Food Inspections

GREAT AMERICAN GRILL

Inpection Notes

Violation of Code: [511-6-1.05(6)(l)] Observed dish machine with a final hot water sanitizing temperature of 164 Degrees Fahrenheit. (l) Mechanical Warewashing Equipment, Hot Water Sanitization Temperatures. 1. Except as specified in paragraph 2 of this subsection, in a mechanical operation, the temperature of the fresh hot water sanitizing rinse as it enters the manifold may not be more than 194ºF (90ºC), or less than: Pf (i) For a stationary rack, single temperature machine, 165ºF (74ºC); Pf or (ii) For all other machines, 180ºF (82ºC). Pf New Violation. Note: Facility will wash, rinse and sanitize utensils at the (3) compartment sink . Corrected On-Site. New Violation. 6-1A Violation of Code: [511-6-1.04(6)(f)] Observed a solution of Pasteurized liquid eggs in a reach in refrigeration unit cold holding at 57 Degrees Fahrenheit. Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. Note: Liquid eggs were voluntarily discarded during the inspection. New Violation. Corrected On-Site. New Violation. 12A Violation of Code: [511-6-1.04(4)(u)] Observed apples at the buffet line not under a sneeze guard and not wrapped to prevent contamination. (u) Food Display. 1. Except for nuts in the shell and whole, raw fruits and vegetables that are intended for hulling, peeling, or washing by the consumer before consumption, food on display shall be protected from contamination by the use of packaging; counter, service line, or salad bar food guards, display cases, or other effective means.

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