3-501.16 (A)(2) and (B); Priority; Front sliding door cooler by register holding the slaw at 45F. All potentially hazardous foods being cold held should be at 41F or below. PIC stated that already have work order in to repair. PIC moved slaw to back walkin cooler.
0.0
38.
6-501.111; Core; A few flies seen in kitchen area. Facility should be free of all pests. Continue pest control.
0.0
41.
3-304.14; Core; Sanitizer too weak in bucket. Wiping cloths should be stored in sanitizer at correct concentration (50-100ppm chlorine ) between uses. CDI PIC remade bucket
2-301.12; Core; Using bare hand to turn off faucet at hand sink. When washing hands to prevent recontamination should wash, dry hands, and then use paper towel to turn off faucet as the final step. CDI education
0.0
22.
3-501.16 (A)(2) and (B); Priority; Pan of ham in reachin cooler at 50F. All potentially hazardous foods should be held at 41F or below. PIC thinks it is from prepping it caused the rise in temperature and they had just put some on the grill so could have had out to do that too. Recommend panning in walk-in cooler to prevent rise in temperature as PIC stated it takes a long time to prep. Do not leave out at room temperature to add to the grill. CDI
3-501.16(A)(1) ; Priority; One pan of sausage gravy in upfront hot hold line at 128-130F. All hot hold of potentially hazardous foods should be at 135F or above. CDI PIC discarded
0.0
24.
3-501.19; Priority Foundation; The chicken patties did not have timers started for them. One pan of bo rounds with no time written on pan. For time control must have documentation for time control so can accurately discard as needed. CDI PIC discarded bo rounds and started timer on patties.
1.5
39.
3-305.11; Core; By back hand sink sugar bags are being stored right next to hand sink and there is no splash guard. Foods should be stored so they are protected from splash or other contamination. CDI PIC moved over sugar away from sink.
3-501.19; Priority Foundation; Pimento cheese supposed to be on time control and time written on side of container had passed. Follow times and discard foods as needed. CDI PIC discarded.
3-501.16 (A)(2) and (B); Priority; Raw chicken in breading unit at 53F. Was supposed to be in a ice bath but no ice was in unit. All potentially hazardous foods should be held at 41F or below. Make sure ice bath is kept up so that foods stay at correct temperature. CDI PIC discarded.
1.5
43.
3-304.12; Core; Ice scoop stored with handle in ice at soda machine. Handles should be kept out of the food/item. CDI PIC fixed scoop
4-501.11; Core; The walk in freezer is dripping water causing the formation of icicles and a build up of ice. Do not store any products under the leaking areas where ice will build up on the product. Build up of ice on the product from the fan in the walk in freezer is a contamination risk. Identify the source of the leak and repair. The walk in cooler doors are not securely closing. The first walk in is showing elevated ambient air temperatures as a result of the doors not closing tightly. have the doors of the coolers repaired to allow for the walk ins to operate efficiently.
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!
* The display cooler up front beside the register is holding at 45F. This is in compliance now but starting January 1st, 2019 cold holding must be 41F or below. Recommend getting unit serviced or turned down so that it can be incompliance with the 41F starting January 1st 2019.
Sanitizer bucket up front was weak or vacant of sanitizing solution. All solutions should be 50-100 ppm chlorine. Use test kits and change solutions regularly to ensure proper strength. Use sanitizer on all food contact surfaces, equipment, and utensils.
1.5
36.
Replace or paint any racks that are beginning to rust or chip.
0.5
40.
Clean gaskets on cooler doors; general equipment cleaning.
0.0
44.
Make sure all trash is in an approved container outside.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Liquid egg product was at 58 degrees in the prep area. All cold hold potentially hazardous foods must hold at 45 degrees F or below. Make sure ice bath is around the pan good enough so proper temperatures are held.
2.0
35.
Do not store single use items in cabinets with a drain, especially if drain is leaking. Store all single use items in a protected location.
0.0
36.
Repair hole in the door on one walk-in cooler; replace or paint any racks that are beginning to rust. Replace or repair walk-in freezer door handle.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Sausage patties on the steam line were at 130*f, all hot hold foods must be held at 135*F or higher. Sausage patties were thrown away during inspection.
2.0
17.
Raw eggs sitting in an ice bath at the grill were at 54*F, all cold hold foods must be held at 45*F or below. Eggs were thrown away during inspection.
2.0
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
The number of hours for Serv Safe class is needed. There should be a piece of paper with the class instructor signature and the number of hours the course was offered.
Tea nozzles had mold build-up better cleaning is needed. Manager had employee to work on nozzles.
