MCCRAYS

6-1A: .04(6)(f)Observed time temperature control for safety (TCS) food items holding temperatures above 41F. (see temperature log).// Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Foods were discarded.//

1-2A: .03(2)(a)-(n),(p)Multiple risk factor violations were observed during today's inspection that were not in compliance with the Food Code. As a result, the facility received an unsatisfactory score, indicating that the Person in Charge (PIC) is not maintaining adequate active managerial control of the facility.// It is the responsibility of the person in charge to ensure compliance with the food code by demonstrating active managerial control within their facility. (Pf)

2-2E: .03(6)Facility could not provide written procedures or have an EPA-registered approved disinfectant to clean vomit or diarrhea incidents.// A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. (Pf) Corrective Actions: Procedures to use with chlorine were provided to the PIC.//

4-1A: .04(4)(c)1(i)(ii)(iii)(v) (vi)(vii)(viii)Observed raw chicken containers stored behind raw fish inside a prep top cooler, raw shell eggs stored on top of milk containers and unwashed produce stored above ready to eat and washed produce inside the walk-in cooler. Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(IV) of below, 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. Corrective Actions: Food items were rearranged by their internal cooking temperature.//

4-2B: .05(8)(b)Observed an employee actively using the dishwasher for cleaning dishes. Dishwasher is not reaching sanitizing temperature of 160F or above (see temperature log).// Hot water mechanical operations by being cycled through equipment that is set up as specified under Rule .05(6)(e), (l), and (m) and achieving a utensil surface temperature of 160°F (71°C) as measured by an irreversible registering temperature indicator. (P) Corrective Actions: 3-compartment sink was set up to sanitize the clean equipment. PIC contacted dishwasher service company.//

4-2B: .05(7)(a)1Observed internal upper area of the ice machine with black mold-like substance and slime.// Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf)

6-1A: .04(6)(f)Observed multiple time temperature control for safety (TCS) food items holding temperatures above 41F. (see temperature log)// Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Foods were discarded or allowed to cool down.//

8-2B: .07(6)(c)Observed employees preparing sanitizer buckets on top of a preparation table and next to a tray with cooked bacon. Observed sanitizer wipes stored on top of a bar prep table next to cut lemons and food ingredients.// Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles by:

1. Separating the poisonous or toxic materials by spacing or partitioning; (P) and
2. Locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, and single-service or single-use articles. (P) Corrective Actions: Employees relocated the sanitizer buckets to lower shelves. Sanitizer wipes were relocated.//

10D: .04(7)(d)Facility does not have a written notification to disclose the major food allergens that are used as ingredients in the kitchen.// 1. If required by law, consumer warnings shall be provided. (C) 2. Food service establishment or manufacturers' dating information on foods may not be concealed or altered. (C) 3. The permit holder shall notify consumers by written notification of the presence of major food allergens as an ingredient in unpackaged food items that are served or sold to the consumer. (C)

14B: .05(10)(e) 1,2,4Observed clean cups that were washed and stored stacked while still wet.// Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. (C)

15B: .05(3)(h),(i)Facility does not have an irreversible registering temperature indicator to measure dishwasher surface temperatures.// In hot water mechanical warewashing operations, an irreversible registering temperature indicator shall be provided and readily accessible for measuring the utensil surface temperature. (Pf)

12D: .04(4)(g)Avocados stored inside prep top coolers with stickers on and cut. Raw fruits and vegetables shall be thoroughly washed in water, in a sink designated for that purpose only, to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in ready-to-eat form. (Pf) Corrective Actions: PIC removed avocados from the prep top coolers to be cleaned and stickers removed.

14A: .04(4)(k)Ice cream scoop stored in 87 deg F standing water. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1. in the food with their handles above the top of the food and the container; 2. in running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 3. in a clean, dry container; or 4. in a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at the required frequency. (C) Corrective Actions: Ice cream scoop and container removed and placed into 3 comp sink to be rinsed and sanitized. Standing water discarded.

17D: .07(4)(b)Personal employee belongings stored throughout kitchen area. Personal keys, phone, stored above prep top cooler. Employee hoodie stored on prep top table. Employee drink stored above drink cooler. Lockers or other suitable facilities shall be provided and used for the orderly storage of employees' clothing and other possessions. (C) Corrective Actions: PIC relocated personal employee belongings to designated employee area.

4-2B: .05(7)(a)1Observed build up in ice machine. Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf) Corrective Actions: Could not correct on-site. Please correct by 10/25/2024.

4-2A: .04(4)(c)1(iv)Observed multiple pans of bacon stored without lids. Food must be protected from cross contamination by 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. (C) Corrective Actions: Pans were covered.

4-2B: .05(8)(a)Observed employee wiping dishes with towel and storing them as clean. Utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning. (P) Corrective Actions: Pans were recleaned and sanitized.

8-2B: .07(6)(b)Observed multiple chemical spray bottles without labels. 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) Corrective Actions: Items were labeled.

11C: .04(6)(c)Observed fish that was thawed in vacuum packaging still in the package. Reduced oxygen packaged fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment: (i) Prior to its thawing under refrigeration that maintains the food temperature at 41°F (5°C) or less; (C) or (ii) Prior to, or immediately upon completion of its thawing, using procedures to completely submerge in running water. (C) Corrective Actions: Fish was discarded.

12D: .04(4)(g)Observed avocados that have been washed with stickers still on them. Raw fruits and vegetables shall be thoroughly washed in water, in a sink designated for that purpose only, to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in ready-to-eat form. (Pf) Corrective Actions: Avocados were rewashed and stickers removed.

17D: .07(4)(b)Observed multiple employee items (keys, phones, unopened water bottles) being stored on prep counters throughout kitchen. 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. (C) Corrective Actions: Employee items were moved to designated area.