The Daiquiri Factory

Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used — Inspector Note: Observed a broken shelf in the main kitchen WIC. Observed lifting floors in the main kitchen WIC. CA: Advised PIC to ensure equipment is maintained in good repair.

Physical facilities installed, maintained, and clean — Inspector Note: Observed grease buildup on the hood in the main kitchen. CA: Advised pic to ensure physical facilities are maintained clean to sight and touch.

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed employee washing their hands at the main kitchen warewashing sink rather than the hand sink. COS Notified employee to wash hands at the handwashing sink.

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed the main kitchen handwashing sink providing water at 79F. CA: Advised PIC to ensure handwashing sinks provide water that is at least 85F.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed Quat sanibuckets with a sanitizer concentration at 0 ppm. Observed the chlorine dishwasher with a sanitizer concentration of 0 ppm. Observed the bar dishwasher with a chlorine sanitizer concentration of 10 ppm. CA: Advised PIC to have the dishwasher sanitizer lines checked and to remake sanibuckets.

Proper hot holding temperatures — Inspector Note: Observed beef (117F) and cheese (128F) in the main kitchen steam well held under 135F. Observed grits (130F) and potatoes (52F) in the main kitchen steam well held under 135F. COS PIC reheated items.

Proper date marking and disposition — Inspector Note: Observed opened american, gouda, parmesan, feta, and cheddar cheeses held in the main kitchen WIC without datemarking. CA: Advised PIC to datemark all items held over 24 hours.

Utensils, equipment and linens: properly stored, dried, handled — Inspector Note: Observed Cambro containers stacked away clean while still wet. After cleaning and sanitizing, equipment and utensils: 1. Shall be air-dried or used after adequate draining before contact with food; and 2. May not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry. PIC removed these items to rewash.

Proper date marking and disposition — Inspector Note: Observed containers of sausage and burgers stored in reach in cooler without date marking. Except when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 5 and 6 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. PIC will provide date marking for all items.