4-601.11 (A); Priority Foundation; The cleanliness of dishes has improved overall, however, multiple plates and ramekins stored as clean soiled with food and debris. Food contact surfaces and utensils shall be clean to sight and touch. CDI - Items moved for thorough cleaning.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Multiple TCS (Time/Temperature Control for Safety) foods holding above 41 F in prep units on the cook line. Refer to temperature chart above. Keep cooler doors closed as much as possible and when not actively in-use to maintain proper temperatures. Coolers holding less than 41 F ambient. Inspection conducted during a busy period. CDI - Flip top lids closed, and a container of ice added underneath shrimp.
1.5
33.
3-501.15; Priority Foundation; Multiple foods prepared today including, but not limited to cut melon and cut tomato cooling in prep units. Cool foods properly and quickly by loosely covering/catty-cornering lids to allow for air flow, using smaller/thinner portions, and by placing in rapid cooling equipment (walk-in cooler/freezer). CDI - Cut melon moved to cool in the walk-in cooler, containers spread in single layers (not stacked on top of one another), and lids catty-cornered. TCS foods prepared at room temperature, such as cut melon and cut tomato, have a total of 4 hours to cool to 41 F or below. Cooked foods have 6 hours to cool to 41 F or below (135 - 70 F within 2 hours, and 70 - 41 F within 4 hours, for a total of 6 hours to cool).
4-601.11 (A); Priority Foundation; Numerous dishes stored as clean soiled with food debris and greasy to the touch. Food contact surfaces and utensils shall be clean to sight and touch. CDI - Items moved for thorough cleaning.
1.5
44.
4-901.11; Core; Multiple cleaned and sanitized food contact surfaces stacked wet. Additionally, a damp wiping cloth observed in the clean dish area, indicating it is being used for towel drying. After cleaning and sanitizing, equipment & utensils shall be arranged to air dry prior to stacking, and they may not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry.
0.5
55.
6-501.12; Core; Walk-in freezer floor soiled. Physical facilities shall be cleaned as often as necessary to keep them clean.
2-201.11 (A), (B), (C), and (E); Priority; No employee health policy onsite. Employees shall be knowledgeable of foodborne illnesses, their associated symptoms, and when to not report to work. CDI - Health policy provided by EHS. Have all employees, new and existing, review and sign policy.
0.0
16.
4-601.11 (A); Priority Foundation; Numerous dishes stored as clean soiled with food debris and greasy to the touch. Food contact surfaces and utensils shall be clean to sight and touch. CDI - Items moved for thorough cleaning.
1.5
19.
3-403.11; Priority; Sausage gravy reheating in a hot holding cabinet. According to PIC, this is standard procedure. Sausage gravy comes in pre-made, is removed from the walk-in freezer, and is placed in the hot holding cabinet to reheat. Facility is currently using Metro C5 E-Series. According to specifications: 'Follow all food safety guidelines. Pre-heat the cabinet to the desired temperature before placing cooked, hot food into the cabinet. This is not a re-thermalizing cabinet. Food must be at the appropriate temperature before being placed into this cabinet. Use a food probe to check internal food temperature — the cabinet temperature is not necessarily the internal food temperature'. This hot holding cabinet is not designed to reheat food. CDI - Sausage gravy (prepared within the past 2 hours or less) moved to the stovetop to re-heat to 165 F+.
0.0
24.
3-501.19; Priority Foundation; Facility uses TPHC (Time as a Public Health Control) on raw shell eggs during busy periods. The eggs are placed in an ice bath and are held at room temperature for a maximum of 4 hours. No procedure onsite. CDI - PIC to reach out to corporate to find approved procedure. EHS provided TPHC procedure (to be used if unable to find procedure via corporate).
0.0
41.
3-304.14; Core; Sanitizer buckets registered 0 ppm of quat. Quat shall maintain 200-400 ppm, unless otherwise specified by manufacturer instructions. Buckets dumped and re-made.
