Phoenix at Lake Joy

Observed 0 Parts Per Million (ppm) of chlorine sanitizer solution at the dish machine. During the inspection, the Person In Charge (PIC) stated that the establishment no longer uses chlorine sanitizer solution, and the machine is now a high-temperature dish machine, but according to the setup, the establishment is using a Sani-T-10 Plus Quat sanitizer at the dish machine. Therefore, no chlorine sanitizer solution is being used. When using both test strips, the reading on the test strips was 0 ppm after the machine ran a wash, rinse, and sanitize cycles, and the surface temperature was 145.9F. Also, according to the label on the dish machine, the machine is made for the purpose of using chlorine sanitizer solution. Chlorine sanitizer solution at the dish machine must be 50 ppm. Please contact the vendor/distributor that provides the sanitizer solution and service the dish machine to come and provide service, or bring the correct sanitizer solution. Please use the three-compartment sink to sanitize equipment and utensils, and use single-service products until the dish machine is operating correctly.

Observed the interior baffle of the ice machine with a build-up of black specks throughout. Food contact surfaces like ice machines shall be cleaned at a frequency to prevent build-up and contamination of food. Have the ice machine cleaned out at least once a week. Drain ice and wash, rinse, and sanitize ice machine.

Observed a food handler prepping/handling food while wearing a watch on her 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. Remove watch from wrist, wash hands properly, and place new gloves on hands before proceeding to prep/handle food.

Observed 0 parts per million (ppm) of chlorine sanitizer being dispensed in the dish machine during the sanitize cycle. According to the data plate a concentration of 50ppm of chlorine is required. Do not use the dish machine until it has been serviced and is dispensing the proper amount of sanitizer per facilities test strips.

Observed the interior baffle of the ice machine with a build-up of black specks throughout. Food contact surfaces like ice machines shall be cleaned at a frequency to prevent build-up and contamination of food. Have the ice machine cleaned out at least once a week. Drain ice and wash, rinse, and sanitize ice machine.

Observed 0 Parts Per Million (ppm) of quat sanitizer at the three-compartment sink in the kitchen. According to the poster on the wall, the quat sanitizer must be between 150-400 ppm. The quat sanitizer must be at the correct ppm for sanitizing equipment and utensils. Remake the solution for the quat sanitizer to be at the correct ppm.

Observed gallons of milk with a best by date of 10/13/24 and 10/16/2024. Prepackaged sandwiches, eggs, infant formula, shucked oysters, milk, and time/temperature control safety foods that are labeled as “keep refrigerated” and that are for sale or service to the consumer or used as an ingredient in other foods shall be immediately discarded and shall not be sold, served, or used after the manufacturer’s expiration date or the sell-by date. Corrected on Site (COS): Milk discarded.

Observed the walk-in freezer door not closing tightly. Noticed the metal frame is not attached correctly which may be the cause of the door not closing tightly. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. Repair must be done to allow the door to close tightly.

Observed quat sanitizer used at the dish machine. The data plate on the machine states chlorine sanitizer shall be used at 50 ppm. The buckets were switched during this inspection.

Observed food employee in the kitchen chewing gum. Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. Employee spit out their gum.

Observed a wet wiping cloth being stored on the prep counter of the prep top unit and on the counter next to the meat sink. Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution and cannot be stored wet on counters. Remove all wet wiping cloths from counters and keep them in the sanitizer buckets in between use.

Observed the sanitizer buckets and sanitizer compartment in the three compartment sink with 0ppm of quat sanitizer. Chemical sanitizers shall meet manufacturers requirements of concentration for sanitization. Person in charge (PIC) fixed the issue and is now dispensing a minimum of 200ppm.

Observed a large amount of washed cups stacked wet on the storage rack in the dish pit area. After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining before contact with food. Unstack and rewash, rinse, and sanitize the cups then allow to air dry.