J Christopher's Canton

Observed employee cracking raw unpasteurized shell eggs with gloved hands and failing to remove gloves prior to switching tasks. Employee went on to plate customer food. If used, single-use gloves shall be used for only one task such as working with ready-to-eat food or with raw animal food, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation.

COS by replating food.

Observed raw meat stored above cooked foods in walk-in cooler. Also observed pan of raw chicken and pans of other cooked foods stored on same baking tray. Tray had a large amount of visible chicken drip/juice on bottom.

1. Food shall be protected from cross contamination by:

(i) Except as specified in paragraph (i)(IV) of this subsection, separating raw animal foods during storage, preparation, holding, and display from:

(I) 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, P and

(II) Cooked ready-to-eat food; and P

(III) Fruits and vegetables before they are washed; P

(IV) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food.

(ii) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by:

(I) Using separate equipment for each type, P or

(II) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, P and

(III) Preparing each type of food at different times or in separate areas; P

(iii) Cleaning and sanitizing equipment and utensils;

(v) Cleaning hermetically sealed containers of food of visible soil before opening;

(vi) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened;

(vii) Storing damaged, spoiled, or recalled food being held in the food service establishment separate from food, equipment, utensils, linens and single-service and single-use articles; or

(viii) Separating fruits and vegetables, before they are washed from ready-to-eat food.

COS by properly storing raw meats and changing pans that came in contact with raw chicken drip.

Observed time/temperature control for safety (TCS) foods in prep top unit in expo area being cold held above 41°F. Ambient temperature of unit was 47°F with TCS foods ranging between 49-55°F. TCS foods must be cold held at 41°For below. COS by discarding. Do not store TCS foods in unit until minimum cold holding temperature can be maintained.

Observed potatoes on ice in grill/fryer area being held at 51°F. Potatoes were stored under heat source (salamander), which is likely the cause of the temperature abuse. Potatoes must be cold held at 41°F or below. COS by discarding. Health Authority recommends using a 4 hour time as a public health control procedure for potatoes.

Observed potatoes prepared 6/13/24 not cooled to 41°F within 6 hours. Potatoes were stored in large, deep Brute container and temping 47°F in the center. 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

COS by discarding. Must practice better cooling methods and monitor temperature of food as they cool.

Observed potatoes prepared this morning cooling in large, deep container and temping 78°F. Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled:

(i) Placing the food in shallow pans; Pf

(ii) Separating the food into smaller or thinner portions; Pf

(iii) Using rapid cooling equipment; Pf

(iv) Stirring the food in a container placed in an ice water bath; Pf

(v) Using containers that facilitate heat transfer; Pf

(vi) Adding ice as an ingredient; Pf or

(vii) Other effective methods. Pf

COS by transferring to sheet tray and storing in walk-in.

Observed quat sanitizer buckets in main kitchen and in dining area at <150 ppm. Quat sanitizers must be maintained between 150-400 ppm. COS by making fresh sanitizer at proper concentration.

Observed in-use utensils stored in water at 85°F. IF utensils are going to be stored in water then water must be at least 135°F. COS by removing utensils from water.