Kipp Soul

Inspector notes: Observed multiple mops not stored in a manner that allows them to dry completely.

Inspector notes: Observed at the time of the inspection the interior of the ice machine unclean with buildup. COS- ice machine was cleaned and shall be cleaned regularly to prevent buildup.

Inspector notes: Observed in correct cooling methods being used on meatballs the meatballs were tightly wrapped. COS- meatballs were discarded. Observed coleslaw made today on icebaths that weren’t keeping the food properly cooled down. COS- more ice was added to completely surround the coleslaw. 511-6-1.04(6)(e) - Cooling Methods (Pf, C) (e) Cooling Methods. 1. Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled: (i) Placing the food in shallow pans; Pf (ii) Separating the food into smaller or thinner portions; Pf (iii) Using rapid cooling equipment; Pf (iv) Stirring the food in a container placed in an ice water bath; Pf (v) Using containers...

Inspector notes: Observed sandwiches on the prep top cooler above 41 degrees, observed the items at the salad bar holding above 41. COS- item were placed on ice.

Inspector notes: Observed chicken sandwiches holding on the steam table and in a warming cabinet below 135 degrees. COS- chicken sandwiches were reheated to 165.511-6-1.04(6)(f) - Time/Temperature Control for Safety; Hot Holding (P) (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P

Inspector notes: Observed the sanitizer concentration of the three compartment sink <150ppm. 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 P PIC had the sanitizing solution remade.

Inspector notes: Observed broken floor tiles in dry storage. All physical facilities shall be maintained in good repair. PIC shall have the floor ties repaired.

Inspector notes: Observed crates of dry storage foods being stored on the floor. Except as specified in paragraphs 2 and 3 of this subsection, food shall be protected from contamination by storing the food: (i) In a clean, dry location; (ii) Where it is not exposed to splash, dust, or other contamination; and (iii) At least 6 inches (15 cm) above the floor.

Inspector notes: Observed a broken reach in cooler gasket in the front service area. Observed a worn gasket to a steam warmer in the main kitchen. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. PIC shall have the gaskets repaired.