KIRK'S STEAKBURGERS

Observed the light in the walk-in cooler is very dim and difficult to see. [CA] In every room and area in which any food is prepared, manufactured, processed or prepackaged or in which equipment or utensils are cleaned, sufficient natural or artificial lighting shall be provided.

Measured the chlorine sanitizer concentration in the mechanical dishwasher at 25 ppm. [CA] Mechanical sanitization shall be accomplished by contacting chlorine sanitizer solution of 50 ppm, or as per manufacturer's specifications.

Observed soiled wiping cloths stored directly on preparation counters. [CA] Wiping cloths shall be stored in an approved sanitizing concentration when not in active use.

Observed scoop handle stored in direct contact with bulk ingredient bin. [CA] Store scoop handles in such a way to prevent direct hand contamination.

Measured dairy-based sauces (thousand island, mayonnaise) stored on the preparation counter at 73F. Per employee, sauces were removed from refrigeration less than 30 minutes prior to temperature measurement. [CA] Potentially Hazardous Foods shall be kept at 41F or below or 135F or above. [SA] Sauces were relocated to the under counter refrigeration to facilitate rapid cooling during inspection. Recommend to keep in refrigeration or in ice bath on preparation counter.

1) Measured the quaternary ammonia sanitizer concentration in the 3-compartment sink at 0 ppm. No active warewashing during inspection. [CA] Manual sanitization shall be accomplished in the final sanitizing rinse by contacting a chlorine solution of 100 PPM concentration for at least 30 seconds or by contacting a quaternary ammonium solution of 200 PPM concentration for at least 60 seconds. 2) Measured the chlorine concentration in the mechanical dishwasher at 25 ppm. [CA] Mechanical sanitization shall be accomplished at a concentration of 50 ppm chlorine, or as per manufacturer's specifications.

1) Observed working knife stored in between preparation counters. [CA] Equipment and utensils shall be securely stored in a clean and sanitary condition. 2) Observed scoop handles stored in direct contact with food in bulk ingredient bins. [CA] Store scoop handles above the food or in such a way to prevent direct hand contamination. 3) Observed pressurized cylinder tanks are not securely stored. [CA] Pressurized cylinder tanks shall be securely stored or chained to a rigid structure.

In the kitchen next to the ventilation hood, observed the ceiling panel is misaligned and creates a gap in the ceiling. [CA] Seal all gaps in the facility. The facility shall be fully enclosed to prevent pest entrance and harborage.

Facility lacks probe thermometer for monitoring internal food temperatures. [CA] An accurate easily readable metal probe thermometer (accurate to +/- 2°F) that is designed to measure the temperature of thin masses shall be provided and readily available to accurately measure the temperatures of potentially hazardous foods.

Measured onion rings on the preparation counter under heat lamp at 81F. Per employee, onion rings were cooked 10 minutes prior and are typically discarded after 10 minutes. [CA] Potentially Hazardous Foods shall be stored at 41F or below or 135F or above. [COS] Onion rings were voluntarily condemned and discarded during inspection. Per PIC, all onion rings and fried foods are cook-to-order.

At the automatic handwash sink in the restroom, measured the maximum water temperature of the water at 90F. [CA] Water shall be supplied from 100-108F from handwash stations. [COS] PIC adjusted the temperature control valves underneath the sink. The water at handwash sink is now measuring above 100F.