BLAKE'S LOTABURGER - #91

Adequate handwashing sinks, properly supplied and accessible

5-205.11 (A) A HANDWASHING SINK shall be maintained so that it is accessible at all times for EMPLOYEE use. Hand sinks Pitchers were sitting in the basins of 2 out of the 3 hand sinks.

Preventing Contamination by Hands

Toxic substances properly identified, stored, and used; held for retail sale, properly stored

7-204.11 Chemical SANITIZERS, including chemical sanitizing solutions generated on-site, and other chemical antimicrobials applied to FOOD-CONTACT SURFACEs shall: (A) Meet the requirements specified in 40 CFR 180.940 Tolerance exemptions for active and inert ingredients for use in antimicrobial formulations (Food-contact surface sanitizing solutions), or Observed utensils sitting in sanitizer basin of 3-compartment sink. When tested, the chlorine concentration was above 100ppm.

Food/Color Additives and Toxic Substances

Management and food employee knowledge, and conditional employee; Knowledge, responsibility and reporting

2-102.11(C) Responding correctly to the inspector's questions as they relate to the specific FOOD operation. The areas of knowledge include: (17) Explaining how the PERSON IN CHARGE, FOOD EMPLOYEES, and CONDITIONAL EMPLOYEES comply with reporting responsibilities and EXCLUSION or RESTRICTION of FOOD EMPLOYEES. Did not have form 1-B or a similar employee illness reporting agreement filled out by employees.

Employee Health

Proper cold holding temperatures

3-501.16 (A) Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under §3-501.19, and except as specified under (B) and in (C ) of this section, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be maintained: (2) At 5ºC (41ºF) or less. Walk-in cooler Several Time/temperature control for safety (TCS) foods were above 41F. Ambient of walk-in was 53F. sliced tomatoes- 55F Chopped green chilies-53F Beans-54F Cooked sausage-55F Shredded and sliced cheese- 55F Hot dogs-55F walk-in ambient: 53F

Time Temperature Control for Safety Food (TCS Food)

Proper cooling methods used; adequate equipment for temperature control

4-301.11 EQUIPMENT for cooling and heating FOOD, and holding cold and hot FOOD, shall be sufficient in number and capacity to provide FOOD temperatures as specified under Chapter 3. Walk-in cooler has an ambient of 53F. Walk-in freezer is attached to walk-in cooler. Facility shall keep the door to the walk-in freezer propped open to allow cool air to flow into walk-in cooler.

Food Temperature Control

Insects, rodents, and animals not present

6-501.112 Dead or trapped birds, insects, rodents, and other pests shall be removed from control devices and the PREMISES at a frequency that prevents their accumulation, decomposition, or the attraction of pests. Pest light trap located above chemical storage rack has an accumulation of pest.

Prevention of Food Contamination