KNIGHT'S CAFE

Upright dishwasher measured to have 0ppm chlorine and rinse cycle of 119F. No dishwashing was occurring at time of inspection. [CA] Maintain chlorine in mechanical warewash machine at 50 PPM. [SA] Facility shall use 3-comp sink to wash, rinse, and manually sanitize dishes. Manual sanitization shall be accomplished in the final sanitizing rinse by contacting a chlorine solution of 100 PPM concentration for at least 30 seconds or by contacting a quaternary ammonium solution of 200 PPM concentration for at least 60 seconds.

Flies observed in kitchen area by back door. [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies. Keep back door closed to prevent flies or install screen door to prevent entry of vermin.

Bag of open flour outside in shed observed to have earwig inside. [CA] Remove all contaminated foods from service and ensure all foods are stored inside the building. Facility may store paper products and chemicals out in back sheds. [COS] Bag of open flour was VC&D.

Inside an upright hot holding unit: measured internal temperature of mini corn dogs to be 104 - 107F. Staff stated they had been prepared around 9:30am - 10:00am today (approximately 60-90 minutes prior). [CA] Keep potentially hazardous foods at 135F and above or 41F and below. [SA] Food will be served or discarded before the 4-hour time mark (lunch is served at 11:40am today).

A valid manager's food safety certificate was not available for review. [CA] Obtain a valid manager's food safety certificate.