3-302.11; Core; Keep all dry foods covered and protected in the rear storage area. A bulk bag of cinnamon was left opened and uncovered in the rear storage area. All food must be protected at all times. Store in a sealed container or make sure package is wrapped tightly so food is not exposed. Manager education. CDI
0.0
22.
3-501.16 (A)(2) and (B); Priority; One cream dispenser was holding coffee creamer at 45F. All cold hold potentially hazardous foods must hold at 41F or below. All coolers must maintain proper temp. Have unit serviced as soon as possible. Store creamer in other working coolers to maintain 41F or below! Manager education. CDI
1.5
47.
4-501.11; Core; Some ice is still forming in the walk-in freezer. Address all water leaks to prevent ice accumulation in the freezer. No food packages had buildup on them.
0.0
49.
4-602.13; Core; Clean tops and sides of all equipment. Clean catch pans for liquids that are getting moldy. Clean all food debris from equipment surfaces. General equipment cleaning.
4-903.11(A) and (C); Core; A box of single use items were on the floor. Single use items should be stored on approved storage off the Some boxes of single use items were 6 inches off the floor. (CDI)PIC moved the box off the floor.
0.0
47.
4-501.11; Core; In the freezer the units there were ice sickles forming under fans and ice from dripping was forming on boxes and the floor. Equipment shall be maintained and in a state of good repair. PIC moved boxes to prevent contamination and stated he would put a ticket in for repair.
0.5
49.
4-602.13; Core; Clean tops and sides of all equipment including interiors of coolers. Clean all buildup or food debris. General equipment cleaning and under counter floor cleaning needed. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
0.5
51.
5-202.13; Priority; At the 3-comp sink the water nozzle hung below the flood level rim of the sink. An air gap between the water supply inlet and the flood level rim of the PLUMBING FIXTURE, EQUIPMENT, or nonFOOD EQUIPMENT shall be at least twice the diameter of the water supply inlet and may not be less than 25 mm (1 inch). Fix nozzle so that it hangs above the flood level rim of the dish sink.
4-501.114; Priority; No sanitizer available at the time of inspection. No sanitizer in beverage utensil storage cups/containers. Sanitizer should be available at 150-300 ppm quat at all times of operation. Use sanitizer on all food contact surfaces, equipment, and utensils. Store all WET or DAMP wiping cloths in a sanitizer solution between uses. Sanitizer changed or made during inspection and then tested good. CDI
1.5
37.
3-302.12; Core; Label all dry food containers as to their contents.
0.0
45.
4-903.11(A) and (C); Core; Some boxes of single use items were on the floor. Single use items should be stored on approved storage off the floor.
0.0
47.
4-501.11; Core; Repair torn door gaskets on coolers where necessary.
0.0
49.
4-602.13; Core; Clean tops and sides of all equipment including interiors of coolers. Clean all buildup or food debris. General equipment cleaning.
4-602.13; Core; Clean tops and sides of all equipment including interiors of coolers. Clean all buildup or food debris. General equipment cleaning.
0.5
55.
6-501.13; Core; Clean floors better under and behind equipment and in hard to reach areas. Clean FRP wall board in some places especially around drive thru window area.
0.5
General Comments
Good Food Temps. General cleaning needs improvement especially floors and equipment.
4-602.13; Core; Clean tops and sides of all equipment including interiors of coolers. Clean all buildup or food debris. General equipment cleaning.
0.5
55.
6-501.13; Core; Clean floors better under and behind equipment and in hard to reach areas. Clean FRP wall board in some places especially around drive thru window area.
3-501.13 ; Priority Foundation; Packs of premade eggs were sitting out thawing on prep table. When thawing any foods must thaw in refrigerator or under cold running water or part of the cooking process. Manager placed under cold running water.
0.5
47.
4-502.11(A) and (C); Core; The walk-in freezer unit is dripping ice onto boxes of food. Move boxes of food, repair the freezer unit so that it does not leak.
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!
