3-501.16 (A)(2) and (B); Priority; The first time temped barista cooler milk was at 44F. PIC stated just had rush. Waited and retemped at end of inspection and air temp in cooler was at 35F. Monitor and make sure unit stays at 41F or below even during rush times. CDI education
3-304.12; Core; Knife stored in crack in prep cooler. This is not a approved storage area as can not clean the area and so do not know what the knife is getting on it. Store in clean portion of prep area between uses.
4-601.11 (A); Priority Foundation; Shield on ice machine starting to show buildup in the corner. All food contact surfaces and equipment should be clean to the sight and touch. CDI PIC took ice shield out to be cleaned and sanitized.
3-501.16 (A)(2) and (B); Priority; The top of the line cooler all of the foods were at 43-44F. All potentially hazardous foods being cold held should be at 41F or below. PIC stated thinks they must have left the product on the cart while setting up to long which caused the rise in temperature. Monitor to make sure comes back down to 41F or below. Make sure when setting up line to not leave foods out at room temperature. CDI education and PIC put lids on items to help cool faster.
1.5
23.
3-501.18; Priority; Multiple containers of teriyaki bowls in prep cooler with use by dates of yesterday. Make sure to follow date labels and discard as needed. CDI PIC discarded.
0.0
47.
4-501.11; Core; Freezer starting to get some ice buildup. PIC stated they already have a work order in to repair door seal to fix the issue.
0.0
47.
4-501.11; Core; There is water on the floor in dish area. PIC stated have already put in a work order to repair issue in 3 comp sink.
3-501.16 (A)(2) and (B); Priority; Both small reachin coolers in drive thru area were holding at above 41F. The one near the drink machine was at 49-50F and the unit under the register was at 42-44F. All potentially hazardous foods being cold held should be at 41F or below. PIC discarded potentially hazardous product from cooler at 49F. Do not use cooler to hold potentially hazardous foods until at 41F or below. Monitor other unit to make sure does not go over 45F. Make adjustments to have unit at 41 or below.
1.5
23.
3-501.18; Priority; A few prepped vegetables in walk-in cooler and cut greens and dressing in prep cooler that had use by dates that has already passed. Make sure to follow labels and discard as needed. PIC stated the items in the prep cooler were done today and so they were incorrect labels were old labels were not taken off. Make sure to put new labels on when new product is put in. CDI
4-601.11 (A); Priority Foundation; Ice machine had small buildup on ice shield. Food contact surfaces and equipment should be clean to the sight and touch. Clean and sanitize more regularly to prevent buildup. CDI
0.0
22.
3-501.16 (A)(2) and (B); Priority; Barista cooler holding the foods at 47-48F. Drive thru cooler holding the items at 45F. All potentially hazardous foods should be held at 41F or below. Potentially hazardous foods removed from barista cooler. PIC putting in work orders.
3-501.16 (A)(2) and (B); Priority; Barista cooler holding at 44-45F. All potentially hazardous foods should be at 41F or below. Make adjustments so unit is holding at 41F or below even during rush times. Monitor to make sure does not go up any higher in temperature. CDI education
1.5
23.
3-501.18; Priority; One container of milk with date label that stated to discard 6/2 and should have already been discarded. Hollow date labels and discard as needed. CDI PIC discarded
0.0
28.
7-101.11; Priority Foundation; In the 3 compartment sink are there is now a detergent solution hooked up to the sanitizer dispenser. Need to have accurate labels so that it is easy to identify what is coming out of the dispenser. Relabel so that it has correct label name on dispenser.
0.0
47.
4-501.11; Core; Multiple leaks throughout facility from sinks. Some from drainpipe and others from fresh water. Make repairs so that there are no leaks.
0.5
47.
4-501.11; Core; Freezer has some ice buildup on food items and racks. Should not have ice buildup. Make adjustments/repairs to prevent buildup from happening.
4-602.11;core,
In EQUIPMENT such as ice bins and BEVERAGE dispensing nozzles and enclosed components of EQUIPMENT such as ice makers, cooking oil storage tanks and distribution lines, BEVERAGE and syrup dispensing lines or tubes, coffee bean grinders, and water vending EQUIPMENT:
(a) At a frequency specified by the manufacturer, or
(b) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold.
A small build up of debris was observed on the ice shield of the dispensing machine at the drive thru. Clean and sanitize this are to remove all visible mold/debris.
1.5
55.
6-501.12; Core;
(A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean
Cleaning of the floors in the walk in freezer is needed. Remove all the trash and debris on the floors under shelving.
2-201.12; Priority; With the adoption of the 2017 food code now there are the "big 6" instead of the "big 5" reportable illnesses. Have updated employee health policy. CDI education
0.0
5.
2-501.11; Priority Foundation; With the adoption of the 2017 food code now need to have a WRITTEN plan for the cleanup of vomiting and diarrheal events. CDI education
0.0
22.
3-501.16 (A)(2) and (B); Priority; The barista cooler was holding the products at 45F. All potentially hazardous foods should be held at 41F or below. Make adjustments so that cooler will hold at 41F or below even during rush times. CDI education
1.5
23.
3-501.18; Priority; Foods being held at 42-45F or not meeting the time and temperature requirements to hold foods. To hold foods they should be at 41F or below and then can be held for 7 days. 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!
