3-302.11; Priority; Observed pack of raw beef stored above mashed potatoes in walk-in cooler. Foods shall be stored in order of final cook temperatures. CDI-Foods were rearranged during inspection.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Observed corn salsa and pico de gallo in make line with temperatures above 41F(see temperature chart above). Observed containers of both food were not submerged in ice-water bath on make line. TCS(Time/Temperature Control for Safety) foods shall be maintained at 41F or below. CDI-Foods were voluntarily discarded.
1.5
23.
3-501.17; Priority Foundation; Observed container of beef not dated in bottom prep cooler and container of corn dogs incorrectly dated in reach-in fridge. Refrigerated, ready-to-eat TCS(Time/Temperature Control for Safety) foods shall be clearly marked for a maximum of 7 days. The day of preparation shall be counted as Day 1. CDI-Known dates were added.
1.5
41.
3-304.14; Core; Observed wiping cloth in lactic acid sanitizer with concentration of 0ppm. Wet wiping cloths shall be stored in approved lactic acid sanitizer with concentration of 702-1875ppm. CDI-Sanitizer at the appropriate concentration was added to sanitizer bucket.
0.5
43.
3-304.12; Core; Observed bowls inside container of soups in reach-in fridge. Observed scoops stored in water at 122F. Dispensing utensils shall be stored in food with their handles above the top of food and the container, in a clean, protected location or in container of water maintained at least 135F and cleaned frequently. Replace bowls with utensil with a handle. Store scoops as stated above.
0.5
44.
4-903.11(A), (B) and (D); Core; Observed soiled shelving for clean utensil storage. Cleaned utensils shall be stored in a clean, dry location. Increase cleaning of utensil shelving.
1.0
48.
4-302.13; Priority Foundation; Manager was unable to locate temperature indicator for hot water sanitizing dish machine. In hot water mechanical warewashing operations, an irreversible registering temperature indicator shall be provided and readily accessible for measuring the utensil surface temperature. CDI-Inspector provided thermolabels.
0.0
49.
4-601.11(B) and (C); Core; Observed soiled bottom prep coolers and food warmer above grill. Soiled shelving in walk-in cooler, walk-in freezer and black shelf holding wing sauces, reach-in fridge and freezer and their gaskets, bottom interior of pull out drawers and their gaskets, interior/sides of cooking equipment and metal sheet pan in dry storage room. Non food contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Increase cleaning in these areas.
1.0
55.
6-501.12; Core; Observed soiled wall in dry storage room and floor needs cleaning in walk-in freezer. Physical facilities shall be cleaned as often as necessary to keep them clean. Increase cleaning in these areas.
4-601.11 (A); Priority Foundation; Observed some pan, lids and skillets stored as clean with food residue. Food contact surfaces and utensils shall be clean to sight and touch. CDI-Items moved to three compartment sink. (Repeat violation; Full points will be taken next time.)
1.5
22.
3-501.16 (A)(2) and (B); Priority; Observed salad in pull out drawer and shredded cheese on make line with temperatures above 41F(see temperature chart above). TCS(Time/Temperature Control for Safety) foods shall be maintained at 41F or below. CDI-Salad was moved into another cooler and more ice was added to ice-water bath underneath shredded cheese.
1.5
41.
3-304.14; Core; Observed wiping cloth in lactic acid sanitizer with concentration of 0ppm. Wet wiping cloths shall be stored in approved lactic acid sanitizer with concentration of 702-1875ppm. CDI-Fresh sanitizer added to sanitizer bucket
0.0
44.
4-903.11(A), (B) and (D); Core; Observed soiled shelving for clean utensil storage. Cleaned utensils shall be stored in a clean, dry location. Increase cleaning of utensil shelving.
1.0
44.
4-904.11; Core; Observed mouth portion of forks and spoons facing up on shelf in front of kitchen entryway. Knives, forks, and spoons that are not prewrapped shall be presented so that only the handles are touched by employees. Store silverware with handle portion up to prevent contamination.
0.0
49.
4-601.11(B) and (C); Core; Observed soiled bottom prep coolers and food warmer above grill. Soiled shelving in walk-in cooler and black shelf holding wing sauces, reach-in fridge and freezer, bottom interior of pull out drawers and their gaskets, interior/sides of cooking equipment, underneath grill, interior of flip top prep units, and unused ice cream holder Non food contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Increase cleaning in these areas.
1.0
54.
5-502.11; Core; Observed cardboard dumpster overflowed with some cardboard boxes on the ground. Refuse, recyclables, and returnables shall be removed from the premises at a frequency that will minimize the development of objectionable odors and other conditions that attract or harbor insects and rodents. CDI-Manager contacted dumpster company for extra pick up
0.0
55.
6-501.12; Core; Observed soiled walls throughout, and soiled flooring underneath cooking equipment (especially fryers) and walk-in cooler. Physical facilities shall be cleaned as often as necessary to keep them clean. Increase cleaning in these areas.
5-205.11; Priority Foundation; Observed a metal push cart blocking handwashing sink next three compartment sink. A handwashing sink shall be maintained so that it is accessible at all times for employee use. CDI-Cart was moved during inspection
0.0
16.
4-601.11 (A); Priority Foundation; Observed cast iron sizzler skillets stored as clean with food residue. Food contact surfaces and utensils shall be clean to sight and touch. CDI-Items moved to three compartment sink.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Observed several TCS foods on ice-bath in flip top units with temperatures above 41F (see temperature chart above). Observed ice in prep unit had melted. TCS(Time/Temperature Control for Safety) foods shall be maintained at 41F or below. CDI-Ice was added to flip top prep units.
1.5
28.
