SAVE MORE & GRILL health score and inspection history

Clean equipment food contact surfaces and utensils to sight and touch. (choppers, slicers, mixers, utensils in storage)// Can opener in storage soiled with residue.

Store raw animal products below and away from produce and ready to eat foods. (preventive).// Raw hamburgers stored above condiments.

3-501.16(A)(1) Maintain TCS food at 135 F or above.// Chicken livers at 117F. COS- employee discarded and put new batch in different hot holding unit.

Wash hands for at least 15 seconds after any potential contamination (i.e. handling soiled utensils, after using toilet room, before donning gloves, etc.).// Employee did not wash hands before donning new gloves.

3-501.17(A) (If food has been frozen--per guidance from FDA) Properly date mark all TCS food prepared in-house with: date prepared; date frozen; date removed for thawing; date to discard—not to exceed 7 days total (exclude days that the product was frozen)// Dressing in freezer not date marked. 3-501.17(A) Properly date mark all TCS food prepared in-house, when held for more than 24 hours, with the preparation date and date of discard—not to exceed 7 days including the date of preparation.// Cooked meat in top of RI cooler not date marked

Store utensils left inside ice machines and closable containers of non-TCS foods with handles above the top of the food or ice.// Handle of scoop touching flour in tub.

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)// Residue accumulation on beverage nozzles.

3-304.14. 4-501.114 Provide chlorine solution at 50 to 100 ppm for storing cloths used to wipe counters and equipment.// Solution in sanitizer bucket is not registering any sanitizer. 3-304.14 Store wet wiping cloths in the appropriate sanitizing solution when they are between uses.// Wet wiping cloths were left out on prep surface.

5-205.15(B) Repair condensate leak in refrigeration units.// Condensate issue in WI freezer.

Clean air ducts and clean/change ventilation hood filters to prevent contamination by dust, dirt, etc.// Dusty hood ventilation filters.

Store raw animal products below and away from produce and ready to eat foods. (preventive)// Raw ground meat stored above condiments in RI cooler. 3-307.11 Store raw shell eggs below and away from ready to eat food. (preventive)// Raw eggs stored above pineapple and milk in RI cooler.

3-501.16(A)(1) Maintain TCS food at 135 F or above.// Fried okra and fried liver in steam table ranging in temperatures from 91F-118F. COS- employee reheated foods to 165F and recorded time foods went back into table.

5-205.15(B) Repair condensate leak in refrigeration units.// Condensate leak in walk-in freezer.

Store utensils left inside ice machines and closable containers of non-TCS foods with handles above the top of the food or ice.// Handle of scoop stored in container holding flour is touching the flour.

JCDH 2.2 Provide food safety training for all food handlers as required. JCDH 2.2 Provide readily available documentation of food safety training for all employees at all hours of operation.// Not all employee have food safety training documentation.

Use appropriate chemical test kits to accurately determine the concentration of the sanitizing solution.// Chemical test strips not available.

Provide appropriate, readily accessible thermometers for all make tables, coolers and hot holding units.// Reach-in cooler does not have ambient thermometer.

Store raw shell eggs below and away from ready to eat food. (preventive)// Eggs stored above milk, jalapeños, and other RTE foods. 3-307.11 Store raw animal products below and away from produce and ready to eat foods. (preventive)3-307.11 Store raw animal foods with higher required cooking temperatures below those with lower required cooking temperatures. (preventive)// Raw sausage stored above RTE foods, eggs, condiments, and milk.

Store wet wiping cloths in the appropriate sanitizing solution when they are between uses.// Wet wiping cloth left out on prep surface.

5-205.15(B) Repair condensate leak in refrigeration units.// Condensate leak in walk-in freezer.

Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.// Dusty vent covers throughout facility; residue accumulation around beer cooler door. 6-202.15 Protect outer openings from the entry of pests by using properly designed and installed screening, air curtains to control flying insects, or other effective means when doors or windows are open.// Drive through window kept open without any protection from the entry of pests.

Wash, rinse and sanitize food thermometers before use or storage.// Food probe thermometer heavily soiled with residue.

6-403.11(B) Locate lockers or other suitable facilities for storage of aprons and personal belongings so that they do not contaminate food, equipment, utensils and single service/single use articles.// Employee purse stored directly on top of to-go containers.

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