DICED

Violations (12)

• 01B-02-5Critical

  Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.

  High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed mozzarella cheese (45F - Cold Holding); shredded cheese (56F - Cold Holding) at reach in cooler under quesadillas toaster for more than 4 hours.

  High Priority

• 03A-02-5Critical

  Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.

  High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed mozzarella cheese (45F - Cold Holding); shredded cheese (56F - Cold Holding) at reach in cooler under quesadillas toaster for more than 4 hours.

  High Priority

• 03B-01-6Critical

  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.

  High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cook brown rice (114F - Hot Holding) at rice cooker in the back kitchen area. As per less than 2 hours. Manager placed product in hot holding warmer. **Corrective Action Taken**

  High Priority

• 22-43-4CriticalRepeatCorrected on site

  Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized.

  High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed Triple Sink (Quaternary 0ppm). Manager reset Triple Sink (Quaternary 200ppm). **Corrected On-Site** **Repeat Violation**

  High Priority

• 36-17-5

  Floor tiles missing and/or in disrepair.

  Basic - Floor tiles missing and/or in disrepair. Observed some floor tiles in disrepair in front of exit door.

  Basic

• 10-07-4RepeatCorrected on site

  In-use utensil stored in standing water less than 135 degrees Fahrenheit.

  Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed scoop stored at front counter smoothie line in standing water at 69f. Manager discarded water. **Corrected On-Site** **Repeat Violation**

  Basic

• 25-05-4

  Single-service articles improperly stored.

  Basic - Single-service articles improperly stored. Observed box of plastic cups stored on floor inside of the office. Employee store item properly.

  Basic

• 36-37-5Repeat

  Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.

  Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. **Repeat Violation**

  Basic

• 16-33-4

  Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. As per manager test kit was not used to check triple sink quaternary sanitizer solution. Coach manager.

  Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. As per manager test kit was not used to check triple sink quaternary sanitizer solution. Coach manager.

  Intermediate

• 36-32-5

  Ceiling/ceiling tile shows damage or is in disrepair.

  Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed some ceiling tiles with water damage in the back kitchen area.

  Basic

• 36-34-5

  Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.

  Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed some ceiling vents soiled in the back kitchen area.

  Basic

• 12B-07-4

  Employee beverage container on a food preparation table or over/next to clean equipment/utensils.

  Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee cup of water, and cup of coffee stored at prep table near back kitchen entrance door.

  Basic