Hickory Flat Kitchen

Observed time/temperature control for safety (TCS) foods in walk-in cooler being cold held above 41°F. TCS must be cold held at 41°F or below. Per the PIC, the cooler went out early this afternoon (~1-2pm) and adjustments were made to correct. PIC also provided temp logs showing temperatures of food in unit were taken around 10am; the temperatures were within required range. COS by moving all TCS foods to freezer and ice baths to get temperature to rapidly drop.

Observed PIC drop pen on floor, pick pen up, and place pen directly on cutting board located on prep top unit. Ready-to-eat foods such as sandwiches are placed directly on cutting board to cut prior to plating. Soiled/contaminated items may not be stored on food contact surfaces. COS by removing pen and cleaning cutting board.

Observed all time/temperature control for safety (TCS) foods in prep top/reach-in unit across from fryer being cold held above 41°F. Ambient temperature of unit was ~48°F with TCS foods ranging between 47-54°F. TCS foods must be cold held at 41°F or below. COS by discarding. TCS foods may not be stored in unit until minimum cold holding temperature can be maintained.

Observed buttermilk being cold held at 74°F on ice bath. The ice bath made was not effective as it was not in direct contact with pan holding buttermilk. COS by discarding and creating an effective ice bath for new buttermilk. NOTE: an effective ice bath is ~80% ice and 20% water. Ice water must come up to highest level of food in container in order to maintain temperature.

Observed mashed potatoes being hot held at 128°F in steam table. Also observed caramelized onions and mushrooms being hot held on stove at 124°F and 127°F, respectively. TCS foods must be hot held at 135°F or above. COS by discarding.

Observed soup prepared around 2:45pm not cooled to at least 70°F within 2 hours of reaching 135°F. Temperature of soup was 100°F at 5:15pm. PIC placed soup on ice in walk-in, however, it was not a sufficient ice bath and soup was not being periodically stirred to release heat from center. Temperature of soup was 79°F at 7pm. 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 COS by discarding.

Observed blanched fries utilizing Time as a Public Health Control (TPHC) with incorrect time on product. At 4:35pm, the time observed on the fries was 11am-3pm, however, new fries were brought out an hour prior and employee did not update time label. If using TPHC, must have time documentation on or near product indicating time removed from temperature control and use/discard within 4 hours. COS by discarding, bringing out new fries, and placing time documentation on pan.

Observed a large amount of dishes stored in handsink in warewash area. Dishwasher is required to wash hands after handling dirty dishes and before handling clean dishes. 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 COS by removing dishes from sink.

Observed: 1. Deli slicer stored as clean but visibly dirty with food debris 2. Various dicers, vegetable slicers, and graters stored as clean but visibly dirty 3. Clean dishes and dirty dishes stored as clean in numerous dirty bins 4. Glassware at bar stored face down on dirty mats and on dirty shelves in freezer. Shelf in bar freezer had employee hair inside. Equipment food-contact surfaces and utensils shall be clean to sight and touch. All areas listed above must be thoroughly cleaned and sanitized. Must increase cleaning frequency to a rate that precludes accumulations. Dicers/slicers/graters must be thoroughly cleaned after each use. PIC stated that items will be cleaned at close.

Observed green beans and soup cooling in moderately deep containers and stored tightly covered in walk-in cooler. Also observed meatloaf cooling while covered; there was about 45 mins left in the cooling window and the temperature in the center was ~50°F. 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 COS by transferring green beans to sheet tray, placing soup on an ice bath, and moving meatloaf to freezer. NOTE: Health Authority recommends maintaining a cooling log so that cooling can be properly tracked by employees throughout shift and at shift change. Evening staff are not aware of or monitoring items cooling from morning shift.

Observed bartender handling ready-to-eat (RTE) foods such as limes at bar with bare hands. Bartender was observed handling dirty customer dishes and taking payments with no handwashing prior to handling food with bare hands. 511-6-1.04(4)(a)1,2,3,4(i) - Preventing Contamination from Hands (P), (Pf), (C) (4) Protection From Contamination After Receiving. (a) Preventing Contamination from Hands. 1. Food employees shall wash their hands as specified under DPH Rule 511-6-1-.03(5). 2. Except when washing fruits and vegetables or as specified under subsection (a)4, food employees shall not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment. P 3. Food employees shall minimize bare hand and arm contact with exposed food that is not in a ready- to-eat form. Pf Drink was served to customer before corrective action could be taken.

Observed Certified Food Safety Managers (CFSM) not following the responsibilities of the CFSM. Four repeat violations were observed during this inspection in addition to other critical violations. There is no active managerial control in kitchen. 511-6-1-.03(3)(d) - Certified Food Safety Manager Responsibility 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 service employees in the techniques of sanitary food handling and proper maintenance of the facility; (iii) Offer a training program for all food service employees to satisfy employee proficiency in their job responsibilities for food safety; (iv) Communicate with representatives of the Health Authority about the effectiveness of employee training programs; and (v) Assess training needs of the food service employees and request formal training as needed.

Observed in-use utensils stored in water on stove at 100°F. The stove was not on. If utensils are going to be stored in water the water must be at least 135°F. COS by discarding water and replacing utensils.

Observed two employee drinks stored directly on cutting board of prep top unit. Employee drinks must be stored in a designated area separate from food prep. COS by moving drinks.

Observed several TCS food cold held above 41°F in prep top and reach in cooler underneath. TCS food must be cold held at 41°F or below. The ambient air temperature (AAT) was 40°F. Highly suggest to set AAT to a degree that can consistently cold hold TCS food at 41°F. COS by lowering AAT setting.

Observed ranch, chipotle crema, and milk cold held above 41°F in prep top unit. TCS food must be cold held at 41°F or below. All items were stored in tall containers that stuck out of the prep top unit. Health Authority highly suggests to use TPHC or store these items in reach in cooler underneath. COS by moving to reach in cooler.

Observed prosecco sauce hot held in steam table at 128°F. TCS food must be hot held at 135°F or above. COS by reheating on stove. Health Authority highly suggests to not double pan TCS food in the steam table, as this could potentially lead to temperature abuse. Also suggest turning up the heat setting.

Observed blanched fries utilizing Time as a Public Health Control (TPHC) without time documentation on or near the product. If using TPHC, must have time documentation on or near product indicating time brought out of temperature control, and the discard time 4 hours later. COS by adding time label.

Observed residue accumulation on soda gun nozzle at bar. Food contact surfaces must be cleaned at a rate that precludes accumulation. COS by cleaning. Health Authority suggests deep cleaning them daily.

Observed several TCS items held past their discard date. TCS food subject to 7 day date marking must be used or discarded within 7 days, with the day of prep counting as day 1. COS by discarding.

Observed slicer stored as clean while being visibly dirty. Food contact surfaces must be stored clean to the sight and touch. COS by cleaning.

Observed several trays of blanched fries held for more than 24 hours without a date label. Must date mark TCS food if prepped and held for more than 24 hours. COS by adding labels.