3-501.16 (A)(2) and (B); Priority; BBQ in the back was taken out of the walk-in cooler and was stored on an ice bath in the rear prep area for use during the lunch rush. The temp was 45F. All cold hold potentially hazardous foods must maintain 41F or below at all times. Recommend BBQ remain in a cooler until it is ready to be reheated for service. Manager education. CDI Potato salad in reach-in cooler was 45F. Product may have been left out too long because cooler was 35F. When taking product out of coolers, do not leave out of temperature control too long. Work with temperature critical items quickly so temp does not come up. Manager education. CDI
1.5
55.
6-501.12; Core; Some cleaning to floor under and behind equipment and in hard to reach areas. General cleaning
4-501.11; Core; replace the broken gasket on the one door cooler across from the fryers to help ensure that the unit will hold all TCS foods at 41F or below. Maintain all equipment in good repair.
The freezer for use in quick cooling of bbq is not operable at this time. Evaluate cooling procedure changes to ensure all hot TCS foods cool quickly from 135 to 70 in 2 hours and from 135 to 41 in a total of 6 hours. Keep foods loosely covered in the walk-in to aid in cooling process. Monitor food temperatures throughout the cooling process and it is recommended to utilize cooling logs.
4-501.114; Priority; A properly prepared food contact surface sanitizer is required at all times of food prep and service. There was no food contact surface sanitizers prepared at start of inspection. buckets were prepared and tested at 50-100ppm during inspection. CDI
1.5
38.
6-501.111; Core; Evidence of roaches in the facility. Flies observed at the back prep sink area by the back door. evaluate all pest control practices to eliminate flies and roaches and other pest in the facility. the PREMISES shall be maintained free of insects, rodents, and other pests. The presence of insects, rodents, and other pests shall be controlled to eliminate their presence on the PREMISES.
1.0
39.
3-305.11; Core; Dripping water from the vents in the front line and in the back kitchen area where food is exposed. Evaluate the source of this water and make any necessary repairs. Protect food from contamination of this water as it is an unknown source of either rain water or condensation. Any food in contact with this water must be discarded. verification to check on the dripping water in 10 days from the date of this inspection. Except as specified in par.par. (B) and (C) of this section, FOOD shall be protected from contamination by storing the FOOD:
(1) In a clean, dry location;
(2) Where it is not exposed to splash, dust, or other contamination; and
(3) At least 15 cm (6 inches) above the floor.
(B) FOOD in packages and working containers may be stored less than 15 cm (6 inches) above the floor on case lot handling EQUIPMENT as specified under sec. 4-204.122.
(C) Pressurized BEVERAGE containers, cased FOOD in waterproof containers such as bottles or cans, and milk containers in plastic
crates may be stored on a floor that is clean and not exposed to floor moisture.
1.0
41.
3-304.14; Core; many wet wiping cloths sitting on prep surfaces in the back kitchen area and the serve line area. There were not sanitizer buckets prepared. Store all wet wiping cloths in a properly prepared food contact surface sanitizer when not in use.
1.0
47.
4-501.11; Core;Repair the plastic portion of the handle on the one door cooler to eliminate cracked/broken areas that are difficult to clean and sanitize. maintain all equipment in good repair so that it is easy to clean and sanitize.
0.0
55.
6-501.11; Core; The ceiling vents in the front line and by the steam units in the back have a buildup of moisture that is dripping onto the floor. Evaluate the source of this water and make necessary repairs to eliminate dripping water from the ceilings in food prep and service areas to prevent contamination. PHYSICAL FACILITIES shall be maintained in good repair
3-304.14; Core; one wet wiping cloth left on the table by the cash register at the drive thru window. Store all wet wiping cloths in a properly prepared food contact surface sanitizer when not in use.
0.5
47.
4-501.11; Core; Repair the plastic portion of the handle on the one door cooler to eliminate cracked/broken areas that are difficult to clean and sanitize. maintain all equipment in good repair so that it is easy to clean and sanitize.
