3-501.16 (A)(2) and (B); Priority; Food in the walk-in cooler measured up to 46-47F and the ambient temp measured 48-49F. The top layers of eggs, sausage, and cream cheese in the sandwich flip-top cooler measured 44F. CDI: Lids & drawers of flip-top were closed. A service call was put in for the walk-in cooler. TCS food in this cooler was relocated to other units. Walk-in cooled to 41-42F by the end of the inspection.
1.5
47.
4-501.11; Core; The gasket of the left side lowboy cooler is torn. The sandwich cooler drawers don't smoothly close and get hung up, leaving a gap and letting warm air inside...Equipment and components shall be maintained intact and in good repair/condition.
0.5
49.
4-601.11(B) and (C); Core; The area that used to hold plastic cups have residue buildup. The gaskets of the line coolers have light food debris buildup. The sandwich cooler has debris & water collecting in the bottom...Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean any areas building up soil, debris, and/or grease.
0.5
55.
6-501.12; Core; Ceiling vents around the facility have dust buildup on them. Floors under equipment on the line have food debris buildup...Physical facilities shall be cleaned as often as necessary to keep them clean.
6-301.12; Priority Foundation - No paper towels were in one dispenser by front handsink, and paper towels were stuck in two dispensers so towels were not accessible to use...Each handsink or group of adjacent handsinks shall have paper towels or other approved hand drying device...CDI by providing accessible paper towels at each handsink.
1.0
22.
3-501.16 (A)(2) and (B); Priority - Butter was as high as 47F in sandwich make line top...Unless actively preparing or properly cooling, cold TCS* foods shall be kept at 41F or less...CDI by refrigerating butter.
0.0
37.
3-302.12; Core - Some squeeze bottles/containers of caramel, chocolate, sugar, other dry foods were not labeled...Unlabeled containers of foods not easily recognizable must be labeled with the common name of food...Label food bottles/containers to denote contents.
0.0
45.
4-903.11(A) and (C); Core - Some stacks of disposable cups and coffee filters were unprotected...Single service disposable food/beverage containers and items shall be protected from contamination...Keep cups in approved dispensers or inverted and in their original plastic pulled up to rims of top cups on stacks, and keep filters in original bags or covered container.
0.5
47.
4-501.11; Core - Some wire shelves were rusty...Food service equipment shall be kept in good repair...Replace shelves with similar approved shelving.
0.0
47.
4-101.19; Core - Cardboard was lining some shelves under food prep tables...Equipment nonfood contact surfaces exposed to splash and spillage shall be made of nonabsorbent and smooth materials...Remove cardboard from shelves.
0.0
48.
4-501.14; Core - Observed very soiled interiors of 3-comp sink basins and backsplash...Warewashing equipment shall be cleaned frequently enough to prevent recontamination of clean equipment and utensils...Increase 3-comp sink cleaning frequency.
0.5
49.
4-601.11(B) and (C); Core - Observed soiled wire and solid metal shelves, dunnage racks, push cart, some laminate cabinets, refrigerator condenser coils, interior bottom of cold brew unit (coffee accumulation), refrigerated door/drawers gaskets and drawer interiors (bottoms), cups holders...Equipment nonfood contact surfaces shall be kept clean...Increase cleaning frequency of equipment above.
0.5
53.
6-501.18; Core - Women's interior toilet bowl and side ceramic bases were soiled...Plumbing fixtures such as toilets shall be kept clean...Increase toilet cleaning frequency.
0.0
55.
6-501.11; Core - Caulk was missing/damaged between some handsinks and adjacent splash guard or walls. Small holes were in walls. Kitchen and dining room ceiling vents and surfaces were peeling or cracked...Physical facilities shall be kept in good repair...Replace missing/damaged caulk, seal wall holes, and repair damaged vents and ceiling surfaces.
0.5
55.
6-501.12; Core - Observed soiled flooring under cabinets/equipment and in corners, baseboards, floor drains and sink pipes, and ceiling surfaces...Physical facilities shall be kept clean...Increase cleaning frequency of surfaces/fixtures above.
0.0
General Comments
TCS* foods: Time-temperature control for safety foods
