1911 BISCUITS & BURGERS

Observed, throughout grill prep area and front food service, 3 spray bottles with various liquids (Pink & Blue) not labeled with the common name of the chemical or material. C/A: Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. COS: Employee placed label with sanitizer (blue) and degreaser (pink).

Observed employee working in grill prep area and main kitchen, cleaning and handling food, with no hair restraint or hair net. C/A: Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch. COS: PIC informed employee to restrain hair.

Observed, in various areas around front food service and grill prep area, wiping cloths stored on counter between uses. C/A: Cloths in-use for wiping food spills from tableware and carry-out containers that occur as food is being served shall be:

(i) Maintained dry; and

(ii) Used for no other purpose.

2. Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a concentration of 200-400 ppm (quat).

The most current inspection report not posted in front or in drive thru. C/A: The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away.

2. Food service establishments with drive-thru windows will post the current inspection report, and also have the inspection report posted so that a minimum of the top one-third of a copy of the current inspection report is visible through each window allowing customers to easily read the score, date of inspection and establishment information.

Observed no food service permit posted in facility. C/A: Post food service permit in public view where it is easily readable.

Observed waste dumpster with no drain plug. C/A: Drains in receptacles and waste handling units for refuse, recyclables, and returnables shall have drain plugs in place.

Observe ceiling tile exposed/falling above 3 compartment sink, cove base broken or missing in some places, and walls with various debris and cracks. C/A: All physical facilities shall be maintained in good repair and cleaned often enough to keep them clean.

Observed throughout front food service and in main kitchen, ventilation vents with an accumulation of dust which could possibly fall into food or on food and nonfood-contact surfaces. C/A: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt, and other materials

Observed the facility is using TPHC for butter without a discard time nor a written procedure. Butter on the counter next to the grill was temped at 66F and the one used for biscuits in the back was 73F C/A If time without temperature control is used as the public health control up to a maximum of 4 hours:

(i) Except as specified in paragraph 2.(ii) of this subsection, the food shall have an initial temperature of 41°F (5°C) or less when removed from cold holding temperature control, or 135°F (57°C) or greater when removed from hot holding temperature control;P

(ii) The food may have an initial temperature of 70°F (21°C) or less if;

(I) It is a ready-to-eat fruit or vegetable that upon cutting is rendered a time/temperature control for safety food, or

(II) It is a ready-to-eat hermetically sealed food that upon opening is rendered a time/temperature control for safety food,

(III) The food temperature does not exceed 70°F (21°C) within a maximum time period of 4 hours from the time it was rendered a time/temperature control for safety food; and

(IV) The food is marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is rendered a time/temperature control for safety food as specified in paragraph 2.(ii)(I) and (II).

(iii) The food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control;Pf

(iv) The food shall be cooked and served, served at any temperature if ready-to-eat, or discarded, within 4 hours from the point in time when the food is removed from temperature control;P and

(v) The food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded.P COS: Butter discarded and replaced with a new one Facility has 7 days to send procedure to EHS to be approved

Observed one employee with long beard that was actively cooking food at the stove with a long beard. Observed another employee with long hair in a pony tail that the front part of the hair was loose and flying. C/A Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch.

2. This does not apply to employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food, clean utensils and linens and unwrapped single-service and single-use articles. PIC did not have any hairnets on site so the cook was sent to trim his beard and the female had to re-tie her hair. FACILITY HAS 3 DAYS TO GET HAIRNETS FOR EMPLOYEES

Observed numerous of flies present during the inspection outside in front of the WIC. Observed gnats flying in the rear kitchen area as well as a baby cockroach running on the wall next to the handsink in the rear prep area C/A Insect Control Devices, Design and Installation.

1. Insect control devices that are used to electrocute or stun flying insects shall be designed to retain the insect within the device.
2. Insect control devices shall be installed so that:

(i) The devices are not located over a food preparation area; and

(ii) Dead insects and insect fragments are prevented from contact with exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles. PIC stated they have a contract with Knott Pest Control. Advised them to call them again or find more effective non-toxic ways to control insects running through the rear kitchen area PIC HAS 3 DAYS TO PROVIDE EHS WITH AN INVOICE FROM THE PEST CONTROL COMPANY

Observed scoop handles in bulk food containers, touching the food ( sugar, flour and batter flour mix) in main kitchen area of facility and in the back prep area. CA: Ensure handles of utensils stored in food product placing handle upright to prevent contamination. COS: Scoops were removed.

Observed large metal bowls, metal trays and plastic trays stacked on the shelf in the kitchen across from the three-compartment sink. C/A Equipment and Utensils, Air-Drying Required. After cleaning and sanitizing, equipment and utensils:

1. Shall be air-dried or used after adequate draining before contact with food; and

2. May not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry. COS PIC unstacked the trays to let them air dry

Observed two boxes of raw eggs stored above raw onion and gallons of milk in the WIC in the back outside area. C/A Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by:

(I) Using separate equipment for each type, P or

(II) Arranging each type of food in equipment so that cross contamination of one type with another is prevented COS Employee had to re-arrange the WIC

Observed a bacon carboard box resting on top of slices of raw uncovered bacon in a metal tray in the RIC in the main kitchen area. C/A Raw sliced bacon should be covered when stored in the RIF.

Observed several TCS foods that were held above 41*F at the prep top unit in the front service area. See Asterisk for which items C/A TCS foods being cold held shall be 41 F or below. COS Most of the items were discarded

Observed sausage gravy, cheese grits that were placed in the cooler at 12:00pm and were covered with a plastic film and cooked brisket wrapped in plastic stored in the RIC in the back not cooling at a rate to reach 41*F within 6 Hours C/A Cooked time/temperature control for safety food shall be cooled:

(i) Within 2 hours from 135°F (57°C) to 70°F (21°C); and

(ii) Within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or less. COS: Gravy and grits were uncovered to allow for faster cooling and brisket was separated and placed in an ice bath tray.

