Lil Mary's Soulfood

Observed cooked yams within steam well at 100F. Unit was disconnected and knob was set lower than 135F.

511-6-1.04(6)(f) - Time/Temperature Control for Safety; Hot 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: Had yams reheated 165F and discussed with PIC to ensure unit is on at all times of usage and at proper temeprature.

Observed canned drinks and condiment boxes sitting on the floor.

511-6-1.04(4)(q) - Food Storage (C) (q) Food Storage.

1. Except as specified in paragraphs 2 and 3 of this subsection, food shall be protected from contamination by storing the food:

(i) In a clean, dry location;

(ii) Where it is not exposed to splash, dust, or other contamination; and

Corrective action: Discussed with PIC that all foods must be kept above 6" above the ground.

Observed several live flies at front food service.

511-6-1.07(2)(k) - Insect Control Devices (C) (k) Insect Control Devices, Design and Installation.

1. Insect control devices that are used to electrocute or stun flying insects shall be designed to retain the insect within the device.

2. Insect control devices shall be installed so that:

(i) The devices are not located over a food preparation area; and

(ii) Dead insects and insect fragments are prevented from contact with exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles.

Corrective action: Discussed with PIC to ensure insects are properly controlled within facility.

Observed front glass door of facility with gaps that allow for pests to enter facility.

511-6-1.07(2)(m) - Outer Openings Protected (C) (m) Outer Openings, Protected.

1. Except as specified in paragraphs 2 through 5 of this subsection, outer openings of a food service establishment shall be protected against the entry of insects and rodents by:

(i) Filling or closing holes and other gaps along floors, walls, and ceilings;

(ii) Closed, tight-fitting windows; and

(iii) Solid, self-closing, tight-fitting doors.

Corrective action: Disucssed with PIC to have areas sealed.

Observed new fryer equipment within facility not under hood system as there is not enough space within hood system to accommodate it.

511-6-1.05(3)(d) - Ventilation Hood System, Adequacy, adequate to prevent grease & condensation build-up (C) (d) Ventilation Hood Systems, Adequacy. Ventilation hood systems and devices shall be sufficient in number and capacity to prevent grease or condensation from collecting on walls and ceilings.

Corrective action: Discussed with PIC, that they cannot have the fryer within facility because it cannot be accomodated within existing hood.

Observed cooked chicken, beef and mac and cheese within warmer cabinet at kitchen below 135F; was cooked around 11am.

511-6-1.04(6)(f) - Time/Temperature Control for Safety; Hot 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 reheated food to 165F. Unit is shut off due to high temperature continues to cook food; unit shows 161F. Recommended to lower temperature as long as its above 135F.

Observed sanitizer test strips on-site were for chlorine and not quaternary which is the sanitizer they are currently using.

(i) Sanitizing Solutions, Testing Devices. A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided. Pf

Corrective action: Spoke with PIC to acquire quaternary sanitizer test strips as soon as possible

Observed cooked chicken within line at 121F.

511-6-1.04(6)(f) - Time/Temperature Control for Safety; Hot 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: Chicken was cooked around 40 minutes before, had reheated to 165F or above and for the steam table to be raised in temperature. Observed water levels low, recommended to add more water so more surface area of the plate is covered.

Observed handwashing sink within kitchen not accessible due to plumbing problems. Currently using the wash section of the three compartment sink to wash hands.

511-6-1.06(2)(o) - Using a Handwashing Sink- Operation & maintenance (Pf) (o) Using a Handwashing Sink.

1. A handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf

Corrective action: Spoke to PIC to have handsink fixed as soon as possible.

Observed no bodily fluid kit on-site.

511-6-1.03(6) - Clean-up of Vomiting and Diarrheal Events(Pf) (6) Responding To Contamination Events. A food establishment shall have written procedures for employees to follow and an EPA registered disinfectant effective against Norovirus available on-site at the food service establishment when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter.Pf

Corrective action: Spoke with PIC to acquire bodily fluid kit with instructions as soon as possible.

Observed outside barbecue pit (in-use) with no permanent overhead protection.

(vi) Outdoor barbeque pits or barbeque cookers shall be protected with permanent overhead protection and placed on an easily cleanable surface such as smooth finished concrete; Pf

Corrective action: Spoke to PIC that bbq pit required permanent overhead protection

Observed outdoor opening of kitchen with gaps that could allow pests to enter.

511-6-1.07(2)(m) - Outer Openings Protected (C) (m) Outer Openings, Protected.

1. Except as specified in paragraphs 2 through 5 of this subsection, outer openings of a food service establishment shall be protected against the entry of insects and rodents by:

(i) Filling or closing holes and other gaps along floors, walls, and ceilings;

(ii) Closed, tight-fitting windows; and

(iii) Solid, self-closing, tight-fitting doors.

2. The requirements in paragraph 1 of this subsection does not apply if a food service establishment opens into a larger structure, such as a mall, airport, or office building, or into an attached structure, such as a porch, and the outer openings from the larger or attached structure are protected against the entry of insects and rodents.

Corrective action: Spoke with PIC to have gaps sealed possibly replacing door.

Observed sanitizer test strips on-site were for chlorine and not quaernary which is the sanitizer they are currently using.

(i) Sanitizing Solutions, Testing Devices. A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided. Pf

Corrective action: Spoke with PIC to acquire quaternary sanitizer test strips as soon as possible