2-102.12 (A); Core; (A) The PERSON IN CHARGE shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM.
1.0
35.
3-501.13 ; Priority Foundation; raw chicken wings were left to thaw on the dirty side drain board of the 3 compartment sink. All TCS foods must be thawed by an approved thawing method. Ground water temperatures are greater than 70F at this time so this method of thawing may not be used until ground water temperatures are at 70F or less. This facility does not have a dedicated food prep sink. The 2 compartment sink must be washed, rinsed and sanitized before being used for thawing. Do not store any foods on the dirty side drain board of the sink while dirty dishes are present. CDI wings placed in the 2 door cooler to continue thawing.
2-102.11 (A), (B) and (C) (1), (4) - (16); Priority Foundation; No certified food protection manager on duty during inspection and priority items were out. CDI education
1.0
2.
2-102.12 (A); Core; The PERSON IN CHARGE shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM.
1.0
15.
3-302.11; Priority; Hamburger that was placed in the cooler for thawing was placed above ready to eat foods. Uncooked meat and eggs shall be stored below ready to eat foods. Raw foods shall be stored according to final cook temperature. From top of cooler to bottom of cooler shall be: Ready to eat foods, Fish/eggs, Whole cuts of beef/pork, Ground meats, Poultry. PIC moved the raw meat below the ready to eat foods.CDI
0.0
23.
3-501.18; Priority; Foods such as mac n cheese, cooked collards, and ham were not date labeled or had old date label. All potentially hazardous foods (cooked vegetables, cut tomatoes, deli meats, hot dogs, cooked meats, etc.) shall be date labeled with the date that the food is prepped, cooked, or package opened and held for 7 days. PIC stated that they are freezing many items due to them being open 3-days a week. When freezing it pauses the 7 day window but not restart. Items should have date made, date frozen, and date thawed so that there is an accurate tracking method of the 7 days. For example Day 1 is when food is prepped, Day 2 in the cooler, Day 3 frozen, Day 4 pulled out of freezer, Day 5-7 can keep in cooler, After day 7 discard. CDI PIC added correct dates. Stated made yesterday.
1.5
35.
3-501.13 ; Priority Foundation; Frozen raw burger patties were being thawed out on a prep table out at room temperature. Approved thawing methods include putting under running cold water, placing in cooler, microwaving for immediate use, or as part of the cooking process. PIC placed frozen patties in the cooler(CDI).
0.0
39.
3-307.11; Core; Top shelf in reachin cooler had employee food. Employee food should be kept below and separate from items for the facility to prevent contamination.
0.0
41.
3-304.14; Core; Sanitizer too strong at more than 100 ppm chlorine. spray bottles with dry disposal paper towels or sanitizer buckets with the properly prepared food contact surface sanitizer may be used. Either is acceptable as long as the concentration of the sanitizer is 50 -100ppm of chlorine.
2-102.12 (A); Core; The PERSON IN CHARGE shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM.
1.0
41.
3-304.14; Core; Sanitizer in the bucket and in the spray bottle were weak at less than 50 ppm chlorine. spray bottles with dry disposal paper towels or sanitizer buckets with the properly prepared food contact surface sanitizer may be used. Either is acceptable as long as the concentration of the sanitizer is 50 -100ppm of chlorine.
0.5
General Comments
New copies of vomit and diarrhea clean up plans and employee health forms provided at inspection to PIC as all existing paperwork is missing from the establishment. Consumer advisory reminder and disclosure statements will be required for any tcs foods offered undercooked such as eggs if added to the breakfast menu.
2-102.11 (A), (B) and (C) (1), (4) - (16); Priority Foundation; Demonstration of knowledge may be demonstrated in one of three ways: 1)have food safety manager certification 2) no priority violations on inspections 3) answer questions related to public health principles and practices for operation. Priority violations on inspections today. Person in charge education. CDI
0.0
2.