3-501.16 (A)(2) and (B); Priority; pan of bbq sitting out on top of the cooker at room temperature. BBQ was left out at room temp while steamers were occupied in preparation for steaming. All TCS foods must be held cold at 41F or below or hot at 135F or above. Do not leave TCS foods out at room temperature when not in use. Utilize and ice bath or a time control policy to ensure foods are held at the correct temperature. CDI bbq reheated in steamer to 172 during inspection.
1.5
41.
3-304.14; Core; Wet wiping cloths left out on prep surfaces. Store all wet wiping cloths in a properly prepared food contact surface sanitizer. Sanitizer bucket was prepared for the back prep area for use with the wet wiping cloths.
0.5
47.
4-501.11; Core; Steam units are dripping water on to the floor and allowing water to pool behind the equipment. Have the units repaired and keep floors clean of pooling water.
0.0
49.
4-602.13; Core; General cleaning of non food contact surfaces is needed throughout the make line and back kitchen area. Clean all outsides of equipment and shelving in the walk in to remove built up food debris. Cleaning of shelves and floors in the dry storage area is also needed to prevent pest harborage and attraction areas.
0.5
General Comments
Monitor hot water in all employee handsinks for capacity. Ensure that all handsinks can obtain water at 100F or above during peak demand and adjust tempering devices as needed with the installation of the new tankless water heaters.
3-304.14; Core; All wet wiping cloths must be stored in a properly prepared food contact surface sanitizer between uses. Wiping cloths observed on multiple prep surfaces throughout the front and back kitchens. Ensure that a sanitizer bucket with at least 50-100pm of chlorine is prepared and ready for use during all times of food prep and service for use with wiping cloths.
2-401.11; Core; employee drink cups were sitting on the half wall ledge over the clean pans and utensils. Store all employee drinks below and away from food items, clean pans and utensils, and single service articles.
0.5
38.
6-501.111; Core; Many flies observed in the back kitchen and storage room. Evaluate pest control measures and increase measures to eliminate flies. The PREMISES shall be maintained free of insects, rodents, and other pests.
1.0
41.
3-304.14; Core; Wet wiping cloths observed on many prep surfaces throughout the front and back kitchen areas. All wet wiping cloths must be stored between uses in a properly prepared food contact surface sanitizer solution.
0.5
55.
6-101.11; Core; Cabinet doors have the outer coating removed exposing the press board inner material. All surface materials must be non absorbent and easy to clean. Doors are scheduled to be replaced per PIc. Except as specified in par. (B) of this section, materials for indoor floor, wall, and ceiling surfaces under conditions of normal use shall be:
(1) SMOOTH, durable, and EASILY CLEANABLE for areas where FOOD ESTABLISHMENT operations are conducted;
(2) Closely woven and EASILY CLEANABLE carpet for carpeted areas; and
(3) Nonabsorbent for areas subject to moisture such as FOOD preparation areas, walk-in refrigerators, WAREWASHING areas, toilet rooms, mobile FOOD ESTABLISHMENT SERVICING AREAS, and areas subject to flushing or spray cleaning methods.
0.0
55.
6-501.12; Core; Floors in the kitchen area in need of deep cleaning to remove all food debris, standing water, and grease buildup. this will assist in pest control measures by removing all pest attraction and harborage areas. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
2-401.11; Core; Opened employee drink stored in cooler above food items. Store all employee drinks in approved locations away from food or utensil areas.
0.0
16.
4-501.114; Priority; Sanitizer weak or vacant in sanitizer buckets. Use test kits and change solutions as often as necessary to maintain sanitizer strength. Need 100 ppm chlorine or 150-300 ppm quat for approved sanitizer. Use sanitizer on all food contact surfaces, equipment, or utensils. Clean and sanitize all prep areas after each use. Sanitizer changed during inspection and then tested good. CDI
1.5
20.
