3-501.18; Priority; One chunk of meat missing date label in display cooler. Make sure to date label all potentially hazardous foods once the package has been opened. CDI
4-602.11; Priority; Except as specified in par. (D) of this section, if used with POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD), EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be cleaned throughout the day at least every 4 hours. P Build up of dried deli meat on the meat slicer. Person using the slicer ended shift and did not clean the slicer before leaving for the day. Slicers must be cleaned a minimum of every 4 hours but should be cleaned and sanitized between uses of rare roast beef or other meats that can contaminate the slicer. There should not be any visible dried debris. Bakery employee cleaned and sanitized the machine during inspection. CDI
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!
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!
Cold chicken at display unit was 46-47 degrees F. All cold hold potentially hazardous foods must hold at 45 degrees F or below. The temperature is borderline at the display case.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Sanitizer in bucket was weak; sanitizer at 3-compartment sink was too strong. All solutions must be 200-300 ppm quat. Use test kits to check strength. Sanitizer that is too strong may be unsafe for use in food areas.
1.5
21.
Hot water at utensil sink was 119 degree F. Hot water at the tap should be a minimum of 130 degrees.
1.5
28.
A few flies were noted inside facility; take measures to control and eliminate all flies
0.0
49.
Documentation of approved training - 2 point credit awarded.
Clean and sanitize prep tables or sinks after each use; Clean food contact surfaces, equipment, and utensils good, then sanitize with approved sanitizer. Approved sanitzer is 200-300 ppm quat. Slicers and other equipment under constant use for the same task can be cleaned/sanitized after each 4hr period.
0.0
16.
Fried chicken and whole roasted chicken was 130-152 degrees F. All hot hold potentially hazardous foods must hold at 135 degrees F or above.
2.0
17.
One display case containing seven layer salad was running borderline at 46-47 degrees. All cold hold potentially hazardous foods must hold at 45 degrees F or below. Coolers must hold proper food temperatures.
0.0
44.
Try to keep dumpster doors and lids closed outside.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Corn Dogs in the self serve hot hold unit not at the proper hot holding temperature of 135F or above. Items were discarded. Keep foods under the heat lamps and check to make sure that they are maintaining 135F or above.
2.0
21.
Hot water at the 3-compartment sink was 126F. When using a chemical sanitizer, hot water must be provided at a minimum of 130F.
0.0
49.
Documentation of approved training - 2 point credit awarded.
One box of fried chicken was at 120 degrees. All other foods in hot hold unit were at proper temp. This out of temp container was discarded.
0.0
19.
Do not sit or store chemicals with single use items. After chemicals are used, make sure they go back to the chemical storage location so foods or food contact surfaces are not contaminated.
1.5
36.
Slicer blade used for deli meats is starting to pit and rust on coved portion of blade. Replace or repair blade so it is easy to clean and not a threat to contaminate foods.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Make sure all foods are uncovered when cooling. A tightly sealed container will not allow the foods to cool quickly enough. Foods must cool from 135 degrees to 70 degrees in 2 hours and then from 69 degrees to 45 degrees or lower in the next 4 hours. Total cooling time cannot exceed 6 hours.
1.0
28.
Flies present, continue extermination. Eliminate all flies in Deli.
1.0
49.
Documentation of approved training - 2 point credit awarded.
CORRECTED DURING INSPECTION All hot foods must be hot held at 135 f or above at all times. Time in leu of temp cannot be used since hot foods are cooled down and sold as cold. If foods are out of temp they must be discarded. Foods that were out of temp were discarded. Take necessary precautions to ensure foods are at proper temp. May want to shorten time problem foods are held on display unit, turn unit up to higher temp, get sealed units so ambient air is not cooling, put food containers in direct contact with heating shelves, etc. Foods must maintain proper temp unless foods are to be held on approved "Time in Leu of Temp" and then discarded at end of time period. Avoid repeat items!
2.0
28.
"Flies present, take measures to eliminate pests." Avoid repeat items!
1.0
36.
Clean hood vents. Do not allow old cake topping containers used to store old grease sit on floor. These containers should also be sealed tightly as not to attract pests. It would be better to find a grease transport container designed to handle and transport old grease.
0.5
49.
Documentation of approved training - 2 point credit awarded.
CORRECTED DURING INSPECTION All hot foods must be hot held at 135 f or above at all times. Time in leu of temp cannot be used since hot foods are cooled down and sold as cold. If foods are out of temp they must be discarded. Foods that were out of temp were discarded.
2.0
18.
NOT OBSERVED
0.0
28.
"Flies present, take measures to eliminate pests."
1.0
7.
NOT OBSERVED
0.0
9.
NOT APPLICABLE
0.0
14.
NOT OBSERVED
0.0
19.
GENERAL COMMENT Donot store chemicals on prep areas.
0.0
20.
NOT OBSERVED
0.0
23.
"When cooling, do not place hot, completely covered foods in cooler. Air must be able to circulate around food so foods are cooled from 135-70 in 2 hrs then from 69-45 or lower in the next 4 hrs. Not to exceed total cooling of 6 hrs."
1.0
49.
Documentation of Approved Training - 2 Point Credit Awarded
GENERAL COMMENT Once remove from cooler what can be prepared at that time, do not remove an excess amount to sit at room temp.
0.0
18.
CORRECTED DURING INSPECTION 10-15 containers of fried chicken marked for 1:30. Inspection after the expired time yet product still for sale. Products were removed and discarded. Must label with the 2 hour time period. Use or discard within that time period.
1.5
24.
NOT OBSERVED
0.0
31.
