3-501.15; Priority Foundation; A few items cooling for approx 1hr were noted in thick pans or containers. Use any method of cooling or a combination of cooling methods as follows to cool items to 70F or below in 2hrs and from 70 to 41F or below in 4 additional hours for a total cooling time of 6hrs. Manager education during inspection. CDI
(A) Cooling shall be accomplished in accordance with the time and temperature criteria specified under sec. 3 501.14 by using one or more of the following methods based on the type of FOOD being cooled:
(1) Placing the FOOD in shallow pans; Pf
(2) Separating the FOOD into smaller or thinner portions; Pf
(3) Using rapid cooling EQUIPMENT; Pf
(4) Stirring the FOOD in a container placed in an ice water bath; Pf
(5) Using containers that facilitate heat transfer; Pf
(6) Adding ice as an ingredient; Pf or
(7) Other effective methods. Pf
(B) When placed in cooling or cold holding EQUIPMENT, FOOD containers in which FOOD is being cooled shall be:
1) Arranged in the EQUIPMENT to provide maximum heat transfer through the container walls; and
(2) Loosely covered, or uncovered if protected from overhead contamination as specified under Subparagraph 3 305.11(A)(2), during the cooling period to facilitate heat transfer from the surface of the FOOD.
3-501.16 (A)(2) and (B); Priority; All TCS foods must be held at 41F or below. the small seafood prep top cooler was holding foods at 51F. The back of the unit has frozen over. All products that had been placed in the unit for more than 4 hours were discarded by the PIC in the trash at inspection. CDI Do not store any TCS foods in this unit until it is serviced/repaired and is holding foods at 41F or below. Verification to check this cooler in 3 days from the date of this inspection.
2-201.11 (A), (B), (C), and (E); Priority; Add new reportable disease of salmonella nontyphoidal to the employee health policy. Updated employee health agreement forms are available for download from the Johnston county env health website and may be downloaded and used to meet this requirement. CDI education.
0.0
5.
2-501.11; Priority Foundation; A written vomit and diarrhea clean up plan is required. A template plan can be downloaded from the Johnston county env health website and may be printed and kept onsite to meet this requirement. CDI education.
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!
There was a pizza on a shelf underneath a prep table from the day before. PIC stated that they forgot to discard it yesterday and threw it out when it was noticed. Do not leave foods out and discard foods as needed.
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!
Interior ceiling of the ice machine had slime and mildew build-up, employee cleaned during inspection. General cleaning is needed on a regular basis.
1.5
16.
Meat balls and meat sauce on the buffet bar were being held around 118-119*F, all hot hold foods must be held at 135*F or below. Food was reheated during inspection.
2.0
36.
Replace all damaged gaskets. Repair/service prep unit.
1.0
48.
Repair the back screen door in the kitchen, door should close all the way and screen must fit the door.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Do not store food (link sausage) on sanitized drainboard while activly washing dishes.
1.5
11.
Knives on magnet bar had minor food debri on them. Properly clean all utensils after each use, and before placing on utensil magnet. Bar is for clean utensils only.
0.0
34.
Many food bins stacked wet. Allow food pans to completely airdry before stacking.
0.5
36.
Replace all damaged gaskets. Repair/service prep unit.
1.0
40.
Clean shelving, equipment handles, and magnet utensil bar.
0.5
46.
Repair return vent in kitchen. Clean dust from return vents and bathroom vents.
0.5
49.
No documentation of approved training - no credit awarded.
Stem type thermometer was dirty. Properly clean all utensils after each use.
1.5
17.
Prep unit was not cooling properly. Several foods were out of temperature. All potentially hazardous foods were thrown in trash.
2.0
25.
Thermometer was missing from prep unit.
0.5
33.
Raw chicken tongs were in the raw chicken. Keep handle of tongs out of food.
0.5
36.
Replace all damaged gaskets. Repair/service prep unit.
1.0
40.
Clean dirty gaskets on equipment.
0.0
49.
No documentation of approved training - no credit awarded. Credit will be given to establishments who have full time management staff or persons in charge (at that location) who successfull pass the ServSafe class and have the certificate present.
