3-501.17; Priority Foundation; Cooked Noodles were in one of the reach in coolers was missing a date label on them. PIC stated that they had been cooked this morning. (A) Except when PACKAGING FOOD using a REDUCED OXYGEN PACKAGING method as specified under § 3-502.12, and except as specified in ¶¶ (E) and (F) of this section, refrigerated, READY-TO-EAT, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD prepared and held in a FOOD ESTABLISHMENT for more than 24 hours shall be clearly marked to indicate the date or day by which the FOOD shall be consumed on the PREMISES, sold, or discarded when held at a temperature of 5ºC (41ºF) or less for a maximum of 7 days. The day of preparation shall be counted as Day 1. CDI (PIC was able to correctly label the noodles)
3-501.16(A)(1) ; Priority; Multiple items on the hot hold bar such as salmon and chicken were temping at 126-130 F. All TCS foods being hot held must be held at 135F or above. Hot Hold items were added to time control a new template plan was provided to PIC (CDI)
1.5
39.
3-305.11; Core; In the walk-in freezer there were multiple boxes of food stored on the floor. Food shall be stored at least 6inches above the floor. PIC stated that they had just received a delivery.
0.0
General Comments
Meat slicers are to be washed, rinsed, and sanitized every 4 hours.
4-501.114; Priority; a properly prepared food contact surface sanitizer is required at all times. the sanitizers in the deli were testing 0ppm for concentration of quat. Sanitizers must be prepared daily to ensure proper concentration. utilize test strips to ensure 200-400ppm of quat is present in all sanitizer bottles/buckets. Sanitizers prepared to proper concentration at inspection. CDI when using probe thermometers to check food temps, probe must be sanitized properly before use.
4-501.114; Priority; a properly prepared food contact surface sanitizer is required at all times. The pizza prep area did not have any sanitizer and the sanitizers in the deli were testing 0ppm for concentration of quat. Sanitizers must be prepared daily to ensure proper concentration. utilize test strips to ensure 200-400ppm of quat is present in all sanitizer bottles/buckets. Sanitizers prepared to proper concentration at inspection. CDI
3-501.16 (A)(2) and (B); Priority; The bulk deli meat case was holding deli meat at 43-44F. All tcs foods must be held at 41F or below. the case had been opened and closed during busy lunch rush. Monitor this case and make any necessary adjustments to the thermostat to compensate for extended periods of use. The integrated thermometer is not displaying the internal temperature. Have this repaired and place a thermometer in the unit so temperature can be monitored. CDI case left closed during inspection and temperature returned to 41F the case may have been in defrost as the other cases went through a defrost cycle during inspection.
0.0
24.
3-501.19; Priority Foundation; hot held ribs and rotisserie chickens were marked with time stamps that had expired. Pizzas requiring time stamps had expired time stamps as well. Discard all time control hot items at the end of a 4 hour period in accordance with the time control policy. Items were discarded at inspection. CDI
3-501.16(A)(1) ; Priority; All tCS foods must be held at 135F or above. potatoes, mac n cheese, and salmon in the hot hold cabinet were holding at less that 135F. These items are placed on time control on the buffet after leaving the hot hold unit. time control must be started at the point where the items are held at less than 135f. The cabinet temperature was raised at inspection and products will have time control starting from the initial cook step. closely monitor the hot hold unit for proper function. CDI
3-501.16 (A)(2) and (B); Priority; The sandwich make line had items on the far left at 45*F. Display cooler for customers grab n go was holding deli meats & some cheeses above 50*F. All cold hold foods must be held at 41*F or below. Items were thrown away during inspection.
4-501.114; Priority; One sanitizer bottle showing 0ppm. Other bottles were a little weak at almost 150ppm. PIC stated time to change out bottles and remade all bottles. CDI
0.0
21.
3-501.16(A)(1) ; Priority; On the hot hold bar fries, greens, and sausage were at below 135F. All hot hold of potentially hazardous foods should be at 135F or above. CDI discarded
1.5
21.
3-501.16(A)(1) ; Priority; In the warmer there were greens, macncheese, and potatoes at 46-54F. Employee stated was prepping and had to go to bathroom and stuck in there so were not out at room temperature. Would recommend items going back into the cooler if need to stop in middle of prepping before cooking so that items do not sit in the temperature danger zone. CDI education
2-201.12; Priority; With the adoption of the 2017 food code now there are the "big 6" instead of the "big 5" reportable illnesses. Make sure to have updated employee health policy. 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 clean up of vomiting and diarrheal events. CDI education
0.0
21.
3-501.16(A)(1) ; Priority; Pasta and rice dish one hot hold bar at 116-130F. All hot holding of potentially hazardous food being hot held should be at 135F or above. CDI PIC stated they should have been pulled already because lunch was over and discarded all items on bar.
0.0
22.
3-501.16 (A)(2) and (B); Priority; In the display case the chunks of meat and cheese were at 42-47F. In the pizza prep cooler the pepperoni was at 45F. All potentially hazardous foods being cold held should be at 41F or below. CDI PIC added ice to ice bath in pizza prep cooler. PIC stated the display cooler had been opened a lot during the rush and that inventory was just done so items were removed for that. Monitor to make sure cooler goes back down to 41F or below. Make sure to keep unit closed as often as possible. Make adjustments so unit can keep up with the rush times.
1.5
23.
3-501.18; Priority; Open bag of sausage in pizza prep reachin with no date label. One chunk of meat passed 7 day hold time in walkin cooler. Make sure to date label all potentially hazardous foods once items have been prepped, cooked, or package is opened. Discard foods as needed. CDI items discarded.
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!
