5-205.11; Priority Foundation; Do not store anything in front of hand sink that blocks accessibility to the sink. Keep hand sink area clear at all times for handwashing! Manager education. CDI
0.0
16.
4-501.114; Priority; No approved sanitizer made up at the time of inspection. No sanitizer was made while washing dishes or cookware. Approved sanitizer should be available at all times of operation for use on food contact surfaces and equipment. Store all WET or DAMP wiping cloths in sanitizer solution between uses. Use proper wash, rinse, and sanitize procedure at 3-compartment utensil sink. Approved sanitizer that may be used is 150-300 ppm quat or 100 ppm chlorine solution. Use test kits to dilute all sanitizer solution in buckets and utensil sink to the proper strength. Sanitizer made during inspection. Manager education. CDI
1.5
23.
3-501.17; Priority Foundation; Required foods were missing date marks in the coolers. 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. Staff should ensure that all required foods have a clearly labeled date! Manger education. CDI
1.5
35.
3-501.13 ; Priority Foundation; Meats were noted thawing at room temp. Thaw all meats submerged under cool running water at the prep sink or thaw in the cooler as the preferred method of thawing foods. Manager education. CDI
0.5
48.
4-302.14; Priority Foundation; Make sure to have test kits for all sanitizer that is to be used. Need chlorine and quat sanitizer test kits. Will follow up.
0.0
General Comments
Good Food Temps this inspection Follow-Up: 03/29/2024
2-401.11; Core; Employee drink stored on prep surface. Store all employee drinks in approved locations away from food or utensil areas.
0.5
22.
3-501.16 (A)(2) and (B); Priority; Eggs/cheese/pico in prep/reach-in cooler was 52F. All cold hold potentially hazardous foods must hold at 41F or below. Coolers must maintain proper temp. Call qualified technician to check cooler for proper operation. Adjust thermostat if necessary. Use other working coolers that can maintain 41F or below until this unit is adjusted or repaired. Chicken/various in small reach-in cooler was 43F. Staff should monitor food temps frequently to ensure compliance. Foods out of temp were discarded. CDI
3.0
35.
3-501.13 ; Priority Foundation; When thawing frozen foods make sure they are thawed submerged under cool running water or thaw in the cooler as the preferred method for thawing. Products must not be thawed in standing water. Manager education. CDI
0.0
47.
4-501.11; Core; Remove any non-commercial equipment as stated on the transitional permit list as well as any repair issues that were noted to equipment
2-401.11; Core; Employee drink stored over clean utensils on storage rack. Store all employee drinks in approved locations away from food or utensil areas.
0.0
16.
4-501.114; Priority; No sanitizer made up at the time of inspection. Sanitizer should be available at ALL times of operation for use on food contact surfaces and equipment. Make sanitizer in buckets first thing at 100 ppm chlorine. Store all WET or DAMP wiping cloths in sanitizer solution between uses. Sanitizer made during inspection and then tested good. CDI
1.5
22.
3-501.16 (A)(2) and (B); Priority; Eggs/cheese/pico in prep/reach-in cooler was 43-45F. All cold hold potentially hazardous foods must hold at 41F or below. Coolers must maintain proper temp. Call qualified technician to check cooler for proper operation. Adjust thermostat if necessary. Use other working coolers that can maintain 41F or below until this unit is adjusted or repaired. CDI
1.5
35.
3-501.13 ; Priority Foundation; Meats were observed thawing at room temp. This is not an approved thawing procedure. Thaw all frozen foods submerged with cool running water or thaw in the cooler as the preferred method of thawing foods. Manager education. CDI
0.0
47.
4-501.11; Core; Remove any non-commercial equipment as stated on the transitional permit list as well as any repair issues that were noted to equipment
4-501.114; Priority; No sanitizer mixed at the start of inspection. Make sure approved sanitizer at 100 ppm chorine or 150-300 ppm quat is made up at all hours of operation. Use sanitizer on all food contact surfaces, equipment, and utensils. Staff should make sanitizer first thing on arrival prior to any food preparation activities. Sanitizer made during inspection and tested good. CDI
1.5
41.
3-304.14; Core; Store all WET or DAMP wiping cloths in a sanitizer solution when not being used. Do not leave out on surfaces.
0.5
47.
4-205.10; Core; Remove any non-commercial equipment as stated on the transitional permit list as well as any repair issues that were noted to equipment
