JOHN HENRY'S

Observation: Observed TCS food (chicken, 50 degrees Fahrenheit) cold holding at greater than 41 degrees Fahrenheit on the salad bar. CA: TCS foods must be cold held at a minimum of 41 degrees Fahrenheit. COS: The PIC discarded the chicken.

Observation: Observed TCS food (chicken, 72 degrees Fahrenheit) cooling on metal pans placed in a speed rack in the main kitchen area. CA: TCS foods must be cooled in a manner that facilitates rapid cooling. COS: Per the CFSM the chicken had been cooked from a raw state less than 2 hours prior. The chicken was moved to the walk in cooler in order to be rapidly cooled.

Observation: Observed water accumulation on the interior of the prep top cooler on the main cook line. CA: Equipment must be maintained in a state of good repair. COS: No COS noted at this time. The facility will have the cooler serviced by a licensed technician and provide proper documentation. This will be rechecked by the Health Department.

Observation: Observed floor of walk in cooler buckling. CA: Equipment must be maintained in a state of good repair. COS: No COS noted at this time. The facility will contact a licensed technician to have the floor repaired. This will be rechecked by the Health Department.

The most current inspection report is not prominently displayed in public view. Corrective Action: Discussed posting requirements with PIC. PIC will post most current inspection for public view.

Observed multiple cans (fire roasted salsa, ketchup, pizza sauce) with large dents in sides and seams in dry storage.
Corrective Action: PIC was notified and educated on inspecting all cans upon receipt. PIC will designate employee to remove all dented cans from kitchen to be returned to supplier. PIC will also create designated area in dry storage or office for dented can storage until refunded/returned.

Observed multiple potentially hazardous TCS foods cold holding on the self-service salad bar at a temperature greater than 41 deg F, including hard boiled eggs, salad dressings and diced ham. Corrective Action: Discussed proper cold-holding temperatures and procedures with PIC. PIC voluntarily discarded these items and replaced with new. Discussed procedures for holding salad dressings without affecting temperature and function of salad bar unit with PIC. PIC will return to using metal pans to improve cooler performance and maintain proper holding temperatures.

Observed potentially hazardous TCS foods cold-holding in the left lower cooler drawer below the grill at a temperature greater than 41 deg F, including raw salmon, red fish and shrimp. Corrective Action: Discussed proper cold-holding temperatures and procedures with PIC. These items were found to be less than 2-hours old and were moved to walk-in cooler to rapidly cool back down to 41 deg F or below. PIC will use bags of ice in drawers during storage until serviced by licensed technician. Please call the Health Department to have the cooler rechecked.

Observed TCS food (spinach artichoke dip) prepared using ingredients at ambient temperature not cooled to 41 deg F within 4-hours. After discussion with PIC, it was determined the dip was prepared the day before using TCS ingredients and ambient ingredients and placed in the walk-in cooler in large quantity with a sealed lid. Corrective Action: Discussed properly cooling procedures for TCS foods prepared from or mixed with ingredients at ambient temperature to 41 deg F within 4-hours with PIC. PIC discarded the artichoke dip and will re-train food service employees on preparing this item and other items prepared using ambient and TCS ingredients. Discussed initiating cooling logs for active monitoring of all items cooled in the facility with PIC.

Due to multiple risk factors being out of compliance, CFSM failing to perform duty to ensure all food service employees have sufficient knowledge of safe preparation and service of food as they related to the food service operations conducted at this establishment including: proper use of the designated produce sink, date marking, separation of raw animal food storage, cooling requirements for items prepared with ambient ingredients, removing dented cans from service for disposal/reimbursement, use of spray bottles with wiping cloths, and consumer advisory requirements for raw/undercooked animal products.

