3-501.16(A)(1) ; Priority; Chili in the steam unit was holding at 122F. Except during preparation, cooking, or cooling,POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be maintained 135oF or above. CDI (PIC turned the steam table up and removed chili and reheated it to 165F.)
1.5
22.
3-501.16 (A)(2) and (B); Priority; The Salad prep cooler was holding foods at 45-44F. Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under §3-501.19, and except as specified under ¶ (B) and in ¶ (C ) of this section, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be maintained at 41 F or less. CDI The cooler was turned down and checked by repair man that was on site food in cooler was holding at 41F by the end of inspection.
1.5
23.
3-501.17; Priority Foundation; One pan of mashed potatoes was missing a date mark. 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 discarded potatoes.)
3-501.16 (A)(2) and (B); Priority; The walk in cooler was holding foods at 44F. All TCS foods must be held at 41F or below. The air temperature was 38F in the unit and the thermostat was turned down at inspection resulting in an air temperature of 32F. Monitor the walk in closely for holding temperatures of at least 41F or below. Date labeling and holding foods for more than 24hrs as well as thawing are all dependent on the walk in holding at 41F or below. Some items in the thawing process were still below freezing and fish that was thawed was at 41F or below at time of inspection. Have the unit repaired or serviced to ensure it will hold at 41F or below at all times. CDI
1.5
35.
3-501.13 ; Core; ROP salmon was thawed overnight in the walk in with in tact packaging. Statements on the product required removal from packaging before thawing. Slice or open the packages to introduce oxygen to the product when thawing. Walk in is holding above 41F. Do not thaw under refrigeration in units that are not holding at 41F or below. Use alternative thawing methods or equipment. REDUCED OXYGEN PACKAGED FISH that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment:
(1) Prior to its thawing under refrigeration as specified in ¶(A) of this section; or
(2) Prior to, or Immediately upon completion of, its thawing using procedures specified in ¶ (B) of this section
3-304.14; Core; Wiping cloths were stored on prep tables. Wiping cloths shall be stored in sanitizer buckets when not in use.
0.5
44.
4-901.11; Core; Dishes that were washed and stored on a drying rack were stacked not allowing air flow. Be sure to stack drying dishes in a way that there is airflow for proper air drying.
0.5
47.
4-202.11; Priority Foundation; In the prep top reach in cooler a lid on the coleslaw was cracked. PIC replaced the lid with one that was intact. In the cooler the racks are showing signs rust and build up. All food contact surfaces shall be smooth easily cleanable, free of breaks, and cracks. The racks are schedule for replacement next week. CDI
0.5
55.
6-501.12; Core; Heavy build of black debris on the wall behind the dish machine and sink area. Clean these areas to remove any black buildup of debris and seal along the edge of the splash rim to the wall. (A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
0.5
General Comments
At the hand washing sink the cold water knob was beginning to strip and was difficult to turn on and off. Provide both cold and hot water at all handsinks in order to encourage proper handwashing. Repair the cold water side knob.
4-601.11 (A); Priority Foundation; food containers that hold TCS foods in the walk in must be washed, rinsed, and sanitized before new products are placed in the containers. A food container with wrapped cooked ribs in the walk were dated 8/30 with an old date label. New ribs were prepared on 9/3 and placed in the same container. When washing ensure all old date labels are removed. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. Pf container removed and new container used with new date label added at inspection. CDI
1.5
33.
3-501.15; Priority Foundation; Cooling shall be accomplished in accordance with the time and temperature criteria specified under sec. 3 501.14 by using an approved cooling method. Do not allow items to sit on counters at room temperature to cool. Once items reach 135F place items in the cooler to complete the cooling process. cool food rapidly so they get from 135F to 70 in the first 2 hours. CDI education items placed in the walk in to complete cooling.
0.0
55.
6-501.12; Core; heavy build of black debris on the wall behind the dish machine and sink area. Clean these areas to remove any black buildup of debris and seal along the edge of the splash rim to the wall.
(A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
Area was cleaned at inspection.
