Nov 22, 2024
Routine - Food
Emergency Order Callback Complied
Nov 21, 2024
Routine - Food
Emergency order recommended
01B-01-4
High Priority - Dented/rusted cans present. See stop sale. 1 dented can of baked beans.
12A-16-4
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed operator handle soap and stored equipment then began handling bags of beans and pulled pork; no hand wash. Operator washed hands. Corrected On-Site
08A-02-6
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At double door stainless steel freezer: Raw shrimp commercially packaged stored over cooked red beans in ziplock bags. Operator stored properly. Corrected On-Site
08A-05-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At stainless steel reach in cooler: Raw shelled eggs stored above various ready to eat food items like potato salad and shredded cheese. Operator stored properly.
35A-04-4
High Priority - Rodent activity present as evidenced by rodent droppings found. Approximately 15 rodent droppings in dry storage area at the backend of kitchen on dry storage shelf among food items and single service items. Approximately 3 rodent droppings behind glass door reach in cooler near cook line in kitchen.
01B-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. At steam table: baked beans (112F at 10:42am; 122F at 11:32am- Reheating) since 9:30am; cooked collard greens (88F at 10:42am; 109F- Reheating) As per operator, reheating since 9:30am. Food items did not reheat to 165F in 2 hours. See stop sale.
03A-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At double door stainless steel reach in cooler: raw seasoned ribs (47F - Cold Holding) As per operator, taken out of unit to prepare a portion 15 mins prior. Not prepped or portioned today. Operator placed to quick chill in freezer. Corrective Action Taken
03E-02-5
High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. At steam table: baked beans (112F at 10:42am; 122F at 11:32am- Reheating) since 9:30am; cooked collard greens (88F at 10:42am; 109F- Reheating) As per operator, reheating since 9:30am. Food items did not reheat to 165F in 2 hours. See stop sale.
31A-04-4
Intermediate - Handwash sink base damaged, employee unable to use only hand wash sink in kitchen area; the water would fall on floor.
02C-04-5
Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Cooked beans, cooked ribs and collard greens cooked then frozen not date marked.