2-102.12 (A); Core; No certified food safety manager on duty at this facility at the time of inspection. There must be one certified person from an accredited program on duty at all times of operation.
1.0
10.
6-301.12; Priority Foundation; Provide hand towels at hand sink by grill. Make sure all hand sinks are properly stocked for handwashing! Towels replaced. CDI
1.0
16.
4-501.114; Priority; No sanitizer made up at the time of inspection. Need 100 ppm chlorine or 150-300 ppm quat for use on all food contact surfaces, equipment, or utensils. Store WET or DAMP multi use wiping cloths in sanitizer solution between uses. Staff should make sanitizer first thing on arrival before any prep work begins. Person in charge education. Sanitizer bucket for wiping cloths made during inspection. CDI
1.5
23.
3-501.17; Priority Foundation; Required foods such deli meats not dated in the reach-in cooler. Make sure all previously cooked, prepared, or opened packaged ready to eat potentially hazardous foods are dated for up to 7 days at 41F or below hold temp. Staff should ensure that all required foods have a clearly labeled date! Person in charge education during inspection. CDI
1.5
24.
3-501.19; Priority Foundation; Need written procedure for tomato, lettuce, cheese etc being held on prep table for time. Make sure time stamp in labeled on products. Hold for up to 4hrs then discard. Person in charge education. CDI
0.0
49.
4-602.13; Core; Hood vent system needs cleaning. General equipment cleaning.
TPHC template plan given to PIC at inspection. Times are being recorded on a paper over the ice bath. Consumer advisory and reminder statement have been added to the printed menu taped to the front ordering window.
2-103.11 (O); Priority Foundation;FOOD EMPLOYEES and CONDITIONAL EMPLOYEES are informed in a verifiable manner of their responsibility to report in accordance with LAW, to the PERSON IN CHARGE, information about their health and activities as they relate to diseases that are transmissible through FOOD, as specified under ¶ 2-201.11(A); Pf employee health policy template given to PIC at inspection and that may be used to meet this requirement. establishment is under new management. CDI
0.0
5.
2-501.11; Priority Foundation; vomit and diarrhea clean up plan is required. template plan was given to PIC and it may be used to meet this requirement. CDI
0.0
16.
4-501.114; Priority; A properly prepared food contact surface sanitizer is required at all times of operation. The sanitizer in the vat of the comp sink did not have a detectable level of chlorine and the there was no sanitizer available for use in the kitchen. Prepare a sanitizer bucket of 50-100ppm of chlorine for use in the kitchen at all times. CDI sanitizer prepared to correct level at inspection. CDI
1.5
25.
3-603.11; Priority Foundation; Add consumer advisory with disclosure and reminder statement to the posted menu for any items that are served raw or undercooked. eggs on the breakfast menu served under cooked must have an advisory. print with new menu. CDI education.
2-102.11 (A), (B) and (C) (1), (4) - (16); Priority Foundation; Demonstration of knowledge may be demonstrated in one of three ways: 1) have a person in charge as a certified food safety manager from an accredited program 2) no priority violations on inspections. 3) answer questions related to public health principles and practices for operation. Priority violations occurred on this inspection. Education during inspection. CDI
1.0
2.
2-102.12 (A); Core; No certified food safety manager on duty at this facility. There must be one certified person from an accredited program on duty at all times of operation.
1.0
3.
2-201.11 (A), (B), (C), and (E); Priority; Download food employee reporting agreement. (health policy) Have each employee read and sign. Keep on premise. Education during inspection. CDI Download instructions in comments below.
1.0
5.
2-501.11; Priority Foundation; Download 4 page vomit and diarrhea clean up plan. Keep on premise and accessible for employees to review as necessary. Education during inspection. CDI
0.5
6.
