19: Observed Chicken tenders, nuggets, and mac n cheese bites in the open warmer all below 135°f (see temps) COS by pic discarding approximately 1-2 lbs
A warning letter will requested due to violation being noted on two consecutive routine inspections.
20: Observed the ice cream mix in the machine above 41°f, pic stated the ice cream was left in the machine over night and that they thought because the lid isn't sealed it loses temperature up top but does come out of the machine below 41° COS pic had the mix drained from the machine and the machine cleaned. Discussed proper holding temperature for the ice cream for the top part of the machine, strongly suggested not leaving over night if they are unsure if the machine holds at temp.
45: Observed the seal around the walk-in cooler coming off the door effecting the seal, lid to the ice cream maker missing the top handle leaving a whole in the top/lid not sealing.
53: Observed broken tiles around fryers and in the walk in cooler; fan in walk-in cooler dirty; air vents dirty throughout kitchen
55: Expired permit posted
56: Not the most recent inspection
Additional Comments
A warning letter will requested due to violation #19 and 20 being noted on two consecutive routine inspections. Will Provide applicable fact sheets to operator regarding Priority Item Violations via email. Discussed implementing a Food Safety Plan (FSP) in order to obtain active managerial control over repeated priority violations. Advised operator I was available to assist with developing a FSP.
Email marie.walton@inspirebrands.com
Observations
IN
1 Person in charge present, demonstrates knowledge, and performs duties
Compliant
Observations
IN
2 Management awareness, policy present
Compliant
Observations
IN
3 Proper use of reporting, restriction & exclusion
Compliant
Observations
IN
4 Proper eating, tasting, drinking, or tobacco use
Compliant
Observations
IN
5 No discharge from eyes, nose, and mouth
Compliant
Observations
IN
6 Hands clean and properly washed
Compliant
Observations
IN
7 No bare hand contact with ready-to-eat foods or approved alternate method properly followed
Compliant
Observations
IN
8 Handwashing sinks properly supplied and adequate
Compliant
Observations
IN
9 Food obtained from an approved source
Compliant
Observations
IN
10 Food received at proper temperature
Compliant
Observations
IN
11 Food in good condition, safe, and unadulterated
Compliant
Observations
NA
12 Required records available: shell stock tags, parasite destruction
Compliant
Observations
IN
13 Food separated and protected
Compliant
Observations
IN
14 Food-contact surfaces: cleaned and sanitized
Compliant
Observations
IN
15 Proper disposition of unsafe food, returned food not reserved
Compliant
Observations
NO
16 Proper cooking time and temperatures
Compliant
Observations
NO
17 Proper reheating procedures for hot holding
Compliant
Observations
IN
18 Proper cooling time and temperature
Compliant
Observations
OUT
19 Proper hot holding temperatures
COSRepeat
Observations
OUT
20 Proper cold holding temperatures
COSRepeat
Observations
IN
21 Proper date marking and disposition
Compliant
Observations
NA
22 Time as a public health control: procedures and records
Compliant
Observations
NA
23 Consumer advisory provided for raw and undercooked food
Compliant
Observations
NA
24 Pasteurized foods used; prohibited foods not offered
Compliant
Observations
NA
25 Food additives: approved and properly used
Compliant
Observations
IN
26 Toxic substances properly identified, stored, used
Compliant
Observations
NA
27 Compliance with variance, specialized process, and HACCP plan
Compliant
Observations
OUT
45 Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Observations
OUT
53 Physical facilities installed, maintained, and clean
