2-102.11 (A), (B) and (C) (1), (4) - (16); Priority Foundation; During the inspection there were a few priority demerits taken. When priority demerits are taken this is an automatic demerit. Everyone in the kitchen must know certain things to prevent cross-contamination.
1.0
15.
3-302.11; Priority; Cooked shrimp was placed in the raw meat dish sink vat to cool. The meat prep sink is for raw meats only not cooked meats. The vegetable prep sink is for vegetables and ready to eat foods like cooked meats and cooked vegetables.
1.5
16.
4-501.114; Priority; One container of sanitizer at the hand sink on make line was too weak to change the color of the test strips. The other bucket and dish sink vat were both at 50 ppm chlorine.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Salsa and horchata in the glass sliding door reach-in cooler was holding at 45*F. All cold hold foods must be held at 41*F or below.
1.5
39.
3-305.14; Core; Shrimp was cooling in a dish machine tray upon arrival. Can not use dish machine trays for food they are for dishes only.
1.0
General Comments
Delivery was made today. Some items were stilled on floor in walk-in freezer. Items were on floor in dry storage as well. Make sure all items are placed in correct storage during down time.
3-501.16 (A)(2) and (B); Priority; Sour cream & pico de gallo was sitting on lids in the top portion of the 1st prep cooler. When manager was told of the problem food was thrown away, the staff was educated on why it must be placed into the well of the prep cooler. Do not place any food above the well in a prep cooler.
2-301.14; Priority; One employee with gloved hands closed the back door when asked why is the door propped open. The dish washer was picking up orange slices off the floor then went to handle clean dishes. Hand must be washed after leaving cooking station, before coming back to original job station, hands must be washed after touching dirty dishes before handling clean dishes.
2.0
16.
4-501.114; Priority; Bucket of sanitizer across from the ice machine was too weak to change the color of the test strips. Proper strength of chlorine sanitizer must be at least 50ppm chlorine. Employees remade during inspection.
1.5
38.
6-202.15; Core; The back door was propped open upon arrival. Keep all exterior doors closed.
4-501.114; Priority; Sanitizer in bucket was too weak to change the color of the test strips. Chlorine base is being used for sanitizer. Must have at least 50ppm chlorine.
1.5
21.
3-501.16(A)(1) ; Priority; Refried beans and black beans were not being held at 135*F. Other items on the steam unit were holding above 135*F. Must reheat all foods to 165*F before placing back into steam unit.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Sausage and cheese in the back reach-in cooler at prep area, was holding at 43*F. The front glass cooler holding salsa made today had an air temperature of 47*F. Both refrigerators need to be repaired.
1.5
39.
3-305.11; Core; The back reach-in cooler is leaking water on to the bottom interior. The drip is pooling which could contaminate items. Repair refrigerator so that is does not leak.
1.0
39.
3-305.12; Core; Tortillas are being cut for chips that is being placed into unlined cardboard boxes. The cut tortillas can be placed back into the back they came in or line the boxes with foil or plastic wrap.
2-401.11; Core; Personal drink was above chips in the wait station area. Keep all personal drinks below food and food prep areas. Manager moved during inspection.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Cooked onions & peppers were sitting on the edge of prep cooler upon arrival. Once a food is cooked it must be held at 135*F or cooled and held at 41*F or below. Can not leave sitting out at room temperature. Manager reheated to 165*F, then placed into warmer.
2-201.11 (A), (B), (C), and (E); Priority; Download food employee reporting agreement. Have each employee read and sign. Keep in file. Education during inspection. CDI
0.0
5.
2-501.11; Priority Foundation; Download vomit and diarrhea clean up plan. Keep in file and accessible for employees to review as necessary. Education during inspection. CDI
0.0
10.
5-202.12; Core; Bar area does not have any hot water. Bar glasses and other dishware is being taken to the rear to be washed but hand sink should still provide at least 100F water temp for handwashing. Have heater fixed for bar area.
1.0
22.
3-501.16 (A)(2) and (B); Priority; Walk-in cooler is holding meats/various at 42-44F. All cold hold potentially hazardous foods must hold at 41F or below. Coolers must maintain this temp at ALL times!!! Have unit checked by qualified technician. This is a repeat violation listed on previous inspection. Walk-in cooler must maintain 41F or below! Will follow up on this issue by 12/17/21.
3.0
23.
