2-102.11 (A), (B) and (C) (1), (4) - (16); Priority Foundation; Priority items out with no certified food protection manager on duty. CDI education
1.0
2.
2-102.12 (A); Core; No certified food protection manager on duty. There should be a certified food protection manager on duty during all hours of operaiton.
1.0
10.
6-301.12; Priority Foundation; Front hand sink out of paper towels at start of inspection. Hand sinks should be stocked with paper towels for proper hand washing. CDI PIC restocking.
0.0
21.
3-501.16(A)(1) ; Priority; Hot cabinet holding foods at 110-112F. All hot hold of potentially hazardous foods should be held at 135F or above. PIC stated normally only keep out for a few hours then discard. If going to use time control, then need to have written plan and have written documentation of time so can discarded as needed. Can be held for 4 hours then should be discarded. CDI PIC started time control.
1.5
23.
3-501.18; Priority; Hotdogs missing date labels. PIC stated were pulled out of the freezer to thaw last night. Make sure to add date to bag when pull out of freezer so can start time. Potentally hazardous foods 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 adding. date.
0.0
41.
3-304.14; Core; Sanitizer too strong at over 200ppm chlorine. Wiping cloths should be stored in sanitizer at correct concentration between uses. Should be at 50-100ppm. CDI PIC remade sanitizer to correct concentration.
0.5
43.
3-304.12; Core; Tongs being stored hanging over splash guard on hand sink. Ice cream scoop stored beside hand sink. All utensils should be stored were protected from splash to prevent contamination.
0.5
48.
4-302.14; Priority Foundation; PIC was unsure where test strips are. Must have test strips available so can check concentration of sanitizer. If using chlorine then need to have chlorine test strips.
2-102.12 (A); Core; No certified food protection manager on duty. Have 180 days from permit date to get certified.
0.0
10.
6-301.12; Priority Foundation; Front hand sink did not have paper towels at start of inspection. PIC stated ran out and ordered wrong kind to refill dispenser. PIC went and got a roll of paper towels. Make sure hand sinks are stocked with paper towels or other approved hand drying method at all time for proper hand washing procedure. CDI
0.0
21.
3-501.16(A)(1) ; Priority; Chicken biscuit in front display hot hold at 131F. Sausage and egg under heat lamp at 98-101F. All potentially hazardous foods being hot held should be at 135F or above. PIC turned up heat on front display hot hold. PIC decided to use time control on items under the heat lamp. If using time control can only be held for 4 hours and then should be discarded. There must be written documentation of the time so can accurately keep track. CDI PIC added time
1.5
35.
3-501.13 ; Priority Foundation; Thawing mac n cheese out at room temperature. This is not a approved thawing method. When thawing should be under running cold water, under refrigeration, as part of the cooking process, or in the microwave for immediate use. CDI PIC put into cooler
0.0
47.
4-205.10; Core; Using domestic crock pot for hot holding. All equipment should be commercial grade (NSF/ANSI approved).
