HOME SPUN RESTAURANT

Observed person in charge (PIC) drop a pen on the ground, pick it up, washed produce, and proceeded to prepare produce without changing gloves. Observed numerous used single-use gloves around kitchen intended for reuse. If used, single-use gloves shall be used for only one task such as working with ready-to-eat food or with raw animal food, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. (P).

Observed numerous time/temperature control for safety (TCS) food maintained below 135°F throughout kitchen, such as mac and cheese and yam in the oven, and lima beans on the countertop. Time/temperature control for safety food shall be maintained at 135°F (57°C) or above. (P).

Multiple chlorine sanitizer buckets observed exceeding the stated concentration on the label. 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).

Several risk factor violations were observed during today's inspection resulting in an unsatisfactory score as a result of an overall lack of active managerial control. It is the responsibility of the person in charge to ensure compliance with the food code by demonstrating active managerial control within their facility. (Pf).

Observed accumulation of brown mold-like substance on the interior of the ice machine. Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf).

Observed multiple TCS (time/temeprature control for safety) food items that were made more than 1 day ago that were not labeled in walk-in cooler. This includes casserole, beef tip, and cooked chicken that were all stored in walk-in cooler the morning prior (11/5). Refrigerated, ready-to-eat, time/temperature control for safety foods prepared and held in a food establishment for more than 24-hours shall be clearly marked to indicate the date of prep or the date by with the food shall be consumed, sold, or discarded when held at 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. (Pf).

Observed two sanitizer buckets and a spray bottle not labeled with common name. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. (Pf).

Observed multiple containers, muffin pans, and cutting boards not in good repair with cracks, breakage, and abundant use. Utensils shall be maintained in a state of repair or condition that complies with the requirements specified under subsections .05(1) and .05(2) or shall be discarded. (C) 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.

Observed shelving in the walk-in cooler with debris accumulation. Numerous dishes were observed with sticker residue in the kitchen that were considered clean. Abundant debris, dust, and food residue accumulation observed on the side of the flat grill and the shelving beneath. Both freezers within the kitchen were observed with ice build-up inside. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. (C).

Observed abundant staining on the walls, and debris accumulation on the floors and ceiling. All physical facilities shall be maintained in good repair and shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. (C).

Observed employee reuse single use gloves that bread chicken after breading pork. If used, single-use gloves shall be used for only one task such as working with ready-to-eat food or with raw animal food, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. (P).

Observed multiple TCS (time/temeprature control for safety) food items that were made more than 1 day ago that were not labeled in walk-in cooler. There was key lime pie, 3 pans of cooked sweet potatoes, 2 containers of mashed potatoes and soup that were all prepared Friday, June 5th. Refrigerated, ready-to-eat, time/temperature control for safety foods prepared and held in a food establishment for more than 24-hours shall be clearly marked to indicate the date of prep or the date by with the food shall be consumed, sold, or discarded when held at 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. (Pf).

Observed 5 packages of tilapia in walk-in cooler that were still in packaging even though the package states that product must be removed frompackaging prior to thawing. Reduced oxygen packaged fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment: (i) Prior to its thawing under refrigeration that maintains the food temperature at 41°F (5°C) or less; (C) or (ii) Prior to, or immediately upon completion of its thawing, using procedures to completely submerge in running water. (C).

Observed 2 unopened, plastic water bottles stored on prep counter. Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. (C).