RABBITTOWN CAFE

Observed employee actively handling food in front food service area while wearing a wrist watch and another wearing a bracelet. 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: Manager immediately instructed employee to remove watch before washing their hands and returning to work.

Observed sanitizing solution in sanitizer compartment to have concentration of 0 ppm while dishes/equipment were actively being washed. A chlorine solution shall have a minimum concentration of 50 ppm. Corrective Actions: PIC immediately instructed food employee to drain sink compartment and prepare new chlorine solution at proper concentration before sanitizing clean equipment.

Observed raw chicken and cornbread mix in a cooling state while fully covered. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: Arranged in the equipment to provide maximum heat transfer through the container walls; and Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. Corrective Actions: PIC immediately uncovered both food items and placed them in WIF #2. See temperature log for cooling curve.

Observed inspection report dated 7/7/2024 to be posted instead of most recent inspection report. The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away. Corrective Actions: EHS informed PIC of importance to display most recent inspection report. PIC stated today's inspection report will be displayed.

Observed there to be no consistent date marking procedure. Various TCS (time/temperature controlled for safety) foods were marked with prep date and other foods were marked with discard date. The facility shall implement a date marking system that is consistent between all TCS foods throughout the restaurant. Corrective Actions: Manager stated all employees will be briefed on implementing a consistent date marking system.

Observed employee actively handling food in front food service area while wearing a wrist watch. 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: Manager immediately instructed employee to remove watch before washing their hands and returning to work.

Equipment is not being air-dried or adequately drained after cleaning and sanitizing them before using them in contact with food. Observed there to be several stacks of food containers that were recently washed and stacked wet which did not allow proper air-drying/drainage. After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining before contact with food. Corrective Actions: Manager separated the food containers to allow air-drying and informed the current employee actively washing dishes to ensure all equipment is properly air-dried.

Observed gaskets/seals on cold holding unit in poor repair. 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: Manager stated gaskets will be replaced.

Observed fixed equipment (sinks by dish washing area) exposed to spillage not sealed to adjoining equipment/walls. Equipment that is fixed because it is not easily movable shall be installed so that it is sealed to adjoining equipment or walls, if the equipment is exposed to spillage or seepage. Corrective Actions: Manager stated sinks will be caulked to walls.

tcs foods were observed 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. TCS foods were uncovered during the inspection.

The drainage pipes from the ice dispensing machine were observed inside the open site drain with no air gap.
511-6-1.06(2)(d) - Backflow Prevention, Air Gap (P) (d) Backflow Prevention, Air Gap. An air gap between the water supply inlet and the flood level rim of the plumbing fixture, equipment or nonfood equipment shall be at least twice the diameter of the water supply inlet and may not be less than 1 inch (25 mm). P.

Accumulated food debris was observed on the shelves inside the first walk in refrigeration unit. 511-6-1.05(7)(d) - Nonfood-Contact Surfaces (C) (d) Nonfood-Contact Surfaces. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

Cracked floor tiles were observed on the floor around the dish machine. 511-6-1.07(5)(a),(b) - Good Repair, physical facilities maintained; Cleaning, Frequency & Restrictions, cleaned often enough to keep them clean (C) (5) Maintenance and Operation.

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

Cracked ceiling light shields were observed above the food prep area in the kitchen.
511-6-1.07(5)(a),(b) - Good Repair, physical facilities maintained; Cleaning, Frequency & Restrictions, cleaned often enough to keep them clean (C) (5) Maintenance and Operation.

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

Observed plate and wiping cloth stored in hand sink upon arrival to facility. A handwashing sink shall be maintained so that it is accessible at all times for employee use. A handwashing facility may not be used for purposes other than handwashing. Note: PIC removed items from hand sink and educated employees on proper use of hand sinks.

Observed chlorine sanitizer in warewash machine with concentration of 0 ppm. Chlorine sanitizer solution shall have concentration between 50-100 ppm. Note: PIC will call appropriate personnel to service dish machine. Facility will wash, rinse, & sanitize dishes and equipment in 3-comp sink.