Rockstar Hot Dogs One

Observed a bleach container being stored on food prep table by hot dog buns in the main kitchen at the time of this inspection. COS: Manager removed bleach. CA: Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles by separating the poisonous or toxic materials by spacing or partitioning and locating the poisonous or toxic materials in an area that is not above or besides food, equipment, utensils, linens, and single-service or single-use articles.

Observed a stack of to go boxes being stored with food contact surface exposed at the time of this inspection. COS: Inverted items. CA: Single use items must be stored inverted to prevent vertical contamination.

Observed facility did not have chlorine test strips at the time of this inspection. CA: A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided.

Observed cut bell peppers and coleslaw being cold held at temperatures of 43F and 42F respectively in ice baths at the time of this inspection. COS: Discarded food items. CA: Time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C).

Observed facility operating without a CFSM certification at the tim eof this inspection. CA: Food service establishments shall have in its employ a Certified Food Safety Manager (CFSM).

Observed two stacks of cups as well as a stack of to go boxes being stored with food contact surface exposed at the time of this inspection. COS: Inverted items. CA: Single use items must be stored inverted to prevent vertical contamination.

Observed facility did not have chlorine test strips at the time of this inspection. CA: A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided.

Observed TCS jelly being stored at room temperature inside the main kitchen at the time of this inspection. COS: PIC discarded jelly. CA: PIC stated staff shall be retrained to ensure items with the "refrigerate after opening" instruction is refrigerated after opening and not stored past the 7 days.

Observed facility operating without having a CFSM certification at the time of this inspection. CA: PIC stated a worker is studying to take this exam and will be their worker with the certification.

Observed handwash sink without soap available at the time of this inspection. COS: PIC refilled soap dispenser. CA: PIC stated staff shall be retrained to ensure if supplies at the handwash sink run out, more is placed.

Observed handwash sink in main kitchen without paper towels or other means to dry hands at the time of this inspection. COS: PIC replaced paper towels. CA: PIC stated staff members shall be retrained to ensure if handwash sink supplies run out, they are refilled.

Observed facility operating without any sanitizer inside sani-buckets at the time of this inspection. COS: Staff member made sanitizer. CA: PIC stated staff shall be retrained to make the correct concentration of sanitizer for use.

Observed TCS items inside the RIC without open/prep date labels at the time of this inspection. COS: Items were labeled with correct open dates. CA: PIC stated staff shall be retrained to ensure TCS food items are labeled after opening and are not kept past the 7 days or expiration date, whichever occurs first.

Observed that small reach in cooler in main kitchen had TCS items which where displaying temperatures above the allowed 41 F at the time of this inspection. COS: PIC discarded all TCS items. CA: Time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above.

Observed during the course of this inspection that the facility had no available CFPM certificate. CA: The original CFSM certificate shall be posted in public view in each food service establishment. An additional copy shall be retained on file at the food service establishment at all times, and shall be made available for inspection by the Health Authority.

Observed jalapeno container being kept above (43.0) the allowed 41.0 F in the wide RI cooler in the kitchen area at the time of this inspection. CA: Time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above.

Observed that CFPM certificate was not posted for public view at the time of this inspection. CA: CFPM certificate shall be up to date and posted for public view at all times.

Observed many food items (Milk, butter, cheese, Hot dogs, raw sausage) in the front RI cooler above the allowed 41.0 F in the kitchen area at the time of this inspection. CA: Time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) when in storage.

Observed many food items (Mexican sausage, hot dogs, graded cheese) being stored uncovered in RI cooler in the kitchen at the time of this inspection. CA: When storing food in packages, covered containers, or wrappings these shall be kept closed, or covered to avoid contamination.

Observed shallow pans with toppings being stored on top of kitchen table and cooled on ice with no temp logs at the time of this inspection. CA: If food items are to be kept outside of cooler in ice there must be a temperature log showing periodical temp checks to ensure said items are bellow the allowed 41.0F.

Observed during the course of this inspection that the facility had no available CFPM certificate. CA: The original CFSM certificate shall be posted in public view in each food service establishment

Observed the front RI CH seemed to be malfunctioning, as various food items (Milk, butter, grated cheese, hot dog, sausage) where not being kept at the allowed 41.0 F, and ambient reading was above the allowed 41.0 F at the time of this inspection. CA: All cold holding units shall be maintained in proper operating conditions to avoid food contamination.

Observed during the course of this inspection that the facility had no available CFPM certificate. CA: Management stated that they would acquire the certificate and provide verification to Glynn EH within 90 days.

Observed during the course of this inspection that the facility has a breakfast menu that includes "eggs cooked to order" as in undercooked upon request. The facility has no available consumer advisory for undercooked eggs on any menu. CA: Management stated that they will have new menus printed that display a consumer advisory for undercooked eggs.

Observed during the course of this inspection that the facility did not have an thermometer inside of the main reach in cooler located in the main kitchen. CA: Management stated that they will acquire appropriate thermometers and place them in all cold hold unit in a place where they are visible and easy to read.