16: 1780 Observed staff not sanitizing food conctact surfaces after uses, including placing alunium foil boxes on soiled cutting boards before returning to shelf. Additionally preforming no wash rinse and sanizating to the three compartment covers after used with thawing and preperation of raw meat.
Corrective Actions: Any surface that comes into contact with raw animal products or raw vegtables shall be washed rinsed and sanitized after use to prevent contamination.
16: 1770 (A) Observed significant soilage and flaking of storage racks across the facility with a empahsis on the racks in the walkin. Racks were observed cotaminating improperly sealed food.
Corrective Actions: Food Storage racks must be contructed or cleaned to a standard to not allow flaking into RTE food.
40: 240 Observed bearded staff on line withouth Beard restraints.
Corrective Actions: All employees working with food should have hair restraints to prevent contamination.
40: 200 Observed kitchen staff on line with watches and jewelery.
Corrective Actions: Staff should not have watches, rings or jewelry that might transfer contamination, or interfear with proper cleaning.
41: 570 Observed soiled used rag on prep table with signifcant soilage, not stored in sanitizer soultion.
Corrective Actions: All rags that are not currently in use or in storage shall be stored in santizer solutions to prevent contamination.
42: 510 Observed what appeared to be unwashed or heavily soiled celery prepared on a prep station.
Corrective Actions: Fruit and Vegetables shall be washed throughly before being cut and combined with other ingredients. With an educational session with kitchen staff to reaffirm.
43: 550 Observed tongs stored with raw breaded chicken, resting in the base of the pan.
Corrective Actions: All utensils that are in contact with TCS foods must be store with the handles above the top of the food and containers.
47: 1150 Observed mutliple breaks on the inner door of the walkin freezer allowing heavy ice build up and accumlation.
Corrective Actions: Non Food contact surfaces shall be free of projections or crevaces for cleaning and prevention of contamination. Restoring cleanability to the unit before (09/17/24)
47: 1580 Observed the cutting boards on site to have multiple large scratches and scoring across the boards.
Corrective Actions: Having large scratches and scoring on the cutting baords does not allow for santization to occur when applied. Boards shall be resurfaced or discarded if not able to resurfaced to restore functionality by (09/17/24)
48: 1350 Observed both thermometeres on the dishmachine with broken outer covers, with large amounts of water built up on the inside of the covers.
Corrective Actions: Thermometers should be repaired to ensure proper sanitization of warewashing with functionalilty restored by 09/17/24
49: 1800 Observed dry good storage with significant soilage of spices on the bottom boxes in addition to soilage from the flaking racks.
Corrective Actions: Update cleaning frequency to allow for dry storage to be maintained and clean.
54: 2720 Observed Trash Recpetacle with the lid lept opwn while food inside and not in use.
Corrective Actions: Trash Receptacles shall be left shut when not in use to prevent insects and rodents.
54: 2750 Observed the outdoors dumpster accumlated with heavy soilage and debris.
Corrective Actions: Soiled recepacles shall be cleaned at a rate to prevent them from developing into an attractant to insects in rodents, with a through cleaning preformed before (09/17/24)
55: 2810 Observed multple fractured or missing floor tiles across the kitchen line and in the walkin. Additionally the wall next to the walkin allowing the coved moulding to not site flush and create an opening. Finally multiple ceiling tiles across the facility have started to lose structural stability and flaking.
Corrective Actions: The Floors, ceiling and walls will need to maintained and restored to a smooth and cleanable state to prevent contamination and for the safety of staff and employees. With fixes or restoration occuring before (09/17/24)
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| Description | Temperature | State of Food |
| Diced Tomatoes Left Prep | 35 °F | Cold Holding |
| Garlic Butter In Right Prp | 39 °F | Cold Holding |
| Pico De gallo on line | 36 °F | Cold Holding |
| Cole Slaw on server line | 37 °F | Cold Holding |
| Spagetti Noodles | 75 °F | Cooling |
| Riblets in Lower Prep | 35 °F | Cold Holding |
| Pico De gallo Prep | 60 °F | Cooling |
| Noodles | 73 °F | Cooling |
| Burger | 190 °F | Cooking |
| Raw Chicken in 2 Dr Standing Prep | 35 °F | Cold Holding |
| Sliced Tomatoes Center Prep | 40 °F | Cold Holding |
| Machine Name | Sanitization Method | Thermo Label | PPM | Sanitizer Name | Sanitizer Type | Temperature |
| Ecolab Dishwasher | Heat | 185 °F | ||||
| Santizer Solution | Chemical | 704 | Ecolab Sink And Surface | Lactic Acid | 71 °F |
