2-102.12 (A); Core; No certified food safety manager on duty at the time of inspection. A certified person must be present at all times of operation.
1.0
21.
3-501.16(A)(1) ; Priority; Repeat Pastry and Green beans were holding in a range of 125-130F. Baked Chicken was being held in a warmer that was turned off at 50 and had been there for more than 4 hours. All hot hold potentially hazardous foods must be held at 135F or above. Make sure heat setting on hot hold equipment is set high enough to maintain proper temps. Staff should monitor food temps frequently to ensure temperature compliance. Reheat items to 165F or greater and then place back into hot hold. Adjust heat setting on unit if necessary to maintain 135F or greater. CDI Manager education, Pastry and green beans were reheated to 165 and baked chicken was discarded.
1.5
23.
3-501.17; Priority Foundation; Some required foods missing date marks. Date mark all previously cooked, prepared, or opened packaged ready to eat potentially hazardous foods for up to 7 days at 41F or below hold temp. Make sure all required foods have clearly labeled dates not to exceed 7 days! Unused product must be discarded at the end of the 7th day. Manager education; products dated CDI
1.5
44.
4-901.11; Core; Pans in the back were stacked wet. After cleaning and SANITIZING, EQUIPMENT and UTENSILS Shall be air-dried.
0.5
47.
4-501.11; Core; Dish washer was not properly despising sanitizer. EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4 1 and 4-2. CDI Employees were using the 3-comp sink to properly wash, rinse, and sanitize. Dishwasher must be properly operating before it can be used again.
2-102.11 (A), (B) and (C) (1), (4) - (16); Priority Foundation; No certified food safety manager on duty at the time of inspection and priority violations noted related to date marking/disposition and hot holding temps. Demonstration of knowledge may be demonstrated one of three ways: 1) have food safety manager present 2) no priority violations on inspections. 3) answer questions related to public health principles and practices for operation. Manager education. CDI
1.0
2.
2-102.12 (A); Core; No certified food safety manager on duty at the time of inspection. A certified person must be present at all times of operation.
1.0
21.
3-501.16(A)(1) ; Priority; Beef ribs and fried chicken were holding in a range of 124-130F. All hot hold potentially hazardous foods must be held at 135F or above. Make sure heat setting on hot hold equipment is set high enough to maintain proper temps. Staff should monitor food temps frequently to ensure temperature compliance. Reheat items to 165F or greater and then place back into hot hold. Adjust heat setting on unit if necessary to maintain 135F or greater. CDI Manager education.
1.5
23.
3-501.18; Priority; Potato salad in reach-in cooler was dated 4/9/24 which is 9 days. All foods requiring date mark may be held for up to a max of 7 days at 41F or below. Properly discard all foods that have expired date marks. Product discarded during inspection. CDI
1.5
44.
4-901.11; Core; Air dry all metal or plastic food pans after washing them. Do not stack items WET or DAMP.
2-102.12 (A); Core; No certified food safety manager on duty at the time of inspection. A certified person must be present at all times of operation.
1.0
23.
3-501.17; Priority Foundation; Some required foods missing date marks. Date mark all previously cooked, prepared, or opened packaged ready to eat potentially hazardous foods for up to 7 days at 41F or below hold temp. Make sure all required foods have clearly labeled dates not to exceed 7 days! Unused product must be discarded at the end of the 7th day. Manager education; products dated CDI
1.5
41.
3-304.14; Core; Store all WET or DAMP multi use wiping cloths in a sanitizer solution between uses. Do not leave out on surfaces.
2-102.12 (A); Core; No certified food safety manager on duty at the time of inspection. A certified person must be present at all times of operation.
1.0
28.
7-201.11; Priority; Degreaser and heavy chemicals stored next to clean utensils and on clean drainboard. Store all heavy cleaners, degreasers, or chemicals in a separate location away from food or utensil areas. Moved during inspection. Manager education. CDI
1.0
44.
4-901.11; Core; Air dry all food pans after washing them. Do not stack them wet or damp.
2-102.12 (A); Core; No certified food safety manager on duty at the time of inspection. A certified person must be present at all times of operation.
1.0
23.
3-501.17; Priority Foundation; Some required foods not properly dated in coolers. Make sure all previously cooked, prepared, or opened packaged ready to eat potentially hazardous foods are dated for up to 7 days at 41F or below hold temp. Staff should make sure all required foods are properly dated! Manager education and products dated during inspection. CDI
2-102.12 (A); Core; ; No certified food safety manager on duty at the time of inspection. A certified person must be present at all times of operation.
1.0
6.
2-401.11; Core; One Employee drink sitting on food prep table. Make sure all employee drinks are stored in approved locations away from food or utensil areas.
0.0
23.
3-501.17; Priority Foundation; Large container of slaw missing date mark in the walk-in cooler. Opened package of cooked sausage not dated in the reach-in cooler. Make sure all previously cooked, prepared, or opened packaged ready to eat potentially hazardous foods are dated for up to 7 days at 41F or below hold temp. Staff should make sure all required foods are properly dated! Manager education and products dated during inspection. CDI
1.5
41.
3-304.14; Core; Store all WET or DAMP multi use wiping cloths in a sanitizer solution between uses. Do not leave out on surfaces.
2-102.12 (A); Core; No certified food safety manager on duty at the time of inspection. A certified person must be present at all times of operation.
1.0
21.
3-501.16(A)(1) ; Priority; Wings were 121F. All hot hold potentially hazardous foods must hold at 135F or above. Staff should check temps frequently to ensure compliance with hold temperatures. All other hot hold items were at the proper temp. Wings reheated during inspection to 165F or above and placed back into hot hold. CDI
0.0
23.
3-501.17; Priority Foundation; Date mark all previously cooked, prepared, or opened packaged ready to eat potentially hazardous foods for up to 7 days at 41F or below hold temp. Make sure to check dates daily. Some required foods were missing dates. Manager educated on date marking requirements during inspection. Dates added. CDI
1.5
41.
3-304.14; Core; Store all WET or DAMP multi use wiping cloths in a sanitizer solution between uses. Do not leave out on surfaces.
4-501.114; Priority; No sanitizer made up at the time of inspection. Sanitizer at 100 ppm chlorine must be available at all times of operation for use on food contact surfaces, equipment, and utensils. Store all WET or DAMP multi use wiping cloths in a sanitizer solution between uses. Sanitizer made in bucket during inspection and tested good. Wiping cloths placed in bucket. CDI
1.5
23.
3-501.17; Priority Foundation; Most required foods were properly date marked. Cooked meat in walk-in and chicken salad in reach-in cooler were missing dates. Date mark all previously cooked, prepared, or opened packaged ready to eat potentially hazardous foods for up to 7 days at 41F or below hold temp. Make sure ALL required foods have a clearly labeled date! Education on date marking during inspection. CDI
0.0
41.
3-304.14; Core; Store all WET or DAMP multi use wiping cloths in a sanitizer solution between uses. Do not leave out on surfaces.
0.5
44.
4-901.11; Core; Air dry all metal or plastic food pans after washing them and before stacking them. Do not stack items WET.
