FATBOYS JUICY BEEF & TASTY BIRD

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Grill make bar Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Grill make bar - Interior ambient temperature 53F Top - shredded cheese 51, slaw top and bottom 49/50/50/51F, house made pico 50, sliced cheese top and bottom Swiss 58, pepper jack 57, American 53, provolone 52, Blue cheese 53F all greater than four hours - held overnight - no time / temperature logs available. Prob thermometer calibrated with line cooks. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Grill make bar - Interior ambient temperature 53F Top - shredded cheese 51, slaw top and bottom 49/50/50/51F, house made pico 50, sliced cheese top and bottom Swiss 58, pepper jack 57, American 53, provolone 52, Blue cheese 53F ( see stop sale ) , pulled pork 48F per staff less than 4 hrs. // Fry station make bar - cheese 49/57 per staff less than 4 hrs. Warning

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. Grill make bar not maintaining TCS foods at /or below 41F

Basic - Objectionable odors noted on rear preparation / Ware- Wash line . Possibly from floor drains . Repeat Violation

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm x 3 attempts Warning

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over beef patties in the walk in cooler . Raw chicken moved to bottom shelf during the inspection. Corrected On-Site

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Cook handled raw beef patties then touched burger buns without changing gloves and washing hands. Buns placed on flat top . Discussion conducted with cook reference importance of not going from raw proteins to Ready to eat bread without hand wash and glove change.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Par cooked Wings 53F counter top of fry station. Per cook less than 1 hr. Advised cook to place wings in cold hold for rapid cooling.

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Mop sink Hose leading to drain attached to splitter

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. ROP Grouper located in lowboy cooler on cook line.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phones observed on make line cutting board Removed during the inspection and manager instructed to clean and sanitize the cutting board. Corrective Action Taken

Basic - Waste line missing at soda gun holster. Front bar

Flammables stored near a source of ignition. For reporting purposes only. Gas powered pressure washer stored in kitchen .