Cook Out

Posted: Permit/Inspection/Choking Poster/Handwashing — Inspector Note: Permit fee has not been updated. CA: Permit shall be to to date. Copy of invoice printed and provided to the Manager.

Nonfood-contact surfaces clean — Inspector Note: OBSERVATION: drawer cooler shelves unclean with heavy food accumulation. Walk in cooler shelves unclean with food debris build-up. CA: 3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Discussed with manager to clean well.

Physical facilities installed, maintained, and clean — Inspector Note: Observed several floor tiles broken in the kitchen. CA: (a) Good Repair. All physical facilities shall be maintained in good repair.

Adequate handwashing facilities supplied & accessible — Inspector Note: OBSERVATION: Rear handsink had a plastic container in the basin. Front hand sink with ice and orange liquid. COS- items removed/drained CA:1. A handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf 2. A handwashing facility may not be used for purposes other than handwashing. Pf

Proper hot holding temperatures — Inspector Note: OBSERVATION: Pulled pork and chopped chicken holding in the steam well holding below 135F. CA: (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P COS: products discarded.

Time as a public health control: procedures and records — Inspector Note: OBSERVATION: cole slaw, shredded lettuce, sliced tomatoes on cold line using time as a public health control with a 2:14/2:13pm expiration times at 2:30 and 2:46pm. COS- products discarded(f) Time/Temperature Control for Safety Food, Hot and Cold CA: Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P