FOSTERS FREEZE

*REPEAT VIOLATION* 1. Accumulation of grease and debris on floor underneath the cook line equipment. 2. Water puddle on the floor near ice machine. [CA]: Routinely clean the areas underneath and behind equipment and in hard to reach areas to prevent the accumulation of dirt, dust, grease, and debris. Maintain floor clean and in good condition.

1. Pink buildup on the interior surface of ice machine. [CA]: Properly clean and sanitize the interior of ice machine. Food contact surface equipment shall be maintained clean at all times. Ensure ice is protected at all times during cleaning. 2. Accumulation of dried food residue on and around the blade of table mounted can opener. [CA]: Disassemble, clean, and sanitize can opener blade between uses or as often as necessary to prevent the accumulation of food residues.

Solution in the sanitizer bucket near cook line measured below 200 ppm Quat sanitizer. [CA]: Wiping cloths used for sanitizing work surfaces must be stored inside their sanitizer buckets containing at least 100ppm chlorine or 200ppm Quat sanitizer. Solution must be changed as frequently as needed. [COS]: Employee replaced solution with 200 ppm Quat sanitizer.

Gap observed in between baffle filters at hood. [CA]: Properly install baffle filters.

Heavy accumulation of grease on equipment at cook line. [CA]: Routinely clean all equipment.

*REPEAT VIOLATION* Multiple food handler training certificates are expired. [CA]: Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire.

Some food handler training certificates are expired. [CA]: Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire.

*REPEAT VIOLATION* Accumulation of grease and debris on floor underneath the cook line equipment. [CA]: Routinely clean the areas underneath and behind equipment and in hard-to-reach to prevent the accumulation of dirt, dust, grease, and debris

Beef chilli in the warmer measured between 119F - 122F. Per PIC, food item was placed in the warmer to be reheated to 160F approximately 30 minutes prior to measurement. [CA]: Any potentially hazardous food that has been cooked, cooled and subsequently reheated for hot holding shall be reheated from 41°F to 165°F for at least 15 seconds in 2 hours in an approved equipment for reheating prior to hot holding at 135F or above. [COS]: Beef Chilli was reheated in the microwave to 173F for at least 15 seconds.

In the 2 door reach in unit next to cook line, multiple Potentially Hazardous Food (PHFs) measured between 46F - 50F. Per Supervisor, PHFs have been in the unit since yesterday. Ambient temperature of unit measured at 46F. Supervisor did not know defrost schedule of unit. No temperature logs provided. Thermostat of unit stated 38F. Approximately 20 minutes after measurement, unit started defrost mode (thermostat stated "df"). [CA]: PHFs shall be cold held at 41F or below at all times. [COS]: PHFs were voluntarily discarded.

Gaskets of Avantco chest freezer in disrepair. [CA]: Repair/replace gaskets.

Accumulation of grease and debris underneath the cook line equipment. Accumulation of trash and debris behind the ice machine. [CA]: Routinely clean the areas underneath and behind equipment and in hard-to-reach to prevent the accumulation of dirt, dust, grease, and debris.