|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf.
The handwashing sink in the cook line was blocked by an employee drink. Do not store items on the handwashing sink.
CDI- Item was removed by an employee. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
Yes
|
Yes |
Repeated Violation.
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P
All buckets of sanitizer were 0ppm of quat. Dispenser was dispensing quat at less than 150ppm. Part was changed and the sanitizer was still below 150ppm. Maintain di-quat at 150ppm-400ppm. If using multi quat then maintain sanitizer at 200-400ppm. Quat was hand diluted to 300ppm. Establishment was using QT 40 test strips.
Verification Required- An inspector shall return in 3 days time. |
|
19
|
1.50
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours or 135F or commercially processed food, if food is to be hot held until service. -P
Hashbrowns in the hot drawers were 112F and 124F. Earlier in the inspection the EHS observed that other food items such as sausage were not being reheated to 135F before being placed in hot holding. EHS had corrected the sausage issue before it was placed in hot holding. Make sure to reheat commercially packaged product to 135F minimum.
CDI- PIC elected to voluntarily dispose of Hashbrowns instead of reheating them. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
Yes
|
No |
Repeated Violation.
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P
Turkey sausage with a discard date of 12/13 and regular sausage with a discard date of 12/16 were stored in the make table. Follow corporate guidelines for date marking and dispose of foods that within the discard date range.
CDI- Items were voluntarily disposed of and denatured. |
|
28
|
1
|
Toxic substances properly identified stored & used |
No |
Yes
|
No |
Repeated Violation.
7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P
Sanitizer wipes were stored over the icing station. Keep toxic materials under and away from food items.
CDI- Wipes were removed and stored away from food.
NOTE: the Purell sanitizer wipes are NOT approved for food contact surfaces. |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
No
|
No |
General Commented, no points.
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses.
Wet wiping cloths were stored on prep surfaces. Do not store wet wiping cloths on prep surfaces. |