3717-1-03.4(F)(1)(a) / Time/temperature controlled for safety food - hot holding.
Critical Repeat TCS foods not being hot held at the proper temperature. The chicken holding in the hot holding cabinet was 120F. All TCS food shall be held at 135F or higher to prevent the growth of bacteria. Reheat the chicken to at least 165F or discard it.
3717-1-03.4(F)(1)(b) / Time/temperature controlled for safety food - cold holding.
Critical Repeat TCS foods not being cold held at the proper temperature.The True glass door cooler is holding gravy at 46F. All TCS food be held at 41F or less to prevent the growth of bacteria.
3717-1-07(B) / Poisonous or toxic materials: Working containers - common name.
Critical Working containers of poisonous or toxic materials not properly labeled. Observed an unlabeled spray bottle that the PIC stated contained bleach water. Label all working containers to prevent chemical contamination.
3717-1-02.4(A)(2) / PIC - Manager Certification
Facility does not have an employee with manager certification in food protection.
3717-1-03.4(C) / Thawing - temperature and time control.
Corrected During Inspection TCS foods not properly thawed. Observed vacuum packaged fish thawing in the prep sink (not under cool runnig water). The fish must either be removed from packaging and thawed under refrigeration or remain in the package and thawed under cool running water and then promptly removed fro the package.
3717-1-04.1(Y) / Temperature measuring devices.
Hot and cold holding equipment thermometer was missing, located incorrectly, or not easily readable. There was no cooler thermometer for the True glass door cooler.
3717-1-04.8(E)(1) / Single-service and single-use articles - storage
Observed boxes of to-go cartons stored directly on the floor of the office. Store all single-use articles at least six inches off the floor and in a designated dry storage area where the physicl surfaces are all smooth, non-abosrobent and easily cleanable.
3717-1-04.4(S)(1) / Single-service articles and single-use articles - use limitation.
Repeat Re-use of single-service or single-use articles. Observed single-use plastic containers being re-used to store food. Discontinue this practice.
3717-1-04.4(B) / Cutting surfaces.
Cutting blocks or boards cannot be effectively cleaned and sanitized.
3717-1-04.1(A) / Equipment and utensils - durability and strength.
The True glass door cooler is holding TCS food above 41F. Adjust the cooler accordingly and repair as necessary. If the cooler cannot maintain proper temperature, TCS food may not be stored in it.
3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Non-food contact surfaces of equipment are unclean. Observed considerable build up on the exterior of the cookline equipment. Thoroughly clean the equipment.
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Repeat Facility not maintained clean. Observed grease and food debris on the floor around the fryers and grill.
3717-1-06.4(A) / Repairing.
Repeat Physical facilities not maintained in good repair. Observed two ceiling vents missing in the ceiling.Replace the missing vents.
3717-1-06.4(A) / Repairing.
Repeat Physical facilities not maintained in good repair. Observed a missing floor tile on the cookline.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 13-January-2022
| Comments |
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| Spoke with owner, Carl Byrd. |