4-501.114; Priority; Chemical sanitizer coming out of the machine is not strong enough. Call maintenance to repair machine so the correct amount of quat. ammonia is being released when making sanitizer. Quat. ammonia must be at 150-200ppm.
1.5
22.
3-501.16 (A)(2) and (B); Priority; The salad bar was holding lettuce, deli meat & cheese at 48*F, the grab and go display was holding chicken salad, tuna salad and other items at 48*F. All cold hold foods must be held at 41*F or below. Food was thrown away when told of the problem.
1.5
49.
4-602.13; Core; General cleaning is needed on the interior portion of the oven bottom.
6-301.12; Priority Foundation; Upon arrival when washing my hands the first hand sink did not have paper towels. Went to another hand sink no paper towels. Had to ask an employee if there were any paper towels available. Paper towels must be at all hand sink at all times. Manager had retrieved paper towels by the end of inspection.
1.0
22.
3-501.16 (A)(2) and (B); Priority; The grab N go display cooler had salads stacked so high some were at 50*F, same with sandwiches. All cold hold foods must be held at 41*F or below. Manager tossed the salads on top and sandwiches out when told of the problem. Keep the sandwiches pushed back and do not stack more than 3 salads high at a time.
1.5
49.
4-602.13; Core; General cleaning is needed on the inside bottom portion of the ovens.
3-501.16 (A)(2) and (B); Priority; The one door cooler behind the serve line is holding foods at 45F. Have this cooler serviced and repaired/adjusted in order to hold all tcs foods at 41F or below. Small amount of lettuce was removed from the cooler and will not be used for any other tcs foods until repair is complete. CDi
1.5
35.
3-501.13 ; Priority Foundation; Salmon thawing in one door cooler with in tact rop packaging. open the packages or slit packages in order to introduce air to the product during thawing. ) REDUCED OXYGEN PACKAGED FISH that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment:
(1) Prior to its thawing under refrigeration as specified in ¶(A) of this section; or
(2) Prior to, or Immediately upon completion of, its thawing using procedures specified in ¶ (B) of this section. CDi education
4-501.114; Priority; Sanitizer buckets were weak or vacant of sanitizer solution. Use test kits and changed solutions as often as necessary to maintain proper strength. Sanitizer changed during inspection and then tested good. CDI
3-501.16 (A)(2) and (B); Priority; Display cooler holding salads, eggs, wraps and cream cheese was holding foods at 45*F. All cold hold foods must be held at 41*F or below. Turn the thermostat down or get the cooler repaired.
1.5
51.
5-202.13; Priority; GENERAL COMMENT: The spray nozzle at the dish machine is at the point of dropping below the overflow rim. The spray nozzle needs to tighten or tied up so that the nozzle does not fall below the overflow rim. If it drops below the overflow rim and water starts to back up in that area water could be suction into the spray nozzle causing a water contamination.
3-501.16 (A)(2) and (B); Priority; Bacon & sausage patties in the reach in cooler at the grill was holding meat at 42*F. All cold hold foods must be held at 41*F or below.
3-501.16 (A)(2) and (B); Priority; On the salad bar the lettuce, deli meat and cheese were not being held at 41*F, all cold hold foods must be held at 41*F or below. Food was thrown away during inspection.
4-501.114; Priority; One sanitizer bucket too weak. Quat. sanitizer should be at 200ppm. Change out sanitizer buckets as often as needed to keep at correct concentration. CDI remdade
0.0
22.
3-501.16 (A)(2) and (B); Priority; Reachin cooler in kitchen area when first walkin holding foods at 46-47F and air temperature in the unit was at 50F. Potentially hazardous foods should be at 41F or below. Do not use unit to hold potentially hazardous foods until it is repaired and working properly.
1.5
33.
3-501.15; Core; Gravy cooling in container tightly wrapped in plastic with lid on top. Foods should be 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.
4-601.11 (A); Priority Foundation; Ice shield on machine had small black buildup. All food contact surfaces and equipment should be clean to the sight and touch. CDI
0.0
16.
4-501.114; Priority; One sanitizer bucket too weak. Quat. sanitizer should be at 200ppm. Change out sanitizer buckets as often as needed to keep at correct concentration. CDI remdade
0.0
22.
3-501.16 (A)(2) and (B); Priority; The reachin cooler in the grill area holding the items at 44F. All cold holding should be at 41F or below. PIC stated unit was open a lot during breakfast which could have caused the rise in temperature. Monitor unit to make sure comes back down to 41F or below. May need to make adjustments so that it can keep up with rush times. CDI education
1.5
22.
3-501.16 (A)(2) and (B); Priority; The salad bar was at 44-54F. Foods being cold held should be at 41F or below. PIC sated items are kept less then 4 hours because bar is only open during lunch hours. Discard foods over 45F after lunch. CDI
0.0
47.
4-501.11; Core; Unit it freezer leaking and has a ice buildup underneath. There are pans to catch the ice. Repair so not building ice and keep pans there to prevent ice buildup on food boxes.
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. Make sure to 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
15.
3-302.11; Priority; A container of raw meat stored above vegetables in reachin cooler. Keep all raw meats stored below ready to eat foods. CDI Moved to bottom shelf
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!
Effective Jan. 1, 2019: The new standard for COLD HOLD is 41F or lower. Please mhttp://127.0.0.1:8080/dhd/webadmin/tool_nc_temporary_events.cfmonitor your cold hold temperatures to ensure your equipment and procedures are going to be capable of meeting this new requirement!
The walk-in freezer was being repaired, there was a refrigerated truck body in the back that was being used and working properly.
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!
