3-501.18; Priority; Hard boiled eggs in flip top cooler dated 4/9, meatballs dated 4/2, chicken breasts in drawer cooler with use by 4/10 date. TCS(Time/Temperature Controlled for Safety) foods shall be held for maximum of 7 days excluding time in freezer and shall be discarded if it exceeds the time temperature combination. These items voluntarily discarded during inspection.
1.5
General Comments
Facility has vegetable wash dispenser at prep sink, but no solution being dispensed currently. Facility is washing produce with water. If vegetable wash is obtained and used, ensure test strips are used to verify proper concentration.
3-501.15; Priority Foundation; Sausage Links 138F plastic wrapped in a pan are stored in the refrigerated drawer on the cookline. Food that is cooling should be stored inside the walk-in cooler. Monitor food temperature as food cools to assure it is below 41F in six hours or less. Sausage was moved to the walk-in cooler.
0.5
48.
4-204.113; Core; Dish Machine is not washing at 150F as required and is not rinsing at 180F as required. Plate surface temperature is not reaching 160F (measured with Thermolabel today). See paper log sheet maintained by employee posted opposite the dish machine. See data sticker posted to front of lower dish machine with temperature requirements. Wash Temperature is 143F. Final Rinse is 174F. Maintenance person was contacted and plans to arrive this morning to adjust the dish machine to meet temperature parameters.
0.0
48.
4-302.14; Priority Foundation; Test Strips for quat sanitizer are damaged, bleached. Replacement is needed. Manager is ordering new quat test strips.
3-501.18; Priority; Pasta Salad and Pasta in the walk-in cooler exceed the maximum of seven days of refrigerated storage. Soup in the walk-in cooler is not date marked. Discard food appropriately. Pasta and soup were discarded today upon request.
1.5
41.
3-304.14; Core; Wiping Cloths are stored in buckets that contain no detectable sanitizer. Sanitizer is dispensing properly from the ware washing sink dispenser. Use test strips to verify presence of sanitizer. Buckets were emptied upon request and refilled from the sink.
2-201.11 (A), (B), (C), and (E); Priority; Employee Health Policy shall include nontyphoidal Salmonella. Updated employee reporting form and poster for employee reference was provided today.
0.0
10.
6-301.14; Core; No signs posted at the handwashing sinks. A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. One sign provided today.
1.0
25.
3-603.11; Priority Foundation; Consumer Advisory is not correct. Each menu item is designated with an asterisk such as pre-cooked chicken and scrambled eggs. Asterisk shall only designate food that may be served under-cooked upon request such as shell eggs. Hamburgers and chicken are received at the restaurant pre-cooked so shall not have an asterisk or consumer advisory.
Recommended language: "Consuming undercooked eggs may increase your risk of foodborne illness." Modification was made to the menu during today's inspection to comply with the rule.
0.0
28.
7-102.11; Priority Foundation; Some spray bottles of cleaning solutions do not have labels indicating the contents. Each spray bottle shall be labeled with the common name of the contents. Unlabeled spray bottles were remove from the kitchen today.
0.0
39.
3-305.11; Core; Bowl of apples is stored on the food preparation sink under the paper towel dispenser to the right of the handwashing sink. Food shall be protected from drip, splash from handwashing. Paper Towel dispenser should be relocated to be above the handwashing sink, not above the prep table.
0.0
48.
4-302.13; Priority Foundation; Dish Machine appears to be functioning perfectly. New rule requires hot water mechanical warewashing machines have an irreversible registering temperature indicator accessible for measuring the utensil surface temperature. Ecolab arrived during the inspection today and the requirement was discussed with a recommendation for thermolabels.
