FOOD TO GO

Observed TCS foods( 2 containers yellow rice) not date marked within 24 hours after cooking, prepping, or opening package. COS-PIC labeled yellow rice for 4/22.

Observed the floors, walls, and ceiling with accumulated grease and debris throughout the facility. CA: (5) 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.

Observed handwashing sink held at temperature of 76F. CA:A handwashing sink shall be equipped to provide tempered water at a temperature of at least 85ºF (29.4 ºC) through a mixing valve or combination faucet. See comments**

Observed 2 door reach in cooler in dry storage area with ground beef patties(raw) stored directly on crabmeat and salsa and sour cream stored directly on chicken wings (raw). Observed a roll of ground beef stored next to raw chicken wings. CA: 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.

(II) Cooked ready-to-eat food. COS: Food service employee removed the beef patties, roll of ground beef and salsa, sour cream from the 2 door reach in cooler.

Observed multiple TCS foods (baked potatoes, yellow rice, alfredo sauce) cold holding above 41F stored inside single door reach in cooler. Observed multiple TCS food (cut lettuce, cooked shrimp, cooked chicken, cooked broccoli) cold holding above 41F store in prep top cooler. CA: 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. COS: All items discarded.

Observed handwashing sink held at temperature of 76F. CA:A handwashing sink shall be equipped to provide tempered water at a temperature of at least 85ºF (29.4 ºC) through a mixing valve or combination faucet. PIC has 3 days to correct temperature at hand sink at least 85F.

Observed food service employee with a beard longer than one half inch long without a beard guard preparing pasta noodles. CA: 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 including beards and mustaches longer than one half inch. COS: Food service employee donned a beard guard.

Observed cooked pasta rinsed in meat sink. CA: Ready-to-eat food such as potatoes, soups, chili, sauces, etc., may be thawed, rehydrated, or cooled after cooking in the sink if the sink is cleaned and sanitized before ready to eat food is placed in the sink and again before washing whole, raw fruits and vegetables. COS: Food service employee removed colander filled with pasta removed from meat sink.

Observed the floors, walls, and ceiling with accumulated grease and debris throughout the facility. CA: (5) 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.

Observed In both reach in coolers observed raw shelled eggs stored next to ready to eat food. In 2 door reach in cooler observed raw beef stored directly on top of raw chicken and lobster tails. Observed raw bacon in 2 door reach in cooler stored above ready to eat foods. CA: Employee Shall store and separate food according to cook temp. COS: Employee arranged food into proper storage order according to cook temp.

Observed floors with cardboard used as floor mat. CA: Materials shall be durable, nonabsorbent and cleanable.

Floors, walls, shelving need to be cleaned. Observed health buildup of grease and food debris.

Observed egg wash used for breading on counter with no temperature control at 60F. COS: PIC put milk on ice.

Observed raw shelled egg sitting under flat top stove without temperature control at 67F. PIC moved eggs to reach in cooler.

Upon arrival only handwash sink in kitchen was blocked by large stock Pot in sink bowl.

COS: employee moved pot

Upon arrival there was no cleanser available to wash hands.

COS: Employee provided hand soap.

PIC not able to provide vomit/fecal clean up procedures. Gave PIC form.

Observed Mac n Cheese sitting above stove at 117F cooling without proper methods. Discussed cooling methods. (i) Placing the food in shallow pans; (ii) Separating the food into smaller or thinner portions; (iii) Using rapid cooling equipment; (iv) Stirring the food in a container placed in an ice water bath; (v) Using containers that facilitate heat transfer; (vi) Adding ice as an ingredient; (vii) Other effective methods.

Observed raw fish sitting in stagnate water in raw meat sink upon arrival.

Discussed thawing food shall be thawed fully submerged and under running water.

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; or
2. Completely submerged under running water: (i) At a water temperature of 70°F (21°C) or below, (ii) With sufficient water velocity to agitate and float off loose particles in an overflow, and

Upon arrival hair restraints not being used by employees working with food. After introducing myself observed employees put on hats.

Floors, walls, shelving need to be cleaned. Observed health buildup of grease and food debris.