3-304.14; Core; One the of the sanitizers too weak at 0ppm. Quat sanitizer should be at 200ppm. CDI PIC remade one sanitizer to correct concentration
0.0
General Comments
PIC let me know that the 2nd/bottom shelf of the hot hold grabngo area is not working properly and there is a work order already in. At this time she stated and showed how using time control on the wings stored in this area and they are discarded as needed.
4-601.11 (A); Priority Foundation; One knife in the knife holder had white residue on it. PIC stated unsure what it was and maybe looked like was from cheese. All food contact surfaces should be clean to the sight and touch. CDI Put into sink to be properly wash, rinse, and sanitized.
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!
In the walkin freezer, water is dripping from the ventilation units and forming blocks of ice. Facility was instructed to repair the leak and keep boxes of food away from the problem area. Boxes of food were found frozen in the ice mounds today with water/ice on tops of boxes. Repair the water leak and move all boxes away from the problem area immediatly.
1.5
49.
Documentation of approved training - 2 point credit awarded.
Chicken wings and tenders in the hot hold display unit not at the proper hot holding temperature. All foods must be held at 135F or above. Items were removed and discarded.
2.0
28.
A few flies seen, immediate measures need to be added to prevent flies from entering the food prep area.
0.0
36.
Ventilation unit in the walkin freezer is dripping water and building ice mounds. Repair the source of water and ice build up. Continue catching all water and ice on tray.
1.0
49.
Documentation of approved training - 2 point credit awarded.
Ventilation unit in the walkin freezer is dripping water and building ice mounds. Repair the source of water and ice build up. Continue catching all water and ice on tray.
0.5
40.
General cleaning needed below prep station and unit above sinks.
0.5
44.
Keep dumpster lids closed.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Two containers of fried chicken and roll in the hot hold display unit not at proper hot holding temperature of 135F or above. Chicken was removed and discarded. Make sure foods stay at 135F or above.
2.0
28.
Many flies seen in the food preparation areas of deli. Flies are landing on slicers, dish and prep sinks, cutting boards and other food preparation areas. Take stronger meaures to remove and prevent. Protect foods in preparation and food preparation areas/slicers. Clean and sanitize all prep areas again before using due to possible fly contamination.
2.0
36.
Back unit in the walkin freezer is dripping water and forming ice from pipes. Water/ice is being caught on a tray to protect foods below problem area. The source of the leak needs to be repaired.
0.0
44.
Outside trash dumpster needs a drainplug to prevent liquids from dripping out of dumpster onto the pavement.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Many flies seen in the food preparation areas of deli. Take stronger meaures to remove and prevent. Protect foods in preparation and food preparation areas/slicers.
2.0
44.
Outside trash dumpster needs a drainplug to prevent liquids from dripping out of dumpster onto the pavement.
0.0
47.
Boxes on floor in the walkin freezer. Store all items above the floor and remove excess clutter to allow cleaning and prevent harborage areas.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Change pan that catches the ice in the walk-in freezer daily.
0.0
14.
Must write down the time and date of foods that are being cooled. Write the time down when the food is placed into walk-in cooler. You have 2 hours to drop from 135*F to 70*F, and addtional 4 hours to drop from 70*F to 45*F.
0.0
16.
Three rot. chicken were being held at 130*F, all hot hold foods must be held at 135*F or higher. Chicken was thrown away.
2.0
21.
Hot water is at 127*F, should be at 130*F or higher.
0.0
28.
A lot of flies are present here today. Improve pest management.
1.0
49.
Documentation of approved training - 2 point credit awarded.
Walk in freezer had deposited ice onto boxes of food. Move all food from below drip. Store breads at least 18 inches away from fly lights. Keep foods covered during storage, so flies do not land on food.
1.5
16.
Chicken pieces in the display warmer were at 118 to 130*F, all hot hold foods should be at least 135*F or above.
2.0
25.
Thermometers available were reading 0*F in an ice bath. Thermometers should read 32*F in an ice bath.
1.0
28.
A lot of flies seen in deli area. Improve pest management.
2.0
49.
Documentation of approved training - 2 point credit awarded.
When cooling food you have 2 hours to drop from 135* to 70*F and additional 4 ours to drop from 70* to 45*F. It is recommended to write a date and time down on all foods cooked then cooled.
0.0
25.
Thermometers available was 10*F off. Should read 32*f in an ice bath.
0.5
28.
A lo0t of flies were in deli today, improve pest management.
1.0
36.
ice is depositing on to a pan in walk-in freezer. Fix freezer unit or keep water dropplets wiped down so it does not deposit.
0.5
45.
General cleaning of floors is needed and repair broken tile baseboard.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Several pizzas were sitting in a grocery cart in the middle of the deli, and several bags of chicken were sitting beside the fryer not being used. When asked what were wrong with these items I was told manager took them out and then went to lunch. Do not place any food out of temperature control then go to lunch. Place all food back into coolers or freezers before going to lunch. All food was at 45*F or below, and replaced into coolers.
1.5
11.
Still some stains on the water fountain.
0.0
43.
Repair pvc pipe below handsink at the deli fryers. Water is still deposting into drain area but pipe has fallen off.
1.0
49.
Documentation of approved training - 2 point credit awarded.
CORRECTED DURING INSPECTION Several containers of fried chicken marked with a removal time of 1:30, inspection at 1:50 . Foods must be sold or discarded by the time marked on each product, (2 hour time hold). All items removed to discard.
1.5
24.
NOT OBSERVED
0.0
28.
