4-501.114; Priority; Dish machine not sanitizing properly. Highest temperature on my thermometer was 139F and highest for facility's was 140F. Sanitize cycle should be at 160F or above. Manually sanitize dishes until repaired.
3.0
23.
3-501.18; Priority; Container of ham and container of sausage gravy missing date labels. All potentially hazardous foods should be date labeled once they have been prepped, cooked, or the package is opened. CDI Employee stated ham was from yesterday and date was added. PIC was unsure about the sausage gravy and so discarded.
1.5
38.
6-501.111; Core; A few flies seen in kitchen area. Facility should be free of all pests. Continue to take measures to control pests.
0.0
43.
3-304.12; Core; Knifes stored in crack between prep cooler and other equipment. This is not a approved storage area. Can not clean in the crack so knifes could be contaminated with old food debris, dust, etc. Store in use utensils on a clean food prep area. CDI PIC put knifes in dish area to put washed.
3-302.11; Priority; A container of onion stored on shelf in reachin cooler below raw meats and with piece of raw bacon that had fallen touching onion inside container. When storing items should be with highest final cook temperature on the bottom to prevent contamination so from from top of cooler to bottom should be ready to eat foods (veg, cooked foods,fruit), seafood, beef,pork, ground meats, poultry. CDI PIC discarded onions
1.5
16.
4-501.114; Priority; Dish machine not sanitizing properly with highest temp at 156F. Sanitize cycle should be at 160F or above. Manually sanitize dishes until repaired.
3.0
16.
4-501.114; Priority; No sanitizer made during inspection. There should be sanitizer made at all times. CDI Employee made sanitizer to correct concentration.
0.0
21.
3-501.16(A)(1) ; Priority; One container of sausage gravy hot holding at 119F. All hot hold of potentially hazardous foods should be at 135F or above. CDI PIC reheating
0.0
23.
3-501.18; Priority; A bag of ham open with no date label on it. All potentially hazardous foods should be date labeled once they have been prepped, cooked, or the package is opened. CDI Employee stated was from yesterday and date being added.
0.0
24.
3-501.19; Priority; Eggs out at room temperature that are supposed to be on time control but the time and date on the label stated 3/17 12pm-4pm. This is a old date and time by two days. MUST update every time new eggs are put out so that can accurately keep track of time eggs need to be used by or discarded. CDI PIC stated eggs were just put out a hour ago. CDI time and date was updated
1.5
48.
4-204.115; Priority Foundation; No temperature measuring device (thermometer or test strips) for dish machine available during inspection. Should have available at all times.
0.5
51.
5-205.15; Core; The faucet at the 3 comp sink runs hot water at all times at the moment and so right now employees are having to cut the hot water off using the valve underneath the sink. System should be kept in good repair. Repair so can turn off and on hot water normally.
4-501.114; Priority; Dish machine not sanitizing properly with highest temp at 154F. Sanitize cycle should be at 160F or above. Manually sanitize dishes until repaired.
1.5
21.
3-501.16(A)(1) ; Priority; One pan of grits in hot hold at 129F. All hot holding of potentially hazardous foods should be at 135F or above. CDI PIC reheating.
0.0
38.
6-501.111; Core; Flies seen throughout facility. Facility should be free of all pests. Continue pest control.
0.0
41.
3-304.14; Core; Wiping cloths should be stored in sanitizer at correct concentration between uses. One sanitizer too strong with bleaching out test strips. Chlorine sanitizer should be at 50-100ppm. CDI PIC remade.
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 operation.
0.0
8.
2-301.14; Priority; Employee seen taking whip cream jar and putting whip cream on her waffle then licking finger and then used fingers to get wipe cream off of top of jar were comes out of the nozzle. When asked employee if whip cream was just hers she stated no that it is for everyone and it is the facilities. Employee saliva has now contaminated the nozzle where the cream comes out of. After touching other body parts/ touching mouth/licking fingers must wash hands before touching other things. DO NOT USE that bottle of whip cream for the facility. Discard after employee is done with it. CDI Education and discarding bottle.
2.0
10.
5-205.11; Priority Foundation; Employee used hand washing sink to get water to make grits. Hand sinks can only be used for hand washing. Get water for foods from prep sink or employee mentioned from coffee machine and that should be fine as well. CDI education
1.0
16.
4-501.114; Priority; Dish machine not sanitizing properly. My thermometer would only go up to 123F and the test strips the facility had did not turn orange to indicate that it is sanitizing to 160F or above. Must manually sanitize dishes after washing by putting into chemical sanitizer and then letting air dry until machine is sanitizing at 160F or above.
1.5
21.
