3-501.16(A)(1) ; Priority; Observed pork belly out of temperature.- TCS foods stored for hot holding shall maintain a temperature of 135 degrees F or higher.- CDI, TPHC was talked about and provided for this item.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Observed multiple items (see chart above) that were above 41 degrees F.- TCS foods that are stored for cold holding shall maintain a temperature of 41 degrees F or less.- CDI, items were moved to colder location and prep top closed.
1.5
39.
3-305.11; Core; Observed food being stored on a shelf directly next to a handsink without any protective shield for splash.- Food shall be stored where it is not exposed to splash and dust.- Please obtain a shield of some sort for this shelf.
1.0
44.
4-903.11(A), (B) and (D); Core; Observed wet stacking of dishes.- Clean equipment and utensils shall be stored in a self draining position to allow air drying.- Please completely air dry dishes before stacking.
0.5
General Comments
Handwritten inspection. Attachments submitted of copies that were given to PIC with signature
5-205.11; Priority Foundation; A small storage container was being stored in front of the handsink. The container did not prohibit handwashing, but made it to where it was not "easily accessible". - A handwashing sink shall be maintained so that it is accessible at all times for employee use.- CDI, educated PIC and they moved container.
0.0
16.
4-601.11 (A); Priority Foundation; Observed multiple utensils that were deemed clean with food debris still on them.- Equipment food contact surfaces and utensils shall be clean to sight and touch.- CDI, items moved to be washed.
1.5
25.
3-603.11; Priority Foundation; Facility has a disclosure and reminder, but has the fried chicken marked as an undercooked item and does not have an indicator next to the disclosure to show what marks it as an undercooked item.- If an animal food is served raw or undercooked, facility shall have a disclosure and reminder posted indicating what items are served this way.- Verification required. Not fixed during inspection.
0.5
41.
3-304.14; Core; Observed multiple cloths sitting on counters throughout.- Cloths in use for wiping surfaces shall be stored in between uses in a chemical sanitizing solution.- CDI, sanitizer buckets were made and PIC educated on the rule.
0.5
44.
4-903.11(A), (B) and (D); Core; Dishes being stored on a shelf directly next to the fryers without a splash guard of any kind.- Clean equipment shall be stored where it is not exposed to splash, dust, or other contamination.- Please add a splash guard.
0.5
49.
4-602.13; Core; The shelf next to the fryer has grease buildup and needs cleaning.- Nonfood contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.- Please clean the shelves.
