KALE ME CRAZY WEST COBB

The hand washing sink located in the left bathroom in the dining area had a maximum observed hot water temperature of 80F.

C/A: A handwashing sink shall be equipped to provide tempered water at a temperature of at least 85ºF (29.4 ºC) through a mixing valve or combination faucet.

See note in comments about hot water heater

Observed the consumer advisory in all lowercase letters on the menu board. Owner stated menu board at facility is the only menu with the consumer advisory on it.

C/A: The disclosure and reminder statements shall be worded in legible type in all capital letters and no smaller than font size #8, or if displayed on a menu board shall be printed no smaller than the smallest lettering used for a menu item. Pf

NOTE: EHS has discussed with owner solutions for consumer advisory

Observed a live roach on the inside of the bulk ice machine (near interior water filter) located in the main kitchen. Observed a dead roach under the bulk ice machine located in the main kitchen.

C/A: he 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.

NOTE: Owner turned ice machine off and labeled ice machine as do not use, and went to the store to by bagged ice. Per owner: facility will be purchasing bagged ice until ice machine is serviced

Observed several tcs items distinguished with an asterisk (*) cold held above 41F.

C/A: cold time/temperature control for safety food shall be maintained at 41°F or below

COS: Items discarded.

Observed an open soda can on the prep table in the main kitchen. Observed 3 personal water bottles on top of the prep table in the main kitchen.

C/A: Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. However, drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee’s hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles will be allowed.

COS: items removed and discussed designated areas, and the drinks shall be in a single service beverage cup with a secure lid and straw

Observed black build up on the chute inside the ice machine.

C/A: In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment:

(I) At a frequency specified by the manufacturer; or

(II) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold.

NOTE: Ice machine turned off and labeled as do not use.

Observed several employees with jewelry/bracelets on their wrist while preparing food.

C/A: Except for a plain ring such as a wedding band food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food.

COS: discusses jewelry policy with owner

1. Observed plastic scoops without handles stored in dry goods. 2. Observed a utensil used for the rice stored in stagnant water at 70F degrees.

C/A: 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).

COS: water discarded and scoops discarded

Observed several items in the walk-in cooler, distinguished with an asterisk (*) cold held above 41F. Observed liquid leaking from the condenser in the walk-in cooler and observed an ambient temperature of 45F after calibrating thermometer.

C/A: cold time/temperature control for safety food shall be maintained at 41°F or below

COS: items moved to the reach-in cooler in the main kitchen with an ambient temperature of 40F