Old Country Place

Observed employee with bare hands type on his personal phone then proceed to grab food contact surface of bowl without washing hands in between. Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles P and: (i) After touching bare human body parts other than clean hands and clean, exposed arms; P (ii) After using the toilet room; P (iii) After caring for or handling service animals or aquatic animals; P (iv) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco products or electronic devices that simulate tobacco smoking, eating or drinking, except for drinking from a closed beverage container and the container is handled to prevent contamination of the hands;P (v) After handling soiled equipment or utensils; P (vi) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; P (vii) When switching between working with raw food and working with ready-to-eat food; P (viii) Before donning gloves to initiate a task that involves working with food; P and (ix) After engaging in other activities that contaminate the hands. P 2. All employees shall wash hands before leaving the restroom. All food employees leaving the restroom shall wash their hands again upon re-entering the food preparation area.

Observed CFSM use spatula to flip raw burger patty on grill then proceed to use same spatula to scoop fully cooked meat and place on customer's plate. Must use separate equipment for handling raw meats vs handling ready to eat food / cooked meats. Food was served before Health Authority could intervene. COS by obtaining an additional spatula to use as the RTE spatula.

Observed raw chicken stored on top of raw catfish in walk in cooler (both containers had lids). Also observed raw burger patty stored in grill cooler above hotdogs. Must store raw meats based on their final cooking temperature (highest final cooking temp at the bottom). Must store raw meats below ready to eat items. COS by moving.

Observed buttermilk cold held on an improper ice bath temping above 41°F. Time/temperature control for safety (TCS) foods must be cold held at 41°F or below. A proper ice bath should be roughly 80% ice, 20% water and come up to the highest level of the food. COS by fixing ice bath.

Observed several TCS foods cold held above 41°F in prep top unit, reach in cooler underneath, and reach in cooler underneath the other prep top unit. TCS foods must be cold held at 41°F or below. The ambient air temp of the reach in cooler across from the fryers was 41.4°F. The ambient air temp of the reach in cooler near the handwashing sink was 38°F. COS by moving items to walk in cooler to cool back down to 41°F. Must ensure both units are able to consistently cold hold TCS food at 41°F or below before using them. Health Authority suggests using Time as a Public Health Control (TPHC) until units are serviced. PIC lowered ambient air temp of unit across from fryer.

Observed brisket temping 122°F at 1:00 PM (according to cooling log and PIC), then temping 81°F at 3:10 PM due to improper cooling methods. Brisket was tightly wrapped in saran wrap. TCS food must cool from 135°F to 70°F within 2 hours, and from 70°F to 41°F within 4 hours. COS by placing brisket back in smoker to reheat. Highly suggest to place brisket in reach in freezer or to leave uncovered in walk in cooler. Also highly suggest to check temperatures of each item cooling every hour to ensure it is cooling fast enough (should be roughly 32.5°F each hour for the 1st 2 hours, and roughly 7.25°F each hour for the last 4 hours). Will email PIC helpful cooling methods.

Observed lime / hard water residue accumulation inside dish machine in kitchen. Food contact surfaces must be cleaned at a rate that precludes soil accumulation. Must clean more frequently. Must clean within 72 hours.

Observed debris accumulation on can opener and a utensil stored as clean. Food contact surfaces stored as clean must be clean to the sight and touch. COS by rewashing blade and utensil.

Observed several large portions of brisket tightly wrapped while cooling in walk in cooler. Also observed ranch in large deep container covered with a lid while still cooling. Also observed collard greens left on counter while cooling. PIC states they leave the collard greens on the counter for 1-2 hours then place in walk in cooler to finish the cooling process. 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. COS by placing collard greens in walk in cooler, reheating brisket, and splitting ranch into smaller portions.

Observed no analog thermometers in reach in cooler across from fryer, in walk in cooler, and in warmer cabinet near handwashing sink. In a mechanically refrigerated or hot food storage unit, the sensor of a temperature measuring device shall be located to measure the air temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot food storage unit. Must obtain analog thermometers for all hot holding and cold holding units.

Observed several critical violations that have the potential to lead to foodborne illness. 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. Must retrain staff on proper food safety procedures.

Observed lemons and ice bin in kitchen uncovered while not actively in use. Food must be covered unless cooling or actively being used to prevent overhead contamination. COS by closing ice bin and covering lemons with saran wrap.

Observed CFSM (with beard 0.5 inches or longer) engaging in food handling without a beard guard. Must wear a beard net while handling food if beard is 0.5 inches or longer.

Observed servers engaging in food prep without hat or hairnet. Must tie hair back and also wear a hat or hair net when engaging in food prep.

Observed bucket of quat sanitizer <200 ppm in grill area. Wiping cloths should be stored in a quat solution of 200-400 ppm. COS by making new solution of 400 ppm.

Observed warmer cabinet door hinge in disrepair. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. Must fix.

Observed areas of low grout in main kitchen area (this was noted on previous inspection reports). Also cracked cove basing tile at walk in cooler entry. Physical facilities must be maintained in a state of good repair. Must fix.

Observed significant residue build up on ceiling above smoker and in mop sink and on wall behind mop sink. Physical facility must be cleaned as often as necessary to be kept clean. Must clean.

Observed the hand sink in the back by the cook line in disrepair, the hot water faucet is continuously running.

Observed build up/encrusted material on the blade of the can opener. 511-6-1.05(7)(a)1 - Equipment, Food-Contact Surfaces,& Utensils (Pf) (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. Corrected on site: Can opener was cleaned and sanitized.

Observed two employees in the kitchen area that had hair (hair on head and facial hair) longer than 1/2". 511-6-1.03(5)(i) - Hair Restraints (C) (i) Hair Restraints. 1. Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch. 2. This does not apply to employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food, clean utensils and linens and unwrapped single-service and single-use articles. Corrective action: restrain hair longer than one half inch using an effective hair restraint as stated in the code provision above.

Observed prep top lid in disrepair. Must fix.

Observed build-up on shelves storing bread and on shelves in walk-in cooler. Both shelves must be cleaned.

Observed blue cheese (64°F/45°F) and buttermilk (46-47°F) being cold held on an ineffective ice bath. Except during preparation, cooking, or cooling, or when time is used as the public health control, TCS food shall be maintained at 41°F or below when being cold held. COS by discarding and creating an effective ice bath with an appropriate amount of ice and water. Person in charge must ensure that pan holding ice/water is deep enough for containers of food to properly fit and that ice water hugs container on all sides. Ice/water should come up to the highest level of food in the container.

Observed large slabs of pork and brisket cooling while covered in plastic wrap. Both products were temping at 58°F with only 1.5 hrs left in cooling window. 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 removing plastic wrap from all slabs of meat. Health Authority recommends using the provided cooling log daily.

Observed salmon in vacuum seal not removed from packaging prior to thawing. Reduced oxygen packaged fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment: (i) Prior to its thawing under refrigeration that maintains the food temperature at 41°F or less; or (ii) Prior to, or immediately upon completion of its thawing, using procedures to completely submerge in running water as specified in paragraph 2 of this subsection.

Observed paint behind dish machine molded and peeling off of wall. Molf must be removed from area and paint must be removed and replaced with a cleanable material (washable paint, FRP, stainless steel plate).

Cove basing to right of back door is missing and must be repaired.