Date: 10/24/2024

Inspection Type: Regular

10. *** Hand washing sink in the back prep room was being used to defrost pulled pork. *** COS Pulled pork was removed and put in a different sink by PIC. Hand sinks must only be used for hand washing and no other purpose.

16. *** Chlorine solution was 200 ppm. *** COS PIC diluted the solution to 100 ppm. Chlorine based solutions must be at 50 to 100 ppm. I suggest having poster on the wall with instructions for the correct bleach to water ratio.

22. *** All food, including cheese, coleslaw, deli meat, and sauces, in the mini fridge near the grill and stove was 49 to 51 deg F. *** Employees threw out all food in the mini fridge. One employee said that the fridge was at the wrong setting. Fix the fridge by 10/28/24. I will be doing a follow-up inspection to check the temperature at that time.

39. *** Lids were not replaced on the food in hot holding wells. *** COS PIC replaced lids. Food must be protected from physical contamination. The food in that area is especially prone to contamination as it is directly below the order window, a high traffic area.

47. *** The seal of the door on the prep table in the back room and the clear door cooler were both in bad repair. *** Replace both seals next routine inspection.

47. *** Plastic cutting boards are pitted, scraped, and stained. *** Replace before next routine inspection.

49. *** The fryer baskets have significant grease deposits. *** Increase cleaning frequency to remove grease deposits before next routine inspection.

49. *** Surfaces of equipment like fire suppression system, handles on coolers, lids of batter containers, front of stove, sides and front of grill, and bottoms of coolers have a build-up of debris and food residue. *** Increase the cleaning frequency of equipment before next routine inspection.

55. *** Floors, walls, ceilings, especially underneath, behind and in hard to reach areas had a build-up of debris. *** Increase cleaning schedule be next routine inspection.

Date: 07/19/2024

Inspection Type: Regular

6. *** Employee's drink was on the prep table. *** COS, R When spoken to, employee moved drink to shelf underneath table. Drinks must be placed where there is no potential for food contamination.

6. *** Employee was smoking in manager's office. *** COS Employee put out cigarette. There can be no smoking inside a food establishment.

9. *** Employee was touch lettuce with bare hands while cutting it. *** COS Employee threw out all lettuce an cutting board and put in gloves. Ready to eat food cannot be handled with bare hands.

10. *** Ice and eggshells found in hand sink in the kitchen. *** COS Spoke with all employees about not using hand sink as a dump sink. Hand sinks must be reserved for hand washing only.

16. *** Sanitizer tested at 0 ppm. *** COS Employee remade sanitizer and it was 100ppm. Remake sanitizer at regular intervals. Chlorine bleach solutions must be between 50 and 100ppm.

22. *** Green peppers and jalapenos on a counter were at 56 deg F because the ice in the container had melted. *** COS Employee said that he forgot to switch out the ice after the lunch rush because the truck came right after that. Food was thrown out.

49. *** The top of the fume hood had an accumulation of dust on the top, vents, and fire suppression system. *** This accumulation of dust and grease may interfere with the proper function of the equipment. Clean before next routine inspection.

Date: 11/07/2023

Inspection Type: Regular

6. A employee cup was found on the food prep table. **Corrected on site, the cup was moved to a designated area. Ensure that employee food and drink is kept separate from prep areas

10. ***A whisk was found in the handwashing sink. Handwashing sinks need to be clear and used only for handwashing.

49. The top of the flame hood had an accumulation of dust, the prep area had an accumulation of grease, areas under heavy equipment had an accumulation of food debris. **Ensure routine cleaning of these areas**