J. CHRISTOPHER'S

Observed pink and black accumulation inside the ice bin, located in the main kitchen. Except when dry cleaning methods are used as specified under subsection (7)(e) of this Rule, surfaces of utensils and equipment contacting food that is not time/temperature control for safety food shall be cleaned:

(i) At any time when contamination may have occurred;

(iv) In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment:

(I) At a frequency specified by the manufacturer; or

(II) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. PIC to drain the ice machine at COB. Ice machine also will need to be washed, rinsed and sanitized prior to making more ice.

11-6-1.05(7)(c) - Cooking & Baking Equipment (C) (c) Cooking and Baking Equipment.

1. The food-contact surfaces of cooking and baking equipment shall be cleaned at least every 24 hours. This subsection does not apply to hot oil cooking and filtering equipment if it is cleaned as specified under subsection (7)(b)3(v) of this Rule.

2. The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. Note: Observed accumulation of debris in microwave cavity and around the seals.PIC instructed to clean microwave cavities and seals every 24 hours. PIC cleaned seals and cavities at time of inspection.

511-6-1.05(10)(e)1,2,4 - Equipment, Utensil, Linens, stored 6" off floor in clean, dry location (C) (e) Equipment, Utensils, Linens, and Single-Service and Single-Use Articles.

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. Clean equipment and utensils shall be stored as specified under paragraph 1 of this subsection and shall be stored:

(i) In a self-draining position that allows air drying; and

(ii) Covered or inverted. 4. Items that are kept in closed packages may be stored less than 6 inches (15 centimeters) above the floor on dollies, pallets, racks, and skids that are designed as specified under subsection (2)(hh) of this Rule. Note: Observed multiple plates and bowls on prep line to not be inverted or covered. PIC stated they would place a saran wrapped covered plate on of the others to act a barrier.

Observed covered shredded cheese to be cooling underneath the prep top cooler #2 cooling while fully covered. Also observed canadian bacon to be cooling with no effective cooling method. 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 (iv) Stirring the food in a container placed in an ice water bath; Pf (v) Using containers that facilitate heat transfer; Pf 2. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: (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: PIC immediately uncovered container of cheese and placed Canadian bacon on ice bath during the inspection.

Observed back door to be left open and flies were observed in the kitchen area.

Except as specified in paragraphs 2 through 5 of this subsection, outer openings of a food service establishment shall be protected against the entry of insects and rodents by:

(i) Filling or closing holes and other gaps along floors, walls, and ceilings;

(ii) Closed, tight-fitting windows; and

(iii) Solid, self-closing, tight-fitting doors.

Note: PIC closed back door during the inspection.

Observed an accumulation of food debris on each gasket located underneath the prep top coolers as well as food spillage and debris on the bottom of prep top cooler #2.

Nonfood-Contact Surfaces. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

Note: PIC to get gaskets and bottom area of prep top cooler #2 at the COB.

Observed hand sink in the grill prep area to still be running when turned off.

Good Repair. All physical facilities shall be maintained in good repair.

Note: PIC to call appropriate personnel to ensure sink is in working order.

Milk was observed in the reach in refrigeration unit at the waitress section with an expiration sell by date of 8/21/2024. 511-6-1.04(8)(b) - Expired Foods (P) (b) Expired Foods. Prepackaged sandwiches, eggs, infant formula, shucked oysters, milk, and time/temperature control safety foods that are labeled as “keep refrigerated” and that are for sale or service to the consumer or used as an ingredient in other foods shall be immediately discarded and shall not be sold, served, or used after the manufacturer’s expiration date or the sell-by date. P

Note: The Manager voluntarily discarded the milk during the inspection.

Observed 2 mops to not be in the position to properly air-dry. After use, mops shall be placed in a position that allows them to air-dry without soiling walls, equipment, or supplies. COS: PIC voluntarily repositioned the mops to ensure proper air-drying occurs.

Observed pico de gallo cooling in walk-in cooler while fully covered. 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 (iv) Stirring the food in a container placed in an ice water bath; Pf (v) Using containers that facilitate heat transfer; Pf 2. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: (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: PIC immediately uncovered container during the inspection.

Observed there to be no QAC test strips in facility. A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided. Note: PIC will order QAC test strips.