1.5
16.
Country ham and white gravy being held were at 118 to 130*F all hot hold foods should be held at 135*F or higher. Manager had employee throw food away.
2.0
36.
Replace gasket at chicken prep freezer and repaint cooler/freezer racks with chipped paint.
1.0
49.
Documentation of approved training - 2 point credit awarded.
Metal stem thermometer could not be found. A metal stem thermometer that reads 0 to 220 f is needed.
1.0
31.
NOT OBSERVED
0.0
36.
REPEAT VIOLATION Replace torn gaskets to tea cooler and repaint cooler racks that have missing paint.
1.0
40.
Clean all gaskets and racks throughout coolers and kitchen.
0.5
11.
CORRECTED DURING INSPECTION Tea nozzles to all containers had mold build-up. Manager had employee clean nozzles during inspection. Clean nozzles daily.
1.5
20.
NOT APPLICABLE
0.0
23.
NOT OBSERVED
0.0
49.
Documentation of Approved Training - 2 Point Credit Awarded
GENERAL COMMENT; CORRECTED DURING INSPECTION Sausage was holding at 125 f . All hot potentially hazardous foods should hold at 135 f or above.
0.0
17.
CORRECTED DURING INSPECTION Various items, salads with chicken, potatoe salad was 54 f. All cold potentially hazardous foods should hold at 45 f or below. All items discarded.
2.0
24.
NOT OBSERVED
0.0
31.
NOT OBSERVED
0.0
36.
REPEAT VIOLATION Replace torn gaskets on all coolers.
1.0
7.
NOT OBSERVED
0.0
9.
NOT APPLICABLE
0.0
11.
CORRECTED DURING INSPECTION Sanitizer in bucket and spray bottle was weak or vacant of sanitizer solution. All solutions must be 50-100 ppm chlorine.
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 Replace torn gaskets on coolers including front display replace or re-surface cutting board. Replace rusty racks in chicken cooler.
0.0
40.
GENERAL COMMENT Clean gaskets on coolers.
0.0
7.
NOT OBSERVED
0.0
9.
NOT APPLICABLE
0.0
10.
CORRECTED DURING INSPECTION Even in the freezer unit observe proper storage as is done in a cooler. Store raw product below cooked or pre-cooked items. Store raw foods according to final cook temp, with highest final cook temps on the bottom. For example raw chicken below raw pork.
0.0
20.
NOT APPLICABLE
0.0
49.
Documentation of Approved Training - 2 Point Credit Awarded
DRINK/TEA NOZZLES WERE NOT CLEANED WELL (MOLDY) ALL FOOD CONTACT SURFACES SHOULD BE CLEANED AND SANITIZED. NOZZLES WERE TAKEN TO BE CLEANED DURING INSPECTION.
5.0
17.
REPLACE GASKETS ON REACH-IN COOLERS, CLEAN SIDES OF EQUIPMENT
1.0
23.
REPLACE DUMPSTER LID KEEP DOORS CLOSED.
1.0
9.
EMPLOYEE DRINK SITTING ON THE PREP DRAINBOARD AND SINK. ALL DRINKS SHOULD HAVE A LID AND STRAW AND STORED IN APPROVED LOCATIONS. DRINK WAS DISCARDED.
DO NOT TOWEL DRY ANY FOOD CONTAINERS, LET THEM AIR DRY BEFORE REUSING.DO NOT STACK DIRECTLY ON TOP OF EACH OTHER WHEN WET, LET THEM AIR DRY BEFORE STACKING. DO NOT STORE KNIVES BETWEEN SHELVING EQUIPMENT.
1.5
17.
REPLACE THE TORN GASKET ON THE REACH-IN COOLER BY THE CHICKEN PREP AREA. CLEAN AND REPAIR ALL THE GREASE/OIL LEAKS UNDER THE FRYERS. CLEAN THE SHELVING IN ALL AREAS (CHICKEN PREP STATION, BACK STORAGE ROOM, ETC). STORE GREASE VAT CLEANING EQUIPMENT SEPERATE FROM ALL OTHER ITEMS TO KEEP 'MESS' CONTAINED, CLEAN OFTEN.
2.0
34.
KEEP EMPLOYEE DIRTY APRONS, SHIRTS AND DIRTY LINEN AWAY FROM ALL FOOD OR CLEAN STORAGE AREAS.
