Doug's Place

Observed dishes actively being done in dish machine as well as 3 comp sink with no measurable sanitizer solution. CA: A quaternary ammonium compound solution shall have a minimum temperature of 75ºF (24ºC), P have a concentration as specified in DPH Rule 511-6-1-.07(6)(g) and as indicated by the manufacturer’s use directions included in the labeling COS: Employees made new sanitizer water in 3 comp and verified it was at the required ppm. Employees hooked up a sanitizer to dish machine and ran a cycle to verify it was working appropriately

Observed a large quantity of dishes being wet stacked throughout the dish room. CA: After cleaning and sanitizing, equipment and utensils should be placed in a self draining position to allow complete air drying before use COS: PIC had staff reclean dishes and begin air drying appropriately

Observed potentially hazardous TCS foods improperly cold holding in WIC (see temp log). CA: TCS foods must be cold held at or below 41 degrees F. COS: All TCS foods were discarded.

Observed all CFSM certs available expired over a year ago. CA: Facility is setting up a class to have all employees certified in April. No specific date or class set up yet

Observed several employee drinks throughout kitchen not stored in approved single service cup with lid and straw and two personal yeti style cups on dry storage shelving with food. CA: All employee drinks must be stored in single service cup with lid and straw and stored to prevent contamination

Observed chemical bottles in clear spray bottles not labeled with common name of cleaner. CA: PIC had employee label bottles

Observed bags of cream corn thawing in produce sink, sitting in cold water. CA: Discussed with PIC proper thawing methods of thawing under running water.

Observed several employee personal items stored in reach-in coolers and freezers. CA: Discussed with PIC that all employee items need a designated area to prevent contamination of food. PIC moved items to a container in the bottom shelf

Observed time/temperature control for safety (TCS) foods that had been prepped at room temperature being stored to cool in closed containers in in-use coolers (shredded cheese, sliced tomatoes). CA: Educated PIC that once foods are plated or prepped, must be cooled to 41 degrees Fahrenheit or less (open containers, in walk-in cooler or freezer) before being placed in in-use coolers. PIC moved items to walk-in cooler.

Observed raw meat stored above ready to eat strawberries in walk-in cooler. CA: PIC immediately moved raw meat to be stored separately. PIC also moved strawberries to separate area of cooler to be stored with other ready-to-eat foods.

Observed multiple time/temperature control for safety (TCS) food items throughout facility being cold held above 41 degrees Fahrenheit (walk-in cooler: coleslaw- 44F; green beans- 44F; mac & cheese- 44F; casserole- 44F; grill area reach-in coolers: country ham- 46F; cubed ham- 45F; shredded cheese- 50F; eggs- 47F; raw chicken- 45F; see temperature chart). CA: Items held in walk-in cooler had been held for longer than 4 hours. Country ham and cubed ham in reach-in cooler had been held for longer than 4 hours. PIC discarded items. Other items in reach-in cooler had been held for less than 4 hours. PIC moved items to walk-in freezer to rapidly cool.

Observed time/temperature control for safety (TCS) food items (sliced tomatoes- 49F; shredded cheese- 50F; cubed tomatoes- 50F; egg mixture- 53F) being held on Time as a Public Health Control (TPHC) without being labeled with discard time, and without starting temperature recorded. CA: PIC discarded food items. Educated PIC on proper record keeping and labeling for food items being held on TPHC. Items held on TPHC must start at or below 41 degrees F, or at or above 135 F, and the starting temperature must be recorded; and all items must be labeled with the discard time (no more than 4 hours).

During the inspection, the person in charge could not demonstrate in a verifiable manner that food employees are/were informed of their responsibility to report symptoms and/or illnesses that are communicable through food. CA: Informed PIC of need to have employee health policy documentation held in facility at all times.

Observed multiple TCS food items stored uncovered in walk-in cooler. CA: Educated PIC on the need to store all items covered unless actively cooling.