Sunabella of Towne Lake

Observed dish machine not dispensing chlorine. Chlorine must dispense at 50 ppm. Must discontinue use of dish machine and set up 3-compartment sink for dish washing.

Observed quat sanitizer (and dish detergent) not dispensing from 3-compartment sink. Sanitizer buckets were also at 0 ppm. Sanitizer must dispense between 200-400 ppm. COS by using bleach sanitizer until EcoLab can service.

Observed a tub of sour cream that expired 5/31, ricotta that expired 5/14, and another carton of ricotta that expired 5/3 stored in reach-in cooler. Prepackaged milk and time/temperature control safety foods that are labeled as “keep refrigerated” and that are for sale or service to the consumer or used as an ingredient in other foods shall be immediately discarded and shall not be sold, served, or used after the manufacturer’s expiration date or the sell-by date. P

COS by discarding.

Observed substantial black mold build-up on wall to left of dish machine. The physical facilities shall be cleaned as often as necessary to keep them clean. Wall must be thoroughly cleaned to remove mold.

Observed raw shelled eggs being used for making over easy eggs. Must o ly use pasteurized eggs. Can use the raw shelled eggs if they are completely cooked or well done.

Observed employee drinking beverage from an opened cup in the kitchen. Must drink from closed cups. Make sure to store the cups in a designated area away from food and food contact surfaces. COS by discarding.

Observed black residue inside the ice machine. Must clean and sanitize by the end of the day.

Observed food containers stored on the floor in the storage area. Must store everything 6inches off the floor.

Observed the sanitizer concentration at 0ppm. Must be between 200 and 400ppm for quats and 50 and 100 ppm for chlorine. COS by making a fresh solution.

Observed black residue inside the ice machine. Must clean and sanitize by the end of the day.

Observed food debris/ residue stuck to the food contact portion of the can opener. Must clean and sanitize each time you use. COS by placing in the dish sink.

Observed chemicals stored on the drain board on the sanitize side of the dish sink and next to and above to go cups and boxes. Chemicals must be stored in a designated area away from food and food contact surfaces. COS by moving to designated area.

Observed the pipe broken under the dish sink and the water is leaking on the floor. Must get it fixed immediately.

Observed dish machine not dispensing chlorine. Container holding chemical was low. COS by replacing chlorine container with new one and priming dish machine. Chlorine dispensed at 50 ppm.