Freddy's Frozen Custard & Steakburgers

Observed the prep top/reach-in unit combo on the burger line not holding hazardous foods at 41F 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°F for cold holding. The person in charge (PIC) removed items from the unit, discarded all items that had been in there for 4 hours or more and placed the items they use the most on ice. Maintenance is here working on the issue.

Observed the alarm on the walk-in cooler going off stating that the unit was too warm. When I walked into the unit someone had opened the freezer door to cool it down. When I closed the freezer door the units ambient temperature was about 47F and most of the food items inside were 43-44F. 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°F for cold holding. The maintenance person is here working on the issue and states that the unit is low on freon and is charging it up now.

Observed Time/temperature control for safety (TCS) foods being cold held inside the prep top cooler above 41F: Shredded Lettuce (56F), Sliced Tomatoes (55F), Tenders(56F), Chicken fillet (53F), and inside of the lower area of the unit: Sliced Cheese (48F) and Hot Dogs (47F). The ambient air temperature was 58F. The employee noticed the prep cooler was unplugged, which indicates the unit and the TCS foods were too warm. Except during preparation, cooking, or cooling, or when time is used as the public health control, Time/Temperature control for Safety foods shall be maintained at 41°F or below. COS: Since the food items had been inside the unit for 3 hours (per Person In Charge), the employee placed them in the freezer to cool to 41°F. Allow the unit's ambient air temperature to reach 41°F or below before storing food inside.

Observed garbage debris on the ground around the dumpster area and around the outside area of the dumpster. Garbage must be stored inside the dumpster and not on the ground. Clean the area around the dumpster.

Observed Time/temperature control for safety (TCS) foods being cold held inside the prep top cooler above 41F: Lettuce (48F), Pepper Jack (46F), Tenders(46F), Chicken fillet (46F). The ambient air temp was 36F. 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°F or below. The lettuce was double panned. COS: PIC placed food items inside the freezer to cool to 41F.

Observed the dish machine dispensing 0 parts per million of chlorine sanitizer. A chlorine solution shall have a minimum concentration of 50-99 ppm. Work with maintenance to repair the dish machine.

Observed several time/temperature control for safety (TCS) foods being cold held inside the prep top cooler above 41F. Observed sliced tomatoes (47F), Brisket (44F), Pepper jack cheese (53F), American cheese (46F), hot dogs (44F), and chicken tenders (44F) stored above 41F. PIC states the food items were placed inside the prep top cooler at 9:30 a.m. 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°F. COS: The food items were discarded.

Observed several utensils inside the handwashing sink next to the 3 compartment sink. A handwashing sink shall be maintained so that it is accessible at all times for employee use. COS: Person in charge (PIC) removed the utensils.

Observed the ice baffle with a pink substance inside the ice machine. Equipment food-contact surfaces and utensils shall be cleaned in equipment such as ice bins and enclosed components of equipment such as ice makers at a frequency necessary to preclude accumulation of soil or mold. Remove the existing ice from the machine and wash, rinse, and sanitize the ice baffle.

Observed an employee assembling burgers on the line with a beard and no beard restraint. Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch. Have bearded employees wear beard restraints while handling and prepping food.

Observed an employee assembling burgers on the prep line while wearing a watch on their wrist. 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. Have employee remove watch.

Observed a wet wiping cloth being stored in top of the cover to the ice bin at the drive thru. Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n); and laundered daily. Keep wet wiping cloths in a sanitizer buckets and only keep dry cloths on the counters. PIC removed wiping cloth and put it in a sanitizer bucket.

Observed the most current inspection report not posted in public view. The one posted is from July 2024. The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away. Always have the most current inspection report posted.

Observed no inspection report at the drive-thru window. Food service establishments with drive-thru windows will post the current inspection report, and also have the inspection report posted so that a minimum of the top one-third of a copy of the current inspection report is visible through each window allowing customers to easily read the score, date of inspection and establishment information. Post the most current inspection report at the drive-thru window.

Observed clean food grade containers on the storage rack with date mark stickers still on them. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Please remove stickers and rewash, rinse, and sanitize the containers.

Observed the self-serve ice dispenser soiled with a brown substance. Equipment food-contact surfaces and utensils shall be cleaned 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. Clean ice dispensing nozzles at the self-serve drink machines.

Observed several containers of Time/Temperature Control for Safety (TCS) foods (Lettuce, sliced tomatoes, grilled chicken breast) being stored inside the walk-in cooler without proper date marking. Per the Person in Charge the food items were prepared prior to my arrival. Except as specified in paragraphs 4 through 6 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and packaged by a food processing plant shall be clearly marked, at the time the original container is opened in a food service establishment and if the food is held for more than 24 hours, to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days after the original container is opened. The day the original container is opened in the food service establishment shall be counted as Day 1. Corrected on Site (COS): Person in charge placed proper date marking stickers on the food items.

Observed the baffle of the ice machine with a pink residue. Equipment food-contact surfaces and utensils shall be cleaned: In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers shall be cleaned At a frequency specified by the manufacturer or absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. Discard existing ice to wash, rinse and sanitize interior of the unit.

Observed several clean containers wet stacked on the storage racks in the dish washing area. After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining before contact with food. Recommend pyramid stacking so that containers can air dry properly. Re-wash containers.

Observed two employees prepping and handling burgers without any hair restraints. Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch. Employees put on hair restraints.