FAD FINE DINING RESTAURANT

Observed employee failed to wash hands after being told to put on glvoes to begin prepping again. C/A: 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 and before donning gloves to initiate a task that involves working with food. COS: PIC instructed employee to wash hands.

Observed, in reach in freezer #2, all food stored cold holding above freezing and above 41°F. See asterisk items for cold holding. C/A: TCS food shall be cold held at 41°F or below. COS: Food that was prepared today placed in other freezer. Other food from Monday and Tuesday discarded.

Upon entering kitchen, observed employee cutting cooked beef steak with bare hands and a knife with no gloves on. Pieces were being placed into a larger container. C/A: 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. COS: Food was discarded. Employee put on gloves and began cutting food again.

Observed handwashing pipe leaking and 3 compartment pipe leaking water when turned on. C/A: A plumbing system shall be repaired according to law and maintained in good repair. Note: PIC stated a plumber was going to repair and is aware of the leaks.

Observed 2 wet wiping cloths stored on counter in main kitchen and not in a sanitizer solution between use. C/A: Wiping cloths used for sanitizing food and nonfood-contact surfaces shall be stored in between use in a sanitizer solution with a concentration between 50-100 ppm (chlorine). COS: PIC placed them in a sanitizer bucket.

See asterisked (*) TCS food items above 41.

See asterisked TCS food items being hot held below 135 F. C/A: TCS foods being hot held shall be 135 F or above. COS: Operator stated items on steam table were put out recently within 1 hour minutes so items reheated on stove top and microwave to 165 F.

See asterisked TCS food items being hot held below 135 F. C/A: TCS foods being hot held shall be 135 F or above. COS: Operator stated items on steam table were put out recently within 30 minutes so items reheated on stove top to 165 F.

Observed box of frozen spinach thawing at room temperature on top of sink. Observed bags of okra thawing submerged in water with water not running inside of prep sink in Main. C/A: Except as specified in paragraph 4 of this subsection, time/temperature control for safety food shall be thawed: 1. Under refrigeration that maintains the food temperature at 41°F (5°C) or less; or 2. Completely submerged under running water: (i) At a water temperature of 70°F (21°C) or below, (ii) With sufficient water velocity to agitate and float off loose particles in an overflow, and (iii) For a period of time that does not allow thawed portions of ready-to-eat food to rise above 41°F (5°C), or (iv) For a period of time that does not allow thawed portions of a raw animal food requiring cooking to be above 41°F (5°C), for more than 4 hours including: (I) The time the food is exposed to the running water and the time needed for preparation for cooking, or (II) The time it takes under refrigeration to lower the food temperature to 41°F (5°C); 3. As part of a cooking process if the food that is frozen is: (i) Cooked as specified under subsections (5)(a)1 or 2 or (5)(b) of this Rule, or (ii) Thawed in a microwave oven and immediately transferred to conventional cooking equipment, with no interruption in the process; or 4. Using any procedure if a portion of frozen ready-to-eat food is thawed and prepared for immediate service in response to an individual consumer's order. 5. Reduced oxygen packaged.

Observed previous inspection report not posted for public view; not most recent.