2-102.11 (A), (B) and (C) (1), (4) - (16); Priority Foundation; No CFPM available with priority violations present. Demonstration of knowledge of food safety protocols is required. CDI education.
1.0
2.
2-102.12 (A); Core; A) The PERSON IN CHARGE shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM. No CFPM on site.
1.0
16.
4-501.114; Priority; food contact surface solution is required at all times. There is was no sanitizer prepared at start of inspection with food items already prepared. Do not begin preparing any food items until a surface sanitzer is provided. Sanitizer bucket was prepared at inspection. CDI
1.5
16.
4-601.11 (A); Priority Foundation; EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. Pf
All plastic food pans must be clean to sight and touch. Throughly remove all sticker residue during washing. Many “clean” pans stacked with sticker residue at the dish sink. Items placed back in dish sink for washing. CDI
0.0
24.
3-501.19; Priority Foundation; Written time control policy requires time stamps to be placed on the items in the pizza case and in the customer hold hold display case. Follow all procedures outlined in the time control policy. Time stamps added at inspection. CDI
1.5
44.
4-901.11; Core; Clean food pans stacked wet on the drain board of the dish sink. Cross stack pans to allow for proper air drying. Air drying of equipment and utensils is required.
0.0
51.
5-203.14; Priority; spray hose on the small sink at the self service island is hanging into the basin of the sink. An air gap is required at this sink to prevent back siphonage into the plumbing system. Repair this sink within 3 days from the date of this inspection. Verification to check repair in 3 days. A PLUMBING SYSTEM shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the FOOD ESTABLISHMENT, including on a hose bibb if a hose is attached or on a hose bibb if a hose is not attached and backflow prevention is required by LAW, by:
(A) Providing an air gap as specified under sec. 5-202.13 P; or
5-205.11; Priority Foundation; (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf
(B) A handwashing sink may not be used for purposes other than handwashing. Pf
employee handsink in the kitchen has cans and motor oil stored in the basin. Do not use employee handsinks for any other purposes aside from handwashing. Items removed at inspection. Cdi
1.0
51.
5-205.15; Core; dish sink in the back of the kitchen is slow draining. Remove any clogs and make any necessary repairs. If sewage from the grease trap or floor drains back up into the facility all food operations must stop immediately and may not resume until all plumbing is repaired and floors are cleaned and disinfected. No evident of backing up in the sink or floor drains at this inspection. Maintain all plumbing and fixtures in good repair. Work order has been placed prior to inspection this morning.
2-102.12 (A); Core; The PERSON IN CHARGE shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM.
1.0
24.
3-501.19; Priority Foundation; a written time control policy is required and all steps of the time control policy must be followed including marking hot held items in the customer case for time of expiration. pizza in the hot hold display did not have a time stamp. a template plan was provided for use and pizza was discarded by PIC. Pizza was above 135f at time of inspection. CDi
4-601.11 (A); Priority Foundation; Food pans have a build up of sticker residue on the outsides of pans. When washing food pans, remove all sticker residue, rinse, and sanitize all pans. Clean the under portions are of the hot dog roller frequently. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. Pf CdI education.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Customer case holding premade sandwiches is holding at 44F. All tcs foods must be held at 41F or below. Have this unit serviced/repaired/ and/or adjusted to ensure the unit is holding at 41f or below at all times. CDI education.
2-201.12; Priority; With the adoption of the 2017 food code 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
Quat sanitizer is used in this establishment. check the concentration of the sanitizer using appropriate test strips and keep them readily available. Mix sanitizer according to the manufacturers instructions and maintain between 200-400 ppm.
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!