3-501.18; Priority; Dated marked foods in walk-in cooler were holding at 42-44F. Date marking may only be done at a hold temp of 41F or below for a max of 7 days. If a food exceeds date range or temperature of 41F it must be discarded. Education during inspection and a follow up will be done on 12/17/21.
1.5
39.
3-305.11; Core; Food boxes stored directly on the floor in the walk-in freezer. Store all food on approved storage at least 6 inches off the floor. Do not place food or food boxes directly on the floor!!
1.0
49.
4-602.13; Core; Clean tops and sides of all equipment. Clean any grease buildup or food debris. General equipment cleaning.
0.0
50.
5-103.11; Priority Foundation; Address hot water availability in the bar area. All hand sinks must provide at least 100F or above. Also, if bar glasses and bar utensils are to be washed at bar in 3-compartment sink, this sink must provide 110F or above water temp. Follow-up 12/17/21
0.5
General Comments
Address repeat violations to improve score! Go to www.johnstonnc.com/envhealth to download all forms and templates related to 2017 FDA Food Code Adoption. Follow-Up: 12/17/2021
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! Follow-Up: 03/15/2019
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!
Chicken wings at prep unit were 45-50 degrees F. All cold hold potentially hazardous foods must hold at 45 degrees F or below. Coolers must hold proper temps at all times. Items such as chicken wings can be rotated or stirred in the pans to assist in keeping them cooler.
2.0
28.
Lots of flies in the facility today; take measures to control and eliminate all flies.
1.0
34.
Air dry all drinking cups at the bar before stacking them. Do not stack items WET.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Employee drink was stored in the reach-in cooler above food items. Store all employee drinks in approved locations away from food and utensil areas.
1.5
16.
Chicken was hot holding at 120-125 degrees F. All hot hold potentially hazardous foods must hold at 135 degrees F or above. Make sure heat setting is high enough and keep product stirred in order to hold proper food temps.
2.0
36.
Replace torn gaskets on drawer cooler on the cook line.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Dishmachine sanitizer concentration is weak. Sanitizer must be at 50-100 ppm chlorine in order to sanitize dishes properly. Have technician adjust the sanitizer concentration of the machine. Sanitize manualy until machine is fixed. Will follow-up on this issue on 11/10/11.
1.5
16.
Queso soup was 115 degrees F. All hot hold potentially hazardous foods must hold at 135 degrees F or above. Make sure heat setting is set high enough, and keep product stirred to maintain proper uniform heat.
2.0
29.
Employees preparing food were wearing hair restraints, but dishwasher wasn't. All employees who prepare food or wash dishes must wear effective hair restraints.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Various employee drinks, food, and personal items stored in many locations above customer food and food contact surfaces. Store employee items below customer food.
1.5
11.
Sanitizer absent in kitchen line spray bottle. Sanitizer to strong in bar. Chlorine sanitizer shall be 50 ppm minimum. Sanitizer at high concentrations can be toxic. Dirty knives stored on magnet bar. Properly wash rinse and sanitize all utensils after each use. Do not store pitchers in handsink. Sink is for handwashing only.
1.5
28.
Flys present.
1.0
29.
All employee handling food shall wear hair restraints.
0.0
30.
Store dirty aprons in approved locations.
0.0
40.
Clean dirty magnet bars.
0.5
48.
Rear door is not self closing. Door shall be self closing.
0.5
49.
Documentation of approved training - 2 point credit awarded.
During walk through an employee drink was sitting on prep table in back room where food had been prepared. All personal drinks must be stored below food and food prep areas.
1.5
10.
Remember to store meats to cook temperatures. Raw chicken show be below all other raw meats.
0.0
17.
Prep coolers (1st and 2nd) was holding chicken nuggets, sour cream and raw eggs at 50*F. All cold hold foods must be held at 45*F or below. Food was thrown away during inspection.
2.0
34.
Do not store clean equipment under sinks.
0.0
36.
Prep cooler lid has inside piece that has seperated from outside portion of lid, repair so the inside is attached to cover.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Employee drinking from an approved cup place the cup above prep area and on the ledge where food is passed from kitchen side to wait station.
1.5
15.
Refried beans and beef were placed on steam table to be warmed from a cold state. Steam table is used for hold foods that are already hot not to warm food up. All food must be reheated in oven, grill top, or on stove top, before placing into the steam tables.
3.0
31.