2-401.11; Core; Employee drink and cell phone sitting on the meat slicer and bottle of water on the drain board of the dish sink. Store all employee drinks below and away from food contact surfaces, food, and utensils.
0.0
21.
3-501.16(A)(1) ; Priority; chicken wings and boneless nuggets were sitting in the fryer basket over the oil for holding and were holding at less than 135f. bone is wings are fried again to order but boneless wings are not. All TCS foods must be held at 135F or above or placed on time control policy and held for no more than 4 hours. Boneless nuggets were discarded by PIC at inspection. CDI
5-205.11; Priority Foundation; the employee handsink at the bar had shakers and other bar utensils in the basin. do not use the handwash sink for anything other than employee handwashing. use the available dump sinks at the bar of all bar related utensils. A handwashing sink may not be used for purposes other than handwashing. Pf Items were removed at inspection. CDI
0.0
16.
4-602.11; Core; Ice shield of the ice bin has a buildup of black debris. clean and sanitize in accordance to the manufacturers instructions. Equipment food contact surfaces shall be clean. In EQUIPMENT such as ice bins and BEVERAGE dispensing nozzles and enclosed components of EQUIPMENT such as ice makers, cooking oil storage tanks and distribution lines, BEVERAGE and syrup dispensing lines or tubes, coffee bean grinders, and water vending EQUIPMENT:
(a) At a frequency specified by the manufacturer, or
(b) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold.
1.5
33.
3-501.15; Priority Foundation; Cool food quickly from 135 to 70 in 2 hours and from 135 to 41 in a total of 6 hours by an approved cooling method. potatoes were cooling on a prep table at room temperature. This is not an approved cooling method. use and ice bath to cool quickly before placing in the walk in to complete cooling process. items taken to walk in to finish cooling. CDI Cooling shall be accomplished in accordance with the time and temperature criteria specified under sec. 3 501.14 by using one or more of the following methods based on the type of FOOD being cooled:
(1) Placing the FOOD in shallow pans; Pf
(2) Separating the FOOD into smaller or thinner portions; Pf
(3) Using rapid cooling EQUIPMENT; Pf
(4) Stirring the FOOD in a container placed in an ice water bath; Pf
(5) Using containers that facilitate heat transfer; Pf
(6) Adding ice as an ingredient; Pf or
(7) Other effective methods. Pf
0.5
35.
3-501.13 ; Core; ROp salmon in the walk in was being thawed in intact packages. slice open or remove from packaging to thaw.
(E) REDUCED OXYGEN PACKAGED FISH that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment:
(1) Prior to its thawing under refrigeration as specified in ¶(A) of this section; or
(2) Prior to, or Immediately upon completion of, its thawing using procedures specified in ¶ (B) of this section.
0.0
41.
3-304.14; Core; A few wet wiping cloth laying on prep surfaces. Store all wet wiping cloths in a food contact sanitizer in between uses.
2-102.12 (A); Core; No certified food protection manager on duty during time of inspection. Should be a certified food protection manager on duty during all hours of operation.
1.0
23.
3-501.18; Priority; Open bag of hotdogs with no date label. Date label all potentially hazardous foods once they have been prepped, cooked or the package is opened. CDI Employee stated was opened Saturday and date was added.
0.0
47.
4-501.11; Core; The prep cooler across from the grill is leaking and there is some water standing in the bottom of it. Repair unit so it is not leaking. PIC stated was going to be replaced.
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. Have updated employee health policies.
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.
0.0
General Comments
Go to website to print off employee health policies and clean up plan for vomiting and diarrheal evets. Both can be found underneath the food service section.
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. Have updated employee health policies. 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
23.
3-501.18; Priority; One pan of chopped chicken in walkin cooler with date label for 12/6. This has passed its 7 days hold time and should have been discarded. CDI discarded
0.0
48.
4-302.13; Priority Foundation; With the adoption of the 2017 food code in hot water mechanical WAREWASHING operations, an irreversible registering temperature indicator shall be provided and readily accessible for measuring the UTENSIL surface temperature. CDI education
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!
Check for proper operation of the prep cooler. Most temperatures were close to or at 45 degrees F. One food temperature was 47 degrees F. Make sure that unit is capable of keeping all potentially hazardous foods held at 45 degrees F or less.
