4-501.114; Priority; Dish machine sanitize cycle only went up to 152F when tested multiple times. Should be at 160F or above. PIC went and checked and the water heater had been turned down. PIC turned up water heater and is going to monitor to see if that fixed the problem. Until sanitizing properly manually sanitize dishes in 3 comp sink.
1.5
38.
6-501.111; Core; A few drain flies seen in dish area. Continue pest control.
4-601.11 (A); Priority Foundation; Soda nozzles with buildup on them. All food contact surfaces and equipment should be clean to the sight and touch. CDI PIC put back up nozzles on and put dirty ones in dish area to be washed and sanitized.
1.5
16.
4-501.114; Priority; Dish machine sanitize temp would only go up to 154F. PIC went and checked hot water heater and turned it up. Dish machine now sanitizing at 160F. CDI Monitor to make sure stays at 160F or above.
0.0
16.
4-501.114; Priority; One sanitizer bottle to strong with bleaching out test strip. Chlorine sanitizer should be at 50-100ppm. CDI PIC diluted.
3-501.18; Priority; One bag of turkey had date of 3/1. Can be held for 7 days then should be discarded. CDI Discarded.
0.0
48.
4-204.115; Priority Foundation; With the adoption of the 2017 food code now need to have a testing method for high temperature dish machine. This could be temp. test strips, temperature plate. PIC found box for thermometer but could not find the actual thermometer.
4-501.114; Priority; One sanitizer bottle too weak at 0ppm. Chlorine sanitizer should be at 50-100ppm. Change out sanitizer as often as needed to keep at correct concentration. CDI PIC remade to 50ppm.
0.0
23.
3-501.18; Priority; Hotdogs in walk-in cooler and in cooler under grill had date of 10/24 on them. PIC stated that was the frozen date but not thaw date. Make sure to put thaw date so can accurately keep track of time. PIC stated were pulled yesterday and date was added. CDI
1.5
General Comments
Dish machine not in use. PIC stated was not working and they have called someone to come look at it but have not came yet. Will be using 3 comp sink until repaired.
3-501.16 (A)(2) and (B); Priority; The top prep cooler holding the foods at 45F-50F. All potentally hazardous foods should be at 41F or below. The air temp in the unit was at 38F. The unit was open when started inspection. Keep unit closed as must as possible to keep the foods at correct temperatures. CDI
1.5
23.
3-501.18; Priority; Hotdogs in walk-in cooler missing date labels. Ham missing thaw date. Make sure to date label all potentially hazardous foods so can accurately keep track of time held. CDI dates added.
0.0
28.
7-102.11; Priority Foundation; Bottle of sanitizer not labeled. All working containers of chemicals/sanitizers should be labeled with common working containers.
4-601.11 (A); Priority Foundation; Soda nozzles had buildup on them. Ice machine shield had buildup on it. All food contact surfaces should be clean to the sight and touch. CDI soda nozzles changed and shield cleaned.
1.5
23.
3-501.18; Priority; Hotdogs missing date label. Date label all potentially hazardous foods once the package has been opened. CDI date added
0.0
48.
4-204.115; Priority Foundation; With the adoption of the 2017 food code now need to have a testing method for high temperature dish machine. This could be temp. test strips, temperature plate. etc
2-201.11 (D )and (F); Priority; With the adoption of the 2017 food code now there is the "big 6" illnesses instead of the "big 5". Need to have updated employee health policies.
CDI education
0.0
5.
2-501.11; Priority Foundation; With the adoption of the 2017 food code now have to have a WRITTEN plan for the clean up of a vomiting or diarrheal vent. CDI education
0.0
16.
4-501.112; Priority Foundation; The sanitizing cycle on the dish machine would not go over 154F. Sanitizer cycle should be at 160F or above. Manually sanitize dishes in 3 comp sink until unit is repaired.
1.5
48.
4-204.115; Priority Foundation; With the adoption of the 2017 food code now required to have a testing method for high temperature dish machine. This could be temp. test strips, temperature plate, etc. 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!