3-501.14; Priority; BBQ cooling in walk-in cooler for greater than 2hrs was still at 78-81F. Cooling foods must cool to 70F or below in 2hrs and from 70 to 41F or below in 4 additional hrs for a total cooling time not to exceed 6hrs. Freezer was not working and staff did not realize this until critical cooling time had passed. Have freezer repaired as soon as possible to utilize for cooling. Use ice baths in walk-in cooler to cool BBQ faster until freezer can be repaired. Manager educated on cooling requirements and recommendations during inspection. CDI
1.5
33.
3-501.15; Priority Foundation; Use more aggressive cooling methods to meet cooling requirements as stated on item #20. Freezer was not working and staff did not realize it until critical cooling time had passed. Manager informed of cooling requirements during inspection. CDI
0.0
49.
4-602.13; Core; Clean tops and sides of all equipment removing all food debris, soil, or buildup. General equipment cleaning.
0.5
55.
6-501.13; Core; Clean floors better under and behind equipment. General cleaning needed.
4-501.114; Priority; When asked about sanitizer PIC stated had switched over to a peroxide sanitizer. The product says that it is for disinfectant and cleaner but does have a small area were talks about sanitizing. But after looking more into website says for not food contact surfaces. Will need to look more into product to figure out if can use on food contact surfaces as a sanitizer. PIC switched back to chlorine sanitizer for food contact surfaces. CDI
0.0
21.
3-501.16(A)(1) ; Priority; Steam table holding foods at 104-120F. All hot holding of potentially hazardous foods should be at 135F or above. CDI reheated items to 165F
2-201.12; Priority; With the adoption of the 2017 food code now there are the "big 6" reportable illnesses instead of the "big 5". Need to have updated employee health policies. CDI education
0.0
5.
2-501.11; Priority Foundation; With the adoption of the 2017 food code need to have a WRITTEN plan for the cleanup of vomiting and diarrheal events. CDI education
0.0
16.
4-501.114; Priority; The sanitizer in the 3 comp sink too weak with showing 0ppm chlorine. Chlorine sanitizer should be at 50-100ppm. CDI PIC added more bleach and now at 50ppm.
1.5
23.
3-501.18; Priority; One container of potato salad in reach-in cooler missing date label. PIC stated must have fallen off when taking it in and out of the cooler today. CDI redate label
0.0
23.
3-501.18; Priority; Almost empty pan of Brunswick stew in walkin cooler with no label. PIC stated it must have been from yesterday and should have been discarded. CDI discarded
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!
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!
All buckets of sanitizer in the facility weak or vacant in chlorine concentration. When using a chlorine based sanitizer, the minimum strength must be 50ppm (keep between 50ppm-100ppm). Raw chicken prep station was in process of being cleaned with a water hose, all food pans were rinsed at this area, then area was in process of being re-set up for use. Once this area has been cleaned, including all food pans, there must be a sanitizing step. Use a properly mixed sanitizer solution on all prep areas of sink, soak all food pans in sanitizer for 2 minutes.
1.5
17.
Egg wash for raw chicken prep was 60F. This product must be kept under temperature control at 45F or below. Keep ice in the mix or around the mix and monitor the temperature.
2.0
44.
Lid to grease trap was open with food and grease on grates, dumpster doors open. Keep dumpster doors closed. Employee training needed on proper disposal in the grease waste container, keep closed.
0.0
49.
Documentation of approved training - 2 point credit awarded.
One bottle of sanitizer was too strong, it bleached out the test strip. An employee was cleaning the chicken prep area and dishes all in the same area. Dishes and utensils must be washed at the three compartment dish sink and not at the prep sink.
1.5
36.
The front counter doors are in bad repair, replace the doors or repair so that they are smooth, nonabsorbant and easily cleanable.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Chlorine sanitizer in spray bottle was greater than 200 ppm. On one strip the sanitzer "bleachout" the test strip. Higher concentrations can be toxic. Best range is between 50 and 100 ppm. Use test strips.
0.0
14.
Must write a date and time down on all foods cooked then cooled immediately when cooling process begins..
2.0
19.
Do not leave chemicals hanging on the food prep splash guard or on dish sink.
