3-501.18; Priority; One ziplock of red hots with date of 2/3. PIC stated that was the packaged date and then they freeze and then pull them to thaw when needed. Make sure to put thaw date on potentially hazardous foods. When freezing potentially hazardous foods the day that the package is opened is the first day and then the date that the food is pulled to be thawed starts the second day. And then should be used within 7 days. CDI PIC adding thaw date.
7-102.11; Priority Foundation; One spray bottle not labeled. PIC stated it was degreaser. Make sure all working containers of chemicals/sanitizers/cleaners are labeled with common name so that it is easy to identify what is in the container and prevent mixing of chemicals.
3-501.18; Priority; Red hots in ziplock bag thawing in walkin cooler with no date label. PIC stated they wait until they thaw a little to add date as the wetness wipes off the marker. PIC stated was just pulled this morning. PIC stated they open the package of red hots and then freeze the same day and then pull them to thaw when needed. When freezing potentially hazardous foods the day that the package is opened is the first day and then the date that the food is pulled to be thawed starts the second day. And then should be used within 7 days. CDI
0.0
43.
3-304.12; Core; Knife stored in between the prep cooler and in the prep table in front of the grill. When storing items should be on a clean portion of the FOOD preparation table or cooking EQUIPMENT only if the in-use UTENSIL and the FOOD-CONTACT surface of the FOOD preparation table or cooking EQUIPMENT are cleaned and SANITIZED at a frequency specified under sec.sec. 4-602.11 and 4-702.11;.
0.5
47.
4-501.11; Core; The walk-in freezer has ice buildup on the rack underneath the unit. PIC stated that it started this weekend and they already have the part ordered to repair the issue and just are waiting for it to arrive. Until repaired protect food from buildup. Can move away from the area or can put a pan on the top rack to catch the buildup.
3-501.18; Priority; Red hots in zip lock bag missing date label. All potentially hazardous foods should be date labeled once the original package is opened. CDI PIC stated bagged today date added.
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!
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!
Make sure that date marking is all done the same way. Prep cooler foods have the discard date. Vegetable beef soup in the walk in cooler has the preparation date.
Store cheese above raw sausage or bacon in the reach-in cooler. Use proper food storage to minimize risk of cross-contamination.
0.0
11.
Sanitizer was weak or vacant of chlorine solution. All solutions should be 50-100 ppm chlorine. Use test kits and change solutions regularly to ensure proper strength. Use sanitizer on all food contact surfaces, equipment, and utensils.
1.5
40.
Clean tops and sides of all equipment; clean cooler door gaskets on cooler doors.
0.0
48.
Repair closer on rear door exiting the kitchen.
1.0
49.
No documentation of approved training - no credit awarded.
Raw hamburger, cheese, and tomatoes were out of temp as noted. All cold hold potentially hazardous foods must hold at 45 degrees F or below. Do not stack foods too high at the prep unit so they hold proper temperature.
2.0
21.
Hot water was 119 degrees F. Hot water must be a minimum of 130 degrees F at the tap.
1.5
38.
Get quat test kits for quat based sanitizer.
0.0
44.
Keep dumpster doors and lids closed at all times.
0.0
48.
Repair closer on rear door exiting the kitchen.
0.5
49.
No documentation of approved training - no credit awarded.
Sanitizer was weak or vacant in spray bottle. All solutions must be 50-100 ppm chlorine. Change solutions regularly and use test kits to ensure proper strength. Lable all sanitizer bottles. Clean and sanitize soda fountain nozzles.
1.5
17.
Deli meat and cheese in prep unit was 50-52 degrees F. All cold hold potentially hazardous foods must hold at 45 degrees F or below. Use deeper stainless pans, and do not stack food too high in pans to help unit to hold proper food temperatures.
2.0
21.
Hot water was 127 degrees F. Hot water must be a minimum temperature of 130 degrees F at the 3-compartment sink.
0.0
40.
Clean tops and sides of equipment. Clean gaskets on cooler doors.
0.0
44.
Dumpster lids have been replaced. Replace missing drain plug.
0.0
49.
No documentation of approved training - no credit awarded.
Employee drinks should be placed below food and food prep areas.
0.0
17.
Food in walk in cooler was being held at 50*F. Food had to be thrown away. Walk in cooler can not be used until Environmental Health says it can be used. Drink walk in cooler can be used until the beer cooler is fixed.
2.0
23.
When cooling food place food in shallow pans that have lids with holes or wraps with holes.
1.0
44.
Backflow preventer for the can wash is needed.
0.5
49.
No documentation of approved training - no credit awarded.
Raw meats were above pre-cooked chicken, hot dogs and chili. when storing meats must store all raw meats below cooked, pre-cooked and ready to eat foods and vegetables. Employee moved during inspection.
