22: 3-501.16 (A)(2) In the bottom portion of the salad make-table cooler, a 1/3 pan of chili was found improperly cold holding at 45F. Staff stated they had been in and out of this cooler during the lunch rush. They recieve the chili pre-cooked. Non-TCS foods in the bottom of the cooler registered between 45F-46F. The ambient of the cooler measure at or below 41F.
-Chili was moved to the walk-in cooler to cool back down to 41F. Cold hold foods below 41 F to prevent the growth of microorganisms. Ensure staff are not using the bottom portion too frequently to avoid possible temperature abuse of TCS food items.
37: 3-602.12(C) A written allergen notification was not present on the menu board at the time of inspection.
-Ensure a written major food allergen notification is added to the menu board. Discussed with operator about revised enforcement of the major 9 food allergens: wheat, milk, eggs, peanuts, tree nuts, fish, crustacean fish, soy, and sesame. A written major food allergen notification must be added to the menu board. It is not required to itemized each individual menu item. Staff must be able to answer allergen questions using establishment resources like physical documents, a recipe book, or a website.
41: 3-304.14 The concentration of chlorine bleach in a sanitizer bucket was found below 50 ppm.
-The sanitizer bucket was emptied and refilled with an appropriate concentration of chlorine bleach between 50-200 ppm. Wiping cloths must be saturated with sanitizer at all times. After use return wiping cloths to sanitizer bucket. Maintain sanitizer at 50 - 200 ppm chlorine in buckets. Use sanitizer test kits to verify sanitizer is at correct concentration.
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
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: molluscan shellfish identification, 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/O
19 Proper reheating procedures for hot holding
Compliant
Observations
IN
20 Proper cooling time and temperature
Compliant
Observations
IN
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
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
Repeat
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
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
