5-205.11; Priority Foundation; At the start of inspection there was a bottle of bleach and spray bottles sitting in the hand washing sink. A hand washing sink may not be used for purposes other than hand washing. PIC removed the items from the hand sink. CDI
1.0
23.
3-501.17; Priority Foundation; A large slice of cut melon was not dated. READY-TO-EAT, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD prepared and held in a FOOD ESTABLISHMENT for more than 24 hours shall be clearly marked to indicate the date or day by which the FOOD shall be consumed on the PREMISES, sold, or discarded when held at a temperature of 41ºF or less for a maximum of 7 days. The day of preparation shall be counted as Day 1. PIC stated that it was cut yesterday and was able to properly label it. CDI
4-501.19; Priority Foundation; The hot water at the dish sink would not raise above 100F. The required temperature for manual dish washing is a minimum of 110F. Adjust the hot water heater to provide 110F at the dish sink at all times. Verification to check hot water in 10 days from the date of this inspection. The temperature of the wash solution in manual WAREWASHING EQUIPMENT shall be maintained at not less than 43 C (110 F) or the temperature specified on the cleaning agent manufacturer's label instructions. Pf
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
41.
3-304.14; Core; The sanitizer solution was weak and tested at less than 50ppm for chlorine. make sanitizers daily and ensure proper concentration with test strips. For chlorine based sanitizers the proper concentration is 50-100ppm.
2-102.11 (A), (B) and (C) (1), (4) - (16); Priority Foundation; Based on the RISKS inherent to the FOOD operation, during inspections and upon request the PERSON IN CHARGE shall demonstrate to the REGULATORY AUTHORITY knowledge of foodborne disease prevention, application of the HAZARD Analysis and CRITICAL CONTROL POINT principles, and the requirements of this Code. The PERSON IN CHARGE shall demonstrate this knowledge by:
(A) Complying with this Code by having no violations of PRIORITY ITEMS during the current inspection; Pf CDI education provided.
1.0
2.
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
22.
3-501.16 (A)(2) and (B); Priority; Cut melon in the prep top cooler and reach in portion of the cooler were holding at 44F. All TCS foods must be held at 41F or below. Adjust the thermostat on the cooler and keep lids closed as much as possible to allow for the cooler to hold all foods at 41F or below. CDI education.
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. Establishment is new and has 210 days to obtain certification.
0.0
3.
2-201.11 (A), (B), (C), and (E); Priority; An employee health policy is required informing all workers of symptoms and diseases that exclude them from working with food and when to report to the health dept. Employee health agreement form was given to the PIC at inspection and may be used as employee health form. Have all employees read this form. CDI
0.0
5.
2-501.11; Priority Foundation; A written vomit and diarrhea clean up plan is required. a template plan was given to PIC at inspection and may be used as facilities plan if desired. Maintain documents on site for employees to reference. CDI
0.0
23.
3-501.17; Priority Foundation;refrigerated, READY-TO-EAT, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD prepared and held in a FOOD ESTABLISHMENT for more than 24 hours shall be clearly marked to indicate the date or day by which the FOOD shall be consumed on the PREMISES, sold, or discarded when held at a temperature of 5ºC (41ºF) or less for a maximum of 7 days. The day of preparation shall be counted as Day 1. Pf Cut melons of any type, cut lettuce (slaw), and crepes must be date labeled. Hot dogs must be dated with the date the manufacturers outer wrapping is opened with day 1 as the date of opening the product. slaw, hot dogs, and crepes were all labeled at inspection. CDI
1.5
41.
3-304.14; Core; A properly prepared food contact surface sanitizer is required at all times for use with wet wiping cloths. the sanitizer bucket solution was less than 50ppm of chlorine at inspection. Monitor all sanitizer buckets throughout the day to ensure chlorine sanitizer is at 50-100ppm at all times. Sanitizer remade at inspection to correct concentration.
