DARI SPOT

Observed several containers of coleslaw to be cooling while covered.

Cooling Methods (Pf, C) (e) Cooling Methods.

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.

COS: PIC removed the cover from the containers of coleslaw during inspection.

Observed several food employees actively preparing food without hair restraints.

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.

Note: PIC voluntarily instructed employees to place a proper hair restraint on during inspection.

Observed several gaskets located on the reach in coolers in the main kitchen to have a build up of food debris.

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

Note: PIC stated they will clean all gaskets at the COB.

Observed two personal cups to be stored in the main kitchen area.

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.

Note: PIC voluntarily placed both personal cups in a designated area for employee activity.

Observed sanitizer bucket located in the main kitchen area to be tested with a chemical kit and registered to have a QAC concentration of 0ppm.

A quaternary ammonium compound solution shall have a minimum temperature of 75ºF (24ºC), P have a concentration as specified in DPH Rule 511-6-1-.07(6)(g) and as indicated by the manufacturer’s use directions included in the labeling, P and be used only in water with 500 ppm hardness or less or in water having a hardness no greater than specified by the EPA-registered label use instructions.

Note: PIC remade sanitizer solution during inspected and registered to have a QAC concentration of 200-400ppm.

Observed multiple food containers throughout the food establishment to be in the cooling process, while fully covered.

When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: 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 voluntarily loosely covered all food containers that were in the cooling process during the inspection.

Observed several food employees actively preparing food without hair restraints.

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.

Note: PIC voluntarily instructed employees to place a proper hair restraint on during inspection.

Observed food employee actively preparing food with bracelets on wrist.

Jewelry. 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: PIC voluntarily instructed food employees to remove bracelets from wrist during inspection.