Pickle Barrel Cafe

Observed employee chopping up lettuce, and touching the lettuce with his bare hands. The lettuce was for salad.

CA: Except when washing fruits and vegetables or as specified under subsection (a)4., food employees shall not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment. 3. Food employees shall minimize bare hand and arm contact with exposed food that is not in a ready-to-eat form. 4. Paragraph (a)2. of this subsection does not apply to a food employee that contacts exposed, ready-to eat food with bare hands at the time the ready-to-eat food is being added as an ingredient to a food that: (i) Contains a raw animal food and is to be cooked in the food service establishment to heat all parts of the food to at least the minimum time/temperatures specified in DPH Rule 511-6-1-.04(5)(a)1. and 2. and DPH Rule 511-6-1-.04(5)(b); or (ii) Does not contain a raw animal food but is to be cooked in the food service establishment to heat all parts of the food to a time/temperature of at least 145°F (63°C); and (iii) The ready-to-eat food must be identified for cooking use only and kept separate from other ready-to-eat food that will not be cooked as specified in paragraphs 4.(i) and (ii) of this subsection.

COS: Discarded during inspection.

Dish machine not working correctly. Sanitizer level for the dish machine was measured at 0ppm with the test strips.

CA: 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, and shall be used as follows: 1. A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the chart in the manual.

COS: Not using dish machine until it is fixed. Using 3 compartment sink until maintenance can come and fix it.

Bottle of degreaser was stored near the oven, and next to a container of sugar. Another bottle of chemical was stored next to plates in the cooking area.

CA: Poisonous material shall be stored so that they cannot contaminate food, equipment by separating the toxic materials by spacing or partitioning.

COS: Moved during inspection.

Burger (48), Turkey (49), Corned beef (47), cold holding in reach in cooler above 41 deg f. Food being held cold shall be maintained at 41 or below. COS out of temp food discarded.

Dumpster door open. Receptacles shall be kept covered.

Test strips for sink sanitizer expired. (Quat) A test kit shall be provided that accurately measures the concentration.

Raw ground beef stored over raw shrimp in the lowboy cooler under the grill. Food shall be protected from cross contamination by arranging each type of food so that cross contamination of one type with another is prevented. COS: manager rearranged cooler so that the raw ground beef was not over the raw shrimp.

Multiple employees cooking or prepping food without hair restraints. Employees prepping or handling food shall use effective and clean hair restraints. COS employees put on hair restraints.

Tumbler on counter and can drink in the beer cooler at bar. Lockers or other suitable facilities shall be used for the storage of employee possessions.

Multiple foods throughout facility not labeled (butter, sugar, cinnamon sugar, and 2 bins of food). Except for containers holding food that can be readily and unmistakably recognized, working containers holding food or food ingredients that are removed from their original package shall be labeled. COS: Labeled during inspection.

Spoon stored in pimento cheese and cup stored in salsa. Both used as dispensing utensils. During pauses in food preparation or dispensing, food prep and dispensing utensils shall be stored: in the food with their handles above the top of the food. COS: Moved during inspection.

Chicken wings in the reach in cooler temped at 46 deg f. All tcs food being cold held shall be maintained at 41 deg f or below. COS: Chicken put into cooler to cool during inspection. The lid for the cooler had been open to long.

Seasonings not labeled (lemon pepper, sugar) and sauces not labeled. Except for containers holding food that can be readily and unmistakably recognized all working containers holding food a food ingredients shall be clearly labeled.