4-501.11; Core; In the walk in freezer, icicles are forming below the piping from the ventilation unit. They are forming on the fan covers and from the ventilation unit box. The source of the water for the ice/icicles needs to be repaired. Move foods away from the areas of concern to keep protected. PIC stated that a ticket was put in from the previous inspection, The repair man came and changed out the window. This did not resolve the issue, PIC stated that she would put in another ticket.
2-401.11; Core; Several employee beverages on food prep tables and food storage areas. Keep all beverages stored in a location that is below and away from food prep areas, food storage areas and clean food contact item storage areas.
0.5
47.
4-501.11; Core; In the walk in freezer, icicles are forming below the piping from the ventilation unit. They are forming on the fan covers and from the ventilation unit box. The source of the water for the ice/icicles needs to be repaired. Move foods away from the areas of concern to keep protected.
2-102.12 (A); Core; While the facility is in operation, there must be a manager on duty that is certified in food safety. A person was not on duty during the inspection that had a food safety certification.
1.0
24.
3-501.19; Priority Foundation; Foods (chicken sandwiches, chicken tenders, tater tots, etc) under the heat lamp at a temperature less than 135F without any time documentation. The facility has written time control procedures which state that all food that is placed under the heat lamps will be on time control versus temperature control. The time the food was removed from other hot holding/cooking equipment and placed under the heat lamp must be documented OR the time that is 4 hours past the time the food was removed from hot holding/cooking must be documented. The time the foods were placed on the line is known and documented to track the 4 hours. At the end of the 4 hours, all remaining product must be disposed of.
3-501.16 (A)(2) and (B); Priority; Foods in the open top prep cooler on line are holding above 41F, reference food temp chart. Unit has been in defrost the entire inspection. Foods inside the cooler are 40F. Monitor unit for proper operation and have repaired if needed. Foods must be held at a temperature of 41F or below. All items in the top of the unit were placed in there just before lunch. At the end of lunch all items must be disposed of since the time will be less then 4 hours.
1.5
24.
3-501.19; On the time documentation sheet, the cook time and temp was recorded but the hold time was not recorded. The time removed from hot holding and placed on serving line must also be recorded. Current foods will be on time control from the cook time.
3-501.19; Priority Foundation; Facility is using time control on foods under the heat lamp and they were demonstrated to be documented correctly. Written procedures must be developed to indicate which foods are going to be held using time control, how you are going to document the time, how long you are going to hold the foods, and what you are going to do with the foods when the time expires.
3-501.16(A)(1) ; Priority; In the hot holding cabinets, foods are portioned into individual trays (pizza, nuggets, fries, hashbrowns) and stored, they are removed from here and placed under a heat lamp at front line until ordered. The row of foods directly under the heat lamp are 135+. The foods that are placed in front of or behind the line of foods directly under the heat lamp are less then 135F (reference food temp chart). These items are in hot holding until they are order and must be kept under temperature control OR time control. If unable to keep 135F or above then they may need to go under time control. If time control is going to be used then written procedures must be developed and available for review. The time food placed on this line must be documented each day and they must be sold/served or discarded within the 4 hour time frame. Taco/nacho beef in the steam table was 116F-125F. The beef was heated on the stove and then placed into the steam table. Unit must be able to hold properly heated/cooked foods at 135F or above. Use thermometers to check and monitor unit for operation. Beef was moved to the oven to reheat.
1.5
23.
3-501.17; Priority Foundation; Containers of chef salad (lettuce, tomato, deli meat, etc.) in the front cooler without a date on them. All TCS foods that are held over 24 hours must have a date label on them with the date of prep or the expiration date. They can be held in the facility for a maximum of 7 days with the date of prep as day 1. The current items will be marked for the date of prep.
0.0
47.
4-501.12; Core; The cutting board on the main prep cooler is already showing some cut marks that are discolored. Suggest using the small cutting boards which can be easily moved to the sink for cleaning, bleaching or replacement.
