Kwik Corner

Inspector notes: Observed several drainpipes fallen into the floor drain near the soda fountain. Informed PIC that all drainpipes need to have at least a one-inch airgap between the outlet of the pipe and the top of the floor drain. All plumbing must be maintained in good repair at all times. Must repair all plumbing to a state of good repair prior to next routine inspection

Inspector notes: Observed following packaged time/temperature controlled for safety foods with internal temperatures between 47*F - 53*F in the refrigerated display case: Sargento cheese sticks (cheddar, pepper jack, colby), panino cheese/meat sticks (mozzarella/salami, mozzarella/genoa), Lunchables (turkey/cheddar, ham/swiss), deli express sandwiches (egg salad, tuna salad, roast beef, chicken salad, sausage/egg/cheese, BBQ rib), Bomb Burritos, Don Miguel Burritos. Person in charge indicated that it is the responsibility of the night employee to check temperatures of the case and that temperatures were not checked today. The measured ambient temperature of the case using a min/max thermometer was 46.0*F - 57.9*F

Inspector notes: Person in charge was unable to provide a probing thermometer at time of inspection. Establishment is required to have a probing food thermometer while storing cold or hot time/temperature controlled for safety foods

Inspector notes: Observed quaternary ammonia test strips; establishment did not have quaternary ammonia onsite but did have chlorine (bleach) present. Person in charge did not know what sanitizer the establishment was using. No chlorine test strips observed. Test strips are required for any sanitizers used with food contact surfaces. Establishment currently has soda nozzles, frozen beverage machine, and hot cocoa machines that requires wash, rinse, and sanitizing. Provide sanitizer test strips prior to re-inspection or acquire quaternary ammonia

Inspector notes: Observed no running water at sole hand sink inside the establishment. Person in charge indicated they have been washing their hands at the 3-compartment sink and that the operator wanted to remove hand sink during their next remodel. Person in charge was informed that because they were permitted with the hand sink it cannot be removed and it must be in proper repair at all times; 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. Establishment must repair hand sink

Inspector notes: Observed flooring missing/damaged in the establishment behind the counter. All floors, walls, and ceilings must be maintained and repaired such that it is smooth and easily cleanable. Repair physical facility prior to next routine inspection