2-102.11 (A), (B) and (C) (1), (4) - (16); Priority Foundation; No food safety manager on duty and a priority violation on having approved sanitizer made up and hot hold violation was noted on the inspection. PIC demonstration of knowledge may be demonstrated 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. Manager education. CDI
1.0
2.
2-102.12 (A); Core; No certified food protection manager on duty during time of inspection. There should be a certified food protection manager on duty during all hours of operation.
1.0
16.
4-501.114; Priority; No approved sanitizer made up at the time of inspection. An approved sanitizer must be available at all times of operation for use food contact surfaces, equipment, or utensils. Approved sanitizer is 150-300 ppm quat solution or 100 ppm chlorine solution. Manager education. CDI
1.5
21.
3-501.16(A)(1) ; Priority; Tornados on hot dog roller were 108F. All hot hold potentially hazardous foods must hold at 135F or above. Make sure heat setting is set high enough to maintain proper holding temps for hot foods. Manager education. CDI
1.5
55.
6-201.11; Core; Lots of items on the floor and disorganized. This makes floor cleaning difficult. Limit storage on the floor so floors can be cleaned good.
0.0
General Comments
Organize back area and limit storage on the floor.
2-102.12 (A); Core; An employee with managers food safety certification must be present during hours of operation.
1.0
16.
4-501.114; Priority Foundation; Sanitizer is being stored in a chemical bottle not labeled. Must be use new bottles for sanitizer, and must be properly labeled with sanitizer or bleach water.
5-205.11; Priority Foundation; Back hand sink had a box of beer sitting in hand sink. Hand sinks should be kept free of storage so that they are accessible at all times. CDI moved box from hand sink
1.0
28.
7-204.11 ; Priority; When asked employee about sanitizer had bottle that had another chemicals label on it but was just bleach. Bleach was so strong was bleaching out test strips. Chlorine sanitizer should be at 50-100ppm. Employee diluted to 100ppm.
1.0
28.
7-101.11; Priority Foundation; When asked employee about sanitizer had bottle that had another chemicals label on it but was just bleach. All working containers should be labeled with common working name so that it is easy to identify what is in the container and to prevent the mixing of chemicals. CDI employee took old label off and labeled as sanitizer.
0.0
39.
3-305.11; Core; In walk-in cooler and freezer boxes sitting on floor. All storage should be at least 6 inches off of floor. Employee stated just got a delivery in and still working on putting it away.
0.0
General Comments
Did not check soda nozzles as drink machine is out of order. MUST KEEP GRADE CARD UP AT ALL TIMES. could not find old grade card during inspection.
2-102.11 (A), (B) and (C) (1), (4) - (16); Priority Foundation; No certified food protection manager on duty and priority items out of compliance.
1.0
2.
2-102.12 (A); Core; No certified food protection manager on duty during time of inspection. There should be a certified food protection manager on duty during all hours of operation.
1.0
3.
2-102.11 (C) (2), (3) and (17); Priority Foundation; PIC was not sure were employee health policies were located. Should have employee health policy with the "big 6" reportable illnesses.
0.0
5.
2-501.11; Priority Foundation; PIC was not sure were the written plan for the clean up of vomiting and diarrheal events is located. Must have a written plan.
0.0
10.
6-301.12; Priority Foundation; Front hand sink did not have paper towels available. All hand sinks should be stocked with paper towels for proper hand washing. CDI restock
0.0
10.
6-301.11; Priority Foundation; No hand soap at back hand sink. Hand sinks should be stocked with hand soap so can properly wash hands. CDI restock
3-501.18; Priority; Open bag of hotdogs with no date. All potentially hazardous foods should be date labeled once they have been prepped, cooked, or the package is opened. Can be held for 7 days and then should be discarded. CDI
2-102.12 (A); Core; An employee with managers food safety certification must be present during hours of operation.
1.0
10.
5-205.11; Priority Foundation; The hand sink in the front and the back had storage inside, and there was no hand soap or paper towels available. Can not store anything in hand sink and must have hand sink stocked with soap and paper towels.
2.0
16.
4-601.11 (A); Priority Foundation; Drink nozzles had slime build-up general cleaning is needed.
1.5
54.
5-502.11; Core; The back storage room has a lot of stuff that is not being used, remove all unnecessary items from the back storage room.
2-103.11 (A) - (P); Priority Foundation; No certified food protection manager on duty during time of inspection and there were priority items out of compliance. CDI education
1.0
2.
2-102.12 (A); Core; No certified food protection manager on duty during time of inspection. There should be a certified food protection manager on duty during all hours of operation.
1.0
10.
5-205.11; Priority Foundation; Hand washing sink in back area has boxes stacked in it. Hand washing sinks should be only used for hand washing and kept accessible at all times for employee use. Do not use hand sinks to store items. CDI
1.0
16.
4-501.114; Priority; No sanitizer made during start of inspection. There should be sanitizer made during all hours of operation. Chlorine sanitizer should be at 50-100ppm. CDI
1.5
21.
3-501.16(A)(1) ; Priority; Cheeseburger dogs on hot hold roller were at 124F. All hot holding of potentially hazardous foods should be at 135F or above. CDI
The food prep sink is being used as a mop sink at this time. label this sink for mop purposes only and do not prepare any food items in this area. Food items are all prepackaged or frozen and a prep sink is not necessary. For safety purposed this establishment does not want employees to use the outside mop sink area. Label sink and ensure all employees know this sink is for mop use only. Send this office a written letter or email to indicate the use of this sink as a mop sink.
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!
