SILANY'S RESTAURANT LAKAY

2-1B: .03(5)(c)Observed PIC (Person in Charge) go outside through the back door, come back into the kitchen, and then touch a clean utensil without washing hands. Employees must wash hands and exposed portions of arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service articles, and: 1) after touching exposed body parts; 2) after using the toilet room; 3) After caring for or handling service animals or aquatic animals; 4)after coughing, sneezing, using tobacco, eating, or drinking; 5) after handling soiled equipment or utensils; 6) during food preparation, as often as needed to remove soil and contamination and to prevent cross contamination when changing tasks; 7) when switching between working with raw food and working with ready-to-eat food; 8) before putting on gloves; 9) after engaging in other activities that contaminate hands; 10) a second time when entering the kitchen from using the restroom. (P) Corrective Actions: PIC washed hands and employee washed/sanitized the utensil.

12A: .04(4)(q)Observed boxes of chicken stored on the floor in the kitchen prep area. Food shall be protected from contamination by storing the food:

1. in a clean dry location; (C)
2. where it is not exposed to splash, dust, or other contamination; (C) and
3. at least 6 inches (15 cm) above the floor. (C) Corrective Actions: Boxes of chicken were moved to a storage location at least 6 inches above the ground.

6-1A: .04(6)(f)Observed multiple time/temperature control for safety foods cold-holding above 41F (see temp log). SECOND CONSECUTIVE VIOLATION OF THE SAME CODE PROVISION Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Person in Charge (PIC) discarded the items.

6-1B: .04(6)(f)Observed multiple time/temperature control for safety foods hot-holding below 135F (see temp log). Time/temperature control for safety food shall be maintained at 135°F (57°C) or above. (P) Corrective Actions: PIC discarded the items.

1-2A: .03(2)(a)-(l), (n)Several risk factor violations were observed during today's inspection as a result of an overall lack of active managerial control. 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)

3-1C: .04(1)Observed flies in direct contact with sliced vegetables and in-preparation raw chicken. Food shall be safe, unadulterated, and honestly presented. (P) Corrective Actions: PIC discarded the sliced vegetables and raw chicken.

4-1A: .04(4)(c)1(i)(ii)(iii)(v) (vi)(vii)(viii)Observed raw fish stored above cooked noodles, raw bacon stored above cooked noodles, and raw beef stored above vegetables and ready-to-eat foods in the up-right freezer. All foods were removed from the original packaging. 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. Corrective Actions: Person in Charge (PIC) reorganized the freezer to follow proper separation protection guidelines.

6-1A: .04(6)(f)Observed multiple time/temperature control for safety foods cold-holding above 41°F in the 2 upright coolers and the prep cooler (see temp log). Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: PIC discarded the time/temperature control for safety foods that were cold-holding above 41°F.

6-2: .04(6)(g)Observed multiple containers of cooked chicken and stews cold-holding in the prep coolers for longer than 24 hours not properly datemarked with the start/discard time. THIRD CONSECUTIVE VIOLATION OF THE SAME CODE PROVISION Refrigerated, ready-to-eat time/temperature control for safety foods prepared and held in a food establishment for more than 24-hours shall be clearly marked to indicate the date of prep or the date by with the food shall be used/discarded for a maximum of 7 days. The day of preparation shall be counted as Day 1. (Pf) Corrective Actions: PIC date-marked the time/temperature control for safety food items with the start/discard time.

8-2B: .07(6)(g)Observed an in-use sanitizer bottle containing too high of a sanitizer concentration. Chemical sanitizers used on food contact surfaces shall not exceed stated concentrations (100 ppm for chlorine and 400 ppm for quaternary ammonia). (P) Corrective Actions: PIC remade the sanitizer bottle to the adequate concentration.

