Ralph's Snack Bar

Inspector's notes

Observed burger patties hot holding on steam table at 129 degrees. Informed PIC that except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. Per PIC burger patties were cooked 20 minutes prier to inspection. PIC added water to steam table. 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 eggs, deli ham, sliced cheddar, shredded jack cheese, shredded colby jack cheese, raw beef, tater tots, French fries, hashbrown patties cold holding in only refrigeration unit at 55-89 degrees. Informed PIC that except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Per PIC food was placed in refrigerator greater than 4 hours prior to inspection. All TCS foods improperly cold held were discarded by PIC at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed main refrigeration unit cold holding at 50 degrees. Informed PIC that cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below. Corrective Action: Corrective Action: Correct at once.

Inspector's notes

Observed burger patties hot holding on steam table at 129 degrees. Informed PIC that except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. Per PIC burger patties were cooked 20 minutes prier to inspection. PIC added water to steam table. 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 eggs, deli ham, sliced cheddar, shredded jack cheese, shredded colby jack cheese, raw beef, tater tots, French fries, hashbrown patties cold holding in only refrigeration unit at 55-89 degrees. Informed PIC that except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Per PIC food was placed in refrigerator greater than 4 hours prior to inspection. All TCS foods improperly cold held were discarded by PIC at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed main refrigeration unit cold holding at 50 degrees. Informed PIC that cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed no certified food protection manager on the premises at time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed hotdogs and unpasteurized whole shelled eggs with temperatures between 51 to 52*F in the prep cooler at time of inspection. Observed ambient temperature of the prep table at 64.2*F measured utilizing the min/max thermometer at time of inspection. PIC stated the food items were in the unit more than 4 hours prior to inspection and tossed the items 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed ambient temperature of the prep cooler at 64.3*F at time of inspection. Observed TCS food items with temperatures between 51 to 52*F at time of inspection (see #22). Technician repaired prep cooler at time of inspection. Observed ambient temperature of cooler 39*F at time of inspection. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a carpet mat next to the flat top grill area. Please remove mat and ensure all mats are non-absorbent and easily cleanable. Corrective Action: Correct prior to next routine inspection

Core-4-204.112, C: Temperature Measuring Devices-Functionality At the time of the inspection the unit did not have a thermometer in any of the cold holding units. Any refrigerator or freezer storing TCS food products, shall a thermometer which is located in an inconspicuous place and easily accessible. Correct by next routine inspection. Correct By: Correct Prior To Next Routine Inspection

Core-6-501.18, C: Cleaning of Plumbing Fixtures At the time of the inspection the handwashing sink and three compartment sinks were soiled and not clean to sight and touch. Plumbing fixtures such as handwashing sinks, shall be cleaned as often as necessary to keep them clean. Please clean thoroughly before the next routine inspection. Correct By: Correct Prior To Next Routine Inspection

Core-6-202.15, C: Outer Openings, Protected >>>Observed the screen on the ceiling above the 3-compartment sink of the unit with a tear. Discussed with PIC (person in charge) that all outer openings shall be protected against the entry of pests. Correct prior to next routine inspection. Correct By: Correct Prior To Next Routine Inspection