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15: 470 EHS observed a container of raw chicken stored on top two containers of cooked chicken wings in the walk in cooler.
Corrective Actions: Prevent potential cross contamination by not storing raw animal proteins over ready to eat foods.
COS- The person in charge (PIC) moved the raw chicken to below the ready to eat foods.
22: 0820 (A2) All TCS (time temperature control for safety) foods in the walk in cooler are cold holding at improper temperatures.
Corrective Actions: Cold hold TCS foods at 41F or less.
According to the PIC the walk in cooler was serviced yesterday and was able to maintain proper food temperatures.
The owner called and scheduled same day service on the the cooler and employees started relocating TCS foods to another walk in cooler.
EHS to follow up within 72 hours on repairs to the walk in cooler.
23: 830 Butter chicken and butter chicken sauce held in the low boy cooler are not date marked for disposition to reflect a maximum holding time of 7 days from the day that it was prepared.
Corrective Actions: Refrigerated, ready-to-eat, TCS foods (time/temperature control for safety food) that are prepared on site and held at 41°For below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS. TCS foods shall be served or sold within the 7 days.
According to the PIC the butter chicken ingredients are prepped every Wednesday and Sunday.
23: 840 cooked pulled pork date marked 7/20/22 and 7/22/22 (3 containers total) and one container of pico date marked 7/22/22. These TCS foods were held past 7 days (from prep date) in the cooler
Corrective Actions: Refrigerated, ready-to-eat, TCS foods (time/temperature control for safety food) that are prepared on site and held at 41°For below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS. TCS foods shall be served or sold within the 7 days.
COS- said TCS foods were voluntarily discarded.
25: 930 Upon review of the menu it was observed that several menu items are not properly marked with a disclosure (**) such as brunch items with poached eggs (served undercooked)
Corrective Actions: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
48: 1530 Facility does not have sanitizer test strips to test both the dish machine sanitizer and the quat sanitizer at the three compartment sink.
Corrective Actions: Obtain low temp bleach and quat sanitizer test kits so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
Monitor walk in cooler very closely measure food temperatures frequently to ensure they are holding properly.
| Description | Temperature | State of Food |
| cheese dip (walk in ) | 51 °F | Cold Holding |
| potato wedges | 39 °F | Cold Holding |
| pork belly | 41 °F | Cold Holding |
| grits (line) | 40 °F | Cold Holding |
| chicken (line) | 41 °F | Cold Holding |
| pork belly (walk in ) | 51 °F | Cold Holding |
| cut tomatoes | 51 °F | Cold Holding |
| pork taco | 51 °F | Cold Holding |
| pico | 40 °F | Cold Holding |
| raw chicken (line) | 40 °F | Cold Holding |
| HB eggs | 57 °F | Cold Holding |
| grits (walk in ) | 51 °F | Cold Holding |
| butter chicken | 41 °F | Cold Holding |
| leafy greens (line) | 40 °F | Cold Holding |
| chicken broth | 88 °F | Reheating |
| Machine Name | Sanitization Method | Thermo Label | PPM | Sanitizer Name | Sanitizer Type | Temperature |
| low temp dish machine | mechanical | 50 | low temp chlorine | chemical | 120 °F |