Perdue - Main

Observed the person in charge (PIC) with a beard, handling and prepping food without wearing a beard restraint. . 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. Put on a beard restraint.

Observed containers of prepped cut lettuce and cooked chicken both in the cooling process tightly covered inside the walk in cooler. 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. Employee air vented the food containers.

Observed sliced American cheese (46F), shredded cheese (47F), and liquid eggs (47F) inside of the prep cooler above 41F. The ambient air temperature is at 40F. Possibly the food items are warm because the unit was open. Also, liquid eggs (46F) were on the outside cold-held trailer above 41F. The ambient air temperature was 45°F but increased to 46°F. The temperature on the trailer was set to 40F. All cold hold Time/Temperature Control for Safety (TCS) foods must be 41F or below. Corrected on Site (COS): Food items were discarded. The representative at the establishment was able to adjust the ambient air temperature to 36F for the trailer to decrease in temperature to keep the food items maintained at the correct temperature.

Observed the scoop handle lying on the flour inside of the flour bin. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored in food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon. The handle must be stored away from the flour.

Observed an employee using a wiping cloth to dry a food-grade container after washing, rinsing, and sanitizing. After cleaning and sanitizing, equipment and utensils, equipment and utensils shall be air-dried or used after adequate draining before contact with food; and may not be cloth-dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry. Corrected on Site (COS): The employee re-washed, re-rinsed, and re-sanitized the food-grade container and stored the container in an area to air dry.

Observed heads of lettuce inside of the walk-in cooler with mold on them. Food shall be safe, unadulterated, and honestly presented. Corrected on Site (COS): Lettuce discarded.

Observed raw chicken stored on a shelf above raw pork inside of the walk-in cooler. Food shall be protected from cross-contamination by separating raw animal foods during storage, preparation, holding, and display from other raw meats by storing them according to their final cook temperatures. Corrected on Site (COS): The Person in Charge (PIC) moved the raw pork to a separate location from the raw chicken.

Observed cooked turkey wings (44F and 46F), hot dogs (47F), Philly steak (46F), collard greens (46F), and chicken (45F) inside of the walk-in cooler above 41F. The ambient air temperature inside the unit is 44F (according to the thermometer inside of the unit) and 47F (according to the inspector's thermocouple). Possibly the unit's door is not being closed tightly once the employees enter and exit the unit. All cold hold Time/Temperature Control for Safety (TCS) foods must be 41F or below. Corrected on Site (COS): Food items discarded. The walk-in cooler must be serviced/repaired today.

The Person in Charge (PIC) not ensuring the food items are stored correctly to be protected from contamination, the food is in good condition, the sanitizer is at the correct Parts Per Million (ppm) inside of the sanitizer buckets, the Time/Temperature Control for Safety (TCS) foods at the correct cold hold temperatures, and TCS foods are being date marked. The PIC must ensure the items mentioned are being done correctly: food is in good condition, food is at the correct temperature, food is stored correctly to prevent contamination, sanitizer is at the correct ppm, and TCS foods are dated marked. Ensure employees are trained properly on the items mentioned.

Observed 0 Parts Per Million (ppm) of Quat sanitizer inside of the sanitizer buckets in the front food service area and in the main kitchen. Sanitizer solution must be inside of the sanitizer buckets when being used. Quat sanitizer solution must be at the correct ppm according to the manufacturer's recommendations. Remake sanitizer solution for sanitizer buckets.

No consistent date-marking procedure was observed today. The same items that were uncovered in the walk-in cooler also did not bear a prep or a discard date. These foods must be dated with a prep date and/or a discard date. Coach staff on date-marking procedures.

Observed condensation dripping from the ceiling inside of the walk-in cooler near the packages of covered bread. Food shall be protected from contamination. Please have the walk-in cooler repaired to eliminate the condensation dripping from the ceiling inside of the walk-in cooler.

Observed an employee serving food wearing a watch on their wrist. 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. Remove the watch from the wrist before handling food.

Observed an umbrella and an employee apron stored around single-use items on a storage shelf. Employee items must be stored away from food, single-use items, clean equipment, and clean linen. Designate an area for employees to store their items.

Observed prepped turkey salads (46F) inside the prep top cooler near the cash registers. Ambient air temperature of the unit is 40F. Per person in charge the salads were prepped this morning. Time/temperature control for safety (TCS) shall be maintained at 41F or below. Employee relocated salads to walk in cooler to decrease the temperature.

Observed fish fillets inside the steam table with a temperature of 111F. Temperature of the water inside the steam table is 208F.. 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 135F or above. Employee removed fish to be reheated. Recommeded placing more water inside the steam table due to the pans being used are shallow.

Observed an employee washing dishes, however there was no sanitizer being used. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified under subsection (8)(b)3 of this Rule shall meet the requirements specified in DPH Rule 511-6-1-.07(6)(g), shall be used in accordance with the Environmental Protection Agency (EPA)-registered label use instructions P, and shall be used as follows: 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. Person in charge obtained sanitizer, employee will re-wash, rinse and sanitize utensils.

Observed cooked sausage patties and sausage links tightly covered while in the cooling process with condensation on the wrap coverings while being stored inside of the walk-in cooler. 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. Educate and train staff on proper cooling methods. Person in charge vented the food items.

Observed no water at the rear hand sink, per person in charge there is a malfunction with the sensor.Water under pressure shall be provided to all fixtures, equipment, and nonfood equipment that are required to use water except that water supplied as specified under subsection (1)(k)1 and 2 to a temporary food service operation or in response to a temporary interruption of a water supply need not be under pressure. Have the hand sink repaired.

Observed water draining into a bucket beneath the front hand washing sink. A plumbing system shall be repaired according to law; P and maintained in good repair. Have drainage repaired.

Observed sliced cheese (45 F) inside of the prep cooler. The ambient air temperature (per inspector's thermocouple) is at 48 F and 41F and 43 F (per two thermometers inside of the unit). The lid on the prep top cooler was left open for some time and noticed the lower part of the unit was overcrowded with food items which might have caused the air to not circulate inside, causing the sliced cheese to increase in temperature. Per employees when asked by the Person In Charge (PIC), the unit was not stocked this morning. All cold-hold TCS foods must be 41 F or below. Corrected on Site (COS): Food items inside of the unit that were prepped this morning were moved to the walk-in cooler. The sliced cheese was discarded. Please keep the unit closed as much as possible and do not overcrowd the unit inside with food items.

Observed rice (113F) in the warming cabinet and pizza (112F) in the pizza warmer not being held at 135F or above. Time/temperature control for safety foods being hot held shall be held at 135F or above at all times. Rice is beig reheated to 165F along with the pizza since they were made 2 hours ago.

Observed both handsinks in the kitchen without paper towels. Each handwashing sink or group of adjacent handwashing sinks shall be provided with individual, disposable towels; a continuous towel system that supplies the user with a clean towel; or a heated-air hand drying device. Person in charge (PIC) placed paper towels at the handsinks.

Observed a gallon container of milk with a use by date of 10/2/23. 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. Discard milk.

Observed an employee serving food with a beard and no beard restraint. 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. Have bearded employees wear beard restraints when handling food.

Observed two employees wearing a watch while preparing and handling food. 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. Both employees removed their watches.