Teranga City

Observed raw steak and shrimp stored over RTE rice and lemons in RIC in main kitchen. COS:PIC moved raw items in appropriate order.

511-6-1.04(4)(c)1(i)(ii)(iii)(v)(vi)(vii)(viii) - Packaged & Unpackaged Food Separation, Packaging, and Segregation (P, C) (c) Packaged and Unpackaged Food - Separation, Packaging, and Segregation.

1. Food shall be protected from cross contamination by:

(i) Except as specified in paragraph (i)(IV) of this subsection, separating raw animal foods during storage, preparation, holding, and display from:

(I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, P and

(II) Cooked ready-to-eat food; and P

(III) Fruits and vegetables before they are washed; P

(IV) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food.

(ii) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by:

(I) Using separate equipment for each type, P or

(II) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, P and

(III) Preparing each type of food at different times or in separate areas; P

(iii) Cleaning and sanitizing equipment and utensils;

(v) Cleaning hermetically sealed containers of food of visible soil before opening;

(vi) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened;

(vii) Storing damaged, spoiled, or recalled food being held in the food service establishment separate from food, equipment, utensils, linens and single-service and single-use articles; or

(viii) Separating fruits and vegetables, before they are washed from ready-to-eat food.

Observed multiple dishes stacked together while wet over 3C in main kitchen. CA: Advised PIC to allow dishes to fully air dry before stacking together.

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 no quat test strips in facility. CA: Advised PIC to obtain quat test strips. A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided.

Observed no quat test strips in facility. CA: Advised PIC to obtain quat test strips. A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided.

Observed several heavily scored cutting boards with multiple stains and gashes.

1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf. PIC discarded and replaced these boards.

Observed flies through out the kitchen and the facilty. the observed species were house flies and horse flies. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by:

1. Routinely inspecting incoming shipments of food and supplies;

2. Routinely inspecting the premises for evidence of pests;

3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under subsections (6)(e), (6)(m), and (6)(n) of this Rule; Pf and

4. Eliminating harborage conditions.

PIC will contact their vendor to service to the facilties to control these pests.

Observed no hot water running from the front bar hand sink. PIC also couldn't provide work order for said hand sink. 2. Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the food service establishment. Pf PIC will have hand sink serviced to provide the appropriate water pressure.

Observed a white mold like substance on the shredded cheese in one of the RICs.

Food shall be safe, unadulterated, and honestly presented.

EHS had the chef discard the cheese.

Observed a hand sink with lemons and limes in it.

2. A handwashing facility may not be used for purposes other than handwashing. Pf

PIC had lemons and limes removed from the sink.

Observed a black mold like substance in the bin of the ice machine.

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 will have ice from that machine discarded and have it cleaned and sanitized

Observed the ice machine being used to cool an employee drink. Ice may not be used as food after it has been used as a medium for cooling the exterior surfaces of food such as melons or fish, packaged foods such as canned beverages, or cooling coils and tubes of equipment. PIC will remove the drink from the ice machine and discard all the ice.

Observed no hot water at the hand sink at the first bar in the facility.

2. Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the food service establishment.

PIC will contact his vendor to service the hand sink.

Observed no Quats test strips upon request and the chef only provided chlorine test strips. A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided. PIC will acquire Quats test strips.

Observed several ceiling tiles in disrepair with exposed fiber glass.

All physical facilities shall be maintained in good repair.

PIC will contact his vendor to repair and replace the ceiling tiles.