WES MAN'S

Observed potentially hazardous TCS foods improperly hot holding below 135F in a pan on the stove (Cooked beef hamburgers 113F).

Observed employee personal phone stored on food storage shelf above food prep table in the kitchen.

Observed beef hamburger patty cooked from raw on the grill top that did not meet the minimum internal cook temp required. PIC stated the burger was ordered well done and that it was fully cooked. Internal temp of the burger was 144F.

Observed potentially hazardous TCS foods improperly cold holding on an ice bath (raw shell egg 44F, sliced tomato 45F).

Observed potentially hazardous TCS foods improperly hot holding below 135F in a pan on the stove and the warmer drawer (Cooked beef hamburgers 130F, blueberry cobbler 113F).

Observed employees preparing food without wearing hair restraints.

Observed wet wiping cloths left out on food prep counters.

Observed employee crack raw shell eggs while wearing single-use gloves, then with the same gloves pull ready-to-eat bread from its packaging. Observed employee outside with gloves on, then re-enter the facility and begin flipping burgers on the grill without first washing hands and donning clean gloves. Observed employee wipe down counters with sanitizer rag while wearing gloves then move to food prep while wearing the same gloves.

Observed potentially hazardous TCS foods improperly cold holding at 41F while let out on the counter top (Cooked pork sausage patty 54F, corn 70F).

Observed potentially hazardous TCS food improperly hot holding below 135F in a pan adjacent to the stove (cooked potato 85F).

Observed no measurable sanitizer (0ppm chlorine on inspector test strip) in the sanitizer bucket for sanitization of food contact surfaces in the kitchen. PIC had wiped food prep surfaces with sanitizer rags several times throughout the inspection.

Observed several cans of shower cleaner, liquid cement, personal first aid items and cigarettes stored on dry storage shelf with food items. Shelf is above a prep table with clean equipment and stored foods.

Observed the majority of the pans of food in the front reach-in cooler stored uncovered.

Observed employee personal phone stored on food storage shelf above food prep table in the kitchen. Observed several employee purses stored above dry food in the back dry storage room.

Observed ceiling in main kitchen area above stove in disrepair.

Observed areas of physical facility not in good repair. Floors damaged and wet in areas throughout kitchen and some damage on walls.

Observed employee personal items stored with foods for service in coolers.

Observed shelf of chemicals stored above prep table in back cooler/storage area, and chemical bottle stored on top of RIC at grill.

Observed ceiling in main kitchen, walls in main kitchen, and floors through out in need of cleaning.

Observed employee cell phone stored on shelf above prep table. Observed employee purse stored on dry stock shelf above facility food.

Observed employee personal items stored in reach-in cooler on shelf with foods.

Observed no measurable sanitizer (0ppm on inspector test strip) in the only sanitizer bucket in the kitchen.

Observed tongs stored between uses in food container (croutons) with the handles directly touching the food, and observed single use portion cup stored in spices.

Observed improper vertical separation of raw animal foods and fully cooked/ready-to-eat foods in two different coolers (raw chicken stored above raw shell eggs and raw shell eggs stored over fully cooked veggies).

Observed just cooked raw animal foods pulled from them grill and placed on a plate to be served to customers that were not cooked to their minimum internal cooking temperatures. Hamburger patties (cooked from raw ground beef) were not fully cooked to 155F (per the employee, they were not ordered undercooked), and grilled chicken (cooked from raw) was not fully cooked to 165F (See temp log).

Observed potentially hazardous TCS food (cut lettuce) improperly cold holding above 41F on an ice bath (See temp log).

Observed potentially hazardous TCS food (strawberry cobbler) improperly hot holding below 135F in the warmer drawers (See temp log).