4-601.11(A); Priority Foundation; Can opener blade was visibly soiled. Multiple pans stored as clean had food residue on them. Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI- can opener and pans removed for cleaning. 4-501.114; Priority; Dish machine was not pulling chlorine sanitizer during inspection. Maintain sanitizer at correct concentrations when being used to sanitize (50 - 200ppm for chlorine sanitizer). CDI- a work order will again be placed for dish machine and use was discontinued for sanitizing. Ensure all equipment and utensils are sanitized in three compartment sink using food-contact surface sanitizer. Three comp sink was in use during inspection and sink and surface sanitizer concentration was verified. Full points taken for repeat violation.
3-501.16 (A)(2) and (B); Priority; Some TCS food items in the salad bar cooler were above 41F. Raw chicken in the grill cooler drawer was 45 - 50F. (see temp chart). TCS foods shall be held at 41F or below in refrigeration. CDI- bags of ice were placed on chicken in grill cooler so top of food stays cold during busy times. Salad bar fliptop lid was closed to help maintain temp. Diced tomato was voluntarily discarded. Equipment appears to be in working order.
7-102.11; Priority Foundation; Two spray bottles containing degreaser were unlabeled. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. CDI- PIC labeled bottles.
#38 · Insects & rodents not present; no unauthorized animals
6-501.111; Core; Two flies were observed in the warewashing area. Keep the premises free of insects, rodents, and other pests by utilizing approved methods of pest control. Facility is kept clean. No point taken today.
#43 · In-use utensils: properly stored
3-304.12; Core; Some food scoops in the deli case were stored with their handles inside the container with TCS foods like pasta salad. When used on TCS foods, dispensing utensils shall be stored with their handles above the top of the food and the container or on a separate, clean surface. Consider storing these scoops in separate containers inside deli case. No point taken
4-903.11 (A), (B), and (D); Core; A few metal pans were stacked wet on the clean equipment shelf. After cleaning and sanitizing, equipment and utensils shall be placed in a self-draining position that allows air drying. CDI- pans separated. Optimize space for drying equipment. Full point may be taken for repeat violations.
4-501.114; Priority; Dish machine was not pulling chlorine sanitizer during inspection. Maintain sanitizer at correct concentrations when being used to sanitize (50 - 200ppm for chlorine sanitizer). CDI- a work order will again be placed for dish machine and use was discontinued for sanitizing. Ensure all equipment and utensils are sanitized in three compartment sink using food-contact surface sanitizer. Three comp sink was in use during inspection and sink and surface sanitizer concentration was verified. Full points taken for repeat violation.