JR CRICKETS

Observed a box of raw chicken sitting directly on top of a box of raw pork that was also sitting on top of a box of raw fish in the WIC in main kitchen. C/A-Food shall be protected from cross contamination by storing based on minimum internal cook temperatures COS- Items stored with raw fish on top shelf, raw pork moved to freezer, and raw chicken stored with the other raw chicken separate from other food.

Observed sliced tomatoes, sliced cheese (white and yellow), cooked wings, ribs, raw beef burger, raw turkey burgers, raw chicken, and ambient holding above 41F in prep unit in front grill. EHS observed gasket on prep bottom in disrepair causing door to not properly shut. Observed sauce cups (ranch, honey mustard, and cocktail) and ambient in FS RIC holding above 41F. Observed heavy duty Mayo opened holding at 76F on counter top in main kitchen that needed to be refrigerated after opening. C/A- Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below COS- Items discarded. Door was properly forced shut ambient observed at 38F before EHS left. Sauce cups and Mayo discarded.

Observed sliced tomatoes, romaine lettuce, chopped tomatoes, sliced cheese pork chops, steak, chicken, raw burger and turkey burger that was holding above 41*F. Observed a large clear plastic bin containing raw chicken wings that were stored in the WIC and were holding above 41*F (OWNER STATED THE CHICKEN WAS PREPPED YESTERDAY) C/A Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P OWNER REMOVE THE MEAT AND PLACED IT IN THE WIC. THE LARGE CLEAR BIN WITH CHICKEN WAS STILL IN THE WIC WHEN EHS LEFT THE FACILITY.

Observed employee washing drinking glasses at the dishwasher without any sanitizer. Concentration of sanitizer was tested at 0ppm C/A A quaternary ammonium compound solution shall have a minimum temperature of 75ºF (24ºC), P have a concentration as specified in DPH Rule 511-6-1-.07(6)(g) and as indicated by the manufacturer’s use directions included in the labeling, P and be used only in water with 500 ppm hardness or less or in water having a hardness no greater than specified by the EPA-registered label use instructions; P COS MANAGER HAS 10 DAYS TO REPAIR THE UNIT AND ALL GLASSES SHOUL BE WASHED AND SANITIZED AT THE THREE COMPARTMENT SINK. BEFORE EHS LEFT ECOLAB WAS ON IN THE PARKING LOT TO REPAIR THE DISHWASHING UNIT.

Observed black mold on the chute if the ice bin. Ice is used for drinking not cooling. C/A 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. COS EHS WAS INFORMED THAT THE COMPANY CLEANING THE ICE BIN IS SCHEDULED TO COME IN NEXT WEEK.

Observed the prep unit top and bottom with an ambient temperature of 55*F. C/A Good Repair and Calibration. 1. Utensils shall be maintained in a state of repair or condition that complies with the requirements specified under subsections (1) and (2) of this Rule or shall be discarded. 3. Ambient air temperature, water pressure, and water temperature measuring devices shall be maintained in good repair and be accurate within the intended range of use. OWNER WAS MADE AWARE OF THE UNIT NOT COOLING PROPERLY AND HE HAS 72 HOURS TO REPAIR THE UNIT.

Observed the doors to the bottom prep unit splattered with food. Gasket of the doors needs cleaning as food debris was accumulating on the gasket. C/A 1-6-1.05(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. COS Manager has 72 hours to clean the doors to the bottom of the prep unit.