THREE BLIND MICE

2-2D: .06(2)(c)Sink in employee restroom does not have hot water. A handwashing sink shall be equipped to provide tempered water at a temperature of at least 85°F (29.4°C) through a mixing valve or combination faucet. (Pf) Self-closing, slow-closing, or metering faucet shall provide a flow of water for at least 15 seconds without the need to reactivate the faucet.

3-1D: .04(3)(k)Facility has tags from mussels, but does not have the date of the last sold written on the tags. The date when the last molluscan shellfish from the container is sold or served shall be recorded on the tag or label. (Pf)

4-2B: .05(6)(n)Dish machine actively being used with chlorine sanitizer observed below 50ppm. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operations must meet a specified minimum concentration (for chlorine sanitizer it must be 50-100 ppm; for quat ammonia, it must be used according to the manufacturer's specifications). (P) Corrective Actions: Sanitizing done manually in three compartment sink.

6-1C: .04(6)(d)Two large containers of blanched fries did not reach 70F within 2 hours. TCS foods being cooled from 135°F to 70°F in 2 hours MUST cool 0.54°F per minute (roughly 32.5°F per hour). TCS foods being cooled from 70°F to 41°F MUST cool 7.25°F per hour (0.121°F per min or 29°F in 4 hours). Corrective Actions: Fries discarded.

11A: .04(6)(e)Blanched fries in two large, plastic covered containers stacked on top of each other did not reach 70F within 2 hours. Foods shall be cooled using one or more methods approved by the health authority (e.g., smaller batches, thinner portions, using rapid cooling equipment, stirring food in containers placed in an ice water bath, using containers that facilitate heat transfer and ice as an ingredient; placing items in the walk-in cooler or walk-in freezer partially or completely uncovered as long as the food is protected from overhead contamination). (Pf, C) Corrective Actions: Food discarded.

11C: .04(6)(c)Observed container of thawed tuna in three door cooler and container of thawed tuna in prep cooler still in packaging stating 'remove from packaging before thawing'. Reduced oxygen packaged fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment: (i) Prior to its thawing under refrigeration that maintains the food temperature at 41°F (5°C) or less; (C) or (ii) Prior to, or immediately upon completion of its thawing, using procedures to completely submerge in running water. (C) Corrective Actions: Food discarded.

6-1A: .04(6)(f)Observed multiple Time/Temperature control for safety foods cold holding at a temperature greater than 41 degrees Fahrenheit. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Items discarded.

15A: .05(6)(a)Observed prep cooler with ambient air temperature greater than 41 degrees Fahrenheit. Equipment shall be maintained in good repair and proper adjustment.