4-501.114; Priority; Sanitizer too strong at over 500ppm for quat. Quat sanitizer should be at 200ppm. CDI PIC remade to correct concentration. Use test strips when mixing to ensure it is at the correct concentration.
4-501.114; Priority; No sanitizer made during inspection. Should have sanitizer made at all times. CDI PIC making Quat. sanitizer bucket
1.5
General Comments
The fridge in kitchen area is not working properly with nothing being stored in it and with a sign that says do not use on it. PIC stated and showed where they have ordered a new one and just waiting on it to arrive. Until then they are using the staff fridge to hold items needed for the kitchen. That fridge is holding at 41F or below.
3-501.16 (A)(2) and (B); Priority; Reachin cooler holding foods at 48-52F. All potentially hazardous foods being cold held should be at 41F or below. A few items were at 45F and those were moved to break room cooler holding at 36F. All other items were discarded. Do not use cooler until it is holding at 41F or below.
1.5
48.
4-302.14; Priority Foundation; Do not have chlorine test strips for dish machine. Must have test strips to check the concentration of sanitizer cycle.
3-501.18; Priority; One ziplock bag of deli meat with no date label. All potentially hazardous foods should be date labeled once they have been prepped, cooked, or the package is opened. Can be held for 7 days then should be discarded. CDI PIC added date
3-302.11; Priority; A package of raw bacon stored above vegetable and milk in reaching cooler. Keep all raw meats below ready to eat foods. CDI PIC moved bacon to bottom.
0.0
21.
3-501.16(A)(1) ; Priority; Soup in steam table and was at 86F. All potentally hazardous foods being hot held should be at 135F or above. PIC moved to different well as it looked like the one it was in was not working properly. About 15 minutes later already up to 131F. Continue to reheat to 165F. Once reheated to 165F can be hot held at 135F or above. CDI
1.5
39.
3-307.11; Core; Employee drinks on top shelf in reachin cooler. All employee food and drinks should be stored below items for the facility. CDI PIC moved to bottom shelf.
0.0
48.
4-501.19; Priority Foundation; The hot water at 3 comp sink is not working at this time. Hot water at 3 comp sink should be at 110F or above.
0.5
48.
4-302.14; Priority Foundation; Do not have Quat. test strips available for sanitizer buckets. Must have a way to test sanitizer concentration to make sure mixing correctly.
0.0
51.
5-205.15; Core; The hand sink is still leaking water from underneath onto the floor. Repair so waste water does not drain onto the floor.
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
48.
4-501.19; Priority Foundation; The hot water at 3 comp sink is not working at this time. PIC stated that they have called a plumber and someone is supposed to come out and look at it. Hot water at 3 comp sink should be at 110F or above.
0.0
51.
5-205.15; Core; The hand sink is still leaking water from underneath onto the floor. Repair so waste water does not drain onto the floor.
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
21.
3-501.16(A)(1) ; Priority; Pork chops hot holding at 129-130F. All hot hold of potentially hazardous foods should be at 135F or above. CDI reheating
0.0
35.
3-501.13 ; Core: Thawing in sink but with no water on. This is not a approved thawing method. When thawing should be under running cold water, under refrigeration, in the microwave for immediate use or as part of the cooling process. PIC turned on cold water.
0.5
38.
6-501.111; Core; One roach seen in dining room area. Continue pest control. No roaches seen in kitchen today.
0.0
51.
5-205.15; Core; The hand sink is still leaking water from underneath onto the floor. Repair so waste water does not drain onto the floor.
1.0
General Comments
In middle of working on 3 comp sink so no hot water at this time. But still washing all dishes in dish washer which is working properly.
6-501.111; Core; Live roaches seen in the kitchen around floor drains, behind sinks and equipment. Increase pest management, seal all cracks in baseboard and throughout that could provide a harborage area. Keep food protected in storage and preparation.
1.0
51.
5-205.15; Core; The drainpipe on the hand sink in the kitchen is leaking water from the connection/elbow in the pipe. The food prep sink has a drain line that is not lining up with the floor drain. Wastewater from both sinks is emptying onto the floor then draining down into a floor drain. Repair both so wastewater does not drain onto the floor.
1.0
55.
6-201.11; Core; Seal all cracks in the baseboards, re-grout between floor tiles where missing, replace damaged floor tiles, seal all holes in walls. Clean the floors in the dry food storage room and behind the ice machine/beverages station.
4-501.114; Priority; Sanitizer bucket did not have a measurable concentration of chlorine or quat sanitizer. Sanitizer bucket prepared at inspection. A food contact surface sanitizer is required during all times of food prep. quat and chlorine based sanitizers are available provide test strips for both sanitizers for testing purposes. CDI
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!
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! Follow-Up: 03/08/2018
Do not use paper cups in dry foods, use scoops or cups with handles and keep the handles up out of the dry foods. Once food has been open place in sealed baggies or sealed containers.
1.5
44.
A back-flow preventor is needed at the can wash.
0.5
45.
replace missing tiles in back storage room.
0.5
49.
No documentation of approved training - no credit awarded.
