4-501.114; Priority; Juice nozzle had slime build-up. General cleaning is needed on a daily basis. Manager cleaned during inspection. Also one bucket of sanitizer was too weak to change the color of the test strips. Quat. ammonia must be at least 150/200ppm and changed when dirty.
3-501.16(A)(1) ; Priority; A few items on the steam unit were not being held at 135*F. All hot hold items must be held at 135*F or higher. Manager had employee pull the items to reheat.
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!
The air condition is set for 70*F, the air temperature in the kitchen is at 85*F with no dish washing during the inspection. Staff is wearing sweat bands to prevent sweat from dripping into food, this is helping a little. It is recommended to work on air condition so that employees do not drip sweat into the food or clean dishes.
Drain pipe for the wastwater below the food prep sink and in several location on the 3-compartment sink were in bad repair and leaking onto the floor. Repair all leaks from the drainlines of sinks immediatly to avoid wastewater from pooling on floors.
1.5
49.
Documentation of approved training - 2 point credit awarded.
All three sanitizer buckets were empty and dry. Before operation begins that day, a properly mixed sanitizer solution should be made and used on all food preparation areas. Use this solution during the day on food prep areas between uses. When using Quat Ammonia, the concentration should be between 200ppm and 300ppm. Do not sit racks of clean glasses at the meat prep sink.
1.5
44.
Provide a drainplug for the outside trash dumpster (dumpster next to building/shed).
0.0
49.
Documentation of approved training - 2 point credit awarded.
Open bottle of water was in walk in cooler sitting above food. All personal drinks should be stored below food and food prep areas. Water was moved when told of the problem.
1.5
11.
Juice nozzle had slime build-up, better cleaning is needed.
1.5
16.
Maintain 135*F when holding mashed potatoes.
0.0
17.
Diced tomatoes and shreeded were not being held at 45*F or lower. Manager had items thrown away. All cold hold items should be held at 45*F or lower.
2.0
25.
Thermometer available was 10*F off, calibrate thermometer in an ice bath so it reads 32*F.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Kitchen employees not washing hands as required. Entering kitchen from back door, placing on gloves then handling foods and clean utensils. Handling dirty dishes at dishmachine then handling the clean dishes. All hands must be washed between glove changes, upon entering the kitchen area, before handling clean dishes/utensils and always before handling any foods.
2.0
10.
Tray of wrapped portioned rolls on meat prep sink. Do not place any foods here other than raw meats.
0.0
41.
Water in the floor drains is closer to the top of drain than normal. With sinks and dishmachine running water there was no evidence of water backing up onto the floors at this time. Make sure that there is not a clog in drainlines that would cause wastewater to over flow onto floors.
0.0
49.
Documentation of approved training - 2 point credit awarded.
A few chicken temders in the steam table not at the proper temperature. Must be held at 135F or above. Tenders were removed and reheated.
0.0
40.
Water in the steam table has a build up in it as well as old food (beans and elbow pasta, not served at this meal). This water needs to be changed when soiled and at least daily. Entire table needs to be cleaned daily. Clean bread taaster, juice nozzles, and drawers below prep tables.
1.0
49.
Documentation of approved training - 2 point credit awarded.
Three employee beverages on areas that they should not be in the kitchen (1 on prep table by oven, 1 above microwave, 1 on food prep table by microwave. Keep all employee beverages away from food prep and storage areas.
1.5
10.
There needs to be a splashguard on the sides of the raw meat prep sink if going to store foods/bread directly beside it. Do not place any items below sink ever or on the sides of sink until guards are installed.
0.0
11.
Several dirty cups, utensils and blender found stored. Make sure all items are visibly clean before sanitizing and storing.
1.5
26.
Once opened, store all fry foods in a covered container. Rolling in clear wrap is not sufficient to protect foods.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Chicken in prep sink under running water 78 f, thawing process had been completed and was time to prepare or place product in cooler.
0.5
30.
GENERAL COMMENT Keep employee cloths properly stored, not on utensil racks.
0.0
31.
NOT OBSERVED
0.0
34.
Several blue cups found stacked wet, air dry before stacking.
0.5
2.
Keep employee beverages away from eqipment & utensil areas. ; GENERAL COMMENT
0.0
7.
NOT OBSERVED
0.0
9.
NOT APPLICABLE
0.0
11.
CORRECTED DURING INSPECTION Two buckets of chlorine sanitizer weak in strength. If going to use chlorine as a sanitizer agent, must mix to at least 50 ppm in strength. Several dirty bowls and plates stacked by serving line. Make sure all food service items are clean before storing. Tow clean pots on chicken/meat prep station - sink while chicken prep occuring. Do not store any clean utensils/dishes here.
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
SANITIZER IN SPRAY BOTTLE WAS WEAK OR VACANT. MIX DAILY AND CHECK STRENGTH FOR PROPER MIXTURE OF 200 PPM - 300 PPM QUAT AMMONIA.
2.5
3.
SEVERAL BOXES OF FOOD IN THE WALK-IN FREEZER HAD LARGE AMOUNTS OF ICE MOUNDS FROM WATER DRIPPING ON THEM. REPAIR LEAKS, REMOVE FOOD FROM ALLSTORAGE BELOW THEM UNTIL REPAIRED. HAVE COMPLETED BY 3-27-08.
