Hand Drying Provision - Each handwashing sink, or group of adjacent sinks, is not provided with Individual, disposable towels; a continuous towel system that supplies the user with a clean towel; a heated-air hand drying device; or a hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures.
CRITICAL
Corrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed no paper towels at the handwashing sink in the ware-washing room. Person in charge supplied paper towels at the time of inspection.
4-602.11
Equipment & Food-Contact Cleaning Frequency - Equipment food-contact surfaces and utensils shall be cleaned according to the Food Code.
CRITICAL
Comply by : Sep 26, 2022
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed build-up throughout the internal walls, chute, and ceiling of the kitchen ice machine.
***VIOLATION WILL BE ASSESSED IN 3-10 DAYS***
4-702.11
Before Use After Cleaning - Utensils and food-contact surfaces of equipment are not sanitized before use after cleaning.
CRITICAL
Corrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed no sanitizer bucket in the prep station. Person in charge made a quat sanitizer bucket between 200ppm-400ppm at the time of inspection.
***VIOALTION WILL BE ASSESSED IN 3-10 DAYS***
4-703.11
Hot Water and Chemical - After being cleaned, equipment food-contact surfaces and utensils are not sanitized in accordance with the Food Code.
CRITICAL
Comply by : Sep 26, 2022
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed the chlorine sanitizer in the kitchen ware-washing machine to be at 0ppm.
***VIOALTION WILL BE ASSESSED IN 3-10 DAYS***
3-501.14
Cooling - Cooked time/temperature control for safety food was not cooled in accordance with the Food Code.
CRITICAL
Corrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed a 22qt Cambro container of queso to be at a temperature above 41*degrees after cooling for >6hrs in the walk-in cooler (see temp log). Person in charge discarded queso at the time of inspection.
3-501.18
RTE TCS, Disposition - Ready-to-Eat, Time/Temperature Control for Safety Food was not discarded in accordance with the Food Code.
CRITICAL
Corrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed a container of mozzarella sticks in the salad cooler to be held past the discard date of 9/21/22.
Observed a container of queso in the walk-in cooler to be held past the discard date of 9/21/22.
Person in charge discarded all aforementioned at the time of inspection.
***VIOALTION WILL BE ASSESSED IN 3-10 DAYS***
7-206.11
Restricted Use Pesticides - Restricted use pesticides did not meet the requirements specified in the Food Code.
CRITICAL
Corrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed a can of Raid pesticide on the chemical shelf in the server station. Person in charge discarded pesticide at the time of inspection.
5-205.15
Plumbing system not maintained in good repair
CRITICAL
Comply by : Sep 26, 2022
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed a back-up in the left basin of the 3 compartment sink.
Observed drip leaks from the plumbing beneath the right basin of the 3 compartment sink.
***VIOALTIONS WILL BE ASSESSED IN 3-10 DAYS***
4-501.11
Equipment not in good repair & adjusted per manufacturer's specs
Comply by : Dec 22, 2022
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed the walk-in cooler to have an ambient temperature above 41*degrees (see temp log).
Observed water pooled on the bottom right side of the pizza make-table low boy.
***VIOLATIONS WILL BE ASSESSED IN 3-10 DAYS***
3-501.16
Cold Holding - Time/temperature control for safety cold food was not maintained at temperatures in accordance with the Food Code.
CRITICAL
Corrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed the following items to be at a temperature above 41*degrees for >4hrs in the walk-in cooler (see temp log): 6qts. black beans; 6qts. Pico de Gallo; 12qts. diced pizza chicken; 8qts. house-made honey mustard; 8qts. house-made salsa; 40lbs. cooked chicken wings; 22qts. queso; 10lbs. raw chicken breast; 10lbs. raw breakfast sausage; 70lbs. raw brisket; 40lbs. raw hamburger patties; 25lbs. sour cream; and 5dz. raw shelled eggs.
Observed a container of diced tomatoes in the salad make-table to be at a temperature above 41*degrees for >4hrs (see temp log).
Observed 2 containers of raw, marinated chicken breast in the salad low boy to be at temperatures above 41*degrees>4hrs (see temp log).
Person in charge discarded all aforementioned items at the time of inspection.
***VIOALTION WILL BE ASSESSED IN 3-10 DAYS***