Rooster Shack

Observed plate of raw sausage with pack of tortillas laying directly on top of it while also stored above RTE sauces. CA: Food must be stored in order of minimal internal cook temp. COS: Tortillas were discarded and sausage was moved.

Observed multiple TCS food holding above 41F. See temp log. CA: 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 or below or 135°F or above. COS: Foods out of temp for longer than 4 hours were discarded, foods out of temp for less than 4 hours were moved to WIC to cool rapidly.

Observed dirty dishes stored in vegetable sink. CA: Designated vegetable sink must only be used to wash vegetables. COS: PIC removed dishes and has sink sanitized.

Observed improper storage of employee personal items in the walk-in cooler; coffee creamer and unopened drinks above food boxes. CA: Areas designated for employees to eat, drink, use tobacco products and electronic devices shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination COS: CFSM moved all personal items to designated area on bottom shelf

Observed no sanitizer (0ppm chlorine on inspector test strip) in the chemical sanitization mechanical ware washing machine; machine was being used to wash dishes. CA: PIC adjusted the line that pulls sanitizer from the bulk container and machine was verified to be sanitizing properly. Discussed more frequent use of sanitizer test strips.

Observed several bottles of employee personal medications stored above clean dishes. CA: PIC moved to the office.

Observed cooked sausage patties at 60F cooling in the reach-in cooler drawers on the prep line. CA: Discussed with PIC. Sausage patties were still within the cooling time parameters and were moved to sheet pan in the walk-in cooler to rapidly cool. Discussed proper methods of cooling.

Observed improper storage of employee personal items in the kitchen; cellphones an a speaker were stored on top of boxes of food. CA: PIC relocated all items.

Observed bulk ice machine not cleaned at a frequency to maintain cleanliness to sight and touch. CA: PIC will have staff clean ice machine between times the 3rd party contractor comes to clean

Consumer advisory not posted on menu to inform patrons of items that are offered undercooked. CA: PIC will write on menus until new menus can be printed.

Observed buffalo sauce and chipotle sauce inside of reach-in cooler without proper date marking. CA: Notified PIC. PIC stated that he knew when times were prepped and placed correct discard dates on the bottles. Informed PIC that anything kept over 24hrs must be date marked properly.

Observed no written procedures for partially cooked chicken. CA: Informed PIC That approved written procedures must be submitted to the health department in order to partially cook food items. PIC will fully cook chicken until procedure are approved.

Observed multiple TCS food items (Raw beef, raw Chicken) stored on the floor inside of walk-in freezer. CA: Advised PIC to remove food off of the floor and store at least 6” off of the floor.

Observed cook scratch his shoulder with his gloved hands and then move to handling pans and the bottle of margarine without first washing his hands; and then cook cracked raw shell eggs with his gloved hands and then moved to handling bread without first washing his hands. CA: Instructed PIC and cook that hands must be washed after being contaminated, even if the person is wearing gloves (such as when touching the body or clothing, handling raw meat or chemicals). Both times, cook immediately stopped and washed his hands.

Observed multiple pans of cooked Time and Temperature Control for Safety Foods hot held at the stove not ≥ 135°F: sausage patty 120°F, fried potatoes 90°F, precooked (not crisp) bacon 92°F; see temps. CA: Instructed PIC that TCS foods must be kept ≤41°F or ≥135°F at all times; and that the PIC can choose to place TCS foods on Time as a Public Health Control.*information regarding TaPHC given to facility.