TEMPERATURE OBSERVATIONS |
Item/Location |
Temp |
Item/Location |
Temp |
Item/Location |
Temp |
Home fries potatoes/Hot-Hold Unit |
158.00 F |
Cooked Eggs/cooking |
207.00 F |
Fried sausage/Hot-Hold Unit |
154.00 F |
Cheese/Cold-Hold Unit |
40.00 F |
Turkey sausage/Cold-Hold Unit |
42.00 F |
Chorizo/Cold-Hold Unit |
42.00 F |
Ham/Cold-Hold Unit |
41.00 F |
Diced Tomatoes/Cold-Hold Unit |
41.00 F |
Grilled Chicken/Hot-Hold Unit |
154.00 F |
Tuna/Walk-In Cooler |
41.00 F |
Baked Potatoes/Walk-In Cooler |
41.00 F |
Chicken Noodle Soup/Hot-Hold Unit |
156.00 F |
Pork & Potato Soup/Hot-Hold Unit |
178.00 F |
Green Lemon Chicken Soup/Hot-Hold Unit |
171.00 F |
|
|
OBSERVATIONS AND CORRECTIVE ACTIONS |
Item Number |
Violations cited in this report must be corrected within the time frames below, or as stated in sections 8-405.11 & 8-406.11 of the food code. |
22 |
Cold Holding: Single door reach-in cooler Hard boiled eggs 51 F, Potato Salad 54 F, Waffle batter 54 F, Raw Shrimp 46, Raw Fish 45 F. (P) (3-501.16 (A)(2) (B) - Time/Temperature Control for Safety Food, Hot and Cold Holding *) |
38 |
Torn mesh on rear scree door, bottom wooden panel with large hole on screen door. (C) (6-501.111 - Controlling Pests**) |
39 |
improperly stored bag of soda syrup at carbonator station in Attic. (C) (3-305.11 - Food Storage-Preventing Contamination from the Premises) |
44 |
To go Aluminum food containers improperly stored on upper shelf at prep line. (C) (4-90311 (A) (B) (D) - Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing) |
47 |
Broken door handle on microwave oven at main prep line.
Torn door gasket on True single door reach-in cooler at cookline. (C) (4-501.11 - Good Repair and Proper Adjustment-Equipment) |
47 |
Unclean blade on can opener. (PF) (4-202.11 - Food-Contact Surfaces-Cleanability**) |
49 |
Heavy lint buildup on fan cover inside walk-in cooler. (C) (4-601.11 (B)(C) - Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils) |
50 |
Men's Public restroom hot water temped at 132 F. Need mixing valve to tempered down to 115 F or lower. (PF) (5-103.11 - Capacity-Quantity and Availability**) |
Inspection Comments |
Issued food allergen awareness poster to PIC |
Distribution: 1st - White - Health Department 2nd - Yellow - Owner/Operator/Person in Charge