4-601.11 (A); Priority Foundation; Meat slicer, can opener, and several dishes and utensils stored as clean had food and sticker residue on them. Food contact surfaces of equipment shall be clean to sight and touch. CDI-Items were moved to dish pit for further cleaning. Slicer was disassembled and cleaned and sanitized. Facility has recently switched to dissolvable stickers, but some old sticker residue remains. Recommend stiff brush or scraper in addition to chemicals for removal, as current methods are not effective.
3.0
28.
7-204.11 ; Priority; Quaternary ammonium dispensed at the mop sink, used to fill sanitizer buckets, was measuring well above 500ppm. Quaternary ammonium used for sanitizer shall measure 200-400ppm. CDI-Sanitizer buckets were dumped, and diluted to correct concentration. Chemical company was called to adjust dispenser, and arrived during inspection.
1.0
28.
7-102.11; Priority Foundation; The labeling on the chemical dispenser at the mop sink and 3-compartment sink were unclear and confusing ( such as using a color and number code with no explanatory chart). Working containers of chemicals shall be clearly marked with the common name of the chemical. CDI-Labeling was corrected.
0.0
55.
6-501.12; Core; The hoods above the grill line were moderately soiled and dusty. Physical facilities shall be maintained clean. These are cleaned on a schedule, and were due for cleaning this week, and will be cleaned.
3-302.11; Priority; Walk-in cooler shelf with salmon on the bottom shelf, raw beef on same shelf with shrimp, and raw chicken box on top of raw lamb on top shelf. Cooked roast beef on shelf in walk-in cooler with raw pork. Drawer cooler where top drawer is open to bottom drawer had raw beef over raw salmon. Food shall be protected from cross-contamination by storing the ready to eat foods above raw items and raw foods by final cook temperature, raw chicken on the bottom. Items rearranged during inspection. Recommend a storage chart on this cooler for employees to ensure foods are arranged properly. Stickers provided during inspection.
1.5
16.
4-601.11 (A); Priority Foundation; A few containers stacked as clean with sticker residue and stickers left on containers on one shelf of clean dishes near dish machine. Other dish machine area did not have sticker residues. Sticker residue now on inside of container stacked above. Equipment food contact surfaces and utensils shall be clean to sight and touch. All containers with stickers moved to dish machine areas during inspection. Not as many containers as previous inspection, but continue to work on making sure the stickers are fully removed before stacking as clean. Full points will be deducted if repeat violation on next inspection.
1.5
44.
4-903.11(A), (B) and (D); Core; A few metal containers stacked wet nested on clean dish shelf. Cleaned equipment shall be stored in a self-draining position that allows air drying. Dishes moved during inspection.
5-202.12; Core; Handsink in cafe area not reaching 100F. A handwashing sink shall be equipped to provide water at a temperature of at least 100F through a mixing valve or combination faucet. Maintenance checked on hot water heater in this area during inspection and water heater is being tripped on the electrical box. Construction company under warranty for hot water machine so company called for repair or replacement of hot water heater for this area.
1.0
16.
4-601.11 (A); Priority Foundation; Several containers stacked as clean with sticker residue and stickers left on containers. Sticker residue now on inside of container stacked above. Equipment food contact surfaces and utensils shall be clean to sight and touch. All containers with stickers moved to dish machine areas during inspection.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Two containers of alfredo and meat sauce on ice in serving area for pasta station at 40-45F. Sauce at bottom of container near ice at 40F but sauce above ice at 44 or 45F. TCS(Time/Temperature Controlled for Safety) foods shall be held cold at 41F or below. Ice bath was only ice and no water to submerge containers. These items are taken from batch in walk-in cooler and used for service. All other items at 41F and below. Cold water was added to ice bath and containers submerged into ice during inspection. No points deducted.
