|
6
|
0
|
Proper eating, tasting, drinking or tobacco use |
No |
No
|
No |
2-401.11 - Eating, Drinking, or Using Tobacco: Observed employee food stored above consumer food in the grill prep reach under cooler. Employees shall eat, drink, or use any form of tobacco only in designated area to prevent cross contamination. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
Yes |
4-501.114 - Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration, and Hardness: Observed that the chlorine sanitizing dish machine was testing at 0 ppm. The dish machine was primed during the inspection but it was still testing at 0 ppm. Maintain sanitizer at correct concentrations when being used to sanitize. P
Verification required by 4/2/2026 |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16 - Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding: Observed mashed potato holding at 128F (towards the top) and chili holding at 123F (towards the top) in the steam warmer. Both items were holding above 135F towards the bottom and the sides.
Maintain TCS foods in hot holding at 135F or above. P. CDI - The PIC adequately stirred both items and the temperature setting was increased on that steam warmer. The temperature increased above 135F throughout. The REHS also educated the PIC about monitoring the hot water levels in the steam warmer and to occasionally stir items holding hot to help distribute heat.
Repeat violation. |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 - Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding: Observed 2 pieces of meatloaf in the saute prep cooler holding around 46F; the 2 pieces were stacked high while the rest of the pieces were below 41F. Maintain TCS foods in cold holding at 41F or less. P
CDI - The 2 pieces of meatloaf were moved to the walk in cooler to rapidly cool back down to 41F or below and the REHS educated the PIC about not over-stacking items past the "chill line." |
|
35
|
1
|
Approved thawing methods used |
Yes |
Yes
|
No |
3-501.13 (E) - Thawing: Observed thawed ROP salmon in the walk in cooler that was still in its intact ROP packaging.
REDUCED OXYGEN PACKAGED FISH that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment: Prior to its thawing under refrigeration as specified in (A) of this section; or Prior to, or Immediately upon completion of, its thawing using procedures specified in (B) of this section.
CDI - REHS educated PIC about the correct ways to thaw ROP fish. The PIC removed the salmon from its ROP packaging.
Repeat violation for the 4th inspection in a row. |