COVENTRY PLACE

OBSERVED open cup on the prep table. Observed employee cup without lid and straw on bottom shelf of storage shelf. Employee observed eating while in the kitchen. CA: Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. Drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee’s hands. COS: Employees removed open soda can. Employee left the kitchen.

-Keep employee beverages stored below food contact surfaces/food/equipment. Beverages shall be kept in a single use cup with a lid and straw if in the kitchen. If using an employee area outside of the kitchen beverages may be uncovered, water bottles etc.. employee hands would need to be washed upon re-entry into the kitchen. Employees shall not eat/chew gum while in the kitchen. After eating, hands must be washed.

No handsoap provided in the soap dispenser at the kitchen handsink. Soap is over the 1st compartment of the 4 compartment sink with a handwashing sign also posted. Discussed with PIC and Director to remove the handsoap from above the dishwash sink and signage. COS: soap placed at the handsink. CA: (a) Handwashing Cleanser, Availability. Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. Pf

OBSERVATION: Cooking pans stored as clean have food particles. Some knives on the magnetic strip have some food particles on the blades. Metal food pans have food particles on the food contact portions.
Interior basin of the vegetable prep sink has black soot from large pots. CA: (a) Equipment, Food-Contact Surfaces, and Utensils.

1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf. COS-Items being pulled and re-washed.

OBSERVATION: Exterior of ovens, fryer are unclean to sight and touch with debris, grease build-up. Shelves in the walk in cooler and rolling rack in the walk in cooler are heavily soiled.
CA: 2. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. 3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Floors in the kitchen unclean with debris/splatter. Walls in various areas are unclean with debris/splatter. Walls in various areas have holes, the sheetrock is peeling/worn. Ceiling tiles in the beverage station area are unclean with water stains, stains.
Discussed with PIC to replace with ceiling tiles that are smooth, easily cleanable and nonporous.

OBSERVATION: Items no longer in use in the kitchen i.e. old cups, plates etc.. are present on the premises and are stored as unclean. CA: (n) Maintaining Premises. The premises shall be free of items that are unnecessary to the operation or maintenance of the establishment, such as litter or equipment that is nonfunctional or no longer used and litter.

Discussed with PIC to discard or remove items that are no longer necessary or to keep them clean. Cups were rewashed via the dishmachine.

Observed ice machine interior with an accumulation of soil and build up CA: Enclosed components of equipment such as ice makers shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. COS: Employee discarded ice and cleaned interior of ice machine.

Observed dish machine with no measurable amount of sanitizer. CA: 511-6-1.05(6)(n) - Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration, Hardness (P,Pf) (n) Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration, and Hardness. 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 instructions P, and shall be used as follows:

1. A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart; COS: Dish machine was placed out of service until it can be serviced. Advised PIC to use 3 compartment sink.

Observed uncleaned interior of walk in freezer, food build-up on exterior of bulk containers and shelf near beverage station unclean with debris build up. CA: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Advised to deep clean and increase cleaning frequency.

Observed floors under cooking equipment unclean with heavy debris build up and floors and base boards throughout main kitchen unclean with debris build up. Observed hole in wall near entry of main kitchen. CA: The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. Advised to have deep cleaned and increase cleaning frequency.

Person in Charge unable to provide awareness of employee health policy. CA: Explaining the responsibility of the person in charge for preventing the transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease COS: Provided person in charge with employee health policy document.

Person in charge was unable to provide proof that employees are informed on procedures to report symptoms/illnesses. CA: Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with the Chapter, to the person in charge. COS: Provided person in charge with Employee Illness Quick Decision tree.

Observed personal drink items (can sodas and open cups) stored on food contact surfaces while employees were preparing meals. CA: Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. Drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee’s hands. COS: Employees removed opens soda cans and open cups from food contact surfaces.

Observed ice machine interior with an accumulation of soil and build up CA: Enclosed components of equipment such as ice makers shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. COS: Employee discarded ice and cleaned interior of ice machine.

Observed metal shavings and uncleaned can opener blade. CA: Equipment food-contact surfaces and utensils shall be clean to sight and touch COS: Employee removed can opener and washed can opener.

0ppm measured at the mechanical dish machine. CA: A chlorine solution shall have a minimum temperature based on the concentration of 50ppm-99ppm.

Observed raw chicken being prepared in the vegetable sink. CA: Equipment food-contact surfaces and utensils shall be clean to sight and touch. COS: Employee washed, rinsed, and sanitized vegetable sink.

Observed cleaning products stored above clean dishes. CA: Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles. COS: Employee removed cleaning items from clean dishes shelf and stored them with the other cleaning items.

Observed cleaning spray bottle with disinfectant and an absence of labeling. CA: Working containers shall be identified with the common name of the disinfectant.

Observed raw chicken thawing in a pot of water in the vegetable sink. CA: Thawing TCS food can be completely submerged under running water at a water temperature of 70°F (21°C).

Observed wet clean dishes stored on the shelf. CA: Equipment and utensils shall be air-dried or used after adequate draining before contact with food.

Observed rusted shelves storing food contact surfaces and chipped interior of reach in freezer. CA: Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsection

Employees were unable to show test strips for chlorine sanitizer. CA: A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided.

Observed uncleaned interior of Rheem reach in freezer. Observed food build-up on exterior of bulk containers. CA: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Observed walk in cooler flooring with debris and build up. CA: The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

Observed employee personal items (jackets and bags) hanging on shelving that stores clean dishes. CA: Lockers or other suitable facilities shall be located in a designated room or area where contamination of food, equipment, utensils, linens and single-service and single-use articles cannot occur.