3-501.16 (A)(2) and (B); Priority; Front prep cooler holding foods at 43-44F. All potentially hazardous foods being cold held should be at 41F or below. PIC working on lowering temperature in unit. CDI educaiton
0.0
23.
3-501.18; Priority; Meatloaf and slaw with dates that have passed. Pot roast and hashbrown casseroles missing date labels. All potentially hazardous foods being held should be date labeled once they have been prepped, cooked, or the pacakge is opened. Can be held for 7 days then should be discarded. Discard food as needed. Sweet potato casserole with date of 8/15 but PIC stated that was the date was frozen and was pulled out to thaw today. Make sure to update date labels and add thaw date so can accurtely keep track of time. CDI PIC discarded as needed and updated date labels.
1.5
General Comments
Half of line not in use because was closed down and so could not take temperatures in that equipment. PIC stated have not been too busy so have not been in use during the week.
3-302.11; Priority; Raw eggs stored on shelf above bread in prep cooler. Keep all raw eggs below ready to eat foods to prevent contamination. CDI PIC moved to bottom of cooler
0.0
21.
3-501.16(A)(1) ; Priority; Meatloaf on line at 129F-131F. All hot hold of potentially hazardous foods should be at 135F or above. CDI PIC reheating in oven
0.0
24.
3-501.19; Priority Foundation; Eggs out on prep area with no label. If going to be out at room temperature needs written documentation of time for time control. CDI PIC added time stamp stated had gotten busy during rush
3-501.16 (A)(2) and (B); Priority; Buttermilk left out on prep area on line and was at 58F when temped. Pans of fish in two different coolers were out of temperature at 49-51F. PIC stated must have been left out too long during restocking this morning. All potentially hazardous foods being cold held should be at 41F or below. Do not leave out of refrigeration for extended periods of time because of the rise in temperature. CDI PIC discarded.
1.5
41.
3-304.14; Core; Two sanitizer buckets too weak in concentration. Wiping cloths should be kept in sanitizer at the correct concentration between uses. CDI PIC remade buckets.
3-501.19; Priority; Employee pulled new flats of eggs out of cooler to put out on prep area with no label. If going to be out at room temperature needs written documentation of time for time control. CDI added label.
0.0
41.
3-304.14; Core; A few sanitizer buckets with wiping cloths too weak. Wiping cloths should be kept in sanitizer at the correct concentration between uses. CDI PIC remade buckets.
4-501.114; Priority; The sanitizer line at the 3 comp sink had been switched to a rapid multi surface disinfectant. Can not use on food contact surfaces. PIC is flushing out line and reattaching sink and surface sanitizer. All areas it was used on are being washed with soapy water. Can only used sanitizer on food contact surfaces. CDI remaking sanitizer buckets with correct sanitizer.
1.5
21.
3-501.16(A)(1) ; Priority; One pan of hash browns and apples on hot hold line were holding at 107-116F. All potentially hazardous foods being hot held should be at 135F or above. CDI PIC noticed line was turned off. PIC removed items from line.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Front tall reachin cooler holding grab n go meals at 47F. One of the cooler drawers holding the ham at 44F. On of the small reachin coolers holding milk at 45F. All potentially hazardous foods being cold held should be at 41F or below. CDI PIC discarded items in tall reachin cooler. PIC Removed items and moved to other cooler from the small reachin cooler. Both these coolers are no longer in use. PIC going to monitor cooler drawer as it was only one drawer and employee stated it had been opened a lot during rush.
1.5
23.
3-501.18; Priority; Chicken in walkin cooler and brisket in reachin cooler missing date labels. Chow chow, cut fruit, and baked potatoes in front cooler with discard dates that have passed. Make sure to date label all potentially hazardous foods. Follow date labels and discard as needed.
3-401.11; Priority; grilled chicken tenders FCT checked after timer went off. The smaller tenders were at 176F. There was one larger tender and it was only at 149F. Employee stated was not sure about that chicken tender before I temped because it did look bigger then the rest. Make sure to check the final cook temperature of cooked meats and may need to adjust timer so that it will cook larger pieces to the correct 165F or above. CDI Employee put chicken back on grill to cook until 165F or above.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Line cooler at 43-45F. Unit was open when started inspection and manager stated had been open all lunch rush. Make sure to close unit as often as possible to help keep at the correct temperature. Monitor to make sure comes back down to 41F or below. CDI education and PIC closed unit.
0.0
24.
3-501.19; Priority; Flat of eggs out at room temperature and time stamp stated that it expired at 11:30am. Make sure to update time stamps as needed ad to follow time stamps and discard eggs as needed. CDI PIC discarded eggs.
1.5
41.
3-304.14; Core; One sanitizer bucket with wiping cloths when tested came out to 0ppm. Make sure wiping cloths are stored in sanitizer at the correct concentration between uses. CDI PIC remade bucket.
0.0
43.
3-304.12; Core; A dirty knife stored in small area between microwave and side of shelf with food debris on shelf were being stored. Do not store utensils in dirty areas. Utensils should be cleaned and sanitized every 4 hours when in use. CDI PIC moved to be cleaned and sanitized.
