Checkers

Inspector notes: Observed water bottles for customers sitting in ice that was being used to serve customers at the drive thru window. CA: Food shall be safe, unadulterated, and honestly presented. COS: The bottles were placed in the walk in cooler and the ice was replaced with fresh ice from the ice machine.

Inspector notes: Observed a foul stench and stains on the floor in the restroom. CA: Plumbing fixtures such as handwashing sinks, toilets, and urinals shall be cleaned as often as necessary to keep them clean and maintained. Discussed with PIC that the bathroom will be cleaned today.

Inspector notes: Observed popcorn chicken, chicken wings, chicken tenders, and hot dogs all hot holding at temperatures below 135F (see temperature log). Each item was cooked at 9:45 am and was temperature checked at 10:20 am. The popcorn chicken, chicken wings, and chicken tenders were in a hot holding unit next to the fryer that was turned off. PIC stated that the hot holding unit was turned off because it burns the food. CA: 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 135°F (57°C) or above. COS: Each item was reheated by fryer or grill to at least 165F and placed in hot holding units. The Hot holding unit for the fried items was turned on.

Inspector notes: Observed facility using time without temperature as a control for safety with the discard time on tomatoes, shredded lettuce, and cheese being 2:29pm at 2:47pm. CA: The food shall be cooked and served, served at any temperature if ready-to-eat, or discarded, within 4 hours from the point in time when the food is removed from temperature control. COS: PIC discarded cheese, lettuce, and tomatoes and prepped fresh lettuce, and tomatoes to serve. PIC replaced cheese with cheese from the walk in cooler.

Inspector notes: Observed floors in facility unclean to sight. CA: The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing.