2-201.11 (D )and (F); Priority; With the adoption of the 2017 food code now there are the "big 6" reportable illnesses instead of the "big 5". Make sure to have updated employee health policies. CDI Education
0.0
5.
2-501.11; Priority Foundation; With the adoption of the 2017 food code now need to have a WRITTEN plan for the cleanup of vomiting and diarrheal events. CDI education
General cleaning of non food contact surfaces is needed to remove debris from cabinets to eliminate attraction of pests. A large build up of ice on the down pipe of the walk in freezer. There is no visible dripping or ice on the products. If a drips forms, do not store any food items under drips to prevent contamination.
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!
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!
Tomatoes at prep unit were 47-48 degrees F. Tuna salad in the display unit was 47-48 degrees F. All cold hold potentially hazardous foods must hold at 45 degrees F or below.
2.0
21.
Hot water was 124-125 degrees F at the tap. A minimum temperature of 130 degrees F should be maintained at the tap.
1.5
23.
Walk-in cooler should be used for cooling product and not the display unit. Display unit is opened and closed frequently and not ideal for cooling foods.
0.0
34.
Air dry all food pans after washing them; do not stack items WET.
0.0
49.
No documentation of approved training - no credit awarded.
Hot water at the sink was 128F, must be a minimum of 130F at all times. Adjust heater up slightly and monitor temperatures.
0.0
33.
4 oz. cup being used as a scoop in dry food. Use a scoop with a handle. Store scoop with the handle extending out of product or on a clean dry surface.
0.5
40.
General cleaning needed: inside the front cabinets that hold single service items, cooler gaskets and inside the reach in units.
0.5
45.
Clean the walls inside the walkin cooler where there is a black/gray build up.
0.5
49.
No documentation of approved training - no credit awarded.
In order to receive the 2 point bonus for serv safe, the class must be a minimum of 12 hours. Documentation of the 12 hours must be provided in writting from the instructor. The certificate must be dated within the past 3 years.