3.0
11.
Drink nozzles had slime build-up, clean daily, employee cleaned during inspection.
1.5
42.
Keep sray nozzle and hanging above the over flow rim of the dish sink. And can wash hose needs a back flow preventer. Water to can wash has been moved to inside the hose at this time reaches to the can was area.
0.0
45.
Paint wood at can wash faucet
0.0
49.
No documentation of approved training - no credit awarded.
Employee drinks shall be stored in approved areas.
0.0
10.
Raw meats stored above ready to eat foods. Store raw meats below ready to eat foods. Thawing foods stored on dirty drainboard beside bottle of Chlorox bleach. Store foods in approved areas.
1.5
16.
Hotdog and hamburger out of temp. All hot foods shall be held 135 F or hihger. Burger was thrown in trash and hot dog was reheated.
2.0
24.
Food thawing at room temperature. Use an approved method to thaw foods.
0.5
30.
All employees shall wear effective hair restraints.
0.5
49.
No documentation of approved training - no credit awarded.
Gaskets to reach-in freezer needed cleaning, employee cleaned during inspection.
0.5
42.
Spray nozzle at dish sink was in the dish vats, there should be a separation between top of sink and bottom of spray nozzle. Employee used a tie to fix problem.
1.5
7.
NOT OBSERVED
0.0
9.
NOT APPLICABLE
0.0
10.
GENERAL COMMENT Do not heat/cook food in steamer (hot hold warmer) heat or reheat on top of stove or microwave.
0.0
11.
CORRECTED DURING INSPECTION Drink and tea nozzles had slim build up, better cleaning is needed. Sanitizer in dish sink was weak or vacant, proper strength should be 50 ppm. Employee cleaned nozzles and remade sanitizer.
1.5
13.
NOT OBSERVED
0.0
20.
NOT APPLICABLE
0.0
49.
No Documentation of Approved Training - No Credit Awarded
CORRECTED DURING INSPECTION Sliced cheese on ice bath 59 f. Must be held at 45 f or below. Use metal pans with lids and keep ice around edges of pans. If unable to keep 45 f or below, then use time control. Label cheese with time removed from cooler, use or discard within 2 hours.
2.0
24.
NOT OBSERVED
0.0
31.
NOT OBSERVED
0.0
42.
GENERAL COMMENT Hose at 3-compartment sink too long, cannot hang below the food rim of sink.
0.0
7.
NOT OBSERVED
0.0
9.
NOT APPLICABLE
0.0
11.
CORRECTED DURING INSPECTION Tea nozzle has buildup, clean often to prevent.
1.5
14.
NOT OBSERVED
0.0
20.
NOT APPLICABLE
0.0
23.
NOT OBSERVED
0.0
49.
No Documentation of Approved Training - No Credit Awarded
ALL EMPLOYEE BEVERAGES NEED TO BE KEPT/STORED BELOW OR AWAY FROM ESTABLISHMENT FOOD, FOOD PREP AREAS AND UTENSIL AREAS. EMPLOYEES MUST WASH HANDS BETWEEN HANDLING RAW MEATS AND READY TO CONSUME FOODS.
SANITIZER IN THIRD COMPARTMENT SINK WAS WEAK OR VACANT. KEEP SANITIZERMADE, WHEN USING CHLORINE (BLEACH) IT SHOULD BE 50-100 PPM. TEA NOZZLENEEDS BETTER CLEANING.
2.5
17.
HOOD VENTS NEED CLEANING, CONTAINER HOLDING CLEAN EQUIPMENT NEEDS BETTER CLEANING AND GASKET TO REACH-IN COOLER NEEDS TO BE REPAIRED.
KNIVES NEED TO BE CLEANED AND SANITIZED BETTER ESPECIALLY AROUND THE BOTTOM OF BLADES CLOSE TO THE HANDLES. ALL FOOD CONTACT UTENSILS SHOULD BE CLEANED GOOD AND THEN SANITIZED.
2.5
2.
SLAW AND CHEESE WERE 65 DEGREES F. ALL POTENTIALLY HAZARDOUS FOODS MUST MAINTAIN PROPER TEMPERATURES. ALL COLD FOODS SHOULD BE HELD AT 45 DEGREES F OR BELOW.
2.5
28.
FLOOR IN THE REAR SHOULD BE SEALED TO MAKE SMOOTH AND EASILY CLEANABLE
1.0
32.
USE APPROVED STORAGE TO KEEP ITEMS OFF THE FLOOR; REMOVE ANY EQUIPMENTTHAT IS NOT USED.
CHEESE WAS 49 F. HOT DOGS WERE 125 F. ALL POTENTIALLY HAZARDOUS FOODS MUST MEET TEMPERATURE REQUIREMENTS COLD FOODS SHOULD BE 45 F OR LESS; HOT FOODS SHOULD BE 140 F OR ABOVE.
