2-401.11; Core; Employee drinks stored on prep surfaces. Make sure all employee drinks are stored in approved locations away from food or utensil areas.
0.0
23.
3-501.17; Priority Foundation; Numerous required foods missing dates. Date mark all previously cooked, prepared, or opened packaged ready to eat potentially hazardous foods for up to 7 days at 41F or below hold temp. Make sure ALL required foods have a clearly labeled date! Manager education on date marking during inspection. CDI
2-102.12 (A); Core; An employee with food safety certification must be present during hours of operation.
1.0
22.
3-501.16 (A)(2) and (B); Priority; Main prep cooler is hold TCS foods, from deli meat, pizza meat toppings above 41*F. Owner has receipt showing a repairman here 3 days ago. All cold hold foods must be held at 41*F or below.
1.5
23.
3-501.17; Priority Foundation; Items that were cooked and cooled in the walk-in cooler did not have dates with them. Dates are required on all times that are cooked and cooled, opened deli meats and cut lettuce & tomatoes. Owner wrote dates during inspection.
1.5
24.
3-501.19; Priority Foundation; Two pizza on the self did not have any documentation for time control. When told of the problem owner had employee write the times down the pizzas. Pizzas that will use time control must have date and times with them once taken out of the oven.
2-201.12; Priority; October 1, 2021, new employee health that include 6 reportable illness must be available. Information was given to facility.
0.0
5.
2-501.11; Priority Foundation; A written plan to clean up vomit and diarrhea must be available effective October 1, 2021. Information was handed to facility.
0.0
16.
4-501.114; Priority; Drink nozzles had a slime build-up, when employee was shown he cleaned the nozzles during inspection. CDI
1.5
48.
4-501.110; Priority Foundation; When soapy water is made it must maintain a temperature of 110*F. Do not have the soapy water made unless actively washing dishes.
