6-501.111; Core; heavy presence of flies in the deli area around the hot wing bar and by the rotisserie oven. Sticky strips, fly fans, and lights are all being used to help control flies. Continue to work on pest control practices to eliminate flies in the deli. Clean slicers as frequently as possible to eliminate fly attraction areas in the deli.
4-501.11; Core; The two door cooler inside of the chicken walk in has icicle formations and a heavy layer of ice on the bottom. remove any ice buildup and repair are leaking areas. Do not store any food items under dripping water in the cooler or in an pools of water in the bottom of the unit. maintain all equipment in good repair.
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General Comments
Continue to work on controlling flies in the deli. Do not store any clean dishes under fly control devices.
employee handsink inside the chicken walk in is not working. Work order has already been placed to repair. Two other employee handsinks are readily available for use.
4-501.11; Core; The chicken walk in cooler has a drip coming from the fan unit. have the unit checked and repaired do not store any food items under this leaking area to prevent contamination.
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General Comments
Do not place any fly control devices over food prep areas or clean utensils.
5-205.11; Priority Foundation;A handwashing sink may not be used for purposes other than handwashing. Pf The prep sink in the deli is shared between the sushi establishment and the deli. The prep sink must be washed and sanitized between switching between sushi use and deli use. The handsink may not be used for any other purpose aside from employee handwashing. bulk deli meat packages must be opened and drained in the shared prep sink and the sink cleaned and sanitized after use. CDI education.
6-501.111; Core;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 by:
(A) Routinely inspecting incoming shipments of FOOD and supplies;
(B) Routinely inspecting the PREMISES for evidence of pests;
(C) Using methods, if pests are found, such as trapping devices or other means of pest control as specified under sec.sec. 7 202.12, 7 206.12, and 7 206.13; Pf and
(D) Eliminating harborage conditions
Monitor pest control practices. A few flies were observed at the wing bar area where there was no food.
5-202.12; Priority Foundation; The hand wash sink by the deli case is providing hot water at 96F, must be a minimum of 100F. Sinks around this sink are providing hot water >120F. Adjust the valves to be able to provide 100F minimum hot water.
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! It is recommended to continue to monitor cold hold temperatures on the grab n go deli meats and open display cases especially as outside temperatures raise during the summer. It is also recommended that deli meats be sliced and cooled to 41 in the walk in cooler before placing in the grab n go baskets.
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!
