Love's Travel Stop #320

Chicken hot holding under the heat lamp at 130 deg f and 128 deg f. Gizzards hot holding under the heat lamp at 127 deg f. CA: All tcs food hot holding shall be maintained at 135 deg f. COS: Discarded during inspection.

Observed a pan of biscuits in the walk in freezer stored uncovered. CA: Food shall always be stored covered to prevent overhead contamination. COS: Covered during inspection.

Food using TPHC didn't have a start time labeled or documented; CA: The food shall be marked or otherwise identified to indicate the time that is 4 hrs past the point in time when the food is rendered a TPHC food; COS: Put times on all food, food was cooked 10 mins prior to my arrival.

Observed an employee drinking in kitchen out of a cup with no lid or straw; CA: Employee shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. However, drinking from a cup with a lid and a straw is allowed; COS: Discarded during inspection.

Livers hot holding on the hot bar had temp of 105 deg f. CA: All food that is temperature control for safety shall be maintained at 135 deg f or above; COS: Discarded during inspection.

Chicken prepped at 900 had a temp of 51 deg f at 100pm. CA: TCS food shall be cooled within 4 hrs to 41 deg f or less; COS: Discarded during inspection.

Observed a pan of biscuits in the walk in freezer stored uncovered. CA: Food shall always be stored covered to prevent overhead contamination; COS: Covered during inspection.

Sandwiches (BBQ) under TPHC have a discard time, but are unsure exactly of the prep time -> discard time would have been 5 hours if prepped at 9 (maybe when prepped). There is also no temp from when it was removed from hot holding. The food shall have an initial temp of 135 deg f or greater from when food was removed from hot holding, and shall have a time to indicate the time 4 hrs past when food was removed from temp control. COS: Discarded during inspection.

3 comp sink had sanitizer (quat) that had a concentration level above 400 ppm. Chemcial sanitizers applied to food contact surfaces shall meet requirements specified in 40 CFR 180.940; cos: emptied are re-made to correct concentration.

Walk in freezer had ice built up in multiple locations. Equipment shall be maintained in a state of repair in accordance to the manufacturer's specifications.

Ceiling in dry storage damaged and needs to be replaced. All physical facilities shall be maintained in good repair.

Time is used for hot case for all hot foods. However there was no time or temp indicated or written down. The food shall be marked or identified to indicate the time that is 4 hrs past the point when the food is removed from temp control. COS/CA: Employee who cooked food could tell me when the food was cooked, cooked just before arrival. For food with unknown cook time they were discarded during inspection. Chart given to facility to put time/temp.

Observed employee drinking out of a can in the kitchen. Employees shall consume food only in approved designated areas separate from food prep, serving areas, equipment or utensil areas and food storage areas. However drinking from cup with lid and straw is okay. COS: Threw drinking away, told PIC about observation.

Container of breading not labeled. All working containers with food inside shall have the common name of food labeled on container.

Dispensing utensil touching food. Handle shall be stored above the food product.

Walk in freezer not sealing shut properly. All equipment shall be maintained in good repair.

Ceiling tile in dry storage area damaged and mop sink has a buildup of black residue.

Two containers of food in the walk in freezer are stored uncovered. In order to prevent overhead contamination all food shall be stored covered. COS: Covered during inspection.

Container of breading not labeled. Working containers holding food or food ingredients that are removed from their original packages shall be clearly and legibly identified.

IN use dispensing utensil stored with handle touching the food product. During pauses in food prep or dispensing, food prep and dispensing utensils shall be stored with their handles above the top of the food.

Walk in freezer has buildup of ice. All physical facilities shall be maintained in good repair.