COOK OUT RESTAURANT

Observed hand-wash sink in grill area of main kitchen blocked by fryer.

C/A: A handwashing sink shall be maintained so that it is accessible at all times for employee use.

COS: Fryer removed, hand-sink accessible.

Observed damaged gasket along door of WIF in main kitchen.

C/A: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.

Observed accumulated ice along floor and shelving of WIF in main kitchen.

C/A: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

Observed several missing and broken floor tiles throughout main kitchen.

C/A: Repair/replace tiles; all physical facilities shall be maintained in good repair.

Observed deep, disintegrated grouting between floor tiles primary in grill area of main kitchen.

C/A: Repair grouting between floor tiles; floor and wall junctures shall be coved and closed to no larger than one thirty-second inch (1 mm).

Observed employee use same tongs and spatula to handle raw beef patty and cooked beef patty on both grills in main kitchen.

C/A: Food shall be protected from cross contamination by using separate equipment for each type of food.

COS: Separate utensils provided for raw beef and cooked beef.

Observed accumulated grease and liquid pooling along hood ventilation system above grills and fryers in main kitchen.

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

Facility has advised that hood ventilation cleaning is scheduled for tonight; correct immediately to prevent cross contamination.

1. Observed employee use cellphone, then touch food in prep top cooler in main kitchen without washing hands.
2. Observed employee pull up pants wearing gloves and return to preparing food in main kitchen.

C/A: 1. Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles P and:

(i) After touching bare human body parts other than clean hands and clean, exposed arms; P

(ii) After using the toilet room; P

(iii) After caring for or handling service animals or aquatic animals; P

(iv) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking, except for drinking from a closed beverage container and the container is handled to prevent contamination of the hands; P

(v) After handling soiled equipment or utensils; P

(vi) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; P

(vii) When switching between working with raw food and working with ready-to-eat food; P

(viii) Before donning gloves to initiate a task that involves working with food; P and

(ix) After engaging in other activities that contaminate the hands. P

2. All employees shall wash hands before leaving the restroom. All food employees leaving the restroom shall wash their hands again upon re-entering the food preparation area.

COS: Employee properly washed hands.

Observed in-use handwash stations (drive thru and near WIF) in main kitchen without hot water meeting at least 100F.

C/A: A handwashing sink shall be equipped to provide tempered water at a temperature of at least 100ºF (38ºC) through a mixing valve or combination faucet.

COS: PIC placed hand wash stations out of service and instructed employees to utilized hand-wash station near ice machine in main kitchen only until sinks are service.

*Hand-sinks should not be used until serviced and hot water reaches 100F. *

Observed several food items cold holding at above 41F in prep top cooler in main kitchen (see asterisks).

C/A: All TCS foods which are cold held must be maintained at 41F and below.

COS: Door closed to unit and hot food that was cooling moved to WIF.

Observed prep top cooler drawer not closing/ gaskets in disrepair in main kitchen.

C/A: Repair gaskets; Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.

Observed prep top cooler cold holding at above 41F in main kitchen.

C/A: Service unit; Ambient air temperature, water pressure, and water temperature measuring devices shall be maintained in good repair and be accurate within the intended range of use - 41F and below.

COS: All food discarded; Food will be stored in WIC or Baine-Marie units until unit is serviced.

Observed several food items ( raw bacon, 2-containers of sliced American cheese) stored uncovered along grill area in main kitchen exposed to potential contamination.

C/A: Unless cooling, all food must be stored covered.

COS: All items covered.

Observed no sanitizer buckets supplied throughout main kitchen to ensure food contact surfaces are sanitized after contamination and prior to use.

C/A: Supply sanitizer buckets/wipes; equipment food-contact surfaces and utensils shall be cleaned:

(i) Before each use with a different type of raw animal food such as beef, fish, lamb, pork, or poultry. It does not apply if the food-contact surface or utensil is in contact with a succession of different types of raw meat and raw poultry each requiring a higher cooking temperature as specified under DPH Rule 511-6-1.04(5)(a) than the previous type such as preparing raw pork followed by cutting raw poultry on the same cutting board;

(ii) Each time there is a change from working with raw foods to working with ready-to-eat foods;

(iii) Between uses with raw fruits and vegetables and with Time/Temperature Control for safety food;

(iv) Before using or storing a food temperature measuring device; P and

(v) At any time during the operation when contamination may have occurred.

2. If used with time/temperature control for safety food, equipment food-contact surfaces and utensils shall be cleaned at least every 4 hours throughout the day.

COS: Sanitizer buckets supplied measuring 200ppm - QUAT

1. Observed scoop handles stored in contact with food in large Baine Marie cooler (top and bottom) in main kitchen.
2. Observed ice scoop handle stored in contact with ice in ice bin in drive thru area.

C/A: During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored:

1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container;

2.In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon;

3.On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified under DPH Rule 511-6-1-.05(7)(b) and (8)(a);

4.In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes;

5. In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not time/temperature control for safety food; or

6. 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 a frequency specified under DPH Rule 511-6-1-.05(7)(b)3(vi).

COS: Scoops stored properly.

Observed water pooling in large Baine-Marie cooler in main kitchen.

C/A: Clean/sanitize unit; service if necessary; Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

Observed several food items (sliced cheese, cooked ground beef, cooked chopped chicken, raw bacon) in prep cooler and reach-in cooler of main kitchen holding above 41F. COS: Items discarded.

Observed food particles still present on dishes and utensils stored in warewashing area. CA: Food contact surfaces must be cleaned and sanitized to sight and touch to prevent contamination. COS: Dishes/utensils rewashed.

observed accumulation of milkshake splatter in and around shake mixing machine. CA: Food contact surfaces should be cleaned and sanitized any time during the operation when contamination may have occurred or on a frequency (ie, every 2 hours). COS: Mixing machine cleaned and sanitized.

Observed an accumulation of black buildup in the corners of the ice storage bin (beneath drink dispenser) in drive thru. CA: Food contact surfaces should be cleaned and sanitized to sight and touch.