CHUCK WAGON

Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed diced tomatoes (48F - Cold Holding) and diced ham (47F - Cold Holding) located across the cook line. As per operator, items have been there for about an hour.

High Priority

Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed sausage patties (79F - Hot Holding) near cook line. As per operator, product has been there for no more than an hour.

High Priority

Container of medicine improperly stored.

High Priority - Container of medicine improperly stored. Observed burn cream stored above food prep station in kitchen.

High Priority

Duct tape used to repair nonfood-contact surface.

Basic - Duct tape used to repair nonfood-contact surface. Observed duct tape used to repair ware washing area sink.

Basic

Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.

Basic

Equipment in poor repair.

Basic - Equipment in poor repair. Observed hand wash sink near three compartment sink in poor repair. Observed reach in cooler located near cook line with torn gaskets.

Basic

Hole in or other damage to wall.

Basic - Hole in or other damage to wall. Observed wall near ware washing area in disrepair.

Basic

No handwashing sign provided at a hand sink used by food employees.

Basic - No handwashing sign provided at a hand sink used by food employees. Observed no hand wash sign in men's restroom.

Basic

Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed walk in cooler fan covers soiled. Observed reach in cooler located across the cook line soiled.

Basic

Soiled dry wiping cloth in use.

Basic - Soiled dry wiping cloth in use. Observed soiled cloth used to clean flat top grill at the cook line.

Basic

Wall soiled with accumulated grease, food debris, and/or dust.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall near ware washing area soiled.

Basic

Wet wiping cloth not stored in sanitizing solution between uses.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth not stored in chlorine solution.

Basic

Working containers of food removed from original container not identified by common name.

Basic - Working containers of food removed from original container not identified by common name. Observed working squeeze bottles containing oil and butter with no label at cook line.

Basic

Carbon dioxide/helium tanks not adequately secured.

Basic - Carbon dioxide/helium tanks not adequately secured. Observed CO2 tank in back storage area not secured.

Basic

Non-pitting surface rust on food-contact equipment.

Intermediate - Non-pitting surface rust on food-contact equipment. Observed shelf used for pots and pans with rust pitting the surface.

Intermediate

Cardboard used to line food-contact shelves.

Basic - Cardboard used to line food-contact shelves. Observed card board used to line food contact shelves next to the cook line.

Basic

Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles soiled in ware washing area.

Basic