When cooling foods you must document the time that the cooling of the food began. Food has two hours to reach 70 F or below, and then 4 hours to reach 45 F or below. Do not let cool at room temperature.
0.0
29.
All employees handling food shall wear hair restraints.
0.5
36.
Replace all damaged gaskets.
0.5
49.
No documentation of approved training - no credit awarded. Credit will be given to establishments who have full time management staff or persons in charge (at that location) who successfull pass the ServSafe class and have the certificate present.
0.0
General Comments
TILT agreement is now established for the pizza on the buffet.
Brownies on buffet need to be stored under sneeze guard. Cover food in storage.
1.5
18.
Establishment needs proper TILT records for pizza buffet. No records were available. Written TILT agreement needs to be established before next quarterly inspection.
0.0
33.
Cups used for scoops. Scoop handles in contact with food. Do not use cups or bowls for scoops. Scoops shall have a handle and stored in a manner as to not contact food.
0.5
38.
Quat test strips were not available during inspection.
0.5
40.
Clean all cooler gaskets and wire baskets.
0.5
48.
Make sure back door is completely self closing.
0.5
49.
No documentation of approved training - no credit awarded.
Foods in steam table less than 135 F. All hot foods shall be 135 or above. Foods were properly reheated to 165 or above and placed back into steam table. Make sure foods are 135 or above before placing into steam table.
2.0
36.
Replace rusty racks in coolers.
0.5
45.
Repair broken floor tiles in the room by the rear door.
0.5
48.
Make sure back door is completely self closing.
0.0
49.
No documentation of approved training - no credit awarded.
Frozen vegetables were stored under and adjacent to raw chicken in the rear chest style freezer. Keep raw foods below cooked or ready to eat foods or produce. The absence of racks in this style freezer may not allow for meat and vegetable storage.
1.5
34.
Air dry all stainless steel pans and plastic drinking cups. Cross-stack or single stack items to allow for drying. Do not stack items WET.
1.0
36.
Replace all torn gaskets on cooler doors.
0.5
45.
Repair broken floor tiles in the room by the rear door.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Employees entering kitchen from outside back door, entering kitchen from dining area, handling dirty dishes then handling clean dishes, exiting restroom and handling utensils, all without handwashing. Employees must wash hands before handling foods, clean utensils/equipment. After leaving the restroom, even if hands were washed in restroom, hands must be washed in kitchen handsink. Upon entry to kitchen area from outside, wash hands before handling clean items/foods.
2.0
10.
Brownies must be protected under the sneeze guard on the buffet. Keep back 7" from edge of sneeze guard or individually wrap.
0.0
18.
Pizza on the customer self service bar is held under time control by placing a time placement card in kitchen on rack at the pass thru window. None of the pizzas on the buffet had a time documentation card. Once food is placed on the buffet, the time must be documented.
1.5
28.
Fly seen in area by dish machine. Remove and Prevent
0.0
34.
Many food contact containers found stacked wet on shelf above the dishsink. Allow all items to air dry before stacking directly on one another.
0.5
36.
Repair or Replace the torn gaskets on cooler doors.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Interior ice machine ceiling has mold build-up, general cleaning isneeded.
1.5
17.
Prep cooler in 2nd line was holding food at 47* to 51*F, chicken on a plate sitting above food was at 68*F. All cold hold foods should be 45*F or below. Food was thrown away.
2.0
36.
Replace torn gaskets, repaint or replace cooler racks with chipped paint.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Chicken breasts were being cooled in deep pans and sealed with foil covering that no holes. When cooling foods you should cool in shallow pans, an ice bath, in a freezer and use lids with holes so not to seal the air from flowing over the foods.
1.0
25.
Thermometer that was availabe was over 20* too high, calibrate in an ice bath so that it reads 32*F.
0.5
36.
"REPEAT VIOLATION Replace all torn gaskets, repaint all cooler racks with missing paint."
1.0
42.
Spray nozzle at dish machine was hanging below the over flow rim, manager had employee hook the chain back to the spray nozzle.
3.0
49.
Documentation of approved training - 2 point credit awarded.
CORRECTED DURING INSPECTION; REPEAT VIOLATION Pizza prep cooler had several item in top portion that were at 49 to 50 f. All cold hold foods must be held at 45 f or below. Food was trashed.
