PAPA JACK'S COUNTRY KITCHEN INC

First Consecutive Repeat Violation Observed employee drink from plastic water bottle in food prep 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 immediately instructed employee to discard plastic water bottle and wash their hands before returning to work.

First Consecutive Repeat Violation Observed the vegetable prep sink and pre-rinse sprayer at vegetable pre sink water temperature to reach peak temperatures of 96°F and 91°F. Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the food service establishment. Corrective Actions: PIC to call plumber to service vegetable prep sink.

Observed gaskets on reach-in cooler (RIC) under omelets/burger station to be in disrepair. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. Corrective Actions: PIC to replace gasket on RIC.

Observed plastic water bottles, reusable metal tumblers, and other personal belongings stored outside of designated areas throughout the kitchen. Areas designated for employees to eat, drink, use tobacco products and electronic devices shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. Corrective Actions: PIC immediately moved all personal belongings to designated area to prevent potential contamination of clean equipment and food.

Observed there to be clear, plastic water bottles throughout the kitchen and prep areas. 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 action: PIC removed the water bottles to a designated break area. Employees were retrained to only use a disposable cup, lid and straw when in the kitchen/prep area.

Observed the vegetable sink, and pre-rinse sprayer, water temperature to temp out at 102°F and 101°F. The water source and system shall be of sufficient capacity to meet the peak water demands of the food service establishment. Pf Corrective action: PIC stated that faucet will be repaired to ensure that water is provided at the correct temperature.

Observed gaskets, located on the reach-in underneath the prep-top cooler, to be torn/in disrepair. All physical facilities shall be maintained in good repair. Corrective Actions: PIC stated gaskets will be ordered and replaced as needed.

Observed gaskets throughout kitchen to be torn/in disrepair. All physical facilities shall be maintained in good repair. Corrective Actions: PIC stated gaskets will be ordered and replaced as needed.

Observed QAC sanitizer bucket with concentration of 0 ppm upon arrival to facility. QAC sanitizer solution shall have minimum concentration of 200 ppm. Note: Employee made new QAC sanitizer solution at proper concentration.

Observed food employee wearing a wrist watch while 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. Note: Food employee immediately removed watch and washed their hands.

Observed food employees not properly restraining hair with caps while actively preparing food. 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. This does not apply to employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food, clean utensils and linens and unwrapped single-service and single-use articles. Note: Employees educated on proper use of hair restraints.

Observed employee water bottle at front food service area upon arrival to facility. 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. Note: Employee immediately removed water bottle from front food service area.