inch). Corrective Actions: PIC to call Ecolab to have technician come and service the dish machine. PIC stated all dishes and equipment will be washed in the dish machine and then rinsed and sanitized manually in the 3-compartment sink.

Observed rinse gauge on high temperature dish machine to display inaccurate readings. PIC used single use sticker with thermocromatic color-change band to ensure proper temperature was reached. Ambient air temperature, water pressure, and water temperature measuring devices shall be maintained in good repair and be accurate within the intended range of use. Corrective Actions: PIC to call Ecolab to adjust rinse gauge.

Observed several employees wearing watches/bracelets while actively preparing food. Except for a plain ring such as a wedding band food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food. COS: All bracelets and watches were voluntarily removed during the inspection.

Observed the pre-rinse sprayer to have a final water temperature of 106F. The water source and system shall be of sufficient capacity to meet the peak water demands of the food service establishment. PIC to put in work order to ensure that all water temperatures are in compliance.

Observed clean plates and bowls to not be stored inverted. Clean equipment and utensils shall be stored as specified under paragraph 1 of this subsection and shall be stored:

(i) In a self-draining position that allows air drying; and

(ii) Covered or inverted. COS: PIC instructed employee to invert the plates and bowls during the inspection to ensure no overhead contamination occurs.

Uncovered coffee stirrers were observed at the self-serve top counter at the customer dining area. 511-6-1.04(4)(z) - Miscellaneous Sources of Contamination (C) (z) Miscellaneous Sources of Contamination. Food shall be protected from contamination that may result from a factor or source not specified under paragraphs (a) through (y) of this subsection. Note: Stirrers were all removed from the self-serve area during the inspection.

Accumulated food debris was observed on the catch basin of the gas fired stove in the kitchen. 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. Note: Manager will clean the catch basin before the end of the day.

A refrigeration unit was observed next to the dumpster. Standing water with dead leaves were observed on the floor beside the Dumpster. 511-6-1.06(5)(r),(s) - Frequency, removal of refuse, recyclables and returnables often enough to minimize odors and attracting pests; Receptacles or Vehicles, removal from premises in approved manner (C) (r) Frequency. Refuse, recyclables, and returnables shall be removed from the premises at a frequency that will minimize the development of objectionable odors and other conditions that attract or harbor insects and rodents.