4-602.13; Core;NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Heavy build up of visible debris on the condensation shield in the meat display case. Clean the shields a frequency to prevent any buildup of mold or debris. Clean thoroughly the basins of the three compartment sink that have a build up of debris on the sides and bottom.
3-501.13 ; Priority Foundation; raw chicken wings were thawing in the three compartment sink in stagnant water. To thaw in submerged water the water must remain running. Water was turned on at inspection to run over product. cdi
0.5
39.
3-307.11; Core; Dirty trays were sitting on the drainboard and in the first vat of the three compartment sink while raw chicken was being thawed. All dirty dishes must be removed and the vats cleaned and sanitized before being used for any food prep. prepare foods in areas that it will not be contaminated by dirty dishes or utensils to prevent cross contamination.
2-201.11 (A), (B), (C), and (E); Priority; Update employee health policy to include new reportable disease of Salmonella Nontyphoidal. This change took effect with the adoption of the 2017 food code. CDI education.
0.0
5.
2-501.11; Priority Foundation; A vomit and diarrhea event clean up written plan is required due to passage of the 2017 food code. Provide a written procedure to follow when responding to a vomiting or diarrheal event in the establishment. CDI education and template materials given to PIC 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!
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!
