2-401.11; Core; Employee had a personal drink on the prep table while preparing food. Make sure personal drinks are stored below food and food prep areas.
0.0
16.
4-501.114; Priority; Dish machine was not sanitizing upon arrival. Rinse agent was connected to the sanitizing tube. Make sure employees understand how to use the dish machine, and how to place tubing in the right containers. Manager fixed the problem during inspection.
1.5
19.
3-403.11; Priority; Items in the steam unit were taken from room temperature or walk-in to straight to steamer. Must heat treat all items that go to the steam unit. The steam unit is to hold hot foods hot not go from cold to hot. Items that were left over from the night before must be reheated to 165*F before placing into the steamer.
1.5
35.
3-501.13 ; Priority Foundation; When thawing meats, must thaw in refrigeration, under cold running water in prep sink or part of the cooking process. There was meat thawing on rack in kitchen.
0.5
40.
2-402.11; Core; Some employee were not wearing hair restraints while preparing foods. All employees that handle any foods must wear hair restraints while preparing and cooking foods.
0.0
41.
4-901.12; Core; One a cloth becomes wet it must sit in a container of sanitizer, it can not sit out on prep areas.
2-201.11 (A), (B), (C), and (E); Priority; Should have written employee health policies with symptoms and illness can not come to work with. CDI PIC printing
0.0
5.
2-501.11; Priority Foundation; A FOOD ESTABLISHMENT shall have written procedures for EMPLOYEES to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the FOOD ESTABLISHMENT. The procedures shall address the specific actions EMPLOYEES must take to minimize the spread of contamination and the exposure of EMPLOYEES, consumers, FOOD, and surfaces to vomitus or fecal matter. Pf CDI PIC printing
0.0
10.
5-205.11; Priority Foundation; Hand sink near cooking area blocked by rack with bread on it. All hands sinks should be kept accessible at all times for hand washing. CDI PIC moved rack
0.0
20.
3-501.14; Priority; Cooling chicken wings in buckets stacked on top of each other at prep sink. Were at 105F after 1hr and half of cooling. Have two hours to get to 70F and then four additional hours to get from 70-41F. At rate cooling would not make it to 70F in time. PIC Put in thin layers on cooling rack and put into walkin.
1.5
21.
3-501.16(A)(1) ; Priority; Cheese hot holding at 130F. All potentially hazardous foods being hot held should be at 130F or above. CDI PIC reheating
0.0
33.
3-501.15; Priority Foundation; Cooling chicken wings in buckets with lids stacked on top of each other on prep sink. This is not a approved cooling method. 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
(B) When placed in cooling or cold holding EQUIPMENT, FOOD containers in which FOOD is being cooled shall be:
1) Arranged in the EQUIPMENT to provide maximum heat transfer through the container walls; and
(2) Loosely covered, or uncovered if protected from overhead contamination as specified under Subparagraph 3 305.11(A)(2), during the cooling period to facilitate heat transfer from the surface of the FOOD.
0.5
43.
3-304.12; Core; Storing knifes in crack between prep coolers between uses. This is not a approved storage space as can not clean properly. Store on clean prep area between uses.
