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16: 1770 (A) The following food contact surfaces were observed soiled: 1-the white cutting board hanging over the 3 compartment sink and the cutting boards along the cook's line prep units (stained), 2-the lemon wedge cutter, 3-the onion slicer, 4-22 sauce bucket lids on the clean equipment rack (not even rinsed off), 5-squeeze bottle lid. All items were taken to the dish machine to be cleaned.
Corrective Actions: Clean food contact surfaces of equipment and utensils between and after uses to prevent cross contamination.
47: 1550 The chicken prep sink and the hand sink on the expo line need to be re-sealed to the walls.
Corrective Actions: Seal the sinks to adjoining equipment or walls since it is exposed to spillage or seepage.
47: 1570 Observed the following: 1-plastic insert pans that were either melted or cracked, 2-a line reach in cooler that is not working, 3-2 microwaves with the handles broken off.
Corrective Actions: Repair the equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
51: 2260 Observed a hose attached to a faucet fixture without a backflow prevention device. There was a spray nozzle on the end of the hose that was under pressure. Water was turned off during inspection. Suggested installing a backflow prevention device on the hose.
Corrective Actions: Provide the approved backflow or backsiphonage device for the specific application and type of device to prevent contamination of the drinking water system.
55: 3180 The following physical facilities are not cleaned as often as necessary to keep them clean: 1-the light covers throughout the kitchen, 2-the floor in the walk in freezer, 3-the walls in the prep area.
Corrective Actions: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
55: 3170 The tile in the mop sink is broken or missing and the chair rail is missing at the server's station exposing a sharp edge.
Corrective Actions: Repair or replace the tile to make it smooth and easily cleanable, And repair the chair rail.
56: 3080 Observed 25 foot candles of light on the cook's line, 20 foot candles in the prep area and 30 foot candles at the expo station.
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
Facility is going to remodel the kitchen at the end on November. Left a Plan Review packet and Guide Letter with the person in charge.
| Description | Temperature | State of Food |
| Chicken Wings-IT | 183 °F | Cooking |
| Machine Name | Sanitization Method | Thermo Label | PPM | Sanitizer Name | Sanitizer Type | Temperature |
| 3 compartment sink | chemical | 200 | Solution QA | quaternary ammonium | 70 °F | |
| bar dish machine | chemical | 50 | Super 8 | chlorine | ||
| dish machine | chemical | 50 | Super 8 | chlorine |
| Description | Temperature |
| Walk in Freezer | -8 °F |
| Grill Prep Unit | 36 °F |
| Chicken Walk in Cooler | 33 °F |
| Produce Walk in Cooler | 40 °F |
| Taco Prep Unit | 37 °F |
| Freezer Drawers | 5 °F |