RUSHING TRADING CO

4-2B: .05(6)(n)Observed employee manually sanitizing dishes in the three compartment sink with too low of a Quat sanitizer concentration. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operations must meet a specified minimum concentration (for chlorine sanitizer it must be 50-100 ppm; for quat ammonia, it must be used according to the manufacturer's specifications). (P) Corrective Actions: Employee remade the sanitizer solution to contain an appropriate concentration of Quat sanitizer. Employee resanitized all dishes.

6-1A: .04(6)(f)Observed multiple time/temperature control for safety foods cold holding above 41F (see temp log). THIRD 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: PIC (Person in Charge) discarded the food items.

15A: .05(6)(a)Observed facility's Quat sanitizer dispenser unable to dispense an appropriate concentration of sanitizer in order to sanitize dishes. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections .05(1) and .05(2) . (C)

17A: .07(2)(l)Observed men's restroom door not self closing. Except where a toilet room is located outside a food service establishment and does not open directly into the food service establishment, such as a toilet room that is provided by the management of a shopping mall, a toilet room located on the premises shall be completely enclosed and provided with a tight-fitting and self-closing door. (C)

2-2B: .03(5)(j)1&2Observed multiple employee drinks in unapproved cups throughout the kitchen prep area. 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 (Person in Charge) discarded the employee drinks.

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: PIC discarded the food items.

6-1A: .04(6)(f)Observed a fridge at the bar with whole milk, oat milk, and coconut milk that were cold-holding above 41F (see temp log). Also observed butter sitting on countertop that was above 41F. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Milks and butters were discarded.

12C: .04(4)(m)Observed two buckets of quat sanitizer that were not of adequate concentration. Also observed cloth hanging on the edge of the bucket instead of soaking in the solution. 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: Sanitizer was remade and the cloths soaked in the sanitizer.

15A: .05(6)(a)Observed a refrigerator that was not in good repair, not able to keep the milks under 41F. 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)

2-1B: .03(5)(c)Observed employee with watch on and when she removed it, she did not wash hands prior to putting on a new pair of gloves. 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.

4-1A: .04(4)(n)1Observed employee crack a raw egg and proceed to touch ready to eat food without changing gloves, as well as the equipment that was being used to scoop the ready to eat food. 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: Employee changed gloves, washed hands, bread was discarded and ladle was washed.

6-1C: .04(6)(d)Observed multiple foods cooling (see temp log) at an improper rate. 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: Foods were discarded, or cooling foods were placed onto a more shallow pan and moved to the freezer to ensure that the rate of cooling is in compliance.

11A: .04(6)(e)Observed multiple foods cooling in large containers, with not enough ice in the ice bath, as well as cooling with the lid on while cooling. 1. Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled: (i) Placing the food in shallow pans; (Pf) (ii) Separating the food into smaller or thinner portions; (Pf) (iii) Using rapid cooling equipment; (Pf) (iv) Stirring the food in a container placed in an ice water bath; (Pf) (v) Using containers that facilitate heat transfer; (Pf) (vi) Adding ice as an ingredient; (Pf) or (vii) Other effective methods. (Pf) 2. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: (i) Arranged in the equipment to provide maximum heat transfer through the container walls; (C) and (ii) Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. (C) Corrective Actions: Proper cooling methods were discussed with the person in charge (PIC) and methods were changed for cooling foods.