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22: 0820 (A2) During discussion with the person in charge regarding the chicken breading station, they stated that the chicken breading is not sifted, and thrown out after approximately 6 hours on the line. Explained to the person in charge that due to the breading being in contact with raw chicken, the breading needed to be sifted or discarded every 4 hours, or kept at 41'F or below.
Corrective Actions: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control.
28: 3330 Observed several spray bottles of chemicals throughout the kitchen that were not labeled. Bottles were labeled during inspection.
Corrective Actions: Properly label working containers of toxic items with the common name.
28: 3340 Observed three spray bottles of unidentified chemicals hanging above the clean side of the dish machine staging tables. Bottles were removed during inspection.
Corrective Actions: Store containers of hazardous chemicals in an area that is not above food, equipment, utensils, linens or single service items.
40: 240 Employees observed working in the prep area without proper hair restraints. Employee retrieved a hat from their car during inspection.
Corrective Actions: Food employees shall wear hair restraints such as hats, visors, hair nets or beard nets to effectively keep their hair from contacting exposed food, clean equipment, utensils, linens, and unwrapped single-service items. This section does not apply to food employees such as counter staff who ONLY serve beverages and wrapped or packaged foods, hostesses, and wait staff.
44: 1960 Clean stainless steel storage pans on the clean equipment rack were not observed stored in a position to allow air-drying.
Corrective Actions: After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining before contact with food.
47: 1570 Observed two wire shelving units in the kitchen holding clean equipment that are covered in rust.
Corrective Actions: Repair the shelves to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
48: 1520 An irreversible registering temperature indicator was not provided for the hot water mechanical warewashing operation.
Corrective Actions: In hot water mechanical warewashing operations, an irreversible registering temperature indicator shall be provided and readily accessible for measuring the utensil surface temperature.
49: 1800 The following non-food contact surfaces were observed soiled with grime and debris: 1-the condenser box in the walk in cooler, 2-the bulk storage bins, 3-inner surface to the door to the walk in cooler.
Corrective Actions: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
55: 3180 The ceiling tiles around the air ducts in the kitchen and the ceiling tiles around the ducts were observed soiled with dust and dirt.
Corrective Actions: Clean ceiling tiles and vents as often as necessary to keep them clean.
55: 3170 The ceiling in the dry storage room and several ceiling tiles in the kitchen were observed damaged.
Corrective Actions: Replace the ceiling in the dry storage room and replace the torn ceiling tiles in the kitchen so it is: 1. smooth, durable and easily cleanable 2. nonabsorbent
56: 3080 Less than 50 foot candles of light was noted at the cook's line. Observed only 10 foot candles in this area. With the line overhead lights on, it only measured 25 foot candles.
Corrective Actions: Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
Abbreviations: WIC - walk in cooler; RIC - reach in cooler; WIF - walk in freezer; RIF - reach in freezer; HH - hot holding; CH – cold holding; ST - surface temperature; IT - internal temperature; ppm - parts per million; PHF - potentially hazardous foods; TCS - temperature controlled for safety; UCRIC – under counter reach in cooler
| Description | Temperature | State of Food |
| Cooked Spaghetti-IT-Low Boy | 36 °F | Cold Holding |
| Pork Ribs-IT-WIC | 38 °F | Cold Holding |
| Fish-IT-Cold Holding Drawers | 36 °F | Cold Holding |
| Raw Hamburger-IT-CH Drawers | 40 °F | Cold Holding |
| Red Chili-IT-LIne | 170 °F | Hot Holding |
| Chicken Wings-IT | 177 °F | Cooking |
| Shredded Cheese-IT-Prep Unit | 41 °F | Cold Holding |
| Cooked Chicken Wings-IT-CH Drawers | 38 °F | Cold Holding |
| Pulled Pork-IT-Prep Unit | 41 °F | Cold Holding |
| Chicken Breast-IT | 177 °F | Cooking |
| Texas Chili-IT-Line | 171 °F | Reheating |
| Diced Tomatoes-IT-Prep Unit | 40 °F | Cold Holding |
| Pico de Gallo-IT-Prep Unit | 39 °F | Cold Holding |
| Par Cooked French Fries-IT-WIC | 36 °F | Cold Holding |
| Hamburger-IT | 171 °F | Cooking |
| Cooked Spaghetti-IT-WIC (after 1 hour) | 40 °F | Cooling |
| Texas Chili-IT-WIC | 37 °F | Cold Holding |
| Machine Name | Sanitization Method | Thermo Label | PPM | Sanitizer Name | Sanitizer Type | Temperature |
| bar wiping cloth bucket | chemical | 100 | bleach | chlorine | 76 °F | |
| 3 compartment sink | chemical | 100 | bleach | chlorine | 88 °F | |
| dish machine | thermal | 167 | 187 °F |
| Description | Temperature |
| Chest Freezer 1 | -10 °F |
| Expo Prep Unit | 37 °F |
| Cook's Prep Unit | 37 °F |
| Cold Holding Drawers | 39 °F |
| Chest Freezer 2 | -7 °F |
| Bar Low Boy | 37 °F |
| Walk in Cooler | 36 °F |
| Walk in Freezer | -3 °F |
| Low Boy | 36 °F |
| Large Chest Freezer | -6 °F |