3-501.16(A)(1) ; Priority; Meatballs were 126F. All hot hold potentially hazardous foods must hold at 135F or above. Make sure heat setting on hot hold equipment is set high enough to maintain proper temps. Staff should check food temps frequently to ensure compliance. Heat setting on hot hold unit was turned up during inspection. Product reheated to 165F or greater and placed back into hot hold. CDI
1.5
22.
3-501.16 (A)(2) and (B); Priority; Chicken, lasagna in drawer unit was 45F. All cold hold potentially hazardous foods must hold at 41F or below. Coolers must maintain proper food temps at all times even during busy times of frequent opening and closing. Have qualified technician check cooler for proper operation. Use other working coolers until unit can be repaired. Manager education. CDI
1.5
24.
3-501.19; Priority Foundation; Facility is doing a much better job of documenting times for pizza by the slice. The sheet had the last several weeks of time documentation but the time for today was missing. Make sure to promptly document time when product goes into service. Manager education. CDI
3-302.11; Priority; In the walk in cooler, raw shell eggs were stored on top of salad dressings. Food stored in direct contact with open boxes in the walk in freezer and boxes stored on the floor. Foods must stored in a manner to keep them protected. Store raw eggs below items that are ready to eat. Store foods in covered containers that were manufactured to hold food in direct contact with and with covers. Items were rearranged.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Deli meat, sliced tomatoes in the open top portion of the salad prep cooler were 44F - 45F. Lasagna and cooked pasta in the cooler below the grill were 44F. All foods in cold holding must be 41F or below. Units need to be serviced or adjusted to be able to hold foods 41F or below. CDI with education.
1.5
24.
3-501.19; Priority Foundation; 3/4 of a pizza that was cut in to slices was sitting on the food prep table at 81F. Employees quickly wrapped and placed in the cooler. This pizza is used to serve slices when ordered by customer and under the facility SOP is supposed to be under time control. No time was documented on the product. If food is going to be held without temperature control then it must be held under time control. As per the facilities SOP, the time the product was placed at room temperature must be documented. Operator able to indicate the time it was cooked. Use or discard the pizza within the 4 hour hold time, discard the remaining.
1.5
39.
3-307.11; Core; Employee coat stored on shelf by dry food items. All employee items must be stored in a location that is away from the food storage areas and food service items.
0.0
41.
3-304.14; Core; The sanitizer solution in the bucket that had wiping cloths in it was weak at start of the inspection. When the solution was remade, it was very strong. Solution was diluted to 100ppm chlorine. When using a chlorine based sanitizer, the concentration must be between 50ppm-100ppm.
0.5
44.
4-901.11; Core; Employee observed wiping utensils with a cloth to dry them before storing them. All items must be air dried only, they cannot be towel dried. Do not line shelving with cloths to dry dishes on.
3-501.19; Priority Foundation; Pizza for sale by the slice, marinara sauce and garlic in oil sauce are all held at room temperature under time control. Pizza was made to sale by the slice, it was placed at room temperature and the time was never documented. The facility is supposed to be using a dry erase board but no markers for board were available. By the 24th of October, have the form completed for the SOP on how you will use time control and have it implemented with correct documentation.
1.5
39.
3-305.11; Core; A few boxes are on the floor in the walk in freezer from yesterdays delivery. All storage must be stored above the floor on shelving that is a minimum of 6 inches above the floor. At the end of the shift or day, the delivery should be placed on shelving.
2-401.11; Core; Employee beverage on food prep table (by door). Keep beverages away and below all food prep areas and food storage areas.
0.0
22.
3-501.16 (A)(2) and (B); Priority; The salad prep cooler was holding foods as listed above 45F-46F. The pizza prep cooler was holding foods as listed above 45F. Cooler drawers below the grill were holding foods at 44F. Foods in cold holding must be 41F or below. All units need to be serviced and adjusted to be able to hold foods 41F or below, even during busy times and warm weather.