6-301.12; Priority Foundation; At start of inspection front hand sink did not have paper towels. All hand sinks should be equipped with paper towels so that can properly wash hands. CDI PIC restocked.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Cooler on front line holding foods at 48-50F. when left thermometer in unit it said air temp in unit was at 51F. All potentially hazardous foods should be at 41F or below. Discard foods and do not use to hold potentially hazardous foods until at 41F or below.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Prep cooler up front holding items at 44F. All potentially hazardous foods should be at 41F or below. Monitor to make sure doesn't go up in temp. Make adjustments so stays at 41F or below. CDI
0.0
22.
3-501.16 (A)(2) and (B); Priority; One of the cooler on the line is not working holding at 66F. PIC knows this and stated nothing should be held in it. It had cheese and ham in it when checked. PIC discarded. PIC stated waiting for parts to repair. Recommend putting sign on unit so everyone knows not to use until repaired. CDI
0.0
24.
3-501.19; Priority; Eggs out on prep area with no label. If going to be out at room temperature needs written documentation of time for time control. Employee stated had a label on it and must have fallen off. CDI
3-501.16 (A)(2) and (B); Priority; Top prep cooler holding sour cream at 55F. Bottom holding foods at 45-46F with air temperature at 44F. PIC discarded sour cream. May have rise in temperature from lunch rush. Monitor unit to make sure comes back down to 41F or below. If does not or goes up in temperature stop using unit and have repaired. CDI
1.5
43.
3-304.12; Core; A knife stored in small area between microwave and side of shelf with food debris on shelf were being stored. PIC and employees were unsure why it was there. Do not store utensils in dirty areas. CDI PIC moved to be cleaned and sanitized.
3-501.16 (A)(2) and (B); Priority; The one prep unit containing slaw and diced tomato was holding foods above 41F. All TCS foods must be held at 41F or below. The unit had been unplugged during cleaning and had not been plugged back in. Unit was plugged in during inspection and items that were in the unit that are TCS were discarded by the PiC at inspection. CDI
1.5
24.
3-501.19; Priority Foundation; Flat of eggs had a time control stamp that expired at 12:30pm which was a hour before the start of the inspection. Follow all time control policy protocols by changing out time stamps when new product was brought out. Eggs were discarded and all other time control practices were being followed. CDI
3-302.11; Priority; Raw chicken was stored in walk in over raw meatloaf beef mixture. Store all raw meats in accordance to final cook temperatures to prevent contamination. raw meats rearranged at inspection according to final cook temps. CDI
1.5
43.
3-304.12; Core; One dipper well was holding the utensils at 61f. the unit had not been turned on. Store utensils in the dipper well with water at least 135F. unit turned on at inspection.
0.0
51.
5-203.14; Priority; The spray arm on the dirty dish landing area is laying in the basin of the sink. An air gap is required on this outlet to prevent back siphonage. a new hose was delivered during inspection and will be replaced. CDI
2-401.11; Core; employee cups sitting on the prep table by the cornbread area. All employee drinks must be store below and away from prep surfaces. Employees should drink from cups with lids and straws or equivalent to prevent contamination of the employees hands.
0.5
35.
3-501.12; Core; Frozen okra was left to slack on top of the fryer area and was above 41F at time of inspection. The product was discarded in the trash by PIC at inspection. Frozen POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) that is slacked to moderate the temperature shall be held:
(A) Under refrigeration that maintains the FOOD temperature at 5oC (41oF) or less, or at 7ºC (45ºF) or less as specified under Subparagraph 3-501.16(A)(2)(b).
(B) At any temperature if the FOOD remains frozen.
0.5
41.
3-304.14; Core;wet wiping cloths laying on prep surfaces. all wet wiping cloths must be stored in a properly prepared chemical sanitizer. Sanitizer buckets were in place with proper concentration.
0.5
47.
4-501.11; Core; One reach in at the front end has pooling water in the bottom. repair this cooler to ensure it holds foods at 41F or below.
closely monitor hand hygiene practices in relation to mask wearing. Anytime mask is touched with gloved hands the gloves must be removed and washed before placing on new gloves.
Effective Jan. 1, 2019: The new standard for COLD HOLD is 41F or lower. Please monitor your cold hold temperatures to ensure your equipment and procedures are going to be capable of meeting this new requirement!
Effective Jan. 1, 2019: The new standard for COLD HOLD is 41F or lower. Please monitor your cold hold temperatures to ensure your equipment and procedures are going to be capable of meeting this new requirement!
Effective Jan. 1, 2019: The new standard for COLD HOLD is 41F or lower. Please monitor your cold hold temperatures to ensure your equipment and procedures are going to be capable of meeting this new requirement!
Effective Jan. 1, 2019: The new standard for COLD HOLD is 41F or lower. Please monitor your cold hold temperatures to ensure your equipment and procedures are going to be capable of meeting this new requirement!
Beginning Jan. 1, 2019 there will be new cold hold requirements. The new standard for cold hold will be 41F or lower. Please monitor your cold hold temperatures to ensure your equipment is going to be capable of meeting this new requirement!
Beginning Jan. 1, 2019 there will be new cold hold requirements. The new standard for cold hold will be 41F or lower. Please monitor your cold hold temperatures to ensure your equipment is going to be capable of meeting this new requirement!
