14: Dish machine reading 0 ppm cl after several tries. Pic stated machine is old and needs to be run several times to work properly. It had not been run today as establishment has not opened for the day yet. Cos by operator running it several more times and finally obtaining reading of 100 ppm Cl. Discussed testing frequently and using 3 comp sink to wash rinse sanitize if dish machine not working. Also advised pic to have dish machine serviced.
18: Pan of cooked chicken in makeline ric prepared yesterday did not cool to 41F or less. Cos by embargoing 8 lbs and discussing proper cooling methods.
21: Cooked wings in cooler drawer cooked 2 days ago per pic, but no date mark. Cos by discarding 1 lb and discussing proper date marking.
45: Sides of grills and fryers have excessive grease build up
45: Inside of ice machine has black residue accumulating
53: Drain grates are very dirty, floors and walls dirty in places
Item 14 has been observed during four consecutive routine inspections. An attempt to schedule a Food Safety Intervention Meeting will be made using the emails listed above. The meeting will focus on developing a Food Safety plan to prevent any repeat priority item. A permit revocation warning letter will be requested as well.
Will email operator date marking, cooling, and demo of knowledge fact sheets.
Observations
IN
1 Person in charge present, demonstrates knowledge, and performs duties
Compliant
Observations
IN
2 Management awareness, policy present
Compliant
Observations
IN
3 Proper use of reporting, restriction & exclusion
Compliant
Observations
NO
4 Proper eating, tasting, drinking, or tobacco use
Compliant
Observations
IN
5 No discharge from eyes, nose, and mouth
Compliant
Observations
NO
6 Hands clean and properly washed
Compliant
Observations
NO
7 No bare hand contact with ready-to-eat foods or approved alternate method properly followed
Compliant
Observations
IN
8 Handwashing sinks properly supplied and adequate
Compliant
Observations
IN
9 Food obtained from an approved source
Compliant
Observations
NO
10 Food received at proper temperature
Compliant
Observations
IN
11 Food in good condition, safe, and unadulterated
Compliant
Observations
NA
12 Required records available: shell stock tags, parasite destruction
Compliant
Observations
IN
13 Food separated and protected
Compliant
Observations
OUT
14 Food-contact surfaces: cleaned and sanitized
COSRepeat
Observations
IN
15 Proper disposition of unsafe food, returned food not reserved
Compliant
Observations
NO
16 Proper cooking time and temperatures
Compliant
Observations
NO
17 Proper reheating procedures for hot holding
Compliant
Observations
OUT
18 Proper cooling time and temperature
COS
Observations
NO
19 Proper hot holding temperatures
Compliant
Observations
IN
20 Proper cold holding temperatures
Compliant
Observations
OUT
21 Proper date marking and disposition
COS
Observations
NA
22 Time as a public health control: procedures and records
Compliant
Observations
NA
23 Consumer advisory provided for raw and undercooked food
Compliant
Observations
NA
24 Pasteurized foods used; prohibited foods not offered
Compliant
Observations
NA
25 Food additives: approved and properly used
Compliant
Observations
IN
26 Toxic substances properly identified, stored, used
Compliant
Observations
NA
27 Compliance with variance, specialized process, and HACCP plan
Compliant
Observations
OUT
45 Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Observations
OUT
45 Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Observations
OUT
53 Physical facilities installed, maintained, and clean