Tom & Sandy's Horseshoe Restaurant

Observed baked chicken on the buffet line out of temperature with the highest reading at 125F. CA: Time/temperature control for safety food shall be maintained at a temperature of 135 degrees Fahrenheit or above to maintain safety. COS: Chicken voluntarily discarded.

Observed ice dumped in the handwashing sink in the front area. CA: A handwashing facility may not be used for purposes other than handwashing. COS: Ice rinsed out of sink.

Observed in the reach in freezer by the walk in cooler, raw chicken that was packaged in the facility stored on top of ready to eat filo cups. Furthermore items are not organized so that they are stored based on cook temperature allowing for the potential of chicken juices to drip on ready to eat items, beef and seafood. CA:Food shall be protected from cross contamination by: Except as specified in paragraph (i)(IV) of this subsection, separating raw animal foods during storage, preparation, holding, and display from: (I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables,P and (II) Cooked ready-to-eat food;P and (III)Fruits and vegetables before they are washed (IV)Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food. (ii) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (I)Using separate equipment for each type,P or (II)Arranging each type of food in equipment so that cross contamination of one type with another is prevented,P and
(III)Preparing each type of food at different times or in separate areas;P (iii)Cleaning and sanitizing equipment and utensils; COS: Employees rearranged the food in the reach in freezer so that cross contamination conditions were reduced/eliminated.

Observed the milk in the front service reach in cooler out of temperature at 45F. CA: Time temperature control for safety food must be maintained at 41F or below for safety. COS: Milk moved to the walk in cooler.

Observed items such as fried chicken and cubed pork out of temperature on the buffet line. CA: Time/temperature control for safety food shall be maintained at a temperature of 135 degrees Fahrenheit or above to maintain safety. COS: Fried Chicken and the cubed pork were taken off of the line and placed into the oven to reheat and were reheated to 169F before being placed out on the line. Buffet line temperature was increased.

OBserved food debris in the handwashing sink. CA: A handwashing facility may not be used for purposes other than handwashing. COS: Food debris cleaned from the handwash sink.

Scoop that was stored in the sugar container was stored so that handle was in the sugar itself. CA: In use utensils stored between uses in dry goods such as flour or sugar may be stored in the product with the lid closed so long as the handle is not stored in the product. COS: Scoops were removed and placed onto a clean tray above the food.

Observed a box of plastic lids for catering trays stored on the ground in the back dry storage area. CA: Single service items shall be stored in a dry location free from splash and dust a minimum of 6 inches off the floor. Move from the floor within 24 hours.

Observed the non-food contact portion of the mixer on the grill line covered in accumulations of soil and food debris. CA: Non-food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude the accumulation of soils and food debris. Correct within 24 hours.

All over the facility, mainly in the back walk way areas, are multiple pieces of equipment that have not be used in year or no longer are functioning. Items are larger pieces of cooking equipment that are no longer being used for the business and have been there for more than a year with no intention of being fixed. CA:The premises shall be free of items that are unnecessary to the operation or maintenance of the establishment, such as litter or equipment that is nonfunctional or no longer used(Page 146). Correct and have uneccesary items removed within 1 month.

General cleanliness of the kitchen is lacking, multiple area of the floor still missing tiles(dish wash area), debris and soiled area all over the cook line, cardboard that is covered in grease and food debris. CA: 1.The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. 2. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing. Correct within 72 hours. Tiles may be replaced within 2 weeks.

Observed jar of mayo sitting in the back handwash sink that looked as though it was being washed out in the hand sink. CA: A handwashing facility may not be used for purposes other than handwashing. COS: Mayo jar removed and discarded.

Observed paint/primer sitting diretly above onions and potatoes in the hallway by the walk-in cooler. Can was sitting upside down directly over food. CA: Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles by:

1. Separating the poisonous or toxic materials by spacing or partitioning;P and
2. Locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, and single-service or single-use articles. This requirement does not apply to equipment and utensil cleaners and sanitizers that are stored in warewashing areas for availability and convenience if the materials are stored to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles. COS: Can of paint and primer moved to an appropriate location that is not around food or equipment or single-service items.