DIRTY FOOD PANS FOUND STORED ABOVE THE REACH-IN COOLER BY THE CHICKEN PREP LINE. DO NOT STORE DIRTY PANS HERE. ONLY USE A PAN FOR A COUPLE OF DROPS DURING BUSY TIMES. WASH & SANITIZE ONCE PAN IS NOT IN USE. SEVERAL WORK SURFACES IN THE BACK ARE BEING WIPED WITH DIRTY RAGS. CHANGE RAGS OFTEN & ONCE SOILED. MAKE SURE THE SANITIZING SOLUTION IS USED ON THESE WORK SURFACES.
2.5
17.
REPLACE THE TORN GASKET ON THE REACH-IN COOLER BY THE CHICKEN PREP AREA. CLEAN ALL OTHER GASKETS AND INSIDE THE DISPLAY COOLER. CLEAN & REPAIR THE GREASE LEAKS UNDER FRYERS. REMOVE THE CARDBOARD LINING FROMSHELVING IN THE BACK.
1.0
2.
LIQUID EGG MIXTURE IN COLD HOLD CONTAINER 51 F-53 F. MUST BE ABLE TO STAY 45 F OR BELOW. COOKED CHICKEN SUPREMES IN HOT HOLD WERE 123F-135FHOT AT 140 F OR ABOVE. SUGGEST LABELING WITH COOK & DISCARD TIMES. DISCARD AFTER 2 HOURS. FRIED CHICKEN OUT OF FRYER WAS 150F-155 F INTERNALLY ON SOME PARTS. MUST COOK ALL PACK TO 165 F MINIMUM.
AT TIME OF INSPECTION, SANITIZER IN BUCKET & SINK WAS WEAK OR VACANT. SOLUTION MUST BE AT LEAST 50 PPM CHLORINE. CHANGE BUCKETS & WATER IN SINK OFTEN. USE TEST STRIPS TO CHECK INITIAL STRENGTHS. DO NOT SIT DIRTY CONTAINERS ON PREP TABLES OR ABOVE COOLERS (CHICKEN PREP AREA). ALL DIRTY FOOD CONTAINERS MUST BE WASHED, RINSED AND SANITIZED BETWEENUSES. DO NOT RINSE RAGS OUT AT HANDSINK. DO NOT RINSE PANS OUT CONT.
2.5
15.
AIR DRY ALL FOOD CONTAINERS BEFORE REUSING. DO NOT TOWEL DRY ANY ITEMS
1.5
9.
SEVERAL EMPLOYEES IN KITCHEN WASHING DISHES, CLEANING SURFACES & EQUIPMENT, SWEEPING AND PREPARING FOOD. TRAIN EMPLOYEES & PUT A STRONGEMPHASIS ON HANDWASHING TIMES, FREQUENCIES AND METHOD. ALWAYS WASH HANDS BEFORE PREPARING ANY FOODS.
KEEP A SANITIZER SOLUTION AVAILABLE AT ALL TIMES TO CLEAN WORK SURFACES. DO NOT RINSE RAGS AT THE HANDSINK OR PLACE RAGS IN HANDSINK.
2.5
9.
TWO EMPLOYEE BEVERAGES IN NONAPPROVED AREAS. 1 ABOVE FOOD IN COOLER, 1ABOVE FOOD STORAGE IN DRY STORAGE ROOM. KEEP A LID AND STRAW ON THEM WHEN CONSUMED IN KITCHEN. STORE AWAY OR BELOW ALL FOOD STORAGE, PREP AND UTENSIL STORAGE AREAS.
SAUSAGE IN HOT HOLD WAS AT 130 F, CHICKEN BATH FOR BATTER WAS AT 53 F.CHICKEN FULLY COOKED WAS AT 150 F WHEN PULLED OUT OF GREASE VAT. KEEP ALL HOT HOLD FOODS AT 140 F OR ABOVE AND COLD HOLD FOODS AT 45 OR BELOW. POULTRY SHOULD BE COOKED TO AN INTERNAL TEMP OF 165 F.
CAN OPENER AND THE FRYERS. SOME SHELVING NEEDS CLEANING, CLEAN THE SIDES OF THE OVEN. REPLACE WORN COOLER GASKETS
2.5
2.
COLESLAW, POTATOE SALAD AND THE FRONT HALF OF THE WALK-IN COOLER IS 51 F KEEP ALL POTENTIALLY HAZARDOUS FOODS AT OR BELOW 45 F REMOVE POTENTIALLY HAZARDOUS ITEMS AND PLACE IN ANOTHER COOLER DO NOT PLACE IN THE WALK-IN COOLER UNTIL APPROVAL IS GIVEN
SANITIZER IN 3-COMP SINK WAS LESS THAN 10 PPM. MUST KEEP CHLORINE SANITIZER MIXED 50-100 PPM. CLEAN SLICER, TEA NOZZLES AND ICE MACHINES(LOBBY & BACKROOM)
2.5
17.
