3-501.16 (A)(2) and (B); Priority; Walkin cooler holding the foods at 45F. PIC stated just got a delivery and so door was open during which caused the rise in temperature. Montior to make sure goes back down to 41F or below. Do not keep door propped open for long periods of time to prevent rise in temperature.
1.5
41.
3-304.14; Core; One sanitizer bucket too weak at 0ppm. Wiping cloths should be stored in sanitizer at correct concentration between uses. Quat. sanitizer should be at 200ppm. CDI PIC remade bucket too 200ppm
3-302.11; Priority; Container of raw chicken stored on shelf above raw shrimp in prep cooler. Foods should be stored with highest final cook temperature on the bottom. CDI PIC moved chicken to bottom shelf.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Containers of ranch out on prep area at 46F. All potentially hazardous food should be at 41F or below. Either use ice bath, time control, or keep in cooler between uses. CDI PIC put back into cooler
1.5
23.
3-501.18; Priority; One container of noodles with date of 4/1. One container of rice missing date label. Date label all potentially hazardous foods once they have been prepped, cooked, or the package is opened. Can be held for 7 days then should be discarded. CDI PIC discarded noodles and added date to rice.
0.0
41.
3-304.14; Core; Sanitizer bucket too weak at 0ppm. Wiping cloths should be stored in sanitizer at correct concentration between uses. Quat. sanitizer should be at 200ppm. CDI PIC remade bucket too 200ppm
5-205.11; Priority Foundation; Hand sink in back area blocked by large trash can. All hand sinks should be maintained so that they are accessible at all times. CDI PIC moved trash can
0.0
23.
3-501.18; Priority; A few items in coolers missing date labels. Blue cheese dressing and salsa with date labels that have passed 7 days. All potentially hazardous foods being held should be date labeled once they have been prepped, cooked, or the package is opened. Can be held for 7 days then should be discarded. CDI PIC added date labels and discarded as needed.
1.5
35.
3-501.13 ; Core; Thawing salmon that is reduced oxygen packaged. When thawing should be removed from reduced oxygen environment. Can do this by making a small cut it the packing to allow oxygen in. CDI education
0.0
41.
3-304.14; Core; Sanitizer bucket too weak at 0ppm. Wiping cloths should be stored in sanitizer at correct concentration between uses. Quat. sanitizer should be at 200ppm. CDI PIC remade bucket too 200ppm
0.5
43.
3-304.12; Core; Scoop stored in ice with handle touching ice. Scoops should be stored with handle not touching the food to prevent contamination. CDI PIC moved scoop.
3-302.11; Priority; Raw chicken stored on shelf above raw shrimp. Foods should be stored with highest final cook temperature on the bottom. CDI PIC moved to bottom shelf.
0.0
21.
3-501.16(A)(1) ; Priority; Potatoes sitting on top of oven to keep warm until ordered. Potatoes at 108F. All potentially hazardous foods being hot held should be at 135F or above. CDI PIC stated just made and cooling down in cooler.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Tall reachin cooler had items at 41-46F. Air temp in unit at below 41F. PIC stated was restocking and had unit open and some items out which could have caused the rise in temperature. Keep unit closed as much as possible. CDI education
3-501.16(A)(1) ; Priority; Sweet potatoes sitting on top of oven to keep warm until ordered. Potatoes at 89F. All potentially hazardous foods being hot held should be at 135F or above. CDI PIC reheating and going to move to hot hold line
0.0
23.
3-501.18; Priority; A few items with dates either not on containers or date that have passed 7 days. Date label all potentially hazardous foods once they have been prepped, cooked, or the package is opened. Can be held for 7 days then should be discarded. CDI PIC updated date labels.
3-302.11; Priority; Raw meat stored on shelf above cooked chicken wings and Oreos. Keep all raw meats below ready to eat foods. Foods should be stored with highest final cook temperature on the bottom. CDI PIC moved to bottom shelf.
0.0
20.
3-501.14; Priority; Alfredo sauce cooling in walkin cooler. PIC stated was made last night before closing to cool for today. Sauce was at 44F. When cooling have 2 hrs to go from 135F or 70F and then 4 hrs to go from 60-41F or below. It is has been passed the 6 hrs. CDI
1.5
22.
