Sisters

Observed raw chicken strips (prep and seasoned) being stored next to a jug of buttermilk with package of deli ham on top. COS: PIC Discard raw chicken strips.

Observed no date labels on any food containers in facility.

RCA:511-6-1.04(6)(g) - Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking (Pf) (g) Ready-to-Eat Time/Temperature Control for Safety Food, Date Marking

1. Except when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 5 and 6 of this subsection, 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. The day of preparation shall be counted as Day 1.

Observed dead insects throughout facility and around insect traps during inspection and follow up complaint.

CA: PIC showed following pest control inspection appointment and confirmation. RCA:511-6-1.07(5)(k) - Controlling Pests (Pf, C) (k) Controlling Pests. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by:

1. Routinely inspecting incoming shipments of food and supplies;
2. Routinely inspecting the premises for evidence of pests;
3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under subsections (6)(e), (6)(m), and (6)(n) of this Rule; Pf and
4. Eliminating harborage conditions. R

Observed No handwashing sign at the Handwashing sink/area. RCA:511-6-1.07(3)(d) - Handwashing Signage (C) (d) Handwashing Signage. A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees.

Observed build up on outside of bulk dry good containers. Observed heavy build up on front side of equipment (fryers, grill, ice machine, coolers, etc.).

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) 2. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. 3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Observed a small container of blueberries, a bar of chocolate and a loosely covered container of lettuce sitting atop a container of pickles that had accumulated a large amount of liquid on the lid. When the blueberries, chocolate and lettuce was moved, the liquid had also compromised the listed food items.

COS:PIC discarded all products.

Observed rice sitting out on the counter top holding at 112F. Observed ribs in warmer cabinet hot holding at 115F.

RCA: Time/temperature control for safety food shall be maintained at 135°F (57°C) or above.

Observed a thick layer of build-up on can opener around the storage mechanism.

RCA: Equipment food-contact surfaces and utensils shall be clean to sight and touch

Observed several pieces of equipment broken and no longer in good repair throughout kitchen. Such equipment includes: broken glass of warming cabinet, broken and taped prep sink faucet, handsink faucet not secure to basin. Observed several other pieces of equipment not in use and no longer functioning. RCA: All equipment shall remain in good repair. If equipment is not planned to be used, remove/repair/replace each non-functioning piece.

Observed cardboard used as shelf liners at bottom of double door cooler. Cardboard was drenched in liquid and growing mold-like build-up. COS: Employee removed equipment and sanitized the unit. Cardboard shall not be placed back into cooler as shelf liner.

Observed build up on outside of bulk dry good containers. Observed heavy build up on front side of equipment (fryers, grill, ice machine, coolers, etc.).

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

Observed a broken door upon entering the walk-in cooler. Observed heavy build up on the bulk containers. Observed heavy build up on equipment (fryers, grill, ice machine, etc.).

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

Observed food debris and build-up on walls throughout facility specifically by the ware washing area, cook area and warming cabinet area. RCA: All floors, walls and ceilings shall be cleaned to sight and touch.

Observed employee coats stored on canned good storage racks. RCA: Employee moved clothing to designated area away from facility food and food-contact surfaces.

Observed trays of spaghetti stored in reach-in cooler with internal temperatures of 45F-47F. Upon further conversation with PIC, the trays had been cooked the night before and placed into the unit for cooling. CA: PIC discarded spaghetti.

Observed lemonade stored in a bucket that was orginally used to store sanitizer for the dishwasher. CA: PIC discarded the lemonade and educated employees on proper storage of food in food-grade containers. RCA: 511-6-1.07(6)(f) - Poisonous or Toxic Materials Containers, Prohibition (P) (f) Poisonous or Toxic Materials Containers, Prohibition. A container previously used to store poisonous or toxic materials shall not be used to store, transport, or dispense food.

