MR. CUE II

Observed container of raw beef above zip-loc bag of ready to eat hot dogs, container of french toast batter with raw eggs, and container of cheese in 2-door reach in cooler. Observed container of french toast batter with raw egg stored on top of container of ready to eat cheese in 2-door reach in cooler. In walk in cooler, observed boxes of raw shelled eggs stored above boxes of tortillas and brownies. COS: foods rearranged according to their final cooking temperature. PIC has 3 Just Store It poster posted in main kitchen and in walk in cooler. CA:

1. Food shall be protected from cross contamination by:

(i) Except as specified in paragraph (i)(IV) of this subsection, separating raw animal foods during storage, preparation, holding, and display from:

(I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, P and

(II) Cooked ready-to-eat food; and P

(III) Fruits and vegetables before they are washed; P

(IV) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food.

(ii) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by:

(I) Using separate equipment for each type, P or

(II) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, P and

(III) Preparing each type of food at different times or in separate areas; P

(iii) Cleaning and sanitizing equipment and utensils;

(v) Cleaning hermetically sealed containers of food of visible soil before opening;

(vi) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened;

(vii) Storing damaged, spoiled, or recalled food being held in the food service establishment separate from food, equipment, utensils, linens and single-service and single-use articles; or

(viii) Separating fruits and vegetables, before they are washed from ready-to-eat food.

Observed frozen raw beef patties removed from original box stored above packaged onion rings. CA:

1. Food shall be protected from cross contamination by:

(i) Except as specified in paragraph (i)(IV) of this subsection, separating raw animal foods during storage, preparation, holding, and display from:

(I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, P and

(II) Cooked ready-to-eat food; and P

(III) Fruits and vegetables before they are washed; P

(IV) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food.

(ii) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by:

(I) Using separate equipment for each type, P or

(II) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, P and

(III) Preparing each type of food at different times or in separate areas; P

(iii) Cleaning and sanitizing equipment and utensils;

(v) Cleaning hermetically sealed containers of food of visible soil before opening;

(vi) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened;

(vii) Storing damaged, spoiled, or recalled food being held in the food service establishment separate from food, equipment, utensils, linens and single-service and single-use articles; or

(viii) Separating fruits and vegetables, before they are washed from ready-to-eat food.

Observed chef wash dish with only soap then rinse then put on drain board to air dry as clean without sanitizing before air drying as fully clean and sanitized. CA: A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified under subsection (8)(b)3 of this Rule shall meet the requirements specified in DPH Rule 511-6-1-.07(6)(g), shall be used in accordance with the Environmental Protection Agency (EPA)-registered label use instruction. COS: Sanitizer solution to 200ppm quat made at 3-compartment sink so that all dishes, utensils etc. are washed, rinsed, and sanitized before air drying.

Observed all TCS foods being date labeled for 8 days instead of 7. Also observed 2 containers of refried beans stored in reach in cooler past the required 7 day date marking even when labeled for 8 days by chef (3/16-3/23) CA: Refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. COS: refried beans discarded Discussed with chef to relabl all date labels by end of day.

Observed no quaternary ammonium test strips to test concentration of Steramine quaternary ammonium sanitizer. CA: A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided

Observed broken floor tiles in beer walk in cooler and in front of food walk in cooler. CA: All floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.

Observed fryers unclean with encrusted with grease and food debris. Clean fryers.

Observed broken floor tiles in beer walk in cooler and in front of food walk in cooler. All floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.

Observed floors in main kitchen (underneath equipment and around walls) unclean with excess grease and food debris. Clean floors.

Observed walls and hoods next to fryers unclean with grease build up. Clean walls and hoods.

Upon arrival observed wiping cloth not in use stored hanging off side of hand sink. COS: wiping cloth removed from hand sink and place in dirty linens bin. Educated that hand washing sink is for hand washing only and no items can be stored in hand sink.

Observed foods (boiled eggs, chicken salad x2) being date labeled longer than 7 days. Educated on Just Date It poster posted on reach in freezer. COS: PIC relabeled foods that are date labeled incorrectly and discarded boiled eggs.

Observed floor in main kitchen area unclean with excess grease and food debris build up. Educated to clean floors.

Observed broken floor tiles in beer only walk in cooler. Educated that floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Replace/repair floors in beer walk in cooler.