< Previous Inspection ۸ Up to Facility Next Inspection >
[?] A summary of the violations found during the inspection are listed below.

3717-1-04.4(N)(1) / Manual and mechanical warewashing equipment, using chemical sanitization (chlorine) - temp., pH, concentration, and hardness
Critical CorrectedDuringInsp The concentration and/or temperature of a chlorine sanitizing solution did not meet the minimum requirements specified in the code. The wiping cloth bucket did not have sanitizer.
To prevent pathogen growth, a chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as specified in the code. KEEP CHLORINE STRENGTH IN THE BUCKET AT 100 PPM OR MORE. THE BUCKET WATER WAS CHANGED AT THE TIME OF INSPECTION AND WAS +100PPM. Correct By: 11-Jul-2015

3717-1-06.4(F) / Drying mops.
Observed mops being dried using an unapproved method. Mop was in mop water after use.
After use, mops shall be placed in a position that allows them to air-dry without soiling walls, equipment, or supplies. To limit bacterial growth of mop, HANG UP MOP AFTER USE TO ALLOW TO DRY EFFECTIVELY. Correct By: 11-Jul-2015


Inspection Information


Facility Type: Commercial RFE < 25000 sq. ft.

[?] Inspection Type: Standard

Inspection Date: 11-July-2015


Comments
The three compartment sink must be set up in this order - wash, rinse, and sanitize, dry air. Use the last sink for the bleach to sanitize utensils.

Thaw frozen meat and cheese in the cooler. Do not thaw any TCS food on the counter or at room temperature.

EMPLOYEE HEALTH – A written policy was available. PIC was knowledgeable of symptoms employees must not work with (diarrhea, vomiting, sore throat with fever, or jaundice). Employees are aware of symptoms and responsibility to report to PIC. PIC knows to report doctor confirmed foodborne illnesses to the health department.

PERSON IN CHARGE (PIC) – The PIC was aware of major food allergens (NUTS, PEANUTS, SOY, MILK, FISH, SHELLFISH, WHEAT, EGGS), requirements for cooking (CHICKEN-165, PHILLY MEAT-155), cooling (135-70 2HR, 70-41 4HR), holding temperatures (41), date marking (7 DAYS), thawing (UNDER REFRIGERATION), symptoms of illness (DIARRHEA, VOMITING, SORE THROAT WITH FEVER, JAUNDICE), sanitizer strength (100 PPM CHLORINE), and storage order (RAW MEAT LOWER).