SHANE'S RIB SHACK

Observed cooked pork in a warmer cabinet not consistently temping 135 F. All hot held meats and ready-to-eat foods should be hot held at a minimum temperature of 135 Fahrenheit and above. PIC turned up the temperature on unit.

Observed cooked chicken prepared 4/14 in the walk-in cooler with temperatures between 42-45 degrees Fahrenheit. Cooked Time/Temperature Control for Safety Food chicken not cooled from 135F to 41F within 6 hours. PIC discarded food upon request. Cooked Time/Temperature Control foods must reach 41 F or below after 6 hours from cook time.

Observed single use styrofoam containers with salad in them being stored on top of shredded lettuce in prep top. PIC removed containers and will store to go salads below in reach in.

Equipment shall be kept in good repair. Observed a reach in cooler that was unable to maintain 41F. Ensure all equipment is repaired or replaced as needed.

Observed box of green peppers in walk-in cooler covered in mold and were rotten. COS: box was discarded. CA: Ensure all items in walk-in cooler are properly inspected.

Observed multiple pans of ribs, green beans, and coleslaw temping above 41F. Time/temperature control for safety food shall be maintained at 41°F (5°C). COS: All items were discarded.

Observed multiple pans chicken tenders and ribs not covered in walk-in cooler. CA: All items must be in covered containers or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination. COS: Items were covered properly.

Observed multiple unlabeled spray chemical bottles used for cleaning. CA: 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. COS: By labeling.

Observed no hot water in hand sinks. CA: Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the food service establishment.

Foods shall be cooled using proper cooling methods which include shallow open pans, storing foods uncovered in reach in and stirring thick foods such as mac and cheese and rice. Observed bags of smoked diced chicken that were being stored in the walk in completely sealed, also observed pans of pulled pork that were being stored double wrapped in the walk in cooler. PIC unwrapped all pans and opened all bags of chicken and placed all foods in the freezer to rapidly chill. Foods had been cooling for less than 2 hours.

Observed ribs thawing in standing water in two compartment prep sink. Thawing foods must be completely submerged under running water: With sufficient water velocity to agitate and float off loose particles in an overflow, and For a period of time that does not allow thawed portions of a raw animal food requiring cooking to be above 41°F (5°C), for more than 4 hours including: The time the food is exposed to the running water and the time needed for preparation for cooking.

OBSERVED EMPLOYEE PREPARING SLICED JALAPENOS WITH NO HAIR RESTRAINT. ALL FOOD PREP EMPLOYEES MUST WEAR HATS OR HAIRNETS.

REPLACE COVING TILES NEAR 3 COMP SINK AND BACK KITCHEN WALL. MAINTAIN PHYSICAL FACILITIES.

OBSERVED EMPLOYEE PREPARING FOOD WITH NO HAIR RESTRAINT. ALL FOOD PREP EMPLOYEES MUST WEAR HATS OR HAIRNETS. COS- EMPLOYEE DONNED HAT.

REPLACE COVING TILES NEAR 3 COMP SINK AND BACK KITCHEN WALL. MAINTAIN PHYSICAL FACILITIES.

OBSERVED CELL PHONE STORED ON PREP TABLE. EMPLOYEES MUST STORE PERSONAL BELONGINGS IN A DESIGNATED AREA AWAY FROM FOOD PREP. COS- EMPLOYEE MOVED PHONE AND SANITIZED SURFACE.

OBSERVED RIBS REHEATING JUST 1HR 50 MIN HELD AT 115F IN RI HH UNIT. OBSERVED PULLED PORK AND COOKED CHICKEN REHEATING ON THE STEAM TABLE HELD AT 130F, 128F, RESPECTIVELY. Reheating for hot holding shall be done rapidly and the time the food is between the temperatures of 41°F and 165°F may not exceed 2 hours.

COS- PIC VOLUNTARILY DISCARDED PULLED PORK AND COOKED CHICKEN. RIBS WERE MOVED TO GRILL AND REHEATED TO 185F. NOTIFIED PIC AND MANAGER TO CONSULT FACILITY SOPs FOR REHEATING FOODS AND PROVIDE WRITTEN COPY FOR REVIEW. MOVING FORWARD, FACILITY MUST PROVIDE RECORD OF REHEAT RECORDS FOR INSPECTION.

