4-501.114; Priority; The sanitizer at the dish area was at 0ppm.- A chemical sanitizer used in a sanitizing solution for manual or mechanical operation shall be at the proper concentration. (200-400ppm/quat)- CDI, the sanitizer was refilled during inspection.
1.5
16.
4-602.11; Core; The ice machine has black/pink residue buildup inside of it.- In equipment such as ice bins, they shall be cleaned at the frequency necessary to preclude accumulation of soils and mold.- Please clean the ice machine and do so more frequently.
0.0
24.
3-501.19; Priority Foundation; Facility uses TPHC on their cheese. Facility process is to remove cheese from temperature and place on top of the cooling unit to get it to room temperature, then place it on the make line. Once on the makeline is when they have have been labeling the time. Time starts once it is removed from temperature, not once it goes on the make line.- When using TPHC, The FOOD shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the FOOD is removed from temperature control.- CDI, educated PIC and they labeled the cheese properly.
1.5
55.
6-501.11; Core; In the walk in cooler there was a bunch of ice buildup in the floor. When talking with the PIC, it was determined that there is a leak from the outside that floods the walk in when it rains.- Physical facilities shall be maintained in good repair.- CDI, PIC provided documentation showing that the repairs were made to the roof to stop the leaks. Please clean up the ice the make sure no more leaks occur.
