6-301.12; Priority Foundation; all employee handsinks must have soap and paper towels. Back employee handsink did not have paper towels , replaced at inspection. CDI
1.0
15.
3-302.11; Priority; raw chicken was being thawed on the top shelf of the glass door cooler over ready to eat foods. Store raw meats below ready to eat foods and separated by final cook temps from other raw meats with chicken on the bottom. Chicken was still frozen at time of inspection and was moved to the bottom shelf. CDI
1.5
23.
3-501.17; Priority Foundation; continue to work on date marking. All ready to eat cooked foods had date labels at this inspection. One package of deli turkey breast meat was in need of a date lable. For deli meats and hot dogs, label these items one the manufacturers packaging is opened. Date added at inspection. CDI
0.0
44.
4-903.11(A), (B) and (D); Core; Clean dishes on the drain board of the sink while meat prep was occuring in the first vat of the dish sink. All clean and sanitized pans and utensils must be moved from the sink and the basins of the sinks washed, rinsed, and sanitized after dish washing, before meat prep, and after meat prep.Except as specified in ¶ (D) of this section, cleaned EQUIPMENT and UTENSILS, laundered LINENS, and SINGLE-SERVICE and SINGLE USE ARTICLES shall be stored:
(1) In a clean, dry location;
(2) Where they are not exposed to splash, dust, or other contamination; and
(3) At least 15 cm (6 inches) above the floor.
(B) Clean EQUIPMENT and UTENSILS shall be stored as specified under ¶ (A) of this section and shall be stored:
(1) In a self-draining position that allows air drying; and
(2) Covered or inverted.
(D) Items that are kept in closed PACKAGES may be stored less than 15 cm (6 inches) above the floor on dollies, pallets, racks, and skids that are designed as specified under § 4-204.122.
3-302.11; Priority; Container of raw chicken stored on top shelf in glass door cooler above ready to eat foods. Raw meat should be stored below ready to eat foods to prevent contamination. CDI PIC moved to bottom shelf.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Prep cooler holding at 44-45F. All potentially hazardous foods being cold held should be at 41F or below. Make adjustments so unit holds at 41F or below. CDI education
1.5
23.
3-501.18; Priority; Muitple items (cooked meats, veg, open package of deli meats) either missing date labels or had incorrect date labels. Must date label all potentially hazardous foods once they have been prepped, cooked, and the package is opened and discard after 7 days if not used. Make sure to take off old date labels when washing dishes to prevent confusion. CDI PIC adding correct dates
1.5
41.
3-304.14; Core; Sanitizer bucket too weak at 0ppm chlorine. Wiping cloths should be stored in sanitizer at correct concentration (50-100ppm chlorine ) between uses. CDI PIC remade sanitizer bucket too 100ppm.
4-501.114; Priority; Dish machine not sanitizing properly at 0ppm when tested. Even tried priming machine and still testing at 0ppm. Sanitizer should be at 50-100ppm. Until it is repaired can wash dishes in dish machine but then need to manually sanitize dishes in 2 comp sink. Dunk dishes in sanitizer at correct concentration (50-100ppm for chlorine) and then let air dry.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Prep cooler holding at 44-45F. All potentially hazardous foods being cold held should be at 41F or below. Make adjustments so unit holds at 41F or below. CDI education
1.5
22.
3-501.16 (A)(2) and (B); Priority; Tall reachin cooler holding milk at 51F. PIC discarded milk. All other items in unit were not potentially hazardous (uncut/raw veg and bread/tortillas). Do not use unit to hold potentially hazardous foods until it is repaired and holding at 41F or below. The unit was very iced over which could be part of the issue.
0.0
23.
3-501.18; Priority; Pork and sauce in reachin cooler with date of 12/5. This has passed 7 days. Can only hold potentially hazardous foods for 7 days then should be discarded. CDI PCI discarded.
3-501.16(A)(1) ; Priority; Frying pan of meat in gravy was being held at 113*F, all hot hold foods must be held at 135*F or higher. Food was reheated during inspection.
0.0
23.
3-501.17; Priority Foundation; Dates are required on: items that are cooked and cooled, homemade salsa, soups, cut tomatoes, cut leaf greens. Several items did not have dates on them, some item did have a date. Must have dates on all products that are cooked and cooled, homemade sauces.
1.5
33.
3-501.15; Priority Foundation; A large pot of soup with meat was in the glass cooler trying to cool down. When cooling foods must use shallow pans, lids with holes or foil or plastic wrap with holes. Must allow air to get to the food to help in the cooling process.
0.5
General Comments
Dish machine had not been used upon arrival of inspection. When check after priming the machine it, sanitized the dishes properly.
3-302.11; Priority; Raw eggs stored in cooler on shelf above bread. All raw meats/eggs should be stored underneath ready to eat foods to prevent contamination. CDI PIC moved to bottom shelf.
0.0
16.
4-501.114; Priority; Dish machine not sanitizing properly at 0ppm when testing. Sanitizer should be at 50-100ppm. Until it is repaired manually sanitize dishes after washing.
1.5
16.
4-501.114; Priority; No sanitizer made during inspection. There should be sanitizer made at all times during operation. CDI PIC making sanitizer to correct concentration.
0.0
16.
4-601.11 (A); Priority Foundation; Ice machine had some pink/black buildup on the ice shield. All food contact surfaces should be clean to the sight and touch. Clean and sanitize as often as needed to keep from building up. CDI PIC cleaning and sanitizing.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Front reachin cooler holding at 43F. All potentally hazardous foods being cold held should be at 41F or below. Monitor to make sure goes back down to 41F or below. CDI education
0.0
23.
3-501.18; Priority; Open packages of deli meat and container of pico not date labeled. Two containers of cooked meat with dates that have passed 7 days. Must date label all potentially hazardous foods once they have been prepped, cooked, and the package is opened. CDI PIC discarded meats and adding dates to deli meat and pico
1.5
35.
3-501.13 ; Priority Foundation; Thawing chicken out at room temperature. This is not a approved thawing method. When thawing should be under running cold water, under refrigeration, in microwave for immediate use, or as part of the cooking process. CDI PIC moved to sink with cold water.
0.5
39.
3-307.11; Core; Storing bread and meat in grocery bags. Grocery bags are not food grade bags and should not be used to store foods directly in them as sometimes the ink will rub off onto the food. Can use any food grade bags or containers.
