TEMPERATURE OBSERVATIONS
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Item/Location |
Temp |
Item/Location |
Temp |
Item/Location |
Temp |
Cold Holding, Main Kitchen, Prep Top Cooler, potato salad,
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39.0 ° F
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Cold Holding, Main Kitchen, Prep Top Cooler, cole slaw,
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38.0 ° F
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Hot Holding, Main Kitchen, Steam Table, Pasta, mac n cheese
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163.0 ° F
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Hot Holding, Main Kitchen, Steam Table, Vegetables, baked beans
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167.0 ° F
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Hot Holding, Main Kitchen, Steam Table, Vegetables, green beans
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172.0 ° F
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Hot Holding, Main Kitchen, Steam Table, Soup, brunswick stew
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180.0 ° F
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Hot Holding, Main Kitchen, Warmer - Cabinet, ribs,
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160.0 ° F
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Hot Holding, Main Kitchen, Warmer - Cabinet, Pork,
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163.0 ° F
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Hot Holding, Main Kitchen, Warmer - Cabinet, Chicken,
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165.0 ° F
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Hot Holding, Main Kitchen, Warmer - Cabinet, Pork, sausage
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145.0 ° F
|
Cold Holding, Main Kitchen, Walk in Cooler, Vegetables, green beans
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38.0 ° F
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Cold Holding, Main Kitchen, Walk in Cooler, potatoe salad,
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39.0 ° F
|
Cold Holding, Main Kitchen, Walk in Cooler, Chicken, wings
|
41.0 ° F
|
Cold Holding, Main Kitchen, Walk in Cooler, Soup, brunswick stew
|
39.0 ° F
|
Cold Holding, Outdoor, Walk in Cooler, Pasta, mac n cheese
|
39.0 ° F
|
Cold Holding, Outdoor, Walk in Cooler, Chicken, raw
|
38.0 ° F
|
Cold Holding, Outdoor, Walk in Cooler, brisket,
|
38.0 ° F
|
Cold Holding, Outdoor, Walk in Cooler, Beef, raw
|
37.0 ° F
|
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Item Number |
OBSERVATIONS AND CORRECTIVE ACTIONS |
1-2B
|
Violation of Code: [511-6-1.03(3)(c)]
Observed servsafe that is posted expired on 6/27/2024. C/A: A CFSM certificate which has expired, been revoked or suspended shall not be posted in the food service establishment. New Violation.
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2-2B
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Violation of Code: [511-6-1.03(5)(j)1&2]
Observed personal drink with no lid stored on the prep table in the main kitchen. C/A: Drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee’s hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles will be allowed. COS: Discarded. Corrected On-Site. Repeat Violation.
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4-2B
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Violation of Code: [511-6-1.05(7)(a)1]
Observed black build-up on the soda nozzles located in the front food service. C/A:Equipment food-contact surfaces and utensils shall be clean to sight and touch. COS: Nozzles were cleaned and sanitized. Corrected On-Site. New Violation.
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4-2B
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Violation of Code: [511-6-1.05(6)(n)]
Observed dish machine measuring 0 ppm for chlorine with dishes inside. C/A: Chlorine sanitizer shall be maintained between 50-100 ppm for warewashing. COS: Empty sanitizer bucket was replaced with new bucket and machine dispensed 100 ppm chlorine. Corrected On-Site. New Violation.
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6-2
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Violation of Code: [511-6-1.04(6)(g)]
Observed 2 buckets of green beans and 3 containers of potato salad stored in the walk-in cooler in the main kitchen that PIC said were prepared 2 days ago with no date marking. Observed pan of wings in the outdoor walk-in cooler prepared 2 days ago with no date marking. C/A: Refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. COS: ITems date marked. Corrected On-Site. Repeat Violation.
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Remarks
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Items Discussed: Cooling methods. Ensure items stored outdide original container are labeled. Ensure items are stored at least 6 inches away from the floor.
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