RAW MEAT (HAMBURGERS) 65 F, CHICKEN PATTIES 115 F, CHEESE 52 F. ALL COLD FOODS MUST MAINTAIN 45 F OR BELOW AT ALL TIMES. ALL HOT FOODS MUST BE 140 F OR ABOVE AT ALL TIMES.
2.5
21.
KEEP PAPER TOWELS AT ALL HANDWASH SINKS. RESTROOMS NEED A GENERAL CLEANING.
1.0
23.
KEEP DUMPSTERS CLOSED AT ALL TIMES.
1.0
27.
WALLS & CEILING IN ROOM WHERE FREEZER IS MUST BE SMOOTH & EASILY CLEANABLE.
STORE CUPS OFF FLOOR UNDER COUNTER; BOXES OF SINGLE SERVICE UTENSILS OFF FLOOR; STORE SINGLE-SERVICE UTENSILS WITH HANDLE END UP FOR CUSTOMERS (REPEAT)
2.0
21.
SOME CLEANING NEEDED TO RESTROOMS
1.0
3.
MUST COOL FOODS QUICKLY (NOT AT ROOM TEMP); (USE ICE WATER BATH OR OTHER RAPID CHILL METHOD); LINEN USED FOR BISCUIT NEEDS CLEANING; (THROW BREAKFAST FOODS AWAY AFTER BREAKFAST)
STORE SPOONS HANDLE UP WHEN AVAILABLE TO CUSTOMERS, SINGLE SERVICE ARTICLES ON FLOOR IN CABINETS UP FRONT, REMOVE ALL ARTICLES FROM FLOORIN CABINET OR INSTALL SHELF > 6
0.0
2.
EGGS 60 F, CHEESE 50 F, FOOD IN REACH-IN COOLER 48 F (POTENTIALLY HAZARDOUS FOODS SHALL BE KEPT < 45 OR > 145)
2.5
23.
KEEP DUMPSTER DOORS CLOSED AT ALL TIMES AFTER USE.
1.0
27.
CEILING IN BACK ROOM NOT SMOOTH & EASILY CLEANABLE, REPLACE OR REMOVE EQUIPMENT (SUCH AS REFRIG. & CROCK POT)
1.0
31.
DO NOT REUSE CHEMICAL BOTTLES FOR SANITIZER, USE NEW CLEAN BOTTLES ONLY
TEA NOZZLE & SOFT DRINK NOZZLES SHOULD BE BROKE DOWN & CLEANED REGULARLY TO KEEP CLEAN. SANITIZER IN LABELED SPRAY BOTTLE TOO STRONG 300 PPM + (SHOULD BE 50 PPM - 200 PPM)
2.5
14.
CROCK POTS SHOULD NOT BE USED (REMOVE CROCK POT)
1.0
16.
SINGLE SERVICE CUPS OUT FRONT SHOULD BE PROTECTED IN PLASTIC OR SLEEVECABINETS OUT FRONT W/STORAGE; SHELVES MUST BE INSTALLED TO KEEP SINGLESERVICE & OTHER STORAGE OFF FLOORS.
1.0
21.
MENS & WOMENS REST ROOMS NEED TO BE CLEANED; TOILETS, FLOORS, ETC., EMPLOYEE HANDWASH SIGNS MUST BE POSTED IN BOTH REST ROOMS.
1.0
23.
DUMPSTER LIDS OPEN, SHOULD BE CLOSED AFTER EACH USE.
1.0
24.
FLYS PRESENT, TAKE MEASURES TO PREVENT/REMOVE.
2.0
25.
BACK DOOR CUT OF KITCHEN AREA SHALL BE SELF-CLOSING, REPAIR IT.
2.0
3.
CHEESE & MAYO, UNCOVERED IN COOLER, KETCHUP & MUSTARD BOTTLES STORED UNDER RAW HAMBURGER MEAT, (STORE ALL RAW FOODS BELOW READY TO SERVE FOOD & COVER ALL FOODS)
2.5
31.
TOXIC CHEMICALS SHALL BE STORED AWAY FROM ANY FOOD AREA, STORE BELOW &AWAY FROM FOOD AREAS. DO NOT USE OLD CHEMICAL BOTTLES FOR SPRAY SANITIZER, USE CLEAN NEW OR APPROVED BOTTLE FOR SANITIZER SPRAY
2.5
32.
STORAGE IN KITCHEN & IN STORAGE AREA SHOULD BE OFF FLOORS & ON AN APPROVED SHELVES (6
0.0
9.
HANDS SHOULD BE WASHED AS NEEDED USING ANTI-BACTERIAL SOAP & THEN HANDDRYING W/SINGLE USE TOWEL.
