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3: 0070 (15) Observed the operator not provide a verifiable way of showing designated training for handling sick food handlers.
Corrective Actions: Operator must provide a verifiable training for food handlers to handle sick employees with one of the big 6 food borne illnesses.
5: 255 Observed no written procedures for cleaning vomit and diarrheal event.
Corrective Actions: Operator must have written procedures to clean up vomit and diarrheal event to prevent spread of norovirus.
Operator was provided a handout of written procedures.
10: 3045 Observed no hand wash sign at the hand wash sink next to dishmachine.
Corrective Actions: Hand wash signs must be provided at all hand wash sinks to designate appropriate sinks to hand wash.
10: 2310 Observed the hand wash sink on the cook line blocked with dish detergent stored inside the sink basin
Corrective Actions: All hand wash sinks must be fully accessible to designate easy access of hand washing .
15: 470 Observed an open case of raw eggs stored above open container of cream cheese in the reach-in refrigerator.
Corrective Actions: All raw food items must be stored below ready-to-eat (RTE) food items to prevent cross contamination.
15: 470 Observed raw meat stored beside cooked bacon in the wlk-in refrigerator.
Corrective Actions: Operator must store raw meats under RTE food to prevent cross contamination.
16: 1770 (A) Observed the meat slicer was not cleaned from sight and touch.
Corrective Actions: Operator must thoroughly clean the meat slicer to prevent build up of debris and the spread of listeria.
16: 1780 (E) Observed the interior portion of the soda nozzle in the bar area soiled with build up of "mold-like" substance.
Observed the interior of the Pepsi ice shoot and interior of big ice bin, located near the walk-in-refrigerator, soiled with "mold-like" substance.
Corrective Actions: Operator must clean the ice bin, Pepsi ice shoot, and soda nozzle to prevent build up and cross contamination.
21: 0820 (A1) Observed a stainless container, under a heat lamp, filled with sausage links improperly hot holding at a temperature 76 deg. F and 132 deg. F for over 2 hours.
Another hot holding temperature was taken and sausages were hot holding at 91 deg. F
Corrective Actions: Operator must reheat the food items to 165 deg. F within 2 hours to prevent growth of bacteria.
Operator reheated some of the sausages to 172 deg. F
22: 0820 (A2) Observed the gyro meat cold holding at a temperature of 42 deg. F for 3 hours.
Corrective Actions: Operator must cold hold all TCS food items to 41 deg .F or below to prevent growth of bacteria.
23: 830 Observed diced ham and portobello mushroom stored in the reach-in refrigerator not date marked.
Corrective Actions: Operator must date mark all RTE TCS food to prevent growth of bacteria and to prevent listeria growth.
25: 930 Observed the consumer advisory not have an asterisk beside the food items that are served undercooked on the menu.
Corrective Actions: Operator must add the asterisk to the food items that are served undercooked to designate what foods could contribute to food borne illness when eaten undercooked.
28: 3340 Observed two chemical spray bottles stored on the hand wash sink.
Corrective Actions: All chemical spray bottles must be isolated in a place to prevent contamination within food, utensils, equipment, linen, and single service use items.
28: 3330 Observed two chemical spray bottles unlabeled.
Corrective Actions: All chemical spray bottles must be labeled to designate what chemical is used.
36: 1510 Observed no internal food thermometer provided from the operator to check internal food temperatures.
Corrective Actions: A food thermometer must be provided to measure the internal cook temperature of food.
39: 610 Observed a container of waffle mix and box of bread on the floor in the WIR.
Corrective Actions: Food must be lifted 6 in off the floor to prevent cross contamination and easy access of cleaning.
40: 240 Observed food handlers preparing food without wearing a beard restraint.
Corrective Actions: Food handlers must wear a beard restraint to prevent cross contamination.
Operator provided beard restraints to food handlers.
41: 570 Observed a low sanitation of 100ppm of quaternary ammonium in the wiping bucket.
Corrective Actions: Operator must have 200ppm-400ppm of quaternary ammonium in wiping bucket to properly sanitize food contact surfaces.
43: 550 Observed a kitchen knife stored under the hot holder not protected from contamination.
Corrective Actions: Operator must wash, rinse, and sanitize the knife and store in a place that will prevent cross contamination.
47: 1060 Observed several pieces of carboard on the floor in the dishmachine and on shelves under the hot holder.
Corrective Actions: All floor surfaces must be non absorbent, easily cleanable, and smooth to prevent build up.
The cardboard was removed.
48: 1370 Observed no visible alarm system for the dishwashing machine to determine when there is low sanitizer and low detergent.
Corrective Actions: An alarm system must be added to the dish machine to determine when there is low sanitizer and low detergent.
Operator must call supplier to add an alarm system.
49: 1800 Observed the interior vent hood filter filled with dust and the bottom of the reach-in freezer soiled with food debris.
Corrective Actions: Operator must have the ventilation hood cleaned to ensure accuracy of the ventilation hood properly venting laden gas vapors.
The interior of the refrigerator must be cleaned to prevent build up.
55: 3180 Observed walls behind the dish machine soiled with "mold-like" substance.
Corrective Actions: Operator must clean the walls to prevent build up.
55: 3220 Observed mops stored on the floor that were not hung to dry after use.
Corrective Actions: Operator must hand the mops to dry to prevent cross contamination on other surfaces.
56: 3260 Observed a jacket stored on a rack of cans on the same side as the cook line.
Corrective Actions: All personal belongings must be stored in a locker or designated area away from food, equipment, utensils, linen, and single-service items.
No comments
| Description | Temperature | State of Food |
| Gyro meat | 42 °F | Cold Holding |
| Sherbert ice cream | 29 °F | Cold Holding |
| Salsa | 39 °F | Cold Holding |
| Sausage link | 172 °F | Reheating |
| Diced ham | 38 °F | Cold Holding |
| Raw salmon | 41 °F | Cold Holding |
| Cut tomatoes | 41 °F | Cold Holding |
| Omelet | 145 °F | Cooking |
| Whipped butter | 41 °F | Cold Holding |
| Raw burger | 41 °F | Cold Holding |
| Sausage links | 91 °F | Hot Holding |
| Marinara sauce | 160 °F | Hot Holding |
| Cut cantelope | 35 °F | Cold Holding |
| portobello mushroom | 37 °F | Cold Holding |
| Grits | 155 °F | Hot Holding |
| Hollandaise sauce | 139 °F | Hot Holding |
| Sausage links | 76 °F | Hot Holding |
| Fries | 146 °F | Cooking |
| Italian sausage | 37 °F | Cold Holding |
| Cut sausage | 46 °F | Cooling |
| Cut turkey | 40 °F | Cold Holding |
| Sausage links | 132 °F | Hot Holding |
| Turkey bacon | 174 °F | Cooking |
| Home fries | 39 °F | Cold Holding |
| Burger | 168 °F | Cooking |
| Chicken Grilled | 180 °F | Cooking |
| Yogurt | 37 °F | Cold Holding |
| Hash brown | 152 °F | Cooking |
| Whole milk | 41 °F | Cold Holding |
| Spinach | 52 °F | Cooling |
| Cut ham | 38 °F | Cold Holding |
| Machine Name | Sanitization Method | Thermo Label | PPM | Sanitizer Name | Sanitizer Type | Temperature |
| HT-25 Dishmachine | 100 | Chlorine | ||||
| Sanitation wiping bucket | 100 | Quat | ||||
| Sanitation wiping bucket | 200 | Quat |