1.5
29.
All employees who handle/prepare food shall wear effective hair restraints.
0.5
49.
Documentation of approved training - 2 point credit awarded.
A personal drink was sitting on a half wall at the cookers and clean dishes air drying. Another personal drinks was sitting on the prep table while an employee was preparing food. All personal drinks must sit below food and food prep areas.
1.5
11.
Interior ice machine at the drive through had slime build-up behing the spout. General cleaning is needed on the inside of the ice machine spout. Dust pans can not sit and air dry on any prep sinks.
1.5
14.
Two containers of stew was sitting in the reach-in freezer at 73 to 75*F. When asked about what time it started cooling manager said 2.5 hours earlier. When cooling foods you have 2 hours to drop from 135*F to 70*F, and additional 4 hours to drop from 70*F to 45*F. Also, must write a date and time down on all foods cooked then cooled.
2.0
16.
Hot hold foods at 135*F.
0.0
19.
Do not leave chemicals hanging on the food prep splash guard or on the clean side of dish sink.
0.0
28.
Several flies were seen through out the entire facility, improve pest management.
1.0
49.
Documentation of approved training - 2 point credit awarded.
Sanitizer in one spray bottle was too strong, make sure it is at least 50ppm, not strong enough to bleach the color out of the test strips.
0.0
14.
It is recommended to write a date and time down on all foods cooked then cooled.
0.0
15.
BBQ comming out of the steamer was not reheated to 165*F before placing into the steam table. All foods that are cooked then cooled and reheated must be reheated to 165*F or above before placing out for sale.
1.5
19.
Do not leave chemicals hanging on the food prep splash guard or on the clean side of dish sink.
1.5
44.
Keep dumpster doors and lids closed.
0.5
49.
Documentation of approved training - 2 point credit awarded.
BBQ Pork cookers with food contact racks dirty with food debris from 2-4 days ago. The actual food contact racks within the cookers must be cleaned between each cooking and before the end of days operation, unless continually subjected to high temperatures. The racks cannot sit dirty for days, this creates a contamination risk for foods as well as a pest attraction.
3.0
19.
Chemical spray bottles hanging on shelf that holds single service items. Keep all chemicals in a location that will not cause a cross contamination risk for foods or food service items.
0.0
49.
Documentation of approved training - 2 point credit awarded.
BBQ Pork cooker with food contact racks dirty with food debris from 3 days ago. Normal procedures are to reuse a dirty cooker and the dirty racks for flavoring before cleaning. The actual food contact racks within the cookers must be cleaned between each cooking unless continually subjected to high temperatures. The racks cannot sit dirty and reused, this creates a contamination risk for foods as well as a pest attraction.
3.0
35.
The silver single service pans are being cleaned and reused. They are meant for single service/single use only and must be discarded after using.
0.0
43.
In the female restroom, the handsink that is near door does not have hot water. Repair to provide both cold and hot water.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Employee beverage on the food prep station. Keep all beverages in a location that won`t cause a cross contamination risk. Away from food prep and food storage areas.
0.0
11.
Sanitizer solution for the kitchen, prep areas was not available. Bottle provided from storage room was very strong. Must provide a properly mixed sanitizer solution to use on all food prep surfaces between uses. Must be 50ppm minimum in strength when using chlorine, do not mix too strong to be a toxic chemical. Keep bottles available. All three pig cookers were dirty, only one was used the night before which means the other two have been sitting dirty for 2 days. The cookers must be cleaned and sanitized between uses. Allowing them to remain dirty can cause a pest attraction and create hazardous conditions for other foods.
1.5
15.
Pan of BBQ reheated in the steamers to 134-145F and then placed in hot hold unit. All foods must be reheated to 165F minimum internal temperature before hot holding. Pan was removed to reheat additional time to >165F.
1.5
16.
BBQ in steam table not at proper holding temperature, reference temperature chart. Must be 135F minimum. Pan was removed to reheat.
2.0
17.
