Hurricane Grill & Wings

Inspector's notes

Observed TCS food being held in a under table reach-in cooler with an internal temperature of 45*F. Internal temperature of TCS food registered with an internal probe thermometer. Ambient temperature of unit registered 48*F with a min/max thermometer. Per PIC all TCS food has been in unit for greater than 24hrs at time of inspection. TCS food included gallon of milk, ranch, and guacamole. All TCS foods improperly cold held were discarded by PIC at time of inspection. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. Instructed PIC that no TCS foods can be placed inside the unit until repaired to hold temperatures of 41*F or less. Corrected at time of inspection.

Inspector's notes

Observed syrup accumulation inside soda nozzle on the bar. Educated PIC that all food-contact surfaces must be cleaned to sight and touch. Correct prior to next routine inspection.

Inspector's notes

Observed line cook use gloved hands to sanitize surfaces with rag from a bucket before attempting to prep food without changing gloves or washing hands. Observe another employee handling raw burger patties from cold holding to the grill, then change gloves without washing hands in between. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands must be washed at any time contamination occurs and when changing tasks. Employee properly washed hands at handwash sink at time of inspection. Corrected at time of inspection.

Inspector's notes

Observed a tray of chicken breasts on back prep table with an internal temperature of 73*F. Internal temperature taken with internal probe thermometer. Per employee, the prep-cook was preparing chicken breasts before the lunch rush and had left due to being a part-time employee. Per PIC all breasts had been left out on table for an undetermined amount of time, they were unaware of what time the internal temp reached 135*F. All TCS foods improperly cooled were discarded by PIC at time of inspection. Cooked TCS foods must be cooled from 135°F to 70°F within 2 hours, and from 70°F to 41°F within 4 hours for a total of 6 hours for cooling. Corrected at time of inspection.

Inspector's notes

Observed an in-use ice machine with black, slimy, organic-like material growing behind the deflector panel. Per PIC ice from the machine is used in customer drinks. Educated PIC that ice is considered a food item when used in customer drinks. Instructed PIC in clean-in-place procedure using a hot soapy rinse, hot water rinse, and hot water plus sanitizer rinse. Correct by next routine inspection.

Inspector's notes

Observed reach in cooler used by waiter staff to hold condiments, sour cream, salsa, guacamole, and whipped dairy products. Per PIC TCS food is kept in walk-in unit over night and placed in during prep. At time of inspection food had been in unit for under 2hrs. Internal temp taken with internal probe thermometer registered 45*F. PIC stated only TCS food kept overnight in unit was gallon of milk, internal temp of 51*F, discarded by PIC at time of inspection. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. Corrected at time of inspection.

Core-4-501.12, C: Cutting Surfaces. Several cutting boards are heavily scored and/or discolored. Ensure these are replaced by next routine inspection. Correct By: Correct Prior To Next Routine Inspection

Core-6-501.12, C: Cleaning, Frequency and Restrictions. Floors beneath equipment in the cookline, prep area, service line, and dish area have black soil build up. Walls in the cookline, prep area, and dish area have food build up. Ensure these areas are cleaned at a frequency to prevent the build up of food and soil. Ensure they are cleaned by next routine inspection. Correct By: Correct Prior To Next Routine Inspection

Core-6-501.12, C: Cleaning, Frequency and Restrictions. Walls on cookline had some dried food build up/grease and needs cleaning. Ensure walls, floors, and ceilings are cleaned at a frequency to prevent the build up of food debris and dirt. Correct By: Correct Prior To Next Routine Inspection