2-301.14; Priority; An employee was observed using hand sanitizer on gloves instead of removing and re-washing hands after changing tasks. During FOOD preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks. CDI (Education, PIC immediately told the employee to was their hands and put on new gloves before working with the food.)
2-201.11 (D )and (F); Priority; With the adoption of the 2017 food code now there are the "big 6" reportable illnesses instead of the "Big 5". CDI PIC printed out new policy during inspection and employees are signing
2-201.11 (D )and (F); Priority; With the adoption of the 2017 food code now there are the "big 6" reportable illnesses instead of the "Big 5". Make sure to have updated employee health policies with all 6 illnesses. 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 clean up of vomiting and diarrheal events. CDI education
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!
Some packages of food were partially wrapped and not fully covered in the walk-in cooler. Make sure all foods are covered or wrapped completely for protection.
1.5
28.
Flies were present inside the facility; take measures to control and eliminate all flies.
1.0
44.
Keep all dumpster doors and lids closed at all times.
0.0
45.
Repair floor tiles at the rear can wash.
0.0
47.
Use approved storage to keep all items off the floor.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Employees are touching lettuce and making sandwiches with bare hands. In order to minimize bare hand contact with food, an employee must use gloves or tongs. Will follow up on this issue on 2/2/12.
1.5
11.
Clean and sanitize prep tables and sinks after each use.
0.0
34.
Air dry all food pans after washing them. Do not stack items WET.
0.5
46.
Replace all burned out light tubes.
0.0
47.
Use approved storage to keep all items off the floor. Onion slicer was sitting on crate in the walk-in cooler.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Employees use bare hands to prepare sandwiches. Must use gloves or utensilis.
0.0
10.
Do not drag drink cups through ice. Use ice scoop to put ice into cups. Repair drip in walk in freezer so ice/water does not drip on food boxes. Pan was placed on top to catch drip until it is repaired.
1.5
49.
In order for facility to recieve 2 bonus points on inspection, hours of training form must also accompany ServSafe certificate. Contact your instructor for this form. Class must be at least 12hours. Points will not be awarded on next inspection if hours of training form is not in restaurant.
Food boxes were stored directly on the floor in the walk-in freezer. Do not place food or boxes on the floor at ANY time. Make sure all foods are wrapped up and protected when being stored in coolers or freezers. Store ice scoops handle up to avoid hand or fingernail contact with ice.
1.5
13.
Hamburgers had a final cook temp of 130-141 degrees. All ground beef should be cooked to an internal temperature of 155 degrees F or greater.
2.0
21.
Hot water was 118 degrees F at the beginning of the inspection; water heater was turned up and the problem was corrected.
0.0
28.
A few flies were present in the kichen today. Take measures to control them or prevent their entry.
0.0
36.
Replace broken gasket on one reach-in freezer unit.
0.0
49.
Documentation of approved training - 2 point credit awarded.
CORRECTED DURING INSPECTION Wrap up and protect all food products in the walk-in cooler. Cheese was left un-wraped or uncovered in the walk-in cooler. All foods must be stored protected.
1.5
14.
NOT APPLICABLE
0.0
20.
NOT APPLICABLE
0.0
23.
NOT APPLICABLE
0.0
26.
NOT APPLICABLE
0.0
49.
Documentation of Approved Training - 2 Point Credit Awarded
Air dry all utensils good before stacking. do not stack items wet.
0.5
35.
keep all single service items covered or protected.
0.5
36.
GENERAL COMMENT/clean fan covers in walk-in cooler
0.0
44.
Get lid for one dumpster; plug for the other.
0.5
47.
GENERAL COMMENT/use approved storage to keep items off the floor.
0.0
2.
CORRECTED DURING INSPECTION store all employee drinks in approved locations drink stored on a prep table and in the walk-in cooler above food. drinks discarded;
1.5
14.
NOT APPLICABLE
0.0
49.
Documentation of Approved Training - 2 Point Credit Awarded
WALK-IN COOLER HOLDING PRODUCTS AT 46-47 F COOLER APPEARS TO BE FROZENCALL TECHNICIAN TO CHECK PROPER COOLER OPERATION. ONE PACKAGE OF HAM WAS 50 F. PRODUCT WAS DISCARDED WILL FOLLOW UP ON WALK-IN COOLER OPERATION IN 2 DAYS.
TAKE OUT WINDOW AT THE DRIVE-THRU NEEDS TO BE SELF CLOSING.
