CHAUNCY'S KITCHEN

Observed red snapper, chicken, shrimp, and other TCS items being stored in reach in cooler with no consistent date marking procedure.

CA: time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days.

COS: Person in charge had date marking stickers which he pulled out and started to date mark items consistency.

Observed chef cleaning customers plate off and dropped some food onto the floor picked it up and washed the dishes then continue to prepare meal for himself. COS: Chef was educated on when to wash per the policy as and washed his hands.

CA: After handling soiled equipment or utensils. During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks.

Observed a metal container of raw chicken breast placed directly on a food-grade bag containing raw snapper, which was resting on top of a plastic-wrapped raw salmon. The salmon itself was stored above another layer of plastic-wrapped raw chicken breast

Observed a metal container of raw beef stored with raw shrimp.

CA: Food shall be protected from cross contamination: except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding. Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food. Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened.

COS: Food was rearranged into Reach-in-cooler according to the "just store it" educational poster.

Observed no hand-drying provision at the hand sink in main kitchen. CA: Each handwashing sink or group of adjacent handwashing sinks shall be provided with: Individual, disposable towels; A continuous towel system that supplies the user with a clean towel; A heated-air hand drying device; A hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures.

COS: chef supplied hand-sink with paper towels.

Observed several containers of TCS foods not marked with date of preparation or date of disposal. CA: time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1.

Marking the date or day the original container is opened in a food service establishment, with a procedure to discard the food on or before the last date or day by which the food must be consumed on the premises, sold, or discarded;

Observed 2 cartons of half and half used by 8-18-2025 stored in Reach-In-Cooler. CA: milk, and time/temperature control safety foods that are labeled as “keep refrigerated” and that are for sale or service to the consumer or used as an ingredient in other foods shall be immediately discarded and shall not be sold. COS: cartons were voluntarily discarded.

Observed reach-in cooler and prep-top cooler unclean to sight and touch. CA: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.