4-601.11 (A); Priority Foundation - Some small utensils and a food container had food debris on them but were stored as clean...Food contact surfaces shall be clean to sight and touch...CDI by placing soiled items at dishwashing area.
0.0
21.
3-501.16(A)(1); Priority - Small portions of folded eggs in hot holding drawers were below 135F (see temperature chart)...After properly reheating, hot TCS* foods shall be hot held at 135F throughout entire product...CDI by reheating eggs.
0.0
22.
3-501.16 (A)(2) and (B); Priority - A few cold TCS* foods were above 41F (see temperature chart)...Unless actively preparing, properly cooling or using time as a public health control, cold TCS* foods shall be kept at 41F or less...CDI by properly refrigerating foods at incorrect temperatures. NOTE: Do not overfill food containers in refrigerated make line tops to ensure foods stay at 41F or less.
0.0
44.
4-903.11(A), (B) and (D); Core - Many clean dishes and food containers were stored with food contact sides up and unprotected. Clean dispensing scoops were stored hanging low above left "soiled" side of 3-comp sink, where they could easily become contaminated by soiled utensils/dishes...Clean utensils and equipment shall be stored so they are not exposed to splash, dust and other contamination and covered or inverted on clean surfaces...Store clean dishes/containers as stated above. Do not store clean dispensing scoops above soiled drainboard of 3-comp sink.
0.5
45.
4-903.11(A) and (C); Core - Some disposable food containers and coffee filters were unprotected/uncovered. Disposable forks, spoons and knives for customer use only were not covered/protected in containers...Single service disposable food/beverage containers and utensils shall be protected from contamination...Cover or invert disposable containers and keep filters in original plastic bags or covered container. For customer dispensing, keep food contact surfaces of utensils covered or individually wrapped or place in covered dispenser where utensils are dispensed one at a time.
0.5
47.
4-501.11; Core - Inside dish machine, one bottom spinning water sprayer was hitting against metal frame as it spinned...Equipment shall be adjusted according to manufacturer's specifications...Adjust spinning water sprayer so it freely spins without hitting against other dish machine components.
0.0
49.
4-601.11(B) and (C); Core - Observed soiled bottoms under refrigerated drawers, speed racks, refrigerator exterior vent openings, doors and handles, cabinets and doors at self-service beverage counter...Equipment nonfood contact surfaces shall be kept clean...Increase cleaning frequency of equipment above.
0.5
55.
6-501.12; Core - Observed some soiled kitchen floor surfaces, floor drains, drain pipes and walls (behind 3-comp sink). Wall vent openings were dusty above speed rack storage in front service area...Physical facilities shall be kept clean...Increase cleaning frequency of surfaces/fixtures above.
0.5
General Comments
TCS* foods: Time-temperature control for safety foods
5-205.11; Priority Foundation; The handwashing sink in the dish machine area had a dish in the sink. There was a cart blocking the handwashing sink. A handwashing sink may not be used for purposes other than handwashing. A handwashing sink must be maintained so that it is accessible at all times for employee use. CDI.. The cart and dish was moved away from the handwashing sink.
1.0
16.
4-601.11 (A); Priority Foundation; There were a few dishes stored as clean that had dried food debris on the surface of the dishes. Equipment Food-Contact Surfaces and Utensils stored as clean shall be clean to sight and touch. CDI.. The dishes were placed back at the three compartment sink to be washed again.
0.0
44.
4-903.11(A), (B) and (D); Core; Dirty dishes were stored on the sanitize side of the dish machine. Clean dishes were stored in containers that needed to be cleaned. Clean dishes must be stored where they are not exposed to splash, dust, or other contamination. Clean dishes must be sored in a clean, dry location. CDI.. The dirty dishes were placed on the wash size of the three compartment sink. The containers the dishes were stored in were washed.
0.5
49.
4-601.11(B) and (C); Core; Clean out the utensils containers. Clean the gasket on the cold-hold units. Equipment shall be kept free of an accumulation o dust, Food residue and other debris.
