PAPA'S PLACE

Observed spray can of Insecticide use not in compliance with regulations.

1. Poisonous or toxic materials shall be used according to: (i) Law and this Chapter; (ii) Manufacturer's use directions included in labeling, and, for a pesticide, manufacturer's label instructions that state that use is allowed in a food service establishment,P (iii) The conditions of certification, if certification is required, for use of the pest control materials,P and (iv) Additional conditions that may be established by the Health Authority; and
2. Be applied so that: (i) A hazard to employees or other persons is not created,P and (ii) Contamination including toxic residues due to drip, drain, fog, splash or spray on food, equipment, utensils, linens, and single-service and single-use articles is prevented, and this is achieved by:P (I) Removing the items,P (II) Covering the items with impermeable covers,P or (III) Taking other appropriate preventive actions,P and (IV) Cleaning and sanitizing equipment and utensils after the application.P
3. A restricted use pesticide shall be applied only by an applicator certified as defined in 7 USC 136 Definitions, (e) Certified Applicator, of the Federal Insecticide, Fungicide, and Rodenticide Act, or a person under the direct supervision of a certified applicator. COS: PIC discarded spray can of insecticide.

Back door screen has gaps below door and door does not shut tight. To prevent possible insect/rodent entry, this door must shut and fit tight in the door frame. Also this was observed in the latest pest report.

Observed blue shop paper cloth used as a food-contact surface (to hold slices of cheese in prep top cooler). Food-contact surfaces shall be made of materials that do not allow the migration of deleterious substances or impart colors, odors, or tastes to food. COS: PIC replaced it with parchment paper ( food grade).

Large accumulation of dust on ceiling vents above steam table. Keep these areas clean to prevent physical contamination. A couple of broken tiles under 3-compartment sink. Repair to prevent entrance of pests.

Employee at steam table station observed plating an order of ready to eat (sausage links) with bare hands. Food employees shall not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment. COS: EHS instructed food employee to discard food, wash hands and use the available single-use gloves.

Observed food stored on floor . Large uncovered pot of brunswick stew next to bucket of raw chicken livers. Food shall be protected from contamination by storing the food: (i) In a clean, dry location; (ii) Where it is not exposed to splash, dust, or other contamination; and (iii) At least 6 inches (15 cm) above the floor. Separating raw animal foods during storage, preparation, holding, and display from: Ready-to-eat food. Food being cooled in cooling or cold holding equipment can be loosely covered, or uncovered if protected from overhead contamination. Cos: PIC voluntarily discarded stew, and will retrain employees.

Large pot of house made Brunswick stew cooling from last night in walk-in-cooler with temperatures of 61F-70F. Time and temperature control for safety foods (TCS) to be cooled must be cooled from 135 F to 70F in 2 hrs and from 135F to 41F within a total of 6 hrs. COS: CFSM voluntarily discarded Brunswick stew. Discussed cooling in smaller containers with less product, using ice baths and tracking temperatures with a cooling log to be able to take corrective actions if cooling will not be achieved in the time frame.

A large pot of house made stew found on floor in walk-in-cooler uncovered and subject to contamination. Per Person in charge stew was prepared last night and left overnight for cooling. Food shall be protected from contamination by storing the food: (i) In a clean, dry location; (ii) Where it is not exposed to splash, dust, or other contamination; and (iii) At least 6 inches (15 cm) above the floor. Food being cooled in cooling or cold holding equipment can be loosely covered, or uncovered if protected from overhead contamination.

COS: PIC discarded pot of stew.

Bags of sliced deli meats past disposal date marked ( 10/09, and 10/13).

A food that requires datemarking shall be discarded if it: (i) Exceeds 7 days, not including the time that the product is frozen; (ii) Is in a container or package that does not bear a date or day; or (iii) Is inappropriately marked with a date or day that exceeds 7 days.

COS: Deli meats were voluntarily discarded.

Observed employee with no hair restraint while actively working with food. 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. COS: Food employee put on hair net.

