Willie Rae's Social House

Inspector notes: Observed marinara and hollandaise hot holding below 135F in steam well #1 in main kitchen. CA: TCS items shall be held at 135F or above when hot holding. COS: Both items were hot holding for less than 1 hour. Facility was allowed to reheat items and both items were reheated to over 165F.

Inspector notes: Observed cooked pasta cold holding above 41F in hallway 2-door reach in cooler #1 and fried chicken cold holding above 41F in hallway reach-in cooler #1. CA: TCS foods shall be held at 41F or below when cold holding. COS: Both items were discarded.

Inspector notes: Observed 3 sanitizer buckets in main kitchen with wiping cloths stored in the buckets and the concentration was 100ppm QAC for all three buckets. CA: Cloths shall be held between uses in a chemical sanitizer solution at a concentration of 200ppm-400ppm QAC. COS: All three buckets were remade to 200ppm QAC.

Inspector notes: Observed employee touch raw beef patties, then proceeded to change gloves without washing hands first. C/A: Wash hands after touching raw animal proteins. COS: Hands washed.

Inspector notes: Observed employee scrub hands for less than 5 seconds (main kitchen). Except as specified in paragraph 4 of this subsection, food employees shall clean their hands and exposed portions of their arms, including surrogate prosthetic devices for hands or arms, for at least 20 seconds, using a cleaning compound in a handwashing sink that is properly equipped. P 2. Food employees shall use the following cleaning procedure in the order stated to clean their hands and exposed portions of their arms, including surrogate prosthetic devices for hands and arms: (i) Rinse under clean, running warm water; P (ii) Apply an amount of cleaning compound recommended by the cleaning compound manufacturer; P (iii) Rub together vigorously for at least 10 to 15 seconds while: (I) Paying particular attention t...

Inspector notes: Observed disclosure (*) is not provided on menu for undercooked egg items 1. Except as specified in subsections (5)(a)3, and (5)(a)(iv), and (9)(a)3 of this Rule, if an animal food such as beef, eggs, fish, lamb, pork, poultry, or shellfish is served or sold raw, undercooked, or without otherwise being processed to eliminate pathogens, either in ready-to-eat form or as an ingredient in another ready-to-eat food, the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder, as specified in paragraphs 2 and 3 of this subsection using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means. The disclosure and reminder statements shall be worded in legible t...

Inspector notes: Observed ice behind bar is uncovered and unprotected from overhead contamination. C/A: Store 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. COS: PIC provided covering for ice.