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. There was not a person on duty that was certified in food safety during the inspection
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. There was not a person on duty that was certified in food safety during the inspection
1.0
General Comments
Prep cooler broke and PIC is waiting on new one to arrive. Broken equipment has been removed from kitchen. Using time control on tomato and cheese until new cooler arrives. The other items normally in unit were being held in small reachin cooler.
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. There was not a person on duty that was certified in food safety during the inspection
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. There was not a person on duty that was certified in food safety during the inspection
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. There was not a person on duty that was certified in food safety during the inspection
1.0
16.
4-501.114; Priority; When testing dish machine showing at 0-10ppm chlorine. Chlorine sanitizer should be at 50-100ppm. PIC has called someone to come look at unit. Until at 50-100ppm manually sanitize dishes in 3 comp sink.
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. There was not a person on duty that was certified in food safety during the inspection.
1.0
23.
3-501.18; Priority; One pan cooked chicken wings missing date label. PIC stated were made yesterday. Make sure to date label all potentially hazardous foods. CDI
2-102.11 (A), (B) and (C) (1), (4) - (16); Priority Foundation; Facility should have a manager on duty that is certified in food safety. There is not a person on duty that is certified in food safety and a priority violation was documented. 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. There was not a person on duty that was certified in food safety during the inspection.
1.0
16.
4-501.114; Priority; The dish machine is not providing a measurable amount of chlorine during the sanitizing cycle. Use the dish sink to sanitize all items in until the dish machine can be repaired. It must provide a chlorine concentration between 50ppm-100ppm on the surface of food contact items.
1.5
44.
4-903.11(A), (B) and (D); Core; Under the hand sink at the front beverage station, items that are used for beverage service is stored below the hand sink. No food/beverage contact items can be stored below the hand sink or drain lines of the hand sink.
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. There was not a manager on duty that had a certificate in food safety.
1.0
3.
Facility must have an updated employee health policy that includes all pathogens of concern.
0.0
5.
2-501.11; Priority Foundation; Facility must have a written vomit and diarrhea plan. Information left with owner on where to locate a plan.
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!