Beginning Jan. 1, 2019 there will be new cold hold requirements. The new standard for cold hold will be 41F or lower. Please monitor your cold hold temperatures to ensure your equipment is going to be capable of meeting this new requirement!
Information is needed if smoked ham is fully cooked or uncooked. If recieved uncooked, do not prep ham on sandwich prep cutting board. Follow up within next 10 days.
Foods uncovered in reach in coolers and walk-in cooler, pans of food stacked directly on top of foods in other pans, mesh bag of vegetables stored directly on the floor. In the walkin freezer, water from the ventilaiton unit is dripping and forming blocks of ice on food containers below. All of these are risk factors for food contamination. Keep all foods protected by covering, place a barrier between one container of food and other containers of food, do not place containers or bags of food directly on the floor. The leak from the ventilation unit needs to be repaired, do not store any food containers below the problem area until repaired.
1.5
17.
Several containers of egg beaters by grill too warm, salads over stacked on the open top prep cooler too warm, container of liquid egg by grill too warm. These items must be under temperature control at 45F or below. Do not over stack in the open top prep coolers, suggest keeping salads in bottom portion of cooler to keep cold. Do not sit egg products out at room temperature, keep in cooler and remove what is needed for an order.
2.0
18.
Time control (TILT) is being used for shell eggs to hold at room temp. A flat of eggs was found by grill without a time documentation on them. In order to stay on TILT, the flats must be labeled according to the agreement!
3.0
34.
Several food containers found stacked wet. Arrange all items to properly air dry before stacking directly on top of each other. Do not stack wet. Knives are being placed in the handsink on cook line, do not place utensils in the handsinks. There is a dipper well direclty in front of the handsink on cook line, this unit used to have a cover or guard to prevent a cross contamination. Reinstall this cover or splash guard to prevent a contamination from handwashing at handsink.
0.5
36.
Repalce any food or unensil storage rack that is rusty. Remove moldy caulking from around the 3-compartment dishsink and reseal. Small cutting boards are no longer easily cleanable and have some discoloration. If unable to clean then they need to be resurfaced or replaced.
0.5
40.
Detail clean racks, drawers, gaskets, hood, fryer, ovens, inside coolers and freezers, and sides/bottoms of equipment to remove old spills and food debris. Defrost reach in freezers as needed to remove excess frost/ice build up.
0.5
47.
Clean and organize the back dry storage room, remove extra items and clutter. Make sure all boxes, etc. is stored above the floor.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Employee drinks must have lids and straws and be stored in areas that will not contaminate food, utensils or food prep areas. There were several drinks scattered throughout facility.
1.5
10.
2 door cooler had ice/water build up on unit. This non-potable water was dripping down into pans that had foods stored in the pans. One tray of food was discarded that had food in non-sealed containers. Walk in freezer also has drips of water/ice getting on food containers.
1.5
11.
Make sure sanitizers are changed frequenly when water becomes dirty! Must maintain 50-100ppm for chlorine. It is best to have a separate container for soapy water so food particles don`t get in sanitizer water. When organic materials get in the sanitizer, the chlorine acts on it and this kills the concentration.
0.0
16.
Stir hot foods frequently when not in use. To help maintain temp on hot line, it will also help to keep the foods covered to help keep the heat in.
2.0
17.
Sliced tomtatoes in top of prep top cooler on freezer were out of temp. All potentially hazardous cold foods must stay 45 degrees or lower at all times.
0.0
18.
TILT is being used for shell eggs to hold at room temp. In order to stay on TILT, the flats must be labeled according to the agreement! One flat of eggs were at 60 degrees in a cooler with no label!
1.5
34.
Keep dipper wells running when they are in use. The velocity of water must be high enough to keep the water clean or the water temp can be 135 degrees or above or 45 degrees or lower.
0.5
36.
Any racks that are rusty, replace. Reseal sinks to walls that are coming off. Remove moldy caulking and reseal as needed. Cutting boards are no longer easily cleanable, they need to be replaced or resurfaced.
0.5
40.
Detail clean racks, drawers, gaskets, hood, fryer, ovens, dish area and sides/bottoms of equipment. Do not use cloths to hold cutting boards, use a nonabsorbant material (bar mesh, board mat, etc.) to hold the cutting boards in place.
0.5
45.
There still is a lot of standing water in floor of dishroom. Come up with a system so there is not as much water and food particles getting on floor. There was a lot of water in the cook line area as well. Replace any broken or cracked floor tiles as needed.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Do not store raw eggs above ready to eat foods on cook line. Raw eggs and other raw meats must be stored in order of final cook temp wiht highest temps stored on bottom.
0.0
17.
One and a half plat of eggs were stored at room temp below the grill line. These products are not allowed to be at room temp unless facility is on an approved TILT aggreement. Sliced tomatoes and egg beaters were out of temp in prep top cooler. All cold foods must stay 45 degrees or lower. REPEAT
4.0
26.
Once opened, keep packages of dry foods in a sealed container..
0.0
34.
Make sure dirty dishes (pans) are moved to dirty dish area when they are no longer in use.
0.0
36.
Any racks that are rusty, replace.
