Monkey Barrel

Inspector notes: Observed WIC ambient above 41F and holding serval TCS food items holding above 41F (see asterisks below). C/A-Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below COS- PIC discarded all TCS food items, placed out of order sign on WIC, called in a work order. PIC was instructed to call EHS once repair is made prior to use. Facility must only use RIC#1, RIC#2, prep top, and RIF for cold holding

Inspector notes: Observed heavy dark build up inside ice machine. C/A- Equipment food-contact surfaces and utensils shall be clean to sight and touch. COS- PIC cleaned ice machine with sanitizer cloth

Inspector notes: Observed asterisks missing on menus to indicate which items may be cooked served raw or undercooked if an animal food such as beef, eggs, fish, lamb, pork, poultry, or shellfish is served or sold raw, undercooked, or without otherwise being processed to eliminate pathogens, either in ready-to-eat form or as an ingredient in another ready-to-eat food, the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder, as specified in paragraphs 2 and 3 of this subsection using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means. The disclosure and reminder statements shall be worded in legible type in all capital letters and no smaller than font size #8, or...

Inspector notes: Observed reheating left over chicken soup in microwave to 152F for service at 3:30. C/A- food that is cooked, cooled, and reheated for hot holding shall be reheated so that all parts of the food reach a temperature of at least 165°F (74°C) for 15 seconds COS- Food employee reheated to 167F at 3:33

Inspector notes: Observed sliced cheese in prep top cooler holding above 41F. Observed WIC holding several items above 41F (eggs, raw chicken, raw burgers, rice, gumbo, cheese dip, milk, butter milk, ambient). C/A-Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below COS- PIC discarded all items, Ambient was down to 41F at 3:46

Inspector notes: Observed heavy food debris in RIC, RIF, WIC, food racks, and counter tops. Observed heavy grease accumulation on ventilation hoods, outside fryers, on hand sink handles. C/A-The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. 3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.