Canyons Fresh Grill

Observed time/temperature control for safety (TCS) foods in prep top unit to left of fryers being cold held above 41°F due to foil lining being placed inside unit and blocking air flow. Temperature of TCS foods ranged between 45-48°F. TCS foods must be cold held at 41°F or below and airflow may not be obstructed in any way. COS by moving food to freezer to rapidly cool.

Observed cheddar cheese, American cheese, feta, and ranch cups in prep top unit across from grill being cold above 41°F. Temperatures ranged between 43-51°F. TCS foods must be cold at 41°F or below. COS by discarding.

Observed black mold build-up along interior portions of bulk ice machine in back kitchen area. Ice machine must be emptied, cleaned, and sanitized within 72 hours. Must increase cleaning frequency to a rate that precludes mold accumulation.

Observed high temp dish machine not reaching at least 160°F after multiple attempts. Machine was run 4 separate times and the temperatures observed were 146.9°F, 149°F, 157°F, and 150°F. Hot water mechanical operations by being cycled through equipment that is set up as specified under subsections (6)(e), (l), and (m) of this Rule and achieving a utensil surface temperature of 160ºF (71ºC) as measured by an irreversible registering temperature indicator; P Must discontinue use of dish machine and wash/sanitize all dishes in 3-compartment sink until dish machine can be serviced. Health Authority will follow-up to check dish machine.

Observed blue cheese dressing prepared 4/20 and jalapopper cheese spread (contains cheese and cream cheese) prepared 4/18 not discarded within 7 days as required. 1. A food that requires datemarking shall be discarded if it: (i) Exceeds 7 days, not including the time that the product is frozen; P (ii) Is in a container or package that does not bear a date or day; P or (iii) Is inappropriately marked with a date or day that exceeds 7 days. P COS by discarding.

Observed a container stored as clean but had many large pieces of stuck-on lettuce inside. Equipment food-contact surfaces and utensils shall be clean to sight and touch. COS by rewashing. Employees must inspect dishes and ensure they are clean prior to storing.

Observed in-use utensils stored in sanitizer. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container; 2.In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon; 3.On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified under DPH Rule 511-6-1-.05(7)(b) and (8)(a); 4.In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 5. In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not time/temperature control for safety food; or 6. In a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at a frequency specified under DPH Rule 511-6-1-.05(7)(b)3(vi). COS by removing utensils from sanitizer.

Observed significant mold-like accumulation inside ice machine above soda dispenser, and ice machine in main kitchen area. Food contact surfaces must be cleaned at a frequency that prevents soil accumulation. Must empty ice and deep clean inside of ice machine within 72 hours.

Observed quat sanitizer dispensing below 150 ppm at 3 compartment sink, resulting in sanitizer buckets being below 150 ppm quat. For proper sanitation, a quat sanitizer solution should be 200-400 ppm. COS by manually pouring quat sanitizer & water into bucket, creating a solution of 400 ppm. Must do this until dispenser can dispense quat at 200-400 ppm.

Observed both the hand sinks in the kitchen not accessible. Hand sink next to the grill has a wiping cloth in it and the hand sink in the back kitchen next to the freezer is blocked by bread rack. Using a Handwashing Sink. 1. A handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf 2. A handwashing facility may not be used for purposes other than handwashing. Pf COS by moving .

Observed maximum registering thermometer not working. Must replace batteries or purchase temperature stickers.