0.5
40.
Detail clean racks, drawers, gaskets, hood, fryer, ovens, dish area and sides/bottoms of equipment.
1.0
45.
There still is a lot of standing water in floor of dishroom. Come up with a system so there is not as much water and food particles getting on floor.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Watch employee drink storage. Must have lids and straws and be stored in an area that will not contaminate food, utensils or other food contact areas.
0.0
16.
Several pans of food on the right side of hot hold line were out of temp. All hot foods must maintain 135 degrees or above at all times or be on approved TILT process. Foods out of temp were discarded!
2.0
17.
One plat of eggs were 63-65 degrees in the small reach in cooler. All other foods in this cooler were at 43 degrees and the cooler was working properly! Do not sit trays of eggs or egg beaters out at room temp unless facility is using approved TILT process or facility is really busy and plat of eggs are completely used in a short period of time (less than 15 min and eggs do not come out of temp). Make sure ice baths are completely filled to the level of food when using ice baths to maintain foods at proper temp.
2.0
40.
Detail clean all racks, drawers, gaskets, handles, fryers, ovens, hoods, and grill areas. Clean all equipment regularly!
1.0
45.
There is lots of standing water in dishroom in and rear of kitchen at main prep area. Do not allow this water to stand! There was a trash can that had holes in the bottom to drain into the floor drain. This process has been elimated by management and can with holes in it are no longer going to be used! This standing water is a source of potential contamination in the kitchen.
0.0
49.
Documentation of approved training - 2 point credit awarded.
DO NOT use cans that are dented on seams! Can of evaporated milk was found heavily dented on seam.
0.0
10.
Walk in freezer is leaking and dripping ice/water on food boxes and containers. Repair drips by 09.27.11!! Keep all foods covered when foods are in storage and on prep lines.
1.5
11.
Mix sanitizer buckets regularly so the strength stays 50-100ppm. Check concentration and if it falls below this ppm, remix! Clean inside of ice machines regularly. Correct by 09.27.11!!
1.5
16.
One partial tray of meat loaf and a pan of chicken was out of temp. These foods were discarded!
0.0
18.
Eggs and egg beaters must stay 45 degrees or lower or be on approved TILT agreement. Fill out TILT form and call so it can be approved. If state has approved TILT process for these products, the approval must be kept on site and followed.
0.0
36.
Main cutting board at prep cooler across from grill is in poor repair. Repair reachin freezer at grill line that is forming ice/water in unit.
0.5
40.
Detail clean all racks, drawers, gaskets, handles, fryers, ovens and grill areas. Clean all equipment regularly!
1.0
44.
Clean up outside around grease container. Do not allow grease to be spilled when oil is being emptied. Make sure container is not leaking!
0.5
45.
There is lots of standing water in dishroom in and rear of kitchen at main prep area. Do not allow this water to stand!
0.0
49.
Documentation of approved training - 2 point credit awarded. In order to continue to get credit for servsafe, documentation of training hours must be provided with servsafe certificate.
Dish machine was not sanitizing during inspection. Chlorine sanitizer should be 50ppm. Single service plates, cups, forks, spoons and knives should be used until dish machine in sanitizing.
1.5
16.
Hot hold foods should be held at 135*F or above.
0.0
17.
Butter cups are being brought back and placed into the prep coolers. Once butter cups are placed on the table and left out of temperature they must be thrown away, can not be placed back into any refrigeration. Margarine can be left out of temperature.
2.0
40.
General cleaning of racks in food warmer in the back is needed.
0.5
49.
Documentation of approved training - 2 point credit awarded.
When preparing a large amount of food bring small amounts out at the time. Do not have all the turkeys sitting out while small batches are being prepared. Store large amounts in the cooler pull out only what you can work with at the time.
0.0
17.
Butter cups are being brought back and placed into the prep coolers. Once butter cups are placed on the table and left out of temperature they must be thrown away. Margarine can be left out of temperature.
2.0
49.
Documentation of approved training - 2 point credit awarded.
Interior ceiling shoot of ice machine had a slime build-up, employee cleaned during inspection. Do not store plates or any food containers under drain lines.
1.5
17.
Shell eggs were sitting under grill at 68*F, and butter cups 55*F, brought back from table placed back into prep coolers. Keep eggs at 45*F or below or a TILT agreement is needed for Cracker Barrell, butter cups should be thrown away when brought back from the tables.
2.0
23.
When cooling foods use lids with holes or wraps with holes so air can get to food.
1.0
47.
Do not use milk crates as storage.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Replace all torn gaskets on cooler doors or hot hold unit; continue to replace paint chipping racks in coolers; Do not line under cutting boards with cloth. Fix water leak inside reach-in cooler; fix spray hose at dish room.
1.0
40.
General equipment cleaning to ovens, and some at grill area; clean racks, gaskets or door tracks on coolers.
1.0
45.
Some floor cleaning. Continue to work on floors especially re-grouting.
0.5
47.
Use approved storage to keep items off the floor. Do not place even dirty pans or utensils on the floor in the dish room.
0.5
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
Excellent Food Temps; No critical violations today
Make sure to remind all employees of handwashing procedures. After touching raw bacon, make sure to wash hands before touching ready to eat items such as pickles. Always wash hands when switching fron one task to another. Employee used an apron to dry their hands on. Always used hand towels that should be provided at the handwash sink.
