Johnboy's Home Cooking

Observed cleaned/sanitized pans stacked wet. CA: Dishes must be allowed to air dry prior to being stacked. COS: PIC had employee move dishes to finish air drying.

Observed flooring, walls, ceiling, vents, equipment heavily soiled with grease build up, dust and debris. CA: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Facility needs to be deep cleaned and moving forward the frequency of routine cleaning needs to be increased.

Observed speaker and phone stored on prep table. 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.

Observed several canned food items on dry storage shelves with dents around the hermetic seal (ketchup, black olives, green olives, cranberry sauce, kidney beans), and rusted cans of corn. CA: Canned food items should be free of dents or knicks in seals, and free of rust. COS: All canned food items with rust were discarded. Dented cans were separated out for return.

Observed several employees handling food with watches/bracelets. CA: Hands and wrists should be clear of jewelry while handling food items. COS: PIC instructed employees to remove jewelry and wash hands before returning to work.

Observed employee drink with no lid and straw stored on dry storage shelving with canned foods. CA: PIC discarded drink. Discussed with PIC that employee drinks should be in single service cup with lid and straw and stored to prevent contamination

Observed plastic spoon stored in container of spices with handle laying in the food. CA: Discussed with PIC. Scoops must be stored so that the handle is not making contact with the food and single service items that cannot withstand a wash, rinse, sanitize cycle should not be used as scoops. PIC discarded the scoop

Observed potentially hazardous TCS food (cooked corn) improperly hot holding below 135F on the steam table. CA: Per PIC, food was out of temp for less than 4 hours and was rapidly reheated. Discussed monitoring water level in the steam table.

Observed cooked TCS food (sweet potatoes) not cooled from 135F to 70F within 2 hours; At 2pm sweet potatoes were cooling in a large lidded pan on an ambient shelf with other warms pans stacked on top. Per PIC, cooling had begun 1 hour prior. At 3pm sweet potatoes were 76F. CA: PIC had employee discard sweet potatoes. Discussed cooling parameters and proper methods of cooling (additional issues with cooling methods were found throughout the kitchen with other cooling foods that were still within the cooling parameters). CFSM to retrain employees on cooling and cooling methods.

Observed all potentially hazardous TCS foods on the salad bar/cold bar portion of the self-serve buffet held past the marked 4 hour time; all foods were labelled for 11am and at 3:10pm all food was still on the buffet. CA: Discussed with PIC. All food was discarded. Discussed maintaining accurate TPHC logs for fried food on the buffet.

Observed multiple pans of food throughout the kitchen in reach-in coolers and the walk-in cooler stored uncovered. CA: PIC put lids on pans. Discussed ensuring lids are placed on pans of food once cooling has been completed.

Observed fly strips placed directly above a shelf in the kitchen where food (dry goods) are stored; fly trap in storage room was stored in front of the exterior door where all food deliveries come through. CA: Strips above the dry storage shelf were removed; fly trap in the storage room will be relocated.

Observed cleaned/sanitized pans and cups stacked wet. CA: Discussed with PIC. Dishes must be allowed to air dry prior to being stacked. PIC had employee move dishes to finish air drying.

Observed employee handling containers of raw chicken with gloved hands (heavy duty cleaning gloves). The employee cleaned and sanitized the container at the three compartment sink and using the same gloves the sanitized bucket was moved to the clean dish area. CA: Discussed with PIC. After handling soiled dishes, gloves must be removed, hands washed, and new clean gloves put on before clean dishes are handled.

Observed several tables and shelving used for storage of food that are significantly rusted and not smooth/cleanable. CA: Discussed with PIC. Repair/replace.

Observed several areas throughout the facility in the kitchen and storage room with broken/damaged tiles (especially in the area around the fryers were water is pooling. CA: Discussed with PIC. Repair/replace damaged tile so floors are smooth and cleanable.

Observed box of fresh whole tomatoes stored underneath surface used for cutting and preparing raw chicken. Ready-to-eat tomatoes were not protected from contamination from raw chicken residue. CA: PIC immediately moved tomatoes. Educated PIC on storage of ready-to-eat foods separately from raw animal foods.

Observed multiple Time and Temperature Control for Safety foods held on Time as a Public Health Control on the buffet units not marked with the start time. CA: Instructed PIC that all foods held on Time as a Public Health Control must have a documented start temperature and start time before being placed on the buffet unit. PIC had employee replace the items. *Facility will be required to submit Time as a Public Health Control logs to the Health Department for the next 6 weeks for review.