J Christopher's Restaurant

Observed an opening at the bottom of back door in kitchen area. All doors must be tight-fitting to prevent entry of pests. Must install door sweep.

Observed a dead cockroach to right of bulk ice machine in back kitchen area. 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.

Observed CFSM licking fingers while sorting through employee health forms and failing to wash hands afterwards. Fingers were licked multiple times (6+ times).

511-6-1.03(5)(c) - When to Wash (P) (c) When to Wash.

1. Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles P and:

(i) After touching bare human body parts other than clean hands and clean, exposed arms; P

(ii) After using the toilet room; P

(iii) After caring for or handling service animals or aquatic animals; P

(iv) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco products or electronic devices that simulate tobacco smoking, eating or drinking, except for drinking from a closed beverage container and the container is handled to prevent contamination of the hands;P

(v) After handling soiled equipment or utensils; P

(vi) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; P

(vii) When switching between working with raw food and working with ready-to-eat food; P

(viii) Before donning gloves to initiate a task that involves working with food; P and

(ix) After engaging in other activities that contaminate the hands. P

COS by washing hands.

Observed board of unsealed/unfinished wood at 3-compartment sink. Wood must be sealed to allow for easy cleaning.

Observed potentially hazardous foods such as ham, spinach, tomatoes, cold held above 41 degrees. COS by placing the foods in the walk in cooler. TCS foods must be kept at 41 degrees or below.

Observed mold build-up along the interior portions of bulk ice machine. Ice machine must be emptied, cleaned, and sanitized by end of day. Must increase cleaning frequency at a rate that precludes mold accumulations. Health Authority recommends cleaning biweekly.

No handwashing sign provided at a hand sink used by food employees. Must post signage at all stations including the sink in the bathrooms.

Observed preportioned cups of fruit containing cut melons being improperly cold held in prep top unit. Bowls were sitting on top of containers and was not properly stored. Temperature of melons were 62°F. 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 or below when being cold held. COS by moving.

Observed ambient temperature of reach-in cooler (drink cooler) in expo area at 42.1°F and all dairy products temping at 42°F. Ambient temperature of cooler must be lowered.

NOTE: this cooler is not a commercial unit and is not approved for storage of TCS foods (i.e., milk, butter, half & half, etc.) However, an allowance can be made if cooler maintains minimum cold holding temperature.

Observed poached eggs and fried eggs left sitting on counter outside of temperature control. Temperature of poached eggs were 101°F and temperature of fried eggs were 85°F. 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 135°F or above when being hot held. COS by discarding.

Observed mold build-up along the interior portions of bulk ice machine. Ice machine must be emptied, cleaned, and sanitized by end of day. Must increase cleaning frequency at a rate that precludes mold accumulations. Health Authority recommends cleaning biweekly.

Observed dish machine not dispensing chlorine. Chlorine must dispense at 50 ppm. COS by discontinuing use of dish machine for sanitizing. Dishes may be washed in dish machine and sanitized in three compartment sink until corrections are made.