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[?] A summary of the violations found during the inspection are listed below.

3717-1-02.4(B)(1) / PIC: Demonstration of Knowledge - No Critical Violations
Critical PIC unable to demonstrate knowledge by having no critical violations. OBSERVED CRITICAL VIOLATIONS AT TIME OF INSPECTION. THE OPERATOR SHALL MAINTAIN CONTROL AND OVERSIGHT OF THE OPERATION TO ENSURE THAT CRITICAL VIOLATIONS DO NOT OCCUR.

3717-1-03.4(D) / Cooling - temperature and time control.
Critical Corrected During Inspection Improper cooling of TCS food. OBSERVED CARAMELIZED ONIONS COOLING AND HELD AT 98 DEGREES IN THE COOLER DRAWER UNDER THE GRILL. TO LIMIT THE GROWTH OF PATHOGENS THAT MAY CAUSE A FOODBORNE ILLNESS, TCS FOODS SHALL BE RAPIDLY COOLED FROM 135-70 DEGREES F: WITHIN 2 HOURS, AND FROM 70-41 DEGREES F: WITHIN 4 HOURS.

3717-1-03.4(F)(1)(b) / Time/temperature controlled for safety food - cold holding.
Critical Corrected During Inspection TCS foods not being cold held at the proper temperature.OBSERVED THE FOLLOWING TCS FOODS HELD AT IMPROPER TEMPERATURES IN THE WALK IN COOLER: -BLACK BEANS:51*F -PULLED PORK:46-48*F -SPINACH DIP:46*F TO LIMIT THE GROWTH OF PATHOGENS THAT MAY CAUSE A FOODBORNE ILLNESS, TCS FOODS SHALL BE HELD AT 41 DEGREES F OR BELOW IN COLD HOLDING.

3717-1-03.4(I)(1) / Time as a public health control - written procedures
Corrected During Inspection No written procedures for time as a public health control. OBSERVED NO WRITTEN PROCEDURES FOR VARIOUS SAUCE/AIOLIS WHEN USING TIME AS A PUBLIC HEALTH CONTROL.

3717-1-03.4(E) / Cooling methods - temperature and time control.
Corrected During Inspection Improper method for cooling TCS foods. OBSERVED CARAMELIZED ONIONS COOLING IN THE COOLER DRAWER UNDER THE GRILL. FOODS SHALL BE COOLED IN THE WALK IN COOLER.

3717-1-02.3(C) / Hair restraints - effectiveness.
Food employee(s) not wearing a hair restraint. OBSERVED A FOOD EMPLOYEE WITHOUT A HAIR RESTRAINT.


Inspection Information


Facility Type: Commercial FSO < 25000 sq. ft.

[?] Inspection Type: Standard/Critical Control Point

Inspection Date: 04-October-2021




Comments
CRITICAL CONTROL POINT INSPECTION
VI - TCS Food: TCS foods were not being held at the proper temperature.
TCS foods not being cold held at the proper temperature.OBSERVED THE FOLLOWING TCS FOODS HELD AT IMPROPER TEMPERATURES IN THE WALK IN COOLER:
-BLACK BEANS:51*F
-PULLED PORK:46-48*F
-SPINACH DIP:46*F
TO LIMIT THE GROWTH OF PATHOGENS THAT MAY CAUSE A FOODBORNE ILLNESS, TCS FOODS SHALL BE HELD AT 41 DEGREES F OR BELOW IN COLD HOLDING.
VI - TCS Food: Observed improper method for cooling TCS foods.
Improper cooling of TCS food. OBSERVED CARAMELIZED ONIONS COOLING AND HELD AT 98 DEGREES IN THE COOLER DRAWER UNDER THE GRILL. TO LIMIT THE GROWTH OF PATHOGENS THAT MAY CAUSE A FOODBORNE ILLNESS, TCS FOODS SHALL BE RAPIDLY COOLED FROM 135-70 DEGREES F: WITHIN 2 HOURS, AND FROM 70-41 DEGREES F: WITHIN 4 HOURS.
VIII - P - Consumer Advisory: Observed a consumer advisory on the menu for animal foods that are served raw, undercooked or not otherwise processed to eliminate pathogens.