Hooligans

Observed no drying provisions at hand sinks in main kitchen. COS: PIC placed paper towels at hand sinks. (b) Hand Drying Provision. Each handwashing sink or group of adjacent handwashing sinks shall be provided with:

1. Individual, disposable towels; Pf

2. A continuous towel system that supplies the user with a clean towel; Pf

3. A heated-air hand drying device; Pf or

4. A hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures.Pf

Observed updated permit not posted in facility Post the permit in a location in the food service establishment that is conspicuous to consumers . CA: Advised PIC to post updated permit.

Observed food residue on dishes stored clean on dish rack. Observed black residue on bar gun nozzles in bar area. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf. CA: Advised PIC to clean to sight and touch.

Observed updated permit not posted in facility Post the permit in a location in the food service establishment that is conspicuous to consumers . CA: Advised PIC to post updated permit.

Observed knifes stored in between equipment (coolers) across grill area. Except as specified in paragraph 4 of this subsection, cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored: (i) In a clean, dry location; (ii) Where they are not exposed to splash, dust, or other contamination; COS: PIC removed knifes.

Observed several single use containers stored in sauces on prep-top cooler. COS: PIC threw away single-use containers. Single-service and single-use articles may not be reused.

Observed TCS food items cold holding above 41F in the WIC main kitchen area. Observed TCS food items cold holding above 41F in the reach-in coolers across from grill (see temp log). COS/CA: Advised PIC to have gaskets replaced and units routinely maintenance. PIC discarded food. 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 a build up of mold-like residue on the inside of the ice machine in the main kitchen area. CA: All food-contact surfaces shall be cleaned to sight and touch.

Observed food items stored directly on the floor in WIF. COS: PIC placed items on shelves. Except as specified in paragraphs 2 and 3 of this subsection, food shall be protected from contamination by storing the food: (i) In a clean, dry location; (ii) Where it is not exposed to splash, dust, or other contamination; and (iii) At least 6 inches (15 cm) above the floor.

Observed stickers placed on dishes stored clean. Observed a build-up of residue on the shelves of WIC. Advised PIC to frequently clean all non-food contact surfaces. Nonfood-Contact Surfaces. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues

Observed broken/missing ceiling tiles throughout main kitchen area. Observed broken gasket on the door of WIC. CA: Good Repair. All physical facilities shall be maintained in good repair.

Observed multiple containers of chicken wings uncovered in the walk in cooler. CA: Advised PIC to keep food items covered in walk in cooler. Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination

Observed a build up of mold-like accumulation inside of the ice machine in the main kitchen. Observed a build up of debris on cutting boards in the prep area. CA: Advised PIC to have all food contact surfaces cleaned to sight and touch.

Observed multiple boxes of food items stored on the floor in the walk-in cooler. Observed a box of celery stored on the floor in the main kitchen area. CA: Advised PIC to have all food items stored at least 6 inches off the ground. Except as specified in paragraphs 2 and 3 of this subsection, food shall be protected from contamination by storing the food: (i) In a clean, dry location; (ii) Where it is not exposed to splash, dust, or other contamination; and (iii) At least 6 inches (15 cm) above the floor.

Observed several single use containers stored in sauces on prep-top cooler. COS: PIC threw away single-use containers. Single-service and single-use articles may not be reused.

Observed a build up of residue on the outside of dishes stored clean. Observed a build-up of debris on the walls in the main area. Observed a build-up of debris on the walls inside the walk-in cooler and the walk-in freezer. CA: Advised PIC to routinely clean all non-food contact surfaces. Nonfood-Contact Surfaces. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

Observed damaged ceiling tiles that were exposed in the main kitchen area. CA: PIC will have ceiling tiles fixed. All physical facilities shall be maintained in good repair.