Spanky's Westside

Observed several TCS food items to be above 41F, PIC stated that food items were prepped 30 min prior to inspection. (wings 54F,beef 46F, tilapia 44F, Fish 47F).

RCA: Made PIC place food items on a ice bath to bring those temperatures back down. 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.

Observed crumb/food debris built-up in the inside of the reach-in coolers.

RCA: Clean non-food contact surfaces frequently enough to prevent accumulation.

Observed several TCS items in reach in cooler that was above 41 F degrees. Shrimp 44F, shrimp 45, Fish 54F, Fish 49F, fish 60F.

RCA/CA: PIC needs to use time as a public health control, PIC discarded of food items and replaced the with new product, told pic to put food items on ice to ensure that all TCS items are below 41F. 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)

Observed the walk in cooler to be some what dark, very hard to see food items.

RCA: Told PIC that they need to put more lighting inside of the walk-in to ensure that there is adequate lighting available. At least 10 foot candles (108 lux) at a distance of 30 inches (75 cm) above the floor, in walk-in refrigeration units.

Observed several TCS items in reach in cooler that was above 41 F degrees. Shrimp 44F, shrimp 46F, Shrimp 47F, Fish 46F, Fish 47F, wings 48F.

RCA/CA: PIC discarded of food items and replaced the with new product, told pic to put food items on ice to ensure that all TCS items are below 41F. 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)

Observed multiple food items out of correct cold holding temperature zone (41F+) including raw chicken, raw shrimp, cheese, cod, and grouper in cold holding unit across from grill. CA: PIC discarded any TCS food product that was out of temperature. Had maintenance come inspect cooler and noted that motor was broken. Coller will not be used for TCS food until able to hold at 41F or below. Rule: 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.

Observed just cooked rice cool from 134F to 125F in 40 minutes (time range 1:40pm to 2:20pm). CA: Instructed PIC to split rice into two containers and move to walk in freezer to continue cooling. Went from 125F to 90 F (time range 2:20pm to 2:50pm). Informed PIC that she has 30 more minutes to reach below 70F.

Observed deli roast beef that was sliced at 8am and put into reach in cooler. Observed temperature at 50F at 1:43pm and temperature at 50F again at 2:42pm. CA: PIC discarded ham Rule: 1. Cooked time/temperature control for safety food shall be cooled:

(i) Within 2 hours from 135°F (57°C) to 70°F (21°C); P and

(ii) Within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or less. P

2. Time/temperature control for safety food shall be cooled within 4 hours to 41°F (5°C) or less if prepared from ingredients at ambient temperature, such as reconstituted foods and canned tuna.

Observed uncovered food throughout facility, including open bag of sunflower seeds on prep table, large bin of flour, breading station, raw chicken in walk in cooler, cheeses in walk in cooler. CA: PIC covered items rule: store food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers when cooling if protected from overhead contamination.

Observed dirt and paper build up on can opener blade. Observed food splatter on ceiling of microwave. CA: Thoroughly clean these food contact surfaces. Rule: Equipment food-contact surfaces and utensils shall be clean to sight and touch.

Observed live roach crawling on clean dishrack. CA: Work with licensed pest control to resolve problem.

Observed gapping around bottom and side of back door. CA: Adjust weatherstripping to eliminate gaps. Rule:

1. Except as specified in paragraphs 2 through 5 of this subsection, outer openings of a food service establishment shall be protected against the entry of insects and rodents by:

(i) Filling or closing holes and other gaps along floors, walls, and ceilings;

(ii) Closed, tight-fitting windows; and

(iii) Solid, self-closing, tight-fitting doors.

Observed breading station for chicken and large flour bin approximately located below large HVAC tube. HVAC equipment had heavy condensation, black buildup, and dripping near breading station. CA: Have HVAC system repaired to eliminate dripping. Do not store food below sources of contamination.

Observed multiple wiping cloths stored on various prep surfaces throughout kitchen. CA: Implement use of sanitizer buckets for storing wiping cloths. Rule: Cloths in-use for wiping counters and other equipment surfaces shall be:

(i) Held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n); and

(ii) Laundered daily.

Observed fan in walk in cooler and freezer with black dusty buildup. CA: increase cleaning frequency

Observed bottom shelf of most prep tables heavily rusted, some with holes. Observed cabinets in server station caving in from water damage. CA: Repair/replace damaged shelving.

Observed grease, dust, and crumb buildup on non-contact food services throughout facility. CA: Clean non-food contact surfaces frequently enough to prevent accumulation.

Observed black buildup on non-food contact area around soda nozzles at server station. CA: Increase cleaning frequency

Observed an open container of heavy cream that expired 1/11/2024 in the walk in cooler.

COS/CA: PIC tossed heavy cream. Items are to be discarded 7 days after opening.

Observed 2 containers of unopened half and half with an expiration date of 1/3/2024 in the walk-in cooler.

COS/CA: PIC tossed the containers of half and half. Prepackaged sandwiches, eggs, infant formula, shucked oysters, milk, and time/temperature control safety foods that are labeled as “keep refrigerated” and that are for sale or service to the consumer or used as an ingredient in other foods shall be immediately discarded and shall not be sold, served, or used after the manufacturer’s expiration date or the sell-by date.

Observed multiple stacks of plates near the expo line to not be inverted or covered to prevent contamination.

COS/CA: PIC removed top plate and inverted the remaining plates. 511-6-1.05(10)(e)1,2,4 - Equipment, Utensil, Linens, stored 6" off floor in clean, dry location (C)(e) Equipment, Utensils, Linens, and Single-Service and Single-Use Articles. 2. Clean equipment and utensils shall be stored as specified under paragraph 1 of this subsection and shall be stored: (i) In a self-draining position that allows air drying; and (ii) Covered or inverted.

Observed the racks in the reach ins to be chipping and starting to rust. Observed the floor of the walk in to have old food debris (peperoni and tomatoes).

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

Observed an employee drink stored on the prep table in the cold prep area. Observed an employee bag hanging on the corner of a shelving unit next to plates and to go boxes. Observed a box of chicken fingers and fries that belonged to an employee stored in the reach in on top of food product that was intended to be served.

COS/CA: PIC removed employee drink, bag, and tossed the employee food items. 511-6-1.07(4)(b) - Designated Areas for Employee Activity, located to prevent contamination of food, equipment, utensils, linens, & single service articles (C) (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.