City Pharmacy

14A: .04(4)(k)Observed the handle to the ice scoop stored in the ice behind the bar. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1. in the food with their handles above the top of the food and the container; 2. in running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 3. in a clean, dry container; or 4. 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 the required frequency. (C) Corrective Actions: Education was provided to the person in charge discussing to ensure all in use utensils are stored to prevent possible contamination. The ice scoop was relocated to an approved location.

5-2: .04(7)(e)The menus do not have the reminder statement on the menus where astricts indicate food items can be served raw or undercooked upon the request of the customer. If an animal food is served or sold raw, undercooked, or without otherwise being processed to eliminate pathogens, either in a ready-to-eat form or as an ingredient in another ready-to-eat food, the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective means. The disclosure and reminder statements shall be worded in legible type in all capital letters and no smaller than size #8 font, or if displayed on a menu board shall be printed no smaller than the smallest letter in used for a menu item. (Pf) Corrective Actions: The person in charge did edit all menus and reprinted them.

11C: .04(6)(c)Observed shrimp thawing in still water. Time/temperature control for safety food shall be thawed: 1) under refrigeration that keeps the food at 41°F or below; 2) completely submerged in running water with the temperature of the water at 70°F or below, and the no part of the food exceeding 41°F; 3) as a part of the cooking process. (C) Corrective Actions: Education was provided to the food employee to ensure the water is on at a continuous flow with a temperature no greater than 70 degrees; other alternative methods were also discussed. The shrimp were placed under running water.

14A: .04(4)(k)Observed in use utensils stored in sanitizer water. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1. in the food with their handles above the top of the food and the container; 2. in running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 3. in a clean, dry container; or 4. 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 the required frequency. (C) Corrective Actions: Education was provided to the person in charge discussing to ensure in use utensils are store in hot water only (135 degrees or hotter) if stored in water. Other methods to store in use utensils were also discussed. The utensils were washed, rinsed and sanitized and placed in hot water exceeding 135 degrees F.

18: .07(5)(k)Observed multiple roaches and gnats throughout the kitchen, bar and oyster bar of the facility. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by:

1. Routinely inspecting incoming shipments of food and supplies; (C)
2. Routinely inspecting the premises for evidence of pests; (C)
3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under subsections (6)(e), (6)(m), and (6)(n) of this Rule; (Pf) and
4. Eliminating harborage conditions.(C) Corrective Actions: The facility must work closely with their pest control company to eliminate the insects.