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Inspector notes: Observed grilled onions, grilled bell peppers, and cooked mushrooms being held on the cook line with internal temperatures ranging 118*F-130*F. Cook stated that these items were cooked less than an hour prior. Instructed cook to increase the water temperature of the unit and to reheat these items to 165*F. Cook reheated these items to 165*F before placing them back into hot holding. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. All TCS foods improperly hot held were reheated to 165°F at time of inspection

Inspector notes: Observed raw ground beef patties stored above a box of raw shell eggs in the walk-in. Informed PIC that the eggs and ground beef need to be stored based on final cooking temperature. PIC relocated the eggs a time of inspection and stored the raw animal proteins properly. In walk-in, observed non-continuously cooked beef cooling above cooked chicken wings and boxes of produce (lettuce and bell peppers). Informed PIC that non-continuously cooked raw animal proteins must be treated/stored as raw. PIC relocated the beef and properly stored all raw animal proteins and RTE foods. Provided non-continuous cooking guidance document via email. All raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code

Inspector notes: Observed three trays of in-house sliced deli meats (turkey, roast beef) with no date marks. PIC stated that they slice every few days and these were sliced the day prior. Informed PIC that the deli meats need to be labeled with the day that they are cut and not held for more than 7 days. PIC date- marked the deli meats at time of inspection. RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1). All RTE/TCS foods were properly date marked at the time of inspection

Inspector notes: Observed two cans of ant and roach spray stored below the three-compartment sink. Informed PIC that pest control chemicals may not be stored onsite and if pest control is needed, it needs to be applied by a certified applicator. PIC discarded the cans at time of inspection. All pest control for the establishment must be performed by a certified pest control specialist and chemicals for pest control must not be stored onsite. PIC removed pest control chemicals from premises at time of inspection

Inspector notes: Observed yogurt parfaits, cake slices, fruit cups, and pies available for purchase in unlabeled grab-n-go containers. Informed PIC that each item needs to be labeled with the following information: All packaged food labels must include the following items: (1) the common name of the food, or absent a common name, an adequately descriptive identity statement; (2) If made from two or more ingredients, a list of ingredients and sub-ingredients in descending order of predominance by weight, including a declaration of artificial colors, artificial flavors and chemical preservatives, if contained in the food; (3) an accurate declaration of the net quantity of contents; (4) the name and place of business of the manufacturer, packer, or distributor; (5) the name of the food source for each major food allergen contained in the food unless the food source is already part of the common or usual name of the respective ingredient; (6) except as exempted in the Federal Food, Drug, and Cosmetic Act § 403(q)(3) -(5), nutrition labeling as specified in 21 CFR 101 -Food Labeling and 9 CFR 317 Subpart B Nutrition Labeling; and (7) for any salmonid fish containing canthaxanthin or astaxanthin as a color additive, the labeling of the bulk fish container, including a list of ingredients, displayed on the retail container or by other written means, such as a counter card, that discloses the use of canthaxanthin or astaxanthin

Inspector notes: Observed the main prep cooler having an ambient temperature of 52*F. Also observed the standing cooler near the fryers having am ambient temperature of 63*F using a min/max thermometer. 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. Reinspection will be conducted within 10 days

Inspector notes: The west handwashing sink had no hand soap in the dispenser. Always maintain hand soap at all handwashing sinks

Inspector notes: The wiping cloth bleach concentration was measured at 100 ppm Cl2, but soap had been added to the water and bleach solution. Only use clean water and 50 to 100 ppm chlorine

Inspector notes: The grease bin lid was left open. Maintain grease bin lid and dumpster lids closed at all times

Inspector notes: Observed cooked chili being hot held but having an internal temperature of 109-112*F. Person in charge states this food item was put in the unit less than 2 hours prior to inspection. Unit was turned off by accident but turned was turned on at the 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. All TCS foods improperly hot held were reheated to 165°F at time of inspection

Inspector notes: In the walk in cooler, observed raw shelled eggs being stored below raw beef patties. All raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code

Inspector notes: In the walk in cooler, observed chili (cooked beef), in house ranch (butter milk), cut cabbage and opened nacho cheese not having any date marking. Person in charge states these foods were made/opened 2-3 days prior to inspection. RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1). All RTE/TCS foods were properly date marked at the time of inspection