13: 260 In the walk-in cooler, there was a condensation leak above a shelf with the following: Paper to-go container of leftover fried chicken (wet); xs single-use containers of CB (9/21) w/ vent opening on lid; Pulled chicken container (commercially prepared and packaged-RTE); a sauce bottle; packages of butter (blue bonnet); unopened packages of deli meat; and blue household "mop" buckets used for raw chicken, covered with a parchment paper lining.
Corrective Actions: Assessed the opened packages of food for condensate, removed all packaged food from under the drip, discarded opened packages of food; and washed unopened packaged of RTE food items. Maintenance has been called to fix the leak, and food will not be stored there. Instruct staff to address issues similar to this as it happens with the goal of preventing cross contamination and accidental adulteration of food products. Corrected on site.
15: 470 Container of raw chicken were observed in the walk-in above raw ground beef containers; a container of raw chicken was on top of a container of potato wedges (uncooked) in the reach-in cooler; a container of chicken in the back reach-in is visibly soiled.
Corrective Actions: Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food or other raw RTE food such as vegetables, and cooked RTE food. Clean packages or otherwise protect food from contamination when packages are soiled. The containers were moved and/or cleaned as needed and staff will be instructed to observe and address issues with package integrity.
16: 1770 (A) Multi-use food containers and utensils including large plastic containers and crockpot on the shelf in the kitchen were visibly dirty with flour/grease.
Corrective Actions: Equipment food-contact surfaces and utensils shall be clean to sight and touch. A surface that is soiled cannot be effectively sanitized. Replace containers that cannot be cleaned/sanitized as needed; wash, rinse and sanitize all food equipment/utensils that are on the shelf and visibly not clean.
20: 800 Observed sausage patties in the reach-in cooler, in styrofoam containers, made @ approximately 9am, @ 73-84 degrees F. Sausage gravy removed from heat around 11am was above 100 degrees F.
Corrective Actions: Cooked time/temperature control for safety food shall be cooled: (1) Within 2 hours from 135 F to 70 F; and/or within a total of 6 hours from 135 F to 41 F or less. The sausage was reheated to a minimum of 165 F since it was right around the 2 hour mark in the cooling process. The sausage gravy was placed on ice to cool faster to <70 F with 1 hour left in the initial cooling step.
23: 840 Observed Tuna salad in the bottom of the right prep cooler with a date of preparation for 9/8 (12 days).
Corrective Actions: Tuna salad was discarded. Ready to eat foods prepared on site must be used or discarded within 7 days. Preparation day=day 1.
28: 3350 A container of wasp/hornet spray was on a shelf above onions and single-use coffee creamer boxes.
Corrective Actions: Pesticides must be applied in accordance of law and stored in a manner that prevents the contamination of food, equipment, utensils, linens or single service items. Pesticides should be locked up and only applied by licensed professional pesticide applicators in a food establishment. Discussed with PIC.
39: 560 Wiping cloth observed on a trat of biscuits in the hot box.
Corrective Actions: Cease use of linens or napkins with food unless they are used to line a container for the service of foods. Linens and napkins must be replaced each time the container is refilled for a new customer. Wiping cloths for cleaning up food spills or serving plates/containers may not be used for any other purpose.
45: 2000 (A) (C) Boxes of chicken breading, observed on cardboard, on the floor under the breading station. Opened boxes of single-use spoons and trays were on a shelf, open, and visible signs of soil present. Sanitizer buckets and other items stored on the floor under the 3 compartment sink, packages of "Henny Penny" fryer cleaner, on shelf, visibly dirty.
Corrective Actions: Discard any soiled single-service items, store single-service items in a way to prevent contamination, store clean equipment, utensils, and boxes of dry foods at least 6" off the floor.
49: 1800 Several pieces of equipment throughout the facilitiy had significant grease and soil buildup: fryers, refrigeration equipment doors/handles, carts, heat lamp, etc. Walked through with PIC to discuss these areas.
Corrective Actions: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean equipment as often as necessary.
55: 3180 The cook line, behind and between the fryers is not cleaned as often as necessary to keep them clean. There was significant amounts of grease on the floor in this area. The floor in the walk-in had cardboard to absorb water from the condensation leak.
Corrective Actions: Wall, floor, and ceiling surfaces shall be smooth, durable, easily cleanable, and non-absorbent for areas subject to moisture such as food preparation areas, walk-in refrigerators, warewashing areas, and toilet rooms. These areas must be cleaned as often as necessary. Otherwise, it could attract unwanted pests or have bacterial growth. 90 days to correct
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| Description | Temperature | State of Food |
| Salisbury steak | 148 °F | Hot Holding |
| Description | Temperature |
| Reach-in, back | 38 °F |
| Reach in, back | 40 °F |
| Walk-in | 40 °F |
