14: H-temp machine not reaching temp of 165F or above, with minimum temp of 160F after 5 runs
CA must use Manual Dish Sink or add sanitizer to dish machine
20: Rib tips at 44F from 8/20 in Walk-In Cooler not maintaining 41F or below. ***Walk-In Cooler must be serviced in 24hours and be able to maintain 41F or below temp.
20: Cooked beef 8/22 @44.8F, cooked pork 8/23@44F, shred chicken 8/23@ 43.3F in Walk-In Cooler not maintaining 41F or below
CA add ice packs to all tcs produces or move to Walk-In Freezer. ****service call made by PIC for Walk-In Cooler which is temping 44-46F
20: St louis smoked ribs, 8/23/22 @47 and 48F in Walk-In Cooler not maintaining 41F or below
CA discared 2pan of 40lbs
31: Actively cooling chicken wings in Walk-In Cooler with lid on topand vented
36: Flies in kitchen
37: Containers of croutons, potatoesticks, bacon stored uncover beside trash can on cook line
39: Soiled cleaning cloths stored on prep table
41: Ice scoop stored in still water
42: Observe several Spatulas with rough and worn rigs used for stirring and hanging as clean utensils
45: Ice buildup on Walk-In Cooler coils
Additional Comments
***24Hour notice on Walk-In Cooler to maintain 41F or below, or closure notice will be issued.*** Ice machine is not working. Ice provided by Tennessee valley ice. Microwave use only for reheating. Food thermometers present. Complaint driven inspection: received 8/23/22- customer became ill after eating porkon toast with coleslaw on 8/19/22 about 5pm. Complaint answered: see complete inspection; pulled pork is a items that is cooked cooled in Walk-In Cooler, then reheated in the cookand hold unit for 2hour on 250F then temp that item has reached 165F. Temps logs on cook hold and cooling are kept daily. Coleslaw is an item the is mixed on site from bags of chop cabbage and bag of dressing, made daily.
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
Observations
IN
15 Proper disposition of unsafe food, returned food not reserved
Compliant
Observations
IN
16 Proper cooking time and temperatures
Compliant
Observations
IN
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
Observations
OUT
20 Proper cold holding temperatures
Observations
OUT
20 Proper cold holding temperatures
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
36 Insects, rodents, and animals not present
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Repeat
Observations
OUT
39 Wiping cloths; properly used and stored
Repeat
Observations
OUT
41 In-use utensil; properly stored
Observations
OUT
42 Utensils, equipment and linens; properly stored, dried, handled
Observations
OUT
45 Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used