CHEESEBURGER BOBBY'S

Pico tomatoes were observed in side the walk in cooler with no date Mark label. 511-6-1.04(6)(g) - Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking (Pf) (g) Ready-to-Eat Time/Temperature Control for Safety Food, Date Marking

1. Except when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 5 and 6 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. Pf Note: The Manager immediately placed a date marking label on the container of Pico tomatoes during the inspection. Product was made (2) days ago according to the Manager.

Facility was observed using Quarternary Ammonium test strips to measure the concentration of Purell Food service Surface Sanitizer.

(i) Sanitizing Solutions, Testing Devices. A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided. Pf, Note: The manager was given Material showing how to measure the concetration of Purell Foodservice Surface Sanitizer. Note: Manager was told to stop using Purell Foodservice Surface Sanitizer on food contact surfaces in the facility until the facility has purchased test kit for Purell sanitizer.

Observed pre-cooked hot dogs, located in the cooler drawer underneath the grill, being stored next to raw chicken breasts and under raw ground beef patties. EHS also observed raw chicken (in pans) being stored on pans of cooked bacon and mushrooms in the walk-in cooler. As well as a pan of raw beef patties being stored on a box of liquid custard. Food shall be protected from cross contamination by:(ii) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (II) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. COS: Food employee/PIC voluntarily rearranged the meat products in both cold-hold units , during the inspection, to ensure that no cross contamination can occur.

Observed the 3 pans of lettuce, and tomatoes, to be cold holding at temperatures ranging from 51F-55F. Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C). COS: PIC voluntarily discarded the food products during the inspections. EHS suggested to owner that the food establishment uses deeper pans, in conjunction with an ice bath, to ensure that the food is able to remain at a 41F and below, during operating hours.

Observed the potato slicer to have an accumulation of food debris and build up. Employee was asked to disassemble the slicer and stated to EHS that it is broken and cannot be fully taken apart. (a) Equipment, Food-Contact Surfaces, and Utensils.

1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. EHS instructed the food establishment to discontinue use of the potato slicer until a replacement can be ordered. Owner stated that a repair company was coming to replace a part to ensure that it can be disassembled for cleaning and food safety purposes.

Observed several areas throughout the food establishment to have an accumulation of either grease and food debris. 2. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations.

3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. PIC to clean the reachable areas. Owner stated that someone is coming out to assess cleanliness of the vent system.

Cooked Bacon was observed inside the walk in cooler unit cooling and covered.
511-6-1.04(6)(e) - Cooling Methods (Pf, C) (e) Cooling Methods.

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; 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. Note: Bacon was uncovered during the inspection.

Observed tomatoes and shredded cabbage cooling while fully covered in walk-in cooler.

Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food.

Note: PIC uncovered the tomatoes during the inspection.

Observed several containers of food stored on the floor of the walk-in cooler.

Except as specified in paragraphs 2 and 3 of this subsection, food shall be protected from contamination by storing the food:

(i) In a clean, dry location;

(ii) Where it is not exposed to splash, dust, or other contamination; and

(iii) At least 6 inches (15 cm) above the floor.

Note: PIC immediately rearranged walk-in and placed the containers on the walk-in shelves.

Observed tomatoes cooling while fully covered in walk-in cooler.

Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food.

Note: PIC uncovered the tomatoes during the inspection.

Observed 3-compartment to peak at a temperature below 110 F.

Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the food service establishment. Pf

Note: PIC will call appropriate personnel to service the 3-compartment sink.

Rust accumulation was observed on the shelves inside the walk in refrigeration unit.