The Deck at Franklin Creek

Observed tuna and shrimp in the reach-in on the line holding above 41F. Observed marinara sauce in the reach-in on the pizza prep line holding above 41F. Observed cucumbers and fruit holding above 41F in the salad prep line at the expo.

CA: PIC advised to discard items at prep line after 4 hours. Tuna, shrimp, and pizza sauce were replaced on the line with fresh product from the walk-in. RCA: PIC advised of methods to assist in items maintaining temperature during busy hours (refresh items after rush, using ice/water bath to rapid cool down items after rush).

Observed salad dressings, fruit (strawberries, cucumbers & lime), cocktail mixers and sour cream being held above 41F degrees in reach in cooler. See temperature log below. CA: PIC discarded all of the items from the reach in cooler. Instructed to use alternative RIC unit for items. RCA: Educated PIC on maintaining proper temperatures 41F or below for cold holding.

Observed multiple employee beverages stored on prep cooler. CA: PIC had employee discard identified items. RCA: Educated PIC on employee beverages. Employee drinks cannot be stored over or under food prep areas. Drinks must be stored away from single service items, food product and clean dishes. Drinks must have lid and straw.

Observed knife stored in between prep coolers in main kitchen. Observed utensils stored in standing water. Observed ice scoop stored on top of ice machine. CA: PIC removed the identified items for wash, rinse, sanitize and air dry. RCA: Educated PIC on proper storage of in-use utensils.511-6-1.04(4)(k) - In-Use Utensils, Between-Use Storage (C) (k)Storage of In-Use Utensils. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored:

1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container;

2.In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon;

3.On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified under DPH Rule 511-6-1-.05(7)(b) and (8)(a);

4.In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes;

5. In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not time/temperature control for safety food; or

6. 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).

Observed wet stacking of clean dishes in dry dish area. RCA: Educated PIC on proper procedures of wash, rinse, sanitize and air drying of dishes, utensils and equipment before storing in dry dish area.

Observed multiple food items in reach in freezer (chicken and breaded pickles) and reach in cooler ( ground meat for pizza, cheese and carrots) to be uncovered and not in active use. CA/COS: PIC covered food items. RCA: Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination;

Observed dishes and knifes to be wet stacked. RCA: All equipment, dishes and utensils shall be air dried completed before stacking. Food Service Rule: After cleaning and sanitizing, equipment and utensils:

1. Shall be air-dried or used after adequate draining before contact with food; and

2. May not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry.