Salata

Inspector notes: Observed the chicken, beef, eggs and others were temping above the required TCS temperature. I advised the manager to correct them and he did.

Inspector notes: Observed chicken cooling in the walk-in cooler tightly covered with plastic wrap. CA: Advised PIC to store food loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. COS: PIC loosely covered food to cool.

Inspector notes: Observed boiled eggs, salmon, shrimp, crab, pasta and other TCS foods intended for cold holding at top of prep top cooler with temps above 41F. Advised PIC to discard food and change foods out for food at 41F or below. COS- PIC discarded food and changed food out.

Inspector notes: Observed chemical bottles without a label. Advised PIC to label all chemicals not stored in original containers with their common name.

Inspector notes: Observed chicken thawing in stagnant water. Advised PIC on proper thawing methods. COS- PIC let water run over chicken to continue thawing process.

Inspector notes: Observed failure to maintain potentially hazardous foods stored at or below 41F Observed several foods on the servicing line in excess of 41F 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 replaced foods on the line

Inspector notes: Observed failure to maintain food in safe condition. Observed dented can of olives stored on shelf with other cans for service. Upon inquiring to worker the procedures in place for dented cans, employee stated that cans are utilized as long as can shows no visible signs of leakage. Can was discarded

Inspector notes: Observed failure of CFSM to perform duties. Observed several risk factor and public health intervention violations during inspection. 1. The responsibility of the CFSM shall include the safety of food preparation and service by ensuring that all employees who handle, or have responsibility for handling, unpackaged foods of any kind, have sufficient knowledge of safe preparation and service of the food. The nature and extent of the knowledge that each employee is required to have may be tailored, as appropriate, to the employee’s duties related to food safety issues. 2. The CFSM shall: (i) Be the person-in-charge while on the premises of the food service establishment and shall designate someone else to be the person in charge when not on the premises; (ii) Supervise and instruct food se...

Inspector notes: Observed failure to store food items on cook line covered 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 PIC shall have tops for containers

Inspector notes: Observed failure to protect food from potential contamination during storage. Observed in walk in cooler boxes of chicken stored on the floor 1. Except as specified in paragraphs 2 and 3 of this subsection, food shall be protected from contamination by storing the food: (i) In a clean, dry location; (ii) Where it is not exposed to splash, dust, or other contamination; and (iii) At least 6 inches (15 cm) above the floor. 2. Food in packages and working containers may be stored less than 6 inches (15 cm) above the floor on case lot handling equipment if the equipment can be moved by hand or by conveniently available apparatuses such as hand trucks and forklifts. 3. Pressurized beverage containers, cased food in waterproof containers such as bottles or cans, and milk containers in plastic...

Inspector notes: Observed failure to properly store in use utensils in between uses. Observed scoops stored in food items with handles in contact with food item (k)Storage of In-Use Utensils. 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; PIC removed scoops

Inspector notes: Observed failure to properly store single service items Observed several boxes of single use cups, bowls, and cutlery stored on the floor. Articles. 1. Except as specified in paragraph 4 of this subsection, cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored: (i) In a clean, dry location; (ii) Where they are not exposed to splash, dust, or other contamination; and (iii) At least 6 inches (15 centimeters) above the floor. 3. Single-service and single-use articles shall be stored as specified under paragraph 1 of this subsection and shall be kept in the original protective package or stored by using other means that afford protection from contamination until used. PIC shall move items from off the floor.

Inspector notes: Observed failure to maintain cold holding unit in good repair. Observed lettuce cooler with an ambient temperature of 70F being utilized to hold food. When inquiring PIC stated that the unit is known to be defective and has a work order. (a) Good Repair and Proper Adjustment. 1. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule. 2. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. 3. Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate food when the container is opened.