MR COW

Food-contact surfaces: cleaned & sanitized — Inspector Note: Mold was observed on the soda nozzles. CA: Equipment food-contact surfaces and utensils shall be clean to sight and touch. COS: The soda nozzles were cleaned and sanitized.

Food-contact surfaces: cleaned & sanitized — Inspector Note: The sanitizer concentration at the 3-compartment sink was tested and measured at 0PPM. CA: Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration, and Hardness. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified under subsection (8)(b)3 of this Rule shall meet the requirements specified in DPH Rule 511-6-1-.07(6)(g), shall be used in accordance with the Environmental Protection Agency (EPA)-registered label use instructions. COS: The sanitizer at the 3-compartment sink measured 50PPM for chlorine.

Wiping cloths: properly used and stored — Inspector Note: Damp wiping cloths were stored on the surface of the prep unit and countertop on the front prep line. CA When not in use, damp wiping cloths must be stored inside the sanitizer bucket to prevent contamination.

Posted: Permit/Inspection/Choking Poster/Handwashing — Inspector Note: The most current inspection report was not posted at the facility. An inspection report from 2023 was posted at the front counter. CA The most current inspection report must be displayed in public view, within 15 feet of the front or primary public door and between five feet and seven feet from the floor or in an area where it can be read at a distance of one foot away.

Food-contact surfaces: cleaned & sanitized — Inspector Note: A black film was observed inside the soda nozzle dispenser. CA Equipment must be sanitized to prevent contamination. COS The nozzles were removed.

Food-contact surfaces: cleaned & sanitized — Inspector Note: The sanitizer at the 3-compartment sink tested at 0PPM for chlorine. The sanitizer buckets inside the front prep line and kitchen tested at 200PPM for chlorine. CA The concentration level of the chlorine sanitizer must test at 50PPM to prevent contamination. COS The sanitizer buckets and the 3-compartment sink tested at 50PPM for chlorine.

Proper cold holding temperatures — Inspector Note: The mozzarella and hot dogs maintained cold holding temperatures above 41F inside the walk in cooler. The ambient air temperature of the unit reached 44F. CA TCS food items must maintain cold holding temperatures at 41F or below. The walk in cooler must be repaired to ensure cold holding ambient air temperatures reach 41F or below. COS The mozzarella and the hot dogs held for 24-hours were discarded and TCS food items prepped today was stored inside the prep unit and reach in coolers on the front prep line to maintain cold holding temperatures at 41F or below.