INIBURGER

Washed and wet containers at ware-wash area observed stacked on top of each other. [CA]: Equipment and utensils must be properly air dried after sanitizing and prior to stacking

*REPEAT VIOLATION* 1. At the front hand sink near 3 comp sink, soap dispenser observed empty. Nearby hand sink with soap available. 2. At the cook line hand sink, single use towel dispenser observed empty. Nearby hand sink with single use towels available. 3. Hand sink in office/dry storage area is inoperable, lacks single use towels and soap, blocked by linen. [CA]: All hand sinks shall be operable, stocked up with soap and single use towels in respective dispensers, and accessible at all times.

Maximum water temperature at front 3 comp sink measured at 111F. [CA]: Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash sinks.

Frozen raw chicken was thawing in stagnant water in prep sink. [CA]: Frozen potentially hazardous food shall only be thawed in one of the following ways: 1) under refrigeration that maintains the food temperature at 41°F or below 2) completely submerged under potable running water for a period not to exceed two hours at a water temperature of 70°F or below, and with sufficient water velocity to agitate and flush off loose particles into the sink drain 3) in a microwave oven if immediately followed by immediate preparation 4) as part of a cooking process.

1. In the warmer, cheese measured at 110F. Employee stated cheese was placed in warmer approximately 2 hours prior to measurement. [CA]: Potentially Hazardous Food shall be hot held at 135F or above. [COS]: Specialist instructed employee to reheat cheese to at least 165F. 2. Ranch placed out on prep table measured at 75F. Employee stated ranch has been out 3 hours prior to measurement. [CA]: Potentially Hazardous Food shall be cold held at 41F or below. [SA]: Ranch was time marked to be discarded on the 4th hour it was removed from temperature control.

At the hand sink next to 3 comp sink at front line, hand soap dispenser was not dispensing soap. Hand soap container appeared empty. Available hand sink with hand soap nearby. [CA]: All hand sink stations shall be provided with hand soap and single use towels within permanently installed dispenser. [COS]: Staff replaced dispenser with a new hand soap container.

Employee handled raw beef patties with gloved hands, removed gloves, then began donning on new gloves without properly washing hands prior. [CA]: Employees shall properly wash hands when changing gloves, when changing tasks, prior to handling food, utensils or equipment, after touching body parts, and when contamination occurs or as required. Employees shall use designated hand sink, soap and disposable paper towels to wash hands. [COS]: Specialist intervened and instructed employee to wash hands.

At the front line near 3 comp sink, sanitizer bucket contained 0 ppm 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.

1. Dipper well for ice cream scoops was turned off during operational hours. [CA]: Dipper well must be turned on during operational hours. Ensure rate of water is sufficient enough to flush away loose particles. [COS]: Owner turned on dipper well. 2. Knife stored in between prep line cooler and prep table. [CA]: Ensure food equipment are stored in a clean, dry location, where it is not exposed to splash, dust, vermin, or other forms of contamination or adulteration, and at least six inches above the floor. [COS]: Owner relocated knife to be ware-washed and sanitized.

Drain line near soda fountain machine extends into floor drain and past floor drain rim. [CA]: Provide 1 inch air gap between the mentioned drain line utlet and the flood level rim of a floor drain to prevent contamination that may be caused by backflow or back siphonage.

Washed and wet containers stacked on top of each other. [CA]: Equipment and utensils must be properly air dried after sanitizing and prior to stacking.