The Parrish House Restaurant

Observed pasta on the salad buffet the were not cold held at temperatures of 41 and below. Observed items in outside walk-in cooler not cold held at 41 deg. F or below. Check to see when walk-in cooler goes into defrost and adjust times or try to avoid going in cooler during these times. May also want to have cooler serviced if it has been awhile. Observed items in 3 door reach-in cooler in dessert prep area not cold held at 41 deg. F. or below. See temp chart. Observed TCS foods sitting on countertops and not held at 41 deg. F or below. CA: All TCS foods shall be cold held at 41 deg. F or below or held using time as a public health control. COS: Coached on making ice baths to ensure proper cold holding techniques; basin for holding food containers did not have a sufficient amount of ice or water to ensure temperatures were maintained because there was no contact with the food container and ice. Ice water mixture needs to contact all 5 sides of container. Do not use the 3 door reach-in cooler to store TCS foods. Cooler is not working properly.

Observed multiple TCS foods (see temperature log) stored in the buffet unit that were hot held at temperatures less than 135F. CA: All TCS foods shall be hot held at 135 deg. F or above. COS: Recommend using deep pans so the food containers are in the water OR placing more water in the steam table OR foods were place on time as a public health control. If use time as a public health control a policy shall be developed and all staff are trained on how the policy should be used.

Observed PIC is not aware of his/her responsibility to inform food employees and conditional employees of their responsibility to report information about their health and activities as they relate to diseases that are transmissible through food (i.e., certain symptoms and diagnosis) to the person in charge and for the PIC to report to the regulatory authority. CA: Person-in-charge shall have a verifiable way to inform employees of their reporting responsibilities. COS: Gave person-in-charge a copy of the employee reporting agreement and instructed to have all employees read, sign and date the agreement.

Observed person-in-charge not aware of the 5 reportable symptoms and 6 reportable illnesses. CA: Person-in-charge shall be aware of employee health policy. COS: Gave person-in-charge information in regards to employee health policy.

Observed employee use hand wash sink in cook area to fill container. Observed employees use hand wash sinks to rinse wiping cloths. CA: Employees shall only use hand wash sink for washing hands. COS: Instructed employees not to use hand wash sink for these reasons.

Observed croutons, bacon bits and desserts found stored on buffet uncovered and subject to contamination. CA: All food shall be stored covered regardless of location unless preparing or cooling.

Observed live roaches in facility. Observed pest feces in facility. CA: Facility shall be thoroughly cleaned. Pest control shall visit facility as needed to control pests.

Observed employees with no hair restraint. CA: All employees handling food shall wear a hair restraint.

Observed food employees wearing jewelry other than a plain ring on their hands/arms while preparing food. CA: No jewelry shall be on arms or hands except for a plain ring such as a wedding ring while preparing food.

Observed wet wiping cloths not stored in sanitizing solution between uses. CA: Wet wiping cloths shall be stored in bleach water between uses.

Observed no proper chemical test kit (chlorine) provided for measuring the concentration of the sanitizer solution used for wiping cloths and 3 compartment sink. CA: Chlorine test strips shall be provided to test sanitizer concentration.

Observed multiple in-use utensils (scoops) in foods that are not TCS foods stored with handle above top of food within a closed containers.

Observed multiple TCS foods (rice, Brussel sprouts, carrots, peas) stored in the steam table/buffet unit that were hot held at temperatures less than 135. The foods are in shallow pans that sit well above the water in the table. Recommend using deep pans so the foods are closer to the water OR placing more water in the steam table. COS, Foods were place on time as a public health control for today only. Foods were placed in the unit 45 minutes prior; facility had customers. Time as a public health control should not be used unless a policy is developed and all staff are trained on how the policy should be used.

Observed soiled fan guards in the reach in coolers in the salad room. Please clean fan guards in the coolers within 72 hours.

Observed a staff member arrive to work and put personal belonging down and then proceed to gathering pans for food prep with no hand wash step in between. COS, staff was asked to wash her hands before proceeding any further.

Observed staff in fry room rinse hands after handling raw chicken; no soap was used. COS, Staff was asked to use soap before proceeding.

Observed staff bare hand corn bread when she was removing them from muffin pans. COS, Staff member donned gloves and was coached on bare handing foods.

Observed staff in the sandwich room use hand wash sink to prepare a sanitizer bucket. COS, staff was coached on the use of hand wash sinks.

Observed hand wash sink in the fry room without paper towels; staff used rag to dry her hands. COS, paper towels were placed in fry room.

Observed employee pocket books and cell phones stored on prep tables or with food throughout the kitchen. All personal belongings need to be stored in a designated area to prevent contamination. Staff was asked to remove the items when encountered.

Observed staff use the hand wash sink in the sandwich room for dumping/pouring. Cos, Staff was coached on hand wash sink use.

Observed staff attempt to wash blueberries in the hand wash sink. COS, Staff was redirected to the produce sink.

Observed staff begin to wash blueberries in the hand wash sink, I asked the staff member to use the produce sink as required. She then attempted to wash the blueberries in the 3 compartment sink but was then redirected to use the produce sink in the sandwich room of the kitchen. Please remind staff to wash/season produce in the designated produce sink as required.

replace/repair fry room door that does not close properly and has torn screen; on previous inspections