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!
Walk in freezer is dripping ice onto packages of food, move all food from below the ice drips and use a pan to catch the ice until the freezer unit has been repaired.
1.5
28.
There was one fly in the drink machine area today, keep improving on the pest management.
0.0
40.
Clean all gaskets to the prep coolers and the sides of the equipment.
1.0
45.
Fix broken floor tile by the dishmachine.
0.5
49.
No documentation of approved training - no credit awarded.
Minor mold on the icemachine shield. Make sure all internal parts of icemachine are cleaned and sanitized as needed. Clean good, then sanitize with 50-100 ppm chlorine.
0.0
17.
Walk-in was running borderline at 44-45 degrees F.
0.0
35.
Keep all single use items wrapped up and protected in the storage room. (platic forks, spoons etc)
0.5
40.
Clean tops and sides of all equipment, including legs or wheels on equipment. This is general cleaning.
0.5
45.
Clean floors under and behind equipment.
0.5
46.
Continue to work on cleaning dusty ceiling vents and tiles.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Make sure to have sanitizer available at all times in a labled bottle. All sanitizer solutions should be 50-100 ppm chlorine. Use sanitizer on all food contact surfaces, equipment, and utensils. Do not mix sanitizer too strong as this may be unsafe for use in food areas. Use test kits when mixing sanitizer to check strength.
1.5
46.
Clean dusty ceiling vents and tiles; replace all burned out light tubes.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Keep all dry foods covered in the storage room. Once opened, put all dry foods in a sealed labled container. Keep all foods covered to avoid any contamination.
1.5
35.
Keep all plastic forks or coffee/tea filters wrapped up and protected. All single use articles should be stored protected.
0.0
40.
Clean racks in the walk-in cooler. Minor cleaning to fan covers as well in the walk-in cooler.
0.5
45.
Repair broken floor tiles at the dishmachine.
1.0
49.
Documentation of approved training - 2 point credit awarded.
CORRECTED DURING INSPECTION Once food has been served (removed from the kitchen to guest) then it cannot be returned to kitchen and placed in cooler. Food from a guest self service food bar catering foound in walk-in cooler: Once food is removed from kitchen, left overs must be discarded.
1.0
15.
NOT OBSERVED
0.0
18.
NOT APPLICABLE
0.0
45.
REPEAT VIOLATION Repair cracked floor tiles under the dish machine.
1.0
7.
NOT OBSERVED
0.0
9.
NOT APPLICABLE
0.0
13.
NOT OBSERVED
0.0
21.
Hot water 117 f - 121 f. Heater turned up and now providing 141 f. Must provide a minimum of 140 f.
1.5
26.
GENERAL COMMENT Once opened, store all dry foods in a covered container.
0.0
49.
Documentation of Approved Training - 2 Point Credit Awarded
REPEAT VIOLATION Dozens of fruit flies seen. Take more effective measures to eliminate pest.
2.0
31.
NOT OBSERVED
0.0
40.
Clean fryers.
0.5
46.
Replace missing lights in
0.0
47.
Items stored on floor in
0.0
7.
NOT OBSERVED
0.0
9.
NOT APPLICABLE
0.0
10.
CORRECTED DURING INSPECTION Food stored uncovered under grill. Ready to eat/non meat food stored under raw meats in walkin. Chicken stored over pork & beef. Cover all foods during storage. Store ready to eat/pre-cooked /non-meat foods above raw meats. Store raw meats according to final cook temps. (chart given).
1.5
11.
CORRECTED DURING INSPECTION Knives & tongs on prep. areas dirty. Wash, rinse and sanitize food contact surfaces after each use. It in continous use wash, rinse, sanitize after 2 hours max.
1.5
13.
NOT OBSERVED
0.0
14.
NOT OBSERVED
0.0
20.
NOT APPLICABLE
0.0
23.
NOT OBSERVED
0.0
26.
