SCOUT RESTAURANT

Observed a stack of wet pans in the dish area with food debris.

Observed three stacks of wet pans in the dish area.

CA: 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. Food employees shall clean their hands: when switching between working with raw food and working with ready-to-eat food; before donning gloves to initiate a task that involves working with food; and after engaging in other activities that contaminate the hands. P Observed food employee take a raw beef patty from chef's base and placed it on the grill, then grab cooked chicken from the grill and placed it on a plate without washing their hands and changing gloves. COS: Food employee discarded cooked chicken, removed gloves, and washed their hands properly.

CA: 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 Observed two prep top coolers in the main kitchen with Temperature Control Safety and Ready-To-Eat foods holding above 41 F. Food items are items marked with (*) in temperature log. COS: PIC discarded all food items in both prep top coolers and put in a work order.

CA: In equipment such as ice bins shall be cleaned at a frequency specified by the manufacturer; or at a frequency necessary to preclude accumulation of soil or mold. Observed ice machine lip with pink mold like substance in direct contact with ice. Advised PIC to discard ice and clean ice machine. COS: Ice was burned and machine was cleaned and sanitized while inspector was onsite. Advised PIC to increase cleaning frequency.

CA: Food service establishments shall have in its employ a Certified Food Safety Manager (CFSM) as specified in paragraph (b) of this subsection to ensure food safety is being managed within the food service establishment during all hours of operation as specified within paragraph (d) of this subsection. Pf Observed no CFSM certificate upon request.

CA: The original CFSM certificate shall be posted in public view in each food service establishment. An additional copy shall be retained on file at the food service establishment at all times, and shall be made available for inspection by the Health Authority. Observed no CSFM posted in public view.

CA: Each handwashing sink or group of adjacent handwashing sinks shall be provided with: 1. Individual, disposable towels; Pf 2. A continuous towel system that supplies the user with a clean towel; Pf 3. A heated-air hand drying device; Pf or 4. A hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures. Pf Observed the hand washing sink in grill area with no disposable towels or hand drying device. COS: PIC supplied hand washing sink with disposable paper towels.

CA: A handwashing sink shall be maintained so that it is accessible at all times for employee use. A handwashing facility may not be used for purposes other than handwashing. Pf Observed handwashing sink obstructed with a container of water and serving utensils sitting inside of the sink and a trash bin blocking the sink. COS: Food employee moved container of water and serving utensils to the dish pit area. PIC relocated trash bin to a convenient location in the main kitchen.

CA: All physical facilities shall be maintained in good repair. Observed Walk-In Cooler, prep top coolers, in front of the walk-in freezer, and other cold holding equipment with leaking water.

CA: Areas designated for employees to eat, drink, use tobacco products and electronic devices shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. Observed two electronic devices sitting on a dry wash cloth on top of the work table. COS: Food employee removed electronic devices from dry wash cloth on the work table and discarded wash cloth.

Observed ice machine lip with pink mold like substance in direct contact with ice. Corrective Action: 511-6-1.05(7)(b) - Food Contact Surfaces and Utensils - Cleaning Frequency (P, C) (b) Equipment Food-Contact Surfaces and Utensils. 5. Except when dry cleaning methods are used as specified under subsection (7)(e) of this Rule, surfaces of utensils and equipment contacting food that is not time/temperature control for safety food shall be cleaned: (i) At any time when contamination may have occurred; (ii) At least every 24 hours for iced tea dispensers including nozzles and consumer self-service utensils such as tongs, scoops, or ladles; (iii) Before restocking consumer self-service equipment and utensils such as condiment dispensers and display containers; and (iv) In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment: (I) At a frequency specified by the manufacturer; or (II) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. Corrected onsite: Ice was burned and machine was cleaned and sanitized while inspector was onsite. Advised PIC to increase cleaning frequency.