2.0
11.
One sanitizer bucket at the back of the kitchen was weak or vacant of chlorine. All sanitizer buckets must be 50-100 ppm chlorine. Change buckets out regularly and use test kits to ensure strength.
0.0
13.
One piece of grilled chicken was 140-142 degrees F on final cook temp. All chicken or poultry products should be cooked to an internal temperature of 165 degrees F or higher. All other final cook temps noted were acceptable.
2.0
25.
Drawer coolers on the cook line should have accurate thermometers inside for recording temperature.
0.0
36.
Replace torn cooler door gaskets on coolers where necessary. Fix knive holder that is loose at the back of the kitchen. Some walk-in cooler racks need re-painting or replacement.
1.0
40.
General equipment cleaning still needs improvement. Clean behind and down the sides of all equipment on the cook/grill line. Clean racks inside the hot hold unit. Clean interiors of ovens good. Clean storage places under prep tables.
1.0
44.
Clean dumpster pad; make sure all doors and lids are closed.
0.5
45.
Repair cracked tiles and baseboards where necessary. Repair worn grout where necessary so food and water will not collect between tiles. Clean floors better under and behind equipment.
1.0
47.
Use approved storage to keep items off the floor. Generally 12 inches off the floor with stationary storage, and 6 inches for mobile storage.
0.0
49.
Documentation of approved training - 2 point credit awarded.
CORRECTED DURING INSPECTION Various cold foods at salad prep area out of temp as noted. Keep all cold potentially hazardous foods at 45 f or below.
2.0
18.
NOT APPLICABLE
0.0
31.
NOT OBSERVED
0.0
36.
"Repair gaskets that are torn on coolers, replace or re-finish racks that are starting to rust in coolers."
0.5
40.
"REPEAT VIOLATION Lots of general equipment cleaning inside ovens, coolers, sides of equipment etc. Clean all equipment good."
1.0
44.
GENERAL COMMENT Keep dumpster lids closed.
0.0
45.
"REPEAT VIOLATION Cleaning to walls and floors, repair tiles where necessary."
1.0
2.
GENERAL COMMENT; CORRECTED DURING INSPECTION
0.0
7.
NOT OBSERVED
0.0
9.
NOT APPLICABLE
0.0
10.
CORRECTED DURING INSPECTION Keep all foods wrapped up good and protected in freezers to protect from frost or depositing ice. Keep eggs stord separate from ready to eat cheese on the cook line. Store in separate drawers or at least 18 apart.
1.5
11.
CORRECTED DURING INSPECTION Dish machine not sanitizing at the time of inspection. Must read 50-100 ppm chlorine to sanitize. Machine was repaired during inspection.
1.5
14.
NOT OBSERVED
0.0
20.
NOT APPLICABLE
0.0
23.
NOT OBSERVED
0.0
49.
Documentation of Approved Training - 2 Point Credit Awarded
REPEAT VIOLATION Missing grout throughout kitchen. Floors were excessively dirty throughout kitchen. Floors shall be clean & in good repair.
1.0
7.
NOT OBSERVED
0.0
9.
NOT APPLICABLE
0.0
10.
GENERAL COMMENT; CORRECTED DURING INSPECTION; REPEAT VIOLATION Raw meat stored above ready to eat products. Ready to eat product shall be stored above raw meats.
1.5
14.
NOT OBSERVED
0.0
20.
NOT APPLICABLE
0.0
49.
Documentation of Approved Training - 2 Point Credit Awarded
Knife stored in hand sink. Store utensils in appropriate locations.
0.5
36.
REPEAT VIOLATION Torn gaskets. Replace chipped racks. Broken & chipped plastic food bins. Food & non-food surfaces shall be easily cleanable & in good repair.
1.0
40.
Major cleaning needed throughout kitchen. Clean dry storage bins, equipment & shelving. Some improvement since last inspection. Non-food contact surfaces shall be clean.
0.5
45.
REPEAT VIOLATION Missing grout throughout kitchen. Clean food debri from walk-in floor and under kitchen equipment.
1.0
3.
GENERAL COMMENT Employee handled raw fish then handled bread without washing hands. Hands shall be washed after touching raw products. Bread was discarded. Wait staff did a great job hand washing after bussing tables. Nice improvement.
0.0
7.
NOT OBSERVED
0.0
9.
NOT APPLICABLE
0.0
10.
CORRECTED DURING INSPECTION; REPEAT VIOLATION Various open bags of dry foods. Uncovered foods in walkin, & reachin cooler. All foods shall be stored covered. Raw meats not stored according to cook temperature. All foods (raw meats) shall be stored according to final cook temp.
3.0
11.
CORRECTED DURING INSPECTION; REPEAT VIOLATION Mixer accessories stored dirty. Properly wash & sanitize all food contact surfaces after each use.
1.5
14.
NOT OBSERVED
0.0
20.
NOT APPLICABLE
0.0
23.
NOT OBSERVED
0.0
49.
Documentation of Approved Training - 2 Point Credit Awarded
Towels stored in hood sink. Do not store towels in sinks. Store used towels in sealed containers.
