HUNGRY AF

Observed food handler eating/ chewing while prepping TCS foods. Observed 2 bottles of opened bottles of water and juice directly next to food handler prepping. 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. However, drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee’s hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles will be allowed. COS- Employee left the kitchen, PIC voluntarily discarded drinks.

Observed hand sink blocked at the time of inspection by 4 boxes of chicken. CA:. A handwashing sink shall be maintained so that it is accessible at all times for employee use COS- PIC removed boxes.

Observed raw chicken stored in vegetable sink. CA: Vegetable prep sink shall be used for fruits and vegetables only. Raw animal food shall never be stored in vegetable prep sink. COS- raw meat removed and sink washed, rinsed and sanitized.

Observed pink and orange slime in the interior of ice machine. CA: Food contact surfaces shall be cleaned regularly and by sight and touch to prevent buildup. COS- PIC started to melt ice and stated ice machine will be washed, rinsed and sanitized before use.

Observed 2 cutting boards with deep grooves and unable to be properly cleaned. CA: All equipment shall be in good repair. Discussed with PIC to repair or replace cutting boards within 72 hours.

Observed 2 containers of chicken and a rolling cart of chicken cooling at room temperature. CA:Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) 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. Pf

2. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be:

(i) Arranged in the equipment to provide maximum heat transfer through the container walls; and

(ii) Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. COS-chicken moved to WIC to cool more rapidly.

Observed TCS food (3 pans of pasta in plastic container with tight fitting lid and 2 containers of Alferdo sauce) in walk in cooler that was prepped that night before that did not reach 41F within 6 hours. CA: Cooked time/temperature control for safety food shall be cooled: (i) Within 2 hours from 135°F (57°C) to 70°F (21°C); P and (ii) Within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or less. P. Discussed with PIC that metal pan can be use with smaller portions of pasta to cool more rapidly. COS- Pans of Pasta and Alferdo voluntarily discarded.

Food service permit fees for 2023 and 2024 have not been received. Contact main office to pay food service permit fees. Once fees are paid current food service permit will be provided.

Observed TCS food stored improperly in walk in cooler and prep top cooler. Observed raw shrimp stored directly next to vegetables in WIC. Observed raw shrimp stored directly next to raw chicken in walk in cooler. Observed raw beef stored directly on top on ready to eat cheese. Discussed with PIC that ready to eat foods shall never be stored next to raw animal food without proper separation. Discussed with PIC that TCS food shall be stored according to internal cooking temperature.

Observed several TCS foods cold holding above 41F. See * on inspection report. PIC voluntarily discarded TCS foods holding.

Observed TCS Food ( 3 pans of pasta) cooling improperly in pan with tight fitting lid. Food employee stated pasta was cooked and put in walk in cooler at 9:00am. I took a temperature of 87F at 11:23am. Discussed with PIC that all TCS food shall be cooled from 135F to 70F within 2 hours.

Observed no soap at the hand sink at the time of inspection. Observed hand soap dispenser at mop sink. Discussed with PIC that employees shall wash hands at the hand sinks only. Discussed with PIC that hand sinks shall always be stocked with hand soap and paper towels/ hand drying provision.

Observed food handler prepping raw chicken wash her hands at mop sink. Discussed with PIC that employees shall wash their hands at hand sink only. Discuss with PIC that hand soap dispenser shall be removed from mop sink and moved to hand sink within 24hr. COS- employee rewashed hands at hand sink.

Observed TCS food stored uncovered in prep cooler on bottom shelf ( chicken and shrimp). Discussed with PIC that all TCS food shall be stored covered to prevent contamination.

Observed cooked pasta date marked improperly. PIC stated that pasta was cooked and stored on 8/6/24 but was dated marked starting at 8/7/2024. PIC stated the person that prepped the food was a different person from the person when dated marked the pasta. Discussed with PIC that TCS food shall be dated marked starting from the date they cooked it, prepared and/ or opened from commercial package.

Observed over 6 sauce bottles unlabeled at the time of inspection. Discussed with PIC that all sauces shall be labeled. COS- employee labeled sauces.

Observed employee prepping raw chicken in meat sink, pan raw chicken and put it on cooling rack, shortly afterward observed cooked chicken in meat sink. food handler and employees stated that she just got the cooked chicken from oven. Discussed with PIC that cooked food shall never be prepped or stored in meat sink. COS- cooked meat removed.

Observed gaps in ceiling tiles at the time of inspection. Observed hole in wall at the time of inspection. Discussed with PIC to seal all openings to prevent pest entry.

Observed pans that were cleaned stacked wet. Discussed with PIC that all dishes shall air dry after wash, rinse and sanitizing and before stacking.

Observe TCS foods cold holding above 41F, see * on inspection report. Advised PIC that all TCS foods shall cold hold at 41F or below. COS- PIC voluntarily discarded food.