Observations & Corrective Actions

2: 2-102.12 (A) and (B) Staff has taken course, awaiting exam. A copy of certificate will be posted onsite once obtained.

5: 2-501.11 The facility does not have an adequate procedures for responding to vomit or diarrheal events. Staff was unable to provide procedure, this department will provide a copy to keep onsite.

20: 3-501.14 Cooked TCS foods are not cooled within 2 hours from 135 degrees F to 70 degrees F and within a total of 6 hours from 135 degrees F to 41 degrees F or less. Observed in walk-in cooler cooked rice prepared from day prior holding at 47 degrees F. Items were covered and stacked on top of each other. Item discarded, see voluntary condemnation. Ensure proper rapid cooling methods and monitor temps with thermometer.

23: 3-501.18 Foods found held greater than 7 days, or past manufacturer use by date. Observed opened deli meat in walk-in with a date past 7 days, staff was unsure if wrong date was put on product. Item discarded, see voluntary condemnation.

33: 3-501.15 (A) Time/temperature control for safety foods are not rapidly cooled using an approved method and there is not a time and temperature violation. Observed a large container of soup in walk-in covered and holding at 71 degrees F. Item had been prepared that morning and was still within the cooling parameters. Rapid cooling methods shall be utilized, staff used ice wand.

48: 4-302.13 Thermometers are not provided for manual warewashing and/or hot water mechanical warewashing. Dishwasher shall have a way to monitor surface temperature of items reaching 160 degrees F, utilize dishwasher temp puck or temp stickers.

56: 6-303.11 Light intensity is not adequate. Observed in large walk-in one of the light bulbs out, making it challenging to observe items in that area without a flashlight. Light shall be replaced.