| 3-301.11 (B) / PREVENTING CONTAMINATION FROM HANDS- NO BARE HAND CONTACT WITH RTE FOOD Priority Item Repeat Corrected During Inspection Food employee(s) using bare hands to dress plate/food with grated cheese. Ensure that food employee avoid bare hand contact with exposed ready-to-eat (RTE) foods. Use suitable utensils such as deli tissue, spatulas, tongs, non-latex single-use gloves or dispensing equipment. Correct By: 22-Feb-2021  |
| 3-501.14 (A-D) / COOLING Priority Item Corrected During Inspection Beans, and a green chicken cooling on shelf in back kitchen] measured at 87 and 91 °F after 30 minutes. Initial temperature measurements were at 93,and 92 for both dishes. Employee stated that the foods have already been cooling for 1.5 hours Adjust method or procedures to cool time/temperature control for safety foods (TCS) from 135°F to 70°F in the first 2 hours and from 135°F to 41°F within a total of 6 hours. use active cooling procedures by stirring, using ice baths or ice wands. rapidly cool foods using ice bath to 41. stir foods to help facilitate cooling. Correct By: 22-Feb-2021 |
| 4-601.11 (A) / EQUIPMENT, FOOD CONTACT SURFACES, AND UTENSILS Priority Foundation Item Corrected During Inspection Debris build up observed on several icecream scoops held in drip well without running water. Water was milky. Maintain food contact surfaces of equipment and utensils clean to sight and touch. Wash sanitize ice cream scoop's every 4 hours, keep drip wells running to prevent contamination buidup in water Correct By: 22-Feb-2021 |
| 4-703.11 (A-C) / HOT WATER AND CHEMICAL- SANITIZING METHOD Priority Item Corrected During Inspection No sanitizer measured at the final rinse of the chemical dish machine. Sanitizer bucket was near empty. No sanitizer reachin final rinse cycle. Maintain a sanitizer rinse of 50 ppm chlorine. Adjust or repair dish machine as needed. *Manually wash, rinse and sanitize at the 3-compartment sink until the dish machine is in proper operation. Operator replaced near empty sanitizer bucket |