LONGHORN STEAKS - TUCKER #5008

Observed multiple food items on prep top cooler with hot and cold food uncovered. CA: 511-6-1.04(4)(c)1(iv) - Packaged & Unpackaged Food, food stored covered(C) (iv) Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination. COS: PIC covered the food items with a covering.

Observed multiple equipment clean but stacked wet in ware washing area for dishes on shelf. CA: 511-6-1.05(10)(a) - Equipment & Utensils, Air-Drying Required (C) (10) Protection of Clean Items.

(a) Equipment and Utensils, Air-Drying Required. After cleaning and sanitizing, equipment and utensils:

1. Shall be air-dried or used after adequate draining before contact with food; and

2. 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 in ware washing area the ecolab mechanical dish machine is actively leaking water when in use. CA: 511-6-1.07(5)(a),(b) - Good Repair, physical facilities maintained; Cleaning, Frequency & Restrictions, cleaned often enough to keep them clean (C) (5) Maintenance and Operation.

(a) Good Repair. All physical facilities shall be maintained in good repair.

(b) Cleaning, Frequency and Restrictions.

1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

2. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing.

3. If present, playground equipment and associated areas shall be maintained in a clean and sanitary condition. In addition, a cleaning and sanitizing plan along with cleaning and sanitizing records for playground equipment and associated areas shall be maintained within the food service establishment for review upon request by the Health Authority. Further, such cleaning and sanitizing plan for employees to follow in the event of encountering vomitus or fecal matter shall be included and submitted at the time of permit application as specified in DPH Rule 511-6-1-.02(1)(c). Advised PIC to contact a repair technician and send repair invoice to inspector by email.

Observed in the dishwashing area a bin of dirty dishes stored on the rack with clean dishes. CA: Cleaning of Equipment and Utensils.

(a) Equipment, Food-Contact Surfaces, and Utensils.

1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. COS: PIC removed the bin of dirty utensils and place in the dishwasher to be wash, rinse, sanitized.

Observed multiple equipment clean but stack wet on a rack in the dish washer area. CA:Protection of Clean Items.

(a) Equipment and Utensils, Air-Drying Required. After cleaning and sanitizing, equipment and utensils:

1. Shall be air-dried or used after adequate draining before contact with food; and

2. 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 frozen potentially hazardous food slacking at greater than 41 degrees Fahrenheit. CA: Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below. COS: PIC discarded about 20 bowls of salad.

Observed rack with bowls on it placed directly over hand sink. CA: 1. A handwashing sink shall be maintained so that it is accessible at all times for employee use.

Observed a live bug crawling on the wall above the 3-compartment sink in the main kitchen. CA: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by routinely inspecting the premises for evidence of pests. COS: PIC promptly removed bug from area and cleaned wall.

Observed multiple utensils and equipment clean and stacked wet. CA: Clean equipment and utensils shall be stored in a self-draining position that allows air drying.

Observed accumulation of food debris in the corners and on the floor behind dry storage racks in the facility. CA: Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing.

Observed wiping clothes sitting on prep top table.

CA: Cloths in-use for wiping counters and other equipment surfaces shall be Held between uses in a chemical sanitizer solution at a concentration

COS:PIC moved to sanitizer bucket.

Observed several food contact surfaces stacked while still wet. CA: Food contact surfaces (Utensils and pans) shall be air dried first, before being stacked.

Observed buildup of debris and grease on walls, floors and ceilings. Advised PIC Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing.

Observed equipment handles and inside of equipment with a buildup of food debris and grease.

CA: facility shall undergo a deep cleaning.

Observed employee handle raw beef, not change gloves and continue on to handling clean equipment and ready to eat foods without first washing hands. Informed PIC that hands must be cleaned and properly washed at a frequency that prevents contamination of food, equipment, utensils and single service articles. Advised employee to wash hands. COS- employee washed hands.

Observed food service employee using personal phone then proceed to handle food service equipment. COS: Employee washed hands

observed food service employee touch hair then proceed to prep food. COS: employee washed hands

Observed utensils stored "clean" with a build up of food debris.

COS:PIC moved unclean dishes to ware washing area.

Observed Sani buckets without proper recommended quat Parts per million 150-300.

COS:PIC remade sanitizer water to 200PPM

Observed in-use utensils stored in standing water at 90F. Informed PIC that in use utensils must be stored in water at least 135 degrees Fahrenheit or a clean dry surface. COS- PIC placed clean utensils on a clean, dry surface.

Observed several utensils and pans stacked while still wet. Also, PIC took wet utensils from mechanical ware wash area and stacked utensils on shelf. CA: Utensils and pans shall be air dried first, before being stacked.

Observed heavy build-ups of food residue in bottom of reach in coolers, reach in draws and freezers throughout main kitchen area. CA: The food contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations.

Observed buildup of debris and grease on walls, floors and ceilings. Advised PIC Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing.