Health Report #111157

Establishment Name: Jr's Snow Cone Zone
Report Date: 06/27/2013
Violation Type Violation Category Violation Items Violation Locations Violation Problems Violation Comments
Critical Backflow Prevention Device, Wh Backflow prevention backflow/backsiphonage device vacuum breaker N/A Not provided Found a hose bib at the hot water tank that was not equipped with the required hose bib vacuum breaker. To correct - install the required hose bib vacuum breaker on this outlet. A follow-up inspection will be made in 10 days (on/about july 9th, 2013) to verify correction. ,
Critical Person in Charge Person-in-charge N/A Not ensuring compliance Due to the multitude of priority and priority foundation violations cited during this inspection, it is concluded that the pic is not ensuring staff are knowledgeable and/or not ensuring staff are following required procedures for food employees. To correct - pic is to demonstrate at the follow-up inspection that staff are knowledgeable and following required procedures for food employees. A follow-up inspection will be made in 10 days (on/about july 9th, 2013) to verify correction. ,
Critical Reheating for Hot Holding Commercially processed canned food(s) N/A Not reheated to 135 degrees for hot holding Found small (15 oz) cans of hormel chili on the shelf under the hot dog steamer. Asked staff how chili was heated. Staff stated that chili was emptied from the can into the small (1. 5 qt. ) crock pot and heated "until hot". Educated staff that this practice was incorrect. To correct - chili should be heated to a temperature of 135* in the microwave first, placed in the pre-heated crock pot for holding. To pre-heat the crock pot, fill halfway with water, turn crock pot on high until water simmers, empty water, fill with chili, monitor temp to maintain 135*f. Discard any leftovers. ,
Critical Sanitizing Solutions, Testing Sanitizer test kit chlorine N/A Not provided Found no chlorine test kit available in establishment. Also, found container of sani-tabs, but no quat test kit either. To correct - provide required test kit for chlorine and quat (if used). A follow-up inspection will be made in 10 days (on/about july 9th, 2013) to verify correction. ,
Critical Warewashing Equipment, Determi Sanitizer test kit N/A Not used Found staff not using required test kit to determine correct concentration of sanitizer. To correct - staff must use test kit to determine proper concentration of ware washing sanitizer and spray bottle sanitizer. A follow-up inspection will be made in 10 days (on/about july 9th, 2013) to verify correction. ,
Critical Pressure Water under pressure N/A Insufficient to meet demands Found the restroom/back hand sink to not have adequate pressure to meet the requirement for hand wash sinks. To correct - service this sink to enable it to achieve adequate pressure to accommodate proper handwashing. A follow-up inspection will be made in 10 days (on/about july 9th, 2013) to verify correction. ,
Critical Using a Handwashing Sink Handwashing sink(s) N/A Not easily accessible Items stored In Found 3 empty cans of pop stored in the front hand sink. Corrected - pop cans were removed. Hand sinks are to be accessible and used only for hands
Critical Good Repair and Calibration Food thermometer(s) probe N/A Not calibrated Found the only probe food thermometer to be stuck at 60* f. Attempts were made to calibrate, but could not accomplish. To correct - replace thermometer with new thin mass, needle tip probe thermometer. See sticker at on the last page of this report for availability. A follow-up inspection will be made in 10 days (on/about july 9th, 2013) to verify correction. ,
Critical Handwashing Sink, Installation Handwashing facility back N/A Lack of hot water Found the back hand sink to not achieve the required 100* f water temperature, likely due in part to the diminished water pressure at this sink. To correct - repair/replace hand sink to achieve the required 100* f temperature. A follow-up inspection will be made in 10 days (on/about july 9th, 2013) to verify correction. ,
Critical Equipment, Food-Contact Surfac Food-contact surface(s) Equipment N/A Soiled Found many pieces of equipment that were dirty from last date of use which was 5 days prior to this inspection: cotton candy machine, nacho chip merchandiser, nacho cheese dispensing spout, microwave, lemon squeezer, fryers, containers with salt and cinnamon sugar for pretzels. To correct - all food contact surfaces need to be cleaned before closing, especially given that the next day of service may be unpredictable, and that pests of all kinds, large and small, are attracted to food debris. A follow-up inspection will be made in 10 days (on/about july 9th, 2013) to verify correction. ,
Critical Sanitizers, Criteria Sanitizer(s) N/A Not approved for use Found the bleach used for sanitizing dishes/utensils is not an approved formulations for food contact surfaces. Also found a spray bottle of bleach sanitizer up front with a concentration of > 400 ppm. To correct - discontinue the use of this bleach immediately and obtain an approved bleach for food contact surfaces. A follow-up inspection will be made in 10 days (on/about july 9th, 2013) to verify correction. Corrected - spray bottle of sanitizer was discarded. ,
Critical Food Contact with Equipment an Equipment N/A Not properly cleaned and sanitized Prior to food contact Found the 3 compartment sink set-up wrong. Because the mop sink is directly to the right of the 3 comp sink, the compartment closest to the mop sink must be the wash bay. The sink is currently set-up to have sanitized dishes next to the mop sink. To correct - reverse the flow of dirty to clean dishes to start at the right for wash, rinse in the middle, and sanitize in the left bay, allowing air-drying on the left, away from the mop sink and possible contamination. A follow-up inspection will be made in 10 days (on/about july 9th, 2013) to verify correction. ,
Normal Warewashing Equipment, Cleanin Warewashing equipment three compartment sink basins N/A Not cleaned Found 2 of the 3 compartments of the sink to have food, debris and/or cloth towels in them. To correct - 3 compartment must be cleaned before closing each day of service. ,
Normal Cleaning of Plumbing Fixtures Handwashing facility back N/A Soiled Found back hand sink soiled with dust, dirt and debris on it. Also found the toilet room to be dirty with dust, debris, and many spider webs around the base of the toilet and lower walls. To correct - clean sink and toilet room now and keep on a more frequent cleaning schedule. ,
Normal Intensity Lighting intensity at work levels N/A N/A Found the light in the dry storage room to be not-functional. To correct - repair or replace the light fixture to provide required lighting in this area. ,
Normal Light Bulbs, Protective Shield Light shielding plastic coated bulb(s) N/A Not provided Found the bulb in the refrigerator up front to still be missing the required shield or coated bulb as was required and cited during your pre-opening inspection in 2012. To correct - provide the required shield or coated bulb. ,
Normal Equipment, Utensils, Linens, a Single-service/single-use article(s) N/A Exposed to dust, splash, or other contaminates Found a box of foam cups stored directly on the floor. To correct: store all single service items, food equipment, etc. At least 6" above the floor. ,
Normal Food Storage Food item(s) in storage N/A Exposed to dust, splash, or other contaminates Found cases of pop and bottled water stored directly on the floor in the dry storage room. To correct - all food items must be stored at least 6" above the floor. ,