J. CHRISTOPHER'S

EHS also observed mold like substance inside of the ice machine. EHS took a sanitizing wipe and mold like substance was on it. Then the microwave above the prep top cooler hot holding table needs to be cleaned. Inside of the roof of the unit was stains and black rust.

CA-PIC needs to make sure that employees are routinely cleaning equipment to reduce build up and mold like substance from appearing.

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 the bowls that is stored by the hot table had food stains on them on the outside of the bowls. EHS asked PIC if they use them and she stated "Yes" they use them for the grits.

CA-PIC needs to make sure that employees are cleaning bowls and remove any stains and/or debris that appear.

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.

EHS requested for test strips for the 3 compartment sink. PIC could not locate item.

CA-PIC needs to make sure that all employees are aware of where the test strips are at and that they always have them inside of the 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

EHS observed inside of the prep top cooler the lid on the inside of had stains and inside of the prep top cooler. Also, EHS used a sanitizer wipe to wipe inside of the ice machine and their was mold like substance present.

CA-PIC needs to make sure that employees are routinely cleaning units to reduce build up and mold like substance from appearing.

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 hot holding unit, and all prep top coolers. There was food debris present around the area and stains.

CA-PIC needs to make sure that employees are constantly wiping down those areas to reduce food debris and build up around the units.

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.

Observed in use knife being stored in between maketable space gaps in front of the flat top grilled and cooked line.Storage of In-Use Utensils. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored:

1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container;

2.In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon;

3.On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitizer. EHS advised PIC, all in use utensils must be stored on a cleaned and sanitize surface. EHS removed knifes to be re-washed.

EHS observed cutting boards heavily stained and needing to be re-surfaced.

(b) Cutting Surfaces. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they cannot be resurfaced. Informed PIC to have cutting boards re-surfaced or replaced. This must be corrected by 04/29/24

EHS observed prep top cooler in server's station out of order but still being used. PIC informed EHS that table doesn't work but still is used with ice. Only TCS food items present were : cantaloupe and honey dew melon

3. Ambient air temperature, water pressure, and water temperature measuring devices shall be maintained in good repair and be accurate within the intended range of use.

Informed PIC in order to keep TCS items Prep top Unit must be in good repair. PIC is to replace or repair. This must be corrected by 04/26/24

EHS observed food debris in two prep top coolers (Fruit and prep top cooler with meat and omelet toppings)

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

Informed PIC to ensure that all non-food contact surfaces are kept clean to avoid buildup. This must be corrected by 04/29/24

EHS observed the need to clean grease buildup on hood vents.

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

Informed PIC to have hood vents cleaned to avoid grease buildup. This must be corrected by 04/25/24

EHS observed walls under hood system stained and with food splatter. PIC informed EHS that hood system should be cleaned next month.

(b) Cleaning, Frequency and Restrictions.

1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. Informed PIC to have walls cleaned to avoid buildup. This must be corrected by 04/29/24

EHS observed stained walls behind all prep top coolers in main kitchen.

(b) Cleaning, Frequency and Restrictions.

1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. Informed PIC to have walls cleaned or re-painted. This must be corrected by 04/29/24

EHS observed an employee's jacking hanging on storage shelving. EHS also observed speaker and keys stored with dry food items in main kitchen

(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.

Informed PIC to have area designated for employee items. PIC removed items.

EHS observed bowls in hot holding unit with food debris and spillage on food contact surface.

7. Cleaning of Equipment and Utensils.

(a) Equipment, Food-Contact Surfaces, and Utensils.

1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf.

PIC removed bowls to be washed. This was COS.

Observed interior metal panel with accumulation of brown and sticky residue presence inside the ice machine when EHS used wipe to checked for cleanliness. Ice is a food product. Equipment, Food-Contact Surfaces, and Utensils.

1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. EHS advised PIC, all food contact surfaces must be kept cleaned at all times. EHS remind PIC, ice is a food item.PIC will have staff to thoroughly ice panel and machine. This must be corrected by 10/6/23

Observed two items from prep table with the prep date of 09/28/23: Pico de Gallo, diced tomatoes According to code facility has 7 days from the day of prep to hold food. The discard date was 10/4/23.

(h) Ready-to-Eat, Time/Temperature Control for Safety Food, Disposition.

1. A food that requires datemarking shall be discarded if it:

(i) Exceeds 7 days, not including the time that the product is frozen; P

(ii) Is in a container or package that does not bear a date or day; P or

(iii) Is appropriately marked with a date or day that exceeds 7 days . P

2. Refrigerated, ready-to-eat, time / temperature control for safety food prepared in a food service establishment and dispensed through a vending machine with an automatic shutoff control shall be discarded if it exceeds 7 days. P

PIC tossed both items. This was COS.

EHS observed male employee with a beard more than 1/2 inch with no form of beard gaurd restraint prepping food from prep top coolers. EHS also observed same male employee w/o hairnet. EHS also observed dish washer employee without any type of 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.

2. This does not apply to employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food, clean utensils and linens and unwrapped single-service and single-use articles.

PIC instructed employees to place on hairnets. This was corrected by 10/6/23

EHS observed serving plates next too two prep top coolers, serving plates above serving window and above prep top coolers for salad.

(ii) Covered or inverted. 4. Items that are kept in closed packages may be stored less than 6 inches (15 centimeters) above the floor on dollies, pallets, racks, and skids that are designed as specified under subsection (2)(hh) of this Rule. Informed PIC to invert all plates. PIC instructed employees to invert serving plates. This was COS.

EHS observed to-go plates above prep top coolers with food contact surface exposed to contamination.

g) Kitchenware and Tableware.

1. Single-service and single-use articles and cleaned and sanitized utensils shall be handled, displayed, and dispensed so that contamination of food-and lip-contact surfaces is prevented.
2. Except as specified under paragraph 2 of this subsection, single-service articles that are intended for food- or lip-contact shall be furnished for consumer self-service with the original individual wrapper intact or from an approved dispenser.

PIC instructed employee to invert to-go plates. This was COS.

EHS observed heavily stained walls and ceilings. EHS also observed food splatter on wall behind flap top grills and ovens. PIC informed EHS that walls are cleaned at the beginning of the month.

5. Maintenance and Operation.

(a) Good Repair. All physical facilities shall be maintained in good repair.

(b) Cleaning, Frequency and Restrictions.

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

2. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing.

3. If present, playground equipment and associated areas shall be maintained in a clean and sanitary condition. In addition, a cleaning and sanitizing plan along with cleaning and sanitizing records for playground equipment and associated areas shall be maintained within the food service establishment for review upon request by the Health Authority. Further, such cleaning and sanitizing plan for employees to follow in the event of encountering vomitus or fecal matter shall be included and submitted at the time of permit application as specified in DPH Rule 511-6-1-.02(1)(c). Pf

PIC is to have walls and ceilings cleaned and to ensure they are cleaned at a frequency to avoid build up. This must be corrected by 10/09/23