Cook Out

Observed several clean containers wet stacked in the container storage area above the three-compartment sink. After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining before contact with food. Employee rewashed, rinsed, and sanitized items are pyramid stacked them.

Observed ice inside the handwashing sink. A handwashing sink may only be used for handwashing. COS: Person in charge removed the ice from the handwashing sink.

Observed several Time/Temperature Control for Safety (TCS) foods that were not time-marked at the prep cooler. Told the food items were just placed inside of the unit, but the temperatures of the food items were above 41F (pulled pork: 53F, cut lettuce: 52F, cut beef: 59F, shredded cheese: 48F, and sour cream: 48F). When using Time as a Public Health Control (TPHC) policy, the food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Corrected on Site (COS): Food items were discarded and employees retrained.

Observed no inspection report posted in the front service counter/ dining room area. The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away. Post most current inspection report.

Observed no trash receptacle with lid in one of the women's restroom stalls. A toilet room used by females shall be provided with a covered receptacle for sanitary napkins. Place trash receptacle with lid in stall.