COOK OUT

EHS observed a few sauce bottles in the prep top cooler not labeled.

CA-EHS informed PIC that once items are taken out of its original container items must be labeled with its common name.

511-6-1.04(4)(d) - Food Storage Containers Identified with Common Name of Food (C) (d) Food Storage Containers, Identified with Common Name of Food. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food.

EHS observed sauce bottles with food debris at around the lid.

CA-PIC needs to make sure that all bottles containing sauce is being cleaned and wiped down routinely to reduce any build up.

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.

Observed food items that TPHC is used on line not marked with time item was prepped or discarded per TPHC policy. The TCS food items were : sliced tomatoes, lettuce, sour cream ,shredded cheese, and Cole slaw.

(iii) The food shall be marked or otherwise identified to indicate: Pf

(I) The time when the food is removed from 41°F (5°C) or less cold holding temperature control, Pf and

(II) The time that is 6 hours past the point in time when the food is removed from cold holding temperature control;

PIC placed till tickets on all food items that are used on time. Items were brough out between 10-11am. This was COS.

EHS observed in REF drawer unit closest to drive through window in main kitchen with food residue.

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 cleaned at a frequency to avoid buildup. This must be corrected by 2/9/24

EHS observed stained and food splatter on ceilings above prep top coolers in main kitchen area.

(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 ceiling tiles cleaned or replaced. This must be corrected by 2/12/24.

Observed walls in main kitchen behind prep top coolers with food splatter and other debris. 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.

PIC is to have walls cleaned. This must be corrected by 2/12/24