10: 5-205.11 Observed the hand sink being used to wash the blender and also being used as a dump sink with ice and liquid from a cup being dumped into hand sink and the cup rinsed in the hand sink. Discontinue washing soiled dishes in the hand washing sink. Soak and wash equipment and utensils in the provided warewashing facilities. The blender washer currently has low water pressure and is being repaired. Discontinue practice of using the hand sink to clean the blenders. Limit use of the handwashing sinks to hand washing only.
16: 4-501.114(A)-(E),(F)(1)-(2) Measured quaternary ammonia sanitizer inside the three compartment sink at 0 ppm while three compartment sink was in-use. Maintain Quaternary Ammonia sanitizers at 150-400 ppm. Use sanitizer test kits to verify sanitizer is at correct concentration. Ensure sanitizer is changed at a frequency to maintain an adequate concentration. Corrected by adding quaternary ammonia sanitizer in the sanitizer sink measuring 200ppm.
37: 3-602.12(C) Consumers were not notified of presence of major food allergens in unpackaged foods as required by the code. Discussed with manager and flyer given to manager.
Observations
IN
1 Person in charge present, demonstrates knowledge and performs duties
Compliant
Observations
N/A
2 Certified Food Protection Manager
Compliant
Observations
IN
3 Management, food employee and conditional employee; knowledge, responsibilities and reporting
Compliant
Observations
IN
4 Proper use of restriction and exclusion
Compliant
Observations
IN
5 Procedures for responding to vomiting and diarrheal events
Compliant
Observations
IN
6 Proper eating, tasting, drinking, or tobacco use
Compliant
Observations
IN
7 No discharge from eyes, nose, and mouth
Compliant
Observations
IN
8 Hands clean and properly washed
Compliant
Observations
IN
9 No bare hand contact w/ ready-to-eat food or a pre-approved alternative procedure allowed
Compliant
Observations
OUT
10 Adequate handwashing sinks properly supplied and accessible
Observations
IN
11 Food obtained from approved source
Compliant
Observations
IN
12 Food received at proper temperature
Compliant
Observations
IN
13 Food in good condition, safe, and unadulterated
Compliant
Observations
IN
14 Required records available: molluscan shellfish identification, parasite destruction
Compliant
Observations
N/A
15 Food separated and protected
Compliant
Observations
OUT
16 Food contact surfaces; cleaned and sanitized
COS
Observations
IN
17 Proper Disposition of returned, previously served, reconditioned and unsafe food
Compliant
Observations
N/A
18 Proper cooking time and temperature
Compliant
Observations
N/A
19 Proper reheating procedures for hot holding
Compliant
Observations
IN
20 Proper cooling time and temperature
Compliant
Observations
N/A
21 Proper hot holding temperatures
Compliant
Observations
IN
22 Proper cold holding temperatures
Compliant
Observations
IN
23 Proper date marking and disposition
Compliant
Observations
N/A
24 Time as a Public Health Control; procedures and records
Compliant
Observations
N/A
25 Consumer advisory provided for raw/undercooked food
Compliant
Observations
N/A
26 Pasteurized foods used; prohibited foods not offered
Compliant
Observations
N/A
27 Food Additives: approved and properly used
Compliant
Observations
IN
28 Toxic substances properly identified, stored, and used
Compliant
Observations
N/A
29 Compliance with variance/ specialized process/ HACCP
Compliant
Observations
IN
30 Pasteurized eggs used when required
Compliant
Observations
IN
31 Water and ice from approved sources
Compliant
Observations
N/A
32 Variance obtained for specialized processing methods
Compliant
Observations
IN
33 Proper cooling methods used; adequate equipment for temperature control
Compliant
Observations
N/A
34 Plant food properly cooked for hot holding
Compliant
Observations
IN
35 Approved thawing methods
Compliant
Observations
IN
36 Thermometer provided and accurate
Compliant
Observations
OUT
37 Food properly labeled; original container
Observations
IN
38 Insects, rodents and animals not present
Compliant
Observations
IN
39 Contamination prevented during food preparation, storage, and display
Compliant
Observations
IN
40 Personal cleanliness
Compliant
Observations
IN
41 Wiping cloths; properly used and stored
Compliant
Observations
IN
42 Washing fruits and vegetables
Compliant
Observations
IN
43 In-use utensils; properly stored
Compliant
Observations
IN
44 Utensils, equipment and linens: properly stored, dried, and handled
Compliant
Observations
IN
45 Single Use/ single-service articles: properly stored and used
Compliant
Observations
IN
46 Gloves used properly
Compliant
Observations
IN
47 Food and non-food contact surfaces cleanable, properly designed, constructed, and used
Compliant
Observations
IN
48 Warewashing facilities: installed, maintained , and used; test strips
Compliant
Observations
IN
49 Non-food contact surfaces clean
Compliant
Observations
IN
50 Hot and cold water available; adequate pressure