TOUCH OF FLAVOR

Observed that the hand sink near the service counter has a significant leak. A plumbing system shall be repaired according to law; (P) and maintained in good repair. (C).

Observed that there was no soap at the hand sink in the restroom. Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. (Pf).

Observed that there is very low pressure at the hand sink in the kitchen near the ovens. Water under pressure shall be provided to all fixtures, equipment, and nonfood equipment that are required to use water except that water supplied as specified under Rule .06(1)(k)1 and 2 to a temporary food service operation or in response to a temporary interruption of a water supply need not be under pressure. (Pf).

Observed multiple time/temperature control for safety (TCS) foods (fish filets, chicken breast, pork chops) that were cold holding at temperatures >41F (see temperature log). Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P).

Observed a prep cooler that was not able to cool food to 41F or below. Ambient temperature 44.6 F. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections .05(1) and .05(2) . (C).

Observed multiple time/temperature control for safety (TCS) foods (sliced cheese, garlic spread, raw chicken, raw fish, whipped butter, gravy, gumbo) that were cold holding at temperatures >41F (see temperature log). Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P).

Observed a wash cloth in a bucket of chlorine sanitizer that had a concentration of >100ppm. Chemical sanitizers, including chemical sanitizing solutions generated on-site, and other chemical antimicrobials used on food contact surfaces shall not exceed stated concentrations as listed on the EPA-registered label, in 40 CFR 180.940 and 40 CFR 180.2020, (100 ppm for chlorine and 400 ppm for quaternary ammonia). (P).

Observed a black, mold-like substance inside the ice machine and along the cover of the ice machine. Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf).

Observed containers of spices and sauces that were not labeled with the common name of the food. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food. (C).

A facility permit is not posted. The permit holder shall post the permit as in a location in the food service establishment that is conspicuous to consumers. (C).

No inspection report posted. The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away. (C).

Observed a prep cooler and a reach-in cooler that were not able to cool to 41F or below. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections .05(1) and .05(2) . (C).

There was no covered receptable in the restroom used by female employees. A toilet room used by females shall be provided with a covered receptacle for sanitary napkins. (C).