1: 0070 (1-14) & (16)) At time of inspection observed no managerial control over cold holding temperatures, with no managers present at time of inspection. Corrective Actions: Controls shall be set up with assistance from the inspector to assert control over temperatures in the food establishment. With a plan developed by (06/23/23)
2: 55 Observed the Food Safety Manager that was displayed on site to be expired in (6/18/23) Corrective Actions: One member of the staff shall become certified or recertified in the proper food safety manager program before (09/13/24)
5: 255 Observed no VD Clean up kit on premises that the employees were aware of or able to locate. Corrective Actions: A kit shall be made or purchased with employee knowledge of the procedures before (06/23/24)
16: 1700 (1-5) (6a) (6b). Observed the sanitizer Soultion in the three compartment sink at 0ppm Chlorine and 0ppm MultiQuat. Corrective Actions: The food establishment just use a santization method and properly sanitize after washing and rinsing. Procedures shall be restablished through staff members by 06/16/24.
16: 1780 Observed a large build up of a black mold like substance on the inside of the large Ice Machine. Corrective Actions: Machine shall be washed rinsed and sanitized to remove substance and prevent contamination. Burning down or removing ice before.
22: 0820 (A2) Observed improper cold holding across the facility with multiple temperature violations. 1. Observed Standing 2 Dr Hot Dog storage unit holding at 44F with a Chili Tub on the inside holding at 45F. 2. Observed the Relish in the Hotdog Prep Cooler at 44F in addition to Onions in the cooler holdig at 47F. 3. Raw Meat 2 Dr standing cooler out of temp with Ham at 50F, Sliced Tomatoes at 47F, and Lettuce at 48F. 4. Observed 3 Dr Cooler out of temp with Sliced Tomatoes at 44F, Lettuce at 46F. Corrective Actions: All Cold Holding units that are not the two walk ins, and the display case on the end of the counter, will be restored to functionality by 06/16/23. All TCS foods in a unit out of compliance shall be disposed for safety concerns.
22: 0820 (B) Observed Eggs being held out at Room temperature next to the Flat top for use without a time tracking system to ensure safety. Corrective Actions: Eggs must be held at 41F or below. If eggs are not to be held at this temperature they can be held out for four hours with a time label or apprioate tracking system.
25: 930 Observed the food establishment cooking eggs to order without a consumer advisory listed on the menu. Corrective Actions: A Consumer Advisory shall be implemented whenever a product is served raw or not cooked fully to temperature. Displaying promently on the menu by (09/23/24)
48: 1530 Observed Multiquat test strips available on site without any multiquat sanitizer installed. The facility appears to use bleach without any bleach testing strips. Corrective Actions: Once the facility has decided on a sanitization method they must supply the testing strips for the preferred method by 06/23/24
49: 1770 (B) Observed heavy grease deposits around the cooking stations. Corrective Actions: Cleaning of the stations to remove grease deposits from the cooking supplies by 09/13/24
Additional Comments
No comments
Food Temperatures
Description
Temperature
State of Food
Raw Chicken In 2 Dr Meat Cooler
45 °F
Cold Holding
Burger Patty In 2 Dr Meat Cooler
55 °F
Cold Holding
Pebo's Lemon Marengue
39 °F
Cold Holding
Chili Tub in 2 Dr Standing Hot Dog Cooler
44 °F
Cold Holding
Egg
186 °F
Cooking
Lettuce in the 3 Dr Standing
46 °F
Cold Holding
Relish In Hot Dog Prep Cooler
44 °F
Cold Holding
Lettuce in Burger Prep Cooler
47 °F
Cold Holding
Chili in Crock Pot
137 °F
Hot Holding
Raw Chicken in the Walkin
38 °F
Cold Holding
Burgers Hot Holding
195 °F
Hot Holding
Onions in Hot Dog Prep Cooler
46 °F
Cold Holding
Sliced Tomatoes in the Burger Prep Cooler
48 °F
Cold Holding
Sliced Tomatoes in the 3 Dr Standing
44 °F
Cold Holding
Ham in Hamburger Prep Cooler
50 °F
Cold Holding
No records found
Warewashing Temperatures
Machine Name
Sanitization Method
Thermo Label
PPM
Sanitizer Name
Sanitizer Type
Temperature
Three Compartment Sink
Chemical
0
Multiquat? Chlorine?
65 °F
No records found
Equipment Temperatures
Description
Temperature
2 Dr Standing Hot Dog Cooler
45 °F
No records found
Observations
Demonstration of Knowledge
(0 points)
OUT
1 Person in charge present, demonstrates knowledge, and performs duties.
Violation
Observations
OUT
2 Certified Food Protection Manager
Violation
Observations
Employee Health
IN
3 Management awareness, policy present.
Compliant
Observations
IN
4 Proper use of reporting, restriction & exclusion.
Compliant
Observations
OUT
5 Procedures for responding to vomiting and diarrheal events
Violation
Observations
Good Hygenic Practices
IN
6 Proper eating, tasting, drinking, or tobacco use.
Compliant
Observations
IN
7 No discharge from eyes, nose, and mouth.
Compliant
Observations
Preventing Contamination by Hands
IN
8 Hands clean & properly washed.
Compliant
Observations
IN
9 No bare hand contact with RTE foods or approved alternate method properly followed.
