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10: 2310 The handwashing station behind the front service counter is being used for purposes other than washing hands. Staining from coffee is evident down in the sink.
Corrective Actions: Hand sinks are for hand washing only, and no other purpose.
16: 1780 Metal pans with towels in the bottom used to store raw shell eggs that are kept out for use. Eggs break, and are observed on the towel in the bottom of the pan. Eggs refilled in same pan with same towel. Eggs in pan measured at 80 F+.
Corrective Actions: Food contact surfaces of equipment and utensils must be cleaned and sanitized at least every 4 hours to prevent contamination by bacterial growth.
21: 0820 (A1) Home fries/diced potatoes observed holding at 114-146 F. Sausage links observed holding at 128-151 F.
Corrective Actions: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
Hold time of these food items is minimal. Consider writing and putting a time policy in place, listing a maximum hold time of 4 hours or less.
22: 0820 (A2) Foods stored in the right make-up table cooler (ie. lettuce, salad mix, sliced tomatoes, yogurt) and some batter (waffle batter) in the corner 1-door reach-in cooler cold holding at improper temperatures. Can of whip cream stored on counter in waitstaff area. Small bars that provide a tight fit in the top wells of the right make-up table cooler were not in use on the line during the inspection.
Corrective Actions: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
22: 0820 (B) Raw shell eggs observed stored sitting out in a pan in the food preparation area. Infared thermometer recorded a surface temperature of 46 F for one pan (full), and 86 F for another (almost empty) pan.
Corrective Actions: Eggs that have not been treated to destroy Salmonella shall be stored in refrigerated equipment that maintains an ambient temperature of 45°F or less.
Another option is to write a time control policy for raw shell eggs, and staff record what time they pull each pan of eggs out for use.
41: 570 All quaternary ammonia sanitizer buckets testing at 0 ppm. Dispenser at the 3-vat sink observed pulling very little chemical through the premix system.
Corrective Actions: Container of sanitizer changed out to a new/full one. Dispensing system then began dispensing a solution of 200 ppm quaternary ammonia.
48: 1720 Employees are not checking the concentration of the sanitzer being dispensed.
Corrective Actions: Utilize the chemical test strips for the sanitizer dispenser and the low temperature chemical dish machine.
Discussed and provided: FDA code updates newsletter, vomit clean-up procedures, QR code.
Suggestions:
1. Make sure to use really cold water when reconstituting batter, which also entails hot melted butter. Potentially use ice to cool down cold water prior to mixing batter.
2. Suggest turning down the thermostat on the right make-up table cooler, as well as the walk-in cooler.
3. Suggest rearranging the product in the top wells of the right make-up table cooler. Move the truly time and temperature control for safety (TCS) items to the cold wells in the top right hand side of the unit. Creating distance to the heat source/hot holding unit for the potatoes and meats, should help provide better cold holding.
4. Don't stock the top rails of the make-up table cooler without the small bars that help keep air from escaping between the pans.
5. Check sanitizer concentrations daily. No red solution being pulled through the premix dispenser tubing is an indication of a problem.
6. Consider writing a time policy to include: raw shell eggs, batter mixes in/out for continuous use, breakfast potatoes, sausage links. Let the inspector know if this is something the facility wants assistance in developing.
| Description | Temperature | State of Food |
| sausage gravy 183, hollandaise in hot box | 178 °F | Hot Holding |
| french toast batter pan (in use) in TA RIC | 42 °F | Cold Holding |
| milk (in use) in front 1-door RIC | 42 °F | Cold Holding |
| honeydew 40, cantaloupe 40, yogurt in top right MUT, right side | 37 °F | Cold Holding |
| chicken tenders, 186-210 | 186 °F | Cooking |
| sourcream 37, roasted tomatoes in bottom of left MUT | 38 °F | Cold Holding |
| sausage 38-39, steak 41, country ham in drawers under grill | 42 °F | Cold Holding |
| lettuce/salad mix in top right MUT, left side 43-48 | 48 °F | Cold Holding |
| waffle batter pan (in use) in TA RIC | 53 °F | Cold Holding |
| sourcream 40, chicken breast in bottom of right MUT | 39 °F | Cold Holding |
| sausage links on line 128-151 | 128 °F | Hot Holding |
| home fries on line 114-146 | 114 °F | Hot Holding |
| sausage patties 141-152, grits 160, sausage gravy 158, hollandaise 174, grits | 190 °F | Hot Holding |
| pans of raw shell eggs stored out at room temperature 46, 85-89 | 89 °F | Cold Holding |
| turkey 37, sliced tomatoes 44, yogurt in top right MUT, left side | 46 °F | Cold Holding |
| waffle batter 40, andouille sausage 40-41, ham 39, sliced tomatoes 40, honeydew 40, mac+cheese in WIC | 39 °F | Cold Holding |
| sliced tomatoes 41-42, cut leafy greens in bottom of right MUT 43-47 | 47 °F | Cold Holding |
| diced tomatoes 40, spinach 38, country ham 35, sausage crumbles 35, c. bacon 40, cooked shrimp 36, c.beef 38, diced tomatoes in top of left MUT | 33 °F | Cold Holding |
| scrambled eggs | 173 °F | Cooking |
| Machine Name | Sanitization Method | Thermo Label | PPM | Sanitizer Name | Sanitizer Type | Temperature |
| low temperature chemical dish machine | quaternary ammonia buckets/dispenser 0 ppm, 100 ppm, 200 ppm with new chemical bottle | 100 |