| OBSERVATIONS AND CORRECTIVE ACTIONS |
Item
Number |
Violations cited in this report must be corrected within the time frames below, or as stated in sections 8-405.11 & 8-406.11 of the food code. |
| 15 |
Chicken dredging station trays/utensils stored above the steamers cooking food
COS: moved equipment to shelf under prep counter (P) (3-304.11 - Food Contact with Equipment, Utensils and Linens *) (COS) |
| 21 |
One food item (protein) not hot holding in the 2 door unit upstairs (COS by increasing holding temperature to 200 degree to match the other 2 door unit) (P) (3-501.16 (A)(1) - Time/Temperature Control for Safety Food, Hot and Cold Holding *) (COS) |
| 33 |
cooling a large volume of quinoa salad in upstairs walk-in (not fully chilled in blast chiller) at 59 degrees
COS: removed from fridge and placed in sheet pans (PF) (3-501.15 - Cooling Methods**) (COS) |
| 55 |
walls in walk-in dairy cooler and meat reach in in poor repair with chipping paint (C) (6-201.13 - Floor and Wall Junctures, Coved, and Enclosed or Sealed) |
Inspection
Comments |
Lengthy discussion with store leadership (5 managers) about the FDA Food Code & new inspection form. They have already addressed the allergen information.
Staff should be instructed to test and change sanitizer (Diversity) jugs when chemicals are running low.
9/13/23 Email from Meghan (Store Mgr.) dish machine has been fixed and new sensors have been installed. (MC) |
Distribution: 1st - White - Health Department 2nd - Yellow - Owner/Operator/Person in Charge
