2-102.12 (A); Core; No certified food protection manager on duty during time of inspection. There should be a certified food protection manager on duty during all hours of operation.
2-102.12 (A); Core; No certified food protection manager on duty during time of inspection. There should be a certified food protection manager on duty during all hours of operation.
1.0
38.
6-501.111; Core; One live roach seen in dining room. A lot of dead roaches on traps. PIC stated have been working on it and have pest control coming. Continue pest control. Facility should be free of all pests.
4-501.11; Core; Some ice buildup on rack under unit in walk-in freezer. PIC stated from having door open putting away truck and the condensation occurred. Monitor to make sure unit is not leaking causing the buildup. Make sure buildup not on food/boxes.
3-501.17; Priority Foundation; One package of opened deli meat did not have a date mark as required. Make sure all required foods have a clearly labeled date! Date mark for up to 7 days at 41F or below hold temp. All other required foods were properly dated. Deli meat dated during inspection. CDI
0.0
54.
5-501.113; Core; Replace missing lids on trash dumpster outside.
3-501.18; Priority; Ziplock of hotdogs with no date label. PIC stated were from yesterday and date was added. Make sure to date label all potentially hazardous foods once they have been prepped, cooked, or the package is opened. CDI date added
4-302.13; Priority Foundation; With the adoption of the 2017 food code now for a hot water mechanical WAREWASHING operations, an irreversible registering temperature indicator shall be provided and readily accessible for measuring the UTENSIL surface temperature. This can be a thermometer or the temperature test strips. CDI Education
3-501.16 (A)(2) and (B); Priority; Walk-in cooler is down and all products inside were 50F degrees or greater. Staff was instructed to throw all items away inside the walk-in cooler that was hazardous and instructed to follow emergency procedures for getting food in for residents. A follow up will be done tomorrow 6/14/22 to evaluate walk-in cooler situation. A emergency call to technician was placed during the inspection for repair of cooler.
Run the dish machine through at least 4 cycles at startup or after long paused in washing to ensure the final rinse cycle reaches 160 F plate temp on the dishes.
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!
When scooping ice with the ice scoop to fill glasses make sure not to touch the inside or the mouth portions of cups with bare hands. It is recommended that gloves should be worn during scooping of ice and filling of cups to prevent contamination from hands.
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!
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!
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!
Sanitizer in 3-compartment sink was weak or vacant of sanitizing solution. Sanitizer in spray bottles was much too strong. All solutions should be 50-100 ppm chlorine or 200-300 ppm quat. Use test kits to check strength. Sanitizer that is too strong may be unsafe for use in food areas. Sanitizer that is too weak is not effective. Use sanitizer on all food contact surfaces, equipment, and utensils.
3.0
34.
Air dry all food pans and utensils after washing them. Do not stack items WET.
0.5
40.
General equipment cleaning. Clean toaster oven.
0.0
49.
No documentation of approved training - no credit awarded.
Sanitizer in spray bottle was weak or vacant of sanitizing solution. All solutions should be 50-100 ppm chlorine. Use test kits and change solutions regularly to ensure strength.
1.5
24.
Chicken thawing in standing water. Thaw all foods in the cooler or thaw under cool runnning water.
0.5
36.
Repair countertop in the dining area by the coffee machine.
0.5
46.
Replace all burned out lights in the kitchen.
0.0
49.
No documentation of approved training - no credit awarded.
Do not wash stove/grill parts, or any other equipment/utensils in the food prep sink. This type of activity should ONLY be done in the 3-compartment utensil sink. This is a food protection issue, due to food being possibly contaminated due to washing articles in a food prep sink.
1.5
43.
Cold faucet was jammed on one handsink; keep towels at all handsinks for drying hands properly.
1.0
49.
No documentation of approved training - no credit awarded.
Ants were noted in the dining room area. Also, a few dead roaches were seen in cabinets. Take measures to control and eliminate all pests. Clean up dead bugs.
1.0
49.
No documentation of approved training - no credit awarded.
Mashed potatoes were being stored above steam table at 122*F, all hot hold foods must be held at 135*F or higher. Manager reheated potatoes during inspection.
2.0
17.
Walk in cooler and freezer has been lined with solid sheets of plastic boards. These boards will prohibit the cooling process and cold holding food because air can not circulate around food containers, it does not matter how cold the temperatures are inside the cooler or the freezers. It is recommended to remove all sheeting lineing the racks.
0.0
34.
The air drying rack has also been lined with a plastic sheet board. This board prohibits air to get into the containers to allow drying of the dishes. It is recommended to remove the sheeting.
0.0
36.
Repaint walk-in cooler and freezer rack that have peeling or chipped paint.
0.5
40.
General cleaning of the hood vents are needed.
0.5
49.
No documentation of approved training - no credit awarded.
Wastewater pipe below the handsink (by walkins) and below the middle vat of dishsink leaking water onto the floor. On site staff repaired during the inspection. Monitor to make sure pipes stay in good repair.
1.5
49.
No documentation of approved training - no credit awarded.
Sanitizer solution in spray bottle was weak or vacant in concentration. Must be a minimum of 50ppm in Chlorine concentration. Dish machine is not properly heat or chemical sanitizing food contact items. The dish machine can be used to wash multi use service ware but all items must be properly sanitized at the 3-compartment sink after washing. Repair machine and call for approval to begin using again. 989-5186
1.5
26.
