Screen House Grille

Observed several cleansers in main kitchen and mop sink outside of original manufacturer container without common name of cleanser. COS: PIC labeled cleansers. CA: Label all chemicals outside original manufacturer containers.

Observed several ingredients (sugar, brown sugar, seasoning rub) in bulk containers near grill prep without labels. COS: PIC labeled. CA: All ingredients outside original manufacturer container shall have label with common English name of food.

Observed food contact surface of the interior of the microwave stored as clean with debris and residue in the main kitchen. Advised PIC food contact surfaces of equipment and utensils shall be cleaned: at a frequency specified by the manufacturer or manufacturer specifications and at a frequency to preclude accumulation of soil or mold. Advised PIC to increase the cleaning frequency of the interior of the microwave.

Observed no soap directly at handsink in main kitchen. Advised PIC each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap.

Observed interior of microwave with excessive staining in need of cleaning on food contact areas. Advised PIC equipment food-contact surfaces and utensils shall be cleaned: at a frequency specified by the manufacturer; or absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. COS: PIC cleaned interior food contact surfaces with proper disinfectant solution and wiping cloth.

Observed chemical sanitization bucket with 0 ppm in use to clean equipment (microwave). Advised PIC A quaternary ammonium compound solution shall have a minimum temperature of 75ºF (24ºC), P have a concentration as specified in DPH Rule 511-6-1-.07(6)(g) and as indicated by the manufacturer’s use directions included in the labeling; Quat must be within range of 200 ppm to 400 ppm. COS: Had PIC adjust concentration to 200 ppm.

Observed two containers of cooked macaroni cooling tightly covered in reach-in-cooler, located nearest to cash register. Advised PIC 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: Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. COS: Had PIC loosely covered macaroni for proper cooling methods.

Upon arrival, observed container of raw chicken on counter. Advised PIC Thawing. Except as specified in paragraph 4 of this subsection, time/temperature control for safety food shall be thawed: under refrigeration that maintains the food temperature at 41°F (5°C) or less; or completely submerged under running water: at a water temperature of 70°F (21°C) or below. COS: Had PIC relocate container of raw chicken to reach-in-cooler for proper thawing.

Observed multiple non-food contact surfaces of shelves and interior bottom non-food contact portions of reach-in-cooler. Advised PIC nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Observed food employee handle register and then proceed to main kitchen to prep mac and cheese without handwashing step in between before initiating food preparation. Advised PIC 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 and after engaging in other activities that contaminate the hands. COS: Had food employee cease prep and wash hands.

Upon Arrival, observed pulled pork thawing on counter and container of collard greens thawing at sink area without any running water. Advised PIC Thawing. Except as specified in paragraph 4 of this subsection, time/temperature control for safety food shall be thawed: under refrigeration that maintains the food temperature at 41°F (5°C) or less; or completely submerged under running water: at a water temperature of 70°F (21°C) or below.

Observed cup being used in place of scoop with handle inside of food (sugar). Advised PIC During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container. COS: Had PIC remove cup from bin of sugar.

Observed encrusted debris on the surfaces of several plastic bottles and lids in the rack next to the 3-compartment sink area stored with clean items. Advised PIC all food contact surface items shall be clean to sight and touch.

Observed several TCS food items in two reach in coolers without a date on the container (Cooked chicken, cooked ribs, mac n cheese, cooked pulled pork, gallon of milk, shredded cheese) Advised PIC items held longer than 24hrs shall be properly date marked. Advised to discard products.

PIC could nor present signed employee health reporting agreements to be verified. Advised PIC must have these to present in a verifiable manner.

Observed cooked chicken and cooked ribs held in reach in cooler in cooling process fully covered and stacked on top of each other. Advised PIC to cool uncovered with contents in shallow containers to rapidly cool. CA: Use proper cooling methods to rapidly cool.

Observed BBQ Grill without proper enclosure. PIC was advised on this during last inspection and instructed to apply for proper grilling enclosure from our office. CA: Must submit plans for proper grilling enclosure by next Friday August 4th, 2023.

Observed no test strips for measuring correct concentration of quat sanitizer at facility. PIC was using quat pH strips. Advised PIC to obtain proper test strips.