6-501.111; Core; drain flies observed at the back employee handsink and the prep sink. Evaluate and increase pest control practices to eliminate drain flies.
0.0
40.
2-303.11; Core; employees observed wearing watches while preparing food. PIC observed and corrected with employee during inspection. Except for a plain ring such as a wedding band, while preparing FOOD, FOOD EMPLOYEES may not wear jewelry including medical information jewelry on their arms and hands.
0.0
55.
6-501.11; Core; reseal the area of were the employee handsink attaches to the wall in the back kitchen area. PHYSICAL FACILITIES shall be maintained in good repair.
0.5
General Comments
Store employee drinks in a designated area below and away from food items, single use articles, and clean utensils. Do not store on any prep surfaces.
6-501.11; Core; reseal the area of were the employee handsink attaches to the wall in the back kitchen area. PHYSICAL FACILITIES shall be maintained in good repair.
4-302.14; Priority Foundation; Test strips available appeared to be have wet. Owner was on the way with new test strips. Make sure if test strips become wet that they are not used again.
3-501.16 (A)(2) and (B); Priority; Several bags of sliced turkey in the prep cooler was at 45*F. Other items in the prep cooler was at 40*F. Manager thinks it was the several bags stacked on top of each other preventing air to flow around the turkey.
0.0
38.
6-501.111; Core; Fruit flies seen between the unused hand sink and prep sink. Since the flies seem to be below the prep sink, use sticky strips to trap, and use some chemicals in the drain of the prep sink to prevent harborage of the flies.
3-501.17; Priority Foundation; Every food that required a date label had a date label with the exception of a container of cut tomato ends that may be used for the diced tomatoes. If this is going to be done, the container must be labeled with the oldest cut tomato date and held only 7 days using that date.
0.0
47.
4-501.11; Core; The gasket on the small open top prep cooler on sandwich make line is torn. It is collective moisture and food debris. Replace this damaged gasket with one that is in good repair. Clean to remove food and moisture while waiting for the repair. The vegetable dicer has parts of the press/pusher that contact food as is broken. This unit is in bad repair and needs to be replaced so pieces are not breaking off into the food.
0.5
49.
4-601.11(B) and (C); Core; Cleaning needed to remove food debris: cooler gaskets, shelf below food prep station. The prep table and the prep sink in the back needs to be used solely as a food storage and prep area. This table was cluttered with personal items and dirty at start of inspection. Manager cleaned and organized as well as removed unnecessary items. Clean and organize the food storage shelving as well.
2-102.12 (A); Core; While the food service is in operation, there must be a manager on duty that is certified in food safety. No person on duty that is certified in food safety during the inspection.
1.0
5.
2-501.11; Facility must have a written vomit and diarrhea clean up plan. Information left with manager on where to locate a plan.
0.0
41.
3-304.14; Core; Soiled wiping cloths on cutting boards and prep tables. Once a cloth has been used, it must be returned to the sanitizer solution or placed in dirty linen bin. Do not place or leave on surfaces soiled.
0.5
47.
4-501.11; Core; The gasket on the small open top prep cooler on sandwich make line is torn. It is collective moisture and food debris. Replace this damaged gasket with one that is in good repair. Clean to remove food and moisture while waiting for the repair.
Effective Jan. 1, 2019: The new standard for COLD HOLD is 41F or lower. Please monitor your cold hold temperatures to ensure your equipment and procedures are going to be capable of meeting this new requirement!
Effective Jan. 1, 2019: The new standard for COLD HOLD is 41F or lower. Please monitor your cold hold temperatures to ensure your equipment and procedures are going to be capable of meeting this new requirement!
Beginning Jan. 1, 2019 there will be new cold hold requirements. The new standard for cold hold will be 41F or lower. Please monitor your cold hold temperatures to ensure your equipment is going to be capable of meeting this new requirement!
Beginning Jan. 1, 2019 there will be new cold hold requirements. The new standard for cold hold will be 41F or lower. Please monitor your cold hold temperatures to ensure your equipment is going to be capable of meeting this new requirement!
