Freddy's Frozen Custard & Steakburgers

Inspector notes: Observed caramelized onions at 90*F in the burger prep table. Per PIC the onions were cooked and placed in the unit 2.5 hours prior to inspection. Discussed with PIC cooked TCS foods must be cooled from 135°F to 70°F within 2 hours, and from 70°F to 41°F within 4 hours for a total of 6 hours for cooling. Also discussed to utilize adequate refrigeration for proper cooling methods. PIC reheated the caramelized onions to 165*F and placed on a sheet tray to cool in the walk-in

Inspector notes: Observed at the hand wash sink by the ice machine to be without a hand drying provision. Also observed the sink was blocked by stacked garbage cans. Per person in charge (PIC) paper towel delivery will be tomorrow. Discussed with PIC handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. PIC provided napkins and relocated all items blocking handwash sink at time of inspection

Inspector notes: Observed employee wash hands for under 10 seconds and start to put on gloves at the handsink by the office. Discussed with Person in Charge (PIC) proper handwashing procedure is to rinse hands with warm water, scrub with soap for 10-15 seconds, rinse with warm water, dry with approved drying provision, and turn off in a manner to prevent re-contamination of hands. Entire process should take approximately 20 seconds for full and proper handwashing to prevent spread of pathogens and contamination. Employee properly washed hands at handwash sink at time of inspection. Also observed employee handle cash at the register and put on gloves without washing hands first. Discussed with PIC all employees shall wash hands before putting on gloves and after contamination occurs. PIC had employee wash hands at time of inspection

Inspector notes: Observed in the sandwich prep table to have cooked jalapeno with an internal temperature of 85*F. Per PIC the jalapenos were cooked and placed in the unit less than an hour prior to inspection. Discussed with PIC proper cooling shall take place in adequate refrigeration and not in the sandwich prep table. PIC took the cooked jalapeno to the walk -in to properly cool at time of inspection

Inspector notes: Observed in the walk-in to have food and food debris on the floor and under shelving. Also observed to have grease and dust buildup on the dishwashing machine (top and sides), calcium and grease buildup in the dishwashing well, dust buildup on the fryers ventilation system and dust/ food debris buildup on the walls behind the dishwashing machine. Discussed with PIC physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection

Inspector notes: Observed facility open and operating with the floor sink of the hand wash sink with the ice machine and the floor sink at the soda machine backed up with gray liquid sewage conveying onto the floor. Discussed with PIC that all plumbing shall work properly at all times. Plumber arrived and floor sinks drained at the time of inspection. Also observed missing airgaps on the drainage pipes of the ice machine, all hand sinks, ice cream machine and dishwasher. Discussed with PIC to include a minimum of 1-inch gap of air between the drainage pipe and the floor sink, to avoid back siphoning contaminants. PIC and plumber adjusted all drainage pipes at time of inspection. Employees started the cleaning process of ice machine and the surrounding area

Inspector notes: Observed prep table, three compartment sink, dish washer, handwash sink by the office and handwash sink by the ice machine to have either missing caulking or accumulation of orange to black organic matter on existing caulking. Discussed with PIC that all fixed equipment shall be sealed to the wall with caulking if it is not easily moved to be cleaned creating a smooth cleanable surface

Inspector notes: Observed in the dry storage area underneath the onion storage to have dead cockroaches. Discussed with Person in Charge (PIC) establishment must be maintained free of pests and all pest control measures must be conducted by a licensed pest control specialist. Discussed to remove all food debris underneath equipment to avoid attracting pests