JEFFERSON'S RESTAURANT

Observed bucket of pickles stored uncovered while not in use several times through inspection after lid being placed back on container. CA: Food must be stored covered in order to prevent potential contamination. COS: Lid was placed back on bucket each time. PIC will educate all employees to keep lid on containers

Observed scoop handle in direct contact with product (flour). CA: Scoop handles must not come into direct contact with product. COS: PIC removed scoop handle from product.

Observed employee personal items (lotion bottle) stored on shelf above closed boxes of gloves. CA: Employee personal items must be stored in a designated area to prevent potential contamination of facility equipment. COS: Lotion was moved to proper area.

Observed potentially hazardous TCS food (cupped ranch dressings) improperly cold holding above 41F in the reach-in cooler. PIC stated that they were previously holding using a time procedure and held on the counter top and were placed back in the cooler. The time log had been erased and there was no documentation of start time/discard time or initial temp. CA: PIC discarded tray of ranch dressing.

Observed employee handling food while wearing a watch and bracelets. CA: Discussed with PIC. Employee removed watch and bracelets.

Observed coving (baseboards) in the bulk ice machine room that was lifting from the wall. CA: Discussed with PIC. All finishes must be smooth and cleanable; coving will be repaired so it is fixed to the wall with no gaps.

Observed heavy dust build up on fan/vent in walk-on cooler and on the ceilings and walls surrounding the vent. CA: Discussed with PIC. Deep clean fan and surrounding finishes in moving forward increase the frequency of routine cleaning.

Observed raw shell eggs stored over RTE hot dogs and horizontally touching sliced cheese. CA: PIC rearranged cooler to have raw shell eggs on shelf with beef with proper separation

Observed 3 homemade wing sauce (special sauce and two versions of garlic parm) not not cold held =41°F sitting on counter top with other shelf stable sauce. CA: Educated PIC that once a shelf stable sauce is altered or mixed, it becomes a Time and Temperature Control for Safety food. Sauces had been out less then 4hours, PIC moved to cooler in ice bath to rapidly cool

Observed raw shell eggs stored over ready to eat sauces (special sauce and ranch) in the cook line prep cooler and raw philly steak meat stored over bell peppers, mushrooms, and sliced cheeses in the grill reach in cooler. CA: PIC immediately moved the raw shell eggs to the correct location and discarded the raw philly steak.

Observed multiple employee drinks stored on the prep table next to the salad prep cooler and employee hoodie stored on boxes of straws in the dry storage room. CA: The employee items were moved to the designated storage areas.

Observed multiple Time and Temperature Control for Safety foods not cold held ≤41°F in the prep top cooler closest to the dish machine: sour cream 54°F, salsa 60°F, italian dressing 58°F, slaw 54°F, spinach artichoke dip 56°F, sliced tomatoes 56 °F, hanging thermometer measured cooler temperature as 52°F; see temps. CA: Instructed PIC to move foods just placed in the cooler to another cooler to cool down and to discard any foods left in the cooler overnight. Recommended PIC to maintain temperature logs of units and to routinely check the temperature of foods in all coolers throughout the day. PIC discarded foods left overnight and moved the rest to cool down. Instructed PIC to not use the cooler until it has been serviced and the Health Department has verified that it is working correctly.

Observed bulk ice machine lid and flap not cleaned at a frequency necessary to maintain food contact surfaces clean to sight and touch. CA: Instructed PIC to detail clean the ice machine. Recommended cleaning the ice machine lid and high touch areas once per day, the flap once per week, and the upper cabinet and bin once per month.