IV / Demonstration of Knowledge
Person in charge unfamiliar with required hot/cold holding temps/ reheating procedure requirements and specific sanitizer use requirements. Inspector discussed reheating processes and sanitizer requirements with PIC, but it is highly recommended that a basic ServSafe class be completed.

VI / Time/Temperature Controlled Safety Food
There was a large container of veggie beef soup in the walkin cooler that had no datemarking. All hot TCS foods need to be marked with the date that food item was prepared OR the date the food item is to be discarded, for a total limit of 7 days, including the date of prep as day #1.

VI / Time/Temperature Controlled Safety Food
Corrected During Inspection There were some cold TCS foods that had internal temperatures above 41 degrees F. For instance, the sliced ham, swiss cheese, diece tomatos on the make tables were too warm (45 - 50 degrees F). When not in use, keep the lids closed to the make tables to keep the chilled air inside. The portions kept in these units are small which is good, but the placement between grills creates significant warmth which contributes to cooling issue.

VII / Protection from Contamination
Corrected During Inspection The dishwasher machine had an empty chlorinator bucket and was not able to dispense sanitizer solution. The dishes in this facility had not been sanitized recently. Inspector discussed using Quat in the 3 comp sink as a backup if the dishwasher runs out of sanitizer again in the future. An employee was able to acquire a new bucket of chlorine sanitizer during inspection and inspector verified that the issue was resolved and employees understand the importance of using sanitizer (testing with test strips).