Observed single service bowls and plates in the back storage area sitting directly on the floor. CA: Single service items shall be stored in a dry location free from splash and dust a minimum of 6 inches off the floor. COS: Items moved onto the appropraite shelf.

Overall facility in the kitchen area has buildup on floors and walls in various areas around the grill, walk-ins, boiling pots, warewashing area. Facilities shall be cleaned at a frequency necessary to preclude the accumulation of dust, dirt and soils. Clean facilty deeply within the week.

Observed pans of different food in the warmer cabinet at below 135 degrees Fahrenheit. CA: Time/temperature control for safety food shall be maintained at a temperature of 135 degrees Fahrenheit or above to maintain safety. COS: Pans of cube steak, green beans and rice placed back into the oven to get back to 165 before serving.

Grapes and ham in the walk in cooler and shrimp in the reach in freezer stored uncovered or loosely rolled. CA: Food that is not cooling must be stored covered to prevent overhead contamination. COS: All items rolled tightly and clipped or stored in a box.

Observed a frozen ziplock bag of food stored in the freezer, no label on the bag and the owner was unable to identify what the food was at all. CA: Food that is taken from its original package must be relabeled with a common identifiable name. COS: Food voluntarily discard.

Mechanical warewashing machine is not calibrated correctly and is underdispensing the amount of sanitizer needed to properly sanitize the dishes. CA: Have ecolab come out and recalibrate the warewashing machine, until then use the 3 compartment dish sink to finish sanitizing the dishes.

Observed first cooler to the right of the kitchen door out of temperature, with temperatures ranging from 43F- 49F. CA: 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: Buttermilk and salad were placed in the cooler this morning from the walk in. Everything else in the cooler was discarded. Nothing is to be placed into the cooler until a contractor has come to inspect the cooler is functioning properly.

Opened employee drink (can of monster sitting out near stove). Employees may have drinks in designated employee area that are away from area where potential cross contamination could occur. Only approved form of employee drink is a container with a lid and a straw. COS: drink removed.

Observed grease buildup behind the oven/grill lines. Heavy grease stains on the floor. Dust and grease buildup on the ceiling of the kitchen, and water from the boiling kettles covering the floors, of the walkways in the kitchen. Broken and warped tiles all along the floor in multiple places of the kitchen and behind the line. CA: Facility should be cleaned at a frequency to reduce accumulations of grease and dust, all broken or warped tiles must be replaced and any electrical outlet plates must be replaced.

Observed cooler to the right of the kitchen door out of temperature. Temperatures ranging from 46F - 55F. TCS being cold held must be maintained at 41F or below. COS: Food out of temperature was discarded.

Observed mold-like build-up in chute of ice machine. Food contact surfaces shall be cleaned at a minimum frequency to prevent buildups. CA: Break down ice machine and clean immediately. Clean more frequently.

Multiple lights out under ventilation hood leading to low light. 50 foot candles of light is required minimum in food prep/cooking areas. CA: Replace lights.

Observed chicken on buffett line reading at 120 degrees on multiple pieces. Chicken was set out around 10:30, had only been out for 40 minutes. TCS food that is being hot held must be maintained at a temperature of 135 degrees F or above. COS: PIC was given option to reheat chicken to 165 degrees and bring it back out, but they chose to discard and brought out fresh chicken.

Observed dishes being washed, rinsed and sanitized in the 3 compartment sink with no chemical reading coming from the sanitizer compartment. A chemical sanitizer solution for manual warewashing shall be used in accordance with the EPA-registered label use instructions. COS Water changed and dishes were resanitized.

Observed ice machine in drink are with "water-out" line cut from main plumbing and running into a catch bucket. All plumbing shall be maintained in good repair.

Date marking several food items being stored in multiple cold hold units ham, chicken, turkey, sandwich meat without proper date marking.

Observed several food items not stored in their original containers and properly labeled when removed from those orignal container.

Thermometers need to be in cold hold and hot hold units, hot hold and cold hold both observed without thermometers.

Wiping cloths when in use need to be stored in between uses in the sanitizer bucket. Several wiping clothes were observed on food prep surfaces.

Food and nonfood - food containers need to be proper food grade to stored food. Observed food items in bags.

Nonfood contact surfaces under tea urns observed heavy mold build up- also on bottom palting of stand up warmer- items need to be cleaned.