Gun Club Cafe INC

High priority13

• Code 01Approved source; food safe and unadulterated

  Code 01, Approved source; food safe and unadulterated: Observed: Stop Sale issued on time/temperature control for safety food due to temperature abuse.

  Time/temperature control for safety food cold held at greater than 41°F. In standing cooler House made ranch sauce with milk (52°F - Cold Holding). Operator stated not prepared or portioned today, held in cooler overnight see stop sale. Priority: High Priority

• Code 03Food out of temperature

  Code 03, Food out of temperature: Observed: Time/temperature control for safety food cold held at greater than 41°F.

  In standing cooler House made ranch sauce with milk (52°F - Cold Holding). Operator stated not prepared or portioned today, held in cooler overnight see stop sale. At expo line butter (62°F - Cold Holding) not prepared or portioned today per operator. Held for less than 4 hours. Added to TPHC list Priority: High Priority

  Fixed on the spot

  Observed: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.

  On steam table spaghetti sauce with beef (114°F - Hot Holding) at 9:30am. Operator stated sauce was cooked today and then moved to steam table around 9:00am. Operator moved sauce to be reheated to 165°F+ and 135°F or above. In cook area butter (98°F - Hot Holding) Operator stated butter reheated prior to be held for 1.5 hours. Advised operator to maintain butter at 135°F+ or 41°F- or use TPHC. Priority: High Priority

  Fixed on the spot

  Observed: Time/temperature control for safety food reheated for hot holding not reaching 165°F for 15 seconds within

  2 hours. At cook top hot water bath; cooked house made chili (130°F - Reheating). Operator stated cooked chili reheating for 2 hours, did not reach 165°F within 2 hours, reheated to 170°F, Priority: High Priority

  Fixed on the spot

  Observed: Time/temperature control for safety food (TCS) identified in the written procedure as a food held using time as a public

  health control (TPHC) has no time marking. These items held on TPHC: pancake batter, pooled eggs, hash browns, butter,cheeses, sausages, cooked potatoes no time marked. Time marked on board said 11-3 at 9:30am. Discussed with operator corrected time marking on TPHC products Priority: High Priority

• Code 08Food protection and cross-contamination

  Code 08, Food protection and cross-contamination: Observed: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.

  In walk in freezer Plastic wrapped plate of Raw salmon stored over cooked sweet potato fries. Operator corrected storage. Priority: High Priority

  Observed: Raw animal food stored over/not properly separated from ready-to-eat food.

  Raw shell eggs stored over cooked roast and prepared ham and cheese sandwiches. Operator corrected Priority: High Priority

  Fixed on the spot

  Observed: Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking

  temperature. Walk-in cooler pooled raw shell eggs stored over whole raw shell eggs cooked for immediate service. Operator moved pooled raw shell eggs below whole raw shell eggs cooked for immediate service. Priority: High Priority

  Fixed on the spot

• Code 12Handwashing and hygienic practices

  Code 12, Handwashing and hygienic practices: Observed: Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without

  washing hands. Server carried soiled dishes to dishwashing area then touched /picked up plated food to be served to customers without washing hands. Operator educated employee who then washed hands. Priority: High Priority

  Fixed on the spot

  Observed: Employee failed to wash hands before putting on gloves to initiate a task working with food.

  Employees entered kitchen/preparation area from waitressing/dining room then put on gloves/ prepared food, toasted/buttered bread, without washing hands. Operator educated employees who then washed hands Priority: High Priority

  Fixed on the spot

  Observed: Employee switched from working with raw food to ready-to-eat food without washing hands.

  Employee touched raw shell eggs as he was taking them from the carton to a pan, then touched clean utensils and preparing/plating cooked foods without washing hands first. Operator educated employee who then washed hands Priority: High Priority

  Fixed on the spot

• Code 35Insects, rodents, pests and animals

  Code 35, Insects, rodents, pests and animals: Observed: Live, small flying insects found.

  2 live small flying insects flying in kitchen landing on cutting board and containers of food. Advised operator to eliminate live small, flying insects, clean, and sanitize areas. Priority: High Priority

  Administrative complaint

  Observed: Roach activity present as evidenced by live roaches found.

  1 live roach crawling from kitchen into office. Operator eliminated live roach. 1 live roach in kitchen crawling in dry storage area. Operator eliminated. Advised Operator to clean sanitize. Priority: High Priority

  Fixed on the spotAdministrative complaint