Captain D's #3805

Observed no paper towels at the handwashing sink in the men's restroom. Each handwashing sink or group of adjacent handwashing sinks shall be provided with individual, disposable towels. The person in charge (PIC) added a paper towel roll to the dispenser.

Observed Coleslaw (45 F), Rice (45 F), and Green beans (50 F) inside the walk-in cooler above 41F. These food items were prepared approximately 30 minutes prior to my arrival. The items were also tightly covered. All other food items inside the unit are below 41F. All cold-hold Time/Temperature Control for Safety (TCS) foods must be 41°F or below. COS: PIC vented the times.

Observed the in-use 3 compartment sink dispensing 0 parts per million (ppm) of sanitizer. 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: 150 ppm. Replace and Remake sanitizer solutions to appropriate levels.

Observed rice and green beans tightly covered inside the walk-in cooler. The food items were prepared prior to my arrival. 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. COS: Food items were vented to allow proper cooling.

Observed two employees prepping and cooking food without a hair 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. Employees put on a hair restraint.

Observed the top lid open with with refuse stored inside. Also observed the lid to the grease receptacle open. Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered: With tight-fitting lids or doors if kept outside the food service establishment. Close lid on both refuse containers.

Observed shrimp (51F) inside the reach-in cooler above 41F. The ambient air temperature (46°F) is also above 41°F. Noticed blockage of ice in the top area inside the unit, which indicates the unit might not be operating properly. All cold-hold Time/Temperature Control for Safety (TCS) foods must be 41°F or below. The ambient air temperature must also be 41°F or below. Corrected on Site (COS): shrimp discarded and other TCS foods in correct temperature moved to the walk-in cooler. Please have the unit serviced/repaired by a reputable company. No TCS foods allowed inside of the unit until the unit has been repaired/serviced and the ambient air temperature is 41°F or below.

Observed time/temperature control for safety food items being cold held above 41F inside the walk in cooler. Observed seasoned rice (43F), and sliced American cheese (43F). Observed sour cream (53F) inside the reach in cooler near the drive-thru window. 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 41°F. Person in Charge (PIC) discarded the rice as it was prepared the day prior. The sour cream was placed on an ice bath as the PIC states the container of sour cream packets were on the counter for 5-7 minutes.

Observed no paper towels at the handwashing sink in the men's restroom. Each handwashing sink or group of adjacent handwashing sinks shall be provided with individual, disposable towels. Replace the paper towels.

Observed several food grade containers stacked wet after wash, rinsing, and sanitizing. After cleaning and sanitizing, 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. COS: PIC re-washed, rinsed, & sanitized food containers. Recommend pyramid stacking after cleaning and sanitizing to allow containers to be completely dry before stacking.

Observed the prep top/reach-in cooler unit combo used to make sandwiches not holding TCS foods at 41F or below. Person in charge (PIC) looked behind and it had gotten unplugged. Time/temperature control for safety (TCS) foods shall be kept at 41F at all times when cold held. PIC plugged in the unit and put everything inside back in the walk-in to cool down until the unit cools down to below 41F.

Observed the front reach-in unit that hold butter and sour cream being held above 41F. Ambient was 51F. Time/temperature control for safety (TCS) foods shall be held at 41F and below when cold held. Discard items and call maintenance to come and check all units. Do not use until repaired by maintenance.

Observed the facility using sanitizer wipes, however the concentration levels of the sanitizer solution below 50 ppm, which is below the manufacture's specifications of 150 ppm. 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: 150 ppm. Remake sanitizer solutions to appropriate levels.

Observed the side door open with refuse stored inside. Also observed a trash can full of food stored outside uncovered. Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered: With tight-fitting lids or doors if kept outside the food service establishment. Close lid on both refuse containers.

Observed employee's cup store near the prep line and other areas of the main kitchen near customer's food items without a straw and lid. Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. However, drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee’s hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles will be allowed. Employee discarded the cups.

Observed light coming in from outside along the bottom right part of the back door. Outer openings of a food service establishment shall be protected against the entry of insects and rodents by filling or closing holes and other gaps along floors, walls, and ceilings; closed, tight-fitting windows; and solid, self-closing, tight-fitting doors. Get a new threshold for the bottom of the back door.

Observed an employee prepping and cooking food without a hair 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. Employee put on a hair restraint.

Observed light coming in from outside along the bottom right part of the back door. Outer openings of a food service establishment shall be protected against the entry of insects and rodents by filling or closing holes and other gaps along floors, walls, and ceilings; closed, tight-fitting windows; and solid, self-closing, tight-fitting doors. Get a new threshold for the bottom of the back door.