Loc's Chicken & Waffles

Observed freshly prepped pork chops placed in a reach-in drawer to cool. CA: Foods must cool to 41F before placing out front to cold hold

Observed scallops & raw shell eggs cold holding above 41F. CA: Discussed with PIC proper cooling methods. Recommended using Time as a public health control for raw shell eggs. Keep prep top cooler closed to keep cool ambient temperature. Discard all foods out of temp.

Observed grime on soda nozzles. CA: Clean & sanitize daily.

Observed ware wash employee come from outside with gloved hands & began washing dishes & operating the dish washer without washing hands and changing gloves. CA: Always change gloves and wash hands between task changing.

Observed potentially hazardous foods cold holding above 41F in prep top. COS: out of temp foods discarded.

Observed dumped ice in hand washing sink in back/service area. CA: Advised PIC that the HWS shall only be used for hand washing.

Observed prep top cooler with an ambient of 49F. CA: Do not use until unit is repaired to cold hold at 41F or below. Must call the Health Department for approval to use prep top. Recommend that ambient temp is 38F or below.

Observed sliced tomatoes prepped 4/1/25 lidded with an internal temp of 44F. CA: Went over proper cooling procedures with PIC.

Observed improper thawing of frozen shrimp in stagnant water. CA: Thaw frozen meats under running water.

Observed handle touching product in sugar container.

Observed paper towel dispenser not working & in need of new batteries. Paper towels were nearby. CA: Replace batteries.

Observed personal items stored on prep counter. COS: Items were removed.

Observed iodine test strips in place where chlorine test strips required. Must have proper test strips and use routinely to check from appropriate sanitizer concentration.

Observed local farm eggs in WIC. Eggs shall be received from distributor refrigerated, and in clean sound condition. COS eggs discarded.

Observed potentially hazardous foods cold holding with internal temperatures above 41F. COS out of temp foods discarded.

Observed cooler out of temprature. There was a recent delivery and the unit was held open for extended time, but the cool air coming from the fan is approx 50F. Maintenance is on-site to fix cooler at this time. Consider adding a vinyl stip curtain to minimize heat entry. Also do not accept delivery of refrigerated goods in the parking lot unless the delivery is placed directly in the WIC without stopping on the pavement.

Observed multiple wet wiping cloths stored on food contact surfaces. Once cloths are wet, they must either be stored fully submerged in sanitizing solution or taken to soiled laundry. COS cloths moved to sanitizer/laundry.

Observed raw wings, raw chicken, & raw pork chops that were prepped on 1-31-24 improperly cooling with tight wrapping & internal temps of 44F and 45F. COS: Foods were partially covered.

Observed a container of pickles being stored on the floor of the walk-in cooler.

Observed minor debris on & around equipment throughout the kitchen & on floors. COS: Workers cleaned.

Observed raw shrimp covered with ice to cool food items without proper protection. CA: Ice may not be used as food after it has been used as a medium for cooling the exterior surfaces of food such as melons or fish, packaged foods such as canned beverages, or cooling coils and tubes of equipment. COS: Food item discarded.

Observed heavy debris on dishwasher. CA: A warewashing machine; the compartments of sinks, basins, or other receptacles used for washing and rinsing equipment, utensils, or raw foods, or laundering wiping cloths; and drainboards or other equipment used to substitute for drainboards shall be cleaned before use; throughout the day at a frequency necessary to prevent recontamination of equipment and utensils and to ensure that the equipment performs its intended function; and if used, at least every 24 hours.

Observed heavy debris on shelving and cooking equipment. Observed debris at bottom of reach in freezer. CA: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Observed debris on floors of facility. CA: The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.