Observed heavy build-up and debris on and inside of dishwasher. Observed scaling build-up within dishwasher. RCA: 511-6-1.05(6)(d),(e) - Warewashing Equipment, Cleaning Frequency; Warewashing Machines, Manufacturers' Operating Instructions (C) (d) Warewashing Equipment, Cleaning Frequency. 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 build on gaskets, trays and shelves of all equipment throughout facility. Observed build-up on shelving in walk-in cooler. Observed heavy build-up on outside of all equipment including kick boards, handles and equipment faces. 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 trash can in bathroom to not contain a liner or a lid. RCA: 511-6-1.06(5)(h) - Toilet Room Receptacle, Covered (C) (h) Toilet Room Receptacle, Covered. A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.

Observed floors throughout the facility to not be sealed to be non-absorbant. Observed flooring in dining room to be peeling up and wrinkled. Observed walls throughout the facility to have paint peeling. Observed FRP-board and corners of walls disinegrating creating an unsealed wall. Observed walls not flush with a/c units. RCA: Floors, walls and ceilings shall remain in good repair. As age begins to wear down the facility, the physical facilities shall be updated to maintain good repair.

Rule: Food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from 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. Observation: Observed raw chicken stored next to raw shrimp above raw fish. Notified PIC. PIC corrected separation issue in compliance with best food separation practices.

Rule: Outer openings of a food service establishment shall be protected against the entry of insects and rodents by filling or closing holes and other gaps along floors, walls, and ceilings, closed, tight-fitting windows; and solid, self-closing, tight-fitting doors. Observation: Observed gaps in windows around wall mounted A/C units, allowing exposure to outside air and possible pest entry. Notified PIC. PIC will ensure openings are properly sealed.

Rule: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by eliminating harborage conditions. Observation: Observed two pests on the flood of the kitchen below the reach in freezer. Notified PIC. PIC will reach out to pest control specialist to eliminate harboring conditions and any pests present.

Rule: water source and system shall be of sufficient capacity to meet the peak water demands of the food service establishment. Observation: Observed that no cold water was present in the public facing restroom. Notified PIC. PIC stated that the outage was known and repairs were to be affected.

Rule: During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored in the food with their handles above the top of the food and the container. Observation: Observed scoop for ice stored in on a surface that was not clean or protected. Observed scoops in flour and sugar with handles stored in the food product. Notified PIC. PIC removed scoops, washed, rinsed and sanitized scoops before placing back in service.

Rule: Food/Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Observation: Observed build up of debris on gaskets of cold holding and hot holding equipment, storage racks of walk in cooler. Notified PIC. PIC will implement more frequent cleaning practices.

Observed in reach in cooler in prep top cooked chicken stored next to raw chicken. Observed raw chicken stored next to raw fish.

CA: PIC discarded all tcs items within the prep top/reach in unit.

Observed multiple cold holding tcs items above 41F in prep top/reach in cooler in main kitchen. See temp log below.

CA: PIC removed and discarded all items in prep top/reach in cooler. (raw shrimp, cooked chicken, raw chicken).

RCA: 511-6-1.04(6)(f) - Time/Temperature Control for Safety; Cold Holding (P) (f) 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 or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above.

Observed PIC is out of compliance with complying with the duties of active managerial control.

RCA: PIC will ensure proper procedures are followed and plans are maintained and implemented where required to come into compliance.

Observed raw shrimp stored in prep top cooler uncovered. CA: PIC discarded raw shrimp.

Observed mildew-like substance on ice baffle. Observed employee in the main kitchen wiping off a knife in use for prepping food with a cloth towel.

CA: Instructed employee to not use knife and properly wash, rinse, and sanitize knife before using again. Instructed PIC to properly clean and sanitize ice baffle to prevent contamination.

RCA: Equipment food-contact surfaces and utensils shall be clean to sight and touch.

Observed major food debris build up on outer surface of many appliances throughout the kitchen such as ice machine, reach in coolers gasket, fryers, ovens, and shelving.

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