Luby's Cafeteria

*03 Food products not maintained at 135øF or above

COOKED FISH: 112.3 F COOKED GREEN BEANS: 113.4 F COOKED TURKEY: 109.0 F

*29 Cold/hot hold unit thermometer easily viewable

THERMOMETER NEEDED FOR THE REACH IN COOLER ( SALAD AND COLESLAW COOLER )

*19 Water & Plumbing in good repair- per code

SEVERAL LEAKS IN THE KITCHEN ( 3 COMP SINK ), AND TOILET HEAD ( MENS RESTROOM)

*32 Damaged Equipment

SEVERAL BROKEN REACH IN COOLER DOOR GASKETS

*37 Preventing contamination from other sources. Miscellaneous sources of Contamination

PERSONAL EMPLOYEE DRINKS STORED NEXT TO CUSTOMER FOOD ITEMS ( REACH IN COOLER )

*36 Cloths in-use for wiping between uses stored

SANITIZING TOWELS NOT STORED IN SANITIZING BUCKET AFTER USE

*43 Clean vent syst:Intake/exhaust air ducts

DUSTY INTAKE VENTS

*45 Premises shall be maintained in good repair

DAMAGED FLOORS THROUGHOUT THE FOOD PREPARATION AREA MISSING CEILING TILES IN THE DINING ROM

*42 Dirty nonfood contact surfaces

DIRTY REACH IN AND WALK IN COOLER DOOR GASKETS

*02 Cold Hold (41øF/45øF or below)

COLD HOLD: 61.4 F - TARTAR SAUCE

*03 Food products not maintained at 135øF or above

COOKED FISH ON THE LINE AT 122.0 F

*32 Damaged Equipment

BROKEN REACH IN COOLER DOOR GASKETS

*42 Floors/walls/ceiling/nonfood dirty

FOOD DEBRIS ON THE FLOOR ( WALK IN COOLER ) CLEAN FLOOR DRAINS IN KITCHEN

*43 Light bulbs, light shields provided

BURNED OUT LIGHT BULBS ( UNDER THE VENT HOOD )

*46 Physical Facilities Premises

FECAL MATTER INSIDE THE TOILET BOWL ( MENS RESTROOM )

*18 Toxic items labeling-non original container

UNLABELED CHEMICAL SPRAY BOTTLE ( KITCHEN )

*34 Insect control:prevent dead insects from food

FRUIT FLIES PRESENT IN THE MOP SINK DRAIN AREA

*28 Date marking commercially prepared RTE/ TCS food

CUT WATERMELON NOT COVERED AND DATE MARKED

*37 Preventing contamination from other sources. Miscellaneous sources of Contamination

PERSONAL EMPLOYEE FOOD ITEMS STORED IN A COOLER WHERE FOODS FOR CUSTOMERS ARE STORED

*19 Water & Plumbing in good repair- per code

LEAK AT THE BACK FLOW PREVENTION DEVICE ( ON THE THREE COMPARTMENT SINK FAUCET HEAD )

*10 Q.A. PPM - follow manufacturer's direction

SANITIZING BUCKET ( LESS THAN 200 PPM Q.A. )

*43 Clean vent syst:Intake/exhaust air ducts

DUSTY INTAKE VENT ( MOP SINK ROOM )

*36 Cloths in-use for wiping between uses stored

SANITIZING TOWELS RESTING ON FOOD PREPARATION TABLES

*02 Cold Hold (41øF/45øF or below)

PICO DE GALLO RESTING INSIDE A REACH IN COOLER NEAR THE " TO GO " COUNTER

*32 Damaged Equipment

BROKEN REACH IN COOLER DOOR GASKETS

*03 Food products not maintained at 135øF or above

sausage at 114F, grilled fish at 120F. Food was trashed and replaced with food at or above 135F.

*27 Cooling, heating, and holding capacities. Equipment

protein cooler at 44.5F. Observe and if equipment does not maintain food at cold hold temperatures, repair unit

*34 Controlling pests. Eliminating harborage conditions

pooling of water at backing/grill station. Find solution.

*39 Equipment-doors, seal hinges adjusted/intact

seal of walk in freezer is damaged and has ice build up.

*28 Date marking > 24 hrs,on site,temp 41F

two ranch dressing date for 07-23-19. remove food that has gone over seven day rule. Food was disposed of.

*36 Containers of chemical sanitizing solutions stored off the floor and used in a manner that preve

sanitizer bucket on working food contact surfaces,

*02 Cold Hold (41øF/45øF or below)

Raw chicken at 44.4F, raw beef at 45.3F.