4.0
24.
NOT OBSERVED
0.0
31.
NOT OBSERVED
0.0
34.
"Few dishes were stacked wet, let all dishes air-dry completely before stacking."
0.5
36.
"REPEAT VIOLATION Replace all torn gaskets, repaint all cooler racks with missing paint."
1.0
40.
"General cleaning is needed on gaskets, handsink handles, and sides of all equipment. Spray nozzle was hanging below overflow rim and owener chained nozzles up high enough to be above rim."
0.5
7.
NOT OBSERVED
0.0
9.
NOT APPLICABLE
0.0
23.
NOT OBSERVED
0.0
49.
Documentation of Approved Training - 2 Point Credit Awarded
CORRECTED DURING INSPECTION Various cold foods noted above were out of temp; all cold potentially hazardous foods should hold at 45 f or below.
2.0
18.
NOT APPLICABLE
0.0
25.
GENERAL COMMENT Make sure all coolers have accurate thermometers.
0.0
31.
NOT OBSERVED
0.0
34.
REPEAT VIOLATION Air dry drinking cups before stacking; do not stack items wet
1.0
36.
REPEAT VIOLATION Replace torn gaskets on coolers; rusty racks in front cooler.
1.0
45.
Fix all broken floor tiles.
0.5
2.
CORRECTED DURING INSPECTION; REPEAT VIOLATION store all employee drinks in approved locations. Employee drink stored in food prep area. Keep drinks stored in approved locations.
3.0
7.
NOT OBSERVED
0.0
9.
NOT APPLICABLE
0.0
10.
GENERAL COMMENT; CORRECTED DURING INSPECTION Keep pasta stored away from raw chicken in freezer unit.
0.0
13.
NOT OBSERVED
0.0
20.
NOT APPLICABLE
0.0
49.
Documentation of Approved Training - 2 Point Credit Awarded
CORRECTED DURING INSPECTION Cheese, chicken, out of temp garlic/oil butter mix out at rm temp. These cold potentially hazardous foods must hold at 45 f or below. Do not stack items too high in coolers, so they maintain temp.
2.0
18.
NOT APPLICABLE
0.0
31.
NOT OBSERVED
0.0
34.
REPEAT VIOLATION Air-dry all pans, drinking cups after washing; do not stack items wet.
1.0
36.
REPEAT VIOLATION Replace all torn gaskets on coolers or freezers.
1.0
45.
Repair floor tiles in rear where necessary.
0.5
2.
CORRECTED DURING INSPECTION Store all employee drinks in approved locations. Employee drink stored on food prep surface. Keep drinks stored away from food prep or utensil areas.
1.5
7.
NOT OBSERVED
0.0
9.
NOT APPLICABLE
0.0
11.
REPEAT VIOLATION Dishmachine not dispensing chlorine or sanitizing at the time of inspection. Wash all dishes in the dishwasher then manuel sanitize all dishes in the 3-compartment sink with 50-100 ppm sanitizer until technician repairs machine. Will follow up on dishamachine repair on 2/26.
3.0
13.
NOT OBSERVED
0.0
20.
NOT APPLICABLE
0.0
49.
Documentation of Approved Training - 2 Point Credit Awarded
CORRECTED DURING INSPECTION Meatballs, pizza sauce on steam table was at temps noted above. All hot foods must hold at 135 f or above.
2.0
17.
Items in salad cooler such as diced, ham sausage were 50-51 f. Cheese in another reach-in was 55 f. All cold foods must hold at 45 f or below.
2.0
31.
NOT OBSERVED
0.0
34.
REPEAT VIOLATION Air-dry all cups before stacking; do not stack items wet.
1.0
36.
REPEAT VIOLATION Repair all cooler gaskets where necessary; fix salad cooler not cooling effectively
1.0
45.
Minor floor tile repair in the kitchen.
0.5
2.
GENERAL COMMENT; CORRECTED DURING INSPECTION Employee drink stored on prep cooler at time of inspection; make sure all employee drinks are stored in approved locations.
0.0
7.
NOT OBSERVED
0.0
9.
NOT APPLICABLE
0.0
11.
