Props

Observed an employee at the grill actively preparing food with a bracelet on.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. COS: PIC removed the employee from food prep duties.

Observed raw shell eggs (49°F), Pepper jack cheese (48°F), Sliced tomatoes (44°F) inside the prep top cooler. The ambient air temperature of the unit is 40°F. 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. COS: Food items were discarded.

Observed raw fish products: Pink salmon in reduce oxygen packaging thawing or has thawed inside the vacuum sealed containers, that states "Open Before Thawing". Reduced oxygen packaged fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment: Prior to its thawing under refrigeration that maintains the food temperature at 41°F or less. Employee removed fish from packaging.

Observed the dumpster side door open with trash being stored inside. 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 dumpster side door.

Observed gravy containers that improperly cooled with temperatures of 46F and 49F after being prepared on 12/3/24. Cooked time/temperature control for safety food shall be cooled: (i) Within 2 hours from 135°F (57°C) to 70°F (21°C); P and (ii) Within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or less. Use proper cooling methods. Pre-made gravy discarded.

Observed on the blades of the can opener and deli slicer. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Deli slice components and and can opener taken to ware wash area to be cleaned and sanitized. Clean food contact surfaces as often as necessary.

Observed containers of gravy that had not cooled properly, due to being filled to high in the containers. 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; (ii) Separating the food into smaller or thinner portions; (iii) Using rapid cooling equipment; (iv) Stirring the food in a container placed in an ice water bath; (v) Using containers that facilitate heat transfer; (vi) Adding ice as an ingredient; or (vii) Other effective methods. 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. Gravy discarded. Use proper cooling methods when cooling.

Observed sticky fly traps with dead insects on them hanging in the kitchen above food prep area. Insect control devices shall be installed so that: (i) The devices are not located over a food preparation area; and (ii) Dead insects and insect fragments are prevented from contact with exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles. Remove/relocate insect control devices away from food preparation areas.

Observed multiple container lids and a plastic scoop that had been chipped or scorched. Materials shall be resistant to pitting, chipping, crazing, scratching, scoring, distortion and decomposition. PIC had replaced container lids and scoop that were chipped or distorted. Replace distorted items as necessary.

Observed no paper towels at the hand washing sinks in the food prep and bar areas. Each handwashing sink or group of adjacent handwashing sinks shall be provided with: Individual, disposable towels. Employee refilled paper towel dispenser.

Observed raw fish products: Pink salmon, Snapper and Barramundi in reduce oxygen packaging thawing or has thawed inside the vacuum sealed containers, that states "Open Before Thawing". Reduced oxygen packaged fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment: Prior to its thawing under refrigeration that maintains the food temperature at 41°F or less. Employee removed fish from packaging.

Observed single use souffle cups being used to dispense food inside the sugar and corn mango sauce containers. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: in the food with their handles above the top of the food and the container. Employee removed souffle cups from the containers.

Observed 0 parts per million (ppm) of chlorine sanitizer dispersing from the in use dish washing machine inside the bar area. 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 chlorine solution shall have a minimum temperature based on the concentration and pH of the solution. Have the unit repaired, utilize three compartment sink to wash, rinse and sanitize utensils.