When checking temperatures sticers were left on produce, make sure all stickers are removed before preparing the produce.
0.0
36.
Repair freezer storage rack that is broken.
0.0
41.
Prep sink across from reach in cooler is leeking at the U trap. I will be back in 10 days to verify trap has been repair.
1.5
49.
Documentation of approved training - 2 point credit awarded.
Do not store prepared vegtables in containers on the floor or under any sinks. Store raw bacon below vegetables. Delivery was made today.
1.5
11.
One bottle of sanitizer was too weak, when using chlorine proper strength should be 50ppm.
0.0
15.
Several items (rice, refried beans, and any leftovers) once they have been cooled and will be reheated should be reheated to 165*F before placing into steam table. The steam table is to hold hot foods hot not to reheat to 165*R or to reheat to 135*F. Food should be reheated on grill top, oven or stove top.
1.5
24.
When thawing cheese, should thaw in refrigerator, under cold running water. Do not thaw foods sitting out at room temperature.
0.5
40.
Some general cleaning on the outside of some drink machine was needed. Employee cleaned during inspection.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Employee drinks were sitting on side of prep cooler and on prep table in back. Store all employee drinks below food and food prep areas. Drinks were moved when told of problem.
1.5
28.
A few flies seen today, improve pest management.
1.0
36.
Drink nozzles have peeling plastic, replace drink nozzles.
0.5
45.
Some walls in the restrooms have peeling paint, repair so pait is not peeling.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Raw chicken stored above raw fish. Store all raw meats according to final cook temperature with highest final cook temps on bottom shelves. Store all foods properly to minimize the risk of cross-contamination. Store food dispencing scoops handle up to prevent potential contamination of foods.
1.5
16.
Queso soup was 124 degrees F. All hot hold potentially hazardous foods must hold at 135 degrees F or above. Stir product frequently to distribute heat. Use thermometers to check food temps frequently.
0.0
17.
Cheese at the prep unit was 49-50 degrees F. All cold hold potentially hazardous foods must hold at 45 degrees F or below.
2.0
33.
Store all food dispencing scoops handle up to prevent hand or fingernail contact with food.
0.5
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
Very good improvement over last few inspections. Passed Serv-Safe with 16hrs of training.
Two spray bottles were weak or vacant of chlorine sanitizer. Make sure all bottles read 50-100 ppm. Change solutions regularly and use test kits to ensure strength.
1.5
16.
Chicken at steam table was 109 degrees F. Stir product frequently to evenly distribute heat. All hot potentially hazardous foods must hold at 135 degrees F or above. All other hot temps were holding at acceptable temps.
0.0
17.
Chicken wings and sour cream in the prep cooler was out of temp as noted above. All cold potentially hazardous foods must hold at 45 degrees F or below. Have prep unit repaired before continuing use. Will follow up on repair Friday 2/12/10.
2.0
25.
Make sure all thermometers are accurate. Thermometers for checking food temps should read 32 degrees /- 2 degrees F. One thermometer read 27 degrees.
0.0
34.
Air dry all food pans and drinking cups before stacking them. Do not stack items WET after washing them.
0.5
36.
Replace all torn cooler door gaskets. Replace any cutting boards that are getting worn or damaged with cut marks.
1.0
43.
Make sure all handwashing stations are stocked with soap and towels.
1.0
49.
No documentation of approved training - no credit awarded.
Store raw seafood above raw beef products in the walk-in freezer and cooler. Store all raw foods according to final cook temp with highest final cook temps on bottom shelves. Do not use a cup to dispense ice at the bar, always use handled scoops to prevent hand and fingernail contact with ice or food. Keep all dry foods covered and protected such as sugar in bins at the wait station.
1.5
11.
Sanitizer was weak or vacant in one spray bottle. Other spray bottles were broken and not working correctly. Make sure all sanitizer bottles are in good repair and that the solution reads 50-100 ppm chlorine. Change solutions regularly, and use test kits to ensure proper strength. Clean and sanitize under all cutting boards good and prep stations and coolers.
1.5
33.
Keep all dry food scoops or ice scoops stored handle up to prevent hand and fingernail contact with food.
0.5
34.
Air dry all stainless steel pans before stacking them. Do not stack pans WET after washing them.
0.0
36.
Replace all broken gaskets on cooler doors; a few cutting boards are getting worn and need to be replaced. Food prep or contact surfaces should be smooth and in good repair.