SANITIZER IN DISH SINK WAS WEAK AFTER BEING MADE. QUAT AMMONIA SHOULD BE 200 PPM. BOTTLES MADE WERE AT PROPER STRENGTH. EMPLOYEES MADE NEW BATCH OF SANITIZER AT PROPER STRENGTH. DO NOT DILUTE SANITIZER THAT HAS BEEN CALIBRATED COMING FROM MACHINE.
2.5
28.
GENERAL CLEANING OF THE FLOOR IN WALK-IN FREEZER, BEHIND THE COOKING EQUIPMENT AND BEHIND ICE MACHINE AND DISH MACHINE DRAIN BOARDS.
SANITIZER STRENGTH IN THE DISHSINK WAS WEAK OR VACANT. SOLUTION HAD TOBE HAND MIXED. CONTINUE THIS UNTIL PREMIXING SYSTEM IS REPAIRED. ALWAYS USE TEST STRIPS TO CHECK STRENGTH. A FEW DIRTY PLATES, CUPS ANDUTENSILS FOUND. VISIBLY CLEAN ALL ITEMS BEFORE STORING. USE SANITIZER SOLUTION ON ALL WORK SURFACES AFTER PREPARING RAW MEATS. SOLUTION IN BOTTLE WAS GOOD, JUST MAKE SURE IT IS USED. NO CLEAN DISHES BY CONT.
2.5
34.
KEEP EMPLOYEE PURSES OFF OF FOOD PREP/STORAGE TABLES!
DO NOT UNDER ANY CIRCUMSTANCE. SIT ANY FOOD ITEMS THAT ARE GOING TO BECONSUMED ON THE DIRTY SIDE OF THE DISHWASH AREA. WATER FROM THE NEW SPRINKLERS AND THE VENTILATION SYSTEM IS DRIPPING ON BOXES & BAGS OF FOOD IN COOLER. REMOVE ALL FOOD FROM UNDER DRIP AND HAVE REPAIRED.
2.5
32.
ALL STORAGE MUST BE ABOVE THE FLOOR W/ 6
0.0
34.
KEEP ALL EMPLOYEE COATS, APRONS AND PERSONAL ITEMS AWAY FROM DRY PREP/STORAGE AREA.
STORE OF ALL FOOD SERVICE ITEMS NEEDS TO BE KEPT ABOVE THE FLOOR. (OUTSIDE SHED)
0.5
34.
KEEP APRONS AND LINENS AWAY FROM STORAGE ON UTENSIL/FOOD RACKS. KEEP EMPLOYEE PURSES AWAY FROM FOOD PREP AREAS.
0.5
7.
ONCE OPENED, STORE ALL DRY FOODS IN A COVERED CONTAINER. IF PRODUCT ISREMOVED FROM THE ORIGINAL CONTAINE/BAG, LABEL THE STORAGE CONTAINER W/THE CONTENTS
CONTINUE WITH FLOOR AND WALL REPAIRS. REPAIR THE CRACKED WALL BEHIND THE OVEN/FRYERS, REPAIR FLOOR BOARD BY THE WALK-IN COOLER, REGROUT WHERE WATER IS STANDING BETWEEN TILES.
0.5
32.
KEEP ALL STORAGE ABOVE THE FLOOR IN STORAGE SHED. (CUPS,HINGED PLATES)
MINOR CLEANING NEEDED INSIDE DRAWERS AND CONTAINERS THAT HOLD CONDIMENTS BY BEVERAGE STATION. RACKS IN HALL DRY STORAGE ROOM NEED CLEANING AND TOUCH UP PAINT.
DON'T STORE CLEAN GLASSES/DISHES UNDER DRAINBOARDS OF MEAT PREP SINK. (RAW FISH IN SINK) STORE WHERE TO AVOID A CROSS CONTAMINATION. USE 3 COMPARTMENT SINK TO CLEAN CAN OPENER, NOT PREP SINKS. DON'T PLACE ANY USED FOOD CONTAINERS IN VEGETABLE PREP SINK.
2.5
28.
CLEAN FLOOR IN WALK IN COOLER. REPAIR CRACKED AND DAMAGED FLOOR TILES/BASEBOARD TILES. REPAIR WALL BY THE 3 COMPARTMENT SINK.
SODA NOZZLE DISPENSER HAS DEBRIS - CLEAN NO SANITIZER PREPARED IN A BUCKET FOR WIPING CLOTHES OR A SANITIZER BOTTLE AVAILABLE KEEP AVAILABLE AT ALL TIMES/
2.5
2.
ALL FOODS IN OVEN (PUMPKIN PIE MIX, HAM ETC...) ARE 60-85 F KEEP ALL FOODS ABOVE 140 F HEAT QUICKLY IN THE OVEN. DONT LET THEM SIT AT ROOM TEMPERATURE.
2.5
3.
NO BEVERAGE PREP (ICE, WATER PITCHERS, CUPS) IN MEAT PREP SINK. USE FOR MEAT PREP ONLY. BANANAS & POTATOES ON THE FLOOR. STORE OFF THE FLOOR. REMOVE BANANAS & POTATOES IF YOU ARE THROWING THEM OUT.
