JENEANE'S AT PINEBROOK

Observed three pans stacked on top of each other with no lids with only a layer of cooking paper separating the food from the pan and the paper did not cover the food completely touching the bottom of the pan.

511-6-1.04(4)(j) - Food Contact with Equipment & Utensils, and Linens (P) (j) Food Contact with Equipment and Utensils. Food shall only contact surfaces of:

1. Equipment and utensils that are cleaned and sanitized as specified under DPH Rule 511-6-1-.05(7) and (8); P or

2. Single-service and single-use articles; P or

3. Linens, such as cloth napkins, that have been laundered as specified under DPH Rule 511-6-1-.05(9).

Corrective action: Discussed and had PIC separate the pans and to placed lids on each one them. Explaining that the paper is not sufficient separation for the food and pan.

Observed cooked noodles out within a container next to the grill at 41F and above. Noodles were recently cooked and left out to use.

511-6-1.04(6)(f) - Time/Temperature Control for Safety; Cold Holding (P) (f) 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. P

Corrective action: Discussed with PIC, discussed that cooked noodles need to be kept hot or cold held. They mentioned they would keep them cold, advised to place noodles after cooking within cold holding unit. PIC asked if they could keep them in an ice bath out, I mentioned it would be acceptable so long as the container is kept covered and at 41F or below. Noodle were reheated and immediately used afterwards.

Observed employee thermos sitting on the prep cutting table towards the front of the kitchen.

2. Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. However, drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee’s hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles will be allowed.

Corrective action: Discussed with PIC and employee in order to have a drink within the kitchen prep are it must be on a disposable cup with a lid and a straw. Employee moved thermos to office area.

Observed no sanitizer test strips within facility.

511-6-1.05(3)(h),(i),(j) - Temperature Measuring Device, Manual Warewashing; Sanitizing Solutions, Testing Device (Pf) (h) Temperature Measuring Devices, Manual and Mechanical Warewashing.

1. In manual warewashing operations, a temperature measuring device shall be provided and readily accessible for frequently measuring the washing and sanitizing temperatures. Pf

2. In hot water mechanical warewashing operations, an irreversible registering temperature indicator shall be provided and readily accessible for measuring the utensil surface temperature. Pf

(i) Sanitizing Solutions, Testing Devices. A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided. Pf

j) Cleaning Agents and Sanitizers.

1. Cleaning agents that are used to clean equipment and utensils as specified under section (7) of this Rule, shall be provided and available for use during all hours of operation. Pf

2. Except for those that are generated on-site at the time of use, chemical sanitizers that are used to sanitize equipment and utensils, as specified under Section (8) of this Rule, shall be provided and available for use during all hours of operation. Pf

Corrective actions: Discussed with PIC to acquire sanitizer test strips as soon as possible.

Observed employee rinse their hands within compartment of three compartment sink in the back.

511-6-1-.03(5)(d) - Where to wash (Pf) (d) Where to Wash. Food employees shall clean their hands in a handwashing sink or approved automatic handwashing facility and may not clean their hands in a sink used for food preparation or warewashing, or in a service sink or curbed cleaning facility used for the disposal of mop water and similar liquid waste. Pf

Corrective action: Discussed with PIC to ensure hand washing is only done within handwashing sinks.

Observed PIC unable to provide sanitizer test strips.

(h) Temperature Measuring Devices, Manual and Mechanical Warewashing.

1. In manual warewashing operations, a temperature measuring device shall be provided and readily accessible for frequently measuring the washing and sanitizing temperatures. Pf

2. In hot water mechanical warewashing operations, an irreversible registering temperature indicator shall be provided and readily accessible for measuring the utensil surface temperature. Pf

(i) Sanitizing Solutions, Testing Devices. A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided. Pf

Corrective action: Discussed with PIC about acquiring sanitizer test strips.

EHS observed male employees with beards longer than one half inch prepping and cooking food, and also washing dishes. EHS also observed dishwasher with out hair restraint.

(i) Hair Restraints.

1. Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch.

Kitchen Manager provided beard guards and hair nets. This was COS.

EHS observed facility lacking most recent food inspection posted. Facility has score of 95 posted from 1/2023. The most recent score is 88-6/2023.

1. The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away

PIC is to post most recent inspection score. This must be corrected by 1/22/24

Observed plates and bowls stored upright and exposed to contamination in the main kitchen next to the steam table. Observed plates and bowls stored upright and exposed to contamination at the bar.

1. Except as specified in paragraph 4 of this subsection, cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored:(ii) Covered or inverted.

Employee flipped over plates and bowls in kitchen. EHS informed PIC to have bowls at bar inverted or covered. This was COS.

EHS observed butter packets being stored in Roma Cheese containers at bar.

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

Informed PIC that Roma cheese containers can not be re-used. PIC is to discard. This must be corrected by 1/23/24

EHS observed potato salad and chicken salad reaching temperature above 41F in cold hold unit in front of kitchen. Violation: TCS foods cold holding shall be maintained at 41F or below. CA: PIC discarded product.

EHS observed sliced tomatoes and shredded lettuce above 41F. Violation: TCS food cold holding shall be maintained at 41 degrees or below. CA: PIC placed product in walk in cooler to cool.

EHS observed bowls being used for serving fried okra. Violation: utensils in use may be stored in non-TCS foods with handle above product. CA: stop use of bowls and find scoop with handle to use for fried okra.

EHS observed facility lacking chlorine test strips. Violation a test kit or other device that accurately measures the concentration of sanitizing solutions shall be provided. CA: obtain chlorine test strips.

EHS observed employee items in chest cooler front dining area. Violation: employee items shall be stored in location that is located to prevent contamination of product or equipment. CA: store in bottom of cooler in container to create separation.