Frank's At The Old Mill

Observed chemical spray bottle stored over food at the expeditor station and observed that the sanitizer solution buckets were stored with food in the back prep area. COS. Items were moved.

Observed fish stored in reduced-oxygen packaging that was stored under refrigeration in the prep top on the line closest to the fryers. COS. Fish removed from packaging.

Observed that the most recent inspection report was not posted.

Observed employee on the line who would leave the line to do other tasks, would go to the walk-in to get food, handled raw chicken and then raw fish, and who only changed gloves between some tasks and did not wash their hands at any of these points. Observed front-of-house staff and non-line kitchen staff who would change tasks, touch their bodies or clothing, and who would enter the kitchen and did not wash their hands. COS. All staff educated and washed hands.

Observed cold TCS food stored above 41 F ( see above temperatures). COS. Most items were discarded, however, a few items on the line that were brought out within the last ~30 minutes were placed into the walk-in cooler to rapidly chill.

Observed hot TCS food stored below 135 F (see above temperatures). COS. Items discarded.

Observed many food items that were cooling that did not meet the time and temperature requirements for cooling; at the fry station, observed food that had just been prepared that were cooling, Tuna went from 55 F to 54 F, chicken go from 47 F to 46 F, and shrimp go from 48 F to 48 F, all after 1 hour and 15 minutes; observed fresh sliced tomatoes at the salad station go from 50 F to 54 F after ~40 minutes; in the reach-in at the back preparation area, observed freshly prepared cheese that cooled from 59 F to 58 F after 1 hour; in the walk-in cooler, observed freshly prepared items cooling, spinach dip went from 55 F to 55 F, marsalla went from 62 F to 60 F, and linguine went from 59 F to 59 F, all after ~50 minutes. COS. Items discarded.

Observed that the sanitizer solution concentration in the 3-compartment sink was 0 PPM. COS. PIC was unable to get the mixer working during the inspection, so the water was remade with the sanitizer being hand poured.

Observed chemicals stored with and above food and food contact surfaces throughout the facility; observed spray bottles of cleaners and windex stored over food and clean utensils at the expeditor line; observed windex stored over clean utensils at the rear preparation area; observed a sanitizer solution being stored next to clean utensils on the line; observed rubbing alcohol stored with and over clean utensils at the expeditor area, at the bar, and at the server station. COS. All chemicals were moved.

Observed many dented cans in the dry storage area; 6 cans with dents on seams, large dents on sides, or damaged seams on the top/bottom. COS. After 6 cans were identified as damaged, PIC had an employee come over and go through all of the cans to discard any more dented ones.

Observed that the hand sink by the fry station was not stocked with soap. COS. Soap restocked.

Observed that the facility was attempting to cool many pans of potato wedges by having them stacked directly on top of each other; observed facility attempting to cool pasta in the walk-in cooler by having it in a large plastic bus tub that was completed sealed/covered with plastic wrap.

Observed that the probe thermometer being used by the person-in-charge was not accurate to +-2 F.

Observed employee handle the ready-to-eat food at the expeditor station in the kitchen. COS. Food discarded and staff educated.

Observed employee drinks (screw-cap bottle, single-use cup with lid and a straw) that were stored over the prep top coolers and preparation tables on the line. COS. Drinks removed.

Observed large containers of vegetables on the line that were not being used/were stored were left open; observed items prepared yesterday that were stored in the walk-in cooler (pasta) that were not covered. COS. Covered.

Observed pour bottles of liquids at the bar and squirt bottles of food in reach-in cooler in the preparation area that was not labeled with the common name of the food. COS. Labeled.

Observed breading stored on the floor at the line; observed that the facility storing containers of food stack inside of each other, the bottom of the containers is directly the touching the food under it. COS. Items moved.

Observed front-of-house staff that was handling/preparing food while wearing watches and bracelets. COS. Removed.

Observed wet wiping cloths stored on the counters on the line and in the rear preparation ara. COS. Placed into sanitizer solution.