CORRECTED DURING INSPECTION Dish-washer not primed at the time of inspection and was not dispencing chlorine to sanitize. Machine must dispence solution at 50-100 ppm chlorine to sanitize dishes.
1.5
13.
NOT OBSERVED
0.0
14.
NOT OBSERVED
0.0
20.
NOT APPLICABLE
0.0
23.
NOT OBSERVED
0.0
27.
NOT APPLICABLE
0.0
49.
Documentation of Approved Training - 2 Point Credit Awarded
CORRECTED DURING INSPECTION Ham, deli meats were 49-50 f cheese was 53 f. All cold foods must hold at 45 f or below; Do not stack products too high so they maintain proper temp.
2.0
18.
NOT APPLICABLE
0.0
25.
GENERAL COMMENT Make sure all coolers have accurate thermometers
0.0
34.
Air dry all pans and cups good; do not stack items wet.
0.5
36.
Replace all broken gaskets on coolers/freezers.
1.0
45.
Minor floor tile repair in the rear.
0.5
7.
NOT OBSERVED
0.0
9.
NOT APPLICABLE
0.0
11.
CORRECTED DURING INSPECTION Clean and sanitize interior of ice machine (mold) All food contact surfaces must be cleaned then sanitized. Sanitizer mixed too strong dilute to 50-100 ppm.
1.5
14.
NOT OBSERVED
0.0
20.
NOT APPLICABLE
0.0
23.
NOT OBSERVED
0.0
49.
Documentation of Approved Training - 2 Point Credit Awarded
Keep sanitizer properly mixed in spray bottles (50-100 ppm for chlorine). Be sure tea nozzles and soda nozzles are cleaned. CDI regularly to prevent buildup.
5.0
17.
Replace broken cooler gaskets. Clean sides and bottoms of racks, equipment, friers, ovens and under handles on coolers.
2.0
28.
Clean floors under and behind racks & equipment.
1.0
3.
Use scoops with handles to dispense foods. do not let scoop handles fall into food. Do not store raw meats above ready to eat foods in cooler. CDI
REPAIR LEAKING COOLER (TWO DOOR COOLER ON TOP/FREEZER ON BOTTOM). REPLACE TORN GASKETS. REPAIR INSIDE OF PREP COOLER THAT IS IN POOR REPAIR. CLEAN HOOD, FRIERS, GASKETS, SIDES OF EQUIPMENT AND DO NOT USETAPE ON SLICER.
2.0
2.
PIZZA'S ON BUFFET BAR WERE 110 F - 120 F. THESE FOODS MUST STAY 135 F OR ABOVE OR BE ON APPROVED 2 HR HOLD AND DISCARD METHOD. PIZZA MUST BEMARKED AS TO WHAT TIME IT WAS PUT ON PUT ON BUFFET AND MUST BE DISCARDED AFTER 2 HRS IF NOT CONSUMED. CORRECTED
2.5
3.
KEEP ALL HANDLES STORED UP IF SCOOPS ARE TO BE STORED IN FOOD. COOLER WAS LEAKING IN BOTTOM AND FOOD CONTAINERS WERE STORED IN STANDING WATER. FOODS WERE MOVED! CDI NO STORAGE UNTIL REPAIRED
MUST MAINTAIN 50-100 PPM FOR SANITIZER AT ALL TIMES. COS
2.5
17.
REPLACE BROKEN COOLERS ON GASKETS. CLEAN HOOD, SIDES OF EQUIPMENT. REPAIR REACH-IN UNIT SO IT DOES NOT DRIP WATER ACROSS FROM STOVE. COS!
1.0
2.
SAUSAGE, HAM, PEPPERONI IN PREP COOLER 49-51 F. DO NOT STACK FOODS SO DEEP IN PANS. FOODS ON THE BOTTOM WERE BELOW 45 F. COS! (REPEAT) SAUSAGE, SAUCE WERE 130 F. FOODS MUST BE RAPIDLY REHEATED ON STOVE, MICROWAVE OR IN OVEN PRIOR TO PLACING IN STEAM WELL. PASTA AND ZITI 130 F. MUST MAINTAIN 135 F AT ALL TIMES.
