5-205.15; Core; When first started inspection hand sink was leaking onto the ground when in use. PIC noticed that the pipe had been bumped out and put it back were it was supposed to be. CDI no longer leaking. Monitor to make sure does not leak.
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!
Do not dip hands or metal glove into the sanitizer at dishsink. Metal glove is considered a utensil which should be washed, rinsed and sanitized. Hands washed at the handsink only.
0.0
10.
Box of fish sitting on the drainboard of dishsink, raw oysters next to cured salmon in display case. Protect foods in preparation and storage. Place a barrier between the raw meats/raw seafoods and the ready to eat foods. Do not place any foods at the dishsink (minimal prep is allowed if area is clean and sanitized, and all sanitized utensils are removed).
1.5
44.
Both dumpster doors open again during inspection. Keep the dumpster doors closed to keep trash in and pest out.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Sanitizer solution in the spray bottle was weak in Quat Ammonia strength. Must be a minimum of 200ppm when using a Quaternary Ammonia sanitizer. Knife in the holder by dishsink was dirty, visibly clean before storing.
1.5
25.
Make sure the metal stem thermometer is calibrated.
0.0
44.
Outside trash dumpster needs a drainplug to prevent liquids from dripping out of dumpster onto the pavement. Both doors open, keep closed to keep trash in and pest out.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Sanitizer solution in the spray bottle was weak or vacant in Quat Ammonia strength. Must be a minimum of 200ppm when using a Quaternary Ammonia sanitizer. Meat Cuber has a white/pink build up on blades. This unit needs to be cleaned better between uses and not stored dirty.
1.5
36.
Ventilation unit in walkin freezer had a small amount of ice on pipe, monitor to make sure there is not a leak from ceiling or unit.
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.
When storing food store hot dogs (read to eat foods) above raw meats (bulk sausage). Always store ready to eat foods above raw meats. Manager had employee move hot dogs from below raw bulk sausage.
1.5
44.
Keep dumpster door closed.
0.0
47.
Crates are not approved storage. Use shlving 12" off floor or wheeled floats 6" off floor.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Replace the red meat trays that are in bad repair (cracked & damaged corners)
0.5
7.
NOT OBSERVED
0.0
9.
NOT OBSERVED
0.0
11.
CORRECTED DURING INSPECTION Sanitizer water at dishsink (3rd vat) is being used to rinse hands, dunk equipment/utensils and soak rags. This is not the purpose of the sanitizer water. All utensils must be washed with soap water in 1st vat, rinsed in middle vat and then soaked in sanitizer for 2 minutes in the 3rd vat at dishsink. Wash rags in wash vat of sink. Wash hands at handsink only.
1.5
13.
NOT APPLICABLE
0.0
14.
NOT APPLICABLE
0.0
20.
NOT APPLICABLE
0.0
23.
NOT APPLICABLE
0.0
27.
NOT OBSERVED
0.0
49.
Documentation of Approved Training - 2 Point Credit Awarded
Replace the red meat trays that are in bad repair (cracked & damaged corners)
0.5
7.
NOT OBSERVED
0.0
9.
NOT OBSERVED
0.0
11.
CORRECTED DURING INSPECTION Sanitizer water at dishsink (3rd vat) is being used to rinse hands, dunk equipment/utensils and soak rags. This is not the purpose of the sanitizer water. All utensils must be washed with soap water in 1st vat, rinsed in middle vat and then soaked in sanitizer for 2 minutes in the 3rd vat at dishsink. Wash rags in wash vat of sink. Wash hands at handsink only.
1.5
13.
NOT APPLICABLE
0.0
14.
NOT APPLICABLE
0.0
20.
NOT APPLICABLE
0.0
23.
NOT APPLICABLE
0.0
27.
NOT OBSERVED
0.0
49.
Documentation of Approved Training - 2 Point Credit Awarded
GENERAL COMMENT cold hold should be 45 f or below.
0.0
24.
NOT APPLICABLE
0.0
31.
NOT APPLICABLE
0.0
36.
Cutting boards on wall side need to be resurfaced or replaced.
0.5
40.
Do not place boces on clean side of dish drain board.
0.5
43.
There was no paper towels at hand sink upon arrival. Keep paper towels available at all times.
1.0
7.
NOT OBSERVED
0.0
9.
NOT APPLICABLE
0.0
10.
REPEAT VIOLATION cooked shrimp was below raw fish & shrimp, raw poultry was above raw pork in display coolers. When storing food place cooked, pre-cooked and ready to eat food above raw meats. Store meats from top to bottom: fish, pork, beef, ground beef, then poultry. Walk-in freezer is depositing ice onto boxes of food repair unit or move boxes.
3.0
11.
NOT OBSERVED
0.0
20.
NOT APPLICABLE
0.0
23.
NOT APPLICABLE
0.0
49.
Documentation of Approved Training - 2 Point Credit Awarded
GENERAL COMMENT cold hold should be 45 f or below.
0.0
24.
NOT APPLICABLE
0.0
31.
NOT APPLICABLE
0.0
36.
Cutting boards on wall side need to be resurfaced or replaced.
0.5
40.
Do not place boces on clean side of dish drain board.
0.5
43.
There was no paper towels at hand sink upon arrival. Keep paper towels available at all times.