Once opened, store all dry foods in a covered container. (cereals, mixes, batters, etc.)
0.0
49.
No documentation of approved training - no credit awarded.
GENERAL COMMENT Grauges on dish machine (rinse temperature) is not reading properly. Have someone come and look at it.
0.0
40.
Clean ice off shelves in walk-in freezer.
0.5
7.
NOT OBSERVED
0.0
9.
NOT APPLICABLE
0.0
10.
Walk-in freezer is depositing ice onto boxes of food. Move boxes of food so that ice is not depositing onto boxes. Raw meats were being stored above cooked and ready to eat foods. Store all raw meats below cooked, pre-cooked and ready to eat foods.
1.5
14.
Oatmeal sitting out on prep table was at 105 f, documentation showed it was sitting out at 8:20 am time temperature was taken was 10:50 am. You have 2 hours to drop foods from 135 to 70 f and 4 hours to drop from 70 to 45 f.
2.0
20.
NOT APPLICABLE
0.0
23.
Oatmeal was not cooled properly by sitting out on prep table. Cool in an ice bath, cooler or freezer and in shallower pans.
1.0
49.
No Documentation of Approved Training - No Credit Awarded
THIRD COMPARTMENT OF DISHSINK WITH DISHES AND SANITIZER WAS WEAK OR VACANT. WHEN USING CHLORINE THE STRENGTH SHOULD BE 50 PPM AND WHEN USING QUAT AMMONIA STRENGTH SHOULD BE 200 PPM. EMPLOYEES MADE NEW BATCH OF PROPER STRENGTH SANITIZER.
2.5
24.
LIVE BUG SEEN IN DRAWER WITH CLEAN UTENSILS. IMPROVE PEST MANAGEMENT.
2.0
28.
BETTER CLEANING OF FLOOR IN CORNERS OF DRY STORAGE ROOM.
UPON ARRIVIAL SANITIZER WAS WEAK OR VACANT IN DISH SINK. EMPLOYEES MADE NEW BATCH OF SANITIZER. WHEN USING QUAT. AMMONIA STRENGTH SHOULD BE 200 PPM, BLEACH (CHLORINE) STRENGTH SHOULD BE 50 PPM. DRINK NOZZLE NEEDS CLEANING.
TABLE BESIDE FRYER AND SIDE OF EQUIPMENT, BOTTOM OF CONTAINERS HOLDINGCLEAN DISHES NEED BETTER CLEANING.
1.0
28.
FLOOR BEHIND EQUIPMENT NEED CLEANING.
0.5
3.
UPON ARRIVIAL BOXES OF FOOD WAS SITTING ON FLOOR OF WALK-IN COOLER ANDDRY STORAGE ROOM. WHEN ASKED IF A DELIVERY WAS MADE TODAY THEY SAID NOTHAT IS WAS YESTERDAY. FOOD SHOULD BE PLACED ON SHELVES AS SOON AS POSSIBLE THE DAY OF DELIVERY. WHEN PREPPING FOOD DO NOT PLACE RAW MEATONTO VEGETABLE PREP SINK SIDE. DO NOT STORE RAW MEAT ABOVE COOKED, PRECOOKED OR READY TO EAT FOODS OR VEGETABLES
2.5
5.
METAL STEM THERMOMETER COULD NOT BE FOUND. A METAL STEM THERMOMETER THAT READS 0-220 F IS NEEDED.
WIPE DOWN EQUIPMENT INCLUDING RACKS IN THE WALK-IN COOLER; CLEAN INTERIOR AT MICROWAVE AND ALL COOLERS. MINOR CLEANING ON HOOD VENTS. REPAIR COUNTER TOP IN THE DINING ROOM NEXT TO COFFEE MAKER.
SANITIZER WAS VACANT IN THE 3-COMPARTMENT SINK. MAKE SURE QUAT SANITIZER IS AT LEAST 200 PPM. WHEN SANITIZING DISHES MAKE SURE TO ALLOW A 2 MINUTE CONTACT TIME. CLEAN AND SANITIZE INTERIOR OF ICE MACHINE.
5.0
16.
KEEP COFFEE FILTERS WRAPPED UP AND PROTECTED AT ALL TIMES.
SANITIZER NOT PRESENT AT THE 3 COMPARTMENT SINK; BUCKET WAS EMPTY. ALLSANITIZERS MUST BE DILUTED PROPERLY. 50-100 PPM CHLORINE, 200 PPM QUATSANITIZER MAY BE TOXIC AT HIGH CONCENTRATIONS.
2.5
16.
MAKE SURE TO WRAP UP ALL COFFEE/TEA FILTERS; ALL SINGLE SERVICE ITEMS MUST BE STORED PROTECTED.
BE SURE ALL CLEAN UTENSILS ARE STORED IN A CLEAN PAN/PLACE. ALLOW ALL UTENSILS TO AIR DRY COMPLETELY BEFORE STORING OR STACKING. DO NOT USE PREP SINKS AS DUMP SINKS, ONLY PREP IS TO TAKE PLACE IN THESE SINKS.
1.5
17.
CLEAN FAN COVERS IN COOLERS, AROUND FAN COVERS, FRIERS AND IN CABINETS
