COOKOUT Restaurant Inc

Observed several TCS foods in a PTC in the main kitchen with internal temps above 41F. (CA) Advised the PIC that TCS foods must be kept at or below 41F. 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

Observed an orange mold like substance on the nozzles of the drink machine at the entrance of the kitchen. 5. Except when dry cleaning methods are used as specified under subsection (7)(e) of this Rule, surfaces of utensils and equipment contacting food that is not time/temperature control for safety food shall be cleaned:

(i) At any time when contamination may have occurred;

(ii) At least every 24 hours for iced tea dispensers including nozzles and consumer self-service utensils such as tongs, scoops, or ladles;

(iii) Before restocking consumer self-service equipment and utensils such as condiment dispensers and display containers; and

(iv) In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment:

(I) At a frequency specified by the manufacturer; or

(II) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. PIC removed and cleaned the nozzles

Observed several staff members wearing watches cooking food on the grill prep line.

Except for a plain ring such as a wedding band food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food.

EHS had the employees remove their watches and wash hands before returning to work.

Observed various mounts of debris on the ground through the outdoor trash area.

1. Receptacles and waste handling units for refuse, recyclables, and returnables shall be thoroughly cleaned in a way that does not contaminate food, equipment, utensils, linens, or single-service and single-use articles, and waste water shall be disposed of as specified under subsection (4)(e) of this Rule. PIC will ensure that the trash area is cleaned to prevent harborage for pests.

Observed several cracked and broken tiles through out the grill prep line.

All physical facilities shall be maintained in good repair.

PIC will contact their vendor to repairs these tiles

Observed lids, and other debris on floor. 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. C/A: Ensure floors are cleaned and free of debris.