HOT SPOT health score and inspection history

Keep dumpster doors and lids closed.// Dumpster lid open.

4-501.11(A) Maintain equipment in good repair (general).// RI cooler ambient temperature 59F.// Make table unit ambient temperature 64F.

(A)(2) Maintain TCS food at 41 F or below.// White and yellow American cheese slices (53F), cut lettuce (46F), chopped tomatoes (53F), sliced tomatoes (45F), shredded cheese (48F), beef patties (49F), raw bacon (53F), ham (50F), and egg rolls (51F) in make table cooler. PIC states all items moved from WI cooler to make table 20 minutes before checking -COS All items moved to WI cooler.// Raw Tilapia (47), raw shrimp (47), and raw pork chop (47F) in RI unit above 41F. -COS Moved to WI cooler.

4-601.11(C) Keep nonfood contact surfaces of equipment (interiors of refrigeration units and cooking equipment, exteriors of equipment, storage shelves, etc.) free of an accumulation of dust, dirt, food residue, and other debris.// Clean exterior of nozzles on Frazil machine.

Label all food or ingredients that are not in the original package with the common name of the food (Except for unmistakably recognized food such as dry pasta)// Label all seasonings and sauces not in the original package.

Prevent the contact of food with non-food contact surfaces, or, with food contact surfaces that are not properly cleaned and sanitized. (ice bins, bev. nozzles or other equipment in continuous use).//Slushy nozzles soiled with black residue.

Clean air ducts and clean/change ventilation hood filters to prevent contamination by dust, dirt, etc.// Ventilation hood filters soiled with residue.

(A)(2) Maintain TCS food at 41 F or below.// Lettuce,tomatoes, shredded cheese, ham, egg rolls, cole slaw, and Beef Ball Park Franks in make table cooler between 47F-56F. -COS Moved to WI cooler. 3-501.16 (B) Maintain non-pasteurized raw shell eggs at ambient temperature of 45 F or below.// Raw shell eggs 48F inside of make table cooler. -COS Moved to WI cooler

4-501.11(A) Maintain equipment in good repair (general).// Make table cooler ambient temperature 47F. 4-501.11(B) Maintain components such as equipment doors, gaskets, etc., in good condition.// Gasket torn on 2 door RI cooler across from make table cooler. 4-202.16 Provide smooth, easily cleanable nonfood contact surfaces (damaged gaskets on RI units, ice machines, chest freezer lids, damaged shelving, etc.).// Shelving throughout kitchen rusting.

4-601.11(C) Keep nonfood contact surfaces of equipment (interiors of refrigeration units and cooking equipment, exteriors of equipment, storage shelves, etc.) free of an accumulation of dust, dirt, food residue, and other debris.// RI units throughout kitchen soiled with food debris.

3-304.14. 4-501.114 Provide chlorine solution at 50 to 100 ppm for storing cloths used to wipe counters and equipment.// Provide sanitizer bucket housing chlorine. 3-304.14. 4-501.114 Provide quaternary ammonia solution at concentration specified by manufacturer for storing cloths used to wipe counters and equipment.// Provide sanitizer bucket housing quaternary ammonia.

Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.// Floors soiled with residue (special attention to area behind grill.)// WI cooler floors soiled with debris.// Clean floor drains and covers throughout kitchen. 6-501.11 Maintain physical facilities in good repair (floors, walls, ceilings, ceiling tiles, attached fixtures, etc.).// Various ceiling vent covers rusting throughout kitchen.