20: Improper cold holding in reach in cooler near drive through window that is underneath cold well for tomatoes and lettuce. Cole slaw at 46 F and pimento cheese at 48 F in reach in cooler. Placed here at begining of service less than 4 hours according to person in charge. Corrective Action: pimento cheese and cole slaw moved to walk in cooler to begin proper cooling.
22: Lettuce on top of ice well is at 49 F has no time sticker. Person in charge states it is on time policy but policy cannot be found. Corrective Action: sticker placed on product but follow up is required to ensure compliance and policy is available.
22: No marking on blanched fries near fryers, Instructions for time policy also not available at time of inspection. Corrective Action: fries cooked immediately as they have been blanched less than 4 hours ago. but follow up required to ensure proper compliance with marking and that policy and instructions are available.
34: Thermometer missing in biscuit prep station reach in cooler
34: Thermometer missing in drive through reach in cooler underneath fries hot holding station.
37: Personal drink in unapproved container placed on prep surface.
37: Employee hard boiled eggs stored on top of rammekins used for sauces
47: Water build up at bottom of biscuit prep reach in cooler. May be sign of a cooling issue.
47: Ice machine has dust build up on inner upper lip.
47: Shelving above fry hot holding near drive through window has dust and debris build up.
53: Dust build up on ceiling And some walls and floor have food debris and build up.
56: Inspection report posted is out of date.
57: Smoking is not observed where smoking is prohibited by the Act.
Additional Comments
Follow up reqiired to ensure proper compliance,
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
NO
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
IN
16 Proper cooking time and temperatures
Compliant
Observations
NO
17 Proper reheating procedures for hot holding
Compliant
Observations
NO
18 Proper cooling time and temperature
Compliant
Observations
IN
19 Proper hot holding temperatures
Compliant
Observations
OUT
20 Proper cold holding temperatures
Observations
IN
21 Proper date marking and disposition
Compliant
Observations
OUT
22 Time as a public health control: procedures and records
Observations
OUT
22 Time as a public health control: procedures and records
Observations
NA
23 Consumer advisory provided for raw and undercooked food
Compliant
Observations
NA
24 Pasteurized foods used; prohibited foods not offered
Compliant
Observations
IN
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
34 Thermometers provided and accurate
Observations
OUT
34 Thermometers provided and accurate
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
47 Nonfood-contact surfaces clean
Observations
OUT
47 Nonfood-contact surfaces clean
Observations
OUT
47 Nonfood-contact surfaces clean
Observations
OUT
53 Physical facilities installed, maintained, and clean
