2-101.11; Priority Foundation; No certified food protection managers were on site and there were priority violations. PIC shall demonstrate the knowledge of food-borne illness, hazards, and critical control point principals and requirements of this code. CDI(Education)
1.0
2.
2-102.12 (A); Core; There was not a certified food protection manager on-site. There must be a food protection manager on-site during operating hours that has been certified by an accredited program.
1.0
8.
2-301.15; Priority Foundation; An employee was seen to start to wash his hands in a prep sink. Hands shall be washed in a hand washing sink NOT a food prep sink. CDI (Employee was instructed to not wash hands in food prep sink and to wash them in a hand washing sink.)
2.0
16.
4-602.11; Priority; The potato skinner had a build up of debris. PIC stated the last time it was used was the day prior. Equipment and food-contact surfaces shall be cleaned at any time contamination may have occurred and to prevent build up.
0.0
21.
3-501.16(A)(1) ; Priority; BBQ on the hot hold line was temping at 123F. All TCS foods shall be 135F or more when hot holding. CDI (PIC moved the BBQ to the freezer because of it had been out less that 4 hours.
1.5
22.
3-501.16 (A)(2) and (B); Priority; BBQ in cooler was temping at 44-50 F. All TCS foods shall be at 41 or below if being cold hold. CDI (PIC discarded out of temp BBQ. )
1.5
33.
3-501.15; Core; Stew being placed in a cooler for cooling and BBQ in the walk-in cooler cooling had tight covers on them. When food is being cooled it should be loosely covered or uncovered to facilitate heat transfer. CDI (PIC moved covering to where it was able to vent the food.)
0.0
39.
3-305.11; Core; In the cooler there were some boxes of chicken on the floor. PIC stated that they had gotten a delivery at 1:00pm. Food shall be stored at least 6in off the floor to prevent contamination.
0.0
40.
2-303.11; Core; An employee on the prep line had rings other than a plain band on without gloves. Employee may not wear jewelry other than a plain band while prepping food.
0.0
44.
4-901.11; Core; Equipment & utensils that were stored stacked on a rack were stacked wet. After cleaning and sanitizing equipment and utensils shall be air dried.
0.5
45.
4-903.11(A) and (C); Core; In the dry storage area a box of cups were being stored on the floor. Single use articles and single service items shall be stored 6in off the floor. CDI (PIC placed the box on shelves.
3-403.11; Priority; BBQ pork was reheated in the steamer before being hot held. The product was reheated to have portions of it at 103F, 113F and 126F. When a food is reheated that will then be hot held, all portions of the product must be reheated to 165F minimum. Employee placed bbq back in the steamer and a little longer and then the product was rechecked. All portions were 178F. Monitor and make sure a calibrated thermometer is used to check the product temperature.
6-301.12; Priority Foundation; Hand sink by fryers did not have paper towels. Operator provided. Always keep hand sinks properly stocked for adequate hand washing procedures.
0.0
38.
6-501.111; Core; Several flies seen in the facility, especially in the area between the fryers and chicken prep, back door and dry storage room. Increase pest control to remove and prevent. Keep all food and food contact areas protected. Suggest not storing boxes and trash at the back door during warm months, or providing covered trash receptacles at the back door.
1.0
44.
4-901.11; Core; A few metal pans found stacked wet. Arrange all items to permit air drying before directly stacking on top of each other.
4-901.11; Core; Arrange all food pans to allow for air drying before directly stacking on top of each other. Keep the cabbage chopper open after cleaning to allow for air drying.
2-102.12 (A); Core; While the food service is in operation, there must be a manager on duty that is certified in food safety. There was not a manager on duty that was certified in food safety.
3-501.16 (A)(2) and (B); Priority; Box and bag of raw chicken, and water used in the breading of chicken at the chicken prep sink at temperatures above 41F (reference food temp chart). Chicken was not in the process of being handled or prepared. SOP is to place ice over the chicken and in the chicken breading liquid to keep 41F or below. Ice added to cool the items down since it has been less then an hour and food will be cooked within the hour. Monitor and add ice as needed to food is not able to reach temps above 41F.
1.5
41.
3-304.14; Core; Wiping cloths are being stored in a solution of dish detergent and chlorine. This is not an approved sanitizer solution as the dish detergent will effectiveness of the chlorine. Solutions of soapy water are approved to have on prep lines but wiping cloths MUST be stored in a sanitizer solution between uses. A properly mixed sanitizer solution is between 50ppm-100ppm when using chlorine. Label the buckets with what is in them.
0.0
44.
4-901.11; Core; Many metal food pans found stacked on top of each other on the drying rack. Make sure all items are arranged to allow for air drying before directly stacking on top of each other.
3-501.14; Priority; BBQ cooling >6hrs in walk-in cooler was 44-45F. All cooling products must cool to 70F or below in 2hrs and from 70 to 41F or below in 4 additional hrs. Total cooling time must not exceed 6hrs. Take more aggressive measures for cooling to cool products faster. Manager informed of cooling requirements during inspection. CDI
1.5
33.
3-501.15; Priority Foundation; Use more aggressive cooling methods to meet cooling requirements on item #20. Utilize less product in pans or utilize freezer.
0.0
35.
3-501.13 ; Core; Make sure water flows freely when thawing under running water. Drain was blocked by bucket product was thawing in.
0.0
44.
4-901.11; Core; Air dry metal food pans better after washing them. Do not stack pans WET.
