Quiktrip

Inspector notes: Observed mechanical high-temp dishwashing equipment utilizing temperature as sanitization measuring at 106.1'F. When food-contact surfaces are being sanitized with hot water in a dish machine, the surface temperature must reach at least 160°F as measured by an irreversible registering temperature measuring device to destroy pathogens that may remain on such surfaces after cleaning. PIC was made aware of the issue and began cordoning off the equipment and inputting a work order at time of inspection. Establishment will utilize manual ware washing at the three-compartment sink until mechanical dishwasher can be repaired. PIC relocated all food-contact surfaces to warewashing area to be washed, rinsed, and sanitized at the time of inspection

Inspector notes: Observed black dirt and debris underneath slushie machine in the back of establishment. 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 spillage and empty cardboard boxes for discard on flooring of walk-in unit. PIC stated a soda spillage had occurred prior to inspection and the empty cardboard boxes were from a recent delivery. 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