0.5
49.
No documentation of approved training - no credit awarded.
REPEAT VIOLATION Flies seen inside the kitchen. Take measures to effectively eliminate flies inside facility.
2.0
31.
NOT OBSERVED
0.0
33.
GENERAL COMMENT Store food scoops with handle up out of the food. Chip scoop handle touching chips.
0.0
35.
Keep coffee/tea filters wrapped up and protected, mainly from dust or insects.
0.5
36.
Fix all broken cooler gaskets; one red portable cutting board is worn and needs replacement.
0.5
2.
CORRECTED DURING INSPECTION Employees should not eat and drink in the kitchen and food prep areas. Keep all employee food and drink in approved locations away from food and utensil areas.
1.5
7.
NOT OBSERVED
0.0
9.
NOT APPLICABLE
0.0
10.
GENERAL COMMENT; CORRECTED DURING INSPECTION Make sure raw shrimp in the freezer is stored above raw beef and pork. Store according to final cook temp.
0.0
14.
NOT OBSERVED
0.0
20.
NOT APPLICABLE
0.0
23.
NOT OBSERVED
0.0
49.
No Documentation of Approved Training - No Credit Awarded
CORRECTED DURING INSPECTION Rice holding in oven was out of temp. Oven was not on. Rice was reheated. Keep oven on when holding foods. All hot foods must stay 135 f or above at all times.
2.0
18.
NOT APPLICABLE
0.0
24.
NOT OBSERVED
0.0
25.
Calibrate metal stem thermometers on a regular basis to be sure they are accurate. Must read 32 f in ice bath. Was reading 20 f.
0.5
28.
Flies seen. Take measures to eliminated pests.
1.0
34.
GENERAL COMMENT Move clean dish area that is beside dirty dish area so splash does not contaminate
0.0
46.
GENERAL COMMENT Replace blown light bulbs.
0.0
7.
NOT OBSERVED
0.0
9.
NOT APPLICABLE
0.0
10.
GENERAL COMMENT; CORRECTED DURING INSPECTION
0.0
11.
Clean inside of ice machine regularly to prevent mold/slime. Cleaned build up
1.5
14.
NOT OBSERVED
0.0
20.
NOT APPLICABLE
0.0
23.
NOT OBSERVED
0.0
49.
No Documentation of Approved Training - No Credit Awarded
Some cutting boards need re-surfacing or replace. Rear reach-in cooler has torn gasket.
0.5
46.
GENERAL COMMENT Replace light shield in front of walk-ins.
0.0
7.
NOT OBSERVED
0.0
9.
NOT APPLICABLE
0.0
10.
CORRECTED DURING INSPECTION Raw chicken stored above produce items in the freezer. Keep raw foods stored below cooked or ready to eat foods. Store all raw items according to final cook temp with highest cook temps on the bottom, even in the freezer.
1.5
11.
CORRECTED DURING INSPECTION No sanitizer bottles available in the kitchen. Sanitizer at 50-100 pm chlorine must be available for use. Use on all food contact surfaces or equipment.
1.5
14.
NOT OBSERVED
0.0
19.
Raid stored with food items. Store chemicals or pesticides in a separate approved location away from food.
1.5
20.
NOT APPLICABLE
0.0
23.
NOT OBSERVED
0.0
49.
No Documentation of Approved Training - No Credit Awarded
CORRECTED DURING INSPECTION; REPEAT VIOLATION Watch temp on cheese, keep lids covered when not in use on prep coolers
0.0
18.
NOT APPLICABLE
0.0
24.
NOT OBSERVED
0.0
46.
GENERAL COMMENT Replace blown lights. Clean vents.
0.0
7.
NOT OBSERVED
0.0
9.
NOT APPLICABLE
0.0
10.
CORRECTED DURING INSPECTION Be sure all foods are kept covered when in storage in coolers and in freezers. Make sure foods are stacked according to final cook temp with highest cook temp on bottom.
1.5
14.
NOT OBSERVED
0.0
21.
Hot water was fluctuating in temp. Mixing valve could be not working properly or water heater is malfunctioning. Repair person needs to evaluate. If you loose hot water, then close until repaired.
1.5
23.
NOT OBSERVED
0.0
49.
No Documentation of Approved Training - No Credit Awarded
CORRECTED DURING INSPECTION Employee drinks stored on drainboards and tables adjacent to dishwashing area and sink. Store all employee drinks in approved locations, away from food prep areas, utensil areas or single service storage.
