Perkins

Time/temperature control for safety food thawed in an improper manner. Packaged raw beef in the back sink was thawing in a container filled with water, operator stated the new employee did not know the proper procedures. Coached operator that placing raw beef under cold running water would be the best practice.

Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 0ppm) in main dishwashing area after running and priming. Operator adjusted machine and sanitizer, chlorine 50ppm. Provided operator with warewashing handout and discussed checking sanitizer levels as needed to ensure proper sanitation of dishware throughout the day.

Operator not time marking when raw shell eggs are being removed from cooler to cook line. Operator stated they had been out for 10 minutes and takes only what they will use in one hour or discard. Written procedure indicates time will be written on form, operator stated form was not filled out today as indicated. Spoke with operator regarding training of employees to follow written procedures for time as a public health control.

Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature in stored in walk in cooler. Raw chicken stored above raw pork chop. Operator moved to correct storage.

Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On cook line, right side flat top breakfast sausage (122F - Hot Holding) for 30 minutes per operator. Spoke with operator and manager regarding possible techniques to encourage proper hot holding.

Observed scorch marks around electrical outlet. For reporting purposes only. Two outlets on front line near right hand side door, front wall.