TEMPERATURE OBSERVATIONS
|
Item/Location |
Temp |
Item/Location |
Temp |
Item/Location |
Temp |
Cold Holding, Main Kitchen, Walk in Cooler, Dairy, chocolate milk
|
41.0 ° F
|
Cold Holding, Main Kitchen, Walk in Cooler, Hamburger, hamburger patty
|
42.0 ° F
|
Cold Holding, Main Kitchen, Walk in Cooler, Chicken, raw chicken breast
|
41.0 ° F
|
Cold Holding, Main Kitchen, Walk in Cooler, Tomatoes, sliced tomatoes
|
41.0 ° F
|
Cooling, Main Kitchen, Walk in Cooler, Vegetables, french fries 2:45 pm
|
62.0 ° F
|
Cooling, Main Kitchen, Walk in Cooler, Vegetables, french fries 4:45 pm
|
46.0 ° F
|
Just Cooked, Main Kitchen, Grill, Beef, hamburger patty
|
175.0 ° F
|
Just Cooked, Main Kitchen, Grill, Rice, steamed rice
|
200.0 ° F
|
Just Cooked, Main Kitchen, Grill, Chicken, grilled chicken breast
|
170.0 ° F
|
Hot Holding, Main Kitchen, Steam Table, Beef, chili
|
154.0 ° F
|
Hot Holding, Main Kitchen, Steam Table, mushrooms, cooked mushrooms
|
159.0 ° F
|
Cold Holding, Main Kitchen, Prep Top Cooler, Tomatoes, cut tomatoes
|
41.0 ° F
|
Cold Holding, Main Kitchen, Prep Top Cooler, Cut Leafy Greens, salad mix
|
42.0 ° F
|
Cold Holding, Main Kitchen, Prep Top Cooler, Cut Leafy Greens, leaf lettuce*
|
47.0 ° F
|
Cold Holding, Main Kitchen, cooler drawer for chicken tender prep, Chicken, chicken tenders
|
39.0 ° F
|
Cold Holding, Main Kitchen, cooler drawer near prep top, Tomatoes, green tomatoes
|
38.0 ° F
|
Cold Holding, Main Kitchen, cooler drawer near prep top, Cheese, pimento cheese balls
|
38.0 ° F
|
Cold Holding, Main Kitchen, Ice Bath, Dairy, ranch dressing cups*
|
56.0 ° F
|
Cold Holding, Main Kitchen, cooler drawers under grill, Beef, hamburger patty*
|
48.0 ° F
|
Cold Holding, Main Kitchen, cooler drawers under grill, Cheese, pepperjack cheese*
|
46.0 ° F
|
Cold Holding, Main Kitchen, cooler drawers under grill, Cheese, cheddar cheese
|
46.0 ° F
|
Cold Holding, Main Kitchen, cooler drawers under grill, Cheese, american cheese
|
47.0 ° F
|
Cold Holding, Main Kitchen, cooler drawers under grill, Cheese, provolone cheese*
|
46.0 ° F
|
Cold Holding, Main Kitchen, cooler drawers under grill, Deli Meat, ham
|
46.0 ° F
|
Cold Holding, Main Kitchen, cooler drawers under grill, Eggs, shell eggs
|
48.0 ° F
|
Cold Holding, Main Kitchen, Reach In Cooler, Cut Leafy Greens, cut lettuce
|
41.0 ° F
|
Cold Holding, Main Kitchen, Reach In Cooler, Salad, cole slaw
|
41.0 ° F
|
|
Item Number |
OBSERVATIONS AND CORRECTIVE ACTIONS |
5-2
|
Violation of Code: [511-6-1-.04(7)(e)]
Observed items marked with an asterisk that are not cooked to order or undercooked such as a turkey burger, salmon burger and a hamburger on the children's menu/ Undercooked items need to be identfied with the consumer warning indicating beef hamburgers, lamb burgers or eggs are cooked to order. CA: if an animal food such as beef, eggs, fish, lamb, pork, poultry, or shellfish is served or sold raw, undercooked, or without otherwise being processed to eliminate pathogens, either in ready-to-eat form or as an ingredient in another ready-to-eat food, the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder, as specified in paragraphs 2 and 3 of this subsection using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means. The disclosure and reminder statements shall be worded in legible type in all capital letters and no smaller than font size #8, or if displayed on a menu board shall be printed no smaller than the smallest lettering used for a menu item. Pf
2. Disclosure shall include: (i) A description of the animal-derived foods, such as “oysters on the half shell (raw oysters),” “rawegg Caesar salad,” and “hamburgers (can be cooked to order);” Pf or (ii) Identification of the animal-derived foods by asterisking them to a footnote that states that the items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. Pf
3. The reminder shall include asterisking the animal-derived foods requiring disclosure to a footnote that states:
(i) Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness; Pf or (ii) Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions. Pf Correct within 72 hours and provide an updated menu to the Health Department. New Violation.
|
6-1A
|
Violation of Code: [511-6-1.04(6)(f)]
Observed several TCS food items in the cooler drawers cold holding above 41F. Items marked with an asterisk. Observed ranch dressing on an ice bath cold holding above 41F. Observed leaf lettuce on prep top cold holding above 41F. CA: TCS foods cold holding must be maintained at 41F or below. COS: Food discarded. Corrected On-Site. Repeat Violation.
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