COMMUNITY Q

Observed food employees with facial hair longer than 1/2 wearing no hair restraint or beard guard in the main kitchen. 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.

Observed the interior of the ice machine has accumulated pink like organic matter. CA: Discussed with the person in charge that ice machine needs to be cleaned and sanitized. No ice should be inside the machine during this process.

Observed multiples packages of raw pork ribs thawing in stagnant water. CA: Discussed with the person in charge that food must be thawed: 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

(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: COS: Person in charge turned on the water.

Observed that boiled eggs (prepared today) were being cooled in the walk-in cooler, tightly wrapped. Also observed a large amount of beans (prepared today) cooling down in the walk-in cooler on a large tray. CA: 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; 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. COS: The person in charge separated the beans into two pans for an ice bath and also unwrapped the boiled eggs.

Observed the interior of the ice machine, unclean to sight and touch. Ice machine needs to be cleaned and sanitized by the end close of business. No ice should be inside the machine during this process.

Observed 3 bins of just prepped coleslaw cooling in the reach in cooler. CFSM stated the items were prepped at 10:45am. COS items were placed in ice baths to cool.

Observed multiples packages of raw pork ribs thawing in stagnant water. COS water was turned on.

Advised food must be thawed: 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

(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:

Observed employee preparing food from the steam table while wearing a wrist watch. COS employee removed watch.