| 3-501.15 (A) / COOLING METHODS Priority Foundation Item Improper cooling methods observed. Container of sausage gravy in the walkin cooler is tightly coveredat 78 degrees. Adjust procedures or methods to assure that food is properly cooled to 41°F or below. Cool breakfast foods (or any food that is to be cooled and reheated the next day) in an ice water bath until it reaches 70 degrees (within 2 hrs) transfer to cooler. DO NOT tightly cover foods during the cooling process.  |
| 3-501.18 / READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD, DISPOSITION Priority Item Corrected During Inspection 5 half pints of milk were the front cooler past the exp. date of 11/24. Pay close attention to dates on foods. Discard potentially contaminated or unsafe foods. Action Taken: milk was removed and replaced with fresh |
| 5-202.13 / BACKFLOW PREVENTION, AIR GAP Priority Item No air gap provided on the ice machine. Provide an air gap between the drainline equipment and sewer system to protect water supply by raising the drainline to rest above the floor drain. |
| Comments |
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| Todays visit is to conduct a routine inspection. This writer arrived to find all foods being held at the required temperatures. All food handlers were wearing hair restraints. |