Word of Mouth Grill

Inspector notes: Observed cooked sausages, cooked pork, cooked beans, cooked beef, and cooked corn at 106-128'F in hot holding cabinet by cook line. Per PIC some items were placed directly into the hot holding box from the fridge. PIC states others were recently cooked on grill and placed directly into hot box. Hot box had an ambient air temperature of 170'F. Per PIC, all items were placed into hot box within last 2 hours. All items were transferred to ovens to rapidly reheat to 165'F at time of inspection. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above

Inspector notes: Observed main reach-in cooler with an ambient minimum air temperature of 50'F and maintaining all TCS foods above 41'F. Establishment has glass merchandise grab-and-go cooler to temporarily use for storage of TCS foods properly holding below 41'F. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below

Inspector notes: Observed at the foot pump hand wash sink in the outdoor cooking area with water at a temperature of 80*F. Discussed with Person in Charge (PIC) all handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. PIC attached a hose from the mop sink faucet to fill the foot pump hand wash sink at measured at a 106*F at time of inspection

Inspector notes: Observed black dust build up on the ceiling air vent and walls above the hot holding box near the fryer at the front of the restaurant. Discussed with PIC physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection