The Lazy Frog

EHS observed onion skins and biscuit/croutons on the floor in the storage closet.

511-6-1.06(5)(r),(s) - Frequency, removal of refuse, recyclables and returnables often enough to minimize odors and attracting pests; Receptacles or Vehicles, removal from premises in approved manner (C).

C/A: PIC was informed that debris needed to be cleaned by the end of the shift. Regular/daily cleaning schedule needs to be put in place to maintain cleanliness.

Scoop in hushpuppy mix was a container with no handle. Container was in mix. PIC notified. Mix was thrown out.

511-6-1.04(4)(k) - In-Use Utensils, Between-Use Storage (C) (k)Storage of In-Use Utensils. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored:

1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container;

2.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;

3.On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified under DPH Rule 511-6-1-.05(7)(b) and (8)(a);

4.In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes;

5. In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not time/temperature control for safety food; or

6. In a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at a frequency specified under DPH Rule 511-6-1-.05(7)(b)3(vi).

Observed large tubs with flour, hushpuppy mix, and fish fry made of none food grade material. PIC notified. He stated he will replace them.

511-6-1.05(2)(a) - Equipment and Utensils, constructed of durable materials (C) (2) Design and Construction.

(a) Equipment and Utensils. Equipment and utensils shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.

Observed tcs items in steam well for Hot Holding under 135 degrees. Tcs items: Brown Gravy 60, Mac and Cheese 125, Mashed Potatoes 125, White Gravy 114, Stewed tomatoes 60, Rice 63. All items in steam well shall be heated to 165 or higher before being placed into steam well. Steam well shall be turned to a temperature that will keep all items at 135 or higher. PIC notified. Items under 135 covered and put back into oven.

511-6-1.04(6)(f) - Time/Temperature Control for Safety; Hot Holding (P) (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. 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 (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P

Observed hamburger patties and steaks in cooler drawers under grills at temperatures over 41 degrees. (Hamburger patties 45, hamburger 45, Steak 45, Steak 43, Steak 47). PIC notified. Cooler drawer unit should be turned down if possible. Food items should be 41 before being place in cooler unit. Items can be moved to RIC unit across from stove.

511-6-1.04(6)(f) - Time/Temperature Control for Safety; Cold Holding (P) (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. 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 (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P