Eegee's #2

Violations (4)

• f7e7d6cd-3470-4c29-b5d0-d815accd2c0aCriticalCorrected on site

  Food-contact surfaces: cleaned and sanitized

  4-501.114 A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation at contact times specified under 4-703.11(C) shall meet the criteria specified under §7-204.11 Sanitizers, Criteria, shall be used in accordance with the EPA-registered label use instructions, and shall be used as follows: (C) A quaternary ammonium compound solution shall: (1) Have a minimum temperature of 24°C (75°F), (2) Have a concentration as specified under § 7-204.11 and as indicated by the manufacturer's use directions included in the labeling, and (3) Be used only in water with 500 MG/L hardness or less or in water having a hardness no greater than specified by the EPA-registered label use instructions; Three Compartment Sink The PIC confirmed that their three compartment sink is filled from an automatic dispenser, which utilizes a quaternary ammonium compound (QAC) solution. Using QAC test strips, verified that there was between 100 and 150 ppm concentration of QAC inside the sink, which is outside the required 200 ppm per the manufacturer instructions posted on the wall above the sink. Observed that the sink was in use and that several food-contact utensils were in the solution. Refilled the sink and verified with QAC test strips that the concentration coming directly from the dispenser was 200 ppm.

  Protection from Contamination

• 14dfbdde-d3cb-4677-ae2a-226bea8b7566Corrected on site

  Proper hot holding temperatures

  3-501.16 (A) Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under §3-501.19, and except as specified under (B) and in (C ) of this section, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be maintained: (1) At 57°C (135°F) or above, except that roasts cooked to a temperature and for a time specified in 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54°C (130°F) or above; Hot Holder Verified using a probe thermometer that the meatballs in the middle component of the hot holder were temping below 135F. When asked, the PIC stated that meatballs and the sauce are usually heated in the microwave until boiled before it is placed in the hot holder. She brought up a temperature log taken of the food earlier in the day, which was about 160F. The PIC did not know why this container was temping out- the other components in the equipment were working appropriately, and the container of food had not been recently removed in a way that would allow for cooling.

  Time Temperature Control for Safety Food (TCS Food)

• f0bbcda0-b2b8-40c7-838f-5fd1b9f7918fCorrected on site

  Wiping cloths; properly used and stored

  3-304.14 (B) Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be: (1) Held between uses in a chemical sanitizer solution at a concentration specified under § 4-501.114; and (2) Laundered daily as specified under 4-802.11(D). Sanitizer Bucket The PIC confirmed that the sanitizer bucket is filled from the automatic dispenser, which is located above the three compartment sink and utilizes a quaternary ammonium compound (QAC) solution. Using QAC test strips, verified that there was no concentration of chemical in the bucket's solution. Verified using QAC test strips that the concentration of the solution in the sanitizer basin of the three compartment sink was about 200 ppm after it had been changed.

  Prevention of Food Contamination

• b066089f-47ff-442a-b804-595cc8e1de9f

  Non-food-contact surfaces clean

  4-601.11 (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. Ice Machine Observed an accumulation of discolored residue of either soil or potentially a mold-like substance underneath the plastic piece holding up the ice.

  Utensils, Equipment and Vending