Carey Hilliard's Restaurant

Observed TCS Food items above the temperature safe zone of 41 degrees F. Observed Cold holding of Pasta Salad, Coleslaw, and Potato salad in an Ice bath in the Main kitchen above 41. Observed cold holding of Lettuce, and shredded cheese holding above 41 in main kitchen reach in cooler. CA: PIC placed over temperature TCS foods in cooler to reach the safe zone of 41 degrees F

Observed Fish not in active use in the prep top reach in cooler on the main cook line not covered. CA: PIC shall cover all items and ensure foods not in active use remain covered.

Observed several Ziploc bags of sliced turkey that was delivered to the facility not clearly marked with proper date labels.

RCA: refrigerated, ready-to-eat, time/temperature control for safety food prepared and packaged by a food processing plant shall be clearly marked, at the time the original container is opened in a food service establishment and if the food is held for more than 24 hours, to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days after the original container is opened. The day the original container is opened in the food service establishment shall be counted as Day 1, except, the day or date marked by the food service establishment may not exceed a manufacturer’s use by date if the manufacturer determined the use-by date based on food safety.

Observed several sanitizer spray bottles without common name label.

CA: PIC labeled the bottles with common name. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material.

Observed single-use bowls being used as scoops in containers of breading and seasoning in the main kitchen. Observed single-use plastic spoon stored inside container of coleslaw in the walk-in cooler.

CA: PIC removed the single-use items from the bins and container. Single-service and single-use articles may not be reused.

Observed build up of debris, grease, and grime on surfaces of equipment throughout the main kitchen.

RCA: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Observed build up of food debris and grime on the floors, walls, and ceilings of the main kitchen. Observed build up of black substance on ceiling of the main kitchen. Observed puddle on the floor of the walk-in cooler and the floor directly outside of the walk-in cooler.

RCA: The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

Observed faucet of handwashing sink in the main kitchen near steam well to be loose.

RCA: All physical facilities shall be maintained in good repair.

Observed TCS food items (ranch, tartar sauce, whipped cream, cheesecake, etc.) stored in the front service cooler cold-holding above 41 F. (COS: PIC food items are discarded.) Advised PIC to ensure all cold TCS food items are holding at 41 F or below at all times.