CLEAN INSIDE OF ICE MACHINE REGULARLY SO IT HAS NO BUILDUP. ALWAYS KEEP SANITIZER MIXED PROPERLY AT 3 COMP SINK. CORRECTED ONSITE!
2.5
12.
KEEP THERMOMETERS AT ALL COOLERS SO AIR TEMPS CAN BE PROPERLY MONITORED.
1.5
2.
SAUSAGE, HAM, PEPPERONI HOLDING 49-52 F IN PIZZA PREP COOLER. AIR TEMPIN COOLER WAS 49 F, COOLER WAS TURNED DOWN SO IT NOW READS 44 F. FOODSTHAT WERE OUT OF TEMP WERE DISCARDED. MONITOR REGULARLY SO FOODS READ 45 F OR LOWER. CORRECTED!
2.5
3.
DO NOT STORE FOODS ON FLOOR IN COOLER. USE SCOOPS WITH HANDLES IN ALL FOODS. DO NOT SIT FOOD TRAYS ON TOP OF TRASH CAN. DO NOT STORE FOODS IN COOLERS THAT ARE LEAKING. CORRECTED!
AT THE TIME OF INSPECTION, NO SANITIZER WAS AVAILABLE. KEEP A SOLUTIONAVAILABLE OF 50 PPM - 100 PPM CHLORINE. RAW SHRIMP WAS PREPARED ON A SURFACE THEN COOKED NOODLES WERE PREPARED ON THE SAME SURFACE. ALWAYS SANITIZE WORK STATIONS BETWEEN USES (ESPECIALLY BETWEEN RAW AND READY TO CONSUME PRODUCTS). CLEAN CONTAINERS (GRILL) B/F STORING.
2.5
15.
AIR DRY ALL FOOD CONTAINERS BEFORE STACKING. DO NOT STACK WET!
1.5
2.
TWO REFRIGERATORS HOLDING FOODS (CHEESES,HAM,SAUSAGE,DELI MEATS, DRESSINGS) 51F-60F. UNITS WERE ADJUSTED AND NOW HOLDING 42 F. CHECK THESE OFTEN TO MAKE SURE THEY HOLD 45 F OR BELOW. GARLIC AND OIL MIXTURE 81 F. KEEP IN COOLER AT 45 F OR BELOW.
2.5
3.
RAW SHRIMP (FROZEN) SITTING OUT AT ROOM TEMPERATURE BY PREPSINK. THAW ALL FOODS IN THE COOLER OR UNDER COLD RUNNING WATER AT THE APPROPRIATEPREP SINKS. PASTA WAS IN THE DISHSINK WITH DISHES ON SIDES. DO NOT PREPARE ANY FOODS AT THE DISHSINK. MOVE BOXES OF CHEMICALS AWAY FROM FOOD STORAGE. KEEP RAW MEATS BELOW THE READY TO CONSUME ITEMS IN ALL COOLERS.
AIR DRY ALL FOOD CONTAINERS BEFORE STACKING. DO NOT STACK WET. DO NOT STORE ANY FOOD CONTAINERS UNDER THE DRAINLINES OF THE HANDSINK.
1.5
2.
ANCHOVIES IN COOLER 62 F, COOKED BREADED CHICKEN IN BACK COOLER 67 F. PIZZAS ON THE BUFFET BAR 119 F - 132 F. BACK SINGLE DOOR PREP COOLER IS 48 F AIR TEMP, FOODS IN THIS COOLER 47 F - 50 F. KEEP COLD FOODS ATOR BELOW 45 F. PIZZAS ON THE BUFFET BAR NEED TO STAY 140 F OR ABOVE. DO NOT USE THE SINGLE DOOR PREP COOLER UNTIL IT IS REPAIRED.
2.5
9.
EMPLOYEES BEVERAGES MUST HAVE A COVER AND A STRAW. KEEP THEM AWAY FROMALL FOOD PREP AREAS AND ALL STORAGE AREAS.
ALL EMPLOYEES THAT PREPARE FOOD MUST WEAR A HAIR RESTRAINT.
0.5
11.
CLEAN THE INSIDE OF THE ICE MACHINE, REMOVE THE SHIELD AND TOP TO CLEAN, MOLDY. SEVERAL KNIVES, UTENSILS, PANS FOUND STORED DIRTY. VISIBLY CLEAN AND SANITIZE ALL ITEMS BEFORE STORING.
