JOHNNY'S STEAKS & BAR-B-QUE

Observed in-use dish machine dispensing chlorine sanitizer at below 50ppm in main kitchen.

C/A: A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified under subsection (8)(b)3 of this Rule shall meet the requirements specified in DPH Rule 511-6-1-.07(6)(g), shall be used in accordance with the Environmental Protection Agency (EPA)-registered label use instructions P, and shall be used as follows:

1. A chlorine solution shall have a concentration of 50ppm-100ppm.

COS: Sanitizer replaced and tested at 50ppm.

Observed several ready to use bowls, plates, and small saucers stored facing up on prep table and above stove in main kitchen exposed to contamination.

C/A: 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.

2. Clean equipment and utensils shall be stored as specified under paragraph 1 of this subsection and shall be stored:

(i) In a self-draining position that allows air drying; and

(ii) Covered or inverted.

COS: All items inverted.

Observed door to WIC in main kitchen detached from hinges in disrepair.

C/A: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.

PIC states tech has been called to repair door today.

Observed accumulation of black build up on fan grates and walls in WIC in main kitchen.

C/A: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

Observed ceiling tiles throughout main kitchen area of facility heavily soiled, discolored, and some damaged.

C/A: Replace ceiling tiles; All physical facilities shall be maintained in good repair.

Materials for indoor floor, wall, and ceiling surfaces under conditions of normal use shall be:

1. Smooth, durable, and easily cleanable for areas where food service establishment operations are conducted;
2. Nonabsorbent for areas subject to moisture such as food preparation areas, walk-in refrigerators, ware washing areas, toilet rooms, mobile food service unit servicing areas, and areas subject to flushing or spray cleaning methods.

Observed dim, insufficient lighting supplied in WIF in main kitchen.

C/A: At least 10 foot candles (108 lux) at a distance of 30 inches (75 cm) above the floor, in walk-in refrigeration units.

Observed large amount of food fragments in hand-wash sink in main kitchen indicating sink being used for other purposes.

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

COS: Sink cleaned during inspection.

Observed inoperable paper towel dispenser/no paper towels at hand-wash station in main kitchen.

C/A: Each handwashing sink or group of adjacent handwashing sinks shall be provided with:

1. Individual, disposable towels;

2. A continuous towel system that supplies the user with a clean towel;

3. A heated-air hand drying device; or

4. A hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures.

COS: Paper towels provided.

1. Observed utensils stored in stagnant water at room temperature in main kitchen.
2. Observed scoop handles in contact with food in bulk containers (hot sauce, ranch, and house dressing) in main kitchen.

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).

Observed several missing and heavily soiled ceiling tiles throughout main kitchen area of facility.

C/A: Replace ceiling tiles; All physical facilities shall be maintained in good repair.

Materials for indoor floor, wall, and ceiling surfaces under conditions of normal use shall be:

1. Smooth, durable, and easily cleanable for areas where food service establishment operations are conducted;
2. Nonabsorbent for areas subject to moisture such as food preparation areas, walk-in refrigerators, ware washing areas, toilet rooms, mobile food service unit servicing areas, and areas subject to flushing or spray cleaning methods.

Observed floor in disrepair in WIF in main kitchen; creating trip hazard and not easily cleanable.

C/A: Except for anti-slip floor coverings or applications that may be used for safety reasons, floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.

Observed several food items (shredded lettuce, pork shoulders, pickles, etc.) stored uncovered in WIC in main kitchen.

C/A: Unless cooling, all food items must be stored covered.

COS: All items covered.

Observed door to WIF in main kitchen with large amounts of accumulated ice along door, damaged gaskets per PIC.

C/A: Defrost and repair; Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.

1. Observed several missing ceiling tiles in main kitchen area of facility.
2. Observed floors soiled with grease primarily in prep area in main kitchen.

C/A: All physical facilities shall be maintained in good repair. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

Observed hot dogs in ice under fry prep table uncovered. Observed 3 pork shoulders in walk in cooler stored on bottom shelf uncovered. CA: Food shall be protected from contamination by storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination. COS: PIC covered items.

Observed utensils and food contact surfaces being washed and sanitized in a dish machine that was dispensing sanitizer at 0 ppm. CA: A chlorine solution shall measure between 50-100 ppm for sanitizer. COS: PIC primed dish machine. Reading 100 ppm.