THE RAIL 3373

Observed open employee drink without a lid and straw stored on food prep table in main kitchen area. CA: Employee drinks must be 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, and utensils. COS: CFSM had employee discard unapproved drink and sanitize food prep table.

Observed improper storage and separation of raw animal foods during inspection. Raw eggs stored on shelf above ready to eat bacon bits, raw steaks stored on shelf with containers of sour cream, and containers of raw ground beef stored in contact with package of ready to eat beef brisket in reach in cooler.
CA: Food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from all ready-to-eat foods. COS: No direct contamination was observed. PIC relocated all raw animal foods to designated shelves away from ready to eat foods. Employees were educated on proper food storage to prevent cross contamination.

Observed improper cold holding of potentially hazardous, TCS foods above 41 degrees during inspection. Chopped Turkey- 45 degrees, Boiled Eggs- 45 degrees, Lettuce- 45 degrees, and Ranch Dressing- 44 degrees on salad bar.
CA: Time/Temperature Control for Safety Foods, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, TCS foods shall be maintained at 41°F or below or 135°F or above. COS: All out of temperature food items were found to be less than 4 hours old and were placed in ice baths for rapid cooling to 41 degrees. Employees were instructed not to use salad bar for storage of TCS foods until it has been properly serviced and repaired by a licensed professional and rechecked by Health Department to ensure operation at 41 degrees or below.

Observed improper hot holding of potentially hazardous, TCS foods below 135 degrees during inspection. Buffalo Dip- 97 degrees, Pimento Cheese Dip- 106 degrees, Marinara- 98 degrees, and Cooked Onions- 116 degrees on steam table.
CA: Time/Temperature Control for Safety Foods, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, TCS foods shall be maintained at 41°F or below or 135°F or above. COS: All out of temperature food items were found to be less than 4 hours old and were properly reheated to 165 degrees prior to hot holding.

Observed employee preparing food in kitchen with no hair restraint. Observed 2nd employee preparing food with long beard and no restraint. CA: Employees preparing or handling food shall use effective and clean hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards longer than one half inch. COS: PIC instructed employees to put on proper hair restraints prior to continuing food prep.

Observed dishwasher in front kitchen area not operating at proper temperatures for wash or final rinse cycles. Wash temperature measured at 120 degrees and final rinse temperature measured at 145 degrees after running several cycles. No dishes being washed during inspection. CA: The temperature of the wash solution in spray type warewashers that use hot water to sanitize may not be less than 150 degrees for a stationary rack, dual temperature machine. COS: No COS noted. PIC will instruct employees not to use this unit until it has been properly serviced by a licensed professional and verified by Health Dept to ensure proper wash temperature of 150 degrees and final rinse temperature of 180 degrees.