JACK'S FAMILY RESTAURANT

Observed cooked pork ribs (117°F) in warmer passthrough held below 135°F. CA: Temperature control for safety (TSC) food items shall be maintained at 41°F or below or 135°F or above. COS: PIC had pork ribs reheated to at least 165F since pork ribs were found to be below 135°F for less than 4 hours.

Observed coffee pot brewing with filter cleaner inside stored directly over coffee and beside lemonade and single-service cups and lids. CA: Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles. COS: PIC relocated pot with filter cleaner to area away from food, equipment, and single-service items.

Observed multiple potentially hazardous TCS foods (macaroni and cheese - 44 deg F, shredded cheese - 43 deg F) cold holding at a temperature greater then 41 deg F in small salad prep top cooler. Ambient thermometer inside unit read greater than 41 deg F and prep top door was observed to have significant dent. Corrective Action: PIC was notified. All out of temperature TCS food items found to be greater than 4 hours old were discarded. PIC says they will remove the unit from the facility by end of the day as they no longer use this type of cooler in other Jack's facility.

Observed multiple potentially hazardous TCS foods (housemade sauces) cold holding at a temperature greater then 41 deg F in small reach in cooler. Corrective Action: PIC was notified. All sauces were found to be greater than 4 hours old and were discarded. The cooler was placed out of service and must be serviced by a licensed technician. Documentation of repairs must be provided. Please call the Health Department to have the cooler rechecked prior to use.

Observed potentially hazardous TCS foods (half 'n half) cold holding at a temperature greater then 41 deg F in small reach in cooler. After speaking with food service employee and PIC, approximately 30 minutes prior they brewed fresh hot coffee and placed it in the reach-in cooler to cool for iced coffee. Corrective Action: PIC was notified. All TCS food items in the cooler (half 'n half, iced coffee with half 'n half) were found to be less than 4 hours old and were moved to walk-in cooler to rapidly cool back down to 41 deg F. PIC will retrain staff on cooling methods to prevent improper cold holding and raising temperature of cold-holding units.

Due to multiple risk factors being out of compliance at the beginning of the inspection, PIC failed to perform duties as they related to the food service operations conducted at the establishment including date marking, monitoring food temperatures while using approved cooling methods, posting requirements, properly monitoring cold-holding equipment temperatures and storing toxic chemicals (sanitizer buckets.) Corrective Action: Educated PIC on 7-day limit for date-marking and disposition. Educated PIC on time constraints of the 2-step cooling method and approved cooling methods. Educated PIC on posting requirements, including certified food safety manager certificate, food service permit and posting most recent inspection inside facility and drive-thru for public view. Educated PIC on properly monitoring temperatures of cold-holding units using ambient thermometers placed in warmest part of unit. Educated PIC on proper storage of sanitizer buckets to prevent contamination. PIC will ensure all food service employees are properly trained in basic food safety. Supplemental education handouts were also provided.

Observed fruit and vegetable sink being used for purposes other than washing fruits and vegetables. Corrective Action: Discussed uses for produce sink with PIC and labeling the sink to remind food service employees. PIC will designate food service employee to remove dirty dishes, and properly clean and sanitize produce sink.

Observed employee personal drinks with non-disposable cups, lids, and straws. CA: PIC will educate employees concerning use of disposable cups, lids, and straws for employee use. Employee drinks were removed.