1.0
7.
NOT OBSERVED
0.0
9.
NOT APPLICABLE
0.0
10.
REPEAT VIOLATION cooked shrimp was below raw fish & shrimp, raw poultry was above raw pork in display coolers. When storing food place cooked, pre-cooked and ready to eat food above raw meats. Store meats from top to bottom: fish, pork, beef, ground beef, then poultry. Walk-in freezer is depositing ice onto boxes of food repair unit or move boxes.
3.0
11.
NOT OBSERVED
0.0
20.
NOT APPLICABLE
0.0
23.
NOT APPLICABLE
0.0
49.
Documentation of Approved Training - 2 Point Credit Awarded
GENERAL COMMENT Worn cutting board. Turn bards as need to good side. Resurface or replace when worn.
0.0
44.
All dumpster doors were open upon inspection. Doors must be shut when not in use.
0.5
9.
NOT APPLICABLE
0.0
10.
Various ready to eat foods stored below raw meats. Raw meats not stored according to final cook temps. Store all ready to eat precooked foods above raw meats. Store all raw meats according to final cook temp. Chart given.
1.5
11.
CORRECTED DURING INSPECTION Sanitizer in 3 comp sink was < 200 ppm quat. Sanitizer must be 200 ppm or higher.
1.5
13.
NOT APPLICABLE
0.0
14.
NOT APPLICABLE
0.0
23.
NOT APPLICABLE
0.0
49.
Documentation of Approved Training - 2 Point Credit Awarded
GENERAL COMMENT Worn cutting board. Turn bards as need to good side. Resurface or replace when worn.
0.0
44.
All dumpster doors were open upon inspection. Doors must be shut when not in use.
0.5
9.
NOT APPLICABLE
0.0
10.
Various ready to eat foods stored below raw meats. Raw meats not stored according to final cook temps. Store all ready to eat precooked foods above raw meats. Store all raw meats according to final cook temp. Chart given.
1.5
11.
CORRECTED DURING INSPECTION Sanitizer in 3 comp sink was < 200 ppm quat. Sanitizer must be 200 ppm or higher.
1.5
13.
NOT APPLICABLE
0.0
14.
NOT APPLICABLE
0.0
23.
NOT APPLICABLE
0.0
49.
Documentation of Approved Training - 2 Point Credit Awarded
SANITIZER SOLUTION IN THE SPRAY BOTTLE WAS WEAK OR VACANT. KEEP A SOLUTION OF 200 PPM - 300 PPM QUAT AMMONIA AVAILABLE AND USE. USE ON APREP AREA AND EQUIPMENT BEFORE AND AFTER EACH USE.
SANITIZER SOLUTION IN THE SINK & BOTTLE WEAK OR VACANT.MUST BE 200 PPM- 300 PPM QUAT AMMONIA. THE SANITIZER VAT OF THE DISHSINK SHOULD BE FOR SOAKING CLEAN FOOD CONTACT ITEMS ONLY. SOLUTION SHOULD BE CLEAN ASWELL AS THE DRAINBOARD ON THIS SIDE. DO NOT STACK CLEAN PANS ON THE TRASHCAN OR USE AS A TABLE/STOOL.
NO SANITIZER AVAILABLE IN A SPRAY BOTTLE OR BUCKET. THIS QUAT SOLUTIONOF 200-300 PPM SHOULD BE AVAILABLE AT ALL TIMES FOR SANITIZING EQUIPMENT AND CUTTING BOARDS UTENSIL SINK SANITIZING WATER MUST NOT BEUSED FOR THIS.
5.0
21.
RESTROOMS NEED BETTER CLEANING, ESPECIALLY IN MENS ROOM.
NO SANITIZER WAS AVAILABLE AT THE TIME OF INSPECTION. KEEP A SOLUTION OF 200 PPM - 300 PPM QUAT AMMONIA IN A SPRAY BOTTLE OR A BUCKET. THIS SOLUTION SHOULD BE USED TO WIPE AND SANITIZE ALL CUTTING BOARDS & LARGE EQUIPMENT, DO NOT USE SINK SANITIZER WATER.
2.5
3.
RAW MEATS/SEAFOOD NEED TO BE KEPT DIVIDED AND BELOW ALL COOKED OR READY TO EAT FOODS.
EQUIPMENT MUST BE CLEANED AFTER EACH BULK USE, NOT JUST AT END OF DAY.CLEAN KNIVES BEFORE STORING IN RACK. KEEP DIRTY RAGS AWAY FROM CLEAN KNIFE HOLDER.
MUST HAVE A SANITIZING SOLUTION (200 PPM - 300 PPM) QUAT AMMONIA WHILEIN OPERATION. CLEAN EACH EQUIPMENT UNIT AFTER EACH BULK USE, OR IF IN CONTINUIOUS USE - EACH 2 HOURS.
NO SANITIZER SOLUTION WAS AVAILABLE. MUST HAVE A SANITIZER SOLUTION AVAILABLE IN A BOTTLE OR BUCKET WHILE OPERATING. CLEAN EQUIPMENT (SLICER) BETTER. MARK STORAGE BOTTLES WITH CONTENTS.
2.5
21.
NEED A TOWEL DISPENSER. PROVIDE TOWELS AT HANDSINK TO DRY HANDS.