CLEAN SIDES OF EQUIPMENT, UNDER HANDLES OF COOLERS, GASKETS ON COOLERSDO NOT USE FOLDED PAPER TO HOLD DOORS ON EQUIPMENT CLOSED.
1.0
9.
BE SURE EMPLOYEE DRINKS ARE STORED BELOW AND AWAY FROM FOOD, UTENSILS AND FOOD CONTACT SURFACES WITH LIDS AND STRAWS.
DO NOT STACK PANS WET. MUST BE AIR-DRIED COMPLETELY.
1.5
16.
DO NOT STORE SINGLE SERVICE CUPS IN AREAS THAT MAY GET CONTAMINATED FROM DRIP.
1.0
17.
CLEAN FRIERS, HANDLES ON COOLERS, UNDER EDGES OF EQUIPMENT AND REPAIR FRIER DOORS. DO NOT USE CARDBOARD TO HOLD DOOR CLOSED ON FRIER. REPAIRDRINK MACHINE
1.0
2.
CHICKEN FINGERS 130 F, CHEESE 52 F, GRILLED CHICKEN 130 F, STEAK 125 FWHIPPED MARGARINE 130 F. ALL HOT FOODS MUST BE KEPT 140 F OR ABOVE ANDALL COLD FOODS MUST BE KEPT 45 F OR BELOW. OR APPROVED 2 HR DISPOSAL METHOD USED.
CLEAN TEA NOZZLES. CLEAN INSIDE OF ICE MACHINE. WASH ALL DISHES AFTER USE, DON'T REUSE PANS. MAKE SURE ALL DISHES ARE SOAKED IN A SANITIZER SOLUTION BEFORE STORING. CLEAN PANS BETTER
2.5
17.
CLEAN INSIDE BOTTOM OF COOLERS. REPLACE TORN GASKETS. CLEAN INSIDE BOTTOM OF GREASE VATS.
1.0
2.
HAM 126 F, SAUSAGE GRAVY 130 F, GRILLED CHICKEN 130 F, FRIED PORK LOIN135 F, EGG 52 F, CHICKEN BATTER 50 F. HOT FOODS MUST BE 140 F OR GREATER AND COLD FOODS MUST BE 45 F OR BELOW. KEEP FOODS COVERED AND STIR TO INCORPORATE HEAT IN VEGETABLE/GRAVY.
2.5
5.
CALIBRATE METAL STEM THERMOMETERS REPLACE BROKEN THERMOMETERS IN REACHIN COOLERS AND WALK-IN COOLER.
SANITIZER NOT PROPERLY MIXED IN KITCHEN - ALSO CHECK DISHES FOR CLEANLINESS 3 OR 4 WITH FOOD DEBRIS - NOT CLEAN
2.5
15.
CLEAN WIRE RACK OVER SINK STATION - CLEAN UTENSILS ON DIRTY RACK
1.5
17.
CLEAN WIRE RACKS IN REACH INS (ALL), DRIP TROUGH ON ICE MACHINE - CLEAN BELOW ICE BINES MOLD.
1.0
2.
MAINTAIN PROPER FOOD TEMPS 140 F OR 45 F OR BELOW SAUSAGE PATTIES 117FCHIX FILET 100 F BR CHIX FILET 124 F - CHIX BY DRIVE THRU 124 F - MULTIPLE TEM VIOL.S
SANITIZER < 50 PPM IN BUCKET UP FRONT; DONT USE TEA SINK TO WASH BISCUIT RACK ONLY USE 3 COMP SINK.
2.5
14.
DRINK MACHINES NOT APPROVED REFILLING USED CUSTOMERS CUPS, TRIGGERS NOT LONG ENOUGH.
1.0
15.
AIR DRY PANS BEFORE STACKING. CLEAN ICE SCOOP HOLDER.
1.5
17.
SHELVES RUSTY IN SEVERAL REACHINS; CLEAN PANS ON OUTSIDE (BISCUIT)
1.0
2.
CHEESE 60 F ON TOP; SAUSAGE 136-140 F; GRILL CHICKEN 126F; FIND CHICKEN 126 F; FRIED CHICKEN PATTY 133; GRAVY ON FRONT LINE 132 F. ALLPOTENTIALLY HAZARDOUS FOOD MUST BE HELD > 140 F OR < 45 F. CHECK WITH THERMOMETER.
