2: Observed eggs sitting on counter, internal temperature 64*F.
Observed waffle mixture that includes eggs and buttermilk with an internal temperature of 49*F. Corrective Actions: Ensure all cold hold items are 41*F or lower at all times.
9: Observed raw steak stored above frozen fries and other ready to eat food items in reach in freezer.
Observed raw meat above individually packaged vegetables.
Observed uncovered food items in reach in prep refrigerators. Corrective Actions: Ensure to follow FDA storage recommendations.
Ensure all food is properly covered to prevent contamination.
10: Observed food particles on shelving in refrigerators.
Observed pink slime growing on the ice guard in the ice machine. Corrective Actions: Ensure all food contact surfaces are washed, rinsed, and sanitized regularly to prevent food debris accumulation and prevent mold/bacterial growth.
14: Observed employee return to kitchen and don gloves without washing hands first. Corrective Actions: Ensure employees immediately wash hands upon returning to the kitchen.
18: Observed chemical spray bottles with no labels. Corrective Actions: Ensure chemical spray bottles are labeled.
28: Observed no expiration date labels or common name labels on any food items in secondary containers throughout the facility. Corrective Actions: All food items must be labeled with the item name and the expiration date after being put in a secondary container.
29: Observed no stem thermometer on premise. Corrective Actions: Ensure a stem thermometer is on premise and food items are checked regularly to ensure foods are cooked to the proper temperature.
30: Observed an expired food permit posted to public. Establishment is operating without a valid health permit. Corrective Actions: Ensure to obtain a new health permit and post to public.
35: Observed employee drink on shelf with dry storage. Observed advil above prep line. Corrective Actions: Ensure to provide an employee item designated area below and away from all restaurant food items.
39: Observed grill scraper being stored between equipment.
Observed ice scoop sitting on soda catch grate. Corrective Actions: Ensure utensils are properly stored. Grill utensils must be replaced every 4 hours to prevent microbial growth.
Ice scoop must be stored in an ice scoop holder or with handle up in ice.
40: Observed single service items stored on floor across from the restroom. Corrective Actions: Ensure single service items are stored 6 inches above the ground to prevent contamination.
42: Observed food spillage and grease accumulation on sides of grills and other equipment. Corrective Actions: Ensure all surfaces are cleaned regularly to prevent debris accumulation.
45: Observed food debris/spillage, dust, and grease accumulation throughout facility in drains, on piping, in mop sink, on walls, on ceiling. Corrective Actions: Ensure entire facility is thoroughly cleaned.
Additional Comments
No comments
Observations
1.Time and Temperature for Food Safety
IN
1 Proper cooling time & temperature
Compliant
Observations
OUT
2 Proper cold holding temperature (41°F/45°F)
Observed
Observations
IN
3 Proper hot holding temperature (135°F)
Compliant
Observations
NO
4 Proper cooking time & temperature
Compliant
Observations
NO
5 Proper reheating procedure for hot holding (165°F in 2 hours)
Compliant
Observations
NA
6 Time as a public health control: procedures & records
Compliant
Observations
Approved Source
IN
7 Food & ice obtained from approved source; good condition, safe & unadulterated; parasite destruction