Corrective Action: Educated PIC on using the designated produce sink for only produce or other ready-to-eat cooked foods, such as cooked pasta. Thawing raw animal foods can only be done in designated meat sink or third compartment of the three compartment sink. Educated PIC on date marking requirements, including dairy, housemade sauces/butters, and cooked vegetables. Educated PIC on proper separation of raw animal foods in storage. Educated PIC on cooling processes and methods, including items prepared with ambient and TCS ingredients. Educated PIC on inspecting canned food items for dents upon receipt and designating area for storage until refunded/returned/discarded. Educated PIC on using single-use towels with sanitizer solution in spray bottle. Wiping cloth must be discarded for laundering after use if not stored in sanitizer solution. Educated PIC on requirements for proper consumer advisory for/undercooked animal products. CFSM will ensure all food service employees are properly trained in basic food safety.

Observed several pieces of equipment throughout facility in poor condition and requiring repair or replacement, including handwashing sink in main kitchen, damaged/broken sneeze guards on salad bar line, and broken prep-top door on expo line. Corrective Action: Discussed maintaining equipment in good repair with PIC. Per PIC, they already have replacement sneezeguards on order. PIC will have prep-top cooler door and handwashing sink serviced. This will be rechecked by the Health Department in two weeks.

Observed accumulation of water in lower portions of grill line prep-top cooler and self service salad bar. Both units internal TMD showed the coolers were holding below 40 deg F. Corrective Action: Discussed having coolers serviced with CFSM. No food items should be stored directly on the bottom in a method that could result in contamination. These coolers must be serviced by a licensed technician. These will be rechecked by the Health Department in two weeks.

Observed dust accumulation and discoloration on ceiling tiles throughout main kitchen area. Corrective Discussed: Discussed maintaining facility in good condition and cleaning as often as necessary to keep facility clean to prevent contamination of food with PIC. PIC will increase cleaning frequency of these areas. This will be rechecked by the Health Department.

Observed broken troffer light cover over expo line. Corrective Action: Discussed replacing light cover with PIC. PIC will have the light repaired. This will be rechecked by the Health Department.

Observed multiple fluorescent light fixtures in main kitchen in non-working condition. Corrective Action: Discussed replacing light bulbs to provide adequate lighting during food preparation with PIC. PIC will have the bulbs replaced. This will be rechecked by the Health Department.

Observed TCS food in walk in cooler between 42-44 degrees F. and several items on self-serve buffet unit held above 41 degrees F CA: discussed cold holding with pic-pic discarded food-time procedure will be implemented on self service buffet unit for specific food items.

Observed sanitizer for bar and front service area not at minimum ppm. CA: discussed sanitizer testing with pic-sanitizer was remade and all employees will be retrained on sanitizer ppm and testing

Observed torn gaskets on coolers. CA: discussed replacing torn gaskets and to ensure that all gaskets are in good condition moving forward.

Observed multiple potentially hazardous TCS foods cold held above 41 F. Observed TCS foods being cold held above 41 F in prep top cooler and ice bath. CA: Discussed proper cold holding temperatures and proper procedures for making and maintaining an ice bath. Discussed using time as a public health control for items kept in an ice bath. PIC discarded all TCS foods cold holding above 41 F. PIC contacted cooler repair person to have broken cooler serviced. Broken cooler will not be used to cold hold TCS foods until approved by the Health Department.

Observed multiple potentially hazardous TCS foods cold held above 41 F. Observed TCS foods being cold held above 41 F in walk in cooler and multiple reach in coolers. CA: Discussed proper cold holding and cooler temps with owner and PIC. Establishment had received a delivery of multiple TCS foods at 9:45 AM. TCS foods included in delivery were within 4 hours of being delivered and were moved to approved working coolers in order to be cooled properly. TCS foods not included in food delivery and cold held above 41 F for greater than 4 hours in coolers were discarded. Due to lack of cooler space, owner voluntarily closed the facility. All coolers will be rechecked by the Health Department prior to being used to cold hold TCS foods.

Observed several packages of food not properly date marked. CA: Discussed proper date marking procedures with PIC. Food items will be properly date marked if held for more than 24 hours and discarded after 7 days. PIC discarded food not properly date marked.

Observed multiple coolers not properly cold holding food above 41 F. CA: Discussed proper cold holding temperatures with PIC and Owner. Owner will have coolers serviced by a certified technician to ensure they are able to cold hold TCS foods at 41 F or below. Coolers will be rechecked by the Health Department prior to being used to cold hold TCS foods.