Spanky's Restaurant

Observed food stored on top of and in the bottom of cookline prep-top cooler cold-holding above 41F (see temperature log). Ambient temperature in unit was 53F. COS: Items held more than 4 hours in unit were discarded. Other TCS items held in cooler were placed on an ice bath to rapidly cool. PIC will not hold any TCS items in cooler until unit is serviced and verified to hold at 41F.

Observed dish machine to be out of chlorine sanitizer behind bar. RCA: PIC restocked sanitizer and ran glass washer until verified that it was pulling sanitizer at a concentration of 50-100 ppm.

Observed food stored in the cookline pre-top and reach-in unit holding above 41F (see temperature logs). Items holding were placed in the unit around 10:45am/ 11:00am for service. Items still in SAFE zone.

CA: PIC replaced items on line with fresh product and placed holding items in different cooler to be brought to temperature. PIC will monitor temperatures through service, if unit is not holding properly, a work order for repair shall be placed. Food shall either be held in alternate coolers, placed on ice baths, or changed out regularly (every 2-3hrs) while waiting repair of unit.

Time/temperature control for safety food shall be maintained at 41°F (5°C) or below.

Observed chlorine sanitizer not pulling at the bar dish machine.

RCA: PIC shall have cups/ glasses sanitized through the main kitchen dish machine until unit is repaired/re-calibrated.

Observed prep top cooler in front of grill station and in pizza area not in temperature.

RCA: Educated employees to close lids as much as possible through service. PIC adjusted thermostat on RI compartment of cooler. Gave PIC a temperature log to monitor prep top temperatures. PIC did not discard food items because they were not in place over 4 hours but will monitor temp throughout service. 511-6-1.04(6)(f) - Time/Temperature Control for Safety; Cold Holding (P) (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above.

Observed main kitchen dish machine and bar dish machine not pulling sanitizer.

RCA: Handwash dishes until ware washer issue is fixed. Contact ware washer maintenance company for sanitizer bucket replacement (main kitchen) and to see why bar ware washer is not pulling sanitizer.