Jul 23, 2024
Routine - Food
Call Back - Complied
Jul 18, 2024
Routine - Food
Administrative complaint recommended
12A-27-4
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Male employee on cook line cracked raw shell eggs then picked up clean sauce pan without changing gloves and washing hands. Repeat Violation Admin Complaint
12A-07-5
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Male employee put on gloves after touching clothes without washing hands. Repeat Violation Admin Complaint
12A-28-4
High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Male employee touched clothes with gloved hands then continued to plate food without washing hands. Male employee adjusted pants then continued to cook without washing hands. Repeat Violation Admin Complaint
01B-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In steam table: white gravy 119F. Brown gravy 121F. Sausage gravy 121F. Grits 127F. Employee stated items have been in steam table since 6 AM. Stop sale issued on all. Warning
03A-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In top portion of reach in make table: sliced tomatoes (51F - Cold Holding); hashbrowns (44F - Cold Holding); diced tomatoes (49F - Cold Holding); pepper jack cheese (50F - Cold Holding). In drawer portion of make table: raw bacon 44F. Raw sausage 44F. Raw beef 46F. Cook stated unit was holding temperature during line check this morning. Ice bags added to products in unit. Corrective Action Taken Warning
01B-17-5
High Priority - Time/temperature control for safety food required to be date marked is not date marked and time of opening/preparation cannot be determined. See stop sale. Opened package of sliced turkey in walk in cooler. Employees not able to identify when turkey was opened.
03B-01-6
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In steam table: white gravy 119F. Brown gravy 121F. Sausage gravy 121F. Grits 127F. Employee stated items have been in steam table since 6 AM. Stop sale issued on all. Warning
41-27-4
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. On cook line: bucket with chlorine 200+ ppm (test strip turned black then white). Employee stated he added bleach to the sanitizer. Employee refreshed with quaternary ammonium sanitizer then 300 ppm quaternary ammonia.
53B-16-4
Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Male employee on cook line not aware of proper cold holding temperature.
31A-11-4
Intermediate - Handwash sink used for purposes other than handwashing. Male employee rinsed pan in ware wash area.
02C-02-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Mashed potatoes prepared Monday 7/15 with no date mark. Also, Green beans opened Monday 7/15 with no date mark.
14-74-7
Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Reach in make table on cook line has an ambient temperature of 44F.
40-06-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone on shelf over make table. Repeat Violation
10-17-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife between toasted and table on cook line.
31B-04-4
Basic - No handwashing sign provided at a hand sink used by food employees. Sink in ware wash area missing sign.
23-03-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan on top of reach in cooler soiled with dust. Table near toaster on cook line soiled with crumbs. Repeat Violation