2-102.12 (A); Core; The person in charge has not passed a food protection manager course. The person in charge shall be a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program. This is a repeat item.
1.0
10.
5-205.11; Priority Foundation; Hose is blocking access to the hand wash sink. A handwashing sink shall be maintained so that it is accessible at all times for employee use. The hose was removed from the hand wash sink.
1.0
21.
3-501.16(A)(1) ; Priority; Chili is 130F and hotdogs are 91F in the steam table. Keep all TCS food at or above 135F when held hot. The above food was reheated to above 165F.
1.5
41.
3-304.14; Core; Chlorine sanitizer is less than 50ppm of chlorine in the wiping cloth bucket. Sanitizer shall be mixed to 50-20ppm of chlorine in the wiping cloth bucket. Sanitizer was remixed to the proper concentration.
0.5
45.
4-903.11(A) and (C); Core; Single service to go containers stored not inverted. Store single service articles in a clean and dry location. Store single service articles where they are not exposed to splash, dust or other contamination. Single service articles were inverted once REHS spoke to PIC.
2-102.12 (A); Core; The person in charge has not passed a food protection manager course. The person in charge shall be a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program.
1.0
23.
3-501.17; Priority Foundation; Hotdogs, coleslaw and mixed shredded cheese are not date marked that have been in the prep and upright refrigeration unit for more than 24 hours. Date mark TCS food that is being held cold for more than 24 hours in refrigeration units for up to 7 days then discard. The above items were date marked once REHS spoke to PIC.
1.5
36.
4-302.12; Priority Foundation; No thermometer in the prep refrigeration unit. Provide a thermometer that is readily accessible in refrigeration units. PIC placed a thermometer in this refrigeration unit by the end of the inspection.
2-102.12 (A); Core; PIC is not a certified food protection manager. The PERSON IN CHARGE shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM. Repeat.
1.0
8.
2-301.14; Priority; Employees observed touching door handles and handling money with gloved hands and then using the same gloves to handle food. Food employees shall remove gloves and wash hands when changing tasks. CDI: Employees removed gloves and washed hands.
2.0
16.
4-601.11 (A); Priority Foundation; Several containers stored clean had sticker residue on them. Food contact surfaces shall be clean to sight and touch. CDI: Placed in 3 comp for rewashing and single service containers discarded. Repeat.
1.5
23.
3-501.17; Priority Foundation; Items on make line and inside refrigerator prepped previous morning not date marked. TCS foods held in establishment 24 hrs shall be date marked. CDI: Items date marked.
1.5
44.
4-903.11(A), (B) and (D); Core; Wet stacking dishes. Clean utensils shall be stored in a self draining position that allows air drying.
0.0
45.
4-502.13; Core; Establishment is using plastic containers that are designed for single use multiple times. SINGLE-SERVICE and SINGLE-USE ARTICLES may not be reused.
0.0
47.
4-205.10; Core; Establishment using Euhomy household freezer. Establishment shall only use ANSI certified commercial equipment in establishment.
2-102.12 (A); Core; PIC is not a certified food protection manager. The PERSON IN CHARGE shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM. Repeat.
1.0
5.
2-501.11; Priority Foundation; No clean up plan. A FOOD ESTABLISHMENT shall have written procedures for EMPLOYEES to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the FOOD ESTABLISHMENT. CDI: Plan provided.
0.0
15.
3-302.11; Priority; Raw beef stored over raw shrimp. Food shall be protected from cross contamination by storing the foods based on final cook temps. CDI: Items rearranged. Repeat.
1.5
16.
4-703.11; Priority; Sanitizer water 0ppm in 3 comp sink while employee was washing dishes. Sanitize shall be maintained at correct concentration. CDI: Sanitizer corrected to 200ppm.
0.0
16.
4-601.11 (A); Priority Foundation; Several containers stored clean had sticker residue on them. Food contact surfaces shall be clean to sight and touch. CDI: Placed in 3 comp for rewashing.
1.5
28.
7-101.11; Priority Foundation; Sanitizer bottle not labeled. Containers of POISONOUS OR TOXIC MATERIALS and PERSONAL CARE ITEMS shall bear a legible manufacturer's label. CDI: Bottle labeled.
0.0
41.
3-304.14; Core; Wet cloths on tables and sanitizer 0ppm. Hold wet cloths in sanitizer buckets at correct concentration when not in use.
0.0
48.
4-302.14; Priority Foundation; No Quat test strips to test sanitizer. A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided. REHS will return January 12, 2022 to verify. Verification Required.
