Grazing Here

Observed cold TCS items which were being held above 41 F (tomatoes, salsa, lettuce, cheese, queso, sweet potato fries). COS. Items were discarded by the PIC. CA: TCS items that use cold holding as a control for safety shall be held at 41 F or below.

Observed hot TCS food that was held below 135 F (peppers, mushrooms, queso, onion straws). COS. Discarded. CA: TCS food that uses hot holding as a control for safety shall be held at 135 F or higher.

Observed that the facility is cooling TCS products, however, they are not meeting the required time and temperature benchmarks. Chicken wings cooled from 140 F to 82 F after 40 minutes, and then it rose in temperature to 88 F after another 40 minutes (this is after they placed the still warm and cooling chicken into the closed, dense containers); observed that the cooling baked potatoes were stored above all of the other items cooling on the speed rack which likely inhibited the cooling, from 12:23 PM to 1:40 PM the baked potatoes only dropped from 108 F to 82 F. COS. Items discarded. CA: TCS food that is cooling shall go from 135 F to 70 F within 2 hours and then from 135 F to 41 F within a total of 6 hours. Items prepared from ambient temperature shall cool to 41 F within 4 hours.

Observed that the facility is attempting to cool hot food by placing it in large bus pans, covering them, and then placing them into cooler; observed facility had attempted to cool queso by placing the hot queso into a large, dense container, covering it, and then placing it into a reach-in cooler; observed sheet trays full of potatoes that were stacked on top of each other on a speed rack that were dropping in temperature quickly. COS. Food was removed, broken down, and then loosely covered to allow for cooling. CA: Cooling methods shall be appropriate for facilitating cooling and shall ensure that food is cooled quick enough to meet all time and temperature requirements.

Observed that the facility is attempting to thaw by having items sitting on the counter. COS. Removed. CA: Thawing shall be done using approved means such as under cold running water, by placing in a refrigeration unit, by cooking from frozen, or by microwaving and immedaitely cooking.

Observed food stored on the floor. COS. Moved. CA: Food shall be stored at least 6 inches off of the floor.

Observed wet wiping cloths stored in water (no sanitizer solution) that was stored with and above food. COS. New sanitizer solution was made and the containers were placed in locations that prevent contamination of food and food contact surfaces. CA: Wet wiping cloths shall be stored in sanitizer solution at the appropriate concentration between uses.

Observed accumulation of debris on floors, particularly in corners and edges of the facility and under equipment; observed coving in the mop sink area and holes in walls throughout the kitchen. CA: CA: Facility shall be thoroughly cleaned and cleaning frequency shall be enough to prevent accumulation of debris; facility shall be maintained in a state of good repair.

Observed employee belongings stored with and above food and food-contact surfaces. COS. Items moved. CA: Employee belongings and activities shall be in designated locations that prevent contamination of food and food contact surfaces.

Observed unsealed wood being used as shelves. CA: Non-food contact surfaces shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.

Observed that the facility has tape touching the food contact surfaces of the preparation sink (sink drain board and sides of basin has tape on them). CA: Utensils and food-contact surfaces of equipment shall be made of materials that do not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions, and shall be: safe , durable, corrosion-resistant, and nonabsorbent. In addition, materials shall be sufficient in weight and thickness to withstand repeated warewashing and shall be finished to have a smooth, easily cleanable surface. Materials shall be resistant to pitting, chipping, crazing, scratching, scoring, distortion and decomposition.

Observed accumulation of debris on and in equipment, particularly the reach-in freezer and shelving. CA: Equipment shall be thoroughly cleaned and cleaning frequency shall be enough to prevent accumulation.

Observed a large quantity of dented cans. COS. Counted at least 7 dented cans at which point staff was informed to go through all cans and remove dented cans. CA: Packages shall be in good condition to protect the integrity of the food.

Observed damaged ceiling tiles and ceiling tiles with accumulation of grease and debris on them. CA: Facility shall be thoroughly cleaned and cleaning frequency shall be enough to prevent accumulation of debris; facility shall be maintained in a state of good repair.

Observed personal belongings stored with and above food and food-contact surfaces. COS. Items moved. CA: Employee belongings and activities shall be in designated locations that prevent contamination.

All dinnerware must be stored covered or inverted to protect from overhead contamination. Plates upright and uncovered on top of cookline pass thru. Inverted while on site.

All ceiling tiles must be in place to seal holes in ceiling. Missing ceiling tile at entrance to walk in freezer and over ice maker. Replace missing ceiling tiles.

Observed that the menu did not have the identifying asterisk nor the disclosure; only the consumer advisory was present. RCA: Post signage stating what items may be cooked to order along with the consumer advisory. CA: The consumer advisory on menus shall have all three parts including the identifying asterisk, the disclosure, and the advisory.

Observed bulk storage of non-easily identifiable foods that were not marked with the common name of the product. CA: Non-easily identifiable foods shall be marked with the common name of the product.

Observed employees with painted nails preparing food while not wearing gloves. COS. Employees washed hands and donned gloves. CA: Fingernails shall be kept short and free of paint or polish while working with food unless gloves are worn.

Observed that the back door by the fryers was propped open and that the back door by the freezer was not self-closing. CA: Exterior openings shall be self-closing and tight-fitting.

Observed in-use utensils stored in stagnant water that was less than 135 F and observed bowls being used as scoops that were stored in the product. COS. All utensils removed. CA: In-use utensils shall be stored between use using approved means such as in running water, in hot (135 F) water, in the product with the handle above the level of the product, or in/on a clean container/surface.

Observed that the sinks were not sealed to the walls. CA: Items that are fixed in place or difficult to clean shall have a gap between the wall that allows for cleaning or be sealed to the wall.

Observed accumulation of debris under shelves. CA: Facility shall be thoroughly cleaned and cleaning frequency shall be enough to prevent accumulation.

All food must be used or discard by the date on the container. Milk in upright cooler with date of Feb 15 and half and half with date of Feb 13. Items discarded wile on site.

All items removed from original package and [laced in bulk bins must be labeled with common name. Bulk bin of sugar at prep line not labeled. Labeled while on site.

All doors leading outside must have self closers that are operational. Self closers on exit door near walk in freezer has damaged closer. Repair closer.

All in use utensils must be stored in a clean area. Knives stored in bin with unclean wiping cloth and condiment bottles. Knives removed and cleaned.

All sinks must be sealed to wall to ensure proper cleaning of wall is possible. Three compartment and veggie sink need to be recaulked.