SOUPER JENNY DECATUR

Observed raw salmon stored on top of raw chicken and raw beef stored next two raw shell eggs and raw chicken in the walk-in cooler. CA: Food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display according to their minimal cooking temperature. COS: Food employee rearranged the salmon, beef, raw shell eggs, and chicken on the shelves in the walk-in cooler according to their minimal cooking temperature.

Observed a food container of just prepped tomato sauce sitting in the reach-in cooler and a food container of just prepped shredded chicken in the walk-in freezer, both reading above 41 F. CA: Cooling shall be accomplished by using one or more of the following methods depending on the type of food being cooled by placing the food in shallow pans; Separating the food into smaller or thinner portions; Using rapid cooling equipment; Stirring the food in a container placed in an ice water bath; Using containers that facilitate heat transfer; Adding ice as an ingredient; or Other effective methods. Pf COS: Food employee adjusted the lid partially to allow cool air inside of the food container of tomato sauce in the reach-in cooler and the food container of shredded chicken in the walk-in cooler.

Observed an old inspection report (94, A) posted for public view (current grade, 91 A). CA: The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away

Observed clean dishes being stacked together while wet on the drying rack in the dish area. CA: After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining before contact with food; and may not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry.

Observed water sitting at the bottom of the reach-in cooler in the main kitchen. CA: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Observed cold holding temperature at 46F for time/temperature control safety food such as mushroom noodle soup, spinach basil soup, golden cauliflower soup in the front service reach in cooler. Please take a look at the temperature log for out of temp food, marked with asterisks. CA: Discussed with the person in charge that time/temperature control for safety food shall be maintained at 41°F (5°C) for cold holding.COS: Person in charge placed all the soups in the walk-in cooler, opened the lid and observed the temperature at 41F at the end of the inspection.

Observed one hand washing sink in the main kitchen was blocked by trashcan and the other hand washing sink was blocked by cartons of packaged food. CA: Discussed with the person in charge that a handwashing sink shall be maintained so that it is accessible at all times for employee use. COS: Person in charge removed the trashcan and the packaged food from the front of the hand sink.

Observed handwashing signage is missing in the restroom. CA: Discussed with the person in charge that a sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees.

Observed clean dishes were wet while being stacked together near the 3-comaptment sink. CA: Discussed with the person in charge that after cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining before contact with food; and may not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry.

Facility was unable to provide written procedure of time as a Public Health Control for foods such as kale salad(58F) and chicken salad(54F) hold under time. Discussed with the person in charge that time without temperature control is used as the public health control for a working supply of time/temperature control for safety food before cooking, or for ready-to-eat time/temperature control for safety food that is displayed or held for sale or service, written procedures shall be prepared in advance, maintained in the food service establishment, and made available to the regulatory authority upon request.

Multiple pitchers and grab-and-go boxes of vegetable soup were observed being cooled at room temperature. Discussed with the person in charge that cooling shall be accomplished by using one or more of the following methods depending on the type of food being cooled:

(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; using containers that facilitate heat transfer, adding ice as an ingredient. 2. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be arranged in the equipment to provide maximum heat transfer through the container walls; and loosely covered or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. Person in charge transfer the soups into stainless steel pans and put into the ice-bath and relocated in the walk-in cooler.