3-501.19; Priority Foundation; Time control policy utilizes timers on the hot holding wall units for cooked foods. All timers are set to less than 4 hours. None of the timers on the hot holding units were being used at time of inspection. follow all aspects of the time control policy and make sure all timers are being used properly. Timers started at inspection. Timers are set for approx 20 min time frames for quality control purposes. Time may never exceed more than 4 hours and all time control held items must have time stamps, markings to denote expiration or use the build in timers in accordance with the time control policy. CDI
3-501.16 (A)(2) and (B); Priority; Raw hamburger patties in the tall reach in were holding at 55F. the unit was holding at 62F. The hamburgers had been pulled from walk in 1 hour prior for lunch service and were placed back into walk in. have the unit repaired before placing back into use. check temperatures regularly. CDI
3-302.11; Priority; In the tall reach in raw hamburger patties were stored in the upper portion. There is no solid barrier between the top and bottom portions. Liquid egg and country ham were being stored in the lower portion exposed to contamination from the raw hamburger patties above. liquid egg and country ham have lower final cook temps or are ready to eat. Store these items above any raw meats. Except when combined as ingredients, separating types of raw animal FOODS from each other such as beef, FISH, lamb, pork, and POULTRY during storage, preparation, holding, and display by:
(a) Using separate EQUIPMENT for each type, P or
(b) Arranging each type of FOOD in EQUIPMENT so that cross contamination of one type with another is prevented, P CDI Liquid egg and ham were moved to the walk in during inspection.
1.5
22.
3-501.16 (A)(2) and (B); Priority; The front reach in cooler behind the counter is holding items at 50-60F. This unit only contains shelf stable items and non TCS foods. have this unit repaired and do not store any TCS foods in the unit unless it can hold at 41F or below. CDI education.
0.0
38.
6-501.111; Core; Flies observed by the dish sink in the back door area of the kitchen. Improve pest control practices to eliminate flies. no flies were seen in the food prep areas of the kitchen at this visit. The PREMISES shall be maintained free of insects, rodents, and other pests. The presence of insects, rodents, and other pests shall be controlled to eliminate their presence on the PREMISES
3-501.16 (A)(2) and (B); Priority; Small reachin cooler by grill area holding ham and eggs at 48-51F. All potentially hazardous foods being cold held should be at 41F or below. Items removed and do not use cooler to hold potentially hazardous foods until it is holding at 41F or below.
1.5
38.
6-501.111; Core; Live flies seen in storage area. Facility should be free of all pests.
4-501.114; Priority; Sanitizer bucket too weak showing 0ppm. When sanitizer tested right out of the automatic mixer still showing 0ppm. PIC unsure why it was not working. Make sure to test sanitizer after mixing to make sure at correct concentration. CDI PIC used bags of mix in sanitizer to manually mix sanitizer until automatic mixer is repaired.
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!
