4-901.11; Core; Some of the containers on the drying rack were stacked wet. After cleaning and SANITIZING, EQUIPMENT and UTENSILS Shall be air-dried or used after adequate draining as specified in the first paragraph of 40 CFR 180.940. CDI employee stacked containers in a way that they could properly air dry.
2-401.11; Core; employees observed eating food in the kitchen while prepping/portioning ready to eat foods. Employee must eat in designated areas away from exposed food to prevent contamination of foods and hands.
0.5
9.
3-301.11; Priority; Food employees may not contact ready to eat foods with bare hands. employees observed handling break and cooked chicken wings with bare hands during portioning and plating. chicken wings are fried to order after portioning. do not handle any ready to eat foods with bare hands. CDI education
0.0
38.
6-501.111; Core; Continue to work on controlling flies. many flies observed in the kitchen area. Control pests to eliminate flies.
0.0
41.
3-304.14; Core; concentration of quat sanitizer in the spray bottle and one bucket was weak. change out sanitizers as needed to maintain concentration of quat sanitizer at 200-400ppm. Buckets remade at inspection.
2-401.11; Core; Employee drink cup sitting on the prep table by the meat slicer in the back prep areas. All employee drinks must be stored below and away from prep surfaces.
0.5
44.
4-901.11; Core; plastic pans stacked wet on the drying rack. Cross stack plastic pans so they may air dry. All utensils and pans must be air dried after washing and sanitizing.
2-401.11; Core; employee drink cup sitting on the clean dish rack at the back dish sink with clean pans. Store all employee drinks below and away from food, utensils, and clean dishes.
0.0
9.
3-301.11; Priority; Employees observed plating cooked french fries on customer paltes using bare hands. No bare hand contact with ready to eat foods allowed. Except when washing fruits and vegetables as specified under Section 3-302.15 or as specified in Paragraphs (D) and (E) of this section, food employees may not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, SINGLE-USE gloves, or dispensing equipment. P CDI education of employees on proper food handling and glove use.
2.0
43.
3-304.12; Core; scraper stored between the tables in the crack at the pizza prep area. Do not store in use utensils in between tables. This area is not regularly cleaned and sanitized. Store all in use utensils in a clean area and clean and sanitize the utensils at least every 4 hours. Store in use utensils 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
44.
4-901.11; Core; plastic pans stacked wet on the drying rack. Cross stack plastic pans so they may air dry. All utensils and pans must be air dried after washing and sanitizing.
3-501.13 ; Priority Foundation; ROP salmon thawed under refrigeration in the one door cooler in intact packages. Statements on the package from manufacturers state to remove the salmon from the packaging for thawing. Open the packages to introduce oxygen to the product for thawing. Frozen chicken breasts thawing in a pan of stagnant water at the prep sink. Thaw product under running water a sufficient velocity to float off particles and at temperature of no more than 70F. Packages of salmon slit open at inspection and water turned on over chicken. CDI
3-501.13 ; Core; ROP salmon was thawing in the one door cooler with in tact pacages. Slit or open the ROP packages before thawing. REDUCED OXYGEN PACKAGED FISH that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment:
(1) Prior to its thawing under refrigeration as specified in ¶(A) of this section; or
(2) Prior to, or Immediately upon completion of, its thawing using procedures specified in ¶ (B) of this section.
0.5
38.
6-501.111; Core; Many flies observed in the kitchen area. Remove any harborage or attraction areas such as the dirty laundry bag for wiping cloths and clean any areas of food debris to help eliminate flies.
1.0
41.
3-304.14; Core; Many semi dry wiping cloths sitting on prep surfaces throughout the kitchen. Store any wet wiping cloths in a properly prepared food contact surface sanitizer. Spray bottle of sanitizer was too weak. All quat sanitizers must be 200-400 ppm. All cloths must be clean and dry to leave on prep tables or stored in a sanitizer bucket with sanitizer.
0.5
55.
6-501.12; Core; Clean floors thoroughly to remove all food debris between the prep table in back and the dish machine to help with fly control. Deep clean areas under shelves and tables and areas that are hard to reach to remove food debris. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
3-301.11; Priority; PIC seen putting basil leaves on cooked pizza bare handed. When touching ready to eat foods need to have gloves on or use another method to prevent contamination from hands (tongs, deli paper, etc). CDI education
0.0
16.
4-501.114; Priority; Dish machine near 3 comp sink not sanitizing at 0ppm. Do not use unit until it is sanitizing properly. PIC called someone to come look at it. Have other dish washer in side area and it is sanitizing properly. CDI
1.5
16.
4-501.114; Priority; One sanitizer bucket too weak. Quat sanitizer should be at 200ppm. Change out sanitizer as often as needed to keep at correct concentration. CDI PIC remade
2-201.12; Priority; With the adoption of the 2017 food code now there are the "big 6" instead of the "big 5" reportable illnesses. Have updated employee health policy. 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
0.0
28.
7-102.11; Priority Foundation; One spray bottle was not labeled and PIC was unsure what was in the bottle. Tested and was not sanitizer. Label all working containers of chemicals so that it is easily identifiable what the chemical is and to prevent mixing of chemicals. CDI PIC dumped bottle out
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!
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!
