2-102.11 (A), (B) and (C) (1), (4) - (16); Priority Foundation; The employees on duty did not have a food safety certification and a priority violation was noted. Employees educated on the priority violation to comply. A person on duty that has oversight into the operations of the kitchen should have food safety training and certification.
1.0
2.
2-102.12 (A); Core; While the food service is in operation, there should be a manager on duty that is certified in food safety. There was not a person on duty during the inspection that has any certification in food safety. The certificate on the wall for the owner is expired as well.
1.0
9.
3-301.11; Priority; Employee observed slicing a head of lettuce while holding it with barehands. There cannot be any barehand contact with a ready to eat food. Must use a gloved hand, utensil or barrier such as deli paper.
2.0
28.
7-204.11 ; Priority; The chlorine concentration in the sanitizer spray bottle was well over 2000ppm. After pouring out the majority of the solution and filling with water 4 separate times, the solution was still over 1000ppm. Solution was eventually diluted to 100ppm chlorine. When using a chlorine based sanitizer, the concentration must be between 50ppm-100ppm. Use the test strips to check the strength. 7-102.11; Label the spray bottle that has the sanitizer in it as it currently does not have any labe. Can label "Sanitizer".
1.0
38.
6-501.111; Core; Several flies seen in the food preparation area. Continue to work on fly control and preventing them entry. Clean the area outside the back door to remove debris and pooled water as there is an abuldance of flies here.
6-301.12; Priority Foundation; No paper towels at hand sink at start of inspection. There should be hand drying provision available at hand sink at all times for proper hand washing. CDI PIC put napkins near sink for drying as said were out of paper towels
1.0
15.
3-302.11; Priority; Raw meat and eggs stored on shelf above ready to eat foods/vegetables in reaching cooler. Keep all raw meats below ready to eat foods to prevent contamination. Items should be stored by final cook temperature with highest at the bottom and lowest at the top for example from the top of the unit to the bottom ( ready to eat foods, seafood, beef/pork, ground meats, chicken). CDI PIC moved raw meats to bottom shelf.
1.5
16.
4-501.114; Priority; No sanitizer made at start of inspection. There should be sanitizer available during all hours of operation (even when prepping). CDI PIC made chlorine sanitizer at 100ppm.
1.5
23.
3-501.18; Priority; One open bag of hotdogs with no date. All potentially hazardous foods must be date labeled once they have been prepped cooked or the package is opened. Can be held for 7 days then should be discarded. CDI date added.
0.0
28.
7-102.11; Priority Foundation; Bottle labeled sanitizer but had windex in it. Only use bottle for what it is labeled for so do not mix chemicals and do not use wrong chemical on food prep areas. CDI PIC relabeled.
0.0
General Comments
Prep cooler not in use during inspection. PIC stated unplugged because not using during the week only on weekend when busy.
2-102.11 (A), (B) and (C) (1), (4) - (16); Priority Foundation; No certified food protection manager on duty during time of inspection with priority items out. There should be a certified food protection manager on duty during all hours of operation. CDI
1.0
2.
2-102.12 (A); Core; No certified food protection manager on duty during time of inspection. There should be a certified food protection manager on duty during all hours of operation.
1.0
10.
6-301.12; Priority Foundation; Hand sink did not have paper towels available at start of inspection. PIC stated they have not arrived yet and so are having to use other paper towels that do not fit in dispenser. Keep other paper towels beside the sink for use until the paper towels for the dispenser arrives.
0.0
15.
3-302.11; Priority; Raw meats stored on shelf above ready to eat foods/vegetables in reaching cooler. Keep all raw meats below ready to eat foods to prevent contamination. Items should be stored by final cook temperature with highest at the bottom and lowest at the top for example from the top of the unit to the bottom ( ready to eat foods, seafood, beef/pork, ground meats, chicken). CDI PIC moved raw meats to bottom shelf.
0.0
16.
4-501.114; Priority; No sanitizer made at start of inspection. There should be sanitizer available during all hours of operation. CDI PIC made chlorine sanitizer at 100ppm.
1.5
28.
7-102.11; Priority Foundation; Using a nonlabelled spray bottle for sanitizer. All working containers of chemicals and sanitizers should be labeled so that it is easy to identify what is in the container and prevent mixing of chemicals. CDI PIC labeling
0.0
38.
6-501.111; Core; When got soap out of dispenser a roach feel out. PIC stated just had facility sprayed. Continue pest control.
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!
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!
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!
