JERRY BOB'S FAMILY RESTAURANT

Food-contact surfaces: cleaned and sanitized

4-602.11 (E) Except when dry cleaning methods are used as specified under § 4-603.11, surfaces of UTENSILS and EQUIPMENT contacting FOOD that is not TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be cleaned: (1) At any time when contamination may have occurred; (2) At least every 24 hours for iced tea dispensers and CONSUMER self-service UTENSILS such as tongs, scoops, or ladles; (3) Before restocking CONSUMER self-service EQUIPMENT and UTENSILS such as condiment dispensers and display containers; and (4) In EQUIPMENT such as ice bins and BEVERAGE dispensing nozzles and enclosed components of EQUIPMENT such as ice makers, cooking oil storage tanks and distribution lines, BEVERAGE and syrup dispensing lines or tubes, coffee bean grinders, and water vending EQUIPMENT: (a) At a frequency specified by the manufacturer, or (b) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. Ice machine Observed debris on the lid of the ice machine. Condensation can drip from debris observed on lip of ice machine and fall into ice that is used for customer beverages.

Protection from Contamination

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. Make unit Observed Temperature Controlled for Safety (TCS) foods cold-holding above 41F. Person-in-Charge (PIC) stated that the facility recently had serviced the make unit refrigerator yesterday because it was not holding food at safe temperatures of 41F or less. According to PIC, once the unit was fixed, he was obtaining cold-holding temperatures of TCS foods in the make unit between the mid-30's to low 40's. PIC stated that a majority of the TCS food was prepared and held in the walk-in refrigerator 2 days ago and placed in the make unit for food service 1 day ago. Items such as the diced cooked potatoes, potato salad, and mashed potatoes were prepared earlier this morning, placed in the walk-in to cool to 41F or less and held in the make unit to cold-hold at proper temperature of 41F or less. Ambient temperature of the make unit measured at 57F at both the top and bottom of the make unit.

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. Make unit Observed lowest ambient temperature of make unit refrigerator measured at 57F for both the top and bottom sections of the unit. PIC stated that the facility has had problems with the refrigeration unit and technician recently serviced unit. PIC was able to show inspector receipt from services that were rendered from refrigeration technician company. This is the only make unit refrigerator the facility has.

Food Temperature Control

Food and non-food-contact surfaces cleanable, properly designed, constructed and used

4-501.11 (A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2. After discussion with food employee, employee stated that the facility is only able to use one compartment of the 3-compartment sink because the drain plugs for the other 2-compartments were either damaged or lost. Facility currently washes dishes in one basin, rinses in the rinse basin and uses the ware-washing machine to sanitize equipment. Ware-washing machine was functioning properly during inspection and able to sanitize dishes at the correct concentration of 50-100PPM (ware-washing machine uses bleach).

Utensils, Equipment and Vending