2.5
15.
AIR DRY ALL FOOD CONTAINERS (POTS, PANS & BLACK BUCKETS) BEFORE STACKING.
1.5
2.
GARLIC OIL/BUTTER, CHEESE AND COOKED PASTS SITTING OUT ON PREP TABLE 56 F - 61 F. KEEP ALL ITEMS IN THE COOLER AND REMOVE WHEN NEEDED. BACKSMALL SINGLE DOOR REACH-IN COOLER IS HOLDING FOODS AT 51 F - 52 F. ADJUST TO HOLD ALL FOODS 45 F OR BELOW. FOODS IN COOLER THAT WERE 51 F-52 F. ADJUST TO HOLD ALL FOODS AT 51 F - 52 F. AJDUST TO HOLD ALL FOODS 45 F OR BELOW. FOODS IN COOLER THAT WERE 51 F - 52 F WERE CONT.
2.5
3.
MEATBALLS AND BAGS OF COOKED SPINACH WERE FROZEN AND THAWING OUT AT ROOM TEMPERATURE ON PREP TABLES. THAW ALL FOODS 1 OF 4 WAYS: IN COOLERAT 45 F OR BELOW, IN SINK UNDER COLD RUNNING WATER, AS PART OF THE COOKING PROCESS OR IN THE MICROWAVE IF COOKING TO COOK IMMEDIATELY AFTER. DO NOT SIT OUT AT ROOM TEMP TO THAW. STORE RAW MEATS BELOW ALL READY TO EAT FOODS. USE A SCOOP WITH A HANDLE IN DRY FOODS DO NOT CONT
CLEAN INSIDE THE ICE MACHINE, SHIELD AND DISPENCER MOLDY. DO NOT RINSEITEMS AT THE PREP SINK. RINSE AND SANITIZE ALL ITEMS (UTENSILS) AT THEDISHWASH AREAS ONLY. SEVERAL PIZZA PANS FOUND STORED DIRTY ABOVE FOOD PREP TABLE. ONCE PIZZA PANS ARE VISIBLY DIRTY, CLEAN AND SANITIZE BETWEEN USES.
2.5
15.
AIR DRY FOOD CONTAINERS BEFORE STACKING. STORE UTENSILS AWAY FROM TOOLS AND PERSONAL ITEMS. STORE IN A CLEAN CONTAINER.
1.5
2.
VARIOUS ITEMS ON THE BUFFET BAR (98 F - 112 F) - CHICKEN WINGS, PIZZA,ROLLED PIZZA BITES. KEEP 140 F OR ABOVE. BACK DOUBLE DOOR REACH-IN COOLER IS HOLDING SLICED MEATS, CHEESES 48 F - 50 F IN TIP DISPLAY. BOTTOM IS 45 F. BACK SINGLE DOOR REACH-IN COOLER IS HOLDING FOODS 46 F- 48 F. REPAIR COOLERS TO HOLD ALL FOODS 45 F OR BELOW. STROMBOLI OUT AT ROOM TEMP ON SHELVING. KEEP IN COOLER AT 45 OR COOK TO ORDER.
2.5
3.
FRIED EGGPLANTS SLICES WERE THAWING AT BACK PREP TABLE. DO NOT THAW ATROOM TEMPERATURE. THAW ONE OF FOUR WAYS: IN THE COOLER, IN THE MICRO- WAVE, UNDER COLD RUNNING WATER, OR AS PART OF THE COOKING PROCESS. DO NOT STORE ANY FOODS UNDER THE HANDSINK OR ANY WATERLINES. REMOVE FOOD STORAGE UNDER THE SNEEZE GUARD, IN SQUIRT BOTTLES OR INDIVIDUALLY PORTIONED & COVERED. CUSTOMER CANNOT HAVE EXPOSURE TO DRESSINGS CONT.
2.5
9.
