SPANKY'S CHICKEN AND SEAFOOD LOUNGE

Observed soiled dishes stored in the interior of the vegetable sink. Observed interior of vegetable sink unclean with food debris and hair at the time of inspection. CA: Equipment food-contact surfaces and utensils shall be cleaned At any time during the operation when contamination may have occurred. COS- PIC removed dishes and cleaned and sanitized prep sink.

Observed TCS foods cooling in reach in cooler not capable or maintaining TCS at 41F of below. Reach in cooler ambient temperature was 50F. COS- PIC moved all food items to WIC to cool more rapidly.

Observed meat thawing in stagnant water in the meat sink. CA:511-6-1.04(6)(c) - Thawing (C) (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. COS- PIC removed meat from water.

Observed missing and cracked tiles throughout main kitchen. CA:Maintenance and Operation.

(a) Good Repair. All physical facilities shall be maintained in good repair.

(b) Cleaning, Frequency and Restrictions.

1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

2. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing.

3. If present, playground equipment and associated areas shall be maintained in a clean and sanitary condition. In addition, a cleaning and sanitizing plan along with cleaning and sanitizing records for playground equipment and associated areas shall be maintained within the food service establishment for review upon request by the Health Authority. Further, such cleaning and sanitizing plan for employees to follow in the event of encountering vomitus or fecal matter shall be included and submitted at the time of permit application as specified in DPH Rule 511-6-1-.02(1)(c). Pf

Observed light buildup on the interior surfaces of the ice machine, indicating the need for more frequent cleaning. CA: Food and non-food contact surfaces must be cleaned regularly and maintained clean to sight and touch to prevent buildup and potential contamination. (COS). The Person in Charge (PIC) began melting the ice and stated that the ice machine will be thoroughly cleaned and sanitized before being placed back into use.

Rice was observed cooling at room temperature with an internal temperature of 109°F Corrective Action: Corrected on-site (COS). The rice was reheated to 165°F to ensure food safety. Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled:

(i) Placing the food in shallow pans; Pf

(ii) Separating the food into smaller or thinner portions; Pf

(iii) Using rapid cooling equipment; Pf

(iv) Stirring the food in a container placed in an ice water bath; Pf

(v) Using containers that facilitate heat transfer; Pf

(vi) Adding ice as an ingredient; Pf or

(vii) Other effective methods. Pf

2. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be:

(i) Arranged in the equipment to provide maximum heat transfer through the container walls; and

(ii) Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. COS- Rice reheated to 165F.

Cooling must be conducted using approved methods to ensure rapid temperature reduction.

Observation: Beef was observed cooling in a two-door cooler while tightly covered, which restricts airflow and slows the cooling process.

Corrective Action: Corrected on-site (COS). The Person in Charge (PIC) transferred the beef to an ice bath and placed it in the cooler with a slight cover to facilitate more rapid cooling. Staff were reminded that after food is prepped, it should be cooled uncovered or loosely covered until it reaches 41°F to ensure safe cooling practices.

A food handler was observed handling food while wearing wrist jewelry (watch), which is not permitted. CA: Food handlers may not wear hand or wrist jewelry while preparing food, except for a single plain band ring, to prevent contamination. COS (COS). The food handler removed the watch during the inspection. Staff should be reminded of the requirement to remove all hand and wrist jewelry (except a plain band ring) when handling food to maintain food safety.

Observed heavy accumulation of grease on the fryer and the adjacent wall in the kitchen area, indicating inadequate cleaning. CA-Food and non-food contact surfaces must be cleaned regularly and must be clean to sight and touch to prevent the accumulation of grease, soil, and other residues.

Corrective Action: Clean the fryer and surrounding wall surfaces thoroughly to remove grease buildup. Advised to establish and maintain a regular cleaning schedule to ensure all equipment and surrounding surfaces are maintained in a clean condition.

Floors, walls, and ceilings must be constructed of smooth, durable, and easily cleanable materials to maintain sanitation and prevent contamination.

Observation: Floor tiles were observed missing in the main kitchen area, creating surfaces that are not smooth or easily cleanable.

Corrective Action: Replace missing floor tiles to restore a continuous, durable, and cleanable surface.

Observed food handler contaminate gloves by touching his face with gloved hands and continuing to handle food. CA: If used, single-use gloves shall be used for only one task such as working with ready-to-eat food or with raw animal food, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. COS: food handler removed gloves and washed hands.

Observed raw eggs stored directly next to RTE pasta. CA: Raw animal food shall always be stored separated from ready to eat foods. TCS foods shall be stored according to its internal cooking temperature. COS- food separated.

Observed several TCS foods cold holding above 41F. See * on inspection report. CA: All TCS foods shall cold hold at 41F or below. COS-food voluntarily discarded.

Observed employee washing dishes in 3 compartment sink without properly sanitizing dishes. Quat sanitizer water solution in 3 compartment sink was 0PPM at the time of inspection. CA: All dishes shall be washed rinsed and sanitized in 3 compartment sink with sanitizer concentration at the correct level. COS: Education provided, and quat sanitizer water solution remade to 200PPM. PIC instructed employee to rewash dishes.

Observed household RAID at the time of inspection in the main kitchen.

Observed 6 live roaches at the time of inspection.

Observed back door open at the time of inspection. Observed gap on side on door near bathroom.

Observed area over hot holding equipment with an accumulation of dust and debris with the floor fan pointing right towards it. You can see the accumulation of dust and debris moving from the air flow of the fan. CA: All food shall be protected. COS: PIC instructed employee to clean area.

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

Observed wooded shelves in bar area. CA: All food and nonfood contact surface shall be smooth, durable and easily cleanable.

Observed hats and bookbags stored directly on cooking equipment.

Observed food handler chewing gum/ candy while handling food. CA: employees shall have a designated area to eat separated from food preparation. COS- employee discard food item.

Bar hand sink did not have soap or paper towels at hand sink at the time of inspection. CA: All hand sinks shall be fully stocked with hand soap and paper towels and/or hand drying provision. COS- paper towels and hand soap provided.

Observed hot water was insufficient at both the men's and women's bathroom hand sinks.(PIC) is required to repair the bathroom hand sinks within 24 hours.

Observed tiles missing in main kitchen.

Observed grease buildup under and behind cooking equipment.