3-501.16 (A)(2) and (B); Priority; Ranch in ice bath at 40-44F. All potentially hazardous foods being cold held should be at 41F or below. PIC stated they go through ranch very fast. Recommend putting on time control and discard every 6 hours as it is kept under 70F. PIC stated time label for ranch. CDI
0.0
33.
3-501.15; Priority Foundation; Alfredo sauce was cooling in the large pot it was cooked in. When cooling put food into smaller shallower containers so that it will cool faster. CDI
0.0
41.
3-304.14; Core; One sanitizer bucket with wiping clothes too weak at 0ppm. Wiping clothes should be stored in sanitizer at correct concentration (150-200ppm Quat) between uses. CDI PIC remade bucket.
0.0
43.
3-304.12; Core; Ice scoops in both drink machines stored with the handles in the ice. When storing utensils in foods should be with the handle out of the food to prevent contamination.
4-501.114; Priority; The dish machine was ran multiple times and was ranging at 148-157F for the max. temperature. To sanitize properly should be at 160F or above. PIC stated would be calling someone to come look at unit. Until repaired manually sanitize dishes in chemical sanitizer after washing.
1.5
16.
4-501.114; Priority; Sanitizer too weak at 0ppm. Quat. sanitizer should be at 200ppm. CDI PIC remade sanitizer to correct concentration.
0.0
21.
3-501.16(A)(1) ; Priority; One section of the hot hold had items in two pans. This caused them to be at 119-129F. All hot hold of potentially hazardous foods should be at 135F or above. CDI PIC reheating and took out extra pan. DO not layer pans.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Ranch out in ice bath at 49F. All potentially hazardous food should be at 41F or below. Make sure to put ranch fully in ice if using ice to keep at temperature. Or could use time control. CDI
0.0
23.
3-501.18; Priority; PIC stated that they date label with the date that things should be discarded. Rice in reaching cooler past discard date. Once starting looking at other items they had todays date on them and were made today. It seems that different people are using different systems. Need to use ONE system to accurately keep track of dates. Can document discard date, made date, or have both. CDI PIC fixing date labels.
4-501.114; Priority; Dish machine at bar not sanitizing properly with 0ppm. PIC tried to prime unit but still was showing 0ppm. Do not use unit until it is sanitizing properly (50-100ppm).
1.5
16.
4-501.114; Priority; One sanitizer bucket too weak at 0ppm. Quat sanitizer should be at 200ppm. There were a lot of rags in bucket which could have caused the sanitizer to lower in concentration. Change out sanitizer buckets as often as needed to keep them at the correct concentration. CDI PIC remade bucket
0.0
23.
3-501.18; Priority; Rice, pasta, and poblano sauce had incorrect date labels or missing date labels in tall reachin cooler by grill. PIC stated had a new hire that is training and he must have missed date labeling them. Date label all potentially hazardous foods once they have been prepped, cooked, or the package is opened. Can be held for 7 days then should be discarded. CDI PIC updated date labels.
0.0
48.
4-302.14; Priority Foundation; PIC was unable to find chlorine test strips for bar dish machine. Should have test strips available at all times to check concentration of sanitizer.
4-501.114; Priority; Main dishmachine checked out good on final rinse at 162F. Dishmachine at the bar area did not. Chlorine residual was low on final rinse. Sanitizer pump on machine was then primed and tested good. CDI Staff should test machines at least daily for proper operation. Main dishmachine should test 160F or greater on final rinse and bar dishmachine chlorine residual should be 50-100 ppm on final rinse to properly sanitize.
0.0
21.
3-501.16(A)(1) ; Priority; Grilled chicken hot holding was 116F. All hot hold potentially hazardous foods must hold at 135F or above. Do not double or triple pan items on steam table so they hold proper temp. Item reheated to 165F or greater then placed back into hot hold. CDI Staff should monitor temps closely on serving/cook line.
2-401.11; Core; Personal drinks must be stored below food and food prep areas.
0.0
21.
3-501.16(A)(1) ; Priority; Baked potatoes were sitting on top of the oven at 120*F, all hot hold foods must be held at 135*F or higher. Baked potatoes were placed in the oven.
1.5
23.
3-501.17; Priority Foundation; Day stickers were being used, must have the month and day written on the stickers also.
0.0
41.
3-304.14; Core; Once a cloth becomes wet it must sit in a container of sanitizer.
