| # |
Comments |
Points |
| 1. |
2-102.11 (A), (B) and (C) (1), (4) - (16); Priority Foundation; Demonstration of knowledge may be demonstrated one of three ways: 1) have food safety manager certification 2) no priority violations on inspections. 3) answer questions related to public health principles and practices for operation. Manager education. CDI |
0.0 |
| 2. |
2-102.12 (A); Core; No certified food safety manager on duty at the time of inspection. There must be a certified manager on duty at all times of operation. Facility has 180 days from the transitional permit date to get certifications. |
0.0 |
| 10. |
5-202.12; Core; Hot water valve on hand sink in broken and has to be turned off and on beneath the sink and facility had it turned off while in operation. Repair mixing faucet at hand sink to it can supply hot water while washing hands at 100F. Keep hand sinks stocked with towels for drying hands after washing them. |
1.0 |
| 16. |
4-501.114; Priority; No sanitizer made up at the time of inspection. Make sure sanitizer is available at all times of operation for use on food contact surfaces, equipment, and utensils. Store WET or DAMP wiping cloths in a sanitizer solution between uses. Sanitizer should be 150-300 ppm quat solution. Use test kits and change solutions frequently to maintain this strength during breakfast operation. Sanitizer mixed in bucket during inspection and then tested good. CDI |
1.5 |
| 22. |
3-501.16 (A)(2) and (B); Priority; Reach-in cooler holding sausage, eggs, various was at 43F. All cold hold potentially hazardous foods must hold at 41F or below. Coolers must hold proper temps. Have qualified technician check cooler for proper operation. Air temp should read 37-38F to maintain products inside at 41F or below! Will follow up 6/7/24 and should be repaired by then. |
1.5 |
| 23. |
3-501.17; Priority Foundation; Previously cooked or heated sausage was not properly dated in the reach-in cooler. All previously cooked, prepared, or opened packaged ready to eat foods must be date marked. Make sure all required foods are labeled with a clearly labeled date! Make sure all foods requiring date mark are stored in a cooler that can maintain 41F or below. Date marking is not allowed above 41F hold temp. Manager education. CDI |
1.5 |
| 40. |
2-402.11; Core; All employees who prepare food or wash dishes must wear an effective hair restraint. |
0.0 |
| 41. |
3-304.14; Core; Store WET or DAMP wiping cloths in a sanitizer solution when not being used. Do not leave out on surfaces. |
0.0 |
| 47. |
4-501.11; Core; Complete all items stated on the transitional permit list before it expires including broken cooler door gaskets on the large reach-in cooler in the kitchen. |
0.0 |
| General Comments |
| Follow-Up: 06/07/2024 |
