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8-2B: .07(6)(b)Chemical containers unlabeled with name of substance inside container. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material.
Corrective Actions: Containers labeled during inspection.
11C: .04(6)(c)Frozen fish thawing, in 3-compartment sink, by storing in standing water. 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.
Corrective Actions: Person in Charge removed from standing water and placed in walk-in cooler.
12D: .04(4)(g)Designated produce sink (2-compartment) being used as a service sink to rinse out sanitizer towels in one of the compartments. The unit is a 2-compartment sink but may be used for produce (fruits/vegetables only) The designated produce sink may be used to wash fruits/vegetables only; or Ready-to-eat food such as potatoes, soups, chili, sauces, etc., may be thawed, rehydrated, or cooled after cooking in the sink if the sink is cleaned and sanitized before ready to eat food is placed in the sink and again before washing whole, raw fruits and vegetables. This does not apply to ready to eat food that is served as raw or undercooked animal foods.
Corrective Actions: Discussed with Person in Charge and had the compartment washed, rinsed and sanitized.
14B: .05(10)(e) 1,2,4Cleaned food containers wet-stacked that did not allow for proper air-drying. Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted.
Corrective Actions: Containers unstacked and stored on shelf to allow for proper air-drying.
Notes-
-Cold held/hot held TCS food temperatures checked. Items checked holding proper temperature.
-Food Additive: Vanilla Extract
-Broken or cracked food equipment to be discarded and replaced.
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