AN OPEN TOP EMPLOYEE BEVERAGE WAS ABOVE FOOD PREP STATION. ALL EMPLOYEE BEVERAGES MUST HAVE A STRAW AND A LID. STORE IN A LOCATION THAT IS AWAY OR BELOW ALL FOOD PREPARATION AREAS, UTENSIL STORAGE AREAS AND FOOD STORAGE AREAS. HANDWASHING WAS TAKING PLACE AT THE 3- COMP. SINK, NO SOAP AND USING RAGS AS HAND DRYERS. WASH HANDS AT THE HANDWASH SINKS ONLY USING WARM WATER AND ANTIBACTERIAL HANDSOAP. CONT
LET ALL DISHES AIR DRY COMPLETELY BEFORE STACKING.
1.5
17.
GENERAL CLEANING IS NEEDED ON CONTAINERS HOLDING CLEAN DISHES AND LIDS
1.0
2.
FRONT PREP COOLER HAD VARIOUS CHEESES AND MEATS AT 50 F ALL COLD HOLD FOODS MUST BE AT 45 F OR BELOW. THE MIDDLE COOLER ALSO HAD VARIOUS MEATS AND CHEESES AT 52 F. GARLIC /OIL (MIXTURE SHOULD BE KEPT AT 140 F AND ABOVE OR KEPT COLD AT 45 F OR BELOW. (REPEAT)
5.0
3.
ALL RAW MEATS SHOULD BE KEPT BELOW PRECOOKED, COOKED AND READY TO EAT FOODS.
2.5
32.
KEEP STORAGE OFF THE FLOOR. KEG SHOULD BE STORED ON ROLLERS OR SHELVES
DISHES PUT AWAY WERE FOUND DIRTY. BETTER CLEANING AND PROTECTING OF CLEAN DISHES IS NEEDED.
2.5
17.
HOOD,DRAWERS AND CONTAINERS HOLD EQUIPMENT NEED SOME GENERAL CLEANING
1.0
2.
VARIOUS FOODS IN TWO COOLERS WERE OUT OF TEMPERATURE. ONE COOLER ALL ITS FOOD WAS AT WAS AT 60 F (COOLER IN MIDDLE DELI PREP) SECOND COOLERON FRONT LINE (SALAD PREP) ALL FOOD WAS AT 50F. ALL COLD HOLD FOODS SHOULD BE HELD AT 45 F OR BELOW. GARLIC BUTTER/OIL MIXTURE SHOULD BE HELD AT 45 F OR BELOW OR 140 F OR ABOVE.
SODA NOZZLES HAD SOME SMALL BUILD-UP, OWNER REMOVED AND CLEANED ON- SPOT.
2.5
2.
STEAM TABLE HAD VARIOUS FOODS AT 122-130 F ALL COOKED FOODS THAT ARE HOT HELD SHOULD BE AT 140 F OR ABOVE. PREP COOLER FOR PIZZA WERE AT 52 F. OR ABOVE ALL COLD HELD FOODS SHOULD BE HELD AT 45 F OR BELOW.
MIX SANITIZER PROPERLY IN SPRAY BOTTLES AND 3-COMPSINK. MUST BE 50- 100 PPM FOR CHLORINE SANITIZER. CLEAN INSIDE OF ICE MACHINE REGULARLY.
2.5
15.
DO NOT STACK DISHES WET. THEY MUST BE AIR DRIED COMPLETELY BEFORE STACKING OR STORING
1.5
2.
VARIOUS FOOD TEMPS ON BUFFET BAR 110 F - 130 F. STIR FOODS FREQUENTLY SO FOODS MAINTAIN PROPER TEMP. GARLIC/OIL MIX ROOM TEMP. KEEP 45 F OR BELOW OR KEEP 140 F OR ABOVE OR DO NOT MIX GARLIC IN OIL UNTIL READY TO SERVE/COOK. CAN USE 2 HR HOLD METHOD INSTEAD OF TEMP IF APPROVED
ICE MACHINE IS MOLDY AN EMPLOYEE WASHED A DISH AT THE MEAT PREP SINK. WASH, RINSE AND SANITIZE DISHES IN THE 3 COMPARTMENT SINK ONLY! CLEAN THE SLICER DAILY.
2.5
15.
AIR DRY DISHES BEFORE STACKING CLEAN THE UTENSIL CONTAINERS
1.5
2.
