RC'S KITCHEN

Observed the interior of food contact surfaces (bowls, pans) unclean to sight and touch.

COS items were removed from clean rack to be rewashed.

Observed improper cooling inside main kitchen: -two containers of raw turkey wings were tightly covered inside reach in coolers -raw pork chops were tightly covered inside reach in cooler -cooked chicken wings were tightly covered inside reach in cooler

COS: -raw turkey wings were placed in ice baths -raw pork chops were cooked -cooked chicken wings were placed in fryer and served for immediate service

Facility needs to incorporate proper cooling methods to ensure foods are cooling in the appropriate time frames. Provided Just Cool It poster

Observed single service cup stored inside bulk dry seasonings.

COS cup was removed.

Single-service and single-use articles may not be reused.

Observed the interior of the prep top cooler unclean to sight and touch.

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

Observed metal containers of Rice, turkey wings and Green Beans inside warmer not hot holding at 135 and above. (see temp log) CA: 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. COS: food was placed into the oven to re-heat to 165F.

Observed no hand-soap at hand sink in main kitchen. CA: Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. COS: Food handler supplied hand sink with liquid hand soap.

Observed multiple sauce containers on prep table and a pan of cooked chicken wings inside the prep top cooler stored uncovered. COS items were covered, must remain covered when items are not in use.

Observed pans being submerged in a sanitizer compartment reading 0ppm chlorine. COS compartment was remade now reading 50ppm chlorine, pans remained submerged after sanitizer was remade.

Observed gap at rear exit door. Gap needs to be repaired as it may allow the entry of pests.

Observed employee stacking pans without allowing items to air dry.

Observed employee place washed dishes directly into sanitizer compartment without a rinse in between. COS dishes were placed in rinse compartment and then submerged into sanitizer compartment.

Washed utensils and equipment shall be rinsed so that abrasives are removed and cleaning chemicals are removed or diluted through the use of water or a detergent-sanitizer solution by using one of the following procedures:

1. Use of a distinct, separate water rinse after washing and before sanitizing if using:

(i) A 3-compartment sink

Observed raw shelled eggs stored above cheese and tartar sauce in the double door reach in cooler. COS eggs placed on the bottom shelf. Foods must be stored according to final cooking temperature.

Observed an uncovered pan of partially cooked chicken wings, with no means of temperature control next to the fryers. The wings had an internal temperature of 78°F. COS wings were discarded.

Except as specified under paragraph 4 of this subsection, if time without temperature control is used as the public health control for a working supply of time/temperature control for safety food before cooking, or for ready-to-eat time/temperature control for safety food that is displayed or held for sale or service, written procedures shall be prepared in advance, maintained in the food service establishment, and made available to the regulatory authority upon request that specify: Pf

(i) Methods of compliance with paragraphs 2(i) - (iii) or 3(i) through (v) of this subsection; and

(ii) Methods of compliance with the cooling of time/temperature control for safety food that is prepared, cooked, and refrigerated before time is used as a public health control.

Observed multiple food handling employees wearing jewelry (bracelets, embezzled ring) other than a plain wedding band. COS items were removed and employees washed hands.

Observed gap at rear exit door. Gap needs to be repaired as it may allow the entry of pests.

Observed hot water at 95°F throughout the facility (hand sinks, produce sinks, and 4 compartment sink). Facility needs to have hot water assessed.

Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the food service establishment.

Observed leak from faucet of 4 compartment sink.

Observed a box of single service food trays stored directly on floor.

Single service items must be stored: -In a clean, dry location; -Where they are not exposed to splash, dust, or other contamination; and -At least 6 inches (15 centimeters) above the floor.

Observed the exterior of bins unclean to sight and touch. Bins need to be washed, rinsed, and sanitized at a frequency that doesn’t allow accumulation.