Guy Fieri's Flavortown

Inspector's notes

Observed no hand towels available at the bar hand sink. PIC stated that the order with the paper towels had not yet arrived. Informed PIC that all hand sinks must be supplied with hand drying provisions at all times. PIC provided hand drying provisions at time of inspection. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. PIC provided hand drying provision for handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed ware washing machine actively in use and outputting a chlorine concentration of 0ppm. PIC primed the machine and ran the load again; the machine is still outputting 0ppm. Informed PIC that all food contact surfaces must be sanitized in the three-compartment sink. PIC setup three-compartment sink at time of inspection and sanitized all improperly sanitized dishes at time of inspection. Food-contact surfaces must be properly sanitized after washing and rinsing. Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels. Food-contact surfaces were properly sanitized at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cheese sauce, beans, and pulled pork with internal temperatures ranging 121*F-133*F stored in the right-side hot well unit. Water in the unit was 121*F, upon observing the unit PIC noticed it is turned off. PIC stated that the breaker sometime needs to be rebooted for plugs to work; breaker was not the issue. PIC stated that the machine is out of service. PIC stated that the food was in the unit about an hour prior. Instructed PIC to reheat the foods to 165*F and hot hold on the flat top where they keep the breakfast items. PIC reheated all improperly held foods to 165*F at time of inspection. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. All TCS foods improperly hot held were reheated to 165°F at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed crispy onions being held on time as a control without a time stamp. PIC stated that the onion had been sitting out for an hour prior. PIC instructed employee to time stamp the onions at time of inspection. Reviewed procedure for crispy onions with PIC. Time as a Public Health Control requires written procedures detailing process for Time as a Public Health Control and time-stamping for items actively held under Time as a Public Health Control. All TCS foods being held under time as a control were properly time stamped at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the establishment offering undercooked Hamburger (Comminuted meat) in the child's menu. Raw or undercooked comminuted meat cannot be offered on a children’s menu. Person in charge states they will correct their menu. Reinspection will be conducted within 10 days. Corrective Action: Correct prior to re-inspection.