Observed ice bin with a significant buildup of black mold on the internal roof/baffle on ice machine.

CA: Equipment food-contact surfaces and utensils shall be clean to sight and touch. MUST CLEAN WITHIN 10 DAYS. Knives removed to clean at 3 compartment sink, magnetic strip sanitized

COS: Cleaned and sanitize while EHS was on site

Observed metal trays and plastic trays that were stacked wet in the main kitchen and on the main shelf 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

COS Manager had the employee separating the trays and placed them at another sink have them dry out

See asterisked TCS food items being cold held above 41 F.

C/A: TCS foods being cold held shall be 41 F or below.

COS: Operator stated egg wash#1 and #2 were placed inside of ice bath around 1130 so cont'd cooling 2nd temp @ 115 41 F

Drive thru Reach in Cooler discarded (all)

Cold Table/ice bath items discarded (all)

Operator stated milk was recently restocked inside of Reach in Cooler #1 in Back Food Service area. @ 2 42 F

EHS calibrated thermometer to 32 F.

Observed several spoons and stirring equipment stored inside of soiled containers with what appears to be food debris.

C/A: leaned 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

Observed several containers, spoons, and pans wetstacked in warewashing area in Back Food Service Area.

C/A:fter cleaning and sanitizing, equipment and utensils:

1. Shall be air-dried or used after adequate draining before contact with food; and

2. May not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry.

See asterisked TCS food items being cold held above 41 F.

C/A: TCS foods being cold held shall be 41 F or below.

COS: Operator stated egg wash#1 and #2 and sliced cheddar were recently mixed and placed on icebath so allowed to cool. Egg Wash #1 29 F and Egg wash #2 at 44 F at 110 PM. Sliced cheddar 41 F at 110 PM.

Gravy#1 and gravy #2 discarded

Pooled eggs discarded.

EHS calibrated thermometer to 32 F.

See asterisked TCS food items being hot held under 135 F.

C/A: TCS foods being hot held shall be 135 F or above.

COS: All items discarded

EHS calibrated thermometer to 32 F.

Posted CFSM not employed at this facility. CFSM noted on previous inspection. Operator stated posted CFSM separated from the company just recently.

C/A: At least one employee that has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food safety manager who has shown proficiency of required information through passing a test that is part of an accredited program that conforms to the national standards for organizations that certify individuals. Certified Food Safety Managers must be designated to one food service establishment only and maintain and renew certification in accordance with the requirements of the examination taken.

CORRECT WITHIN 60 DAYS

Observed no handwashing soap at hand soap at hand sink in back prep area.

CA: 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

REQUIRED CLEANSER WITHIN 10 DAYS

Observed container of shredded iceberg and tomato uncovered inside of Prep Top Cooler in Front of House Main. Observed container of raw chicken breast uncovered inside of Reach in Cooler in Front of House Main.

C/A: Unless cooling, food shall be covered.

COS: Covered.

Observed ice bin with a build up of black mold on the internal roof/baffle on ice machine.

CA: Equipment food-contact surfaces and utensils shall be clean to sight and touch. MUST CLEAN WITHIN 10 DAYS. Knives removed to clean at 3 compartment sink, magnetic strip sanitized

COS: Cleaned and sanitized.

Dish machine in use. CL concentration at 0 PPM.

C/A: CL concentration shall be 50-100 ppm when sanitizing food contact surfaces.

COS: Operator shall use the 3 compartment sink tp wash rinse and sanitize dishes and food contact surfaces until dish machine is in good repair

Observed 3 containers of spices unlabeled on shelf in front of house area. Observed several squeeze bottles containing red colored sauces unlabeled on countertops in front of house area.

C/A: Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food.

Observed TCS cold hold items above 41F: in front food service chicken wings in reachin, lettuce and slaw in prep unit, brisket and veggie burgers in reach in drawer, tater sauce on front counter CA: TCS cold held foods must be maintained at 41F or below COS: All foods discarded except tomato and lettuce. Tomato and lettuce cooled to 40 and 41 at 3:00 since prepared within 2 hours.

Observed bacon hot held under 135F in the warmer cabinet front food service; pan of pork sausage patties on the counter top of front food service at 106F CA: TCS hot held foods must be maintained at 135F or above COS: Temperature taken at 150PM, reheated to 189F at 2:05 PM; sausage discarded.

Observed sausage gravy in back reachin cooler (3 containers) not cooling at a rate to reach 135F to 41F within 6 hours. CA: Cooked time/temperature control for safety food shall be cooled:

(i) Within 2 hours from 135°F (57°C) to 70°F (21°C); and

(ii) Within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or less. COS: Gravy placed in ice baths and temperature at 55F, 69F, and 70F 2:30PM.

Observed no handwashing soap at 2 of the 3 handwashing sinks in the facility(front food service and back prep area) CA: 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 REQUIRED CLEANSER WITHIN 10 DAYS

Front food service handwashing sink has a pan of condiments stored inside. CA:A handwashing sink shall be maintained so that it is accessible at all times for employee use COS: Pan removed from sink.

Observed containers uncovered: in back prep area 2 containers of powdered batter (one with bottom of container touching product), front food service reachin green tomatoes and several containers of fries with a couple of pan bottoms touching the fries in the containers underneath. CA: 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: Containers covered.

Observed ice bin with a build up of black mold on the internal roof; front food service magnetic strip holding clean knives has a build up of food. CA: Equipment food-contact surfaces and utensils shall be clean to sight and touch. MUST CLEAN WITHIN 10 DAYS. Knives removed to clean at 3 compartment sink, magnetic strip sanitized