0.5
36.
Several gaskets torn & ripped. Replace or resurfaces worn cutting boards. Replace damaged (chipped) food contact surfaces. Replace gaskets.
1.0
38.
GENERAL COMMENT Use available test strips to monitor level of sanitizer.
0.0
40.
REPEAT VIOLATION Major cleaning need throughout kitchen. Clean all dirty equipment, shelving, etc.
1.0
43.
GENERAL COMMENT Handsink on cookline not supplied w/towels.
0.0
45.
REPEAT VIOLATION Dirty floors throughout. Mostly in missing tiles & missing grout. Floors shall be clean and properly constructed
1.0
46.
GENERAL COMMENT Clean vent returns more regularly.
0.0
47.
Various boxes stored on floor. Crates not approved for storage.
0.5
9.
NOT APPLICABLE
0.0
10.
CORRECTED DURING INSPECTION Various foods being stored uncovered. All foods must be covered during storage.
1.5
11.
CORRECTED DURING INSPECTION; REPEAT VIOLATION Knives stored dirty. Repeat. Clean utensils behind vegetable prep sink. receiving splash from vegetable washing. Keep these protected during vegetable wash. After each use, all food contact surface must be properly washed & sanitized. Employee continued to wash dishes in dish machine, when no chlorine residue was present. Dirty utensils stored in handsink on cool line. Don't store mixing bowls & accessories dirty.
3.0
14.
NOT OBSERVED
0.0
20.
NOT APPLICABLE
0.0
23.
NOT OBSERVED
0.0
49.
Documentation of Approved Training - 2 Point Credit Awarded
GENERAL COMMENT Employee aprons must be laundered before use.
0.0
34.
Utensils splashed at veg. sink. Use a knife box to keep utensils sanitized & free from contamination. Spoons stored beside of fountain drinks in standing water on prep surface.
0.5
35.
GENERAL COMMENT Keep all single service items covered when not in use.
0.0
36.
Torn gaskets. Chipped & cracked food pans.
0.5
40.
REPEAT VIOLATION Much needed cleaning on non-food contact surfaces. Equipment gaskets, doors, sides & tops.
0.5
45.
REPEAT VIOLATION Dirty floors throughout kitchen & storage. Clean floors more regularly & throughly. Esp. under cookline, equipment & dry storage racks.
1.0
7.
NOT OBSERVED
0.0
9.
NOT APPLICABLE
0.0
11.
CORRECTED DURING INSPECTION Knives stored dirty. Utensils at veg. sink. All food contact surfaces must be washed, rinsed and sanitized before storing.
1.5
14.
NOT OBSERVED
0.0
20.
NOT APPLICABLE
0.0
23.
NOT OBSERVED
0.0
49.
Documentation of Approved Training - 2 Point Credit Awarded
Still general cleaning is needed on sides of equipment, inside freezer/reach-in on wall & ceiling, shelving in walk-in, gaskets and repaint any shelving with chipped paint.
1.0
18.
Hot water when first check was at 123 f. Manager turned heater up and water was at 126 f should have 130 f or higher.
2.5
2.
American cheese stacked above food container was at 50 f, eggs sitting out at grill was at 55 f, sliced cheese on opposite side was at 51 f. All cold hold foods must be held at 45 f or below. Time in leu of temperature can be used on eggs & cheeses. Document the time it leaves the cooler hold out of temp for two hours then throw away what food is left at the end of 2 hrs.
2.5
28.
Replace all missing tile flooring and clean behind cook line equipment.
CLEAN SIDES OF RACKS, EQUIPMENT, GRILL AREA AND BEHIND DOOR HANDLES ONCOOLERS/FREEZERS. REPLACE BROKEN COOLER GASKETS.
1.0
2.
MEAT LOAF 130 F, CHEESE 51 F. HOT FOODS MUST STAY 135 F OR ABOVE AT ALL TIMES AND COLD FOODS MUST STAY 45 F OR LOWER. DO NOT STACK CHEESE SO HIGH. STIR FOODS FREQUENTLY SO THEY MAINTAIN. BE SURE ALL FOODS ARECOOKED TO PROPER TEMPS. (CORRECTED)
2.5
28.
REPAIR/REPLACE DAMAGED FLOOR TILES. CLEAN FLOORS UNDER AND BEHIND RACKS AND EQUIPMENT.
FEW BUCKETS OF SANITIZER WERE WEAK OR VACANT. CHLORINE SANITIZER MUST STAY 50-100 PPM. CLEAN INSIDE OF ICE MACHINE REGULARLY TO PREVENT BUILD UP. COS
2.5
17.
CLEAN HOODS, SIDES OF FRIERS, STOVES, COOLERS, FREEZERS, RACKS, SHELVES AND GASKET COOLERS. REPLACE BROKEN COOLER GASKETS. DO NOT USE ABSORBANT MATERIALS UNDER CUTTING BOARDS.
1.0
18.
HOT WATER WAS VARYING IN TEMP FROM 118 F - 131 F. ONE OF THE WATER HEATERS WAS NOT WORKING PROPERLY AND PUTTING COLD WATER IN WITH THE HOT. SHUT OFF VALUE IS NOW CLOSED AND HOT WATER IS MAINTAINING 131 F.
