Casual Bird

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sliced cheeses (54-58F - Cold Holding); yogurt (46-47F - Cold Holding). butter (71F - Cold Holding); cut tomatoes from prior days prep (53F - Cold Holding) Inside small cooler and makeline cooler adjacent to cook line. Units recently restocked less than 1 hour prior per employee, advised to verify units maintaining and holding cold food at 41F or below. Service technician on site. Callback inspection required to verify compliance. **Warning** - From follow-up inspection 2024-08-30: -sweet potato casserole 48F, sliced american cheese 51F, whipped dairy 49F inside small cooler across from cook line. Manager previously had maintenance on unit, advised to monitor temperatures and use other coolers/ice/freezers to maintain 41F or below if unit is not maintaining internal food temperatures for adequate cold holding parameters.. Next available day callback inspection **Time Extended**

High Priority - Employee drank then engaged in handling clean equipment or utensils, or touched unwrapped single-service items without washing hands. -server up front, twist cap personal beverage. Handled single service cups out front without washing hands.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -raw shell eggs stored above raw bacon inside walk in cooler Raw animal food stored over/not properly separated from ready-to-eat food. -raw tuna stored above casserole inside walk in cooler.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sliced cheeses (54-58F - Cold Holding); yogurt (46-47F - Cold Holding). butter (71F - Cold Holding); cut tomatoes from prior days prep (53F - Cold Holding) Inside small cooler and makeline cooler adjacent to cook line. Units recently restocked less than 1 hour prior per employee, advised to verify units maintaining and holding cold food at 41F or below. Service technician on site. Callback inspection required to verify compliance. **Warning**

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -ice chute inside beverage dispenser put front

Basic - Grease receptacle lid open.

Basic - No handwashing sign provided at a hand sink used by food employees. -mens restroom

Basic - Standing water in bottom of reach-in-cooler. -makeline cooler

High Priority - Refrigerated time/temperature control for safety food received at greater than 41 degrees Fahrenheit. -operator producing cooked food from other owned licensed establishment delivered cooked potatoes, still cooling from morning prep at 45-46F. Employee contacted operator at other location to determine time of production. Advised to adequately cool potatoes to 41F and ensure cold holding upon delivering TCS product to other this establishment.

High Priority - Toxic substance/chemical improperly stored. -shelf containing chemicals above dish rack of cleaned dishes/pans resting on top surface of dish machine

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -raw shell eggs stored above raw bacon inside walk in

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. -cooked shredded potatoes 46F stacked inside small lowboy across from line. Manager stated delivered from other establishment during cooling stage. Advised person in charge to verify temperatures upon receiving cooked food from other establishment and to take corrective action if necessary. Advised for operator to ensure cooling has completed prior to delivering.

Basic - Stored food not covered. -tea containers

Basic - Accumulation of black mold-like substance in the interior of the ice machine/chute. -beverage dispenser ice chute, areas inside and behind ice chute

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -cell phone on countertop next to trays and muffins **Corrected On-Site**

Basic - Equipment and utensils not properly air-dried - wiped with paper towel.

Basic - Interior of ice machine/bin with rust that has pitted the surface -thin metal piece near splash guard showing rust pitting surface

Basic - No conspicuously located ambient air temperature thermometer in holding unit. -beer keg cooler, containing milk up front

Basic - Open condiments provided for self-service not properly protected. -open containers of jams in dining area for customer self serving

Basic - Working containers of food removed from original container not identified by common name. -flour in bulk container not labeled

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -raw shell eggs stored above raw bacon inside walk in cooler. Manager moved **Corrected On-Site**

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -food debris inside knife holder

Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. -probe thermometer not functioning during inspection. Advised to check battery or replace **Corrected On-Site**

Basic - Food stored outside. -jug of fryer oil, case of shortening, box of potato chips outside without overhead protection. Manager moved inside building **Corrected On-Site**

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw tuna stored above dairy inside walk in cooler -shee pan of raw bacon stored above produce inside walk in **Corrective Action Taken**

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -sweet potato caserole

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. -0ppm