| 3-304.12 / IN-USE UTENSILS, BETWEEN USE STORAGE Core Item Corrected During Inspection Pie and ice cream scoops observed being stored in pitcher of water between uses. Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F. Action Taken: Utensils were washed, rinsed and sanitized and placed in the ice cream and in clean, dry containers.  |
| 3-304.15 (A) / GLOVES, USE LIMITATION Priority Item Corrected During Inspection Observed gloves being used for more than one task. Single-use gloves shall be used for only one task such as working with ready-to-eat food and discarded when damaged or soiled, or when interruptions occur in the operation. Action Taken: Cooks educated and properly wearing gloves by the end of inspection. |
| 4-204.112 (A-D) / TEMPERATURE MEASURING DEVICES Core Item Corrected During Inspection Thermometers not available in waitress coolers, cookline coolers or walkin cooler. Provide thermometers to monitor proper cold holding temperatures. Action Taken: Thermometers provided. |
| 4-302.12 / TEMPERATURE MEASURING DEVICES Priority Foundation Item Corrected During Inspection No thermometer is present for monitoring temperatures in foods. Provide a thermometer that is easily accessible and capable of taking temperatures in food. Action Taken: Owner provided thermometers. |
| 4-901.11 / EQUIPMENT AND UTENSILS, AIR DRYING REQUIRED Core Item Corrected During Inspection Clean utensils are being stored or stacked without being air-dried first.. Air dry all clean utensils before storage and before contact with food. Action Taken: Staff educated and returned dishes to store separately to dry before stacking. |
| 6-501.12 / CLEANING, FREQUENCY AND RESTRICTIONS Core Item The floor/wall juncture throughout the kitchen and warewashing area observed with heavy grease and debris buildup. Clean the physical facilities at a frequency necessary to keep them clean. Correct By: 18-Aug-2019 |
| Comments |
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| The facility is organized. All hot and cold holding temperatures were in the safety zone during the inspection. |