4-901.11; Core; Some pans were stacked wet on clean rack. After cleaning and SANITIZING, EQUIPMENT and UTENSILS: Shall be air-dried or used after adequate draining.
3-305.11; Core; Ice is collecting on some of the food boxes in the freezer. Ice/water in contact with food packaging or boxes is a potential source for contamination. Store all food in a dry location for protection.
1.0
47.
4-501.11; Core; Repair water/ice leak in the freezer. Staff has a piece of board catching water/ice drip to prevent from getting on food boxes but this issue still needs to be repaired.
0.0
55.
6-501.12; Core; Clean floors better under and behind equipment. General cleaning.
4-501.11; Core; Repair water/ice leak in the freezer. Staff has a piece of board catching water/ice drip to prevent from getting on food boxes but this issue still needs to be repaired.
0.0
49.
4-602.13; Core; Clean tops and sides of all equipment including interiors of coolers or freezers. General equipment cleaning.
0.5
55.
6-501.13; Core; Clean floors better under and behind equipment. Clean dusty ceiling tiles or vents where necessary. General Cleaning.
2-102.12 (A); Core; No certified food safety manager on duty at the time of inspection. Must have certified person from an ANSI approved accredited program.
1.0
49.
4-602.13; Core; Clean steamer or other equipment good after each shift. Clean all food buildup or debris. General equipment cleaning.
6-301.12; Priority Foundation; Hand sink by dish area did not have paper towels at start of inspection. Hand sinks should be supplied with hand drying provisions for proper hand washing. CDI
0.0
10.
5-202.12; Core; Hand sink by dish area water would only go up to 95F. Hot water at hand sinks should be at 100F or above.
0.0
16.
4-601.11 (A); Priority Foundation; Soda nozzles had black/green buildup on them. All food contact surfaces should be clean to the sight and touch. PIC stated they are supposed to be cleaned every night. Make sure that they are being cleaned and sanitized regularly to prevent buildup. CDI
4-501.11; Core; There is still ice dripping down from unit in the freezer. There is a pan to catch the ice so none is getting on the boxes. Repair so unit is not dripping.
4-501.11; Core; There is still ice dripping down from unit in the freezer. Have a pan to catch the ice so none is getting on the boxes. Repair so unit is not dripping.
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!