*14 When to wash hands before donning new gloves

Observed employees not washing hands when putting on new gloves.

*02 Cold Hold (41øF/45øF or below)

raw pork chops at 54.2F. raw chicken breast at 47.4F

*27 Cooling, heating, and holding capacities. Equipment

protein cooler, buttermilk wash and reach in cooler next to steam bath not cooling to capacity. must maintain cold hold temperatures.

*29 Cold/hot hold unit thermometer easily viewable

thermometer in protein cooler non working.

*34 Controlling pests. Eliminating harborage conditions

fruit flies in back dry storage.

*47 RFSM Certificate - Not Display

renew Food Service Manager certificates.

*31 Handwashing lavatory - used for other purpose

using hand sink to wash tongs. hand sink for hand washing only.

*10 After being cleaned, equipment food-contact surfaces and utensils shall be sanitized in an expos

employees rinsed tongs at hand sink and reused with out sanitizing.

*45 Premises shall be maintained in good repair

broken floor tiles.

*37 Storing the food where it is not exposed to splash, dust, or other contamination

ice getting on carrot cake boxes in walk in freezer

*46 Covered waste receptacle for women's restroom

need covered waste container in employee restroom.

*29 Temperature Measuring- accurate +/- 2'F

measuring device on dishwasher stuck at 185 F.

*36 Cloths in-use for wiping between uses stored

store cloths back in sanitizer bucket when not in use.

*27 Cooling, heating, and holding capacities. Equipment

Hot hold reading 160 F, chicken in hot hold was at 121 F. RFSM moved moved to second hot hold chicken hot hold reached temperature.

*14 When to wash hands before donning new gloves

Employees not washing hands before donning gloves.

*21 RFSM - Not On Site

*10 Hot water sanitizer surface temp. < 160'F

Non working temp. thermometer on dishwasher. needs to be 180F above on final rinse per dishwasher instructions

*28 Date marking combined ingredients for RTE/ TCS food

Date mark RTE food in WIC

*31 Handwashing lavatory - used for other purpose

Cloths and cleaning equipment in HW sink stations. HW sink is for HW only.

*36 Cloths in-use for wiping between uses stored

Cloths found in HW sink.

*42 Floors/walls/ceiling/nonfood dirty

Clean surfaces of all non food contact and seals of WIC

*46 Covered waste receptacle for women's restroom

needed in employee and women's restroom

*43 Ventilation hood-prevent grease dripping

heavy grease build up seen on vent a hood

*10 Clean Sight and Touch

detail clean inside of all ric

*42 Dirty nonfood contact surfaces

clean exterior of bulk ingredient bings, details and deep clean all storeage shelves in dry storage

*40 Store single-service item in original package

*47 Other Violations

secure back panel ice machine

*34 Insect control:prevent dead insects from food

*45Floors easily cleanable

floor drains must be cleaned often

*04 Is Poultry; stuffed fish/meat/pasta/poultry/ratites cooked to 165øF for 15 seconds

turkey not cooled to the proper temp reheat to 165

*03 Food products not maintained at 135øF or above

all tcs fods must be cooked to the correct temp before putting on serving line

*02 Cold Hold (41øF/45øF or below)

*32 Approved Food Contact Equip.

*39 Utensils, single serve items 6 inches off - floor

*37 Storing the food at least 15 cm (6 inches) above the floor

*41 Food Labeling - Bulk Food w/ Card or Sign

*34 Pest Control

*36 Cloths in-use for wiping between uses stored

*10 Clean Sight and Touch

CLEAN ALL

*34 Outer openings:closing holes, gaps

REPAIR/SEAL ALL

*19 Water & Plumbing in good repair- per code

REPAIR ALL LEAKING LINES

*09 Food protected cross contamination arrange each type food in equipment so cross is prevented

OBSERVED RAW CHICKEN STORED ABOVE RTE FOODS

*36 Cloths in-use for wiping between uses stored

WIPING CLOTH STORED IN ALL PREP AREAS

*32 Approved Food Contact Equip.

OBSERVED WIPING CLOTH UNDER CUTTING BOARD

*39 Utensils, single serve items 6 inches off - floor

*42 Floors/walls/ceiling/nonfood dirty

CLEAN ALL

*37 Food protected from cross contamination by storing the food in packages, covered containers, or

COVER ALL FOODS IN DRY STORAGE AREA

*31 Handwashing lavatory - used for other purpose

OBSERVED EMPLOYEE RINSING EQUIPMENT IN HANDSINK

*40 Store single-service item in original package

PROTECT ALL

*43 Clean vent syst:Intake/exhaust air ducts

CLEAN