| 3-304.14 (A-F) / WIPING CLOTHS, USE LIMITATION Core Item Wiping cloths stored in a sanitizer solution at 0.00 ppm chlorine on grill line Maintain the sanitizer solution strength at 50-200ppm. refresh sanitizer Correct By: 01-Feb-2022  |
| 3-305.11 (A-C) / FOOD STORAGE (PREVENTING CONTAMINATION FROM THE PREMISES) Core Item Several dry powdered milk on floor in bakery building. Store food 6 inches off the floor in a clean and dry location where it will not be exposed to splash, dust or other contamination. |
| 3-501.18 (A-B) / READY-TO-EAT, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD, DISPOSITION Priority Item Corrected During Inspection Meat loaf, grilled onions, corned beef found with date mark beyond 7 days. Meat loaf 1/6, corned beef/22, grilled onions 1/23. Multiple foods found without date marking, Hard boiled eggs, gravy, sliced tomatoes. Operator did state that some of those foods were freezer dates but could not provide a date when thawed. Discard ready-to-eat time/temperature control for safety foods that exceed the time and temperature combination (41ºF or less for 7 days) or lack proper date labeling that cannot be verified. Re-date foods thawing from freezer storage.foods with unknown thaw date were discarded. Correct By: 01-Feb-2022 |
| 4-601.11 (B)(C) / EQUIPMENT, NONFOOD CONTACT SURFACES, AND UTENSILS (CLEANLINESS) Core Item Non-food contact surfaces of refrigeration and shelving are soiled with food debris. Bakery refigeration observed with flour dust on handles and doors. Grill line refigeration doors, handles and shelving observed with food debris The non-food contact surfaces of equipment must be kept free of an accumulation of dust, dirt, food residue, and other debris. Conduct a thorough cleaning as needed. Correct By: 01-Feb-2022 |
| YCHC (4-1-102) / PLAN REVIEW- Operation Plan Priority Foundation Item Corrected During Inspection No current food / refrigeration temperature log available. Logs dated for January without and observed recorded temperatures Maintain a daily temperature log to demonstrate active implementation of food safety procedures. Start new logs today Correct By: 01-Feb-2022 |