RED'S TIMBERS

Observed ranch and blue cheese holding above 41f in the reach in cooler in the main kitchen. C/A:TCS food shall be maintained at 41f or below when cold holding. COS: discarded.

Observed cold water handle broken on hand sink in main kitchen. C/A: Hot and cold water should be available at hand sinks

Observed several mising ceiling tiles. C/A: All physical facilities shall be maintained in good repair.

Observed several TCS foods in walk-in cooler and prep top cooler cold holding above 41F.

CA: TCS foods cold holding shall be maintained at 41F or below.

COS: Foods discarded.

Observed ready to eat foods prepared and held for more than 24 hours without date marking.

CA: Ready to eat foods prepared and held past 24 hours shall be date marked.

COS: Foods discarded.

Observed dish machine in main kitchen at 0ppm chlorine.

CA: Dish machine used to sanitize dishes shall be maintained at 50-100ppm if using chlorine.

Observed ice machine upstairs at bar area with pink and balck substance in shoot area.

CA: Food contact surfaces shall be clean to sight and touch.

Observed tuna made from 4-17-2024 and queso dip from 4-22-2024, past 7 days from prep date in walk in cooler of main kitchen.

CA: A food that requires datemarking shall be discarded if it:

(i) Exceeds 7 days, not including the time that the product is frozen; P

(ii) Is in a container or package that does not bear a date or day; P or

(iii) Is appropriately marked with a date or day that exceeds 7 days . P

COS: PIC discarded food items.

Observed several TCS foods items in the walk-in cooler of main kitchen made from previous days with no date marking.

CA: Except when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 4 and 5 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. Pf

2. Except as specified in paragraphs 4 through 6 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and packaged by a food processing plant shall be clearly marked, at the time the original container is opened in a food service establishment and if the food is held for more than 24 hours, to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days after the original container is opened. The day the original container is opened in the food service establishment shall be counted as Day 1, except, the day or date marked by the food service establishment may not exceed a manufacturer’s use by date if the manufacturer determined the use-by date based on food safety; Pf

3. A refrigerated, ready-to-eat, time/temperature control for safety food ingredient or a portion of a refrigerated, ready-to-eat, time/temperature control for safety food that is subsequently combined with additional ingredients or portions of food shall retain the date marking of the earliest-prepared or first-prepared ingredient. Pf

COS: PIC discarded food items.

Observed baked beans in walk in cooler of main kitchen cooling with lid tightly on.

CA: 2. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be:

(i) Arranged in the equipment to provide maximum heat transfer through the container walls; and

(ii) Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food.

COS: PIC uncovered baked beans.

Observed buildup of grease, food and debris on floors and walls near fryer and behind dish machine of main kitchen.

CA: Physically facility shall be maintained clean and in good condition.

Observed several items (chili, kero dip, deli meat, cheese, raw beef, raw chicken, butter milk) in WIC holding above 41F; ambient of WC holding at 45F. 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 lowered WIC thermostat; ambient is now 39. All items discarded

Observed chili in crock pot holding at 125F in bar. C/A- Hot and Cold Holding. 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 135°F (57°C) or above COS- PIC reheated chili to 165F within 2 hours

Observed no paper towels at hand sink in bar. C/A-Each handwashing sink or group of adjacent handwashing sinks shall be provided with: Individual, disposable towels COS- Employee placed paper towels at bar hand sink

Observed rice in WIC cooling with lid tightly on. C/A- When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be:(i) Arranged in the equipment to provide maximum heat transfer through the container walls; and(ii) Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food COS- PIC uncovered rice

Observed missing tiles in main kitchen next to prep cooler. Observed wood in WIC floors and in dry storage area. C/A-Floors, Walls, and Ceilings, Cleanability. Except as specified under subsection (2)(d) of this Rule and except for antislip floor coverings or applications that may be used for safety reasons, floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.