Wicked Hen

Observed raw beef patties stored next to prepped egg rolls in Walk-in-Cooler. Observed PIC place cooked salmon next to raw sausage and pork shoulder in Walk-in-Cooler. Rule:

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

Corrective Action: Visual Aid demonstrating proper food storage will be provided. Must correct within 72 hours.

Observed several time temperature control for safety food items being held at temperatures greater than 41 degrees F in main kitchen area and Walk-in-Cooler. The reach-in-cooler in main kitchen area and walk-in-cooler outside. Rule: f) Time/Temperature Control for Safety Food, Hot and Cold Holding. 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, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P

Corrective Action: Person in charge discarded several items with temp over 41 degrees. PIC was instructed to have employees to move items to the walk in freezer.

Observed multiple TCS items held more than 24 hours without 7-day discard date throughout kitchen. This includes multiple fish and seafood food items in reach-in-cooler, cooked bell peppers in reach-in-cooler, batter mix near stove-top in main kitchen area, egg rolls in walk-in-cooler.

Rule:

1. Except when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 5 and 6 of this subsection, 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 or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. Pf

Corrective Action: PIC wrote out discard dates for all items on tape, and pasted it on top of film of all TCS items without dates.

Observed multiple unlabeled containers storing seeds, sugar, various seasoning, herbs.

Rule: 2. Label information shall include:

(i) The common name of the food, or if there is no common name, an adequately descriptive identity statement;

(ii) If made from two or more ingredients, a list of ingredients and sub-ingredients in descending order of predominance by weight, including a declaration of artificial color or flavors and chemical preservatives, if contained in the food;

(iii) An accurate declaration of the net quantity of contents;

Corrective Action: PIC assigned labels to previously unlabeled food storage containers.

Observed raw chicken next to lettuce in the bottom of the reach 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. COS PIC relocated the lettuce to prevent cross contamination.

Observed black residue in the bulk ice chute. 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:

(I) At a frequency specified by the manufacturer; or

(II) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. COS PIC wiped the ice chute to remove the black residue.

Observed one spray bottle containing yellow liquid and one containing red without label in main kitchen under three compartment sink. Rule: Working Containers, Common Name. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. Pf Corrective Action: Label spray bottle container.

Observed 2 handwashing sinks in main kitchen without hot water.
Rule:

1. A handwashing sink shall be equipped to provide tempered water at a temperature of at least 100ºF (38ºC) through a mixing valve or combination faucet. Pf Corrective Action: Facility has 10 days to comply.

Observed spray bottle containing yellow liquid without label in main kitchen under three compartment sink. Rule: Working Containers, Common Name. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. Pf Corrective Action: Facility has 10 days to discard or label spray bottle container.

Observed no light or the light to be out in the walk-in freezer. Rule: The light intensity shall be:

1. At least 10 foot candles (108 lux) at a distance of 30 inches (75 cm) above the floor, in walk-in refrigeration units and dry food storage areas and in other areas and rooms during periods of cleaning;
2. At least 20 foot candles (215 lux): (i) At a surface where food is provided for consumer self-service such as buffets and salad bars or where fresh produce or packaged foods are sold or offered for consumption; (ii) Inside equipment such as reach-in and under-counter refrigerators; (iii) At a distance of 30 inches (75 cm) above the floor in areas used for handwashing, warewashing, and equipment and utensil storage, and in toilet rooms; and
3. At least 50 foot candles (540 lux) at a surface where a food service employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor. Corrective Action: Must correct within 72 hours.

Observed raw chicken and cooked chicken in reach in cooler stored uncovered. Rule: (iv) Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination. Corrective Action: PIC placed lids on containers.

Observed white container of collard greens in walk-in cooler not marked with date in which items shall be consumed or discarded. Rule:

1. Except when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 4 and 5 of this subsection, 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 or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. Pf Corrective Action: PIC shall date mark as indicated in rule.