6-301.12; Priority Foundation; One hand sink did not have paper towels at start of inspection. All hand sinks should be equipped with paper towels for proper hand washing. CDI PIC restocking
4-501.12; Core; Multiple white cutting boards are heavily dark stained with deep cut marks. replace or resurface these boards so they are free cut marks and easy to clean.
0.5
49.
4-601.11(B) and (C); Core;The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations.
(C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris.
The basins of the fruit washing sinks have a build of visible residue that needs to be scrubbed vigorously to remove. After washing fruit and vegetables thoroughly clean and sanitize the sink vats to remove any debris and residues.
3-501.17; Priority Foundation; Continue to work on date marking of all ready to eat potentially hazardous foods that are opened from a manufacturer. Once the manufacturers seal is broken the item must be date marked, not to exceed the manufacturers use by date, and held for no more than 7 days with day 1 as the day of opening. One small bag of ham for the salad bar was missing a date label and was used this day. Date mark these items if they will be held for more than 24 hours. CDI date added at inspection.
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!
