Macon Water Ice

Inspector notes: EHS observed temperatures outside of safe TCS temperatures. RIC Under Counter: -open mayo container (44 F) -open tartar sauce container (44 F) -open ranch container (45 F) Mini Preptop: -American Cheese Slice: (53 F) -American Cheese Slice 2: (52 F) -Cut Onion (69 F) -White Cheese Slice: (53 F) -White Cheese Slice 2 (53 F) 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. PIC discarded TCS items in RIC/Prep top cooler. RIC open sauce containers are to be discarded as containers are marked with "refrigerate after opening." Unopened sauces that are shelf stable kept. TCS items in mini prep top discarded as they have been in prep top...

Inspector notes: EHS observed: -pillar by breading station with buildup of food debris, grease, stains. -floors of facility sticky, several puddles of oil underneath fryer station. -flooring damage in main line, 3C area. All physical facilities shall be maintained in good repair. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. PIC to clean affected areas more often, repair/replace flooring in named areas.

Inspector notes: EHS observed several bottles of premade beverages in front of house cooler for sale with insufficient labeling. Food packaged in a food service establishment, that is not provided by a foodservice employee upon consumer request, shall be labeled as specified in law, including 21 CFR 101- Food labeling, and 9 CFR 317 Labeling, marking devices, and containers. 2. Label information shall include: (i) The common name of the food, or if there is no common name, an adequately descriptive identity statement; (ii) If made from two or more ingredients, a list of ingredients and sub-ingredients in descending order of predominance by weight, including a declaration of artificial color or flavors and chemical preservatives, if contained in the food; (iii) An accurate declaration of the net quantity...

Inspector notes: EHS observed: - accumulation of ice buildup in rear reach-in freezer. - ice, ice cream buildup on bottom of front reach in ice cream freezer. 3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. PIC to clean out ice.

Inspector notes: EHS observed: Temperatures exceeding 41 in RIC (Under Counter #1): -hot dogs (48 F) -tzatziki (47 F) -ambient (46 F) Prep Top Cooler: - American cheese slice (47 F) - Sliced tomato (43 F) - provolone slice (47 F) - American cheese slice (Under-counter RIF) (54 F) ure 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. PIC discarded TCS items in RIC/Prep top cooler. PIC not to use RIC/Prep top coolers until temperatures can be adjusted down to 41 either via repairs, replacement, or adjustment of thermostat. As facility has functional rear RIC with sufficient space, PIC may utilize rear R...

Inspector notes: EHS observed cup with tips being stored in RIF alongside ice cream bins. Food shall be protected from contamination. PIC moved tip cup to appropriate location.

Inspector notes: EHS observed utensils (scoops, ladle, tongs) at ice cream station being stored in a container of still water temping at 68F. 1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container; 2.In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon; 3.On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified under DPH Rule 511-6-1-.05(7)(b) and (8)(a); 4.In running water of sufficient velocity to flush particul...

Inspector notes: EHS observed accumulation of excess ice in FOH reach in freezer, BOH reach in freezer. 3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. PIC to clean out ice.

Inspector notes: EHS observed: - doors to back storage area, kitchen access with black marking, buildup. - pillar on left of grill area with grease buildup. - floors in front of grill station, back under 3C, front grill area with buildup of grease, debris -damaged flooring in main line, 3C area. All physical facilities shall be maintained in good repair. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. PIC to clean affected areas more often, repair/replace flooring in named areas.

Inspector notes: EHS observed phone left atop prep top station cutting board. Lockers or other suitable facilities shall be located in a designated room or area where contamination of food, equipment, utensils, linens and single-service and single-use articles cannot occur. PIC moved phone. PIC to utilize designated storage areas.

Inspector notes: EHS observed unlabeled spraybottles with unknown chemicals stored on edge of 3C, front service handwash bottom. Working Containers, Common Name. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. EHS provided sharpie to PIC to label bottles in question on site.

Inspector notes: EHS observed: - doors to back storage area, kitchen access with black marking, buildup. - pillar on left of grill area with grease buildup. - exterior front of hood vent area with grease buildup. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. PIC to clean affected areas.

Inspector notes: EHS observed: - damaged tiles around mop sink area. - missing ceiling tile above dry storage racks. All physical facilities shall be maintained in good repair. PIC to repair/replace damaged items.