4-501.114; Priority; a properly prepared food contact surface sanitizer is required at all times. Spray bottle for sanitizer was empty at start of inspection and cutting had already taken place in the cutting room. Sanitizer was replaced at inspection. CDI
1.5
39.
3-305.11; Core; raw meats stored on speed racks next to the can wash. The can wash does not have splash guards. Maintain at least 18 inches between the can wash and the speed racks to prevent contamination from splash.
4-501.114; Priority; a chemical food contact surface sanitizer was not available during inspection. The spray bottle for use with a wiping cloth was empty and the three compartment sink was also empty. Sanitizer for both the spray bottle and the 3 compartment sink were made at inspection. A food contact surface sanitizer must be available at all times. CDI
1.5
39.
3-305.11; Core;Packaged pork rinds being stored in the meat cutting room right next to the prep sink without a splash guard. Do not store any ready to eat foods in the meat cutting room. Any storage by sink or any kind must have a splash guard or be at least 18 inches from the sink. install a splash guard in order to store anything next to the sink and remove all ready to eat foods from the cutting room.
2-201.11 (D )and (F); Priority; With the adoption of the 2017 food code now there are the "Big 6" illness instead of the "Big 5". Make sure to have updated policies.
0.0
5.
2-501.11; With the adoption of the 2017 food code now requiring WRITTEN plan for clean up of vomiting and diarrheal events. CDI
Do not store anything in the meat cutting room other than meat and the utensils, packaging etc necessary in the meat market. Storing produce or other products in this location can result in cross contamination from raw meats to those other food items.
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!
There is a drip in walk in freezer that is dripping on food containers (packages are sealed). Repair drip so food does not possibly become contaminted. A pan was placed to catch drip as a temporary solution.
1.5
49.
Documentation of approved training - 2 point credit awarded.
Sanitizer was vacant in spray bottle and in 3-comp sink. Use test strips on a regular basis to ensure the sanitizers are properly mixed. Must mix quat sanitizers 200-300ppm unless product is approved at a different strength.
1.5
43.
Do not use handsink (on wall next to dish area) that is leaking at the drain pipe. Use the handsink that is located by the door that goes to the back room.
0.0
49.
No documentation of approved training - no credit awarded.
Do not store roll racks in between handsink and meat prep sink unless splash guards are installed on both sinks. These splash guards must be 12" high and be from wall to edge of sinks. Utensils must be at least 18" away from potential contamination areas.
0.0
49.
Must have documentation of hours of training in order to get 2 bonus points on grade. Class must be 12 hours.
Walk in freezer is dripping and ice/water is forming on boxes of food. Repair unit by 08/19/11 or move foods out from under drip or put drip pan to catch so it does not get on food boxes.
1.5
11.
Make sure sanitizer is available in meat room so food contact surfaces can be effectively sanitized. Can use bucket or spray bottle. Mix quat sanitizer 200-300pppm.
1.5
49.
Must have documentation of hours of training in order to get 2 bonus points on grade. Class must be 12 hours.
Walk-in freezer has just started dripping ice. Move boxes of food and from below drip, use pan to catch the ice and repair unit.
0.0
43.
Anti-bacterial hand soap must be supplied at all hand sinks. Repair dish sink drain line at the first vat, where it is leaking. First vat is not being used at this time. Employees are using middle vat to wash and rinse and third vat to sanitize.
1.0
49.
No documentation of approved training - no credit awarded.
Hot water heater had a pipe to bust. The water leaked into the walk-in freezer. Chip all ice off of boxes of food prior to thawing. Clean ice off shelfs and floors.
1.5
11.
When washing dishes should wash, rinse and santize for two minutes then air dry.
0.0
41.
Dish sink drain in floor was clogged, manager cleaned and water started draining properly.
0.0
47.
Drink / milk crates are not approved storage.
0.5
49.
Documentation of approved training - 2 point credit awarded.