Do not place food boxes directly on the floor in the coolers or freezers. Use approved racks and shelving. Delivery truck had just left the facility.
0.0
11.
Sanitizer was much too strong in spray bottle. Dilute all solutions to 50-100 ppm chlorine. Use test kits to check strength. Sanitizer that is too strong may be unsafe for use in food areas.
1.5
36.
Replace caulk seam at splash guards; replace all cooler door gaskets that are torn, especially the one that has duct tape on it.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Store all raw meats according to final cook temperature in coolers, with highest final cook temps on bottom shelves or racks. For example, raw chicken would always be stored below raw pork and beef.
1.5
17.
Cheese at prep unit was 46-52 degrees F. All cold hold potentially hazardous foods must hold at 45 degrees F or below. All other food temperatures were good.
0.0
36.
Replace all torn gaskets on cooler doors; replace caulk seam at splash guards.
0.0
49.
Documentation of approved training - 2 point credit awarded.
GENERAL COMMENT; CORRECTED DURING INSPECTION Keep sauce 135 f or above. Was reheated!
0.0
18.
NOT APPLICABLE
0.0
24.
Be sure water is left running and cold water is less than 70 f when using water (running) to thaw. Once foods thaw, they must be moved to cooler immediately or cooked. Do not allow foods to sit in water out of temp.
0.5
36.
Replace broken cooler gaskets, missing handles on coolers, missing frier door. Cutting boards are worn, they need to be replaced or resurfaced.
0.5
40.
Clean sides, fronts and tops of equipment.
0.5
44.
Canwash needs to be resealed or repainted.
0.5
7.
NOT OBSERVED
0.0
9.
NOT APPLICABLE
0.0
11.
CORRECTED DURING INSPECTION Clean in barguns regularly to prevent build up. These nozzles must be washed, rinsed then sanitized.
1.5
14.
NOT OBSERVED
0.0
20.
NOT APPLICABLE
0.0
49.
Documentation of Approved Training - 2 Point Credit Awarded
CORRECTED DURING INSPECTION Employee handled dirty dishes at dishmachine the handled clean, handled dirty dishes then went to prepare food. Employees must wash hands between handling the dirty & clean items and always before handling foods.
2.0
7.
NOT OBSERVED
0.0
9.
NOT APPLICABLE
0.0
11.
GENERAL COMMENT Clean soda nozzle holder in bar.
0.0
13.
Chicken wings are being par cooked to <165 f then cooled. Cook all poultry to 165 f internal temperature without interruption of the cooking process.
2.0
14.
NOT OBSERVED
0.0
49.
Documentation of Approved Training - 2 Point Credit Awarded
CORRECTED DURING INSPECTION; REPEAT VIOLATION Stir mashed potatoes frequently.
0.0
17.
CORRECTED DURING INSPECTION Do not stack foods so high in prep coolers. Temps must stay 45 f on all products. Keep lids closed when not busy.
2.0
24.
NOT OBSERVED
0.0
36.
GENERAL COMMENT Repair broken handles on coolers.
0.0
7.
NOT OBSERVED
0.0
9.
NOT APPLICABLE
0.0
10.
CORRECTED DURING INSPECTION; REPEAT VIOLATION Do not store raw chicken above raw meat (beef). Always store highest cook temp on bottom and work up. Bottom chicken, beef, pork, cooked top. Make sure scoop handles stay out of foods.
1.5
14.
NOT OBSERVED
0.0
20.
NOT APPLICABLE
0.0
23.
NOT OBSERVED
0.0
49.
Documentation of Approved Training - 2 Point Credit Awarded
GENERAL COMMENT Cheese was 47 f at prep-cooler. Use deeper stainless pans to hold at 45 f or below.
0.0
18.
NOT APPLICABLE
0.0
34.
GENERAL COMMENT Some air-drying to cups. Air dry good before stacking items
0.0
7.
NOT OBSERVED
0.0
9.
NOT APPLICABLE
0.0
10.
