8: All hand sinks were out of paper towels. COS pic replaced all paper towels. This is the 2nd consecutive time this has been noted on an inspection.
14: 3 comp sink set up and sani side Reading 0-150ppm. Cos discussed with pic and the sink was drained and refilled and read 400ppm
20: The right side of the ice cream maker is not holding temperature - ice cream mix was at 57°f - pic stated that a work order was placed at the beginning of this week. Discussed monitoring and not using the side thats not holding temp.
44: Observed employee adjust clothing and then continue on the line, Discussed with pic
53: Cracked tiles throughput the kitchen, debris buildup on ceiling and air vents in kitchen, dirt on air vents in walk in cooler and freezer.
Additional Comments
Priority item 8 has been noted on 2 consecutive occasions x will request a revocation warning letter and email fact sheets and a food safety plan. Let pic know i am available to answer questions and assist if requested.
A follow up will be done sometime within 10 days to ensure correction or priority items 8, 14, amd 20
Email: bk157@carrols.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
OUT
8 Handwashing sinks properly supplied and adequate
COSRepeat
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
COS
Observations
IN
21 Proper date marking and disposition
Compliant
Observations
IN
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
44 Gloves used properly
COS
Observations
OUT
53 Physical facilities installed, maintained, and clean