MURRAYS IN A HURRY LOUNGE

2-2D: .03(5)(d)Employees washed hands in the vegetable sink and the three compartment sink. Food employees shall clean their hands in a handwashing sink or approved automatic handwashing facility and may not clean their hands in a sink used for food preparation or warewashing, or in a service sink or curbed cleaning facility used for the disposal of mop water and similar liquid waste. (Pf) SECOND CONSECUTIVE VIOLATION Corrective Actions: Employees washed hands in the handwashing sink.

2-2D: .06(2)(o)Multiple utensils were in the handwashing sink. A handwashing sink shall be maintained so that it is accessible at all times for employee use and not used for purposes other than handwashing. An automatic handwashing facility shall be used in accordance with manufacturer's instructions. (Pf) Corrective Actions: Items were removed from the handwashing sink.

12B: .03(5)(h)Two employees had on a watch and bracelet while preparing dough. Food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food (except for a plain ring such as a wedding band). (C) Corrective Actions: Jewelry was removed.

12B: .03(5)(j)Employee was preparing dough while not wearing any hair restraint. Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch (1/2"). (C) Corrective Actions: Employee put on a hair net.

18: .07(2)(m)Back door was open when inspection began. 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: Back door was closed.

6-1C: .04(6)(d)Observed cooked chicken cooling at a rate not fast enough to reach 70 degrees Fahrenheit within 2 hours. (See temp log) Cooling Rate: TCS foods being cooled from 135°F to 70°F in 2 hours MUST cool 0.54°F per minute (roughly 32.5°F per hour). To successfully cool from 135°F to 70°F within two hours, the food must be cooled at a rate of approximately 0.54°F per minute (135°F -70°F = 65°F total divided by 120 minutes = 0.54°F per minute) or 32.5°F per hour. TCS foods being cooled from 70°F to 41°F MUST cool 7.25°F per hour (29°F in 4 hours). To successfully cool from 70°F to 41°F within 4 hours, the food must be cooled at a rate of 0.121°F per minute (70-41 = 29°F total divided by 240 minutes = 0.121°F per minute) or 7.25°F per hour. Corrective Actions: Chicken placed into smaller containers and placed into an ice bath along with being placed into the freezer by person in charge in order to rapid cool.

11A: .04(6)(e)Observed chicken cooling in large batches on the prep table at room temperature. 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: Chicken broken down into smaller batches, placed in ice bath and in the freezer by Person in charge.

12A: .04(4)(q)Observed chicken tenders and raw chicken filets stored on the floor inside of the walk in freezer. 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: Items moved into their proper place a minimum of 6 inches off the floor.

12B: .03(5)(g)Observed employee prepping food with a watch on. Food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food (except for a plain ring such as a wedding band). (C) Corrective Actions: Employee removed watch, removed gloves and washed hands prior to putting on new gloves.