DO NOT USE ABSORBANT MATERIALS UNDER CUTTING BOARDS. CLEAN FRIERS, BOTTOMS OF COOLERS, RACKS, AND BEHIND HANDLES ON COOLERS AND FREEZERS.REPLACE BROKEN COOLER GASKETS.
1.0
28.
CLEAN FLOORS UNDER AND BEHIND RACKS AND EQUIPMENT.
0.5
3.
KEEP EGGS BELOW HASHBROWNS. REARRANGE PREP COOLERS ON COOK LINE SO HUSHPUPPIES AND PRECOOKED SHRIMP ARE ABOVE RAW FOODS. DO NOT ALLOW ICE/WATER TO DRIP ON FOODS IN FREEZERS. MOVE FOODS FROM UNDER THESE DRIPS UNTIL UNITS ARE FUNCTIONING PROPERLY. CORRECTED ONSITE.
AIR DRY FOOD CONTAINERS BEFORE STACKING, DON'T STACK WET. KEEP WATER RUNNING IN THE DIPPER WELL.
1.5
17.
REPLACE DAMAGED GASKET ON OVEN IN BACK, CLEAN INSIDE ALL COOKING EQUIPMENT AND COOLERS. CONTINUE REPAIRING DAMAGED COOLER DOORS.
1.0
3.
DO NOT STACK CONTAINERS OF FOOD DIRECTLY ON TOP OF OTHER FOOD CONTAINERS, PLACE A BARRIER BETWEEN. KEEP ALL ITEMS COVERED IN COOLERSSTORE PRE-COOKED MEATS ABOVE RAW MEATS. ICE FORMING ON BOXES IN FREEZER, REPAIR
REAIR THE DAMAGED COOLER DOORS ON ALL REACH IN UNITS. REPLACE THE TORNGASKET ON THE TALL DOUBLE DOOR REACH IN COOLER. CLEAN INSIDE THE REACHIN FREEZERS. REPLACE ARE WORN & RUSTY RACKS IN COOLING UNITS. CLEAN INSIDE THE OVEN.
1.0
3.
THE PREP SINK WITH NO DRAINBOARDS IS FOR MEAT PREP ONLY. DO NOT WASH PASTA OR ANY OTHER ITEM OTHER THAN RAW MEATS HERE. DO NOT STACK CONTAINERS/BOWLS OF FOOD DIRECTLY ON TOP OF OTHER CONTAINER/BOWLS OF FOOD. PLACE A BARRIER BETWEEN THE FOOD & THE CONTAINER BOTTOM. KEEP ALL ITEMS COVERED IN THE REACH-IN UNITS. KEEP THE TRASH CANS AWAY FROMHANGING BAGS OF ONIONS/FOOD. DO NOT LET THE EGGS SIT OUT AT ROOM CONT.
2.5
9.
EMPLOYEES ARE HANDLING RAW SHELL EGGS AND NOT WASHING THEIR HANDS AFTER. HANDS MUST BE WASHED AFTER HANDLING RAW EGGS/MEATS AND BEFORE TOUCHING ANY OTHER ITEM.
REPAIR DOORS ON THE REACH IN COOLERS THAT ARE WORN AND DAMAGED. CLEAN BEHIND GRILL/FRY STATION, EQUIPMENT AND SUPPLY HOSES.
1.0
28.
CLEAN WALL BEHIND COOK STATION AND CAN WASH REPAIR MOLDY CAULK AND WATER DAMAGE AROUND THE CANWASH.
0.5
9.
RAW MEATS AND SHELL EGGS ARE HANDLED ON THE COOKING LINE AND THEN READY TO EAT FOODS ARE HANDLED. HANDS MUST BE WASHED BETWEEN HANDLING ALL COOKED FOODS, READY TO EAT FOODS, COOKING UTENSILS AND RAW MEAT PRODUCTS & SHELL EGGS.
CLEAN INSIDE DOUBLE DOOR WARMER, SHELVING AND BOTTOM. CLEAN GASKETS ONCOOLERS, REPAIR WHERE TORN. CLEAN INSIDE MICROWAVES, INSIDE COOLERS AND UNDER GRILL AREA.
1.0
3.
RAW POULTY WAS IN BAGS IN STANDING WATER AT THE VEGETABLE PREP SINK AND MEAT PREP SINK. DO NOT PREPARE ANY RAW MEATS AT THE VEGETABLE PREPSINK, MEAT SINK ONLY. DO NOT ALLOW FOODS TO THAW IN STANDING WATER OR SIT AT ROOM TEMPERATURE FOR EXTENDED PERIODS OF TIME. THAW FOODS IN THE COOLER, IN SINK UNDER COLD RUNNING WATER, IN THE MICROWAVE OR AS PART OF THE COOKING PROCESS. INSTALL A SPLASHGUARD BETWEEN THE CONT.
2.5
9.
