Inspection Information
Facility Name:	Big Boy
[?] Facility Type:	Full Service without Alcohol
[?] Inspection type:	Routine Inspection
[?] Inspection date:	07-August-2018

3-501.16 (A)(2), (B) / POTENTIALLY HAZARDOUS FOOD, COLD HOLDING Priority Item Corrected During Inspection All potentially hazardous food/TCF were holding at improper temperature between 50-56°F for longer than 4 hours in the walk in cooler, such as raw meats, cheese, sour cream, pasteurized eggs, deli meat and other food items. In the salad bar cooler, hard boiled eggs, three containers of pasta salad holding at a temperature between 46F-50F for more than four hours. Discard above noted food items. Action Taken: Operator discarded above noted food items.
4-501.11 / GOOD REPAIR, PROPER ADJUSTMENT, AND OPERATION Core Item Repeat The walk in cooler was unable to maintain potentially hazardous food/TCF below or at 41F. The air temperature was 55F. Maintain equipment in good repair. Do not store any PHF until cooler is repaired. Correct By: 08-Aug-2018
4-602.11 (A-D) / EQUIPMENT FOOD-CONTACT SURFACE Priority Item The ice cream shack nozzles do not get washed, rinsed and sanitized every four hours. Wash, rinse and sanitize above noted nozzles every four hours when in continuos use. Correct By: 17-Aug-2018
4-702.11 / BEFORE USE AFTER CLEANING Priority Item The chlorine dishmachine has a concentration of 0ppm per test strip. Repair above noted dishmachine and set up one compartment sink to sanitize food contact surfaces. Correct By: 08-Aug-2018
5-202.12 (A) / HANDWASHING SINK, INSTALLATION Priority Foundation Item The handsink located in wait service station has a water temperature of 70F. Provide a water temperature of at least 38°C (100°F) through a mixing valve or combination faucet. Correct By: 17-Aug-2018
5-205.11 / USING A HANDWASHING SINK Priority Foundation Item Corrected During Inspection Handsink being used a dump sink, utensiles were stored inside basin during inspection and is unavailable for proper handwashing. Train food employees that handwashing sinks shall not be used for any other purpose than handwashing. Action Taken: Employee removed spoons from handwashing sink and stopped dumping ice water when instructed to do so.
6-202.13 / INSECT CONTROL DEVICES, DESIGN AND INSTALLATION Core Item Corrected During Inspection Fly tape hanging directly above a cooking pan and near ladles in the back prep area. Removed fly tape away from food, food equipment and single use items. Action Taken: Operator removed above noted item from prep area.
7-102.11 / COMMON NAME Priority Foundation Item Corrected During Inspection Chemical spray bottles missing a label of common name of the content material stored inside a bin in the warewashing area. Label working containers. Action Taken: Operator labeled above noted bottles.
7-201.11 / SEPARATION Priority Item Corrected During Inspection Oven cleaners were stored on the shelve above bread and next to food on top of grill in the main cookline area. Rearrange area so that toxic materials are stored below or away from food, equipment and single service items. Action Taken: Operator stored above noted chemical cans in an approved location.
7-209.11 / STORAGE - PERSONAL CARE ITEMS Core Item Corrected During Inspection Employee hand lotion improperly stored next to straws in the serving station in the front area. Store employee personal care items in area designated for employee belongings.. Action Taken: Employee discarded hand lotion voluntarily.
FL 289.2129 / Certification of managerial employee under program accredited by American national standards institute; rules. Core Item The food safety manager's certification has expired or they have not completed an approved training program. The food safety manager must renew certification that has expired or complete an approved training program. Correct By: 07-Oct-2018