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1: Managerial control of kitchen not established. Several prioirty violations observed, pic does not know how to properly set up 3 comp sink. Will email applicable fact sheets.
6: Observed pic wash hands in 3 comp sink. Discussed with pic that hand washing must be done in hand sink(s).
14: Dish machine reads 0 ppm cl after multiple runs. Advised pic to set up 3 comp sink but she stated she was unsure how. Provided training to properly wash rinse and sanitize in 3 comp sink. Pic worked on dish machine until a reading of 50ppm cl was obtained. All food contact surfaces in establishment must be washed rinsed and sanitized with proper sanitizer levels. Violation has been observed during two consecutive routine inspections. A Food Safety Plan (FSP) template will be emailed to operator to use in gaining control over repeated priority violations. Will offer assistance to operator with FSP.
19: Baked potato foil wrapped and stored in empty drink cooler beside sanwich pc temps 125F. Pic stated it was cooked today before noon. Embargoed 3 lbs. All tcs foods hot held must be kept at 135F or higher.
20: All tcs foods in salad prep cooler temp 49F or greater. Unit digital thermometer displayed 45F, ambient temp on thermapen reads 49F. Pic said it had recently been worked on, would call for service again. Embargoed 1lb of food, rest placed in wic to cool down as it had been stored in pc within past 3 hours. All tcs foods being cold held must be maintained at 41F or less.
37: Exposed insulation from air duct hanging directly over toasters and waffle irons. See pic.
37: Employee drink stored directly beside customer foods in salad prep cooler.
41: Cup with handle stored in bucket of product labeled “mushroom batter,” handle making contact with food. Scoops must be stored in such a way that handles are above food
45: Excessive black residue is built up inside of ice machine in server drink prep area. Advised pic to clean and sanitize.
46: Top of dish machine is excessively dirty, no test strips available. Provided pic with some cl test strips.
47: Water pooled up in bottom of sandwich prep cooler
53: Floor excessively sticky and dirty throughout, especially around cooking units; air vent has excessive debris build up; walls behind kitchen equipment very dirty. Advise establishment to thoroughly clean all areas where food is prepped or stored.
Follow up inspection will be performed within 10 days of initial inspection. The focus will be on ensuring priority violations (1 - 27 on report) have been corrected.
Will send applicable fact sheets and Food Safety Plan for repeat violation.
Woodard07@icloud.com