Water mixture used to bread chicken must be held 45F or below. Water was discarded and remade.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Employee handled raw chicken, cleaned the raw chicken prep sink, refilled containers with clean egg wash, went to ice machine to get ice and never washed hands. Hands must be washed after handling raw chicken and before doing any other task. Hands must also be washed after handling dirty items and cleaning.
2.0
10.
Remember to keep raw chicken on the bottom shelf below ready to eat foods.
0.0
17.
Potato salad, BBQ and stew in the reach in cooler and potato salad in the cold hold unit on line too warm. Must be held at 45F or below. Do not sit foods out at room temperature for any extended period of time, keep under temeprature control and make sure units are in proper repair to properly hold foods.
2.0
28.
Many flies in both the front and back prep areas. Remove and Prevent. Protect foods in preparation and clean utensils.
1.0
49.
Documentation of approved training - 2 point credit awarded.
Store emplyee drinks properly so they do not contaminate equipment.
0.0
3.
Hands must be washed frequently in order to prevent disease spread. Wash hands when changing tasks, after touching face, hair or clothing or anytime hands have touched a contaminated surface.
2.0
11.
Same sanitizeder bottles were too weak and others were way to strong and bleached out the test strip. Keep all santizers properly mixed. For chlorine, mix 50-100ppm
1.5
15.
All foods must be reheated to 165 prior to placing food in hot hold area. Check temps prior to putting on hot hold unit. Do not put thick food in steamers unless adequate time is allowed for reheat.
1.5
17.
Keep egg wash 45 degrees or lower. Keep ice around sides of pan.
0.0
28.
Flies present, take measures to eliminate pests.
1.0
49.
Documentation of approved training - 2 point credit awarded.
Box of cabbage had blood on bottom of container and was dripping down onto another box of cabbage. It looks like someone sat the box on the floor where blood was and then it was placed on rack with other foods. Do not allow boxes of food to sit on floor, get rack for storage until foods can be moved to proper location. Be sure all foods are thoroughly washed prior to prepping.
1.5
17.
Shrimp must be kept at proper temp of 45 degrees or below at all times. When packaging shrimp into pre-portioned sizes, only bring out small quatities so foods do not come out of temp.
0.0
36.
Repair door hinge that is broken on hot hold unit.
0.5
44.
Clean up around outside dumpster area regularly. Do not allow grease to drip from containers.
0.5
45.
Clean floors under and behind all racks and equipment.
0.5
49.
Documentation of approved training - 2 point credit awarded.
REPEAT VIOLATION Repair chipped paint on racks in coolers, replace cutting boards and torn gaskets.
1.0
48.
Drive-thru window should be self-closing.
0.5
2.
GENERAL COMMENT
0.0
3.
GENERAL COMMENT Employees should wash hands on a regular basis.
0.0
7.
NOT OBSERVED
0.0
9.
NOT APPLICABLE
0.0
14.
CORRECTED DURING INSPECTION BBQ in walk-in cooler was 80 f, was told it was started cooler at 10:30 am, inspec. time was 2:00 pm. Food must be cooled from 135 to 70 f in 2 hours, BBQ was reheated to 165 f.
2.0
19.
GENERAL COMMENT Place degreasers on dirty side of dish sink.
0.0
20.
NOT APPLICABLE
0.0
23.
REPEAT VIOLATION Stew to be cooled was placed in deep container with a seal lid. When cooling food place in an ice bath, use shallower containers and lids with holes and use ice wands. BBQ in walk-in was packed do not pack BBQ.
2.0
49.
Documentation of Approved Training - 2 Point Credit Awarded
GENERAL COMMENT Drive thru window should be self-closing.
0.0
7.
NOT OBSERVED
0.0
9.
NOT APPLICABLE
0.0
20.
NOT APPLICABLE
0.0
23.
REPEAT VIOLATION cooling methods used are placing stew in deep buckets and covering. To cool properly use shallow pans with ice packs, use an ice bath, use ice wands and place in freezers. Do not cover with a sealed lid, use lids with holes or slants so air can circulate around food.
