Wahl to Wahl

pork chop sandwich (119), Sausage thick link (128) hot holding in hot holding cabinet below 135 deg f; CA: All tcs food hot holding shall be maintained at 135 deg f or above; Food needs to be Reheated during inspection to 165 or above and or discard.

Mop sink needs a divider between 3 compartment sink and the mop sink. Observed utensils sitting on the mop sink hand off dish storage at 3 compartment sink also observed a can opener sitting to right side of mop sink drain board. ALL cooking utensils and equipment need to be cleaned and put in proper storage area with proper separation.

Observed chili and ind. containers of ranch dressing and hot dogs were not date marked. Food held for 24hrs or longer shall be marked to show the date for when the food shall be consumed for a max of 7 days.

Grease container outside, needs to be on cement or a smooth easily cleanable surface and not sitting directly on grass.

Upon walking into kitchen observed. Trash can (large) sitting on top of food prep table in kitchen. PIC removed trash can from table, but food prep table needs to be cleaned and sanitized. Nozzles on ketchup, mayo and mustard need to be cleaned heavy build up. Need to clean every 24 hrs.

Grits container and burrito shells sitting on mop sink. Utensils hanging above mop sink. Mop sink is a waste sink and needs to be utilized in proper manner. No food or food equipment needs to be near sink. Mop sink and 3 compartment dish sink sit beside each other without clear/defined separation (clean dish side of 3 comp. sink is by the mop sink). Needs to have stainless steel or aluminum or plexi glass separation between the 2 sinks.

Grease container outside, needs to be on cement or a smooth easily cleanable surface and not sitting directly on grass.

Observed used broom sitting on top of freezer. Mop and brooms need to be stored in a designated mop sink area when not in use.

Cheeseburger (122), pork chop sandwich (119), chicken sandwich (128) hot holding in hot holding cabinet below 135 deg f; CA: All tcs food hot holding shall be maintained at 135 deg f or above; COS: Reheated during inspection to 165 or above and or discard.

Observed nozzles to several condiments ketchup, mustard , mayo in refrigerator and on counter top with heavy food debris buildup. Nozzles need to be cleaned at end of day shift every day. COS Staff cleaned nozzles on site

Wiping cloths stored on ledge in between 3 compartment sink. Wipe Clothes need to be stored in sanitizer for between use or in laundry bag to wash and clean.

Vent hoods above stove need to be cleaned observed heavy dust and grease build up.

Observed raw bacon and raw beef stored above flour and cheese in the reach in cooler; CA: All food shall be protected from cross contamination by storing raw animal products below ready to eat food; COS: Moved during inspection.

Hamburger (130), pork chop sandwich (115), hot dogs (120) hot holding in hot holding cabinet below 135 deg f; CA: All tcs food hot holding shall be maintained at 135 deg f or above; COS: Reheated during inspection to 165 or above.

Observed pan of biscuits and sausage stored inside of reach in cooler uncovered; CA: All food shall be stored covered to prevent potential overhead contamination; COS: Covered during inspection.

No unauthorized person shall be allowed in the kitchen area.

Observed no separation from hanging utensil over mop sink. dishes also being stored on top of unused drink cooler blocking sink. Food Items being stored directly in front of 3 compartment sink and mop sink. C. Action all kitchen utensils and food containers and food need to be removed from this area due to potential cross contamination. Discussed with PIC/ CFSM

Observed the mop sink and the 3 compartment sink connected. C. Action there needs to be a proper divider--- plexi glass or stainless steel between the 2 sinks so that potential cross contamination will not occur. Discussed this matter with PIC

Harborage of unused equipment sitting in main kitchen area, which is already samll. Discussed with PIC that any unused or broken equipment either needs to be repaired and used and or removed from premises

Observed handling ready to eat sandwich bread with ungloved hands. Also observed staff working with raw me then touch storage containers then was hands then touch the contaminated storage containers again. Must wash hands bt change if task, before putting on a pair of gloves and before working with ready to eat food items.

Food handler certificate and it needs to be certified manager certificate (servsafe food manager).

Hand wash sink in the facility was being blocked by a bowl of raw chicken and a bowl of chicken dredge. Hand wash sinks can not be blocked or be used for any other purpose than hand washing.

The way processes are being completed where serving containers are placed on prep line with raw chicken and other raw products , and raw chicken containers being placed in multiple locations shifting contamination from 1 point to another. Discussed operating off of 1 planning parameter 1st ... hamburgers then chicken...Discussed cleaning and sanitizing all hard surfaces and food prep areas

Hot hold unit is not maintaineing proper hot hold temps at 135 and above temps range from 117-133; asked if they were going to reheat to proper 165 for hot holding staff said no they told her that. Staff needs to be at kitchen ope his of this kitchen or need to close for with food properly stored or discarded. Kitchen staff leaves early at 1230. No one here at kitchen but that hold box has an assortment of food when discussed with gas station staff they do not run or operate kitchen.

Food handler certificate and it needs to be certified manager certificate (servsafe food manager).

Observed food pan of raw biscuits sitting directly on raw sausage. Needs to be properly covered and separation.

Observed food pan of raw biscuits sitting directly on raw sausage. Needs to be properly covered and separation.

All exposed raw wood needs to be sealed or painted. Observed raw wood under oven, are refrigerator unit, chest freezer toaster, microwave all need to be commercial grade.

Ventilation hood above fryer, oven and cook top needs to be cleaned - heavenly soiled with grease and dust.