NOT OBSERVED
0.0
7.
NOT OBSERVED
0.0
9.
NOT APPLICABLE
0.0
20.
NOT APPLICABLE
0.0
22.
GENERAL COMMENT Walk-in freezer maxed out on available space! Do not over stack or over crowd
0.0
49.
No Documentation of Approved Training - No Credit Awarded
GENERAL CLEANING NEEDED: SHELVING AND DRAWERS BELOW PREP TABLE & STORAGE AREAS. REMOVE THE CARDBOARD LINING FROM INSIDE THE MEAT/CHEESEDISPLAY COOLER. (REPEAT)
A SEVERLY MOLDY STUFFED POTATO WAS FOUND UNDER PREP TABLE & COVERED INFRUIT FLIES. CHECK SHELVING OFTEN TO PREVENT THIS.
2.5
11.
SANITIZER SOLUTION IN BUCKET THAT WAS IN USE WAS WEAK OR VACANT. MUST BE AT LEAST 200 PPM - 300 PPM WHEN USING QUAT AMMONIA.
2.5
17.
CLEAN UNDER PREP TABLES AND STORAGE AREAS.
1.0
2.
VARIOUS ITEMS IN FRONT CUSTOMER SELF SERVICE AREA (FRIED CHICKEN WINGSBREAST, CHICKEN SALAD, STUFFED POTATOES, SANDWICHES) 49 F - 52 F. UNITMUST HOLD FOODS 45 F OR BELOW. CHICKEN THAT IS IN WARMING CABINET/ SHELF MUST STAY 140 F OR ABOVE IN ORDER TO COOL AND SALE COLD. ONCE ITDROPS BELOW 140 F IT MUST BE DISCARDED AFTER THE 2 HRS IS UP.
2.5
24.
SEVERAL FLIES SEEN IN THE FACILITY. TAKE MEASURES TO REMOVE AND PREVENT.
SANITIZER SOLUTION IN THE BUCKET THAT WAS IN USE WAS WEAK. KEEP A SOLUTION OF 200 PPM - 300 PPM QUAT AMMONIA TO USE ON ALL WORK SURFACESINCLUDING THE SLICERS.
2.5
24.
SEVERAL FLIES STILL SEEN IN THE DELI AREA. CONTINUE MEASURES TO REMOVE& PREVENT.
CLEAN FRIER, RACKS, ROLL RACKS AND IN SOME STORAGE DRAWERS. REPAIR BROKEN GASKET ON REACHIN COOLER
1.0
2.
CHICKEN FINGERS 120 F, COLD FRIED CHICKEN AND COLD ROTESSERIE CHICKEN HOLDING 49 - 51 F. DO NOT STACK FOODS SO HIGH IN DISPLAY CASE. IF HOT FOODS ARE LOWER THAN 140 F THEN THEY CANNOT BE COOLED AND SERVED AS COLD. THEY MUST BE DISCARDED AT END OF 2 HRS.
CLEAN GASKETS ON COOLERS, ROLL RACKS, SHELVES, TABLE THAT ROTISSERY ISON AND IN DRAWERS. REPLACE BROKEN GASKETS.
1.0
2.
VARIOUS CHICKEN PRODUCTS ON HOT HOLD DISPLAY HOLDING TEMPS AT 100 - 130 F. ALL FOODS MUST STAY 140 F OR ABOVE UNLESS FOODS ARE ON TIME OF 2 HR THEN DISCARDED. IF USING 2 HR, IT CANNOT BE COOLED DOWN TO SELL AS COLD.
FOOD TRAYS HAVE A BUILD-UP OF DEBRIS AND STORAGE HOLDER FOR METAL TRAYS HAVE A LARGE BUILD-UP OF CRUMBS.
1.0
2.
FOOD IN WARM HOLDER WAS AT 120 F AND WAS BEING HELD FOR 4 HOURS. WHEN USING TIME IN LEU OF TEMPERATURE CAN ONLY HOLD FOR TWO HOURS UNLESS YOU HAVE SERVE TO EAT-IN
2.5
23.
DUMPSTER HAD LID OPEN AND MISSING A PLUG. KEEP LID CLOSED AND REPLACE PLUG.
CHEESE REFRIGERATION ISLAND WAS 49-55F. HORSE RADISH CHEESE 55F, HUMMUS 49F, MOZERELLA 55F. KEEP ALL POTENTIALLY HAZARDOUS FOODS AT OR BELOW 45F. PLACE ALL POTENTIALLY HAZARDOUS FOOD IN THE WALK IN COOLER UNTIL REPAIRED.
5.0
23.
DUMPSTER LIDS ARE BROKEN, KEEP DUMPSTER DOOR CLOSED.
1.0
5.
PROVIDE A METAL STEM THERMOMETER THAT IS WORKING READS FROM 0-220F.
MAKE SURE KNIVES & TONGS ARE CLEAN PRIOR TO STORAGE
2.5
21.
MENS RESTROOM NEEDS CLEANING - BAD SMELL
1.0
23.
CHECK DUMPSTERS REG TO MAKE SURE LIDS ARE CLOSED.
1.0
9.
KEEP PERSONAL DRINKS OFF OF WORK SURFACES - USE LIDS & STRAWS KEEP ON BOTTOM SHELF OR IN ISOLATED LOCATION KEEP PERSONAL CLOTHING ITEMS OFF OF HANDWASH SINK KEEP FLY SWATTER IN OFFICE WHEN NOT IN USE - WAS ON BOTTOM SHELF IN FOOD PREP AREA
