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4-2B: .05(6)(n)Quat sanitizer at the 3 compartment sink and in a sanitizer bucket at a concentration of 50ppm. 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). (P)
Corrective Actions: Quat sanitizer remade to a concentration of 200-400ppm.
6-1A: .04(6)(f)Multiple TCS foods cold holding greater than 41F in the left prep line cooler and the front display prep line cooler for kore than 4 hours (see temperature log). Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P)
**2nd CONSECUTIVE REPEAT VIOLATION ON A ROUTINE INSPECTION**
Corrective Actions: Foods discarded.
12B: .03(5)(g)Observed 3 food handling employees wearing bracelets, watch, and ring with diamonds. Food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food (except for a plain ring such as a wedding band). (C)
Corrective Actions: 2 employees removed jewelry. The 3rd employee finished her shift and left for the day.
12D: .04(4)(g)At time of inspection, observed cut strawberries and whole strawberries directly next to the handwashing sink in the front service area. Per manager, strawberries were washed in the handwashing sink. Observed an employee cut into an avocado with the produce sticker still present. Raw fruits and vegetables shall be thoroughly washed in water, in a sink designated for that purpose only, to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in ready-to-eat form. (Pf)
Corrective Actions: Strawberries washed in the handwashing sink were discarded. Discussed with manager that produce is to be washed in the vegetable sink and the handwashing sink is to only be used for washing hands. Cut avocado was discarded. Employee removed produce stickers and washed other avocados.
15A: .05(6)(a)The ambient air temperature of the left pre line cooler is greater than 41F. Equipment must be maintained in good repair and proper adjustment.
**2nd CONSECUTIVE REPEAT VIOLATION ON A ROUTINE INSPECTION**
15B: .05(3)(h),(i)Facility's Quat sanitizer test strips are not measuring concentration properly (facility test strips measuring 0ppm and 100ppm and health authority Quat test strips measuring 400ppm). Facility must purchase new Quat sanitizer test strips. A test kit or other device that accurately measures the concentration in mg/L (or ppm) of sanitizing solutions shall be provided. (Pf)
15B: .05(2)(y),(z),(aa), (bb)Facility does not have a device for measuring facility's hot water sanitization at the dish machine. In hot water mechanical warewashing operations, an irreversible registering temperature indicator shall be provided and readily accessible for measuring the utensil surface temperature. (Pf)
NOTE: All cold holding temperatures in compliance, unless noted.
NOTE: Facility uses flavored syrups and protein powders.
NOTE: The ambient air temperature of the display prep cooler is in compliance. Recommended keeping the cover closed on the display cooler and limiting the amount of foods stored in the cooler to ensure all TCS foods are held at 41F or less.
NOTE: An informal follow up will occur on 5/12/23.
**3 consecutive REPEAT violations on a routine inspection may result in food service permit SUSPENSION.**