FRENCH TOAST

Observed main cook in the kitchen dunking the toast in raw egg then without removing the gloves reached out and grabbed a RTE toast and placed it on the plate. Observed another employee placing raw fish in the frying basket than with the same glove grabbed a clean plate and tried to place RTE food on it. C/A 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: Food was discarded and employees were made to wash their hands

Observed several food items at the prep top unit that were holding above 41F. Observed several foods at the bottom of the prep-top unit holding above 41F Observed several raw meat foods that were held above 41*F in the cooling drawer. C/A Time/Temperature Control for Safety Food, 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, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P COS: Food was discarded

Observed failure of managerial control and implementation of safe food pratices.PIC unable to demonstrate knowledge and preform duties of safe food safety practices. PIC was unaware of cold holding temperatures, hot holding temperatures, reheating temperature for hot hold, proper concentration of sanitization, type of sanitizer at the dishwasher in the main kitchen, proper food storage, monitoring the prep top unit for proper temperature and protection of food when in the cooling unit. CA: THE Certified Food Safety Manger on staff and must educate the staff on safe food practices and be able to demonstrate knowledge and active managerial control.

Observed no paper towels at the handsink next to the waffle iron in the main kitchen. C/A Hand Drying Provision. Each handwashing sink or group of adjacent handwashing sinks shall be provided with:

1. Individual, disposable towels; Pf

2. A continuous towel system that supplies the user with a clean towel; Pf COS: Paper Towels were replaced

Observed the handsink next to the WIC without soap. C/A Handwashing Cleanser, Availability. Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. Pf COS: Manager was informed however soap was not replaced at that sink

Observed the handsink next to the three compartment sink with ice-cubes inside of it. Observed the handsink next to the WIC in the main kitchen with a large floor mop resting on the edge of the sink.

C/A A handwashing facility may not be used for purposes other than handwashing

COS: Ice was melted by the hot water

Observed the dishwasher at the bar area with a heavy pink slimy substance around the edge of the door while the staff was actively washing glasses. C/A Equipment, Food-Contact Surfaces, and Utensils.

1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf. COS: Employee took a rag and cleaned the edges of the door.

Observed the large ice bin the the main kitchen with heavy black substance (mold looking like) around the edges of the bin and on the chute. Observed the fire nozzles above the fryer with heavy grease/food debris build-up. Observed the fan from the bottom of the preptop#1 area with heavy black substance build-up.
Observed the drink dispensing juice with nozzles having some black substance on the edges 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: COS: Fire suppression nuzzles were cleaned, ice bin was NOT to be used and the juice nozzles were removed to be clean

Observed facility was actively washing dishes in the warewashing machine in the main kitchen with 0ppm sanitizer. C/A A chlorine solution shall have a minimum concentration of 50 ppm and the maximum 100ppm COS: Facility has 72 hours to correct the violation. IN the mean time the dished should be washed at the three compartment sink

Observed a sanitizing bucket in the main kitchen placed on the floor at the bottom of the prep-top unit. C/A Containers of chemical sanitizing solutions in which wet wiping cloths are held between uses shall be stored off the floor and used in a manner that prevents contamination of food, equipment, utensils, linens, single-service, or single-use articles. COS: Bucket was removed and placed in another location off the floor

Observed facility does not have any thermometers placed in the RIC nor in the WIC. C/A mbient air and water temperature measuring devices that are scaled in Celsius or dually scaled in Celsius and Fahrenheit shall be designed to be easily readable and accurate to ±1.5ºC in the intended range of use. Pf COS: Facility has 10 days to correct the violation

Observed facility was placing scoops in a plastic container of water and the temperature was measured at 80*F. C/A 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: Utensils were removed from the container.

Observed one cooling drawer in the main kitchen not closing properly, as a result the food temperature was above 41F. Observed the ambient temperature of the preptop unit at about 46F. C/A Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule.

2. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. COS. Facility has 72 hours to correct the violation