Thumbs Up Diner

Observed several sauces and other containers in the kitchen did not have labels of their common name. PIC labeled the sauces. 511-6-1.04(4)(d) - Food Storage Containers Identified with Common Name of Food (C) (d) Food Storage Containers, Identified with Common Name of Food. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food.

Observed TCS food in walk in cooler sour cream 49, eggs 50, pico 47. 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. CA: Advised PIC to ensure walk in cooler is maintaining temperature and have it serviced as needed. PIC discarded tcs food from walk in.

EHS observed multiple tcs foods held past the date mark. Marking the date or day of preparation, with a procedure to discard the food on or before the last date or day by which the food must be consumed on the premises, sold, or discarded; EHS advised PIC to ensure employees are correctly date marking foods and put labels on all foods not in original containers.

EHS observed multiple expired foods in walk in cooler. Expired Foods. Prepackaged sandwiches, eggs, infant formula, shucked oysters, milk, and time/temperature control safety foods that are labeled as “keep refrigerated” and that are for sale or service to the consumer or used as an ingredient in other foods shall be immediately discarded and shall not be sold, served, or used after the manufacturer’s expiration date or the sell-by date.

CA: EHS had PIC discard all expired foods.

EHS observed raw fish thawing in sink in still water. Time/temperature control for safety food shall be thawed completely submerged under running water. EHS educated PIC on thawing and had PIC turn on running water and ensure employees do not turn it off.

Observed TCS food above 41F in reach in cooler below grill, sausage 44, steak 44, and ambient 45F. 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. C/A COS: Advised PIC to ensure unit is maintaining temperature and have unit serviced as needed. PIC placed ice around containers.

Observed floor in kitchen with areas of build up, around grill and prep areas. 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 floor is cleaned frequently to prevent build-up.

Observed handwash sink with container inside (near dishwasher), observed spoon in front hanwashsink. C/A:Using a Handwashing Sink.

1. A handwashing sink shall be maintained so that it is accessible at all times for employee use.
2. A handwashing facility may not be used for purposes other than handwashing. COS: PIC removed container and spoon from handwash sink.

Observed raw chicken stored next to raw fish and above raw beef and French fries. Observed raw pooled eggs stored next to ready to eat foods with no lid. PIC moved items to proper 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)(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.