HOT DOG WRAPS 102 F, MOZZERALLA CHEESE 49 F, WINGS 49 F, CHICKEN WINGSON BUFFET 128 F, MOZZERALLA CHEESE STICKS 128, GARLIC AND OIL 77 F, REHYDRATED GARLIC AROUND 76 F. KEEP ALL POTENTIALLY HAZARDOUS FOODS ATOR ABOVE 140 F WHEN KEPT HOT OR 45 F OR BELOW WHEN KEPT COLD
2.5
9.
AN EMPLOYEE DRINKS MUST HAVE LIDS AND STRAWS AND BE STORED AWAY OR BELOW FOOD PREP SURFACES. EMPLOYEE LOTION, CELL PHONE AND WALLED STORED NEXT TO FOOD ON A FOOD PREP SURFACE.
BLEACH WATER WAS LESS THAN 50 PPM AT THE 3 COMPARTMENT SINK SUBMERGE DISHES IN THE SANITIZER FOR 2 MINUTES.
2.5
2.
ALL ITEMS IN THE WALK-IN COOLER ARE 49 F AND ABOVE. INCLUDING LASAGNA 49 F, EGGPLANT PARMASAN 49 F ALL POTENTIALLY HAZARDOUS FOOD WAS MOVED TO OTHER REFRIGERATION UNITS. NOODLES (COOKED) 51 F. KEEP ALL POTENTIALLY HAZARDOUS FOOD MUST BE KEPT AT 45 F OR BELOW
5.0
3.
USE A SCOOP WITH A HANDLE IN ALL DRY FOODS BOXES OF MOZERALLA CHEESE STORED ON THE FLOOR OF THE WALK-IN COOLER
2.5
7.
AN EMPLOYEE WASHED HIS HANDS IN THE MEAT PREP SINK THEN HE PLACED CHICKEN IN THE SINK. DO NOT WASH HANDS AT MEAT PREP SINKS!
1.0
9.
AN EMPLOYEE WASHED HIS HANDS IN THE MEAT PREP SINK THEN HE PLACED CHICKEN IN THE SINK. DO NOT WASH HANDS AT MEAT PREP SINKS!
WASH, RINSE AND SANITIZE DISHES BUT NOT SANITIZING THEM. SANITIZE FOR 2 MINUTES IN 50 - 100 PPM OF BLEACH
2.5
18.
HOT WATER IS 117 F IT MUST BE 140 F. CORRECTED FOR SANITIZING WITH A HIGH TEMPERATURE DISH MACHINE
2.5
3.
USE A SCOOP WITH A HANDLE IN ALL FOODS (CROUTONS, DRY FOODS) CHEESE STORED ON THE FLOOR IN THE WALK IN COOLER COVER ALL FOODS IN THE REFRIGERATION UNITS.
DISH WASHER WAS NOT SANITIZING PROPERLY; TEMPERATURE WAS NOT HOT ENOUGH; TECHNICIAN WAS COMING RIGHT AWAY TO FIX THE PROBLEM; WASH DISHES AND SANITIZE IN 3-COMPARTMENT SINK AS A BACKUP.
CLEAN THE CONTAINERS THAT CLEAN UTENSILS ARE STORED IN.
1.5
16.
KEEP SINGLE CONTAINERS INVERTED OR IN ORIGINAL CONTAINERS IN STORAGE.
1.0
2.
STROMBOLI 80 F, PIZZA 70 F. ALL HOT FOODS MUST MAINTAIN 140 F OR ABOVEOR 45 F OR BELOW AT ALL TIMES. PIZZA ON BUFFET LINE 130 F. IF USING TIME RATHER THAN TEMP, THIS PROCEDURE MUST BE APPROVED.
2.5
3.
COVER ALL FOODS IN COOLERS. ALL FOOD AT BUFFET LINE MUST BE PROTECTED BY A SNEEZEGUARD (EFFECTIVE). STORE EGGS BELOW AND AWAY FROM READY TO EAT FOODS.
2.5
9.
EMPLOYEE DRINKS MUST BE STORED BELOW FOOD, UTENSILS & FOOD CONTACT SURFACES WITH LID & STRAW. WASH HANDS AT HANDSINK NOT IN 3-COMP.
