T-Bird Cafe

Observed, in the walk-in cooler in the main kitchen, a box of raw bacon stored a pan of cooked chicken wings. Advised PIC that foods shall be stored according to final cooking temperature. COS: Food employee rearranged walk in cooler for proper storage hierarchy.

Observed, in the main kitchen, a container of pre-cooked sausage cooling tightly covered on the counter near cookline. Advised PIC on proper cooling methods: under refrigeration uncovered or loosely cover. COS: PIC placed the container of cooked sausage on the bottom portion of the prep top cooler loosely covered.

Observed a bag of raw chicken wings thawing at the 4-compartment sink in stagnant water. Advised PIC on proper thawing methods: under refrigeration or running water with a temperature of 70 degrees F or below. Advised PIC to turn water on chicken wings for proper thawing.

Observed nonfood contact surfaces of the interior of RIF 1 and RIF 2 and the exterior portion of the microwave stored as clean with food debris and residue. Advised PIC that nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Advised PIC to thoroughly clean all nonfood contact surfaces in the main kitchen.

Observed multiple TCS food items (pork sausage, turkey sausage, cooked chicken patty, and pork links) on counter improperly cold-holding above 41F for less than 4-hours. Advised PIC 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. COS: Had food employee relocate items to Reach-In-Cooler.

Observed grits and turkey gravy improperly hot-holding below 135F for less than 4 hours on top of stove (turned off). Advised PIC 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. COS: Had food employee turn on stove to start reheating process.

Observed no food allergy training at time of inspection, lack of evidence of food allergy training. Advised PIC employees are properly trained in food safety, including food allergy awareness, as it relates to their assigned duties. Food allergy awareness includes describing foods identified as major food allergens and the symptoms that a major food allergen could cause in a sensitive individual who has an allergic reaction.

Observed no food handler certificate posted at time of inspection. Advised PIC the original CFSM certificate shall be posted in public view in each food service establishment. An additional copy shall be retained on file at the food service establishment at all times, and shall be made available for inspection by the Health Authority.

Observed no employee health agreement forms, proven in a verifiable manner at time of inspection, upon request. Advised PIC food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with the Chapter, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food.

Observed no vomit/fecal written procedures upon request at time of inspection. Advised PIC a food establishment shall have written procedures for employees to follow and an EPA registered disinfectant effective against Norovirus available on-site at the food service establishment when responding to vomiting or diarrheal events.

Observed one live roach in main kitchen near handwashing sink. Advised PIC the presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises.

Observed no food safety manager certificate posted at time of inspection. Advised PIC the original CFSM certificate shall be posted in public view in each food service establishment. An additional copy shall be retained on file at the food service establishment at all times, and shall be made available for inspection by the Health Authority.

Observed container of cooked hotdogs cooling tightly covered at time of inspection. 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: arranged in the equipment to provide maximum heat transfer through the container walls; and loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food.

Observed wiping cloth stored at handsink. Advised PIC a handwashing facility may not be used for purposes other than handwashing. COS: Had PIC remove wiping cloth away from handsink.

Observed beef burgers served undercooked but not stated with disclaimer and asterisk on menu. Advised PIC the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder

Observed handsink being used to discard water from boiled eggs and used to rinse off thermometer. Advised hand sink is only for washing hands

Observed fly activity in the dish sink area. Advised to clean and notify pest control