ROC SOUTH

Observed 2 trays of cooked turkey wings stored on a cooling rack in the main kitchen cooling at room temperature measuring 71F and 69F. CA: Advised PIC

1. Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled:

(i) Placing the food in shallow pans; Pf

(ii) Separating the food into smaller or thinner portions; Pf

(iii) Using rapid cooling equipment; Pf

(iv) Stirring the food in a container placed in an ice water bath; Pf

(v) Using containers that facilitate heat transfer; Pf

(vi) Adding ice as an ingredient; Pf or

(vii) Other effective methods. Pf

2. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be:

(i) Arranged in the equipment to provide maximum heat transfer through the container walls; and

(ii) Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. COS: PIC placed the food items inside the walk-in cooler uncovered during time of inspection

Observed metal pans stacked while wet stored above the 3-compartment sink and on the dish drying rack. CA: Advised PIC dishes shall be stored in a self-draining position that allows air drying

Observed rust along the green rack near the condenser and light debris on 2 other green racks inside the walk-in cooler. CA: Advised PIC nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

Observed a cracked floor tile holding standing water in the dish pit. CA: Advised PIC All physical facilities shall be maintained in good repair.

Observed employee cellphone stored on top of a the prep top cooler and employee personal drink cups stored on the prep table. CA: Advised PIC . Areas designated for employees to eat, drink, use tobacco products and electronic devices shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. COS: Items were relocated during time of inspection

Observed the side table can opener stored as clean with food residue build-up. CA: Advised PIC equipment food-contact surfaces and utensils shall be clean to sight and touch. COS: Chef removed the can opener and placed in the dish pit to be re-washed and sanitized

Observed plates stored as clean underneath the prep table with food residue. CA: Advised PIC equipment food-contact surfaces and utensils shall be clean to sight and touch. COS: PIC removed plates and placed inside the dish pit to be washed and sanitized during time of inspection

Observed the green rack across from the dish machine with heavy dust accumulation holding clean dishes. CA: Advised PIC equipment food-contact surfaces and utensils shall be clean to sight and touch

Observed the back door propped open upon arrival. CA: Advised PIC outer openings of a food service establishment shall be protected against the entry of insects and rodents

Observed metal pans stacked while wet stored above the 3-compartment sink. CA: Advised PIC dishes shall be stored in a self-draining position that allows air drying

Observed 3 cutting boards on the cook line heavily stained. CA: Advised PIC Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they cannot be resurfaced.

Observed no chlorine test strip for measuring the sanitizer in the dish machine and incorrect Quat test strips for sanitizer dispensed at the 3-compartment sink. CA: Advised PIC A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided.

Observed heavy debris along the green racks inside the walk-in cooler in need of cleaning. CA: Advised PIC nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

Observed several cracked floor tiles holding water in the dish pit and holes in the white brick wall next to the dish machine. CA: Advised PIC All physical facilities shall be maintained in good repair.

Observed several TCS food items measuring temperature above 41*F during time of inspection (SEE TEMPERATURE LOG). CA: Advised PIC 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. COS: PIC discarded food items during time of inspection

Observed several TCS food items below 135*F stored inside the warmer cabinet (SEE TEMPERATURE LOG). CA: Advised PIC 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. COS: PIC reheated food items during time of inspection

Observed several containers of fresh cooked pasta noodles cooling with lid tightly secured with condensation build-up inside of the containers inside the walk-in cooler and 3 trays of turkey legs cooling at room temperature. CA: Advised PIC 1. Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled:

(i) Placing the food in shallow pans; Pf

(ii) Separating the food into smaller or thinner portions; Pf

(iii) Using rapid cooling equipment; Pf

(iv) Stirring the food in a container placed in an ice water bath; Pf

(v) Using containers that facilitate heat transfer; Pf

(vi) Adding ice as an ingredient; Pf or

(vii) Other effective methods. Pf

2. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be:

(i) Arranged in the equipment to provide maximum heat transfer through the container walls; and

(ii) Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. COS: Food employee moved the turkey legs into the walk-in cooler for rapid cooling and lids were removed from the pasta to allow proper air-flow

Observed 1 live roach near the hand sink next to the dish machine and another above the prep top cooler in the main kitchen. CA: Advised PIC 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;

2. Routinely inspecting the premises for evidence of pests;

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.

Observed evidence of dead roaches in the main kitchen. CA: Advised PIC removing Dead or Trapped Birds, Insects, Rodents, and Other Pests. Dead or trapped birds, insects, rodents, and other pests shall be removed from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests.

Observed reach-in cooler across from the stove holding TCS food items above 41F maintaining at 47F ambient. CA: Advised PIC Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule.

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

3. Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate food when the container is opened. PIC has removed all TCS food items and been advised to discontinue using until repairs are made

Observed carton of raw eggs stored above container of cooked short ribs and chicken sausage also raw fish stored next to raw chicken and raw salmon stored next to cooked pasta noodles inside 2 reach-in coolers across from the fryer during time of inspection. CA: Advised PIC on proper food separation and provided "Just Store It" fact sheet. COS: PIC rearranged during time of inspection

Observed metal portion of the side table can opener stored clean with black debris. CA: Advised PIC Equipment food-contact surfaces and utensils shall be clean to sight and touch. COS: PIC placed at the 3-compartment sink to be washed and sanitized during time of inspection

Observed 2 spray bottles with cleaning products without any label stored near the bar. CA: Advised PIC 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. COS: PIC labeled during time of inspection

Observed heavy debris along the green racks inside the walk-in cooler in need of cleaning. CA: Advised PIC nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

Observed several containers of fresh cooked pasta noodles cooling with lid tightly secured with condensation build-up inside of the containers and fresh cut tomato, raw lamb chops and seafood eggrolls still cooling stored for immediate use. CA: Advised PIC on proper cooling methods COS: PIC removed all items and placed inside the walk-in cooler and lamb chops stored inside reach-in freezer without the lids to allow proper air-flow

Observed container of water measuring 101*F holding 2 tongs. CA: Advised PIC utensils shall be stored in a container of water if the water is maintained at a temperature of at least 135°F. COS: Food employee place utensils in water on top of stove top for hot holding

Observed several metal pans stored on the dish rack stacked wet during time of inspection. CA: Advised PIC dishes shall be properly air-dried before stacking

Observed raw beef stored above containers of sweet potatoes in the walk-in cooler and container of raw lobster stored next to raw chicken in the reach-in cooler on the service line in the main kitchen. CA: Advised PIC on proper food separation and storage. COS: PIC rearranged the reach-in cooler and relocated the beef in the walk-in cooler

Observed several food items measuring temperatures above 41*F (See Temperature Log). CA: Advised PIC time/temperature control for safety food shall be maintained at 41°F or below. COS: PIC discarded items during time of inspection

Observed employee coffee cup stored above the prep top cooler in the main kitchen without a lid or straw and another employee glass sprite bottle stored below the prep top table. CA: Advised PIC Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. However, drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee’s hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles will be allowed. COS: Food employee discarded beverages during time of inspection

Upon arrival observed the hand sink in the main kitchen blocked by several pots and pans. CA: Advised PIC A handwashing sink shall be maintained so that it is accessible at all times for employee use. COS: Food employee removed all items from the sink during time of inspection