KENT KWIK #929 health score and inspection history

4-501.11(A) Maintain equipment in good repair (general). // RI cooler in the lobby (59-62F) is unable to hold temperature. / Cabinet doors under beverage dispenser are broken at the hinges. 4-502.11 (C) Maintain ambient air thermometers to be accurate and in good repair (food holding units). // RI cooler to the left of the WI does not have an ambient thermometer.

5-205.15(B) Maintain plumbing in good repair. (ex: floor drain covers, missing toilet tank lid, broken toilet seat, etc.) // Handwashing sink next to hot holding has a slow leak. 5-205.15(B) Repair condensate leak in refrigeration units. // WI cooler and freezer have condensation leaks. 6-301.14 Post sign at all hand sinks that notifies employees to wash hands. // Men's bathroom does not have a hand sign.

Maintain physical facilities in good repair (floors, walls, ceilings, ceiling tiles, attached fixtures, etc.). // Ceiling above slushy dispenser has visible water damage. 6-501.12 Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness. // Floors inside WI freezer are in need of cleaning. / Vents throughout are in need of cleaning.

ADPH 420-2-22-.03(3) Provide country of origin for farm-raised or wild-caught fish to the consumer by posting an 8 ½ x 11 in. placard in a conspicuous place or placing notice on the menu. // No seafood sign was provided.

(A)(2) Maintain TCS food at 41 F or below. // RI cooler in lobby with several TCS foods that are reading 68-70F. / Ken's Ranch that is labeled as Keep Refrigerated is stored under cashier counter at room temperature (68-69F).

4-601.11(C) Keep nonfood contact surfaces of equipment (interiors of refrigeration units and cooking equipment, exteriors of equipment, storage shelves, etc.) free of an accumulation of dust, dirt, food residue, and other debris. // Gaskets of RI coolers under make table are soiled with black residue. / WI fan covers in soda refrigerators are soiled with dust.

Clean equipment food contact surfaces and utensils to sight and touch. // Can opener stored soiled.

4-601.11(C) Keep nonfood contact surfaces of equipment (interiors of refrigeration units and cooking equipment, exteriors of equipment, storage shelves, etc.) free of an accumulation of dust, dirt, food residue, and other debris. // Replace foil liners once soiled on kitchen surfaces. 4-601.11(B) Keep food-contact surfaces of cooking equipment (grills, fryers, etc.) and pans free of encrusted grease deposits and other soil accumulations. // Hot holding cabinet beside smoker with grime and grease accumulation.

5-205.15(B) Repair condensate leak in refrigeration units. // Ice buildup around door of walk in freezer.

Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness. // Dust buildup on ceiling above deli display cooler. Grime and grease buildup on flooring in kitchen.

4-501.11(A) Maintain equipment in good repair (general). // Cabinet doors in retail area (drink station, coffee station) coming off hinges. 4-501.11(B) Maintain components such as equipment doors, gaskets, etc., in good condition. // Beer cave entrance with damaged gaskets.

Wash hands in a hand washing sink or approved automatic handwashing facility. // Kitchen hand sinks were without paper towels and soap. Gloves were changed and worn, but no hand washing was being performed. 6-301.11 Provide a supply of hand cleaning liquid, powder, or bar soap at each handwashing sink or group of 2 adjacent handwashing sinks. // No hand sink in kitchen with soap. // COS- Employee went and purchased soap from nearby store. 6-301.12 Provide paper towels or a continuous towel system that supplies the user with a clean towel at each handwashing sink or group of adjacent sinks. // No hand sink in kitchen with paper towels. // COS- Employee went and purchased paper towels from nearby store.

4-601.11(C) Keep nonfood contact surfaces of equipment (interiors of refrigeration units and cooking equipment, exteriors of equipment, storage shelves, etc.) free of an accumulation of dust, dirt, food residue, and other debris. // Buildup of food debris and rodent droppings on retail shelving. Reach in coolers with food debris. Replace foil liners once soiled on kitchen surfaces. 4-601.11(B) Keep food-contact surfaces of cooking equipment (grills, fryers, etc.) and pans free of encrusted grease deposits and other soil accumulations. // Smoker, stove, and hot holding cabinet beside smoker with grime and grease accumulation.

6-501.111(C) Provide effective insect and rodent control to eliminate their presence on the premises. // Rodent dropping on chip and nut aisles. Glue trap underneath nut shelving with two deceased mice.

5-205.15(B) Maintain plumbing in good repair. (ex: floor drain covers, missing toilet tank lid, broken toilet seat, etc.) // Compartment sink fixtures with constant leak. 5-205.15(B) Repair condensate leak in refrigeration units. // Ice cream reach-in and walk-in freezer with frozen condensate buildup.

Provide safe, unadulterated, and honestly presented food. // Hot dog with pieces of chipped paint attached to hot dog. // COS the contaminated hot dog was discarded.

Use appropriate chemical test kits to accurately determine the concentration of the sanitizing solution.