15A: .05(6)(a)Observed the prep cooler unable to maintain a temperature below 41F (see temp log). The up-right cooler was also unable to maintain a temperature of 41F or below at the start of the inspection, but the PIC was able to fix the up-right cooler during the inspection. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule. (C)

18: .07(5)(k)Observed a large number of flies throughout the kitchen prep area. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by:

1. routinely inspection incoming shipments of food and supplies; (C)
2. routinely inspecting the premises for evidence of pest; (C)
3. having a professional treat the facility; (Pf) and
4. eliminating harborage conditions. (C)

2-1B: .03(5)(c)Observed employee put new trash bag on trash can, take off gloves, and proceed to touch clean dishes without properly washing hands. Employees must wash hands and exposed portions of arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service articles, and: 1) after touching exposed body parts; 2) after using the restroom; 3) after coughing, sneezing, using tobacco, eating, or drinking; 4) after handling soiled equipment or utensils; 5) during food preparation, as often as needed to remove soil and contamination and to prevent cross contamination when changing tasks; 6) before putting on gloves; 7) after engaging in other activities that contaminate hands; 8) a second time when entering the kitchen from using the restroom. (P) Corrective Actions: Employee washed hands and rewashed contaminated dishes.

2-2B: .03(5)(j)1&2Observed multiple employee drinks in unapproved cups on top of prep tables. Employees shall consume food and drink only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas (unless drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee's hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles). (C) Corrective Actions: Person in charge (PIC) placed the drinks in the designated employee area.

6-2: .04(6)(g)Observed multiple containers of cooked pork without proper date marking. Also observed chicken gravy with incorrect datemark sticker. SECOND CONSECUTIVE VIOLATION OF THE SAME CODE PROVISION Refrigerated, ready-to-eat time/temperature control for safety foods prepared and held in a food establishment for more than 24-hours shall be clearly marked to indicate the date of prep or the date by with the food shall be used/discarded for a maximum of 7 days. The day of preparation shall be counted as Day 1. (Pf) Corrective Actions: Person in charge (PIC) properly datemarked the raw marinated fish, cooked pork, raw marinated pork, and chick gravy with correct discard date.

14C: .05(6)(r)Observed single use containers being reused to store cabbage, sauce, and cut vegetables. Single-service and single-use articles may not be reused. (C) Corrective Actions: PIC disposed of the single use containers.

1-2A: .03(2)Person-in-charge was not present in the facility during today's inspection. // There must be a person in charge on the premises of the food service establishment at all times. (Pf)

1-2A: .03(2)(a)-(l), (n)Several risk factor violations were observed during today's inspection resulting in an unsatisfactory score as a result of an overall lack of active managerial control. // 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)

6-2: .04(6)(g)Observed several containers of cooked beef, cooked pork, cooked chicken,and a red sauce stored without proper date marking. Items had labels with old dates listed. Per discussion with employee items were prepared over 24 hours ago. // Refrigerated, ready-to-eat time/temperature control for safety foods prepared and held in a food establishment for more than 24-hours shall be clearly marked to indicate the date of prep or the date by with the food shall be used/discarded for a maximum of 7 days. The day of preparation shall be counted as Day 1. (Pf) Corrective Actions: Employee date marked items with correct preparation and discard date. //

11A: .04(6)(e)Observed two large containers of pork prepared over 12 hours that was holding in the prep cooler at a temp greater than 41F. // Foods shall be cooled using one or more methods approved by the health authority (i.e., small batches, thinner portions, ice wands, blast chillers, ice as an ingredient, placing in the walk-in cooler or walk-in freezer uncovered (or partially uncovered) as long as the food is protected from overhead contamination). (Pf, C) Corrective Actions: Pork was discarded. //

11C: .04(6)(c)Observed several bags of raw snapper thawing in the meat sink not submerged in running water. // Time/temperature control for safety food shall be thawed: 1) under refrigeration that keeps the food at 41°F or below; 2) completely submerged in running water with the temperature of the water at 70°F or below, and the no part of the food exceeding 41°F; 3) as a part of the cooking process. (C) Corrective Actions: Employee turned running water on, water temping at 70F. //

12A: .04(4)(q)Observed a box of onions stored under the hand sink and the three compartment sink directly exposed to excess splash when washing hands or dishes.// Food may not be stored in the following areas:

1. locker, toilet, or dressing rooms; (C)
2. garbage or mechanical rooms; (C)
3. under sewer linens that are not shielded to prevent potential drips; (C)
4. under leaking water lines, automatic sprinkler heads or lines which water has condensed; (C)
5. under open stairwells; (C) or
6. under other sources of contamination. (C) Corrective Actions: Employee relocated onions away from possible contamination. //

