Skinny Pete's

Observed several TCS items (rewrapped stacks of American cheese, bags of corndogs and lime bars) being cold held unlabeled in the facility at the time of this inspection. COS: Food items discarded. CA: Refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1.

Observed a large box with single service jugs being stored on the floor in dry storage area at the time of this inspection. COS: Management moved box off the floor. CA: Cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored at least 6 inches (15 centimeters) above the floor.

Observed hood system filters where covered in grease in the kitchen area at the time of this inspection. 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 a pitcher with sweat tea which was beyond the seven day discard period (labelled 9/7) in a reach-in cooler in the front area of the facility at the time of this inspection. COS: Manager discarded sweat tea. CA: A food that requires datemarking shall be discarded if it exceeds 7 days from preparation.

Observed that men's bathroom door does not lock at the time of this inspection. CA: All physical facilities shall be kept in good repair.

Observed that facility had one sani bucket which displayed a low concentration of chlorine sanitizer (Kitchen area), and one that displayed a high concentration of sanitizer solution (Behind front counter), both where out of the allowed chlorine sanitizer range of 50 ppm to 100 ppm at the time of this inspection. CA: Chlorine sanitizer solution shall have a concentration that is within 50 ppm to 100 ppm to avoid contamination.

Observed three unlabeled spray bottles in the facility (two in main kitchen, one behind front counter) at the time of this inspection. COS: Manager stated that bottles will be labeled. CA: Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material.

Observed fries being stored in the RIF allowing ice from the shelf to fall onto the fries at the time of this inspection. CA: Manager stated RIF has to be defrosted every month and will be removing the ice to prevent contamination.

Observed wings cooling inside 2 8-9" deep plastic containers without mixing or shallower pans during the cool down process at the time of this inspection. Staff member self reported that the wings are normally stored in a much shallower pan during cool down. CA: Manager stated staff will be retrained on the proper cool down methods.

Observed facility using time as a public health control during the process of cooking their wings without a time or temperature log to indicate when the wings were cooked or what temperature they finished cooking at the time of this inspection. CA: Manager stated a log shall be added to ensure the proper TPHC is followed.

Observed prepped chicken wings being stored uncovered on the table next to the fryers in the main kitchen at the time of this inspection. COS: Staff member brought lids to cover the wings. CA: Manager stated staff will be retrained to ensure food is covered even during the cooling process.

Observed facility without a sani bucket made, it was self reported that one had not been made that day, at the time of this inspection. COS: Staff member made the sani bucket to be used. CA: Manager stated staff will be retrained to make these before they begin prep so the prep surfaces may be sanitized.

Observed multiple food containers being stored in the WIC without a common name on the container at the time of this inspection. CA: Manager stated common names will be added and staff will be reminded to add them when storing food.

Observed no hot water in the guest restrooms at the time fo this inspection. CA: Manager stated they are working with the landlord and will be repairing it.

Observed a spray bottle unlabeled in the kitchen at the time of this inspection. COS: Management had the bottle labeled. CA: Ensure all chemicals used are properly labeled.

Observed no hot water in the bathrooms at the time of this inspection. CA: PIC stated they are working with their landlord to have the water heater replaced.

Observed significant grease buildup under the fryers at the time of this inspection. CA: Increase frequency of cleaning for fryers to ensure buildup does not occur.

Observed significant grease buildup and a broken filter on the exhaust vent hood at the time of this inspection. CA: Replace the broken filter and increase frequency of cleaning to ensure buuldup does not occur.

Observed during the course of this inspection that the facility was using a bleach water sanitizer solution reading at a concentration of 200+ ppm. COS: PIC remade the solution to the approved concertation. CA: PIC stated that they will begin testing all bleach water sanitizer solutions used in the facility and only use those reading at 50ppm.

Observed during the course of this inspection that the facility had hot water in the main kitchen but not the front bathrooms. CA: PIC stated that they will alert management to have the necessary repairs made to supply the front customer bathrooms with hot water.

Observed during the course of this inspection that the facility women's restroom was not supplied with a covered trashcan. CA: PIC stated that they will alert management to allow them to supply the women's restroom with a covered trashcan at all times.