6-501.111; Core; flies present in the kitchen around the open top prep cooler. Utilize fly fans and automatic drive thru windows to ensure protection from flies. Increase pest control to eliminate flies.
2-102.12 (A); Core; No certified food protection manager on duty. Should have a certified food protection manager on duty during all hours of operation.
6-501.111; Core; Flies seen through out facility. Facility should be free of all pests. Continue to take measures to control pests.
1.0
41.
3-304.14; Core; One sanitizer bucket too weak at 0ppm. Wiping cloths should be stored in sanitizer at correct concentration between uses. Quat sanitizer should be at 200ppm. CDI PIC remade bucket.
4-501.114; Priority; No sanitizer made during inspection. There should be sanitizer available at all times. CDI Employee made sanitizer buckets at correct concentration.
1.5
23.
3-501.18; Priority; One container of sausage in walkin cooler with use by date of yesterday. CDI Discarded.
0.0
23.
3-501.18; Priority; Container of bacon with date label that stated was prepped and should have been discarded the same day 12/31. PIC stated this was a incorrect label as bacon is not a 1 day item. CDI PIC adding correct discard date.
0.0
47.
4-501.11; Core; In the walk-in freezer there was ice clumps on floor and ice on one of the boxes. Remove ice and make adjustments so buildup doesn't happen.
4-501.114; Priority; One of the cups that the stirrers are sitting had sanitizer to weak at 0ppm. Quat. sanitizer should be at 200ppm. CDI cups remade to correct concentration
0.0
22.
3-501.16 (A)(2) and (B); Priority; Top prep cooler holding items at 46-48F. All potentially hazardous foods being cold held should be at 41F or below. PIC called someone to come look at unit. Using ice bath on items still in unit until it is repaired.
1.5
38.
6-501.111; Core; Flies through out facility. Continue pest control. Facility should be free of all pests. PIC stated have fly fans at store just waiting for someone to install them.
0.0
47.
4-501.11; Core; In the walk-in freezer there was ice clumps on floor. Remove ice and make adjustments so buildup doesn't happen.
4-501.114; Priority; The cup that the stirrers are sitting had sanitizer to weak at 0ppm. Quat. sanitizer should be at 200ppm. CDI cups remade to correct concentration
0.0
23.
3-501.18; Priority; Sausage and cheese in walkin cooler with use by dates that have passed. Follow date labels and discard as needed. CDI foods discarded
1.5
47.
4-501.11; Core; In the walk-in freezer there was ice all over and some buildup on boxes. Remove ice and make adjustments to stop buildup.
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!
