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1-2A: .03(2)(o)When asked about key drop deliveries, facility is now participating in key drop deliveries but Person in Charge (PIC) could not provide the key drop delivery or invoices with temperatures marked. The food service establishment shall maintain records of the written agreement as specified in subsection (3)(m)3 of this Rule as well as records that show the delivery condition and temperature of the products upon receipt of delivery. Records shall be made available upon request by the Health Authority. (Pf)
Corrective Actions: NCOS
4-2B: .05(6)(n)Observed that the sanitizer being used to actively sanitize dishes did not meet the minimum ppm required. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operations must meet a specified minimum concentration (for chlorine sanitizer it must be 50-100 ppm; for quat ammonia, it must be used according to the manufacturer's specifications). (
Corrective Actions: PIC added more sanitizer to the solution.
6-1D: .04(6)(i)Observed that the written procedures for Time as a Public Health Control did not have the items listed that were under time control. Also observed that chicken that PIC stated was on time control had a prep date and discard date. When using Time Control (TPHC) for a maximum of 4 hours:
1) hot foods shall start at 135°F (57°C) or above and cold foods shall start at 41°F (5°C) or below; (P)
2) the food items shall be labeled with a start and discard time, not to exceed 4 hours; (Pf)
3) foods not consumed before the discard time shall be discarded; (P)
4) when combining ingredients, the start/discard time for the foods shall reflect the start/discard time of the earliest ingredient placed on time control; {P)
5) food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded; (P)
6) written procedures TPHC shall be created in advance and made available upon the Health Authorities request. (Pf)
Corrective Actions: PIC filled out Time as a Public Health Control with all items in the facility that will be held on time control and EH educated PIC on proper time control methods. The label on the chicken was pulled off so item could be on time control. it was also below 41 degrees.
11C: .04(6)(c)Observed bags of chili thawing on a serving cart.
****2ND REPEAT**** Time/temperature control for safety food shall be thawed: 1) under refrigeration that keeps the food at 41°F or below; 2) completely submerged in running water with the temperature of the water at 70°F or below, and the no part of the food exceeding 41°F; 3) as a part of the cooking process. (C)
Corrective Actions: PIC moved the chili into the refrigerator
13A: .02(1)(d)Observed that facility did not have the most recent inspection posted. The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away. (C)
Corrective Actions: This inspection will be posted before EH leaves.
All cold and hot holding in compliance.
All food in freezer frozen solid.
Note: A 3rd Repeat in the same code provision may result in permit suspension.
A follow up will be completed within 10 days. A new score will be provided at the follow up. Failure to correct violations may result in permit suspension.
Permit has been suspended for repeat violation of the following:
-Violation Code: .04(6)(i) - Time as a Public Health Control
Facility closed and on site training was completed. Permit has been reinstated.
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