Gabagool

Observed multiple TCS food throughout main kitchen area being held in RIC or cooling drawers at temperatures above 41 F.

Rule: 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

Corrective Action: PIC will utilizes appropiate cooling methods and kitchen thermometer to ensure that all TCS held under cold holding methods will temp at 41 or below.

Observed multiple employee drinks throughout main kitchen area. Observed a large metal water bottle stored directly on top of prep top counter where multiple entrees were being plated for service. Observed drinks near sink in main kitchen area where raw meat had been thawing, and another near the panko and seasoning area.

Rule: 511-6-1.07(4)(b) - Designated Areas for Employee Activity, located to prevent contamination of food, equipment, utensils, linens, & single service articles (C) (b) Designated Areas for Employee Activity.

1. Areas designated for employees to eat, drink, use tobacco products and electronic devices shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination.

Corrective Action: PIC will institute an employee areas where all drinks will be stored.