4-601.11 (A); Priority Foundation; Plastic bottles and metal racks stored clean still have food debris and sticker residue on them. Food contact surfaces shall be clean to sight and touch. CDI: Placed in dish washing area for rewashing.
1.5
47.
4-501.11; Core; Ice build up in freezer. Equipment shall be maintained in good repair. Repeat.
0.5
55.
6-501.114; Core; Cleaning needed of floors and walls under/behind equipment. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Repeat.
4-501.11; Core; Ice build up in freezer. Equipment shall be maintained in good repair.
0.5
55.
6-501.12; Core; Cleaning needed of floors and walls under/behind equipment. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Repeat.
4-601.11 (A); Priority Foundation; Dishes have improved but there are still some plastic containers stored clean had food debris on them. Food contact surfaces shall be clean to sight and touch. CDI: Placed in dish washing area for rewashing. Repeat.
1.5
48.
4-501.14; Core; Heavily soiled 3 comp sink basins. Clean sink basins at a frequency necessary to prevent recontamination of equipment and utensils. Repeat.
1.0
48.
4-501.18; Core; Soiled wash water in three compartment sink. The wash, rinse, and SANITIZE solutions shall be maintained clean. Repeat.
0.0
55.
6-501.12; Core; Cleaning needed of floors and walls under/behind equipment and ceilings. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Repeat.
1.0
55.
6-501.11; Core; Ceiling tiles peeling in certain locations, especially surrounding the charbroiler. Walls and ceilings shall be smooth and easily cleanable. Repeat.
4-601.11 (A); Priority Foundation; Plastic containers stored clean had food debris on them. Food contact surfaces shall be clean to sight and touch. CDI: Placed in dish washing area for rewashing.
3.0
38.
6-501.111; Core; Several flies observed throughout facility at time of inspection. The premises shall be maintained free of insects, rodents, and other pests.
1.0
48.
4-501.14; Core; Heavily soiled 3 comp sink basins. Clean sink basins at a frequency necessary to prevent recontamination of equipment and utensils.
1.0
48.
4-501.18; Core; Soiled wash water in three compartment sink. The wash, rinse, and SANITIZE solutions shall be maintained clean.
0.0
55.
6-501.12; Core; Cleaning needed of floors and walls under/behind equipment. Ice build up along floors in walk in freezer. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
1.0
55.
6-201.11; Core; Ceiling tile missing over prep area. Ceiling tiles peeling in certain locations, especially surrounding the charbroiler. Walls and ceilings shall be smooth and easily cleanable.
2-501.11; Priority Foundation; No clean up plan. A FOOD ESTABLISHMENT shall have written procedures for EMPLOYEES to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the FOOD ESTABLISHMENT. CDI: Plan provided.
0.0
16.
4-601.11 (A); Priority Foundation; Plastic containers and metal lids stored clean had food debris on them. Food contact surfaces shall be clean to sight and touch. CDI: Placed in dish washing area for rewashing. Repeat.
3.0
16.
4-703.11; Priority; Quat at 3 comp 0ppm. Maintain sanitizer at correct concentration. CDI: Quat corrected to 200ppm.
0.0
24.
3-501.19; Priority; Tomatoes, lettuce, ham and cheese held on Time on top of make line starting at 9:50am with a discard time of 2pm. PIC stated items where just placed on make line so REHS took a temp and the times where at 50-54F. TPHC foods shall be timed stamped for the correct 4 hrs and have an initial temp of 41F or less. CDI: Items discarded.
1.5
41.
3-304.14; Core; Sanitizer buckets weak. Maintain correct concentration of sanitizer.
0.5
47.
4-501.11; Core; Ice build up inside walk in freezer. Equipment shall be maintained in good repair. PIC stated new door is on back order. Repeat.
0.5
48.
4-501.14; Core; Heavily soiled 3 comp sink basins. Clean sink basins at a frequency necessary to prevent recontamination of equipment and utensils.
0.5
48.
4-501.18; Core; Soiled sanitizer water. The wash, rinse, and SANITIZE solutions shall be maintained clean.
0.0
55.
6-501.12; Core; Cleaning needed of floors and walls under/behind equipment. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Repeat.
No PIC signature today due to COVID-19 precautions. Inspection report is emailed to PIC. Restrooms use air hand dryers only. Recommend adding foot door openers to give staff and customers a touchless option for exiting the restrooms, to reduce risk of cross-contamination of hands. VR-VERIFICATION REQUIRED. REHS will return within 10 days to verify hot water at rear handwashing sink reaches at least 100F as required. VR-VERIFICATION REQUIRED. REHS will return tomorrow, 8/13/2021, to verify walk-in cooler maintaining foods at required 41F and less. Follow-Up: 08/22/2021
