WES MAN'S

Observed beef hamburger patty cooked from raw on the grill top that did not meet the minimum internal cook temp required. PIC stated the burger was ordered well done and that it was fully cooked. Internal temp of the burger was 144F. CA: Raw ground beef shall be cooked to heat all parts of the food to a temperature of 155F or above for 17 seconds. COS: PIC put the burger back on the grill and fully cooked it to above 155F.

Observed potentially hazardous TCS foods improperly cold holding on an ice bath (raw shell egg 44F, sliced tomato 45F). CA: Cold held TCS foods shall maintain an internal temperature of at least 41F or lower. COS: Food was out of temp for less than 4 hours and was moved to the cooler to rapidly cool.

Observed potentially hazardous TCS foods improperly hot holding below 135F in a pan on the stove and the warmer drawer (Cooked beef hamburgers 130F, blueberry cobbler 113F). CA: Hot held TCS foods shall maintain an internal temperature of at least 135F or above. COS: PIC reheated foods to above 165F. Thermostat and the warmer drawer was adjusted.

Observed employees preparing food without wearing hair restraints. CA: Employees preparing or handling food shall use effective and clean hair restraints. COS: PIC put on hair restraints. The other employee discontinued food prep.

Observed wet wiping cloths left out on food prep counters. CA: Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution. COS: PIC moved towels to sanitizer bucket.

Observed employee crack raw shell eggs while wearing single-use gloves, then with the same gloves pull ready-to-eat bread from its packaging. Observed employee outside with gloves on, then re-enter the facility and begin flipping burgers on the grill without first washing hands and donning clean gloves. Observed employee wipe down counters with sanitizer rag while wearing gloves then move to food prep while wearing the same gloves. CA: Single-use gloves shall be used for only one task, used for not other purpose, and discarded when soiled or when interruptions occur in the operation. COS: PIC discarded contaminated bread. PIC was asked to remove soiled gloves and watch hands after each contamination event.

Observed potentially hazardous TCS foods improperly cold holding at 41F while let out on the counter top (Cooked pork sausage patty 54F, corn 70F). CA: Cold held TCS foods shall maintain an internal temperature of at least 41F or below. COS: Food was out of temp for less than 4 hours and moved to the cooler to rapidly cool.

Observed potentially hazardous TCS food improperly hot holding below 135F in a pan adjacent to the stove (cooked potato 85F). CA: Hot held TCS foods shall maintain an internal temperature of at least 135F or above. COS: PIC reheated the potato on the grill top to above 165F.

Observed the majority of the pans of food in the front reach-in cooler stored uncovered. CA: When not in use or actively cooling, stored foods shall be covered to prevent overhead contamination. COS: PIC placed lids on all pans.

Observed no measurable sanitizer (0ppm chlorine on inspector test strip) in the sanitizer bucket for sanitization of food contact surfaces in the kitchen. PIC had wiped food prep surfaces with sanitizer rags several times throughout the inspection. CA: A chemical sanitizer used in a sanitizing solution shall be prepared in accordance with the manufacture's instruction for sanitization of food contact surfaces. COS: PIC re-made sanitizer solution.

Observed several cans of shower cleaner, liquid cement, personal first aid items and cigarettes stored on dry storage shelf with food items. Shelf is above a prep table with clean equipment and stored foods. CA: Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens and single-use articles by separating toxic materials and locating them in an area that is not above food, equipment or utensils. COS: Items were relocated.

Observed employee personal phone stored on food storage shelf above food prep table in the kitchen. Observed several employee purses stored above dry food in the back dry storage room. CA: Employee personal items shall be stored in separate, designated areas.

Observed ceiling in main kitchen area above stove in disrepair. CA: Walls and ceiling covers should be maintained in good repair and made of nonabsorbent materials.

Observed areas of physical facility not in good repair. Floors damaged and wet in areas throughout kitchen and some damage on walls. CA: The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products

Observed employee personal items stored with foods for service in coolers. CA: Areas designated for employees to eat, drink, use tobacco products and electronic devices shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination.

Observed shelf of chemicals stored above prep table in back cooler/storage area, and chemical bottle stored on top of RIC at grill. CA: Discussed with PIC, PIC designated a chemical storage area on bottom shelf by three compartment sink. Chemicals were moved.

Observed ceiling in main kitchen, walls in main kitchen, and floors through out in need of cleaning. CA: Discussed with PIC, a thorough clean will be performed.

Observed employee cell phone stored on shelf above prep table. Observed employee purse stored on dry stock shelf above facility food. CA: Discussed with PIC, items were moved.

Observed employee personal items stored in reach-in cooler on shelf with foods. CA: Discussed having designated employee storage area to prevent contamination.

Observed no measurable sanitizer (0ppm on inspector test strip) in the only sanitizer bucket in the kitchen. CA: PIC remade sanitizer bucket at the correct concentration. Discussed increasing the frequency of changing the sanitizer and using cooler water.

Observed tongs stored between uses in food container (croutons) with the handles directly touching the food, and observed single use portion cup stored in spices. CA: Discussed with PIC. The handle will be moved so it is above the food in the container. The portion cup will be replaced with a utensil with a handle.

Observed improper vertical separation of raw animal foods and fully cooked/ready-to-eat foods in two different coolers (raw chicken stored above raw shell eggs and raw shell eggs stored over fully cooked veggies). CA: Discussed stacking order based on minimum internal cook temp with PIC. Foods were rearranged.

Observed just cooked raw animal foods pulled from them grill and placed on a plate to be served to customers that were not cooked to their minimum internal cooking temperatures. Hamburger patties (cooked from raw ground beef) were not fully cooked to 155F (per the employee, they were not ordered undercooked), and grilled chicken (cooked from raw) was not fully cooked to 165F (See temp log). CA: Discussed with PIC. All items were re-cooked to the proper minimum temps before served. Discussed use of food thermometer.

Observed potentially hazardous TCS food (cut lettuce) improperly cold holding above 41F on an ice bath (See temp log). CA: Discussed with PIC. Lettuce out of temperature for less than 4 hours and was moved to the freezer to rapidly cool. Discussed proper set up and maintenance of the ice bath.

Observed potentially hazardous TCS food (strawberry cobbler) improperly hot holding below 135F in the warmer drawers (See temp log). CA: Discussed with PIC. Cobbler was made less than 4 hours prior was moved to the oven to reheat. PIC adjusted the thermostat on the warmer.

Observed potentially hazardous TCS foods (shredded lettuce, sliced cheese, diced ham, raw shell eggs, pancake batter) improperly cold holding above 41 degrees Fahrenheit in an ice bath (see temp log). CA: Food had been out of temperature for less than 4 hours and was relocated to rapidly cool. Discussed proper ice bath set up and keeping lids on containers.

Observed potentially hazardous TCS food (cooked hamburger) improperly hot holding below 135 degrees Fahrenheit on the stove top (see temp log). CA: Food was out of temp for less than 4 hours and was rapidly re-heated to 165F.

Observed multiple pans of food throughout the kitchen stored uncovered. CA: PIC covered food.

Observed significant fly activity in the kitchen and in the outdoor smoker area. CA: Discussed with PIC. Frequency of pest treatment should be increased.