3.0
23.
3-501.17; Priority Foundation; In the walk in cooler there was a container that had wrapped ham, wrapped turkey, wrapped pepperoni, other wrapped pizza and sandwich meats. The date label on pan was 7/11. Foods were still frozen from removal on previous day from freezer. Make sure all items are accurately date labeled. Operator labeled.
3-501.16 (A)(2) and (B); Priority; Foods in the top portion of the salad prep cooler (turkey, cheese, sliced tomatoes) were holding 44F-46F. Dressings in the bottom of this unit were 44F. Foods in cold holding must be held at or below 41F at all times, unit must be able to keep foods at or below this temperature. Unit needs to be serviced to do so. Unit should not be used until it is repaired and proven to hold 41F or below. CDI with education.
1.5
36.
4-302.12; Priority Foundation; Food thermometer not working due to the batteries being bad. Operator going to store to purchase new ones. Use the thermometer to check food temps with to ensure safety and compliance.
0.0
39.
3-305.11; Core; Several boxes of cheese stored on the floor in the walk in cooler. Store all foods and food contact items on shelving that is a minimum of 6 inches above the floor. May need to provide extra shelving in the walk-in cooler.
2-102.11 (A), (B) and (C) (1), (4) - (16); Priority Foundation; While the food service is in operation, there must be a manager on duty that has a valid certificate in food safety training. Certificates are expired and there is a priority violation. CDI with education.
1.0
2.
2-102.12 (A); Core; While the food service is in operation, there must be a manager on duty that is certified in food safety and has a valid certificate. The current certificates are expired for the management on duty during the inspection.
1.0
6.
2-401.11; Core; Opened Bag of chips on the prep table with opened container of queso dip, plate with knife and brownie on food prep sink. Employee beverage in open cup on shelf above food in walk in cooler. Employee observed putting food in mouth in the kitchen. All beverages must have a cover/lid and straw. Keep them stored below and away from all food prep areas and food storage areas. No eating or consuming foods in the kitchen. Employees must consume food in designated areas in the facility such as dining room or outside. Do not place foods that have been consumed from on food prep areas or food storage areas.
0.5
22.
3-501.16 (A)(2) and (B); Priority; The salad prep cooler is holding foods (deli turkey and ham, sliced tomatoes, etc.) in the top portion at 45F. Foods below the grill (chicken, pastas, alfredo sauce, etc.) are holding between 44F-46F. Foods in cold holding must be held at or below 41F. Foods in the temperature range of 42F-45F should not be sold from the facility and equipment should be serviced. The dials on units were adjusted to a lower/colder setting. Monitor.
1.5
39.
3-305.11; Core; A few boxes of food were stored on the floor in the walk in cooler. Make sure all items are stored on approved shelving that is a minimum of 6 inches above the floor.
3-403.11; Priority; Meat sauce 147F and meat balls in sauce 114F in the hot holding drawers on make line. The hot holding drawers are designed to hold food hot not reheat. Items must be reheated on the grill or stove to 165F minimum temperature within 2 hours then hot held at 135F or higher in the drawers. Items moved to grill to reheat.
1.5
24.
3-501.19; Priority Foundation; Garlic in oil/margarine and cups of marinara sauce on counter top without time or temperature control. This violation was documented and discussed during the inspection on 7/21/22. It was noted then that the food will be held under time control using the existing white board with dry erase marker. Items can be held for a maximum of 4 hours but there must be a tracking system. When the items are removed from temperature control, the time must be documented on the white board. Develop written procedures for all items held under time control. The facility has only been open 20 minutes at time of discovery so that time was documented.
1.5
28.
7-204.11 ; Priority; One of the spray bottles marked 'sanitizer' had a very strong chlorine concentration. When using a chlorine based sanitizer, the concentration must be between 50ppm-100ppm in chlorine strength. Solution was remade to 100ppm chlorine.
