CAROLINES ON MAIN

EHS observed raw beef being stored on top of raw ground beef, in the walk-in cooler). Those same food items were being stored next to ready-to-eat bananas. Food shall be protected from cross contamination by arranging each type of food in equipment so that cross contamination of one type with another is prevented. COS: PIC instructed an employee to rearrange the food items to ensure that no food contamination would occur.

Observed several TCS foods stored in the sliding door cooler, PTC and Underneath PTC to be cold-holding above 41F. Please see temperature log. 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. COS: PIC voluntarily discarded all food that was observed to be out of temperature.

Person in charge not performing duties; not ensuring or monitoring that employees are using proper cooling methods to rapidly cool Time/Temperature Control for Safety Food. Proper Cooking Techniques. Employees are properly cooking, cold/hot holding, and reheating for hot holding time/temperature control for safety food, being particularly careful in cooking, reheating, and holding those foods known to cause severe foodborne illness and death, such as eggs and comminuted meats, through daily oversight of the employees' routine monitoring of the cooking, holding, and reheating for hot holding temperatures using appropriate temperature measuring devices properly scaled and calibrated. PIC is responsible for ensuring employees are using proper methods to rapidly cool time/temperature control for safety food, that are not held hot or are not for consumption within four hours, through daily oversight of the employees' routine monitoring of food temperatures during cooling. Corrective Actions: PIC educated staff on importance of proper cooling methods and taking temperatures to ensure that food is being held at 41F or below.

Observed 4 pans of cooked potatoes, recently prepared, to be cooling a room temperature. Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled: (i) Placing the food in shallow pans; (ii) Separating the food into smaller or thinner portions; (iii) Using rapid cooling equipment; (iv) Stirring the food in a container placed in an ice water bath; (v) Using containers that facilitate heat transfer; (vi) Adding ice as an ingredient; or (vii) Other effective methods. 2. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: (i) Arranged in the equipment to provide maximum heat transfer through the container walls; and (ii) Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. Corrective Actions: PIC immediately moved all the food mentioned above into the WIC. See temperature log for cooling curve.

EHS observed there to be no hot water available at the mop sink, when turned on. 1. The water source and system shall be of sufficient capacity to meet the peak water demands of the food service establishment. Pf 2. Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the food service establishment. PIC to call maintenance to ensure that hot water is provided at the mop sink.

Observed multiple containers of food (cooked potatoes, French toast mix, pancake batter, and blueberry sauce) in standing reach-in cooler to be stored uncovered. Observed cooked potatoes, in the walk-in cooler, not covered while cold-holding. Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination. Corrective Actions: PIC instructed employees to obtain covers for the food items mentioned above.

Food items in storage containers (seasoning shaker, metal containers, clear plastic bottles) were not identified with the common name of the food item. 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. Corrective Actions: PIC instructed employees to label all food containers with the common name of the food.

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. EHS provided PIC with a copy of the most recent inspection.

Person in charge not performing duties; not ensuring or monitoring that employees are using proper cooling methods to rapidly cool Time/Temperature Control for Safety Food. PIC is responsible for ensuring employees are using proper methods to rapidly cool time/temperature control for safety food, that are not held hot or are not for consumption within four hours, through daily oversight of the employees' routine monitoring of food temperatures during cooling. Corrective Actions: PIC educated staff on importance of proper cooling methods.

Observed pimento cheese in a cooling state while fully covered. Observed spring mix and smoked salmon recently prepped and stored in PTC in a cooling state. Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled: (i) Placing the food in shallow pans; (ii) Separating the food into smaller or thinner portions; (iii) Using rapid cooling equipment; (iv) Stirring the food in a container placed in an ice water bath; (v) Using containers that facilitate heat transfer; (vi) Adding ice as an ingredient; or (vii) Other effective methods. 2. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: (i) Arranged in the equipment to provide maximum heat transfer through the container walls; and (ii) Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. Corrective Actions: PIC immediately moved all the food mentioned above into the WIC. See temperature log for cooling curve.

Observed multiple containers of food (cooked potatoes, French toast mix, pancake batter, French toast bread) in standing reach-in cooler to be stored uncovered. Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination. