Rams Head Southernmost

Basic – Accumulation of debris inside warewashing machine

Dish machine in dish area.

Basic – Carbon dioxide/helium tanks not adequately secured

CO2 tanks in dry storage area in front of walk-in cooler.

Basic – Exterior door has a gap in the door

Back door to kitchen.

Basic – Food storage container/container lid cracked or broken

Container stored in cook line grill drawer.

Basic – Food stored on floor

Cooking oil and A1 sauce stored on floor in dry storage in front of walk-in cooler. Employee placed items on shelf. Corrected On-Site

Basic – In-use utensil stored in sanitizer between uses

Tongs stored in sanitizer in prep area.

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust

Gaskets of reach-in coolers and freezers on cook line.

Basic – Old labels stuck to food containers after cleaning

Containers stored on shelf across from dish area.

High Priority – Employee touching ready-to-eat food with their bare hands – food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure

Employee touched avocado with bare hand, employee proceeded to put gloves on to complete preparation of avocados. Corrective Action Taken

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food

Raw hamburger stored over cole slaw in reach-in cooler across from dish machine. Manager placed hamburger on bottom shelf

nShell eggs stored over salad dressing in walk-in cooler. Manager had employee place eggs on bottom shelf. Corrected On-Site

High Priority – Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature

Raw hamburger stored over raw bacon in walk-in cooler. Manager had employee place hamburger on bottom shelf. Corrected On-Site

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

Items in cook line grill drawers: beef (48F – Cold Holding); rice (49F – Cold Holding). Employee stated items placed in cooler one hour prior to temperature being taken. Employee moved items to reach-in freezer to reduce temperature to 41F

nItems in reach-in cooler closest to dining room door: potato salad (48F – Cold Holding); blue cheese (49F – Cold Holding); scallops (47F – Cold Holding); shrimp (49F – Cold Holding). Employee stated items placed in cooler 3 hours prior to temperature being taken. Employee moved items to reach-in freezer to reduce temperature to 41F, potato salad (43F – Cold Holding); blue cheese (43F); scallops (42F – Cold Holding); shrimp (40F – Cold Holding). Corrective Action Taken Repeat Violation Admin Complaint

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

Item underneath heat lamp in pass through window: hash browns (118F – Hot Holding). Employee stated hash browns placed underneath heat lamp 15 minutes prior to temperature being taken. Manager voluntarily discarded hash browns. Corrective Action Taken

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime

Cutting board on reach-in cooler at end of cook line

Can opener on kitchen prep table across from dish machine. Repeat Violation

Intermediate – Handwash sink used for purposes other than handwashing

Mixer stored in hand washing sink across from dish area. Employee removed mixer from hand washing sink. Corrected On-Site

Intermediate – No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine

No measuring device for dish machine.

Intermediate – Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit

Probe thermometer registering 37F when calibrated.