EMPLOYEE THAT IS IN CHARGE OF THE GRILL AREA HANDLES RAW MEATS AND EGGS BUT DOES NOT WASH HANDS BEFORE HANDLING COOKED PRODUCTS OR READY TO EAT PRODUCTS. ALWAYS WASH HANDS BETWEEN TOUCHING ANY POTENTIALLY HAZARDOUS PRODUCT AND ANY OTHER DUTY. STRONGLY SUGGEST INSTALLING A HANDWASH SINK ON COOK LINE BY GRILL.
SOME GASKET REPAIR ON EQUIPMENT; CLEAN OUT INTERIORS OF MICROWAVES ANDOVENS. CHECK DRAIN LINE ON FRONT SALAD COOLER. DEGREASE GRILL AREA WHERE CLEAN PLATES ARE STORED.
1.0
23.
MINOR CLEANING ON DUMPSTER PAD; GET PLUG FOR ONE DUMPSTER; MAKE SURE TRASH IS PUT IN THE DUMPSTER.
1.0
28.
MINOR FLOOR REPAIR IN A FEW AREAS; SOME FLOOR CLEANING IN CORNERS AND BEHIND EQUIPMENT.
TWO SANITIZER BUCKETS WERE VACANT OR WEAK. ALL SANITIZING STATIONS SHOULD READ A MINIMUM 50 PPM.
2.5
17.
CLEAN STORAGE RACKS INTERIORS OF COOLERS AND OVENS. SOME REPAIR TO GASKETS.
1.0
2.
CHEESE IN SERVING LINE COOLERS WAS 52 F. STACK CHEESE SHORT TO MAIN- TAIN COOLER TEMPERATURE; KEEP LIDS CLOSED AS MUCH AS POSSIBLE. ALL COLD FOODS MUST READ 45 F OR BELOW.
2.5
28.
SOME MINOR FLOOR REPAIR AND CLEANING.
0.5
32.
USE APPROVED STORAGE IN WALK-IN FREEZER/COOLER NO MILK CRATES.
CLEAN TEA NOZZLES AND INSIDE OF ICE MACHINES REGULARLY TO PREVENT BUILD-UP. KEEP SANITIZER PROPERLY MIXED IN ALL BUCKETS. CLEAN SLICER
2.5
15.
AIR-DRY ALL UTENSILS COMPLETELY BEFORE STACKING. KEEP WATER RUNNING ATDIPPER WELL.
1.5
17.
REPLACE TORN COOLER GASKETS. DO NOT USE ABSORBANT MATERIALS UNDER CUTTING BOARDS. DO NOT LINE SHELVES WITH CARDBOARD. CLEAN GASKETS ON COOLERS AND SIDES OF EQUIPMENT. REMOVE TAPE ON UTENSILS.
1.0
32.
KEEP ALL STORAGE OFF FLOOR. CRATES ARE NOT APPROVED FOR STORAGE. MUST BE 6
0.0
7.
ONCE OPENED, KEEP ALL DRY FOODS STORED IN A COVERED CONTAINER.
RESURFACE OR REPLACE ALL CUTTING BOARDS THAT ARE IN POOR REPAIR/ UNCLEANABLE.
1.5
15.
AIR-DRY ALL UTENSILS COMPLETELY BEFORE STACKING. STORE CLEAN UTENSILS IN A CLEAN PLACE.
1.5
17.
CLEAN FRIERS, STOVES, SIDES OF EQUIPMENT. DO NOT USE ABORBANT MATERIALS UNDER CUTTING BOARDS. REPLACE BROKEN COOLER GASKETS.
1.0
28.
CLEAN FLOORS & WALLS IN DISH AREA. REPAIR WALLS IN DISH AREA.
0.5
3.
USE SCOOPS WITH HANDLES TO DISPENSE ALL FOODS. KEEP HANDLES OF SCOOPS STORED OUT OF FOOD PRODUCT. CAN LINERS MUST BE FOOD GRADE IF USED TO STORE FOOD. MOVE EGGS BELOW FISH.
2.5
7.
ONCE OPENED, KEEP DRY FOODS STORED IN A SEALED CONTAINER.
DONT PUT HAND TOWELS UNDER DISHES TO DRY; KEEP BOWLS UNDER PREP TABLE NOT OUT IN FLOOR AREA (RACKS DIRTY) STORE EGGS CENTER IN COOLER; KEEP IN WATER BATH > 140 F DONT USE DIPPER WELL.
1.5
17.
CLEAN OVEN AREA; CLEAN GASKETS ON COOLERS; GASKET BAD ON WALKIN COOLERKEEP SHELVING CLEAN IN FACILITY; CLEAN OUTSIDE OF DISH MACHINE
1.0
3.
DONT USE MEAT SINK FOR VEG WASHING ONLY USE VEGETABLE SINK; KEEP VEGGIES STORED AWAY FROM EGGS.
ICE MACHINE HAS MOLD. DISH HOLDER GETTING FOOD FALLING ON IT. NEED TO LOCATE DISH STORAGE IN AN AREA THAT WILL NOT GET CONTAMINATION. INSTALL SPLASH GUARD AT 3 PART SINK TO PROTECT CLEAN DISHES FROM DIRTYRACK.
1.5
2.
MILK & DRESSING COOLER HOLDING AT 50F. MILK AT 48F. TOP OPEN WITH GAPSMUST MAINTIAN 45F OR BELOW.
