JIMMY V'S SPORTS CENTER

Unlabeled bulk dry ingredient bins. [CA] Label bulk containers with ingredient name. Observed bottles of liquid shortening stored below the 3 compartment sink. [CA] Store food items away from plumbing fixtures and relocate to designated dry storage area.

Lack of quaternary ammonium test strips available for sanitizer dispenser at 3 compartment sink. The wrong test strips were provided (ph test strip). [CA] Provide quaternary ammonium test strips and test daily at 200 ppm.

The glass cabinet warmer measured at 120F, the dial was set to the highest level (10). [CA] Repair/replace unit with a new one. Discontinue use of this unit until it has been replaced. Note- You may monitor unit without food by using an oven temperature thermometer that reads over 135F. Inoperable dipper well for the ice cream scoops noted at front service area. The faucet is unable to turn on. [CA] Dipper well shall be fully functional with continuous running water and draining. The gasket is worn out for the stainless steel upright warming unit (where breakfast items are hot held). The door does not have a tight seal when closed. [CA] Replace the door gasket with a new one. Keep equipment in good repair.

Lack of thermometer for the stainless steel upright hot holding unit and glass door hot holding unit. [CA] Provide thermometers in unit to ensure food is held 135F and above.

Automatic Ecolab soap and sanitizer dispenser at 3 compartment sink is not functional and liquids do not dispense when turned on. Observed rinse aid cleaner is connected to the detergent dispenser and found an empty sanitizer bottle connected to the sanitizer dispenser/line. [CA] Replenish with correct detergent solution and provide a new sanitizer bottle.

Burger patties located in the glass door warmer unit measured between 122F-129F. Per manager, patties were cooked 1-2 hours ago. Reheat patties to 165F and hot hold at 135F and above. [COS] Top layer of breakfast sausage measured at 129F in stainless steel upright hot unit. [CA] Reheat sausage in oven to 165F and hot hold at 135F. [COS]

Water measured at 3 compartment sink faucet at 110F. [CA] Maintain a minimum of 120F at the faucet. Facilities has been working on addressing the hot water for the building.

Measured mashed potatoes in warmer at 110F. [CA] Reheat mashed potatoes to 165F and hot hold at 135F. [COS]

Quaternary ammonium measured at 0 ppm at 3 comp sink sanitizer dispenser. Sanitizer bottle found empty. [CA] Maintain at 200 ppm quaternary ammonium. Lack of quat ammonium test strips. [CA] Provide and test at 200 ppm.

Observed raw chicken above raw beef. [CA] Store raw chicken below raw beef.