Roosters Drive Inn

6-1A: .04(6)(f)Observed TCS items such as raw chicken, raw frog legs, raw gator bites, cooked chili, hot dogs, and corn dogs that were being held in the prep cooler located across from the grill that were not holding at a temperature of 41 degrees or below. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Person in Charge discarded food items.

15A: .05(6)(a)Observed the prep cooler located across from the grill has doors that do not close properly. The ambient temperature of the cooler was 46 degrees. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections .05(1) and .05(2) . (C) Corrective Actions: The person in charge will not use this cooler for any items that are TCS unless they are in an ice bath until the cooler has been properly repaired so that the doors close properly and the temperature is 41 degrees or below.

2-2D: .07(3)(b)Observed that the hand sink in the kitchen did not have paper towels to dry hands. A handwashing facility may not be used for purposes other than handwashing. (Pf) Corrective Actions: Person in Charge (PIC) placed paper towels at the hand sink.

17D: .07(4)(b)Observed multiple employee drinks being stored in the reach in cooler in the kitchen and observed employee phones being stored on prep tables. Lockers or other suitable facilities shall be provided and used for the orderly storage of employees' clothing and other possessions. (C) Corrective Actions: PIC moved items to a designated area for employee items.

17C: .07(5)(a),(b)1,2,3Observed a build up of debris on the vent hood over the grill and fryers All physical facilities shall be maintained in good repair and shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. (C) Corrective Actions: NCOS