3-501.16 (A)(2) and (B); Priority; Some meats in the walk-in cooler and front prep display case was above 41F as noted. All cold hold potentially hazardous foods must hold at 41F or below. Coolers must maintain proper temps even during busy hot days with frequent opening and closing. Equipment may need to be updated if current equipment cannot maintain 41F or below. Manager education. CDI
1.5
23.
3-501.17; Priority Foundation; Some items that were prepared earlier in the day were not dated. Make sure to date items promptly at the time of prep. Date mark all previously cooked, prepared, or opened packaged ready to eat foods for up to 7 days at 41F or below hold temp. Date marking is not allowed above 41F hold temp. Manager education. CDI
3-501.17; Priority Foundation; Dates were written on every item but the tuna salad. Make sure to date the tuna salad. When told of the problem owner wrote date on containers.
0.0
47.
4-501.11; Core; Replace all cracked or broken lids.
2-102.12 (A); Core; An employee with managers food safety certification must be present during hours of operation.
1.0
10.
5-205.11; Priority Foundation; Upon arrival hand sink beside the prep sink was being used as a prep sink. An employee was draining a jar of peppers. When told of the problem the employee stopped the activity. Hand sinks are for hand washing only can not use for any food prep.
2-201.11 (D )and (F); Priority; With the adoption of the 2017 food code there are now the "big 6" illness" instead of the "big 5". Have updated policy with the "big 6". CDI education
0.0
5.
2-501.11; With the adoption of the 2017 food code now required to have a WRITTEN plan for cleanup of vomiting and diarrheal events. CDI education.
All employee handwashing must be contained to the designated employee handwashing sinks. Do not use any prep sinks or the three compartment sink for handwashing.
