6-301.12; Priority Foundation; Hand sink in meat room did not have paper towels at start of inspection. Must have hand drying provision for proper hand washing. CDI PIC restocked
2-102.12 (A); Core; Manager on duty serve safe has expired. Should have a certified food protection manager on duty during all hours of operation.
1.0
10.
5-205.11; Priority Foundation; In chicken room mop and mop bucket stored in front of hand sink preventing access. All hand sinks should be maintained easily accessible. CDI PIC moving mop and bucket.
0.0
10.
6-301.12; Priority Foundation; Hand sink in meat room did not have paper towels at start of inspection. Must have hand drying provision for proper hand washing. CDI PIC restocked
0.0
16.
4-601.11 (A); Priority Foundation; Both saws had food debris still on them and had not been used today. All food contact surfaces should be clean to the sight and touch. CDI PIC cleaning and sanitizing
1.5
35.
3-501.13 ; Priority Foundation; Thawing meat in vat in sitting water. When thawing should be under running cold water. CDI employee turned on water.
4-501.114; Priority; Chicken room not in use today. PIC made sanitizer from dispenser for me to check and came out weak from the dispenser that is attached to the wall. The sink dispenser came out at correct concentration. Use only sink dispenser until wall dispenser has been adjusted and tested to make sure at correct concentration.
4-302.12; Priority Foundation; PIC was unsure were thermometer was located. Should have a metal steam thermometer available at all times to check food temperatures. CDI
0.0
38.
6-501.111; Core; Multiple flies seen. Facility should be free of all pests. Continue pest control.
0.0
41.
3-304.14; Core; Soiled wiping clothes out throughout areas. Soiled wiping cloths should be stored in sanitizer between uses.
4-601.11 (A); Priority Foundation; Cuber had some food debris on it. Equipment should be clean to the sight and touch. Employee was unsure if it had been used today but may have been. CDI unit being cleaned and sanitized.
0.0
41.
3-304.14; Core; Soiled wiping clothes out throughout areas. Soiled wiping cloths should be stored in sanitizer between uses.
0.5
44.
4-903.11(A), (B) and (D); Core; Styrofoam trays for meat being stored in dish sink. cleaned EQUIPMENT and UTENSILS, laundered LINENS, and SINGLE-SERVICE and SINGLE USE ARTICLES shall be stored:
(1) In a clean, dry location;
(2) Where they are not exposed to splash, dust, or other contamination; and
(3) At least 15 cm (6 inches) above the floor.
Monitor chicken/deli walk in cooler. It was at 41-42F. All potentially hazardous foods should be at 41F or below. Monitor make sure it does not go up in temperature.
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! Follow-Up: 01/09/2020
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!
