KOOL RUNNINGS RESTAURANT

2-2A: .03(4)(a)(b)(c)(e)(f)The employee health agreement form was not completed for the selected employee, The permit holder shall require food employees to report to the Certified Food Safety Manager (CFSM) and Person-In-Charge information about their health, activities, and any other relevant information (i.e., onset of symptoms and illness or diagnosis without symptoms) as they relate to diseases that are spread through food. (P, Pf) Corrective Actions: The employee acknowledged the requirements after they were discussed.

6-1C: .04(6)(d)Cooked oxtails, soup, and chicken were cooling since yesterday at 8:00 PM. At 10:30-10:34 AM today, the food temperatures measured 42-49°F. Cooked time/temperature control for safety food shall be cooled: 1) within 2 hours from 135°F (57°C) to 70°F (21°C); and 2) within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or below. (P) Corrective Actions: All items were discarded.

15A: .05(6)(a)The door seal on the walk-in cooler is torn. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. (C)

15A: .05(6)(a)The chest freezer lid has damaged surfaces with insulation exposed. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections .05(1) and .05(2) . (C)

15C: .05(7)(a)2,3The shelving inside the walk-in cooler has rust present on the surfaces. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. (C)

15C: .05(7)(d)An accumulation of cooking oil and food debris on nonfood-contact surfaces. Non-food contact surfaces shall be cleaned at a frequency great enough to prevent accumulation of food residues. (C)

6-1B: .04(6)(f)Time/temperature for safety foods were held in the front and rear and front steam table, and display warmer below 135F. Time/temperature control for safety food shall be maintained at 135°F (57°C) or above. (P) Corrective Actions: The foods were reheated or discarded.

12C: .04(4)(m)Wet wiping cloths stored on the dry surfaces. Cloths in-use for wiping counters and other equipment surfaces shall be stored in sanitizer of the appropriate concentration in-between uses and laundered daily. (C) Corrective Actions: The wet wiping cloths were removed from use.

15C: .05(7)(a)2,3An accumulation of debris on equipment. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. (C)

17C: .07(5)(a),(b)1,2,3An accumulation of debris on the ceiling tiles and the walk-in coolers floors. 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)

1-2B: .03(3)(a)Certified Food Safety Manager certificate is expired on 2/18/25. Within ninety days of the expiration of the CFSM certificate, the CFSM shall enroll in an approved food safety training course, pass an approved exam and obtain a new certificate. (Pf)

4-2B: .05(7)(b)The interior of the ice machine has debris present and the can opener has accumulation of debris present. Equipment food-contact surfaces must be cleaned at appropriate times and often enough to preclude an accumulation of debris buildup. (C)

6-1B: .04(6)(f)Time/temperature for safety foods were held in the front and rear and front steam table, and display warmer below 135F. Time/temperature control for safety food shall be maintained at 135°F (57°C) or above. (P) Corrective Actions: The foods were discarded.

6-1C: .04(6)(d)Chicken, beans, and goat cooling since yesterday temped above 41F. 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: The foods were discarded.

15A: .05(6)(q)1&3The ambient air temperature of the display warmer is 131F. 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)

6-1A: .04(6)(f)Time/temperature for safety foods were held in the walk-in cooler above 41F. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: The foods were discarded.

6-1B: .04(6)(f)Time/temperature for safety foods were held in the front and rear and front steam table, and display warmer for one to two hours below 135F. Time/temperature control for safety food shall be maintained at 135°F (57°C) or above. (P) Corrective Actions: The foods were reheated.