Farmer's Basket

Observed raw salmon stored above ready to eat foods in WIC. CA advised PIC to reorder items in WIC. 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,

Observed TCS food above 41 degrees in RIC. CA advised PIC to maintenance cooler. Time/Temperature Control for Safety Food, Hot and Cold Holding. 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 or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above

Observed ice machine with build up in main kitchen. CA advised PIC to clean regularly. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf.

Observed no sanitizer provided in 3 compartment sink at time of inspection. Observed sanitizer buckets not provided at proper concentration. CA: Advised PIC to ensure proper concentration. COS: 3 compartment sink chlorine brought to 100 ppm.

Observed the gaskets not in good repair in the RIC. CA- gaskets shall be repaired.

511-6-1.05(6)(a) - Good Repair & Proper Adjustment (C) (6) Maintenance and Operation.

(a) Good Repair and Proper Adjustment.

1. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule.

2. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.

3. Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate food when the container is opened.

Observed incorrect chemical test kit provided when using chemical sanitizer at three compartment sink. Observed only quaternary test kit when 3 compartment sink uses chlorine. CA. Advised PIC a test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided.

Observed buildup and debris on all equipment throughout the kitchen, shelves, gaskets, insides of coolers, sides of fryers, vent hoods. CA- facility is in need of a deep clean.

511-6-1.05(7)(a)2,3 - Equipment, Food/Nonfood-Contact Surfaces, and Utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations (C) 2. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations.

3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Observed the floors, walls and ceilings in the kitchen need cleaning and repair. (CA) Advised the PIC that the surfaces listed needed cleaning and repair. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

Observed TCS food held with internal temps below 135F on the front service line. (CA) Advised the PIC that TCS foods need to be reheated until internal temp is above 135F. 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 or 135°F (57°C) or above

Observed several flies in the front food service area. (CA) Advised the PIC to contact pest control and have them assist in getting rid of the flies. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises

Observed the floors, walls and ceilings in the kitchen need cleaning and repair. (CA) Advised the PIC that the surfaces listed needed cleaning and repair. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

Observed a chemical bottle not labeled with the common name. COS- chemical bottle was labeled. 511-6-1.07(6)(b) - Working Containers, Common Name (Pf) (b) Working Containers, Common Name. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. Pf

Observed the cutting boards stained and with gashes. Ca- cutting boards shall be replaced. 511-6-1.05(6)(b) - Cutting Surfaces (C) (b) Cutting Surfaces. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they cannot be resurfaced.

Observed a water bottle on the shelf stored next to food and observed a phone on the counter. COS- water bottle was threw away and phone was moved. 511-6-1.07(4)(b) - Designated Areas for Employee Activity, located to prevent contamination of food, equipment, utensils, linens, & single service articles (C) (b) Designated Areas for Employee Activity.

1. Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination.

2. Lockers or other suitable facilities shall be located in a designated room or area where contamination of food, equipment, utensils, linens and single-service and single-use articles cannot occur.

Observed raw chicken stored above cut cabbage and RTE vegetables in the WIC. COS- items were discarded due to WIC temperatures. 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)(III) 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) 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 the WIC and a RIC holding food above 41 degrees and the ambient temperature at 50 degrees. COS- food was discarded and PIC called for coolers to be serviced. Coolers shall not be used until repaired. 511-6-1.04(6)(f) - Time/Temperature Control for Safety; Cold Holding (P) (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. 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 or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P

Observed multiple live cockroaches in the main kitchen. CA- pest control shall be coming out more frequently and facility shall be deep cleaned. Facility is very unclean. 511-6-1.07(5)(k) - Controlling Pests (Pf, C) (k) Controlling Pests. 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.

Observed the gaskets not in good repair in the RIC. CA- gaskets shall be repaired. 511-6-1.05(6)(a) - Good Repair & Proper Adjustment (C) (6) Maintenance and Operation.

(a) Good Repair and Proper Adjustment.

1. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule.

2. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.

3. Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate food when the container is opened.

Observed buildup and debris on all equipment throughout the kitchen, shelves, gaskets, insides of coolers, sides of fryers, vent hoods. CA- facility is in need of a deep clean and creating a cleaning schedule. Follow up inspection facility shall be cleaned. 511-6-1.05(7)(a)2,3 - Equipment, Food/Nonfood-Contact Surfaces, and Utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations (C) 2. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations.

3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Observed the floors and walls unclean with heavy buildup and debris. CA- facility needs to be deep cleaned. 511-6-1.07(5)(a),(b) - Good Repair, physical facilities maintained; Cleaning, Frequency & Restrictions, cleaned often enough to keep them clean (C) (5) Maintenance and Operation.

(a) Good Repair. All physical facilities shall be maintained in good repair.

(b) 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.

Observed raw chicken and seafoods stored above ready-to-eat food items such juices in the walk in cooler.. Food shall be stored in the hierarchy order with cooking temperature. Advised PIC to rearrange the chicken

Observed failure to cold hold several TCS food at 41 degrees or below inside the walk-in cooler at the main kitchen. TCS food shall be cold held at 41 degrees or below. Advised PIC to discard food.

Observed failure to keep grilled chicken at 135 degrees or above inside the warmer at the main Kitchen. TCS foods shall be hot held at 135 degrees or above. Advised PIC to reheat chicken for hot holding.