RIGHTEOUS 'QUE

Observed lids and jars in boxes used for service stored on floor in office area of main kitchen.

CA: Cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored:

(i) In a clean, dry location;

(ii) Where they are not exposed to splash, dust, or other contamination; and

(iii) At least 6 inches (15 centimeters) above the floor. 3. Single-service and single-use articles shall be stored as specified under paragraph 1 of this subsection and shall be kept in the original protective package or stored by using other means that afford protection from contamination until used.

Observed vent panels above fryers with grease build up in main kitchen. Observed out of use oven with grease buildup on the front door in main kitchen area.

CA: The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

Observed food residue and trash below racks in dry storage area.

CA: The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

Observed bags of chicken, pork, and brisket that were cooked 2 days prior, stored in the cooler in the front food service with no date marking. C/A: refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days.

Observed no test strips for the dish machine at the facility. C/A: A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided.

Observed chicken, brisket, and pork holding below 135F in the warmer cabinet in the main kitchen. C/A: TCS foods shall be maintained at 135F or higher when hot holding. COS: Items reheated to 165F on the stove and placed back in warmer cabinet.

Observed glass cleaner spray bottle stored on rack with to go containers with the nozzle touching the containers. C/A: Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles by separating the poisonous or toxic materials by spacing or partitioning. COS: Spray bottle was moved to separate chemical storage.

Observed TCS foods (chicken, brisket, and pork) holding above 41F in the cooler in the front food service. Observed collard greens holding at 43F and 47F in the walk-in cooler #2 in the main kitchen. C/A: TCS foods shall be maintained at 41F or below when cold holding. COS: Items discarded.

PIC could not verify that food employees have been trained on the 9 food allergens. C/A: Facility must show in a verifiable manner that food employees have been trained on the 9 allergens. COS: EHS sent PIC food allergen poster.