4-501.11; Core; Freezer has ice dripping down from unit onto racks below. Repair so doesn't have buildup. Continue to keep food away from area to prevent contamination until repaired.
3-501.16 (A)(2) and (B); Priority; The entire deli meat cooler is holding deli meats and cheeses at 45F. The cooler in the customer area that has deli chicken and sliced deli meat was holding foods at 45F. All foods in cold holding must be 41F or below. Unit needs to be repaired to be able to hold the foods at or below 41F. Manager placed a work order during the inspection for a repair.
5-202.12; Core; Hand sink in the dish room is leaking on the floor so unit was turned off and a work order has been placed. Repair ASAP.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Sliced deli meats and cheese in the display cooler on the far left side of deli display cooler were holding in a temperature range of 45F-51F. Unit must be able to hold foods at or below 41F. The glass is broken and cold air could be escaping in this area. Do not store foods in this portion of the cooler. Foods disposed of.
3-501.16 (A)(2) and (B); Priority; 15-20 packages of sliced deli meats and cheeses as well as a rotisserie chicken in the customer display cooler at 43F-47F. All foods in cold holding must be 41F or below. All items were removed from the cooler to be counted and disposed of.
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!
The customer island cooler and the one on the wall are holding the products at 45F. This is in compliance right now but starting January 1, 2019 it would not be. Recommend getting coolers serviced or turned down soon.
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! Follow-Up: 03/09/2018
Several food bowls on clean dish rack stored with food debris still on them. Make sure all food contact items are visibly clean before sanitizing and storing.
1.5
34.
Several metal food pans found stacked wet. Arrange all items so they can properly air dry before stacking.
0.5
40.
Clean rack and wall above dishsink - moldy.
0.0
43.
At the handwash sink, pedal for handwash sink is damaged-Repair immediatly. Must provide hot and cold running water at handsinks.
1.0
49.
No documentation of approved training - no credit awarded.
Pizza Slices in boxes and individually packaged chicken sandwiches in the bottom hot hold unit wer not holding proper temperature, reference food temp chart. All foods in hot holding must be 135F or above. All foods were removed to dispose of.
2.0
24.
Frozen collards thawing by sitting in the bottom hot hold unit. Methods to thaw are in cooler, in prep sink under cold running water, as part of the cooking process or in the microwave if going to immediatly cook. Do not thaw by sitting in hot hold unit.
0.5
44.
Outside dumpster has a crack in side that leaks when dumpster is full. Repair crack or replace unit.
0.0
49.
No documentation of approved training - no credit awarded.
Three containers of fried chicken not at the proper hot holding temperature in the customer self service hot hold unit. All foods here must hold 135F or above. Chicken was removed to discard.
2.0
17.
Mac and Cheese by microwave waiting to heat ~47F-48F. (frozen spinach inside microwave heating). Only remove from the cooler what can be prepared at that time. Avoid leaving foods at room temperature for any extended periods of time.
0.0
36.
Replace the rusty shelving thorughout the deli area. Repair the leak from the ventilation unit in the walkin cooler.
0.5
45.
Repair the damaged, loose or missing baseboard throughout the deli area (around the hot hold unit, behind ovens, around prep areas, etc.)
0.5
49.
No documentation of approved training - no credit awarded.
Food containers found stacked wet of the air drying rack. Allow all items to air dry before dircetly stacking on top of each other. Suggest removing the rubber mat on this shelving and cleaning area.
0.5
36.
Replace all rusty shelving thorughout the deli area.
0.5
44.
Large outside dumpster is actively leaking liquid from trash inside the dumpster on to the ground. Repair the hole in dumpster or replace immediatly!
0.5
49.
No documentation of approved training - no credit awarded.
Even in a freezer raw meats should be store below cooked and ready to eat foods.
0.0
14.
When cooling food (sliced tomatoes) you have two hours to drop foods from 135*F to 70*F and an additional four hours to drop fromk 70*F to 45*F. It is recommended to write a date and a time down on all foods cooked then cooled.
0.0
36.
The large walk-in meat freezer is dripping ice from the supply pipe. Repair leak, keep food protected from leak, do not let the nonpotable water drip on the boxes of food.
1.0
49.
No documentation of approved training - no credit awarded.
"GENERAL COMMENT Fly seen, remove and prevent. Procted foods in prepartion."
0.0
31.
NOT OBSERVED
0.0
36.
Clean or replace the wire racks that have a heavy build-up on them. Should not be used for food contact if not in good condition.
0.5
7.
NOT OBSERVED
0.0
9.
NOT APPLICABLE
0.0
10.
"CORRECTED DURING INSPECTION In the walk-in freezer, water from a ventilation pipe is dripping onto boxes of food and freezing. Repair leak. Boxes do not need to be stored under drip untio repaired."
1.5
14.
NOT OBSERVED
0.0
20.
NOT APPLICABLE
0.0
23.
NOT OBSERVED
0.0
27.
NOT APPLICABLE
0.0
49.
No Documentation of Approved Training - No Credit Awarded
Clean floors under and behind friers and rottissary.
0.5
7.
NOT OBSERVED
0.0
9.
NOT APPLICABLE
0.0
10.
There is ice dripping and forming on food boxes in walk in freezers. If this ice has contaminated food, it must be discarded. Put pan on top to catch drip until repaired or move foods from under drips. This must be corrected by 11/7/08!
1.5
14.
NOT APPLICABLE
0.0
20.
NOT APPLICABLE
0.0
49.
No Documentation of Approved Training - No Credit Awarded
VARIOUS FOODS IN THE DISPLAY COOLER (CHICKEN SALAD, MEAT BALLS, BAKED BEANS, POTATO SALAD) 47 F - 52 F. ALL COLD POTENTIALLY HAZARDOUS FOODSMUST BE KEPT AT OR BELOW 45 F.
EMPLOYEE WORN APRON AND HAIR NET ON BACK PREP TABLE. ESTABISH AN AREA FOR EMPLOYEE'S TO PLACE ITEMS WHEN NOT IN USE. DO NOT PUT ON ANY FOOD OR UTENSIL AREA.
WALK-IN FREEZER HAS ICE BUILD-UP ON CEILING AND FORMING ON BOXES OF FOOD. REPAIR FREEZER UNIT AND MOVE ALL BOXES OF FOOD SO THAT ICE WILL NOT FALL OR FORM ON BOXES. INTENT TO SUSPEND WAS ISSURED 2/3/06
MAC AND CHEESE 125 F. ALL POTENTIALLY HAZARDOUS FOODS SHOULD BE HELD AT OR ABOVE 140 F; OR KEPT ON A 2 HR HOLD TIME IN WHICH TIME SHOULD BEDOCUMENTED. DISCARD AFTER 2 HRS IF USING TIME VERSUS TEMP.
