3-501.16 (A)(2) and (B); Priority; Reach-in cooler was holding chicken salad/various at 45F. All cold hold potentially hazardous foods must hold at 41F or below. Thermostat was adjusted during inspection. CDI Monitor temps closely for the next 24 hours or so and call qualified technician if necessary to check for proper operation.
1.5
49.
4-602.13; Core; Clean tops and sides of all equipment. General equipment cleaning.
3-302.11; Priority; Raw chicken was thawing in middle compartment while dirty dishes and soap were present in the wash compartment. Food prep activities and utensil washing activities cannot be mixed due to cross-contamination risk. In order to use utensil washing sink as a food prep sink it must be fully converted removing all utensils and then clean and sanitize. After prep work sink must be converted back using the same procedure. Manager education. CDI
1.5
38.
6-501.111; Core; Flies present inside the facility today. Take measures to control and eliminate all flies from the facility.
3-501.16(A)(1) ; Priority; Two containers of chicken-n-pastry hot holding in the steam table at 109F-119F. The containers were sitting on top of bags of BBQ and not in the water to keep it hot. Foods in hot holding must be 135F or above. Items were rotated out to reheat for hot holding.
1.5
54.
5-501.113; Core; The dumpster is missing lids. Contact company for replacement.
3-501.19; Priority Foundation; Fried chicken is held under time control. Potato salad and slaw are held under time control as well. The time that the food was removed from temperature control was not documented at start of inspection. Employee was able to document the time correctly on the order slip. Chicken can only be held for a maximum of 4 hours and the time must be documented. The potato salad and slaw are held for 1 hour then placed back into cooler and then more containers are placed into the holding unit. Since they are held at or below 60F, the items can be held for a maximum of 6 hours. Since multiple containers are being rotated the containers must be identified to the actual time documentation record. Time stamps accurately created.
1.5
39.
3-307.11; Core; Raw chicken can only be prepared at the dish sink if the sink is clean and free of all other items.
0.0
53.
6-501.18; Core; Clean the restrooms each morning to remove dirt, debris, paper. Replace the damaged dispensers in the mens restroom.
7-204.11 ; Priority; The chlorine strength in the sanitizer buckets for wiping cloths was well over >200ppm. A properly mixed chlorine based sanitizer is between 50ppm-100ppm. This solution should be used to hold wiping cloths in between uses. Dilute the solution to a concentration between 50ppm-100ppm and use test strips to check.
1.0
49.
4-601.11(B) and (C); Core; General cleaning needed on shelving below prep stations and around the dish sink.
5-202.12; Core; The hand sinks in the restrooms do not have hot water. Convenience store manager stated that there was a leak in the water heater so it is the active process to replace the heater, leak has been repaired. Hot water in the restaurant at the hand sinks and dish sink is >120F. Hot water in the restrooms should be a minimum of 100F.
2-201.12; Priority; October 1, 2021, a new employee health form with 6 reportable illness is required. Information was given to the facility.
0.0
5.
2-501.11; Priority Foundation; October 1, 2021, a written clean up plan for vomit and diarrhea. Information was given to the facility.
0.0
22.
3-501.16 (A)(2) and (B); Priority; The reach-in cooler is holding ham, cheese and other items at 45*F. All cold hold foods must be held at 41*F or below. Thermostat was turned down during inspection.
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! Follow-Up: 09/19/2019
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!
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!
