Friendly Gus #25

Time for food that use TPHC on the hot bar were not documented on the time/food log. CA: If using TPHC, the food shall be parked or identified otherwise to indicate the time that is 4 hours past the point in time when the food is removed from temp control. COS: Time writted during inspection.

No servsafe/cfsm certificate posted. CA: The CFSM certificate shall be posted in public view at all times. Facility has 10 days to get posted.

Times for the food that uses Time as a Public Health Control on the hot bar were not documented on the time sheet (okra, rice, corn nuggets). CA: If using, TPHC, 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. COS: Time written during inspection.

During the beginning of the inspection, there was no designated person in charge. The CFSM came at the end of the inspection. CA: There must be a person in charge on the premises of the food service establishment at all times. COS: CFSM came at the end of the inspection. Explained to her that there shall always be someone in charge during operation, and if she is not here then she needs to designate someone in charge.

Hot water heater was not working during inspection. CA: All plumbing systems shall be maintained in good repair. COS: Maintenance man came during inspection, and reset hot water heater.

Raw chicken in the walk in cooler stored above a box of raw fish, and raw beef. Box of chicken in the walk in cooler on the right shelf stored above box of creamer. CA: Food shall be protected from cross contamination by: separating raw animal foods during storage, preparation, holding, and display from raw ready-to-eat food and arranging each type of food in equipment so that cross contamination of one type with another is prevented; COS: Moved during inspection.

Pork chops on the counter by the vegetable and meat sink were temped at 60 deg f; CA: All tcs food cold holding shall be maintained at 41 deg f or below; COS: Discarded during inspection.

Times for the food when they were cooked, were not documented on the time sheet for any of the food under time as a public health control; CA: If using TPHC, 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; COS: Time written during the inspection. The food had just been cooked before I had gotten there.

Milk in standup cooler near the restroom was cold holding at 47 deg f and 48 deg f. CA: All temperature control for safety food shall be maintained at 41 deg f or below; COS: Discarded during inspection.

No paper towels available at the hand sink near the bathrooms. Hand drying provisions shall always be provided at all hand sinks. COS: Added during inspection.

Dispensing part of coffee machine had build up of black residue. Equipment food-contact surfaces shall be clean to sight and touch. COS: Cleaned during inspection.

Observed fish thawing in sink submerged in water, but not running. Thawing can be done during cooking process, under refrigeration, or submerged under running water.

Dispensing utensil used in the breading container was stored in the breading without the handle. A dispensing utensil shall always be stored with handle stored above the food.

Chicken container lid had a buildup of residue. Nonfood contact surfaces shall be cleaned as frequently as necessary.

Boxes of biscuits being stored on the floor of the walk in freezer. All food shall be stored 6" off floor.

No inspection report hung up. The most current inspection report shall be hung up in display for the public.

No test strips available to accurately test the sanitizing concentration. A test kit or other device that accurately measures the concentration shall be provided.

Mop sitting in the mop bucket full of water. After use, mops shall be placed in a position that allows them to air-dry without soiling walls, equipment or supplies.

Observed personal items in walk in freezer next to facility items. Suitable facilities shall be used for the orderly storage of employees belongings.

Corn dogs hot holding under heat lamp at 117, 119. All tcs food hot holding shall be at 135 or above. COS Discarded during inspection.

No CFSM hung up on display for public. The original CFSM shall be posted for display of public. COS: Displayed during inspection.

Hand sink up front blocked. All handsinks shall always be maintained accessible at all times. COS: Moved during inspection.

Flower and breading not labeled. All food in working container shall be labeled.

Food being stored on floor in walk in cooler. All food shall be stored 6" off floor.

Inspection report not hung up. The most current inspection report shall be hung up in display for the public.

Residential microwave. Food service equipment must be commercial grade

Grease trap not on concrete (stored on dirt). An outdoor storage surface shall be constructed of nonabsorbent material. CA: Concrete poured or move trap.

Hole in wall in back near the walk in cooler. All physical facilities shall be maintained in good repair.