DJANGO'S HOT CHICKEN

Food employee was observed drinking from a plastic water bottle in prep area and placed the water bottle on the prep table. Observed employee drinks stored in reusable metal tumblers stored on prep surfaces throughout the kitchen and front food service area. Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. However, 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 will be allowed. Corrective Actions: PIC educated on proper storage of employee drinks. PIC removed all employee drinks and stored them to prevent contamination.

Observed hot water at hand sink in women's restroom to reach peak temperature of 71°F with time. A handwashing sink shall be equipped to provide tempered water at a temperature of at least 85ºF (29.4 ºC) through a mixing valve or combination faucet. Corrective Actions: PIC closed off women's restroom and directed all customers to use men's restroom. The men's restroom has a locking door and allows only one person at a time.

Observed food employees wearing watches or bracelets while actively preparing food. Except for a plain ring such as a wedding band food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food. Corrective Actions: PIC immediately instructed food employees to remove their watches or bracelets and wash their hands before returning to work.

Observed food employee actively preparing drinks without hair restraint.

1. 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. Corrective Actions: Food employee voluntarily put on hair restraint (cap).

Observed wiping cloths stored directly on prep table between uses. Cloths in-use for wiping counters and other equipment surfaces shall be: (i) Held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n). Corrective Actions: PIC immediately placed wiping cloth in sani bucket with chlorine sanitizer at proper concentration.

Observed water pressure to be low for FFS hand sink when dump sink is being used. Water under pressure shall be provided to all fixtures, equipment, and nonfood equipment that are required to use water except that water supplied as specified under subsection (1)(k)1 and 2 to a temporary food service operation or in response to a temporary interruption of a water supply need not be under pressure. Corrective Actions: PIC to ensure all staff is notified to use the sinks separately to prevent loss of water pressure.

Observed dispensing utensils for TCS foods (collard greens, mac and cheese, mashed potatoes, and gravy) to be stored in container with water temperature below 135°F. Observed scoops without handles stored and used for non-TCS foods (multiple containers of dried seasoning powder). During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container; 2.In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon; 3.On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified under DPH Rule 511-6-1-.05(7)(b) and (8)(a); 4.In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 5. In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not time/temperature control for safety food; or 6. In a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at a frequency specified under DPH Rule 511-6-1-.05(7)(b)3(vi). Corrective Actions: PIC stored dispensing utensils for TCS foods mentioned above in container of water with temperature above 135°F. PIC provided scoops with handles for non-TCS foods mentioned above.

Observed single service items (paper containers and lids, paper to-go boxes) stored in a manner that allowed potential contamination.

1. Except as specified in paragraph 4 of this subsection, cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored: (i) In a clean, dry location; (ii) Where they are not exposed to splash, dust, or other contamination; and (iii) At least 6 inches (15 centimeters) above the floor.
2. Single-service and single-use articles shall be stored as specified under paragraph 1 of this subsection and shall be kept in the original protective package or stored by using other means that afford protection from contamination until used. Corrective Actions: PIC rearranged single service items so that they are protected from contamination.