Observations & Corrective Actions

3-302.11(A)(1,2) VIOLATION OF SECTION 3-302.11(A)(1,2) *PRIORITY* Raw or ready-to eat food is not properly protected from cross contamination, specifically:Raw ground meat is resting on top of ready-to-eat English muffins; an opened container of chicken is resting on top of breadsticks; pork loin is resting on ready to eat bread sticks.
Corrective Actions: REQUIRED CORRECTION: CORRECT IMMEDIATELY. Foods shall be protected from cross contamination during storage, preparation, holding, and display by separating raw animal foods and unwashed produce from ready-to-eat foods, ready-to-eat raw animal foods (fish for sushi), fruits and vegetables, and by separating different types of raw animal foods from each other. If stored vertically, raw animal foods should be stored in ascending order of cooking temperature, with the highest required cooking temperature at the lowest level.

3-304.11 VIOLATION OF SECTION 3-304.11 *PRIORITY* Food is in contact with surfaces of equipment and utensils that are not properly cleaned and sanitized, specifically: In the kitchen reach-in fridge food containers were stacked and resting on food in the containers beneath them; in the prep fridge stainless steel containers were resting on top of sliced tomatoes without a barrier between them.
Corrective Actions: REQUIRED CORRECTION: CORRECT IMMEDIATELY. Food shall only contact surfaces of equipment and utensils that are cleaned and sanitized.

4-501.114(A) VIOLATION OF SECTION 4-501.114(A) *PRIORITY* The chlorine sanitizer concentration, pH, or temperature is not adequate, specifically: 0ppm of chlorine in the sanitizer bucket; 0ppm sanitizer detected in the warewasher.
Corrective Actions: REQUIRED CORRECTION: CORRECT IMMEDIATELY. Provide and maintain an approved chlorine chemical sanitizer solution that has a minimum concentration of 50 ppm at 75°F for water with a pH of 8 or less, or 100°F for water with a pH of 10 or less, or as allowed in rule. Use your chlorine test strips to ensure that sanitizer is detectable. Chlorine was added to the sanitizer buckets; the establishment will use a three compartment sink as an alternative while their warewasher is being fixed.

4-601.11(A) VIOLATION OF SECTION 4-601.11(A) *PRIORITY FOUNDATION* Food-contact surfaces are not clean, specifically: meat slicer has an accumulation of food on and around it; food in reach-in refrigerator has tipped over and spilled down the racks and along the sides; mixers have an accumulation of residue and crusted batter on them.
Corrective Actions: REQUIRED CORRECTION: CORRECT IMMEDIATELY. Equipment food-contact surfaces and utensils shall be clean to sight and touch.

3-501.16 VIOLATION OF SECTION 3-501.16 *PRIORITY* Potentially hazardous food is not maintained at proper hot or cold holding temperatures, specifically: unsalted butter is 75F and was left out without time or temperature as a control.
Corrective Actions: REQUIRED CORRECTION: CORRECT IMMEDIATELY. Potentially hazardous foods shall be maintained at 135°F or above (except roast beef may be held at 130°F (54°C) or above) or at 41°F or less.

3-501.17 VIOLATION OF SECTION 3-501.17 *PRIORITY FOUNDATION* Ready-to-eat food is not properly date-marked, specifically: no dates present on ready-to-eat foods located in the prep cooler and in the reach-in refrigerator.
Corrective Actions: REQUIRED CORRECTION: CORRECT IMMEDIATELY. Refrigerated, ready-to-eat potentially hazardous food prepared in the food establishment and held for more than 24 hours must be marked with the date of preparation or consumption. Including the date of preparation, food shall be consumed within 7 days if stored at 41°F or less. Food that is frozen shall be marked to indicate the remaining days that the food may be kept once the product is thawed.