3-501.16(A)(1) ; Priority; One steam table holding the gravy at 98F. Other steam table holding grits at 123F. All potentially hazardous foods being hot held should be at 135F or above. There were pans missing out of the units allowing the steam to come out. When hot holding make sure to keep pans in unit so it is full so that can stay at correct temperature. CDI
1.5
24.
3-501.19; Priority; Eggs out at room temperature that are supposed to be on time control but the time and date on the label stated 3/19 8am-12pm. This is a old date and time. MUST update every time new eggs are put out so that can accurately keep track of time eggs need to be used by or discarded. CDI PIC stated eggs were just put out a hour ago. CDI time and date was updated
1.5
39.
3-307.11; Core; employee seen taking whip cream jar and putting whip cream on her waffle then licking finger and then used fingers to get wipe cream off of top of jar were comes out of the nozzle. When asked employee if whip cream was just hers she stated no that it is for everyone and it is the facilities. Employee saliva has now contaminated the nozzle where the cream comes out of. . DO NOT USE that bottle of whip cream for the facility. Discard after employee is done with it. CDI Education and discarding bottle.
2-103.11 (O); Priority Foundation; With the adoption of the 2017 food code need now there are the "big 6" reportable illnesses instead of the "big 5" Have updated employee health policies.
0.0
5.
2-501.11; Priority Foundation; With the adoption of the 2017 food code now need to have a WRITTEN plan for the cleanup of vomiting and diarrheal events.
0.0
16.
4-601.11 (A); Priority Foundation; Two soda nozzles had black buildup in the holes. Ice machine had pink buildup on ice shield. All food contact surfaces should be clean to the sight and touch. CDI PIC changed out nozzles and cleaned and sanitized shield.
1.5
16.
4-501.114; Priority; Dish machine showing max temp of 146F-156F on my dish plate thermometer. The gauges are not moving. PIC stated that they have been having issues with the machine and is waiting on a part. Until unit is sanitizing correctly MUST manually sanitize dishes by after washing and rinsing putting in sanitizer and then letting air dry.
0.0
16.
4-501.114; Priority; One out of three sanitizer buckets too weak with showing 0ppm. Chlorine sanitizer should be at 50-100ppm. Change out sanitizer as often as needed to keep at correct concentration. CDI Employee remade
0.0
22.
3-501.16 (A)(2) and (B); Priority; Cut tomatoes in a bowls and then put in another container on top prep cooler. Holding at 50-52F. The other items in top part of cooler at 43-44F. All potentially hazardous foods should be at 41F or below. PIC discarded tomatoes. Monitor unit to make sure top goes back down to 41F or below. Make adjustments so that can stay at 41F or below even during rush times.
1.5
23.
3-501.18; Priority; Chili and sausage gravy in reaching cooler missing date label. All potentially hazardous foods should be date labeled once the food has been prepped, cooked, or the package is opened. CDI PIC stated were made yesterday and dates were added.
0.0
24.
3-501.19; Priority Foundation; Eggs out at room temperature and supposed to be on time control but there was no time written down at start of inspection. Must have written documentation of time control. CDI PIC discarded eggs
1.5
38.
6-501.111; Core; Flies seen throughout facility. Facility should be free of all pests. Continue pest control.
2-103.11 (O); Priority Foundation; With the adoption of the 2017 food code need now there are the "big 6" reportable illnesses instead of the "big 5" Have updated employee health policies. CDI education
0.0
5.
2-501.11; Priority Foundation; With the adoption of the 2017 food code now need to have a WRITTEN plan for the cleanup of vomiting and diarrheal events. CDI education
0.0
16.
4-501.114; Priority; Dish machine showing max. temperature of 143F on my dish plate thermomter as well as the gauges. The facilities temperature test strips are turning orange saying it is at 160F. Monitor gauges. Do not use machine to sanitize until it is sanitizing at 160F or above.
0.0
16.
4-601.11 (A); Priority Foundation; Soda nozzles with black buildup. Clean and sanitize as often as needed to prevent buildup. CDI
1.5
22.
3-501.16 (A)(2) and (B); Priority; Cut tomatoes in a bowl and then put in another container on top prep cooler. Holding at 45-46F. All potentially hazardous foods should be at 41F or below. CDI PIC removed bowl.
0.0
23.
3-501.18; Priority; Gravy had use by day of yesterday. Open bag of ham in prep cooler missing date label. Make sure to date label all potentially hazardous foods. Discard foods as needed. CDI discarded
0.0
41.
3-304.14; Core; Multiple soiled wiping clothes out on prep areas throughout inspection. Soiled wiping clothes should be store in sanitizer between uses.
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! Follow-Up: 04/08/2019
