TALK OF THE TOWN

Observed multiple TCS food cold holding above 41F in 2 door cooler. CA: (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. See * on inspection report. Food items voluntarily discarded.

Observed TCS foods hot holding under 135F, see * on inspection report. CA: (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. COS: Items held under 2 hours reheated.

Observed food handler with hand and wrist jewelry while handling food. CA:Jewelry. Except for a plain ring such as a wedding band food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food.

Observed food debris and dust on shelves. Observed grease buildup on counters in front service area. Observed greases build up on side of equipment and fryers. CA: CA: All food and non food contact surfaces shall be cleaned regularly and by sight and touch to prevent build up.

Observed stained walls and floors throughout facility. Discussed with PIC to deep clean facility.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 TCS foods stored inproperly in cooler. Observed raw ribs stored directly on top of raw shell eggs. Observed raw eggs stored next to corn mill and raw porkchop. CA: Food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display by separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry by the internal cooking temperature during storage, preparation, holding, and display. COS- food stored correctly

Observed soiled pan on hand sink. CA: hand sinks are for hand washing only. Hands sinks shall be easily accessible at all times. COS- pan removed.

Observed raw meat thawing improperly in meat sink. Observed raw chicken submerged in water. CA: TCS foods shall thaw completely submerged under running water at a water temperature of 70°F (21°C) or below, With sufficient water velocity to agitate and float off loose particles in an overflow. COS- PIC turned on water to thaw the meat properly thaw raw chicken.

Observed raw ribs thawing improperly on counter top. CA: TCS food shall thaw in cooler, on ice bath or submerged in water with water 70F or below running on it. COS: PIC moved raw ribs to cooler.

Observed 2 door cooler not holding temperature at the time of inspection. No food was in the cooler at the time of inspection. CA: (a) Good Repair and Proper Adjustment. Equipment shall be maintained in a state of repair and condition. PIC has 24 hours to repair cooler.

Observed food debris and dust on shelves. Observed grease buildup on counters in front service area. CA: All food and non food contact surfaces shall be cleaned regularly and by sight and touch to prevent build up.

observed TCS food stored improperly in cooler. Observed raw egg stored next to lettuce, raw beef stored on top of raw shrimp. CA: Food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display by separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry by the internal cooking temperature during storage, preparation, holding, and display

Observed dishes and equipment stored as clean unclean. CA: Equipment food-contact surfaces and utensils shall be clean to sight and touch. Discussed with PIC to remove items that are not in use.

Observed raw beef in vegetable sink. CA: vegetable sink can only be used for fruit and vegetables; raw meat is never allowed in vegetable sink. COS- sink cleaned and sanitized.

Observed dishes/ pans stacked wet. CA: Dishes shall air dry completely before stacking.

Observed stained walls and floors throughout facility. Discussed with PIC to deep clean facility.CA: The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.