| OBSERVED WET WIPING CLOTHS STORED IN BUCKET OF QUAT SANITIZER WATER WITH A CONCENTRATION OF |
| 100 PPM. QUAT SANITIZER MUST BE AT A MINIMUM OF 200 PPM. THE ISSUE WAS DISCUSSED AND WILL BE |
| CORRECTED. |
| |
| 3717-1-03.2 Food: protection from contamination after receiving. |
| (M)Wiping cloths - use limitation. |
| - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - |
| OBSERVED OPEN PACKAGES OF HOT DOGS, CUT LEAFY GREENS, MEATBALLS, PEPPERONI, SALAMI, HAM, ETC. |
| THAT WERE MORE THAN 7 DAYS OLD ACCORDING TO THE DATEMARKED ON THE PACKAGES OR WERE HELD FOR |
| MORE THAN 24 HOURS AND WERE NOT DATEMARKED. ALL TCS AND READY TO EAT FOODS MUST BE CONSUMED OR |
| DISCARDED WITHIN 7 DAYS AND MUST BE DATEMARKED ACCORDINGLY. THE ISSUE WAS DISCUSSED AND |
| CORRECTED. EXPIRED TCS FOODS WERE DISCARDED. (CRITICAL VIOLATION) |
| |
| 3717-1-03.4 Food: limitation of growth of organisms of public health concern. |
| (G)Ready-to-eat, time/temperature controlled for safety food - date marking. |
| - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - |
| OBSERVED CONTAINERS OF SALAD DRESSING STORED IN A CARDBOARD BOX IN COOLER. ALL EQUIPMENT MUST |
| BE DURABLE, SMOOTH, NON-ABSORBENT AND EASILY CLEANABLE. REMOVE CARDBOARD BOX AS IT IS |
| ABSORBENT AND CANNOT BE CLEANED AND SANITIZED. |
| |
| 3717-1-04.0 Equipment, utensils, and linens: materials for construction and repair. |
| (I)Nonfood-contact surfaces - materials. |
| Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require |
| frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material. |
| - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - |
| QUAT SANITIZER IN THREE COMPARTMENT SINK WAS AT 100 PPM. MAINTAIN QUAT SANITIZER AT A MINIMUM |
| OF 200 PPM TO EFFECTIVELY SANITIZE EQUIPMENT. (CRITICAL VIOLATION) |
| |
| 3717-1-04.4 Equipment, utensils, and linens: maintenance and operation. |
| (N)Manual and mechanical warewashing equipment, using chemical sanitization - temperature, pH, concentration, and hardness. |
| - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - |
| OBSERVED SINGLE USE FORKS AND SAMPLER SPOONS STORED SUCH THAT THEY CANNOT BE GRABBED BY THE |
| HANDLES WITHOUT HANDS CONTAMINATING THE MOUTH / FOOD CONTACT PORTION. THE ISSUE WAS DISCUSSED |
| AND CORRECTED IMMEDIATELY. |
| |
| 3717-1-04.8 Equipment, utensils, and linens: protection of clean items. |
| (G)Kitchenware and tableware - handling. |
| - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - |
| OBSERVED TILE IN WOMEN'S RESTROOM THAT HAD SLID SUCH THAT THERE WERE SIGNIFICANT GAPS. REPAIR |
| FLOOR TILE SO THAT FLOOR IS SMOOTH, NON-ABSORBENT AND EASILY CLEANABLE. |
| |
| 3717-1-06 Physical facilities: materials for construction and repair. |
| (A)Indoor areas - surface characteristics |
| - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - |
| ALL COOLERS WERE COLD HOLDING AT 41°F OR BELOW. SHREDDED CHEESE - COLD HOLD @ 40°F, SAUSAGE - |
| COLD HOLD @ 37°F, SLICED TOMATO - COLD HOLD @ 36°F AND DICED CHICKEN - COLD HOLD @ 34°F. |
| |
| GLOVES, TEMPERATURE MEASURING DEVICES, QUAT SANITIZER AND TEST KIT WERE PROVIDED. |
| |
| NOTES: |
| |
| -DISCUSSED CLEANING AND SANITIZING FREQUENCY OF UTENSILS, ICE CREAM SCOOPS, MILKSHAKE BLENDER, |
| ETC. |
| |
| -THE OWNER HAS COMPLETED A LEVEL 2 FOOD SAFETY COURSE AND WILL RECEIVE CERTIFICATE NEXT WEEK. |
| ALSO, HE IS PLANNING TO HAVE EMPLOYEE TAKE LEVEL 1 FOOD SAFETY COURSE IN MARCH. PROVIDE COPIES |
| OF CERTIFICATES OF COMPLETION FOR BOTH THE LEVEL 1 AND LEVEL 2 COURSES THAT WERE COMPLETED. |
| |
| *A FOLLOW UP OF THE ABOVE CITED VIOLATIONS WILL BE CONDUCTED DURING THE NEXT STANDARD |
| INSPECTION.* |
| |
