Hurricane Grill And Wings

Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items

Employee phone on prep counter by cookline- operator removed.

Basic – Raw fruits/vegetables not washed prior to preparation

At cookline reach in cooler- in use avocados with stickers still attached- operator removed. Corrected On-Site

Basic – Unwashed fruits/vegetables stored with ready-to-eat food

At walk in cooler unwashed avocados stored over coleslaw- operator moved unwashed avocados to lower shelf. Corrected On-Site

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit

At reach in cooler under flattop-raw chicken 45F- cold holding, beef 45F- cold holding, raw fish 45F cold holding- food not prepared or portioned today- food out of temperature for 4 hours- operator placed ice bags on food to quick chill

nAt tall reach in coolers-milk 54-57F- cold holding- food not prepared or portioned today- food out of temperature for 3.5 hours – operator placed in walk in cooler to quick chill

nAt reach in cooler across from cookline- chopped lettuce 52-55F- cold holding, chopped mixed greens 52-55F- cold holding shredded cheese 52-55F- cold holding- food not prepared or portioned today- food out of temperature for 4 hours- operator placed items in walk in freezer to quick chill.Corrective Action Taken* Corrective Action Taken Repeat Violation Admin Complaint**

High Priority – Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours

At flip top cooler across from cookline-thigh slaw coleslaw-52-55F at 1:55( cooling since 9:45), regular cole slaw 52-55F at 1:55( cooling since 9:45), dry coleslaw-52-55F at 1:55( cooling since 9:45), sliced tomatoes 52-55F at 1:55( cooling since 9:45),- ambient air temperature for cooler 54F- at current rate of cooling food will not reach 41F within 4 hours operator placed in walk in freezer to quick chill

nAt tall reach in coolers- raw chicken 50F at 2:00 ( cooling since 10:30)-ambient air temperature of cooler 48F at current rate of cooling food will not reach 41F within 4 hours- operator placed in reach in freezer to quick chill. Corrective Action Taken

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit

At fry station- Fries 119F- hot holding- food out of temperature for 45 minutes- operator placed to be reheated to 165F. Corrective Action Taken

Intermediate – Handwash sink used for purposes other than handwashing

At dishmachine area- bucket and fry basket inside handwash sink- operator removed. Corrected On-Site