OBSERVED CUT TOMATO, SLICED CHEESE COLD HELD IN TOP PORTION OF PREP TOP COOLER AT 46, 46F, 50F. TCS FOODS MUST BE COLD HELD AT 41F OR BELOW.

COS- MANAGER VOLUNTARILY DISCARDED. REPLACE TOP COVER OF PT COOLER IF INADEQUATE TO HOLD APPROPRIATE TEMP.

OBSERVED NO CFSM PRESENT. PIC DID NOT DEMONSTRATE KNOWLEDGE FOR PREVENTION OF FOODBORNE ILLNESS RISK FACTORS.

The responsibility of the CFSM shall include the safety of food preparation and service by ensuring that all employees who handle, or have responsibility for handling, unpackaged foods of any kind, have sufficient knowledge of safe preparation and service of the food. The nature and extent of the knowledge that each employee is required to have may be tailored, asappropriate, to the employee's duties related to food safety issues. 2. The CFSM shall: (i) Be the person-in-charge while on the premises of the food service establishment and shall designate someone else to be the person in charge when not on the premises(ii) Supervise and instruct food service employees in the techniques of sanitary food handling and proper maintenance of the facility; (iii) Offer a training program for all food service employees to satisfy employee proficiency in their job responsibilities for food safety; (iv) Communicate with representatives of the Health Authority about the effectiveness of employee training programs; and (v) Assess training needs of the food service employees and request formal training as needed. NOTIFIED CFSM DURING REVIEW OF LOCAL CFSM COURSE OFFERINGS IN MAY AND JUNE

OBSERVED HANDWASHING STATION BESIDE PREP TABLE/SMOKER WITH NO PAPER TOWELS. DRYING PROVISIONS MUST BE PROVIDED AT ALL HAND WASHING STATIONS. COS- PAPER TOWELS PROVIDED.

OBSERVED COOKED CHICKEN, RAW GROUND BEEF IN RI PORTION OF PT COOLER STORED UNCOVERED. ALL FOODS MUST BE COVERED DURING STORAGE. COS- LIDS PROVIDED.

OBSERVED FLIES THROUGHOUT THE KITCHEN. CONTACT LICENSED PEST CONTROL OPERATOR TO PROVIDE TREATMENT PLAN.

OBSERVED BROWN SUGAR REMOVED FROM ORIGINAL CONTAINER W/ NO LABEL. FOODS IN BULK STORAGE CONTAINERS MUST BE LABELED WHEN REMOVED FROM ORIGINAL PACKAGING.

COS- LABEL PROVIDED.

OBSERVED WET WIPING CLOTHS STORED ON COUNTERTOPS THROUGHOUT FACILITY. CLOTHS MUST BE STORED IN SANITIZING SOLUTION WHEN NOT IN USE. COS- MANAGER REPLACED CLOTHS.

OBSERVED DUMPSTER PAD AND GREASE RECEPTACLES WITH HEAVY ACCUMULATIONS OF GREASE. THESE AREAS MUST BE PRESSURE WASHED TO PREVENT BUILDUP AND ATTRACTION OF PESTS.

OBSERVED VENT GRATES HEAVILY SOILED (REPEAT). REPLACE COVING TILES NEAR 3 COMP SINK AND BACK KITCHEN WALL. MAINTAIN PHYSICAL FACILITIES CLEAN AND IN GOOD REPAIR. DEEP CLEAN PHYSICAL FACILITIES.

OBSERVED VENT HOOD NOT FUNCTIONING ADEQUATELY. GCFS WAS CALLED TO INSPECT.

OBSERVED HH CAB W/ DAMAGED GASKETS. OBSERVED INTERIOR PORTION OF PT COOLER WITH STANDING, POOLED WATER. MAINTAIN ALL EQUIPMENT IN GOOD REPAIR AND PROPER ADJUSTMENT.

OBSERVED ALL COLD HOLDING AND HOT HOLDING UNITS WITH HEAVY ACCUMULATION OF FOOD. DEEP CLEAN ALL HOT HOLDING AND COLD HOLDING EQUIPMENT.

Clean can opener and table mount

Deep clean vent hood grates. Replace coving tiles along back kitchen wall.