3-501.18; Priority; One container of chicken missing date in walk-in cooler. PIC stated was panned up yesterday. Make sure to keep date on containers so can accurately keep track of time. CDI PIC added date to container.
0.0
38.
6-501.111; Core; Flies seen throughout facility. Facility should be free of pests. Continue to take measures to control pests.
1.0
55.
6-201.11; Core; Floor in bad repair in fryer area. Floor should be smooth and in good repair. Continue to monitor and repair as needed.
3-501.16(A)(1) ; Priority; Cheese hot holding at 111F and hotdogs hot holding at 129-130F. All potentially hazardous foods being hot held should be at 135F or above. CDI PIC reheating and turning up hot hold units.
1.5
23.
3-501.18; Priority; One pan of bbq in reachin cooler missing date label. PIC stated was on the plastic wrap covering but plastic was thrown away this morning when opened. Make sure to keep date on containers so can accurately keep track of time. CDI PIC added date to container.
0.0
55.
6-201.11; Core; Floor in bad repair in fryer area. Floor should be smooth and in good repair. Continue to monitor and repair as needed.
3-501.16(A)(1) ; Priority; Chili hot holding at 98-103F and chicken in hot hold unit holding at 101F. All potentially hazardous foods being hot held should be at 135F or above. PIC stated they are waiting for hot hold unit with the chicken to repaired. Until repaired use time control. Can keep for 4 hours then should be discarded. PIC stated someone must have hit the knob on the hot hold for the chili. CDI reheating chili and time control for the chicken
1.5
23.
3-501.18; Priority; Container of chicken in reachin cooler with date of 8/31. Can only hold potentially hazardous foods for 7 days then should be discarded. PIC stated this is a old label as she knows the chicken was brought out two days ago. Make sure old date labels are removed when washing to prevent confusion. CDI PIC put correct date on container.
2-301.12; Core; Using bare hands to turn of faucet after washing hands. After washing hands dry with paper towel and then use paper towel to turn off faucet to prevent recontamination of hands. CDI education
0.0
10.
5-205.11; Priority Foundation; When started inspection milkshake cup being rinsed in hand washing sink. Hand washing sinks should be only used for hand washing. CDI PIC moved cup to 3 comp sink to be washed and sanitized.
1.0
21.
3-501.16(A)(1) ; Priority; One hot hold of cheese at 123F. All potentially hazardous food being hot held should be at 135F or above. CDI PIC reheating
3-501.16(A)(1) ; Priority; Burgers being held at 128F in a container on the grill. All hot holding of potentially hazardous foods should be at 135F or above. CDI PIC reheating.
0.0
23.
3-501.18; Priority; Chicken in reachin cooler and walkin cooler missing date label. Container of bbq in walkin cooler with a date of 1/9. All potentally hazardous foods should be dated once they have been prepped, cooked, or the package is opened and can be held for 7 days and then should be discarded. CDI bbq discarded. PIC stated chicken was prepped yesterday because that is when they got the truck and date was added on both.
1.5
28.
7-102.11; Priority Foundation; One spray bottle of cleaner not labeled. PIC stated it was pinesol. PIC added label. Make sure to date label all working containers of chemicals/cleaners so that it is easy to identify what is it the container and to prevent the mixing of chemicals. CDI
2-103.11 (O); Priority Foundation; Facility had old employee health forms that only had the "big 5" reportable illnesses. With the adoption of the 2017 food code now there are the "big 6" reportable illnesses. CDI PIC wrote in 6th illness into policy.
0.0
10.
5-205.11; Priority Foundation; When first started inspection black funnel being stored in hand sink. Hand sink should only be used for hand washing. CDI Employee moved funnel to dish area to be washed.
0.0
16.
4-601.11 (A); Priority Foundation; top ice machine had black/gray buildup. Soda nozzle on smaller drink machine in drive thru area had some buildup on it. All food contact surfaces and equipment should be clean to the sight and touch. Clean and sanitize food contact surfaces and equipment as often as needed to prevent buildup. CDI
1.5
23.
3-501.18; Priority; One pan of cooked chicken in reaching cooler did not have a date label on it. Employee stated that sticker must have fallen off and that it was made yesterday. CDI Employee added new date label.
3-501.16 (A)(2) and (B); Priority; Sliced cheese on ice sitting on the counter was holding at 47*F. All cold hold foods must be held at 41*F or below. It is recommended to hold the cheese on time control. Write the time down when cheese is taken of refrigerator hold out for 4 hours and the end of 4 hours throw cheese away. If new cheese is taken out of refrigeration write a new time down. Use a dry erase pen or wax pen to write time on pan or side of hood.
2-401.11; Core; Employee drinks were sitting above the microwave and prep table. All personal drinks must be stored below food and food prep areas.
0.5
21.
3-501.16(A)(1) ; Priority; The front crock pot holding hot dogs that is being served was being held at 126*F, all hot hold foods must be held at 135*F or higher. Hot dogs were taken out and reheated.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Sliced cheese sitting above the warmer was at 44*F when checked. When asked if the cheese was held on time control the manager said no. Sliced cheese was placed back into the reach-in cooler. All cold hold foods must be held at 41*F or below.
1.5
55.
6-501.11; Core; The particle board holding the drive-thru cash register needs to be painted or sealed.
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!