1.5
7.
NOT OBSERVED
0.0
9.
NOT APPLICABLE
0.0
11.
CORRECTED DURING INSPECTION Clean and sanitize over and under cutting boards better; clean and sanitize knives good before storing them on holders. Do not clean and sanitize sauce bottles in food prep sinks. 3-compartment sink or dish machine should only be used for this task.
1.5
14.
NOT OBSERVED
0.0
20.
NOT APPLICABLE
0.0
23.
NOT OBSERVED
0.0
49.
No Documentation of Approved Training - No Credit Awarded
AIR DRY ALL FOOD CONTAINERS BEFORE STACKING. DO NOT STACK WET (REPEAT)
3.0
2.
OYSTERS IN THE SHELL MUST BE STORED IN THE CONTAINERS IN WHICH THEY WERE PACKED AT THE SOURCE. (ORIGINAL BOXES). MUST KEEP THE TAG ON THE BOX UNTIL EMPTY THEN RETAIN ALL TAGS FOR A MINIMUM OF 90 DAYS.
2.5
32.
ALL STORAGE IN THE DRY STORAGE ROOM AND IN THE COOLERS MUST BE AT LEAST 12
CLEAN INSIDE THE ICE MACHINE, PINK & BLACK MOLD BUILDUP. SEVERAL KNIVES AND PLATES FOUND STORED DIRTY. VISIBLY CLEAN ALL ITEMS BEFORE STORING. SUGGEST STORING PLATES INVERTED TO PREVENT A CONTAMINATION FROM FOOD DEBRIS.
2.5
15.
LOTS OF FOOD CONTAINERS FOUND STACKED WET ON SHELVING. AIR DRY ALL CONTAINERS BEFORE STACKING.
1.5
2.
PAN ON TABLE BY GRILL HAD CHICKEN NUGGETS & WINGS 61 F. 4 DRAWER COOLER BELOW FLAT TOP GRILL HOLDING FOODS (RAW SHRIMP,FISH,CHICKEN & BEEF) 58 F -62 F. SAUSAGE LINKS IN CONTAINER IN TOP OF PREP COOLER 47 F - 49 F. ALL FOODS MUST BE 45 F OR BELOW WHEN IN COLD STORAGE. ALLFOODS WERE DISPOSED OF. DO NOT USE COOLER UNDER GRILL UNTIL REPAIRED AND APPROVED BY HEALTH DEPT. THIS IS SECOND INSPECTION COOLER HAS CONT
2.5
3.
COOKED VEGETABLES THAWING AT MEAT PREP SINK. RAW MEAT IN STANDING SINKVAT AT VEGETABLE PREP SINK. VEGETABLES AND RAW MEAT AT SAME VEGETABLE PREP SINK. RAW MEAT AT MEAT PREP SINK ONLY. VEGETABLES AT VEGETABLE PREP SINK ONLY. THAW ALL FOODS 1 OF 4 WAYS: IN COOLER - IN APPROPIATE SINK UNDER COLD RUNNING WATER - IN MICROWAVE IF GOING TO COOK - OR AS PART OF COOKING PROCESS. KEEP RAW MEAT STORED BELOW OR AWAY THE CONT.
2.5
9.
1 EMPLOYEE BEVERAGE ON PREP TABLE BY RAW CHICKEN & ABOVE ONIONS, 1 EMPLOYEE BEVERAGE ON PREP COOLER BY MANY FOODS IN COOLER & STEAM TABLEKEEP ALL BEVERAGES BELOW OR AWAY FROM FOOD PREP AREAS, FOOD STORAGE AREAS, CLEAN UTENSILS & ALL STORAGE. EMPLOYEES ARE NOT WASHING HANDS! MUST WASH HANDS BETWEEN HANDLING DIRTY DISHES AND CLEAN DISHES,BETWEENHANDLING DIRTY DISHES AND CLEAN DISHES, BETWEEN HANDLING RAW CONT.
AIR DRY FOOD CONTAINERS BEFORE STACKING. DO NOT STACK WET. STORE PLATES UNDER THE GRILL INVERTED TO KEEP THEM FROM GETTING DIRTY/CROSS CONTAMINATED.
1.5
2.
