HOME SPUN RESTAURANT

4-1A: .04(4)(n)1Observed employee reuse single use gloves that bread chicken after breading pork. If used, single-use gloves shall be used for only one task such as working with ready-to-eat food or with raw animal food, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. (P) Corrective Actions: PIC discarded gloves.

6-2: .04(6)(g)Observed multiple TCS (time/temeprature control for safety) food items that were made more than 1 day ago that were not labeled in walk-in cooler. There was key lime pie, 3 pans of cooked sweet potatoes, 2 containers of mashed potatoes and soup that were all prepared Friday, June 5th. 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 consumed, sold, or discarded when held at 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. (Pf) Corrective Actions: PIC discarded items.

11C: .04(6)(c)Observed 5 packages of tilapia in walk-in cooler that were still in packaging even though the package states that product must be removed frompackaging prior to thawing. 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: PIC removed fish from packaging.

17D: .07(4)(b)Observed 2 unopened, plastic water bottles stored on prep counter. 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: PIC moved items to store appropriately.

2-2B: .03(5)(j)1&2Observed employee eating in kitchen during inspection. 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: PIC had employee move to dining room.

6-1B: .04(6)(f)Observed TCS (time/temperature control for safety) items 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 (person in charge) discarded items.

15C: .05(7)(a)2,3Observed build up under hot holding unit, on fryers and under hood. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. (C) Corrective Actions: Could not correct on-site. Please correct by 8/22/2025.

18: .07(2)(m)Observed back door propped open upon entry to kitchen. 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: PIC closed back door.

SECOND CONSECUTIVE VIOLATION OF SAME CODE PROVISION

6-1A: .04(6)(f)Observed four TCS (time/temperature control for safety) foods holding above 41F. See temp log. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: PIC (person in charge) discarded items (note: cooler was holding proper temperature).

17D: .07(4)(b)Observed two employee cups stored with food and one cell phone stored by clean plates. Lockers or other suitable facilities shall be provided and used for the orderly storage of employees' clothing and other possessions. (C) Corrective Actions: PIC moved items to stored appropriately. Surfaces where personal items were stored, were sanitized.

18: .07(2)(m)Observed back door propped open upon entry to 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: PIC closed door.