ROOSTERS CAFE

Observed in use tongs stored on the oven door handle. Observed ready to use utensils stored in containers with food and physical debris on the bottom. Observed several plates and bowls throughout the kitchen stored food contact surface up and unprotected. All utensils must be cleaned prior to use and stored in a manner that prevents their contamination.

Observed napkins in the back dry storage area and single-use items at the bar not stored covered to prevent contamination. Single use items must be protected from contamination as they are not washed, rinsed, and sanitized before service.

Observed food and physical debris accumulation on equipment handles, floors throughout the facility, undershelves, and outside of several food storage containers. All nonfood contact surfaces must be sanitized as often as necessary to prevent contamination of employee hands and gloves, food items, and in use utensils.

observed that the walk-in-cooler had water pooling on the floor. Facility staff stated that the facility sometimes has trouble with rainwater intrusion. The facility must be kept in good repair and designed to prevent rainwater from entering the facility.

Observed that the vent hood had excessive grease built-up over the fryers. Facility states that it will be serviced tonight.

Observed trash/food debris/grease on the ground around the dumpsters and grease barrel. This area must be kept free of excessive trash and food debris to keep from attracting pests.

Observed the chemical sanitizing dishmachine in use without reaching a minimum wash temperature of 120 degrees per manufacturer specifications. Temperature gauge and Inspector dish plate thermometer read 111 degrees maximum after multiple wash cycles. COS Manager called technician for service and 3 compartment sink will be used until dishmachine functions properly. Dishmachine was dispensing Cl sanitizer appropriately at 100 ppm.

Observed two QUAT buckets on the grill/cook line with concentrations below 200 ppm. Observed two QUAT spray bottles in the bar/front food service area with concentrations at 0 ppm. QUAT sanitizer is dispensed from 3 comp sink. Discussed water temperature used to make sanitizer solution as a possible cause of lower sanitizer concentrations.

Observed the interior walls and ceiling of the large ice machine in the kitchen and the soda gun nozzle at the front bar to have significant accumulation of mold-like debris. Observed several ready to use plates and bowls with chipped edges and dried food debris. Food contact surfaces such as these must be cleaned and sanitized as often as necessary to prevent debris build up and protect the food item dispensed from contamination and must be kept in good condition.

Observed in use tongs stored on the oven door handle and on a prep surface with accumulated debris and trash at the cookline. Observed ready to use utensils stored in containers with food and physical debris on the bottom. Observed several plates and bowls throughout the kitchen stored food contact surface up and unprotected. All utensils must be cleaned prior to use and stored in a manner that prevents their contamination.

Observed multiple dry good spice containers and large pickle buckets reused throughout the facility for holding food items including raw chicken, chili, stew, pasta, and cut produce. Observed single use Styrofoam bowls in dry good containers used as scoops for dispensing the food item. Single use items may not be reused and must be discarded after their intended, single use.

Observed improper flow of dirty to clean dishes in the dishpit. With consideration of 3 compartment sink and dishmachine placement, dirty dishes must start between the two and flow to clean outwardly to prevent contamination of clean dishes. Observed employee stacking wet food storage containers prior to air drying the containers. All dishware must be air dried prior to stacking for storage. COS dishpit cleaned and sanitized and flow corrected.

Observed food and physical debris accumulation on equipment handles, gaskets, and interior shelves, dry good storage shelves, air drying racks, fans in the kitchen, gaskets of reach in freezers, shelves beneath prep tables, floors throughout the facility, exterior of the dishmachine, and outside of several food storage containers. All nonfood contact surfaces must be sanitized as often as necessary to prevent contamination of employee hands and gloves, food items, and in use utensils.

Observed floor drains in front bar and by the large kitchen ice machine to have significant food waste and debris collection as well as an odor. Observed leak beneath dishpit hot water heater. Observed holes in the wall above mounted potato slicer in prep area. Physical facility must be maintained in good condition.

Observed significant grease build up on vent hood over grill and fryers on cookline. Obvious drips and runs were observed. The vent hood must be maintained and cleaned as often as necessary to protect the integrity of the food items under it from contamination. Manager placed work order for professional service.

Observed no clear place for employee items throughout kitchen. Observed employee items such as phones, chargers, speakers, keys, drinks, and wallets stored on air drying racks, prep surfaces, and food storage shelves throughout the dishpit, dry good storage area, and cookline. Employees must have a designated place for storage of their items to prevent contamination of food items, food contact surfaces, utensils, and employee hands and gloves. COS employee items moved to more appropriate location

Observed no sanitizer in sani bucket at cookline. Observed chlorine sanitizer in spray bottle 100ppm above acceptable concentration. Observed nozzles on tea urns and soda gun at bar with debris. Sanitizer must be made and kept at proper concentrations in spray bottles and sani buckets. Food contact surfaces and equipment must be cleaned of debris and soaked in sanitizer.

Observed food items removed from original containers or made in house and kept longer than 24hrs with no date mark. All items removed from original packaging or made in house must have a date mark and be labeled with the common name of the food item.

Observed excessive food debris on floors of cookline upon arrival. Observed food debris on handles of coolers and on outside of microwaves. Observed debris in grooves of ice bid lid. Observed debris on lids of wing sauces on on spices and bulk dry goods in dry storage. These surfaces must be cleaned with sanitizer and kept free of debris. COS All areas listed were cleaned.