Rutledge's Cafe

Observed raw animal foods not properly separated from each other in holding unit. COS: Order rearranged. CA: Ensure proper raw meat storage according to cooking temperatures. See order of storage handout given at inspection.

Observed raw wood holding stainless steel to kitchen wall. CA: Seal or paint with washable paint.

Light seen under door. CA: Add weather stripping to exterior door.

Observed employees and PIC cooking and cleaning without sanitizer set up. CA: set up sanitizer according to code. See educational pamphlet on proper methods and frequency, put into practice, and monitor practices.

Observed lunch rush foods at room temperature. CA: Discard foods found at room temperature and ensure employees are properly cooking, cold/hot holding, and reheating for hot holding time/temperature control for safety food including the use of time as public health control procedures. See educational pamphlet on code requiring a policy and documentation of the time food is held at room temperature.

Observed ground beef on shelves above fish and pork chops. CA: see storage chart for proper order. Move ground beef below shelves with fish and pork. Code: Ensure food is received and maintained at the required temperatures, protected from contamination, unadulterated, and accurately presented, by routinely monitoring the employees’ observations.

Cut tomatoes missing cold holding and fried chicken missing hot holding. CA: add additional equipment for cold and hot holding, use time as a public health control, and / or add ice bath set up for cold held food left at room temperature.

Observed open container of cut tomatoes under corkboard actively used with thumbtacks. CA: only covered food in this area, move board, or prepare foods in location where is protected from possible contamination.

Observed grease accumulating on cabinets and microwave. Observed food debris on equipment cart and towel staging table. CA: Clean areas. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Multiple non-food contact surfaces are dirty (exteriors of equipment, exteriors of food containers, fans)

Observed accumulation on floor in hard to see and reach areas underneath and behind stationary equipment. Observed areas of the floor that need to be repaired and or resurfaced. All surfaces should be properly constructed and easily cleanable.

Violation Code Reference 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.

(b) Cleaning, Frequency and Restrictions.

1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

2. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing.