It's a Jerk Shack

Observed a bowl of raw chicken stored above raw produce (cabbage and carrots). (COS- PIC moved chicken toward the bottom shelf.) RCA:Food shall be protected from cross contamination by:

(i) Except as specified in paragraph (i)(IV) of this subsection, separating raw animal foods during storage, preparation, holding, and display from:

(I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, P and

(II) Cooked ready-to-eat food; and P

(III) Fruits and vegetables before they are washed; P

(IV) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food.

(ii) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by:

(I) Using separate equipment for each type, P or

(II) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, P and

(III) Preparing each type of food at different times or in separate areas; P

(iii) Cleaning and sanitizing equipment and utensils;

(v) Cleaning hermetically sealed containers of food of visible soil before opening;

(vi) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened;

(vii) Storing damaged, spoiled, or recalled food being held in the food service establishment separate from food, equipment, utensils, linens and single-service and single-use articles; or

(viii) Separating fruits and vegetables, before they are washed from ready-to-eat food.

Observed exposed plywood on the wall of the kitchen. RCA: Ensure all walls, floors and ceilings are smooth and cleanable at all times.

Observed door with a hole towards the bottom. RCA: Ensure the facility is in good repair at all times.

Observed baby food and personal drinks stored above food service items in the reach-in cooler. RCA: Ensure all personal items are stored below or away from food service items at all times.

Observed that the employee didn't wash hands and change gloves before proceeding to fix food after working in dish area. Rule: 1. Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles P and:

(i) After touching bare human body parts other than clean hands and clean, exposed arms; P

(ii) After using the toilet room; P

Rule: for safety food shall be maintained at 41°F (5°C) or below. Observation: Observed hard shell eggs that were out for use. Observed egg temperature to be 72 degrees, above cold holding minimum. PIC was unable to determine when eggs were brought out of cold holding. Eggs were discarded in waste recepticle.

Rule: time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. Observation: Observed multiple items that were cooked the day before placed in cold holding reach in cooler (mac n cheese, goat) that were not labeled with date and time of preparation. Notified PIC. PIC provided proper date labels for items and discarded all food items for which preparation date was unknown.

Rule: Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n). Observation: observed soiled wiping clothes on prep table and inside steam table well while steam table well was in use. Notified PIC that wiping clothes must be stored in sanitizer buckets and stored in accordance with best management practices. PIC removed soiled clothes and provided clean wiping clothes.

Rule: Insect control devices shall be installed so that the devices are not located over a food preparation area dead insects and insect fragments are prevented from contact with exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles. Observation: Observed a fly strip hanging above prep table in dry stores room. Notified PIC that insect control devices must be maintained and removed frequently to prevent exposure and contamination of food products. PIC removed previous fly strip and discarded.

Rule: During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored in a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at a frequency specified under DPH Rule 511-6-1-.05(7)(b)3(vi). Observation: Observed tongs and serving spoon for steam table stored in hot water bath. When hot water temperature was taken, temperature was at 110 degrees, below the required minimum for pauses in utensil food use. Notified PIC, pic removed hot water holding container and discarded food dispensing tools in sink to be washed, rinsed and sanitized. Replaced hot water and provided clean utensils for food service.