Fried Green Tomatoes

EHS observed employees using bowls to get product out of the container such as the lemon pepper and the seasoning salt container. CA-EHS informed employee to remove bowls and use a scoop to get product of and make sure the handle is sticking out of the product. 511-6-1.04(4)(k) - In-Use Utensils, Between-Use Storage (C) (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; 2.In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon; 3.On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified under DPH Rule 511-6-1-.05(7)(b) and (8)(a); 4.In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 5. In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not time/temperature control for safety food; or 6. In a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at a fre.

EHS observed the ice maker had mold substance inside of the unit. CA-PIC needs to make sure that the ice maker is routinely getting cleaned to reduce mold like substance from appearing. 511-6-1.05(7)(a)2,3 - Equipment, Food/Nonfood-Contact Surfaces, and Utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations (C) 2. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. 3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

EHS requested for pest control records and facility could not provide any documentation to EHS. CA- PIC needs to get a certified pest control inspector and make sure they leave a inspection report. Facility must have up to date pest control records on file. 511-6-1.07(5)(k) - Controlling Pests (Pf, C) (k) 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.

EHS observed several flies in the kitchen in the back and by the to go window there are to go plates and above the plates there is a insect light trap above the single use items. CA-PIC needs to properly remove any insects in the facility and make sure that pest control are addressing the issues.

EHS observed the warmer cabinet had food debris on the racks and on the corner of the unit on the inside. CA- PIC needs to make sure units are being routinely cleaned. 511-6-1.05(7)(a)2,3 - Equipment, Food/Nonfood-Contact Surfaces, and Utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations (C) 2. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. 3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

EHS observed black mold like substance in ice chute on drink machine in dining room. (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. Informed PIC to have ice chute cleaned, and ensure it is cleaned at frequency to avoid buildup. This must be corrected by 2/2/2024.

EHS observed dead pest on floor in dry storage area in main kitchen. PIC informed EHS that facility has pest control, however facility may change companies due to effectiveness. Facility currently has Eco Lab and service date was 1/18/24 (l) Removing Dead or Trapped Birds, Insects, Rodents, and Other Pests. Dead or trapped birds, insects, rodents, and other pests shall be removed from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests. EHS informed PIC to have pest removed. This must be corrected by 2/1/24.

EHS observed visible light at back door in main kitchen. (m) Outer Openings, Protected. 1. Except as specified in paragraphs 2 through 5 of this subsection, outer openings of a food service establishment shall be protected against the entry of insects and rodents by: iii) Solid, self-closing, tight-fitting doors. Informed PIC to place weather stripping at back door to prevent pest. This must be corrected by 2/1/24.

EHS observed damaged FRP and wall trimming near hot holding unit in main kitchen. (5) Maintenance and Operation. (a) Good Repair. All physical facilities shall be maintained in good repair. PIC is to have FRP and wall trip repaired or replaced. This must be corrected by 2/5/24.

EHS observed rice prepped yesterday at 46 degrees Fahreneheit. EHS also observed macaroni noodles/pasta cooked between 52-53 at 12:30pm and no change in temps at 1:20. Pasta noodles were prepped this morning at 8:30am (d) Cooling. 1. Cooked time/temperature control for safety food shall be cooled: (i) Within 2 hours from 135°F (57°C) to 70°F (21°C); P and (ii) Within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or less. P 2. Time/temperature control for safety food shall be cooled within 4 hours to 41°F (5°C) or less if prepared from ingredients at ambient temperature, such as reconstituted foods and canned tuna. P 3. Except as specified under paragraph 4 of this subsection, a time/temperature control for safety food received in compliance with laws allowing a temperature above 41°F (5°C) during shipment from the supplier shall be cooled within 4 hours to 41°F (5°C). P 4. Raw eggs shall be received and immediately placed in refrigerated equipment that maintains an ambient air temperature of 41°F (5°C) or less. P Informed PIC to move macaroni noodles to reach in freezer to drop quickly, and have two more hours to get to temp. This must be corrected by 11/30/23.

EHS observed hand washing sink near buffet/display line, hot water not exceeding 97 degrees Fahrenheit. c) Handwashing Sink Installation. 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 Informed PIC to have hot water adjusted to reach 100 degrees or have sink repaired. This must be corrected by 12/1/23.

EHS observed foods cooling in tightly wrapped or covered containers and in large portions. (e) Cooling Methods. 1. Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled: (i) Placing the food in shallow pans; Pf (ii) Separating the food into smaller or thinner portions; Pf (iii) Using rapid cooling equipment; Pf (iv) Stirring the food in a container placed in an ice water bath; Pf (v) Using containers that facilitate heat transfer; Pf (vi) Adding ice as an ingredient; Pf or (vii) Other effective methods. Pf 2. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: (i) Arranged in the equipment to provide maximum heat transfer through the container walls; and (ii) Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. Informed PIC that when cooling any food items, items can be loosely covered or uncovered. This was COS by EHS leaving lids and plastic slightly opened.

EHS observed a torn gasket around WIC door in main kitchen. EHS observed visible light all around door and that air escapes quickly once opened which causes the temps to rise. (6) Maintenance and Operation. (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. PIC is to have gasket replaced. This must be corrected by 12/04/23.

EHS observed built up grease on hood vents in main kitchen. 2. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. 3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. PIC stated Sundays are the days facility goes through deep clean and it will be cleaned this Sunday. This must be corrected by 12/4/23.