GUTBUSTERS

Observed employee washing dishes with a chlorine sanitizer concentration on 0 ppm. CA: Chlorine sanitizer shall be at a concentration of 50ppm- 100ppm. COS- PIC corrected sanitizer to 100ppm and rewashed all dishes.

Observed meat thawing in stagnant water in the meat sink. CA:(c) Thawing. Except as specified in paragraph 4 of this subsection, time/temperature control for safety food shall be thawed:

1. Under refrigeration that maintains the food temperature at 41°F (5°C) or less; PF or

2. Completely submerged under running water:

(i) At a water temperature of 70°F (21°C) or below, PF

(ii) With sufficient water velocity to agitate and float off loose particles in an overflow PF, and

(iii) For a period of time that does not allow thawed portions of ready-to-eat food to rise above 41°F (5°C), or

(iv) For a period of time that does not allow thawed portions of a raw animal food requiring cooking to be above 41°F (5°C), for more than 4 hours including:

(I) The time the food is exposed to the running water and the time needed for preparation for cooking PF, or

(II) The time it takes under refrigeration to lower the food temperature to 41°F (5°C) PF;

3. As part of a cooking process if the food that is frozen is:

(i) Cooked as specified under subsections (5)(a)1 or 2 or (5)(b) or 5(e) of this Rule PF, or

(ii) Thawed in a microwave oven and immediately transferred to conventional cooking equipment, with no interruption in the process PF; or

4. Using any procedure if a portion of frozen ready-to-eat food is thawed and prepared for immediate service in response to an individual consumer's order.

5. Reduced oxygen packaged fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment:

(i) Prior to its thawing under refrigeration that maintains the food temperature at 41°F (5°C) or less; or

(ii) Prior to, or immediately upon completion of its thawing, using procedures to completely submerge in running water as specified in paragraph 2 of this subsection.

Observed scoops stored in dry food ingredients. CA: (k)Storage of In-Use Utensils. 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 COS: Scoops removed.

Observed food handler crack and cook raw eggs with gloved hands then grabbed cooked pork chop from fryer. CA:Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles P and: When switching between working with raw food and working with ready-to-eat food. COS- education provided, food handler removed gloves and washed hands.

Observed several TCS food items cold holding above 41F.See * on inspection report. COS-Food held under 4 hours moved to walk in cooler and/or put on ice to cool more rapidly.

Current food permit not posted at the time of inspection. PIC instructed to call health department to make food service permit fees.

current inspection report not posted at the time of inspection. observed inspection score of 100 posted. Lasted inspection score was a 80.

Observed raw animal foods stored improperly. Observed raw chicken stored directly next to raw ground beef and pork chop. Observed raw fish stored directly next to and above ready to eat food and drink. CA: All TCS shall be stored according to its internal cooking temperature. COS- PIC stored all food items correctly.

Observed employee washing dishes with a chlorine sanitizer concentration on 0 ppm. CA: Chlorine sanitizer shall be at a concentration of 50ppm- 100ppm. COS- PIC corrected sanitizer to 100ppm and rewashed all dishes.

current inspection report not posted at the time of inspection. observed inspection score or 100 posted. Lasted inspection score was a 81.

Observed dishes ( several pans) stacked wet. CA: All dishes shall air dry completely before stacking. COS- dishes unstacked.

Observed gaskets of both walk in coolers with a heavy accumulation on black build up and in disrepair. CA: All gaskets of coolers shall be clean and in good repair.

Observed raw animal foods stored next to ready to eat foods. Observed raw beef stored above raw fish, raw salmon stored directly next to ready to eat lettuce and cheese, raw fish stored directly next to raw turkey, raw chicken stored above raw shrimp. Discussed with PIC that TCS foods shall be stored according to its internal cooking temperature. COS- PIC stored food correctly.

Observed food handler eating near food being prepped. Discussed with PIC that employee shall have a designated area to eat away from prepped food. Discussed with PIC that food handlers shall drink from a single used cup with lid and straw. COS- food discarded.

Observed uncovered potatoes stored under dirty dishes. COS- PIC covered and moved potatoes to cooler.

current inspection report not posted at the time of inspection.

Observed bowls stored in dry food ingredients. Discussed with PIC that only scoops with handles shall be stored in dry food ingredients and the handle shall be stored above the dry food ingredient. COS- bowls removed.

Observed dishes stacked wet. Discussed with PIC that all dishes shall air dry completely before stacking. COS- dishes unstacked.

Observed TCS food recently prepped in containers with tightly wrapped saran wrap. Advised PIC to allow TCS food to cool uncovered or slightly/ loosely covered until food reach 41F. COS- PIC slightly covered food to allow food to cool properly.

Observed pancakes being prepped in and near meat sink. Advised PIC that all sinks shall be labeled, and the meat sink shall only be used to prepped and wash raw meat. COS- items removed from meat sink.

Current permit was not posted at the time of inspection. PIC advised to pay current food service permit fees within 2 weeks.

Observed dishes stacked wet. Advised PIC that all dishes shall air dry completely before stacking. COS- dishes unstacked.