14: Dish machine in use was sanitizing less then 50ppm. Josh called Ecolab and JR showed up to adjust concentration of sanitizer. In the mean time, dish ware is being washed, rinsed, and sanitized in three comp sink. Concentration of chlorine was 50 ppm. By the end of the inspection the dish machine was sanitizing at 50 ppm chlorine.
20: Raw steak in ric near grill was reading 49°F. It appeared ric might have been over stocked. No thermometer inside ric, but digital reading on the outside of the ric read 41°F. My thermomter was reading 58°F. Raw meat in ric had date markings from Sunday to Wednesday. Pic stated that all steaks were placed in the ric around 11:30 am. Steaks were placed into wif to cool down to 41°F. By the end of the inspection steaks had cooled down between 41-43°F. Raw chicken breast double panned at fry station was at 45°F. Chicken breast was placed on line around 11:30 am as well. Raw chicken breast was placed in wic to cool down to 41°F. Permit revocation letter will be requested due to this priority item violation being noted on 3 consecutive inspection reports in a row. A follow up inspection will be performed within 10 days to verify compliance of thus priority item violation.
31: Cut lettuce from this morning located in ric on line was reading 48°F in ric. Cut lettuce wa placed in wic to cool down to 41°F.
34: No thermometer in ric that had raw steaks inside thay were out of temp. External digital reading of temperature on ric was 41°F. My thermometer was reading 58°F.
37: Employee drinks on line.
41: Knives stored between prep cooler and ric
Additional Comments
Patron complained a roach crawled out of their food. Discussed with pic. No live roaches were observed at the establishment at the time of inspection. Jwoods@connorconcepts.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
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
OUT
14 Food-contact surfaces: cleaned and sanitized
COS
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
IN
18 Proper cooling time and temperature
Compliant
Observations
IN
19 Proper hot holding temperatures
Compliant
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
IN
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
31 Proper cooling methods used; adequate equipment for temperature control
Observations
OUT
34 Thermometers provided and accurate
Observations
OUT
37 Contamination prevented during food preparation, storage and display