DRAWER COOLER UNDER FLAT TOP GRILL HOLDING RAW SHRIMP & CHICKEN 49F-50F. CHILIS RELLENOS IN COOLER 56 F - 58 F. ALL COLD FOODS MUST BE 45F OR BELOW. KEEP RELLENOS DOWN IN COOLER TO HOLD PROPER TEMPERATURE. COOKED CHICKEN AND VEGETABLE MIXTURE COOLING AT BACK PREP TABLE. USE ICE PADDLE, SHALLOW PANS AND/OR AN ICE BATH TO HELP COOL QUICKLY; 2 HOURS TO COOL TO 70 F AND 4 HOURS TO COOL TO 45 F. 6 HRS TOTAL
2.5
24.
LIVE ROACH SEEN IN THE KITCHEN, FLY SEEN IN KITCHEN AND FRUIT FLIES INBAR BY MARGARITA MIX. TAKE STRONGER MEASURES TO REMOVE AND PREVENT.
REACH-IN COOLER ON LEFT OF STEAM TABLE HOLDING FOODS (CHEESE,SPINACH MIXTURE) AT 49 F - 51 F. COOLER ON RIGHT OF STEAM TABLE HOLDING FOODS (SAUSAGE,COOKED MUSHROOMS,PEPPERS) AT 46 F - 48 F. BOTH UNITS SHOULD HOLD ALL FOODS 45 F OR BELOW.
2.5
9.
EMPLOYEE BEVERAGE ON PREP COOLER ABOVE FOOD IN STORAGE. KEEP ALL BEVERAGES BELOW OR AWAY FROM ALL FOOD PREP AND STORAGE AREAS.
PAN OF CHICKEN WINGS CHICKEN NUGGETS PLATE OF COOKED VEGETABLES & MEAT& CHILI RELLENOS ON PLATE ALL 67 F - 75 F. KEEP THSES ITEMS IN THE COOLER AT 45 F OR BELOW AND REMOVE AS NEEDED. REACH-IN COOLER UNDER THE GRILL IS HOLDING SHRIMP AT 52 F. THEY WERE REMOVED & DISCARDED. DO NOT USE THIS DRAWER UNTIL REPAIRED TO HOLD 45 F OR BELOW.
2.5
3.
LARGE CONTAINER OF BEEF WAS SITTING OUT ON THE BACK TABLE THAWING. THAW ALL FOODS IN THE COOLER, UNDER COLD RUNNING WATER IN THE APPROPRIATE SINK, IN THE MICROWAVE OR AS PART OF THE COOKING PROCESS. COOLER (WALK-IN) IS LEAKING WATER FROM THE CEILING VENTILATION. REMOVEALL STORAGE FROM THE LEAK AND PLACE A PAN TO CATCH THE WATER. STORE RAW MEATS BELOW ALL READY TO CONSUME ITEMS. DO NOT RINSE ANY CONT.
2.5
9.
KEEP EMPLOYEE BEVERAGES AWAY FROM ALL FOOD STORAGE, PREP AND CLEAN UTENSIL/PLATE AREA. EMPLOYEE'S NEED TO WASH HANDS AFTER HANDLING RAW MEATS & SEAFOOD, AND AFTER USING PHONES OR LEAVING WORK AREA.
CLEAN AND SANITIZE KNIVES BEFORE PUTTING THEM IN THE HOLDER CLEAN AND SANITIZE ICE MACHINE AND SHIELD; DILUTE SANITIZER PROPERLY TO 50-100 PPM. SANITIZER TOO STRONG FOR FOOD CONTACT USE.
2.5
17.
CLEAN EQUIPMENT SURFACES SUCH AS HOOD VENTS INTERIORS OF MICROWAVES AND COOLERS COOLER RACKS, SHELVING AND WORK SURFACES. CLEAN ALL COOLERGASKETS.
1.0
3.
USE A COVER FOR ALL FOODS IN THE WALK-IN COOLER; DO NOT LEAVE FOODS UNCOVERED AND UNPROTECTED
SHRIMP, CHEESE AND SOUR CREAM ALL READ 60 F+ IN ONE PREP/REACH IN COOLER. ALL COLD FOODS SHOULD READ 45 F OR BELOW COOLERS SHOULD MAIN- TAIN PROPER FOOD TEMPS RECOMMEND DISCARDING FOODS OUT OF TEMPERATURE.