Observed containers stacked while wet in the main kitchen.

Observed boxes of single-use cups stored on the floor in the upstairs/attic storage ara.

Observed accumulation of food debris, dropped items, and sauces/liquids inside of units on the line and in the preparation area.

Observed accumulation of standing water on the floor in the walk-in cooler and in the rear storage area.

Observed employee purses and jackets stored on a shelf at the dishpit over clean utensils and observed employee phones and other personal items stored on and over the rear preparation tables. COS. Items moved.

Observed that the hand sink by raw fish station/prep top in the kitchen had raw shrimp stored in the basin. COS. Removed.

Observed employee drinks stored with and above food and food contact surfaces. COS. All drinks removed.

Observed employees wearing jewelry while preparing food; bartender making drinks, line cook, and wait staff handling oysters. COS. PIC had employees remove jewelry.

Observed employees wearing jewelry while preparing food. COS. PIC had employees remove jewelry.

Observed that the two side doors by the salad bar/office did not self-close all the way and that the screen door at the kitchen appears to be not squared/crooked which is causing it not to close tightly.

Observed wet nesting of containers.

Observed accumulation of debris on the inside of units.

Observed that bathroom doors were not self-closing.

Observed standing water in the back and accumulation of debris under shelves/equipment.

Observed cold TCS food stored below 41 F (oysters, cheese, tomatoes, pasta, tuna, salmon, scallops, grouper, steaks, burgers, lobsters, cheese). COS. Items to be discarded within 4 hours from when they were removed from mechanical refrigeration.

Observed no hand drying provisions at the hand sink at the waiter station upstairs. COS. Paper towels placed.

Observed that the hand sink at the waiter station upstairs did not have hot water. COS. Hand sink had hot water restored.

Observed that hand cleanser was not available at the hand sink at the upstairs waiter station. COS. Stocked.

Observed employee drinks in cans, bottles, and in the correct single-use containers with a straw and lid, but all of these were stored with and above food and food contact surfaces. COS. All drinks removed.

Observed plates stored upright with overhead contamination.

Observed that bathroom doors were not self-closing.

Observed that the ventilation/AC is not sufficient to prevent accumulation of excessive heat in the kitchen.

Observed hand sinks being used to store items in the basin in the salad prep area and in the kitchen. COS. All items moved.

Observed a bulk of items that were cooling that were placed bunched up in a small cooler. COS. Items removed.

Observed damaged coving near the waiter station in the alley way.

Observed that the most recent inspection report was not posted.

Observed that employees at the bar used hand sanitizer, donned gloves, and then started preparing drinks with garnishes and ice. COS. Drink discarded. Employees washed hands and donned gloves.

Observed that dishes were being manually washed, but the sanitizer (QUAT) was close to zero. COS. Mixer is not mixing appropriately, hand poured sanitizer in.

Observed that the hand sink by the dish pit did not have hot water; PIC evaluated the sink and found that it had been turned off due to a leak. Hand sink at the bar is not operational. RCA: Repair leak.

Observed several foodborne illness risk factor and public health intervention violations and the PIC was unable to answer food safety questions relating to the facility.

Observed hand sinks being used to store items in the basin in the salad prep area and in the kitchen. COS. All items moved.

Observed that not all hand sinks were stocked with paper towels. COS. Paper towels restocked.

Observed that not all hand sinks were stocked with soap. COS. Hand soap refilled.

Observed employee drinks stored in single-use containers both with and without a lid or straw and observed drinks stored with and above food and food contact surfaces. COS. All drinks moved.

Observed that the consumer advisory was missing asterisks and the disclosure.

Observed employees wearing jewelry while preparing food (drinks with ice) and preparing oysters. COS. PIC had employees remove jewelry.

Observed that wet wiping cloths were stored in sanitizer solution that was not at the appropriate concentration and observed a wet wiping cloth on the counter. COS. New sanitizer buckets made and all wet wiping cloths placed into sanitizer solution.

Observed that the most recent inspection report was not posted.