4-601.11 Wash, rinse, and sanitize fountain drink nozzles, soda gun nozzle, and beer taps as often as necessary to keep free of slime mold and residue. /Violation was COS. 4-601.11 Clean attachments around fountain drink nozzles. 4-602.13 Clean non food contact surfaces as often as necessary to prevent accumulation of residue. 4-901.11 Allow utensils to air dry before stacking. 4-903.11 Store clean, sanitized utensils in a self draining position to air dry. 4-903.11 Store single service articles (food containers) at least 6 inches above the floor in outside storage shed..
3-501.16 Maintain potentially hazardous food at 41 F or below. /The following food items were out of temperature between 47-52F in RI drawer cooler at cook line: breaded raw chicken, raw shrimp, and raw steak. These foods were voluntarily discarded, and violation was COS. 3-501.16(A)(2) Maintain PHF at 41 F or below. PHF in cold holding unit > 41 F due to faulty equipment (RI drawer cooler). Cease use of equipment until repaired and verified by JCDH. 4-204.115 Repair temperature gauge for sanitizing rinse on dish machine. 4-501.14 Clean dish machine and attached equipment. 4-901.11 Allow utensils to air dry before stacking. 5-501.115 Remove unnecessary items from refuse storage area. Clean the refuse storage area as often as necessary to maintain cleanliness. 5-501.116 Clean dumpster. 5-501.17 Provide a covered receptacle for sanitary napkins in a toilet room (employee restroom) used by females. 6-501.11 Replace missing ceiling tile above employee restrooms. 6-101.11 Provide smooth, durable, nonabsorbent, easily cleanable floors, walls, and ceilings. /Repair peeling paint from ceiling vent in dishroom and rusty ceiling in WI cooler. 6-501.12 Clean facilities (floors, walls, fixtures) throughout main kitchen as often as necessary to maintain cleanliness. Clean WI freezer floor and storage room floor outside. 6-501.14 Clean exhaust vent cover in employee restrooms.
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