MEAT SITTING OUT AT ROOM TEMPERATURE AFTER BEING PREPARED TEMP WAS 58 F. AFTER PREPARING FOOD GET ITEMS BACK IN THE COOLER AS QUICKLY AS POSSIBLE TO MINIMIZE FOOD FROM BEING IN THE TEMPERATURE DANGER ZONE.
2.5
3.
MAKE SURE EGGS AND OTHER RAW ITEMS STAY BELOW COOKED OR READY TO EAT FOODS IN THE COOLERS. PREPARE MEATS AND VEGETABLES IN THE CORRECT SINKS. MEAT SINK IS FOR MEATS ONLY ETC.
CUTTING BOARDS ON PREP LINE WERE IN BAD REPAIR, MANAGEMENT TURNED TO OTHER SIDE AND THAT SIDE WAS IN GOOD REPAIR. CHECK ON REGULAR BASIS THE CONDITION OF CUTTING BOARDS TO SEE IF RESURFACING IS NEEDED OR REPLACING.
1.5
15.
PLASTIC FOOD CONTAINERS WERE FOUND STACKED WET, LET AIR DRY COMPLETELYBEFORE STACKING. CLEAN UTENSILS ABOVE THREE COMPARTMENT SINK NEED TO BE MOVED SO NOT TO CATCH THE BACKSPLASH FROM THREE COMPARTMENT SINK.
FLAT PANS AND SOME SHREDDING EQUIPMENT WAS BEING STORED BELOW SINK DRAINS, THEY WERE REMOVED UPON REQUEST. POTS ABOVE 3 COMPARTMENT SINK NEED TO BE MOVED SO DIRTY WATER WILL NOT SPLASH CLEAN POTS.
2.5
15.
PANS AND OTHER FOOD CONTAINERS WERE FOUND STACKED WET. LET ALL EQUIP- MENT AND UTENSILS AIR DRY COMPLETELY PRIOR TO STACKING.
1.5
2.
REFRIED BEAN, RICE WERE AT TEMPS 130 F, SOME SAUCE RED AND WHITE WERE AT 50 AND 70. COOKED FOODS FROM COOLER MUST BE REHEATED TO 165 F BEFORE PLACING ONTO WARMER AND THEN HELD AT 140 F. RED & WHITE SAUCE FROM COOLER IF BEING HOT HELD IT MUST BE REHEATED TO 165 F THEN HOLD AT 140 F OR IF COLD HOLD KEEP AT 45 F OR BELOW.
2.5
3.
RAW FOODS WERE STORED ABOVE COOKED FOODS IN WALK IN COOLER, WALK IN FREEZER AND REACH IN COOLERS. WHEN STORING HAVE ALL READY TO EAT FOODSON TOP, THEN COOKED FOODS, THEN RAW FOODS WITH FISH, SHRIMP ABOVE PORKTHAT IS ABOVE BEEF THEN GROUND BEEF STORE POULTRY ON BOTTOM.
CLEAN KNIVES BETTER BEFORE STORING. PLATES WERE SOAKING IN WATER AT THE 3-COMPARTMENT SINK. MAKE SURE PLATES ARE SANITIZED IN A BLEACH SOLUTION OF 50 PPM. PROVIDE A 50 PPM BLEACH SOLUTION FOR BAR AND KITCHEN.
2.5
18.
HOT WATER IN BAR MUST BE 130 F WHEN USING A CHEMICAL SANITIZER. HOT WATER AT THE DISH - MACHINE SINK MUST BE 140 F WHEN USING HEAT SANITIZATION.
2.5
3.
COVER ALL CONTAINERS OF FOOD IN COOLERS. DO NOT USE PLATES AS SCOOPS FOR FOODS, ALWAYS USE A SCOOP WITH A HANDLE. DO NOT STORE CONTAINERS OF FOOD ON FLOOR IN WALK-IN COOLER.
SHREDDED CHEESE 51 F, CHILI RELIENO 52 F, CHEESE SAUCE 122 F. KEEP ALLPOTENTIALLY HAZARDOUS FOODS AT OR BELOW 45 F WHEN KEPT COLD OR 140 F OR GREATER WHEN KEPT HOT
2.5
3.
SHREDDED CHEESE AND MARGARITA MIX STORED ON THE FLOOR. THAWING SHRIMP ON THE COUNTER. THAW UNDER COOL RUNNING WATER, IN THE MICROWAVE OR IN A REFRIGERATION UNIT.