2.0
49.
Documentation of Approved Training - 2 Point Credit Awarded
REPEAT VIOLATION Several flies seen today, keep back door closed.
2.0
36.
Replace torn gasket in BBQ freezer and repair chipped shelving in reach-in coolers and freezers.
0.5
40.
Clean gaskets inside BBQ freezer.
0.5
7.
NOT OBSERVED
0.0
9.
NOT APPLICABLE
0.0
11.
CORRECTED DURING INSPECTION Buckets of sanitizer was weak or vacant. chlorine sanitizer should be 50 ppm.
1.5
14.
CORRECTED DURING INSPECTION BBQ pulled to cool down between 11-11:30 am was at 76-80 f. Took temperature 3:15 pm. When cooling foods you have 2 hrs to drop from 135 f to 45 f. It is recommended to place a date and time on all foods cooked then cooled.
2.0
20.
NOT APPLICABLE
0.0
23.
BBq is not being cooled properly. BBQ was packed tightly and covered. Place BBq or other foods to cool in shallow pans not packed, in an ice bath, in a freezer or layer food with ice packs.
1.0
49.
Documentation of Approved Training - 2 Point Credit Awarded
GENERAL CLEANING OF UTENSIL SHELVES IS NEEDED IN STORAGE AREA. (DUST BUILD-UP).
1.0
24.
SEVERAL FLIES SEEN IN BACK OF KITCHEN, IMPROVE PEST MANAGEMENT.
2.0
9.
AN EMPLOYEE PLACED APRON ON AND FIXED COLLAR TO SHIRT THEN STARTED TO PICK UP FOOD UTENSILS. ALL EMPLOYEES MUST WASH HANDS AFTER TOUCH THEIRCLOTHING, FACE, HAIR OR HAT BEFORE PLACING GLOVES ON RADIO SHOULD NOT BE ON SHELF WITH COOKING UTENSILS.
POTATO SALAD IN COLD HOLD UNIT 49 F - 50 F. RAW CHICKEN IN PACKAGES ATPREP SINK 48 F - 49 F. RAW CHICKEN BATTER WATER AT PREP SINK 52 F, STEW IN WALK-IN THAT WAS DATED FOR 3-3 WAS 50 F - 51 F. ALL COLD FOODSSHOULD BE COOLED TO 70 F IN 2 HOURS, THEN DOWN TO 45 F IN 4 HOURS. STEW WAS DISCARDED. POTATO SALAD DISPOSED OF.
2.5
3.
RAW MEATS AND RAW SEAFOODS SHOULD BE STORED BELOW OR AWAY FROM ALL READY TO CONSUME ITEMS. STEW WAS THAWING ON TOP OF COOLER IN BACK. THAW IN COOLER, IN PREP SINK UNDER COLD RUNNING WATER, AS PART OF COOKING PROCESS OR IN MICROWAVE IF GOING TO IMMEDIATELY COOK.
KEEP SANITIZER SOLUTION AVAILABLE ON COOK LINE AND IN BACK PREP AREA. THIS SOLUTION SHOULD BE USED WHEN CLEANING PREP TABLES AND ALL WORK STATIONS. CLEAN THE ICE MACHINE AND THE POTATO SKIN PEELER.
IN ALL COOLERS AND FREEZERS, KEEP RAW MEATS/SEAFOODS BELOW THE READY TO CONSUME FOODS OR PRE-COOKED FOODS. BBQ REHEATED IN THE STEAMER WAS NOT 165 F. MUST REHEAT TO AT LEAST 165 F BEFORE RESERVING. CHANGE WATER AT CHICKEN PREP STATION OFTEN AND KEEP 45 F OR BELOW.
NO SANITIZER FOR USE IN THE REAR KITCHEN. ONLY ONE SANITIZER BUCKET MADE UP. SEVERAL BUCKETS SHOULD BE AVAILABLE FOR USE. MAKE ALL BUCKETS50-100 PPM CHLORINE.
2.5
17.
