River's Edge

Observed huge bag of carrots with white and brown mold-like substance in walk in-cooler. Observed jugs and jars of stir fry base, oyster sauce, and jalapeno peppers with growing brown mold-like substance. COS: PIC discarded Molded items

Observed Employee pour hot coffee in Handwashing sink.

RCA:Violation Code Reference 511-6-1.06(2)(o) - Using a Handwashing Sink- Operation & maintenance (Pf) (o) Using a Handwashing Sink.

1. A handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf
2. A handwashing facility may not be used for purposes other than handwashing. Pf

Observed the blade of the can opener to have build-up on it.

RCA: 511-6-1.05(7)(a)1 - Equipment, Food-Contact Surfaces,& Utensils (Pf) (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.

Observed food debris (dark-build-up) on shelves and walls throughout walk-in cooler and reach in cooler.

RCA: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 both handwashing sinks in the main kitchen to not have paper towels readily available.

COS CA: PIC placed new roll of paper towels at the handwashing sink.

Observed foods not protected from overhead contamination in dry storage area. Foods include a bin of black pepper, bag of open rice, and bag of salt.

COS CA: PIC properly stored each item in bins with protection.

RCA: Educated PIC on importance of maintaining food to protect from overhead contamination.

Observed the blade of the can opener to have build-up on it.

CA: Informed PIC to clean the blade and ensure that it is cleaned at a more frequent rate. Removed can-opener for wash, rinse and sanitize.
RCA: Equipment food-contact surfaces and utensils shall be clean to sight and touch.

Observed multiple items in the walk-in cooler without proper date marking labels (chicken, sausage, sugar mixtures) COS CA: PIC discarded all identified items.

RCA: Refrigerated, ready-to-eat, 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.

Observed hard boiled eggs sitting on the counter at 109 degrees F to cool without any form of rapid cooling. Also observed sausage placed in reach-in cooler to finish cooling rather than a rapid cooling method at 105 degrees F. Both items were within the first hour of the 2 hour allocated time to cool.

COS CA: PIC placed items on ice baths and both items cooled to proper temperatures for being placed in the cooler.

RCA: Cooling shall be accomplished in accordance with the time and temperature by using one or more of the following methods depending on the type of food being cooled: Placing the food in shallow pans; Separating the food into smaller or thinner portions; Using rapid cooling equipment; Stirring the food in a container placed in an ice water bath; Using containers that facilitate heat transfer; Adding ice as an ingredient; Other effective methods.

For cooling, must occur in a six hour time period. Must go from 135 to 70 degrees F in first two hours, then from 70 degrees to 41 degrees or below in next 4 hours. Once food item reaches 70 degrees, can place into cooler.

Observed gravy stored in walk-in cooler to finish cooling. Observed the gravy to hold a temperature of 101F. PIC indicated the gravy began cooling at 2:00pm and was not cooling at the appropriate rate. CA: Gravy must be 70F two hours after cooling begins (4:00). Gravy was placed in walk-in freezer for rapid cooling and monitoring.

Observed a spider on the microwave. Observed a bug run beneath the microwave and on the floor of the kitchen. Observed a fly in the kitchen. Observed a gap in the back door jam. RCA: All outer openings shall be protected and sealed. All areas of the kitchen shall be cleaned to prevent harboring conditions for pests.

Observed wooden cook line deteriorating and unable to be cleaned due to condition of the surfaces. Observed double door reach-in cooler heavily leaking condensation from bottom of the unit. RCA: All equipment shall remain in good repair to prevent contamination of food.

Observed outside of microwave to have a sticky residue atop the surface. Observed condensation build-up on bottom of double-door reach-in cooler. Observed food debris and build-up atop food containers in dry goods room. Observed build-up on shelves on main cook line/steam table.

Observed wall behind dishwasher to be peeling and contain black build-up. RCA: All floors, walls and ceiling shall remain in good repair and clean to sight and touch.

Observed splatters on the wall near the back hand sink. RCA: All floors, walls and ceilings shall be cleaned to sight and touch.

Observed ventilation hood of the dishwasher to not be operable. RCA: 511-6-1.05(3)(d) - Ventilation Hood System, Adequacy, adequate to prevent grease & condensation build-up (C) (d) Ventilation Hood Systems, Adequacy. Ventilation hood systems and devices shall be sufficient in number and capacity to prevent grease or condensation from collecting on walls and ceilings.