- Disposition: Warning Issued
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[03A-03-5]
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed raw shell eggs ambient (46F - Cold Holding) the operator stated a temperature check was completed at 7AM showing a temperature of under 40F.
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[05-05-4]
Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Observed a broken ambient thermometer for the 4-door reach in cooler on the cook line.
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[10-07-4]
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed an in-use scoop stored in 130F standing water near the shake station on the server line. The operator increased the temperature to 153F.
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[25-06-4]
Coffee filters not stored inverted or protected from contamination in dry storage. The operator properly stored the coffee filters.
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[36-24-5]
Hole in or other damage to wall at the bottom corner of the doorway in dry storage.
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[29-34-4]
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed no vacuum breaker on a hose bibb with a hose connected in the prep area near the ice machine.
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[01B-36-5]
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Observed hash browns (50F - Cooling) in the walk in cooler. Observed date sticker showing the hash browns were prepared the day prior to inspection. The operator discarded the hash browns.
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[01B-28-5]
Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. Observed raw philly meat date marked 8/3 in the 4-door reach in cooler on the cook line. The operator discarded the philly meat.
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[01B-02-5]
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked steak (46F - Cold Holding); raw philly meat (46F - Cold Holding); raw ground beef (47F - Cold Holding); cooked chicken (47F - Cold Holding); cooked sausage (47F - Cold Holding); cooked ham (47F - Cold Holding); mashed potatoes (49F - Cold Holding); raw turkey bacon (48F - Cold Holding); whipped cream (46F - Cold Holding); hollandaise sauce (49F - Cold Holding); french toast mix (46F - Cold Holding); sour cream (46F - Cold Holding); pistachio cream sauce (48F - Cold Holding); sour cream (46F - Cold Holding); cut tomatoes (46F - Cold Holding); sausage gravy (47F - Cold Holding); chocolate pancake batter (47F - Cold Holding); shredded cheese (46F - Cold Holding); liquid egg (48F - Cold Holding); sliced cheese (47F - Cold Holding); butter sticks (48F - Cold Holding); hash browns (48F - Cold Holding); whipped butter (46F - Cold Holding); liquid egg whites (46F - Cold Holding) in the walk in cooler. All of the above foods have been held overnight. The operator discarded the potentially hazardous foods. Observed liquid egg (47F - Cold Holding); cooked sausage (47F - Cold Holding); sour cream (46F - Cold Holding); raw philly meat (51F - Cold Holding); raw ground beef (50F - Cold Holding); cooked pot roast (49F - Cold Holding); sliced cheese (48F - Cold Holding) in the 4-door reach in cooler. The above foods had been held for more than 4 hours. The operator discarded the potentially hazardous foods.
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[03D-01-5]
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed hash browns (50F - Cooling) in the walk in cooler. Observed date sticker showing the hash browns were prepared the day prior to inspection. The operator discarded the hash browns.
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[03F-02-5]
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Observed butter packets on the server expo line with no time marking. The operator placed a time mark on the butter.
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[12A-13-4]
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed an employee with bare hands handle the food contact surface of coffee filters without washing hands. Educated employee on when bare hand contact is permitted.
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[02C-01-5]
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed raw philly meat date marked 8/3 in the 4-door reach in cooler on the cook line. The operator discarded the philly meat.
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[03A-02-5]
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cut tomatoes (62F - Cold Holding); cooked ham (62F - Cold Holding); shredded cheese (61F - Cold Holding) stored stacked above the fill line in the top section of the reach in cooler on the cook line. The operator emptied half of the contents and stored in the lower portion of the reach in cooler. Observed raw ground beef (47F - Cold Holding); sliced cheese (47F - Cold Holding); cooked ham (46F - Cold Holding); cooked pot roast (47F - Cold Holding); sausage gravy (46F - Cold Holding); liquid egg (46F - Cold Holding); cooked sausage (44F - Cold Holding); sour cream (45F - Cold Holding); raw philly meat (47F - Cold Holding) in the 4-door reach in cooler on the cook line. The operator stated a temperature check was completed at 7AM showing a temperature of under 40F. Observed liquid egg (47F - Cold Holding); cooked sausage (47F - Cold Holding); sour cream (46F - Cold Holding); raw philly meat (51F - Cold Holding); raw ground beef (50F - Cold Holding); cooked pot roast (49F - Cold Holding); sliced cheese (48F - Cold Holding) at 11:30. The operator discarded the foods temped at 11:30. Observed cooked steak (46F - Cold Holding); raw philly meat (46F - Cold Holding); raw ground beef (47F - Cold Holding); cooked chicken (47F - Cold Holding); cooked sausage (47F - Cold Holding); cooked ham (47F - Cold Holding); mashed potatoes (49F - Cold Holding); raw turkey bacon (48F - Cold Holding); whipped cream (46F - Cold Holding); hollandaise sauce (49F - Cold Holding); french toast mix (46F - Cold Holding); sour cream (46F - Cold Holding); pistachio cream sauce (48F - Cold Holding); sour cream (46F - Cold Holding); cut tomatoes (46F - Cold Holding); sausage gravy (47F - Cold Holding); chocolate pancake batter (47F - Cold Holding); shredded cheese (46F - Cold Holding); liquid egg (48F - Cold Holding); sliced cheese (47F - Cold Holding); butter sticks (48F - Cold Holding); hash browns (48F - Cold Holding); whipped butter (46F - Cold Holding); liquid egg whites (46F - Cold Holding) in the walk in cooler. All of the above foods have been held overnight. The operator discarded the potentially hazardous foods.
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[03F-10-5]
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed an incomplete written time as public health control plan. Incomplete information includes: business information, rules and regulations check boxes, requirements, and proposed procedures.
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[21-44-1]
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed a sanitizer bucket stored on a prep table near the shake mixer. The operator properly stored the sanitizer bucket.
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[35B-01-4]
The rear exit door has a gap at the threshold that opens to the outside.
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[08A-05-6]
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw turkey bacon stored over cooked ham in the walk in cooler. The operator discarded the foods due to temperature violations.
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[14-69-4]
Ice buildup on the walk-in cooler fan unit.
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[46-01-4]
Marked exit/path to marked exit blocked. For reporting purposes only. Observed the rear exit blocked by a cart. The operator moved the cart allowing access to the rear exit.
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