Debi's Restaurant

Observed food in handwashing sink causing a slow drain when washing hands.

CA: Informed PIC to not pour anything down the handwashing sink. A handwashing facility may not be used for purposes other than handwashing.

Observed facility to not have any test strips for sanitizer buckets and dish machine.

RCA: A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided.

Observed several TCS food items (greek yogurt, white sauce, chicken salad) cold-holding above 41F in reach-in cooler. Observed an ambient temperature reading of 51F. COS: PIC discarded of all TCS items held past 4 hours and placed all other items on ice bath.

Observed several food items (softened margarine, honey, parsley, and salad prep items) in containers on counter or in ice bath uncovered and unprotected from overhead contamination. COS: PIC covered all containers with lids. COS: PIC covered all

Observed eggs out of temperature.

CA COS: PIC placed eggs on ice bath. Recommended that PIC uses time as public health control instead of temp for bacon and eggs.

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 bacon out of temp.

CA COS: PIC placed bacon under heat lamp. Recommended that PIC uses time as public health control instead of temp for bacon and eggs.

RCA: 511-6-1.04(6)(f) - Time/Temperature Control for Safety; Hot 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 dish machine not pulling chlorine sanitizer.

RCA: Chlorine concentration shal maintain between 50-100ppm.

511-6-1.05(6)(n) - Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration, Hardness (P,Pf) (n) Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration, and Hardness. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified under subsection (8)(b)3 of this Rule shall meet the requirements specified in DPH Rule 511-6-1-.07(6)(g), shall be used in accordance with the Environmental Protection Agency (EPA)-registered label use instructions P, and shall be used as follows:

1. A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart; P

Concentration Range Minimum Temperature

MG/L PH 10 or less oF (oC) PH 8 or less oF (oC)

Observed plates stored near grill area with no over head protection. Observed car keys stored on plates. Observed mildew like substance on towel that is used for cups to drain in server station.

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. Pf.

Observed multiple items in reach in not date marked (Green tomatoes, tomato base, broth, yellow squash, gravy, sausage).

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 4 and 5 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. Pf

Observed major carbon/grease build up on hood system. Observed dust debris on fan in reach in coolers.

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.

Observed a red purse, coat, keys, and cell phone stored in kitchen near prep/ storage area. Observed personal coffee cups store in server station on server tray.

RCA: 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.

2. Lockers or other suitable facilities shall be located in a designated room or area where contamination of food, equipment, utensils, linens and single-service and single-use articles cannot occur.