Jamie Todds LLC

Observed cheese slices, sliced potatoes, mac and cheese, and macaroni noodles all being held at 45 degrees Fahrenheit. Chicken and rice was also found and observed to be at 70 degrees Fahrenheit. PIC informed EH that the sliced potatoes, mac and cheese, and macaroni noodles had all been prepared that morning and were in the process of cooling whereas the chicken and rice had been prepared the night before being left out at room temperature for a few hours to cool. COS - PIC was informed of proper methods for cooling. Chicken and rice discarded in trashcan. Sliced potatoes, mac and cheese, and macaroni noodles were placed in an ice bath to further cool to proper temperature. Cooled down to 41 degrees before being placed in cooler.

Observed chicken and rice being held in plastic container in RIC at 70 degrees Fahrenheit. Was informed by PIC that chicken and rice was prepared night before and after was left to cool at room temperature for 4 hours before being placed in RIC. Informed PIC of proper cooling methods and instructed that chicken and rice needed to be discarded for not properly reaching 41 degrees Fahrenheit within the 4 hour time limit. PIC disposed of chicken and rice in trashcan.

Half-cooked chicken wings found marked 10/29/24 and sliced ham found marked 10/25/24. PIC disposed of wings after being informed they were over a week old. Repeat violation.

Sanitizer bucket in main kitchen reading quat concentration greter than 400 ppm. Had worker empty bucket and helped them with the correct method of refilling sanitizer buckets. Re-made sanitizer buckets registered 00 ppm.

None of the cooling units had thermometers in them. Informed PIC of the importance of having thermometers in visible places in each unit.

Test strips not being used regularly when checking concentration of warewashing machine chemicals. Informed PIC of the importance of regularly checking chemical concentration throughout operation hours.

511-6-1.06(2)(o) - Using a Handwashing Sink- Operation & maintenance (Pf) (o) Using a Handwashing Sink.

1. A handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf

2. A handwashing facility may not be used for purposes other than handwashing. Pf Note: Observed front hand washing sink to have cardboard boxes in front of sink and food debris present inside sink. Observed back hand washing sink to have plastic cups in it appearing as a dump sink. PIC removed cardboard boxes and cups during time of inspection.

511-6-1.04(6)(g) - Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking (Pf) (g) Ready-to-Eat Time/Temperature Control for Safety Food, Date Marking (ii) Marking the date or day of preparation, with a procedure to discard the food on or before the last date or day by which the food must be consumed on the premises, sold, or discarded; Note: Cooked chicken wings in prep top cooler by grill missing date marking label.

511-6-1.04(4)(m) - Wiping Cloths, Use Limitation (C) (m) Wiping Cloths, Use Limitation.

1. Cloths in-use for wiping food spills from tableware and carry-out containers that occur as food is being served shall be:

(i) Maintained dry; and

(ii) Used for no other purpose.

2. 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 Note: Observed wiping cloth supposed to be in use sitting out side of sanitizer bucket at time of inspection. PIC replaced sanitizer and put a clean rag in bucket completely submerged.