1.0
28.
CLEAN FLOORS UNDER THE FRONT BEVERAGE COUNTER (CUSTOMER AREA). CLEAN FLOORS IN STORAGE AREA. REPAIR FLOOR AND WALL BOARD AROUND THE CANWASHSINK AND BACKDOOR.
0.5
3.
VENTILATION IS DRIPPING WATER ON FOOD BOXES IN THE WALK-IN FREEZER. DONOT STORE ANY ITEMS UNDER THE DRIP. REPAIR THE LEAK.
STORE ALL SINGLE SERVICE ITEMS WRAPPED UP AND PROTECTED. SINGLE SERVICE LIDS AND OTHER ITEMS UNWRAPPED OR PARTIALLY UNCOVERED.
1.0
23.
KEEP DUMPSTER DOORS CLOSED AT ALL TIMES.
1.0
9.
ALL EMPLOYEE DRINKS SHOULD HAVE A LID AND STRAW; STORE PERSONAL DRINKSAWAY FROM FOOD PREP OR UTENSIL AREAS. DRINK SITTING ON UTENSIL AIR DRYING RACK AND OPENED ORANGE JUICE IN THE WALK-IN COOLER.
ONIONS 103 F 50 F MILK, 48 AMERICAN CHEESE CHOCOLATE PIE 55 F, CHICKENSTRIPS 127 F. KEEP ALL POTENTIALLY HAZARDOUS FOODS AT OR BELOW 45 OR AT OR ABOVE 140 F.
2.5
23.
CLEAN UP THE DUMPSTER PAD THE DUMPSTER AND CARBBOARD DUMPSTER ARE MISSING DRAIN PLUGS. REMOVE OLD EQUIPMENT
MUST COMPLETELY AIR DRY CONTAINERS BEFORE STACKING; (SHAKE MIXER-DO NOT REUSE CONTAINER OF WATER TO CLEAN OFF)
1.5
17.
MANY GASKETS NEED REPLACING; DUCT TAPE ON COOLER - REMOVE; MANY AREAS (SHELVES, UNDER ICE MAKER, ETC) NEED CLEANING; HANDLE ON UNIT BROKE/ LOOSE
1.0
2.
SLICED CHEESE AT 50-55 F; (PARMESEAN CHEESE NEEDS TO BE < 45 F OR TIMECONTROLLED); BACON AT ROOM TEMP; BACON MUST BE CRISP (ALL FAT) COOKED OUT TO STORE AT ROOM TEMP; KEEP UP WITH TIME ON ONIONS/PEPPERS; ALL POTENTIALLY HAZARDOUS FOODS MUST BE < 45 > 140 F, OR USE TIME CONTROL (< 2HRS)
2.5
23.
CLEAN UP DUMPSTER AREA
1.0
28.
FLOORS NEED CLEANING IN SOME AREAS (I.E. UNDER CUSTOMER SELF-SERV AREAUNDER EQUIPMENT ETC.
0.5
3.
ALL FOOD CONTAINERS STORED OFF FLOOR (I.E. PICKLES, BOXES IN FREEZER)
MUST WASH, RINSE & SANITIZE (FULLY SUBMERGED) AT 3-COMP SINK; TOMATO SLICER NOT PROPERLY CLEANED (DO NOT STORE ON FLOOR)
2.5
2.
CHEESE AT 54 F (REPEAT); BACON AT ROOM TEMP. BACON HAS TO BE CRISPY (ALL FAT COOKED OUT) TO LEAVE OUT AT ROOM TEMP; ONIONS/PEPPERS AT 120FALL POTENTIALLY HAZARDOUS FOODS < 45 F, > 140 F, OR USE TIME IN PLACE OF TEMP. (< 2HRS)
2.5
3.
NO FOOD CONTAINERS STORED ON FLOOR (I.E. PICKLES & IN FREEZER)
REPAIR COOLER AT FRONT COUNTER. CLEAN GASKETS ON COOLERS. REPAIR WALK-IN COOLER HANDLE. REPAIR SHELVES IN SMALL REACH IN COOLER THAT ARE RUSTY AT FRONT COUNTER. DO NOT USE FRY FRIER BASKETS.
1.0
24.
FEW FRUIT FLIES & HOUSE FLIES PRESENT AROUND ICEE MACHINE.
2.0
28.
CLEAN FLOORS UNDER AND BEHIND EQUIPMENT AND SHELVES.
