3-304.14; Core; Wiping cloths stored in sanitizer bucket with sanitizer too weak. Wiping cloths should be stored in sanitizer at the correct concentration between uses. CDI PIC remade buckets
3-304.14; Core; Wiping cloths stored in sanitizer bucket with sanitizer too weak. Wiping cloths should be stored in sanitizer at the correct concentration between uses. CDI PIC remade buckets
3-501.16 (A)(2) and (B); Priority; Prep cooler holding at 43-44F. All potentially hazardous foods being cold held should be at 41F or below. Make adjustments and monitor to make sure stays at 41F or below. Keep unit closed as much as possible. CDI education
0.0
41.
3-304.14; Core; Wiping cloths stored in sanitizer bucket with sanitizer too weak. Wiping cloths should be stored in sanitizer at the correct concentration between uses. CDI PIC remade buckets
3-302.11; Priority; Raw shrimp stored on shelf below raw burgers. When storing items should be with the highest final cook temperature on the bottom. CDI PIC moved shrimp to other shelf
0.0
41.
3-304.14; Core; Wiping cloths stored in sanitizer bucket with sanitizer too weak. Wiping cloths should be stored in sanitizer at the correct concentration between uses. CDI PIC remade buckets
3-302.11; Priority; Raw chicken stored on shelf above ice cream mix in walkin cooler. All raw meats should be stored below ready to eat foods to prevent contamination. CDI PIC moved ice cream mix to other rack.
0.0
21.
3-501.16(A)(1) ; Priority; Hot hold unit holding hotdog, burger, chicken at 118-130F. All hot hold of potentially hazardous foods should be at 135F or above. CDI PIC reheating foods. Monitor to make sure stays at 135F or above.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Bottles of house made ranch sauces out on prep area. Needs to be kept cold at 41F or below or be put on time control. CDI PIC put bottles back into reachin cooler.
0.0
41.
3-304.14; Core; A few wiping cloth buckets on grill line sanitizer to weak. Quat sanitizer should be at 200ppm. Make sure to change out sanitizer as often as needed to keep at correct concentration. CDI PIC remade
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. Have 210 days from permit date to get certified.
0.0
21.
3-501.16(A)(1) ; Priority; Chicken philly hot holding on grill at 123-128F. All hot holding of potentially hazardous foods should be at 135F. PIC stated have been having issue with pilot light just randomly turning off and are having someone to come and fix it tomorrow. CDI Employee reheating. Monitor to make sure foods stay at 135F or above when hot holding.
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 diarrhea events.
0.0
10.
5-205.11; Priority Foundation; Front hand sink on the cook line blocked by rack of buns. All hand sinks should be maintained so that they are accessible at all times for employee use. PIC stated move bread there just to try to help with the rush. PIC moved away from hand sink.
0.0
21.
3-501.16(A)(1) ; Priority; Philly steak and chicken hot holding on both grills at 120-122F. All hot holding of potentially hazardous foods should be at 135F or above. PIC noticed pilot light had went out on both grills. PIC relit and reheating the foods.
1.5
23.
3-501.18; Priority; One container of cheese sauce in prep cooler not date labeled. Make sure to 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 stated was prepped this morning and date was added.
0.0
43.
3-304.12; Core; Ice scoops stored with handle in the ice. All utensils should be stored with handles above the top of the food. CDI PIC moved scoops
