| 3-302.11 (A)(1)(a & b), (A)(2) / PACKAGED AND UNPACKAGED FOOD - SEPARATION, PACKAGING, AND SEGREGATION Priority Item Corrected During Inspection Observed two containers of pooled eggs being stored above ready to eat foods in reach in cooler on cookline; burger next to lettuce. Relocate eggs to store below ready to eat foods to prevent possible cross-contamination. Action Taken: PIC relocated eggs to bottom shelf; burger relocated to different area.  |
| 3-304.15 (A) / GLOVES, USE LIMITATION Priority Item Corrected During Inspection Observed cooks performing different tasks on the cookline while wearing gloves.. Single-use gloves shall be used for onlyone task; or handling ready to eat foods. Action Taken: Educated cooks; wearing gloves properly by end of inspection. |
| 3-501.15 (A) / COOLING METHODS Priority Foundation Item Corrected During Inspection Observed inproper cooling methods of meat sauce; placed ontop of container of ice- pot had not reached 135 degrees yet. Use one of the following cooling methods: ice bath, ice paddle, shallow pans, smaller portions. Action Taken: Staff placed smaller portions into ice bath. |
| 3-501.16 (A)(1) / POTENTIALLY HAZARDOUS FOOD, HOT HOLDING Priority Item Corrected During Inspection Observed pot of chili in hot holding unit at an internal temperature of 117°F. All hot holding foods shall be maintained at 135°F or higher; chili made in the a.m. Action Taken: Chili was reheated on stove to 165 degrees for 15 seconds. |
| 4-501.11 / GOOD REPAIR, PROPER ADJUSTMENT, AND OPERATION Core Item Corrected During Inspection Observed reach in prep-top cooler on cookline maintaining 52 degrees daily use foods (sliced ham, turkey, corned beef, meatloaf) placed in cooler in am-maintaining 46 degrees to 55 degrees relocate ham, turkey, corned beef to proper cold-holding unit maintaining 41 degrees or colder; discard meatloaf that was stored in cooler over night. Adjust cooler temperature or have cooler serviced.. Action Taken: PIC discovered breaker popped. Switched breaker unit maintaining 41 degrees at the end of inspection. |
| 4-601.11 (A) / EQUIPMENT, FOOD CONTACT SURFACES, AND UTENSILS Priority Foundation Item Corrected During Inspection Observed unknown substance leaking from bracket-holding blade (possible lubricant). Equipment food-contact surfaces shall be cleaned at any time of the operation when contamination could have occurred. Action Taken: Staff disassembled meat slicer; wash, rinse, santize. |
| 6-301.11 / HANDWASHING CLEANSER, AVAILABILITY Priority Foundation Item Corrected During Inspection Observed no hand soap at waitress hand sink. Hand soap shall be provided at all times for proper handwashing. Action Taken: Staff provided hand soap. |
| 6-301.12 / HAND DRYING PROVISION Priority Foundation Item Corrected During Inspection Observed no paper towel at waitress hand sink. Provide paper towel for proper hand washing technique.. Action Taken: Staff provided paper towel. |
| Comments |
|---|
| This facility is clean. All hot holding temperatures were in the safety zone. Hair restraints observed. |