MCKENDRICK'S STEAKHOUSE

Observed beverage dispenser drink nozzles with accumulation of debris/organic buildup and not clean to sight and touch during the inspection. CA:(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. COS: Person in charge removed the drink nozzles and washed, rinsed, and sanitized them during the inspection.

Observed multiple live flies throughout the main kitchen during the time of inspection.

Observed sliced tomatoes in the prep top cooler and milk and half and half in the reach-in cooler holding above 41°F during time of inspection. CA:(f) 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 COS: PIC discarded food iteams.

Observed main kitchen cooler holding at 59°F during time of inspection. CA:(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. Person in charge voluntarily discarded and removed all TCS food items and placed a “Do Not Use” sign on the cooler.

Floor tiles were observed to be damaged and not intact in walk in cooler/freezer area CA:(5) Maintenance and Operation. (a) Good Repair. All physical facilities shall be maintained in good repair. (b) Cleaning, Frequency and Restrictions. 1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. 2. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing. 3. If present, playground equipment and associated areas shall be maintained in a clean and sanitary condition. In addition, a cleaning and sanitizing plan along with cleaning and sanitizing records for playground equipment and associated areas shall be maintained within the food service establishment for review upon request by the Health Authority. Further, such cleaning and sanitizing plan for employees to follow in the event of encountering vomitus or fecal matter shall be included and submitted at the time of permit application as specified in DPH Rule 511-6-1-.02(1)(c). Pf Advised PIC to repair or replace damaged floor tiles to ensure the floor is smooth, durable, and easily cleanable, and to prevent water accumulation.

No Employee Reporting Agreement was observed during the time of inspection. CA:Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with the Chapter, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food; Pf COS: PIC printed out copies of the Employee Reporting Agreement and had all active employees working at the time read and sign the policy.

Multiple live flies and one live cockroach were observed in the main kitchen area. Additionally, one live fly was observed in the bar area. CA: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 Advised PIC to contact a licensed pest control operator for immediate service and implement corrective actions to eliminate pest activity.

Floor tiles were observed to be damaged and not intact throughout the main kitchen area. Water was noted collecting in the affected areas CA:(5) Maintenance and Operation. (a) Good Repair. All physical facilities shall be maintained in good repair. (b) Cleaning, Frequency and Restrictions. 1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. 2. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing. 3. If present, playground equipment and associated areas shall be maintained in a clean and sanitary condition. In addition, a cleaning and sanitizing plan along with cleaning and sanitizing records for playground equipment and associated areas shall be maintained within the food service establishment for review upon request by the Health Authority. Further, such cleaning and sanitizing plan for employees to follow in the event of encountering vomitus or fecal matter shall be included and submitted at the time of permit application as specified in DPH Rule 511-6-1-.02(1)(c). Pf Advised PIC to repair or replace damaged floor tiles to ensure the floor is smooth, durable, and easily cleanable, and to prevent water accumulation.

Observed mac and cheese and crab cakes cold holding above 41F in reach in cooler. COS: foods put on ice.

Observed cooked corn that did not cool from 135F to 70F within 2 hours. COS: corn reheated to start the cooling process over. Gave Just Cool It poster.

Employee health policy does not comply with the exclusion of employees when it comes to vomiting. PIC stated they have employees sit in corner until start to feel better and if not send home. Discussed that if an employee is vomiting they must be excluded immediately and return when symptom free for at least 24 hours. COS: gave PIC documents of employee health policy and decision tree.

Observed no temperature measuring device (thermometer or color changing strips) to indicate the temperature at main kitchen dish machine. Discussed purchasing a temperature measuring device.