WALT'S CAFETERIA, LLC

Observed grilled chicken and fried chicken and ham on the salad bar cold holding at 47 degree Fahrenheit, Time/Temperature Control for Safety Food, 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 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. COS both chicken were placed in the freezer for rapid cooling to get to 41 degree Fahrenheit, because the chicken had been on the salad bar for less than 4hr.

Observed grease of the floors under the fryer and the flat grill and cooler area in the kitchen, The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products and food contact surfaces and walls ,floor and ceilings. The manager will clean the floor by 3/15/26

Observed a expired SERV safe certificate for the manager, ood service establishments shall have in its employ a Certified Food Safety Manager (CFSM) as specified in paragraph (b) of this subsection to ensure food safety is being managed within the food service establishment during all hours of operation. The manager will take the exams to be recertified by 12/15/25

Observed mildew on the ice machine chute of the drink machine in the kitchen area, b) Equipment Food-Contact Surfaces and Utensils.

1. Equipment food-contact surfaces and utensils shall be cleaned av) At any time during the operation when contamination may have occurred The manager will have the chute where the ice dispense cleaned by 1022/25

Observed the salad bar not cooling properly to keep the food at 41-degree Fahrenheit or lower, Good Repair and Proper Adjustment.

1. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections The compressor not cooling propely in the unit to keep the food cold at 41-degree Fahrenheit

Observed a expired SERV safe certificate for the manager, ood service establishments shall have in its employ a Certified Food Safety Manager (CFSM) as specified in paragraph (b) of this subsection to ensure food safety is being managed within the food service establishment during all hours of operation. The manager will take the exams to be recertified by 5/15/25

Observed a pickle jar stored in the hand washing sink in the kithen area, . A handwashing sink shall be maintained so that it is accessible at all times for employee use. COS The jar was removed from the hand sink to be able to wash your hands properly when needed.

Observed grease of the floors under the fryer and the flat grill and cooler area in the kitchen, The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products and food contact surfaces and walls ,floor and ceilings. The manager will clean the floor by 4/17/2025

We observed hamburger in the steam well is 125 F. Time/Temperature Control for Safety Food, 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 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. the manager should ensure that all potentially hazardous foods are held at appropriate temperature. corrected on site.

I observed that the already prepared turkey in the walk-in cooler was not properly date marked. 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. the manager should ensure it is corrected by 09/06/2024

Observed the blades on the can opener need to be cleaned or changer because of rust on the blades, Can Openers. Cutting or piercing parts of can openers shall be readily removable for cleaning and for replacement. the manager needs to replace the blade on the can opener by 09/17/2024

OBserved grease buildup on doors of the 2 door cooler,and the front of the stove, 3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. The manager will clean the cooler doors and stove front by 3/30/24

OBserved grease of the floors under the fryer and the flat grill area, The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products and food contact surfaces and walls ,floor and ceilings. The manager will clean the floor by 3/13/24

Observed a employee not wearing the proper restarting while prepping food for the customer, Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch. The manager will insure all employee wear hair restraint while cooking prepping or cleaning in the kitchen area of the restaurant.

OBserved a em Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half employee prepping in the kitchen with no hair restraint, The manager will get hair restraint for the employeeby 9/9/23

Observed chicken alfredo in the warmer hot holding at 130 degree Fahrenheit, ) Time/Temperature Control for Safety Food, 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 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 135°F (54°C) or above. COS the chicken alfredo was reheated to 165 degree for 15 seconds and placed back on the hot line for serving.