2-402.11; Core; One employee prepping chicken was not wearing a hair restraint. FOOD EMPLOYEES shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES.
3-302.11; Priority Foundation; Inside the walk-in freezer the freezer unit was depositing ice onto the rack. Freezer unit should not be depositing any liquids. Employee removed the mound of ice and placed a tray under the unit. The tray must be replaced daily so there is a large mound of ice. Keep ice off the food.
1.5
16.
4-601.11 (A); Priority Foundation; Ice machine shield had slime build-up. When told of the problem employee cleaned during inspection. Make sure ice machine is cleaned on a more frequently.
1.5
21.
3-501.16(A)(1) ; Priority; Corn dogs in steam table was holding at 122*F. All hot hold foods must be held at 135*F or higher. Corn dogs were removed and reheated.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Sliced cheese at 56*F sitting on top of containers in the prep cooler. Keep all food in the wells not above the holding line. Cheese was thrown away during inspection. All cold hold foods must be held at 41*F or below.
0.0
23.
3-501.17; Priority Foundation; One container of beans in the walk-in freezer had a date of 10-30, today date is 11-1. Food must thrown away at the end of the day with the date.
3-302.11; Priority; Raw chicken was stored above potatoes and cabbage in the walk-in cooler. When told of the problem employees moved the vegetables. Store all raw meats below any ready to eat foods.
1.5
16.
4-501.114; Priority; Dish machine is not sanitizing the dishes. Must manually wash, rinse and sanitize all the dishes. Do not use the dish machine until it has been repaired and approved by health department.
1.5
47.
4-501.11; Core; The walk-in cooler plumbing has been broken to where it is leaking. Employees are using a bucket to catch the water leaking. Must repair plumbing so it is not leaking at all.
4-601.11 (A); Priority Foundation; Drink nozzles had slime build-up, general cleaning is needed on a more frequent basis. Will be back to verify drink nozzles have been cleaned.
1.5
21.
3-501.16(A)(1) ; Priority; Spicy chicken, squash, okra in the display warmer were not being held at 135*F. All hot holding foods must be held at 135*F or higher. Food was discarded during inspection. It is recommended to place all fried foods on time control.
1.5
24.
3-501.19; Core; All fried products in the display warmer need to be placed on time control. Write the time down on the foods pan when the food was taken out of the fryer and hold for 4 hours after 4 hours throw away what food is left.
0.0
28.
7-204.11 ; Priority; Sanitizer in spray bottle was too strong, the quat. ammonia being used turned the strip blue. Water was added to the bottle of sanitizer. Make sure quat. ammonia sanitizer is not stronger than 400ppm.
1.0
39.
3-305.14; Core; There was 9 pork loins setting out at room temperature waiting to be cut. Can not leave that many loins out at room temperature. Pull one loin out at a time so other do not get warmer than 41*F.
2-102.12 (A); Core; Two employees present only had food handler food safety certification. Must have food manager food safety certification. An employee with managers food safety certification must be present during hours of operation.
1.0
21.
3-501.16(A)(1) ; Priority; Spicy chicken, chicken livers, gizzards, okra and squash were being held below 135*F. All hot hold foods must be held at 135*F or higher. Food was reheated during inspection.
1.5
35.
3-501.13 ; Priority Foundation; Ribs were sitting in water at food prep sink. When thawing any meats, must have cold running water over the meat to thaw can not sit in water or at room temperature.
1.0
38.
6-501.111; Flies seen in the kitchen through out the store. Improve pest management. Core;
4-601.11 (A); Priority Foundation; Black/pink buildup on corner of shield in ice machine. All food contact surfaces should be clean to the sight and touch. Clean/sanitizer more often to prevent buildup. CDI
1.5
22.
3-501.16 (A)(2) and (B); Priority; Large amount of eggs out on prep area during whole inspection. PIC stated got out for breakfast and are supposed to be put back into cooler after using. Do not leave out at room temperature for long times. Recommend only bringing out the eggs needed for that time or can use time control and keep eggs out at room temperature for 4 hours and then discarded what has not been used. CDI put back into cooler.
0.0
35.
3-501.13 ; Priority Foundation; Thawing ribs out on prep area of sink. This is not a approved thawing method. Thawing can be done during running cold water, under refrigeration, in the microwave for immediate use, or as part of the cooking process. PIC stated was going to put in sink to thaw but needed to clean sink from where had been prepping chicken in sink. Do not bring out other items until sinks is cleaned/sanitized and ready for next product.
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 policies.
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
16.
4-601.11 (A); Priority Foundation; Small pink buildup on corner of ice shield in ice machine. All food contact surfaces should be clean to the sight and touch. CDI
0.0
21.
3-501.16(A)(1) ; Priority; One container of fried gizzards in the hot hold box was at 123F. All hot holding of potentially hazardous foods should be at 135F or above. CDI
0.0
28.
7-102.11; Priority Foundation; Sanitizers in bottles not labeled. Label all working containers of chemicals so that they are easily identifiable and not mixed. CDI
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!
