COD TAIL

EHS observed unmarked white bottle filled with unknown fluid stored on drying rack next to 3C sink.

Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material.

PIC labeled bottle.

EHS observed:

-cardboard lining used on prep line for shelving in drying rack, customer prep area, oil storage rack -single service cups used as scoops in flour, sugar

Single-service and single-use articles may not be reused.

PIC to discard cardboard, cups; if lining is needed a smooth, nonabsorbent, cleanable material must be used.

EHS observed:

-bag, jacket stored atop oil storage rack -rubix cube, drill, personal cups/bowls stored with customer items on drying rack -bin of employee-only items stored on top rack above customer food in WIC.

Lockers or other suitable facilities shall be located in a designated room or area where contamination of food, equipment, utensils, linens and single-service and single-use articles cannot occur.

PIC to appropriately separate employee items.

EHS observed:

-cardboard lining used on prep line for shelving -single service cups used as scoops in flour, sugar

Single-service and single-use articles may not be reused.

PIC to discard cardboard; if lining needed a smooth, nonabsorbent, cleanable material must be used.

EHS observed cardboard box lining used on prep line for shelving.

Single-service and single-use articles may not be reused.

PIC to discard cardboard; if lining needed a smooth, nonabsorbent, cleanable material must be used.

EHS observed interior top of service line had significant buildup of food debris, grease.

Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

PIC to clean area, maintain.

EHS observed vent slats of grill hood with grease buildup, dripping down flashing below.

The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

PIC to increase cleaning frequency, maintain.

EHS observed employee not using soap in the hand sink. Employee only used water and then spit in the hand sink.

Corrective action- PIC needs to re train employees about properly washing their hands.

511-6-1.03(5)(b) - Cleaning Procedure (P) (b) Cleaning Procedure.

1. Except as specified in paragraph 4 of this subsection, food employees shall clean their hands and exposed portions of their arms, including surrogate prosthetic devices for hands or arms, for at least 20 seconds, using a cleaning compound in a handwashing sink that is properly equipped. P

2. Food employees shall use the following cleaning procedure in the order stated to clean their hands and exposed portions of their arms, including surrogate prosthetic devices for hands and arms:

(i) Rinse under clean, running warm water; P

(ii) Apply an amount of cleaning compound recommended by the cleaning compound manufacturer; P

(iii) Rub together vigorously for at least 10 to 15 seconds while:

(I) Paying particular attention to removing soil from underneath the fingernails during the cleaning procedure, P and

(II) Creating friction on the surfaces of the hands and arms or surrogate prosthetic devices for hands and arms, finger tips, and areas between the fingers; P

(iv) Thoroughly rinse under clean, running warm water; P and

(v) Immediately follow the cleaning procedure with thorough drying using disposable paper towels, a continuous towel system, or a heated-air hand drying device. P

3. To avoid recontaminating their hands or surrogate prosthetic devices, food employees may use disposable paper towels or similar clean barriers when touching surfaces such as manually operated faucet handles on a handwashing sink or the handle of a restroom door.

4. If approved and capable of removing the types of soils encountered in the food operations involved, an automatic handwashing facility may be used by food employees to clean their hands or surrogate prosthetic devices.

EHS observed food items being stored in bread wrapping paper. Also, there was a single use glove in the prep top cooler.

Corrective action- PIC needs to make sure that employees are not reusing single use items. Items should be used one time and properly discarded.

511-6-1.05(6)(r) - Single-Service/Single-Use Articles, Use Limitations (C) (r) Single-Service and Single-Use Articles, Use Limitation.

1. Single-service and single-use articles may not be reused.

2. The bulk milk container dispensing tube shall be cut on the diagonal leaving no more than one inch protruding from the chilled dispensing head.

EHS observed the inside of the warmer was rusty and needed to be properly cleaned and also had leftover food debris.

Corrective action- PIC needs to make sure that all equipment is being properly washed to reduce any rust or food build up on equipment being used in the facility.

511-6-1.05(7)(a)2,3 - Equipment, Food/Nonfood-Contact Surfaces, and Utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations (C) 2. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations.

3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

EHS observed two black bags being store with to go plates. Also in the reach in cooler a employee was storing their lunch where they store the food items that they serve the public.

Corrective action- PIC needs to create a designated area for employee items.

511-6-1.07(4)(b) - Designated Areas for Employee Activity, located to prevent contamination of food, equipment, utensils, linens, & single service articles (C) (b) Designated Areas for Employee Activity.

1. Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination.

2. Lockers or other suitable facilities shall be located in a designated room or area where contamination of food, equipment, utensils, linens and single-service and single-use articles cannot occur.

EHS observed inside the prep table top that there was food debris on the corner of the prep table and in between the containers.

Corrective action- PIC needs to make sure that they are routinely cleaning around the prep top table to keep any food debris from building up inside of the prep table.

511-6-1.05(7)(d) - Nonfood-Contact Surfaces (C) (d) Nonfood-Contact Surfaces. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.