3-501.16 (A)(2) and (B); Priority; Lettuce, tomato, and cheese observed between 55-60 F inside make unit at prep line and were not observed utilizing Time as a Public Health Control. Coleslaw observed at 45 F inside grab and go cooler at cash register. Liquid eggs observed at 45 F in ice bath at grill. Temperature control for safety foods shall be maintained at 41 F or less. Corrected During Inspection - Make unit at prep line observed with ice build up inside, therefore seems to be in a defrost mode. Advised PIC to remove all TCS items and stored inside walk in cooler unit unit can defrost and maintain 41 F or less OR to begin utilizing a 4 hour TPHC. Grab and go unit at front cash register area also observed with large ice build up and in defrost mode, therefore TCS items were moved into small make unit at drive thru until it can defrost and maintain 41 F or less. Liquid eggs were voluntarily discarded and refilled with new product with more ice surrounding the product to ensure 41 F or less.
1.5
47.
4-501.11; Core; Two coolers were failing to maintain 41 F or less due to ice building up inside units. Equipment shall be maintained in good repair and proper adjustment.
0.5
49.
4-602.13; Core; Ice build up inside make unit, grab and go unit, as well as reach in freezer on cook line. Nonfood contact surfaces shall be cleaned at a frequency necessary to preclude accumulation.
3-501.16(A)(1) ; Priority; Chicken supremes hot holding near drive thru observed between 128-134 F. Cold air from drive thru window and heat lamp being out were causing this product to register below 135 F. Temperature control for safety foods shall be maintained at 135 F or higher. Corrected During Inspection - PIC immediately voluntarily discarded this item.
0.0
44.
4-903.11(A), (B) and (D); Core; Knife was stored on the side of the handwashing sink at the biscuit prep area where it is exposed to splash. Equipment on storage rack behind chicken breading station is observed stacked while still wet. Equipment shall be stored in a self draining position that allows air drying. Equipment shall also be stored in a clean, dry location where it is not exposed to splash.
0.5
45.
4-903.11(A) and (C); Core; Single use items such as sandwich boxes at middle prep line above steam unit and plates above front counter hot holding were not stored inverted or protected. Single service items shall be kept in the original packaging or stored by using other means that afford protecttion from contamination until used.
0.0
56.
6-403.11; Core; Employee drinks observed being stored above food prep surfaces in biscuit prep area. Employees shall eat and drink only in designated areas where food, equipment, linens, and other items are protected from contamination.
3-501.16 (A)(2) and (B); Priority; At the time of inspection, raw chicken and raw marinated chicken inside walk in cooler were observed between 42-43 F. Temperature control for safety foods shall be maintained at 41 F or less. Corrected During Inspection - Ambient temperature of walk in cooler observed at 41 F. External thermometer is registering at 38 F. Advised PIC to ensure door is being closed, as well as to supply ice to product to drop it down to 41 F. The facility is also able to move product into additional walk in cooler or freezer if needed to cool down products rapidly. Advised PIC to continue monitoring the temperature of this unit. Manager is placing work order in for unit to be assessed and will notify inspector of repairs or service notes. If needed, inspector will perform follow up. Manager will text or email inspector with updates.
