22: 3-501.16 (A) (2) Two pitchers of chai mix with dairy were found improperly cold-holding in the lobby 2 glass door standing cooler at 45F and 52F, respectively. Staff stated they were made the night prior. The product is made by mixing dairy and a shelf-stable chai mix. Specialist suggested that a cooling step should be incorporated if they use room temperature chai mix to make the product to bring it back down to 41F by using a walk-in cooler overnight.
- Foods that rise above 41 F during preparation must be actively cooled to less than 41F. Product discarded as requested. Product value less than $10.
One half-gallon jug of low-fat milk was found improperly cold holding at 48F in an ice bath to the left of the lobby coffee machine. Staff stated it was opened an hour prior. All other products were properly cold holding, but the ice levels were low.
-Add ice. Food containers must be submerged down into ice if products are to be kept at less than 41 F. If ice baths can not hold foods at less than 41 F, commercial refrigeration must be provided. Cold hold foods below 41 F to prevent the growth of microorganisms. Ice bath was refilled with ice. Food product was moved to the lobby standing cooler to cool back down to 41F.
39: 3-303.12 In the broken drive-thru 2 glass door standing cooler, condensation was observed dripping onto pitchers filled with non-TCS liquids. Staff stated that this cooler is due to be repaired today. Once this cooler has been fixed and can have an ambient of 41F, TCS food items may be stored in there.
- Items were relocated at the time of inspection. Refrigerator storage was reorganized at time of inspection.
41: 3-304.14 Two sanitizer buckets were found stored on the floor.
-Containers of chemical sanitizing solutions must be stored off the floor and used in a manner that prevents contamination of food, equipment, utensils, linens, single-service and single-use articles. Buckets are now stored off the floor on top of upside-down milk crates.
Two sanitizer buckets were found with low concentration of quaternary ammonia below 150 ppm. Buckets were emptied and refilled with an appropriate concentration of quaternary ammonia sanitizer between 150-400 ppm.
- Use sanitizer test kits to verify sanitizer is at correct concentration.
Sanitizer cloths were found improperly store outside of their respective buckets.
- Do not leave wiping cloths out on counters, cutting boards, tables, etc. Wiping cloths must be saturated with sanitizer at all times. After use return wiping cloths to sanitizer bucket.
Observations
IN
1 Person in charge present, demonstrates knowledge and performs duties
Compliant
Observations
IN
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 with RTE food or a pre-approved alternative procedure properly allowed
Compliant
Observations
IN
10 Adequate handwashing sinks properly supplied and accessible
Compliant
Observations
IN
11 Food obtained from approved source
Compliant
Observations
N/O
12 Food received at proper temperature
Compliant
Observations
IN
13 Food in good condition, safe, and unadulterated
Compliant
Observations
N/A
14 Required records available: shellstock tags, parasite destruction
Compliant
Observations
N/A
15 Food separated and protected
Compliant
Observations
IN
16 Food contact surfaces; cleaned and sanitized
Compliant
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
N/A
20 Proper cooling time and temperature
Compliant
Observations
N/A
21 Proper hot holding temperatures
Compliant
Observations
OUT
22 Proper cold holding temperatures
COS
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
N/A
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
N/A
35 Approved thawing methods
Compliant
Observations
IN
36 Thermometer provided and accurate
Compliant
Observations
IN
37 Food properly labeled; original container
Compliant
Observations
IN
38 Insects, rodents and animals not present
Compliant
Observations
OUT
39 Contamination prevented during food preparation, storage, and display
COS
Observations
IN
40 Personal cleanliness
Compliant
Observations
OUT
41 Wiping cloths; properly used and stored
COS
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
