8: 160 Observed dish washer load dirty dishes in Hobart, and then unload clean dishes without washing hands between. Corrective Actions: To prevent contaminating cleaned dish ware, wash hands after handling soiled equipment or utensils. COS - Asked Manager to correct if he sees this as well.
13: 260 Observed bag of spinach that was slimy (Packed date 6/28/22), appeared to be dripping on floor of walk-in. Corrective Actions: COS - Manager disposed of spinach.
33: 810 Observed multiple covered containers of pot roast, put in walk-in at 1:55 pm, at 2:45 pm still 171F. Within 2 hours, foods should be cooled from 135F to 70F, and from 135F to 41F in 6 hours total. When cooling, use rapid cooling equipment, stir while pan is in ice bath, use loosely covered pans or uncovered if protected. Stacked, covered pans cannot transfer heat to cool quickly enpough to prevent bacterial spore growth. Corrective Actions: COS. Discussed with PIC who corrected so it could cool more rapidly.
55: 3220 Observed damp mop, head down in mop bucket, in mop sink room. When I moved mop, drain flies flew out of it. Corrective Actions: After use, mops should be put in a position that allows them to air dry without soiling walls, equipment and supplies to prevent bacterial growth.
Additional Comments
Permit posted and good through 12/31/22. QR code sign notifying public they can ask to see most recent inspection posted. Noticed that Women's restroom has a closet with chemicals in it, with door ajar. Would recommend keeping this locked as it could present a safety hazard for children in restroom. Wet cleaning cloth on counter in drink area as you enter right side. Should be stored in sanitizer when not in use. Only place noted.
Food Temperatures
Description
Temperature
State of Food
Diced eggs (8/5) - Walk-in
42 °F
Cold Holding
Taco meat - Food bar
182 °F
Hot Holding
Honeydew melon - Food bar
39 °F
Cold Holding
Pizza out of oven
169 °F
Reheating
Tuna salad - Food bar
41 °F
Cold Holding
Sausage links in walk-in (1:53 to 2:26)
80 °F
Cooling
Pot roast cooling in walk-in (1:55 to 2:28)
180 °F
Cooling
Pico de gallo (8/3) - Walk-in
41 °F
Cold Holding
Chicken out of fryer
192 °F
Cooking
Marinating bourbon raw chicken - Meat locker
41 °F
Cold Holding
Pot roast cooling in walk-in (1:55 to 2:45)
171 °F
Cooling
Fried fish - Food bar
145 °F
Hot Holding
No records found
Warewashing Temperatures
Machine Name
Sanitization Method
Thermo Label
PPM
Sanitizer Name
Sanitizer Type
Temperature
3-compartment sink
Chemical
704
Ecolab Sink and Surface
Lactic acid
Hobart
Heat
167.9
183 °F
No records found
Equipment Temperatures
Description
Temperature
Pizza prep
42 °F
Pastry reach-in
41 °F
Slacking cooler
39 °F
Grill reach-in
34.1 °F
Walk-in
38 °F
Meat locker
40 °F
No records found
Observations
Demonstration of Knowledge
IN
1 Person in charge present, demonstrates knowledge, and performs duties.
Compliant
Observations
IN
2 Certified Food Protection Manager
Compliant
Observations
Employee Health
IN
3 Management awareness, policy present.
Compliant
Observations
IN
4 Proper use of reporting, restriction & exclusion.
Compliant
Observations
IN
5 Procedures for responding to vomiting and diarrheal events
Compliant
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
(0 points)
OUT
8 Hands clean & properly washed.
COS
Observations
IN
9 No bare hand contact with RTE foods or approved alternate method properly followed.
