4-501.114; Priority; No approved sanitizer made up at the time of inspection. Sanitizer bucket for wiping cloths tested very weak or vacant of sanitizer solution. All solutions should be 150-300 ppm quat. Use test kits and change solutions regularly to ensure proper strength. Use sanitizer on all food contact surfaces, equipment, and utensils/cookware. Sanitizer was mixed during inspection and then tested good. CDI
1.5
39.
3-306.11; Priority; Salsa for customers at self service area should stay under the sneeze guard and not out on the open counter top where it can be exposed to cough or sneeze when customers remove lids to scoop salsa out. Item moved during inspection. CDI
0.0
47.
4-501.11; Core; Wash vat drain stopper is malfunctioning and will not hold water properly. Have this repaired as soon as possible.
2-102.11 (A), (B) and (C) (1), (4) - (16); Priority Foundation; Demonstration of knowledge may be demonstrated in one of three ways: 1) have food safety manager on duty 2) no priority violations on inspections 3) answer questions related to public health principles and practice for operation. Education CDI
0.0
2.
2-102.12 (A); Core; No food safety manager on duty at the time of inspection. A food safety manager must be on duty at ALL times of operation.
1.0
22.
3-501.16 (A)(2) and (B); Priority; Keep items like cream cheese that require refrigeration in the small reach-in cooler with milk for customer self-service. Do not leave these items out at room temp unless they are going to be placed on time as a public health control as well. Manager education. CDI
0.0
24.
3-501.19; Priority Foundation; Items at the buffet style breakfast like eggs, sausage, sausage biscuits etc are supposed to be on time as a public health control as stated on the agreement form posted on the reach-in cooler door. At the time of inspection items were not labeled with the time. All items kept on time must be properly labeled with start time, end time, or both. Items may be held for up to 4hrs before they are discarded. Manger education. CDI
1.5
28.
7-201.11; Priority; Heavy cleaners and chemicals such as bathroom cleaner stored on the utensil sink drainboard. Store all heavy cleaners or chemicals in a separate location away from food or utensils areas. Chemicals moved during inspection. CDI
2-102.12 (A); Core; At all times breakfast is open or breakfast is being prepared, there should be a certified food safety manger in place. At time of inspection, there was not a certified food safety manager on duty.
0.0
24.
3-501.19; Priority Foundation; Must have written producers in place for cold foods that are placed on customer service area. Foods can be kept out of temp for up to 4 hours. At the end of breakfast or 4 hours, any remaining food left must be discarded, it cannot be cooled back down. CDI Is printing written policy.
