Checkers

Observed facility lacking response procedures for vomiting and diarrheal events. A food establishment shall have written procedures for employees to follow and an EPA registered disinfectant effective against Norovirus available on-site at the food service establishment when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. COS: Facility was provided with cleanup procedures for vomiting and diarrheal events.

Observed items in the walk-in freezer not properly sealed to protect from overhead contamination. Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination. PIC sealed items properly to protect overhead contamination.

Observed ice scoop laying directly on top of the ice in the drive-thru area. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container;

2.In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon;

3.On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified under DPH Rule 511-6-1-.05(7)(b) and (8)(a);

4.In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes;

5. In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not time/temperature control for safety food; or

6. In a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at a frequency specified under DPH Rule 511-6-1-.05(7)(b)3(vi).

Food employee removed ice scoop and placed in a clean container near the drive thru area.

Observed an expired CFSM certificate for Angelina Foster posted in the establishment. Observed CFSM certificate with a date of 11/08/2024 on it. A CFSM certificate which has expired, been revoked or suspended shall not be posted in the food service establishment. The PIC removed the certificate from the wall within the establishment.

Observed the floor tiles and the ceiling tiles throughout the main kitchen area cracked or missing and not kept in good repair. All physical facilities shall be maintained in good repair. Must correct within 72 hours. If more time is needed Health Authority will allow extra time.

Observed the light in the walk-in cooler in need of replacing and not working properly. At least 10 foot candles (108 lux) at a distance of 30 inches (75 cm) above the floor, in walk-in refrigeration units and dry food storage areas and in other areas and rooms during periods of cleaning. Must correct within 72 hours.

Observed several TCS food items reaching temperatures greater than 41 degrees F in the walk-in cooler in the main kitchen area (see temperature log). Also, observed sliced tomatoes reaching a temperature greater than 41 degrees F in the ice bath in the main kitchen area. 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 (5°C) or below. Person in charge placed items in the walk-in cooler on an ice bath. Also, person in charge voluntarily discarded sliced tomatoes.

Observed box of bacon stored uncovered in the walk-in freezer in the main kitchen area. Observed several containers of burger patties stored uncovered in the reach-in freezer in the main kitchen area. Observed box of fries stored uncovered in the reach-in freezer near the walk-up window next to the slushy machine. Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination. Person in charge properly covered all containers of food items.

Observed walk-in cooler in the main kitchen area not working properly which was causing the cooler to read at temperatures greater than 41 degrees F. Equipment for cooling and heating food, and holding cold and hot food, shall be sufficient in number and capacity to provide food temperatures as specified under DPH Rule 511-6-1-.04. Must correct within 10 calendar days.

Observed several items located in the same cooler above 41 degrees F. (See Temperature Log). Rule 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 (5°C) or below or 135°F (57°C) or above. Corrective action Repairman arrived at facility during inspection to fix cooler.