Billy Bob's Too Lee

Observed raw chicken stored next to raw pork in walk-in cooler. Food shall be protected from cross contamination by:

(i) Except as specified in paragraph (i)(IV) of this subsection, separating raw animal foods during storage, preparation, holding, and display from:

(I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, P and

(II) Cooked ready-to-eat food; and P

(III) Fruits and vegetables before they are washed; P

(IV) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food.

(ii) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by:

(I) Using separate equipment for each type, P or

(II) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, P and

(III) Preparing each type of food at different times or in separate areas; P

(iii) Cleaning and sanitizing equipment and utensils;

(v) Cleaning hermetically sealed containers of food of visible soil before opening;

(vi) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened;

(vii) Storing damaged, spoiled, or recalled food being held in the food service establishment separate from food, equipment, utensils, linens and single-service and single-use articles; or

(viii) Separating fruits and vegetables, before they are washed from ready-to-eat food. COS: PIC placed chicken on bottom shelf away from raw pork.

Observed raw, diced chicken stored on top of cooked ground beef in walk-in cooler. Observed raw beef patties stored on top shelf next to ready-to-eat egg rolls, and above broccoli.

511-6-1.04(4)(c)1(i)(ii)(iii)(v)(vi)(vii)(viii) - Packaged & Unpackaged Food Separation, Packaging, and Segregation (P, C) (c) Packaged and Unpackaged Food - Separation, Packaging, and Segregation.

1. Food shall be protected from cross contamination by:

(i) Except as specified in paragraph (i)(IV) of this subsection, separating raw animal foods during storage, preparation, holding, and display from:

(I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, P and

(II) Cooked ready-to-eat food; and P

(III) Fruits and vegetables before they are washed; P

(IV) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food.

(ii) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by:

(I) Using separate equipment for each type, P or

(II) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, P and

(III) Preparing each type of food at different times or in separate areas; P

(iii) Cleaning and sanitizing equipment and utensils;

(v) Cleaning hermetically sealed containers of food of visible soil before opening;

(vi) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened;

(vii) Storing damaged, spoiled, or recalled food being held in the food service establishment separate from food, equipment, utensils, linens and single-service and single-use articles; or

(viii) Separating fruits and vegetables, before they are washed from ready-to-eat food.

COS. PIC rearranged food items based on minimum cooking temperatures.

Observed PIC not change single use gloves whenever gloves became soiled. Observed PIC touch glasses, apron, raw pork and several other items with the same gloves on.

511-6-1.04(4)(n)1 - Gloves, Use Limitation (single use gloves) (P) (n) Gloves, Use Limitation.

1. If used, single-use gloves shall be used for only one task such as working with ready-to-eat food or with raw animal food, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. P

COS. PIC did change gloves when instructed and was educated on proper glove usage.

Observed no CFSM certificate at time of inspection nor was it available to see.

511-6-1.03(3)(c) - Certification Documentation (Pf)

1. The original CFSM certificate shall be posted in public view in each food service establishment. An additional copy shall be retained on file at the food service establishment at all times, and shall be made available for inspection by the Health Authority.

Must correct within 10 calendar days.

Observed dishes that PIC stated were clean, stored with flour used for breading chicken, and sticker remnants.

511-6-1.05(7)(a)1 - Equipment, Food-Contact Surfaces,& Utensils (Pf) (7) Cleaning of Equipment and Utensils.

(a) Equipment, Food-Contact Surfaces, and Utensils.

1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf.

Must correct within 10 calendar days.

Observed pork chops not thawing properly.

511-6-1.04(6)(c) - Thawing (C) (c) Thawing. Except as specified in paragraph 4 of this subsection, time/temperature control for safety food shall be thawed:

1. Under refrigeration that maintains the food temperature at 41°F (5°C) or less; PF or

2. Completely submerged under running water:

(i) At a water temperature of 70°F (21°C) or below, PF

(ii) With sufficient water velocity to agitate and float off loose particles in an overflow PF, and

(iii) For a period of time that does not allow thawed portions of ready-to-eat food to rise above 41°F (5°C), or

(iv) For a period of time that does not allow thawed portions of a raw animal food requiring cooking to be above 41°F (5°C), for more than 4 hours including:

(I) The time the food is exposed to the running water and the time needed for preparation for cooking PF, or

(II) The time it takes under refrigeration to lower the food temperature to 41°F (5°C) PF;

3. As part of a cooking process if the food that is frozen is:

(i) Cooked as specified under subsections (5)(a)1 or 2 or (5)(b) or 5(e) of this Rule PF, or

(ii) Thawed in a microwave oven and immediately transferred to conventional cooking equipment, with no interruption in the process PF; or

4. Using any procedure if a portion of frozen ready-to-eat food is thawed and prepared for immediate service in response to an individual consumer's order.

5. Reduced oxygen packaged fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment:

(i) Prior to its thawing under refrigeration that maintains the food temperature at 41°F (5°C) or less; or

(ii) Prior to, or immediately upon completion of its thawing, using procedures to completely submerge in running water as specified in paragraph 2 of this subsection.

COS. PIC moved pork chops to walk-in-cooler.

Observed no employee health policy nor was person in charge able to explain the knowledge of foodborne illnesses or symptoms. Rule: Explaining the responsibility of the person in charge for preventing the transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease; Pf

3. Describing the symptoms associated with the diseases that are transmissible through food; Corrective action: Person in charge was given employee health policy.

Observed no written document procedure for employees to follow for cleaning up vomit or diarrhea. Rule: A food establishment shall have written procedures for employees to follow and an EPA registered disinfectant effective against Norovirus available on-site at the food service establishment when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. Corrective action: Person in charge was given vomit/diarrhea clean up procedures.

Observed insect in container catching the dripping grease from the oven on the floor of the main kitchen. Rule: Controlling Pests. 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. Corrective action: Person in charge discarded container. Person in charge agreed to discard containers more frequently to eliminate harborage conditions.

Observed grease soil and residue on food contact surfaces. food contact equipment shall be cleaned at a frequency as specified by the manufacturer or at a frequency that precludes the accumulation of soil debris or mold. PIC instructed employee to adequately clean food contact surfaces. COS

Observed grease soil and residue on food contact surfaces. food contact equipment shall be cleaned at a frequency as specified by the manufacturer or at a frequency that precludes the accumulation of soil debris or mold. PIC instructed employee to adequately clean food contact surfaces. COS

Observed several containers in the walk-in cooler lacking date marking. Refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date/day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F or below for a maximum of 7 days. COS: PIC had employee make the food labels for the containers.

Observed insects on the floor of the main kitchen. The presence of insects, rodents, and other pests shall me controlled to minimize their presence on the premises. CA: Facility will have 10 calendar days from the day of inspection to implement pest control methods.

Observed facility lacking test strips for chosen sanitation method. A test kit that accurately measures the concentration in mg/L of sanitizing solution shall be provided. CA: Facility shall obtain a test kit within 72 hours after the day on inspection.

Observed several non-food contact surfaces unclean with an accumulation of of food debris and soil residues. Non-food contact surfaces shall be cleaned at a frequency necessary to preclude accumulation of soil residues. COS: PIC washed, rinsed, and sanitized the non-food contact surfaces.