2-401.11; Core; Employee drinks stored in cooler above food items. Store all employee drinks in approved locations away from food areas.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Temps in reach-in cooler were much improved this inspection. Items like tomato, cheese, and lettuce in prep area must be held at 41F or below and not at room temp. If ice bath is used make sure there is sufficient ice around the pan in order to hold proper temp. A prep cooler unit may be necessary due to volume and number of products being prepared. Items out of temp discarded. Education CDI
1.5
23.
3-501.17; Priority Foundation; Some required foods in the reach-in cooler were not properly dated as required. Date mark all pre-cooked, prepared, or opened packaged ready to eat foods. Date mark for up to 7 days at 41F or below hold temp. Make sure ALL required foods have clearly labeled dates!! Education on dating during inspection. CDI
1.5
33.
3-501.15; Priority Foundation; Improper cooling procedures are being used. Do not allow meats to cool after cooked at room temp too long. Items may be allow to cool to 135F at room temp. After that they must be placed in the cooler for rapid cooling. Items must cool to 70F or below in 2hrs and from 70 to 41F or below in 4 additional hours. Total cooling time to 41F or below must not exceed 6hrs. Education during inspection. CDI
0.0
40.
2-402.11; Core; All employees who prepare food or wash dishes must wear effective hair restraints.
0.5
47.
4-205.10; Core; Hot hold equipment is residential and not NSF or approved for commercial use. Reach-in cooler is running borderline. Have qualified technician service unit and check for proper operation
2-102.11 (A), (B) and (C) (1), (4) - (16); Priority Foundation; Demonstration of knowledge may be demonstrated in one of three ways: 1) have a person in charge as a certified food safety manager from an accredited program 2) no priority violations on inspections. 3) answer questions related to public health principles and practices for operation. Education during inspection. CDI
1.0
2.
2-102.12 (A); Core; No certified food safety manager on duty at this facility. There must be one certified person from an accredited program on duty at all times of operation.
1.0
3.
2-201.11 (A), (B), (C), and (E); Priority; Download food employee reporting agreement. (health policy) Have each employee read and sign. Keep on premise. Education during inspection. CDI Download instructions in comments below.
0.0
5.
2-501.11; Priority Foundation; Download 4 page vomit and diarrhea clean up plan. Keep on premise and accessible for employees to review as necessary. Education during inspection. CDI
0.0
15.
3-302.11; Priority; Raw meats stored above lettuce and other ready to eat items in reach-in cooler. Store all raw foods below or separate from ready to eat foods to minimize cross-contamination risk. Manager was educated on proper food storage in the cooler during inspection. Items re-arranged. CDI
1.5
16.
4-501.114; Priority; No approved sanitizer made up during the start of inspection. Make sure sanitizer at 100 ppm chlorine/water or 150-300 ppm quat is available at all times of operation for use on food contact surfaces, prep surfaces, or utensils. Use test kits and change solutions regularly to maintain proper sanitizer strength. Sanitizer made during inspection and tested good. CDI
1.5
19.
3-403.11; Priority; Items that are reheated from the cooler should be rapidly reheated to 165F or greater for 15 seconds. Staff was using residual style crock pot to reheat items. This equipment is not approved for reheating foods. Use cooking equipment such as stove top, grill, or microwave for reheating. Manager education on proper reheat during inspection. CDI
1.5
23.
3-501.17; Priority Foundation; Some required foods in the reach-in cooler were not properly dated as required. Date mark all pre-cooked, prepared, or opened packaged ready to eat foods. Date mark for up to 7 days at 41F or below hold temp. Make sure ALL required foods have clearly labeled dates!! Education on dating during inspection. CDI
1.5
40.
2-402.11; Core; All employees who prepare food or wash dishes must wear effective hair restraints.
0.0
45.
4-903.11(A) and (C); Core; Keep single use plates and other paper single use items stored off the floor on approved shelving.
0.0
47.
4-205.10; Core; Hot hold equipment is residential and not NSF or approved for commercial use. Reach-in cooler is running borderline. Have qualified technician service unit and check for proper operation.
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! Follow-Up: 07/02/2018
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!