Tons of flies seen in deli food prep/service area. Every prep table, equipment, equipment cords, clean and dirty food containers. All sinks, dead flies in sanitizer water, single servcie items, utensils and counters all had flies on them. Immediate measures must be taken to remove & prevent
2.0
31.
NOT OBSERVED
0.0
40.
Clean shelving, storage areas, drain board on clean side of sink.
0.5
7.
NOT OBSERVED
0.0
9.
NOT APPLICABLE
0.0
13.
NOT OBSERVED
0.0
20.
NOT APPLICABLE
0.0
49.
Documentation of Approved Training - 2 Point Credit Awarded
GENERAL COMMENT If going to cool chicken (&cold hold). must take a temperature to make sure it is 135 f or above
0.0
24.
NOT OBSERVED
0.0
25.
Calibrate metal stem thermometers to ensure accuracy & use.
0.5
7.
NOT OBSERVED
0.0
9.
NOT APPLICABLE
0.0
10.
CORRECTED DURING INSPECTION Water from the ventilation freezer dripping and freezing on boxes and shelving below. Repair drip. Boxes were moved, continue not placing any foods below drip.
1.5
13.
NOT OBSERVED
0.0
20.
NOT APPLICABLE
0.0
23.
NOT OBSERVED
0.0
49.
Documentation of Approved Training - 2 Point Credit Awarded
FRIED CHICKEN ON COUNTER WAS 70 F - 71 F. FRIED CHICKEN IN DISPLAY UNIT 119 F - 125 F, BEYOND 2 HOUR TIME CONTROL. ALL HOT FOODS MUST STAY 135 F OR ABOVE. IF USING 2 HOUR TIME CONTROL, PRODUCT MUST BE DISPOSED OF AT THE TIME THAT IS 2 HOURS PAST TIME IT WAS PLACED IN UNIT.
AT THE TIME OF THE INSPECTION, THE SANITIZER SOLUTION IN THE SINK AND IN THE BUCKET WAS WEAK OR VACANT. KEEP AT 200 PPM-300 PPM WHEN USING QUAT AMMONIA. SANITIZER WAS HAND MIXED TO NOW PROVIDE 300 PPM. CLEAN MEAT & CHEESE SLICERS AT LEAST EVERY 2 HOURS WHEN IN CONSTANT USE, ANDBETWEEN USES WHEN NOT BUSY.
2.5
17.
CLEAN & ORGANIZE INSIDE ALL DRAWERS AND SHELVING.
1.0
24.
LOTS OF FLIES SEEN IN WORK AREA, TAKE MEASURES TO REMOVE & PREVENT.
CLEAN AND SANITIZE CLEAN DRAIN-BOARD BEFORE FILLING SANITIZER COMPARTMENT AND WASHING DISHES AND COOKWARE.
2.5
17.
WIPE DOWN ALL EQUIPMENT INCLUDING INTERIORS OF COOLERS AND MICROWAVES;ALL EQUIPMENT SURFACES MUST BE CLEANED GOOD.
1.0
2.
CHICKEN MUST BE DISCARDED AFTER TWO HR HOLD TIME HAS EXPIRED; DO NOT PLACE OUT OF TEMP AND TIME EXPIRED PRODUCTS BACK IN THE COOLER TO USE AGAIN. IN ORDER TO KEEP PRODUCT LONGER THAN 2 HRS PRODUCT MUST REMAIN AND HOLD AT 140 F OR ABOVE
SINGLE SERVICE ITEMS STILL NEED TO BE WRAPPED UP BETTER COVER ALL ITEMS WITH PLASTIC OR LEAVE IN BOXES.
2.0
2.
CHICKEN SHOULD BE ON A TWO HR HOLD TIME DUE TO ALLOWING TAKE-OUT OF PRODUCT. PRODUCT WAS ON A 4-HR HOLD TIME AT A TEMP OF 115-118 F. PRODUCT MUST HOLD AT 140 F IN ORDER TO HOLD FOR LONGER THAN 2 HRS.
CHICKEN OUT OF TEMP IN THE DISPLAY CASE AT 120 F. NO TIME DISPLAYED ONTHE BOX SO PRODUCT MUST BE HELD AT 140 F. IF NOT 140 F TIME MUST BE DOCUMENTED AND WRITTEN ON THE BOX.
2.5
21.
RESTROOMS NEED BETTER CLEANING ESPECIALLY IN MEN'S ROOM.
1.0
24.
FLY CONTROL NEEDS MUCH IMPROVEMENT. MANY FLIES SEEN IN THE DELI AREA.
FRIED CHICKEN WINGS AND POPCORN CHICKEN 107 F - 132 F. ROASTED CHICKEN119 F- 123 F. KEEP ALL HOT FOODS 140 F OR ABOVE. CAN USE 2 HOUR TIME CONTROL. EACH BOX MUST HAVE COOKING TIME ON IT AND DISCARDED AFTER 2 HOURS IF NOT SOLD.
CLEAN SLICERS WHEN NOT IN CONTINUOUS USE OR IN BETWEEN BULK USES.
2.5
17.
CLEAN OVEN MIT OR REPLACE ONCE WORN. CLEAN CABINET UNDER COFFEE AREA, CLEAN BOTTOM OF DISPLAY CASE, SOME SHELVING.
1.0
2.
CHICKEN BITES AND CHICKEN WINGS 108F-109F. BOTH ITEMS MSUT BE KEPT 140F UNDER THE HEAT LAMP. CAN USE 2 HOUR TIME METHOD, EACH ITEM MUST BE TIME LABELED AND THEN DISCARDED AT THE END OF THE 2 HOURS.
2.5
24.
SEVERAL FLIES IN KITCHEN, TAKE STRONGER MEASURES TO PREVENT.
