Boogalou Restaurant

Observed TCS food items being held in the WIC above 41F (see chart below). 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. PIC had TCS food items discarded.

Observed the floors, walls, and ceilings need cleaning and repair. (CA) Advised the PIC that the facility needs cleaning and repair. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

Observed cutting boards in the kitchen that needed cleaning and replacement. (CA) Advised the PIC that the cutting boards in the kitchen needed to replaced. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf.

Observed roaches throughout the kitchen. (CA) Advised the PIC that openings to the restaurant need to be sealed and more frequent pest control treatment is needed. 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 scoops with the handles in the food in containers of flour and sugar. (CA) Advised the PIC that the scoops are to be stored with the handles above the food. 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;

Observed the floors, walls, and ceilings need cleaning and repair. (CA) Advised the PIC that the facility needs cleaning and repair. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

Observed black mold buildup in the ice machine and bar soda gun. Equipment food-contact surfaces and utensils shall be cleaned: In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment: At least every 24 hours for iced tea dispensers including nozzles and consumer self-service

Observed the main kitchen dishwasher chlorine sanitizer reading 0ppm. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified under subsection (8)(b)3 of this Rule shall meet the requirements specified in DPH Rule 511-6-1-.07(6)(g), shall be used in accordance with the Environmental Protection Agency (EPA)-registered label use instructions P. PIC shall have the dishwasher serviced by Ecolab and sanitize all dishes in the three compartment sink until repaired.

Observed an employee preparing food on a cutting board without a hair restraint. Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch. PIC provided a hair net.

Observed wiping cloths being stored in a sanitizing solution of chlorine reading 0ppm. Cloths in-use for wiping counters and other equipment surfaces shall be:

(i) Held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n); and

(ii) Laundered daily. PIC remade buckets.

Observed the ice scoop being stored in ice of the bulk ice machine. 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). PIC had the ice scoop placed in its holder.

Observed food buildup and dust on the walls and ceiling of the main kitchen. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. PIC will have the physical facilities cleaned.

Observed TCS food items being held in the WIC above 41F (see chart below). 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. PIC had TCS food items discarded.

Observed black mold buildup in the ice machine and bar soda gun. Equipment food-contact surfaces and utensils shall be cleaned: In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment: At least every 24 hours for iced tea dispensers including nozzles and consumer self-service utensils such as tongs, scoops, or ladles. PIC will have the ice machine and bar soda gun cleaning frequency increased.

Observed bleach sanitizing solution of the three compartment sink less than 50ppm. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified under subsection (8)(b)3 of this Rule shall meet the requirements specified in DPH Rule 511-6-1-.07(6)(g), shall be used in accordance with the Environmental Protection Agency (EPA)-registered label use instructions P, and shall be used as follows: 1. A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart; P PIC had sanitizing solution remade.

Observed raw bacon and shrimp being stored in the reach in cooler and walk in cooler past the expiry date. A food that requires datemarking shall be discarded if it: (i) Exceeds 7 days, not including the time that the product is frozen; P. PIC had TCS food items discarded.

Observed walk in cooler being held above 41F (56F). 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. PIC will have the walk in cooler serviced by a licensed technician.

Observed walk in cooler and both prep top cooler doors broken. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. PIC will have the doors repaired.

Observed heavy buildup of dust on the vents of the prep top cooler in the main kitchen. Observed heavy buildup of food debris and grease on the hood panels, fryers, grills, and oven. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. PIC will have non food contact surfaces cleaned.

Observed heavy buildup of trash and refuse on the outside dumpster. Observed dumpster doors open. Storage areas, enclosures, and receptacles for refuse, recyclables, and returnables shall be maintained in good repair. PIC will have the dumpster cleaned and had doors closed.

Observed food buildup on the walls and ceiling of the main kitchen. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. PIC will have the physical facilities cleaned.