7-204.11 ; Priority; Observed dish machine detergent dispensed from dish machine area being used as sanitizer in sanitizer buckets throughout (test strip turned blue when tested). Chemical sanitizers and other chemical antimicrobials applied to food contact surfaces shall meet the requirements specified in 40 CFR 180.940 Tolerance exemptions for active and inert ingredients for use in antimicrobial formulations (food-contact surface sanitizing solutions). CDI-by educating, discarding, and adding approved Quaternary Ammonium sanitizer to sani buckets
1.0
44.
4-903.11(A), (B) and (D); Core; Observed soiled shelving for clean utensil storage. Cleaned utensils shall be stored in a clean, dry location. Increase cleaning of utensil shelving.
0.5
49.
4-601.11(B) and (C); Core; Observed significant build-up in bottom prep coolers and food warmer above grill. Soiled interior of microwave, shelving in walk-in cooler and shelving holding employee aprons, reach-in fridge and freezer, bottom interior of pull out drawers and their gaskets, exterior of prep coolers, interior of flip top prep units, and plate warmer area. Pink/black residue bottom metal exterior of ice machine. Non food contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Increase cleaning in these areas.
1.0
54.
5-502.11; Core; Observed both outside trash and cardboard dumpster overflowed along with cardboard boxes on the ground. Refuse, recyclables, and returnables shall be removed from the premises at a frequency that will minimize the development of objectionable odors and other conditions that attract or harbor insects and rodents. Contact dumpster company for extra pick up
0.0
55.
6-501.12; Core; Observed soiled walls throughout, food build up in floor drain underneath prep units, and soiled flooring behind cooking equipment and walk-in freezer. Physical facilities shall be cleaned as often as necessary to keep them clean. Increase cleaning in these areas.
5-205.11; Priority Foundation; Observed wiping cloths stored inside handwashing sink. A handwashing sink may not be used for purposes other than handwashing. CDI-Wiping cloths removed.
0.0
16.
4-501.112; Observed hot sanitizing dish machine internal temperature reach as high as 158F after several runs. Dish machine fresh hot water sanitizing rinse as it enters the manifold may not be more than 194F, or less than 180F. Verification required: EHA will return by Thursday June 15, 2023 to verify dish machine is hot sanitizing at least 180-194F.
1.5
23.
3-501.17; Priority Foundation; Observed container of chicken wings, ribs and gallon of milk prepped/opened over the weekend not date marked. Refrigerated, ready-to-eat food opened or prepared, in the establishment and kept for more than 24 hours shall be date marked. Date marking should be either a preparation date, or a consume-by/discard date. CDI by date marking item above.
1.5
44.
4-901.11; Core; Observed a few food containers stacked while wet. After cleaning and sanitizing, equipment and utensils shall be air-dried. Completely air dry these items before stacking them.
0.5
44.
4-903.11(A), (B) and (D); Core; Observed soiled shelving for clean utensil storage. Cleaned utensils shall be stored in a clean, dry location. Increase cleaning of utensil shelving.
0.0
49.
4-601.11(B) and (C); Core; Observed build-up inside bottom coolers below flip tops. Soiled reach-in freezer, shelving in walk-in cooler and dry storage shelving. Non food contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
0.5
54.
5-501.116; Core; Exterior of outside grease dumpster has significant grease build-up. Grease/refuse dumpsters/receptacles shall be kept clean...Increase cleaning frequency of outside grease dumpster.
0.0
General Comments
Verification required: EHA will return by Thursday June 15, 2023 to verify dish machine is hot sanitizing at least 180-194F. Follow-Up: 06/15/2023
2-401.11; Core; Two employee beverages were stored on food prep surfaces. Do not store beverages near food, clean equipment/utensils, linens and single-service articles. CDI-Cups were moved to an approved designated area.
0.5
16.
4-601.11 (A); Priority Foundation; Numerous pans had food particles still in the after being washed and stored away as clean. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. CDI-Pans were taken back to the dishwashing area to be rewashed.
1.5
33.
3-501.15; Place bagged rice in the walk-in cooler to cool before placing in refrigerator on near cook line. CDI-Rice was moved to walk-in cooler.
0.5
41.
3-304.14; Core; One wet cloth was observed on a prep surface. Store wet cloths in a sanitizer bucket or dirty laundry. CDI-Cloth was placed in sanitizer bucket during the inspection.
0.0
43.
3-304.12; Core; Scoop was stored in 107 degree water. In-use utensils must be stored in water at least 135 degrees F or in an empty container. it was later 122 degrees F but still not hot enough. Water was discarded and scoop will be stored in an empty container.
0.5
44.
4-901.11; Core; A few pans were stacked wet. Arrange pans so they can readily air-dry. CDI-Pans were rearranged for drying during the inspection.
0.5
49.
4-601.11(B) and (C); Core; The refrigeration unit underneath the salad drawer contained build-up of soggy, moldy salad. Cook line equipment needs detail cleaning. CDI-Employee cleaned inside bottom of salad refrigerator during the inspection.
2-401.11; Core; An employee beverage was stored above food prep/storage area. Employee beverages must be covered and stored away from food, clean utensils and unwrapped single- service and single-use articles. CDI - Beverage was discarded by the manager.
0.5
16.
4-601.11 (A); Priority Foundation; Numerous metal pans were soiled. Food contact surfaces and utensils shall be clean to sight and touch. CDI - Pans were placed back in the dishwashing area by manager.
1.5
33.
3-501.15; Salmon was thawing in a pan in the prep sink but someone had turned off the water. It was within the proper temperature.
0.0
40.
2-303.11; Core; Employees were wearing watches and bracelets. Except for a plain ring such as a wedding band, while preparing food, food employees may not wear jewelry on their arms and hands. CDI - Employees removed items during the inspection.
0.5
49.
4-601.11(B) and (C); Core; Inside microwave and freezer were soiled with residue and food. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris.