Observed food employee wearing jewelry (large pearl ring) other than a plain ring on their hands while preparing food. COS: Food employee removed peal ring

Hand wash sink lacking proper hand drying provisions in main kitchen. COS:Person in charge restock paper towels.

Food-contact surface ( ladle) in contact with potentially hazardous food ( country potatoes) not cleaned ( strand of hair on it).COS: PIC discarded food and moved ladle to dishmachine.

Several bags of Sliced deli meats without date marking in prep top coolers and freezer. When opening chub and slicing, sliced meat must be labeled with day/date by which the deli meat must be consumed or discarded, not to exceed 7 days with the day of preparation being counted as day 1.COS: Per PIC they were prepared last week and stored in freezer , date marked with day of preparation and will date mark when they are moved to WIC for thawing ( 6 more days).

A large plastic container of chicken, pork stew without date marking. Per PIC it was prepared last week, stored in freezer, thawed and stored in WIC yesterday.COS: PIC discarded stew .See 11C.

Frozen Time/Temperature Control for Safety food was being slacked to moderate the temperature; however, the temperature of the food was not being maintained at 41F or less under refrigeration (Large plastic container of chicken, pork stew thawed yesterday in wic with internal temperature of 44F). time/temperature control for safety food shall be thawed:

1. Under refrigeration that maintains the food temperature at 41°F (5°C) or less; or Completely submerged under running water: At a water temperature of 70°F (21°C) or below, For a period of time that does not allow thawed portions of ready-to-eat food to rise above 41°F (5°C) or as part of the cooking process. cos: PIC Discarded stew.

Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food.COS: Food employee removed watch and bracelet.

Large accumulation of dust in ceilings above dishwasher area and steam table. Keep these areas clean to prevent physical contamination.

Large plastic container of loaded potato soup cooling from last night in walk-in-cooler with temperatures of 46F-48F, a large container of potato salad cooling from last night in walk-in-cooler with temperatures of 44F-45F.Container's lid with large accumulation of condensation. Time and temperature control for safety foods (TCS) to be cooled must be cooled from 135 F to 70F in 2 hrs and from 135F to 41F within a total of 6 hrs. COS: CFSM voluntarily discarded loaded potato soup and potato salad. Discussed cooling in smaller containers with less product, using ice baths and tracking temperatures with a cooling log to be able to take corrective actions if cooling will not be achieved in the time frame .

A plastic container of bacon/ham bean soup cooling from last night in walking cooler with temperatures of 45F-47F, a plastic container of black eyed peas cooling from last night in walking cooler with temperatures of 44F-47F, a plastic container of broccoli/cheese soup cooling from last night with temperatures of 44F-45F. Time and temperature control for safety foods (TCS) to be cooled must be cooled from 135 F to 70F in 2 hrs and from 135F to 41F within a total of 6 HRS. Container's lids had a lot of condensation COS: PIC voluntarily discarded soups. Discussed cooling in smaller containers with less product and/or using ice baths.

No time marking on container of raw eggs and pooled eggs that time is used as public health control. COS: Per person in charge, eggs were taken out at 9:00 a.m.Wrote time on container.

Missing covers(2) on vents in kitchen above prep areas.

Cellphone, air pod case, band-aid case, sitting on ledge of prep top salad cooler. COS: PIC removed items. Designate and area to storage employee's items.

Hot water sanitizing warewasher water pressure not between 15 - 25 pounds per square inch.

Hot water sanitizing dish machine final rinse not reaching proper temperature of 165F. Final rinse using irreversible registering thermometer provided by food service establishment was 158F after 3 cycles.COS: PIC set up-3-compartment sink for sanitizing and contacted Technician to repair dishmachine.

Temperatures gauges not working properly. A warewashing machine shall be equipped with a working temperature gauge .Technician has been contacted.

Hot water sanitizing warewasher water pressure not between 15 - 25 pounds per square inch. Water pressure gauge not working properly. Technician has been contacted.

Chef base cooler gasket torn/in disrepair. Equipment shall be maintained in good repair.

Missing covers(2) on fan vents in kitchen above prep areas.