6: Multiple employees observed donning gloves without washing hands prior at cook lime and dish pit. CA: proper hand washing discussed.
8: Dirty knife stored in hand sink by cook line. CA: sent to dish.
19: Cooked sausage patties and links in pan on griddle reading below 135 degrees. CA: reheated.
20: Pimento cheese on Preptable-cooler 1 reading 46 degrees. CA: moved to inside of Preptable-cooler 1.
20: Preptable-cooler 2 not holding food at 41 degrees or lower. CA: all TCS in excess of 60 degrees embargoed, and all remaining TCS food moved to Walk in cooler. Maintenance ticket opened. Operator notified not to use the table until proper temps can be maintained.
26: Sanitizer buckets stored on bottom shelf of prep table neat stove. CA: operator notified to have all chemicals properly stored prior to follow-up.
26: Sanitizer buckets stored on bottom shelf of prep table by dish pit in proximity to clean dishes. CA: operator notified to have all chemicals properly stored prior to follow-up.
26: Package of QA sanitizer wipes stored on top of ice machine near coffee station. CA: chemical stored properly.
34: Multiple cooling units missing a thermometer.
37: Employee drink in bottle with a screw top cap stored on prep table by cook line.
37: Employee personal items store touching bags of pecans on storage shelves near stove side.
37: Multiple employee drinks stored next to single service items on stprage rack next to cook line.
37: Employee lent roller and bag of food stored on storage shelves in back storage by coffee station.
39: Wet cloth stored on line Preptable-cooler 1.
41: In use spatulas stored in standing water reading 110 degrees on the stove.
52: Excessive trash at the dumpster area.
53: Excessive ceiling tile staining above hot box at dish pit.
54: Light shield not installed on oven hood.
55: Permit is out of date.
57:
Additional Comments
ServSafe: Kemberly Deverell - 13376674
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
OUT
6 Hands clean and properly washed
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
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
OUT
19 Proper hot holding temperatures
Observations
OUT
20 Proper cold holding temperatures
Observations
OUT
20 Proper cold holding temperatures
Observations
IN
21 Proper date marking and disposition
Compliant
Observations
IN
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
OUT
26 Toxic substances properly identified, stored, used
Observations
OUT
26 Toxic substances properly identified, stored, used
Observations
OUT
26 Toxic substances properly identified, stored, used
Observations
NA
27 Compliance with variance, specialized process, and HACCP plan
Compliant
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
37 Contamination prevented during food preparation, storage and display
Observations
OUT
37 Contamination prevented during food preparation, storage and display