CLEAN ALL EQUIPMENT GOOD AFTER EACH COOKING SESSION MAINLY BBQ PORK COOKERS REPLACE ALL TORN GASKETS ON COOLERS.
1.0
24.
SEVERAL FLIES SEEN IN SERVING AND KITCHEN AREA. TAKE MEASURES TO CONTROL FLIES BETTER.
DUE TO HEAVY LIQUID AND SOLID MEAT PRODUCT BUILD UP, ALL PARTS OF THE LARGE BBQ PORK COOKERS NEED TO BE CLEANED BETWEEN EACH COOKING SESSION(DAILY IF USED).(GRATES STILL NEED TO BE CLEANED AFTER EVERY USE ALSO)CLEAN INSIDE THE REACH-IN FREEZERS/COOLERS. REPLACE ALL TORN GASKETS ON COOLERS AND ON ICE MACHINE.
1.0
24.
SEVERAL FLIES SEEN IN SERVING AREA AND IN BACK AREA. TAKE MEASURES TO PREVENT. MAKE SURE THE DRIVE-THRU WINDOW CLOSES BETWEEN USES TO HELP PREVENT FLY ACCESS.
ALL FOODS THAT HAVE BEEN COOKED AND CHILLED MUST BE REHEATED TO 165 F.BBQ WAS PUT IN STEAM TABLE TO BE RESERVED (132 F - 165 F) REHEAT ALL PARTS TO 165 F.
NO SANITIZER IN ANY BUCKET, BOTTLE OR IN THE 3-COMPARTMENT SINK. EQUIPMENT WAS BEING CLEANED WITHOUT BEING SANITIZED. DISHES WERE NOT BEING SANITIZED. KEEP A SOLUTION IN BUCKET AND IN THE 3-COMPARTMENT SINK OF 50 PPM - 100 PPM. USE TO CLEAN ALL WORK SURFACES AND UTENSILS/FOOD CONTAINERS. PAN USED TO BATTER CHICKEN MUST BE SANITIZED BETWEEN BULK USES.
5.0
2.
BBQ AND BBQ CHICKEN IN STEAM TABLE 99 F - 112 F. ADJUST UNIT TO HOLD ALL FOODS 140 F OR ABOVE. BBQ PORK SKIN SITTING ON TOP OF COOKER AT ROOM TEMP. POTATO SALAD SITTING OUT ON PREP TABLE 52 F. DO NOT LET FOODS SIT OUT AT ROOM TEMPERATURE FOR EXTENDED PERIODS OF TIME.
2.5
9.
SEVERAL EMPLOYEE DRINKS WERE SITTING OUT AT PREP TABLES & BY FOOD ALL EMPLOYEE DRINKS MUST HAVE A LID & STRAW. STORE AWAY OR BELOW ALL FOOD PREP AND STORAGE AREAS. HANDWASHING TAKING PLACE IN PREP SINK EMPLOYEECAME IN FROM OUTSIDE AND PUT ON GLOVES TO START WORK EMPLOYEE BREADINGCHICKEN AND NEVER WASHING HANDS BEFORE TOUCHING OTHER ITEMS. ALL HANDSMUST BE WASHED BETWEEN DUTIES AND BETWEEN GLOVE CHANGES!
DRINK STATION AND REAR MACHINE NEEDS TO HAVE AN AIR GAP. SEAL AIR DRAIN AT ICE BIN TO REMOVE GAP IN CABINET.
1.5
17.
REPAIR CONDENSATE LINE IN BACK LINE REFRIGERATOR-REMOVE RUST. REMOVE RUST FROM HOOD. REPAIR CAULKING IN METAL IN COOLER. FREEZER SHELVES GETTING RUSTY. REPAIR DOOR IN FREEZER. CLEAN SYRUP SPILLAGE IN CABINETSOME ROT OBSERVED.
1.0
28.
REPLACE MISSING FLOOR TILES. MOLD ON WALL UNDER 3 PARK SINK. CLEAN REAR OF COOLER.