CORRECTED DURING INSPECTION Eggs in the walk-in cooler were stored above cooked or ready to eat items. Raw products must be stored below cooked or ready to eat foods, to avoid potential cross-contamination.
1.5
13.
Chicken wings cannot be pre-cooked or partially cooked. Items must be fully cooked to an internal temp of 165 f
2.0
14.
NOT OBSERVED
0.0
20.
NOT APPLICABLE
0.0
23.
NOT OBSERVED
0.0
49.
Documentation of Approved Training - 2 Point Credit Awarded
CHICKEN CANNOT BE PRE-COOKED OR PARTIALLY COOKED. ITEMS MUST BE FULLY COOKED TO AN INTERNAL TEMP OF 165 F. ITEMS WERE COOKED FULLY AND PLACED IN THE COOLER TO COOL. ITEM CORRECTED DURING INSPECTION.
COOKED PEPPERS AND ONIONS HOLDING AT 112-115 F. CREAM POTATOES HOLDINGAT 93-104 F. ALL POTENTIALLY HAZARDOUS HOT FOODS MUST HOLD AT 135 F ORABOVE. ITEMS RE-HEATED TO 165 F. ITEM CORRECTED DURING INSPECTION.
2.5
3.
RAW CHICKEN STORED ABOVE DELI MEATS IN THE WALK-IN COOLER. STORE ALL RAW FOODS BELOW COOKED OR READY TO EAT FOODS. ALWAYS OBSERVE PROPER FOOD STORAGE IN COOLERS. ITEMS MOVED; CORRECTED DURING INSPECTION.
CHEESE IN PREP COOLER WAS 50-51 F. ALL COLD FOODS MUST BE HELD AT 45 F OR BELOW SWITCHED CHEESE TO METAL PANS AND KEEP LIDS CLOSED WALK-IN WAS IN TEMP BUT COULD BE A COUPLE OF DEGREES COOLER.
DO NOT CLEAN ANY FOODS (POTATES) BY RUNNING THEM THROUGH THE DISH MACHINE. CLEAN ALL VEGETABLES AT THE VEGETABLE PREP SINK ONLY. STORE RAW MEATS BELOW THE MEATS THAT ARE PRE-COOKED & OTHER READY TO CONSUMEITEMS. CHICKEN WINGS ARE BEING PRE-COOKED FOR 1 MINUTE (TO 78 F) THEN COOLED & HELD AT < 45 F TO BE RE COOKED WHEN ORDERED. THE RULE STATES THAT ALL POULTRY MUST BE HEATED TO 165 F WITH NO INTERUPTION IN CONT.
REPLACE ALL COOLER GASKETS IN BAD REPAIR; REPAIR HANDLE ON HOT HOLD UNIT.
1.0
2.
ONE SMALL REACH IN COOLER NOT MAINTAINING PROPER FOOD TEMPS. COLE SLAWWAS 48-49F. ALL COLD FOODS MUST BE 45 F OR BELOW. COOLERS MUST MAINTAIN PROPER FOOD TEMPS.
WHEN THAWING, BE SURE FOODS ARE COMPLETELY SUBMERGED IN WATER WITH WATER (COLD) RUNNING INTO CONTAINERS AND OVERFLOWING THE SIDES. DO ALLREADY TO EAT/VEGETABLE PREP WORK AT VEGETABLE PREP SINK. GET BEER KEGSOFF FLOOR. DO NOT STORE DRINK MIXERS IN ICE USED FOR DRINKS UNLESS IN APPROVED MIXER SLEEVES.
RESURFACE OR REPLACE ALL CUTTING BOARDS THAT ARE IN POOR REPAIR.
1.5
17.
REPLACE BROKEN COOLER GASKETS. DO NOT USE STRING TO HOLD UP DISH RACKSCLEAN GASKETS ON COOLERS, REPAINT CAN WASH AREA.
1.0
3.
MEATS MUST BE THAWED/PREPPED AT MEAT SINK, NOT IN VEGETABLE SINK. THAWFOOD IN COOLER, UNDER COLD RUNNING WATER, IN MICROWAVE OR PART OF COOKING PROCESS.
