Observation: The equipment and utensils in the dish machine located in the kitchen being washed were not sanitized due to the sanitizer not functioning in the dish machine. CDI: Operator began using the dish sink compartment for sanitizing. 4-702.11; Priority; UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning. P
1.5
22.
Observation: The air temperature eon the walk in was observed initially at 42F upon arrival, walk in cycled to 45F but has not recovered air temperature through entirety of inspection. TCS (temperature control safety food products) ranged in temperature from 44F to 47F in walk in refrigerator. Verification for corrective action within 24hours to verify operation of walk in refrigerator by 8/21/2024 3-501.16 (A)(2) and (B); Priority; TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be maintained:
(2) At 5 C (41 F) or less. P
1.5
47.
Observation: The gasket on the 1 door prep refrigerator is torn. The handle lock on the walk in door does not allow to close and keep door shut. Walk in is not recovering to maintain cold hold temperature.
4-501.11; Core; A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4 1 and 4-2.
(B) EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
(C) Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate FOOD when the container is opened.
0.0
48.
Observation: The dish machines are not operating properly through cycling, pulling detergents through cycling.
4-501.15; Core; B) A WAREWASHING machine's conveyor speed or automatic cycle times shall be maintained accurately timed in accordance with manufacturer's specifications.
3-302.11; Priority; Raw shell eggs stored over cooked chicken inside walk-in cooler. Cross contamination shall be prevented by storing the food based on final cook temperature with ready-to-eat foods at the top. CDI: Chicken removed.
1.5
16.
4-601.11 (A); Priority Foundation; Date marking stickers left on several dishes stored as clean. Equipment food-contact surfaces and utensils shall be clean to sight and touch. EHS to return to ensure that date marking stickers have been removed from all clean multi-use utensils.
1.5
23.
3-501.18; Priority; Several containers of house-made pimento cheese dated 3/8 stored past their 7-day hold. Food shall be discarded if it exceeds the appropriately marked date. CDI: Pimento cheese discarded.
3.0
41.
3-304.14; Core; Wiping clothes stored in one container of sanitizer with a 0ppm sanitizer concentration. Cloths in-use for wiping shall be held between uses in a chemical sanitizer solution at the proper concentration. CDI: Buckets remade.
0.0
42.
3-302.15; Core; Observed stickers left on avocados that had been halved and grilled to be made into guacamole. Raw fruits and vegetables shall be thoroughly washed in water to remove soil and other contaminants. Please have stickers removed. Ensure that staff is removing stickers during the cleaning process.
0.0
47.
4-501.12; Core; Flip-top cutting board with deep scratches. Surfaces such as cutting blocks and boards shall be resurfaced if they can no longer be effectively cleaned and sanitized.
0.0
56.
6-501.110; Core; Few employee phones stored with facility items under prep-sinks. Lockers or other suitable facilities shall be used for the orderly storage of employee clothing.
3-501.17; Priority Foundation; TCS sauces inside walk-in cooler that were previously frozen were not dated with the date of thaw. TCS foods shall be clearly marked to indicate the date which the food shall be consumed, sold, or discarded. CDI: Date markings added.
1.5
47.
4-501.11; Core; Gaskets split on two reach-in cooler doors. Equipment shall be maintained in a state of good repair.
0.0
56.
6-501.110; Core; Two employee phones observed on shelving above active prep surfaces. Lockers or other suitable facilities shall be used for the orderly storage of employee clothing and other possessions. CDI: Items removed to safe locations.
2-301.14; Priority; Observed employee crack two eggs on the grill and then begin ready-to-eat food prep without changing gloves and washing hands. Hands shall be washed when switching between working with raw food and ready-to-eat food. CDI: PIC corrected this action and had employee wash their hands. Please emphasize handwashing with staff as the grill line gets very busy and moves quickly.
2.0
23.
3-501.18; Priority; One large container of lengua and one large container of barbacoa dated 8/29 held past their 7-day hold. Food shall be discarded if it exceeds the appropriately marked date or day that exceeds a temperature and time combination. CDI: Food voluntarily discarded.
1.5
42.
3-302.15; Core; Observed stickers left on avocados ready to be used in food prep. Raw fruits and vegetables shall be thoroughly washed in water to remove soil and other contaminants. Please have stickers removed.
0.0
56.
6-501.110; Core; Two employee backpacks and a wallet stored with facility items on dry storage racks. Lockers or other suitable facilities shall be used for the orderly storage of employee clothing and other possessions. CDI: Items removed to safe locations.