15A: .05(1)(a)Observed linen lining shelves on the prep counter. // Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material. (C) Corrective Actions: Not corrected on site. Correct by 8/1/2024. //

15C: .05(7)(a)2,3Observed significant ice buildup on shelving in the two upright freezers. // ***SECOND REPEAT VIOLATION *** Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. (C) Corrective Actions: Not corrected on site, correct by 8/1/2024. //

17C: .07(5)(a),(b)1,2,3Observed significant debris and grease accumulation on the hood, stovetop, and walls behind the stovetop, debris accumulation in the gaskets of all coolers, and in between equipment. // All physical facilities shall be maintained in good repair and shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. (C) Corrective Actions: Facility needs overall deep clean. Please correct by 8/1/2024. //

18: .07(5)(k)Observed large number of fruit flies in the facility. // Outer openings of a food service establishment shall be protected against the entry of insects and rodents by:

1. filling or closing holes and other gaps along floors, walls, and ceilings; (C)
2. closed, tight-fitting windows; (C) and
3. solid self-closing, tight-fitting doors. (C) Corrective Actions: Not corrected on site. Correct by 8/1/2024. //

18: .07(5)(l)Observed a dead roach in a container in the prep cooler. // Dead or trapped birds, insects, rodents, and other pests shall be removed from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests. (C) Corrective Actions: Employee removed the container and discarded the pest. Container was placed in the three compartment to be washed, rinsed, and sanitized. //

2-1C: .04(4)(a)1,2,3Observed employee bare hand cut bell peppers at the start of the inspection. // Except when washing fruits and vegetables, food employees shall not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment. (P) Corrective Actions: Employee discarded the cut peppers. //

2-2A: .03(2)(m)Employee could not demonstrate in verifiable manner that employees are informed of reporting responsibilities. // Food employees and conditional employees shall be informed in a verifiable manner of their responsibility to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. (Pf) Corrective Actions: Person-in-charge texted photos of signed employee health forms and employee on site printed them. //

2-2A: .03(1)(c)2,3,17Employee could not demonstrate knowledge and reporting requirements of symptoms and diseases from the employee health policy. // Person in charge shall explain their responsibility for preventing the transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease and can describe the symptoms associated with the diseases that are transmissible through food. They also shall be able to explain how food employees and conditional employees comply with reporting responsibilities and exclusion or restriction of food employees. (Pf) Corrective Actions: Guidance emailed and reviewed with employees.//

2-2D: .07(3)(b)Observed no paper towels supplied at the hand sink in the kitchen.// Each handwashing sink shall be provided with individual, disposable towels, a continuous towel system that supplies the user with a clean towel, or a hand drying device. (Pf) Corrective Actions: Employee restocked paper towels at the hand sink. //

4-2B: .05(7)(a)1Observed interior of plates, utensils, interior of pans, interior of blenders, and interior of containers in prep coolers with heavy debris accumulation. // Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf) Corrective Actions: All items were placed in the 3 compartment sink to be washed rinsed and sanitized.//

6-1A: .04(6)(f)Observed containers of chicken drums, a red vegetable sauce, cooked beef, smoked herring, chopped lettuce, cooked pork, and raw chicken cold holding above 41F. // Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Temperatures listed below. Items were either discarded or placed back in the cooler if employee stated items were removed from the cooler for under 30 minutes.//

6-1B: .04(6)(f)Observed white rice, black beans, rice and beans, and cooked spinach hot holding below 135F. // SECOND REPEAT FOR VIOLATION Time/temperature control for safety food shall be maintained at 135°F (57°C) or above. (P) Corrective Actions: All items were on the stove top, employee stated that items were cooked this morning and she turned the heat off. Employee turned stovetop back on to reheat the items. //

6-1C: .04(6)(d)Observed two large tubs of cooked pork cooked yesterday in the prep cooler that did not cool to 41F or below in 12 hours. // Cooked time/temperature control for safety food shall be cooled: 1) from 135°F (57°C) to 70°F (21°C) within 2 hours; and 2) from 70°F (21°C) to 41°F (5°C) or below within 4 hours (provided the food met the first limit). (P) Corrective Actions: Employee discarded containers of pork. //