GENERAL COMMENT Once dry food is open, store it in a sealed container.
0.0
27.
NOT APPLICABLE
0.0
49.
Documentation of Approved Training - 2 Point Credit Awarded
REPAIR THE WORN EDGES ON THE SHELVING UNDER THE FRONT COUNTER. CLEAN CABINETS ON THE SIDES OF THE BEVERAGE STATION, UNDER THE FRYERS AND THE SMALL SINGLE DOOR RECH-IN COOLER. REPLACE THE TORN GASKETS ON COOLERS. REPAIR/REPLACE THE PARTS & SIDES OF THE ICE MACHINE THAT ARE RUSTY.
2.0
28.
CLEAN THE CEILING TILES OVER THE ICE MACHINE THAT HAVE DIRTY HAND- PRINTS. CLEAN THE FLOORS IN THE WALK-IN COOLER, UNDER THE HANDSINKS & DISH MACHINE. CLEAN FLOOR DRAINS.
0.5
32.
RAISE THE SHELVING IN THE DRY STORAGE ROOM (BY MEETING ROOMS) TO PERMIT CLEANING. SHOULD BE 12
LARGE PIG/MEAT COOKER IN KITCHEN FOUND STORED DIRTY FROM LAST USE. LAST USE WAS EXPLAINED TO BE MONTH OR SO AGO. DO NOT LET ANY EQUIPMENTESPECIALLY FOOD CONTACT ITEMS (GRILLS) TO BE STORED FOR ANY EXTENDED PERIOD OF TIME DIRTY. CLEAN IMMEDIATELY AFTER EACH USE.
2.5
17.
REPAIR EDGE OF CABINET/SHELF THAT IS DAMAGED UNDER THE FRONT COUNTER. CLEAN GASKETS ON REACH-IN COOLERS, REPAIR ALL TORN GASKETS. REMOVE FOIL LINING FROM SHELF ONCE WORN.
2.0
28.
REPAIR FLOOR UNDER THE DISHMACHINE AND UNDER THE FRONT HANDSINK. CLEANCEILING TILES WITH DIRTY HANDPRINTS.
CLEAN GASKETS ON THE REACH-IN COOLERS. REPAIR SHELF EDGING THAT IS DAMAGED ON FRONT STORAGE COUNTER. ORGANIZE STORAGE OF POTS & PANS, CLEAN UNDER THEM.
1.0
28.
REPAIR FLOOR UNDER THE DISHMACHINE, UNDER FRONT HANDSINK. REPAIR COVING THAT IS COMING OFF UNDER SIDE BEVERAGE AREA. CLEAN FLOORS IN WALK-IN COOLER.
CLEAN DISHES ARE BEING STORED ON MEAT PREP SINK, BUT SINK IS NOT USED FOR MEAT PROPERLY ANYMORE. A SPLASHGUARD IS NEEDED TO PROTECT CLEAN DISHES FROM THE VEGETABLE PREP SINK.
1.5
17.
THE HOOD, OUTSIDE OF FRYERS AND STOVES NEED SOME GENERAL CLEANING.
1.0
28.
THE FLOOR AND WALL BEHIND THE FRYERS AND COOKERS HAD CLEANING AND THE FLOOR AND WALL AT THE CANWASH/BEHIND THE HOT WATER HEATER NEED CLEANING.
DO NOT PLACE ASH TRAYS ETC. ON PREP SINK-NOT A STAGING AREA FOR DIRTY DISHES.
1.5
15.
COVER ON CLEAN PLATES NEED CLEANING-STORE IN AREA TO REDUCE FOOD DEBRIFROM GETTING ON THEM. UTENSIL PAN NEEDS CLEANING. NEED TO GET CLEAN CUPS OFF FLOOR.
1.5
17.
CABINETS BY HAND SINK NEEDS REPAIR, STILL WORKING ON HAND SINK DRAIN AREA. NEED TO BE ABLE CLEAN AROUND DRAIN. NEED 2