0.0
33.
3-501.15; Priority Foundation; Grilled chicken was observed cooking and the cook temp was checked. Upon completion of the cooking, it was removed from the grill and placed in a pan on the prep table to cool. Employee stated they will cover and place in cooler to cool. There must be a method to rapidly cool foods such as shallow pans in ice bath or in freezer. Leaving on prep table to cool or covering and placing in cooler to cool is not an approved method. Container was placed in ice.
3-501.16 (A)(2) and (B); Priority; Foods in the top portion of the open top salad prep cooler were 44F-45F, Foods in the open top pizza prep cooler were 43F-45F, Foods in the cooler below the grill were 43F. All foods in cold holding must be held at or below 41F, units must be able to hold the foods at this temperature even during busy times of the day. Adjust the thermostats on units and monitor, a repair on the unit will be needed if they still cannot hold foods 41F or below. Cups of marinara sauce on the counter at 64F. Marinara sauce is a heat treated plant food that is TCS and must be held under time or temperature control. The garlic in margarine mixture is placed on the counter without temperature control as well and was 75F. The jar that the garlic is received in from the manufacturer states to refrigerate after opening. This product must be held under temperature control at 41F or below. If wanting to leave the sauce and garlic mixture on the counter without temperature control then they can be under time control. Use the same white board as pizza to document the time the item was removed from the cooler. Hold for 4 hours maximum, if not served then discard.
1.5
24.
3-501.19; Priority Foundation; Pizza that is cooked and then placed on the shelf to be sold by the slice did not have any time documentation on it. TCS Foods must be held under temperature control OR time control. This pizza is out of temperature control when placed on the shelf at room temp so it MUST be on time control. A white board is located by the pizza, the time that the pizza is removed from the oven should be documented here. It can be held for a maximum of 4 hours, then sold or discarded.
4-501.114; Priority; One sanitizer bottle too strong with bleaching out test strips and so was over 200pm. All other buckets and bottlers were at correct concentration. CDI PIC poured out bottle and remade to correct ppm.
0.0
23.
3-501.18; Priority; Chicken wings, cut deli meats, and cut cheese with date labels passed 7 days. PIC stated those were the incorrect dates because chicken and deli meats were yesterday and cheese was on Friday. PIC updated to correct date labels. Make sure when putting items into cooler to update the date label so that can accurately track time. CDI
1.5
28.
7-102.11; Priority Foundation; One spray bottle with chemical in it not labeled. All working containers of cleaners/sanitizers/chemicals should be labeled with the common name so that it is easy to identify what is in the bottle and so that that there is no mixing of chemicals. CDI bottle labeled.
4-501.114; Priority; Sanitizer to in sink too weak. PIC stated was just made during change over and must have not been tested. PIC remade sanitizer to 200ppm. CDI
0.0
22.
3-501.16 (A)(2) and (B); Priority; The drawer cooler under the grill had chicken cooling in it that was at 74F. Other items around the chicken were at 44-50F. PIC stated that had been busy during lunch and so cooler and been opened and closed a lot during that time. Do not cool chicken in that cooler and keep drawers closed as often as possible. Make adjustments so cooler can keep up with rush times. After chicken removed and rechecked cooler had come down to 40F. CDI
1.5
22.
3-501.16 (A)(2) and (B); Priority; Top of prep cooler at 40-45F. The top was open during inspection so foods at top of containers were out of temperature. Keep top closed when not in use so that foods stay at correct temperatures. CDI education
2-201.11 (D )and (F); Priority; With the adoption of the 2017 food code now there are the "big 6" illnesses instead of the "big 5". Need have updated employee health policy. 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 vomiting and diarrheal events. CDI education
If small portions of sauce are kept in to go cups for fast service these must be left in the cooler to be held at 41f or below or placed on time control when held on the counter at room temperature and discarded at 4 hours from time of removal from refrigeration.
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!
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!
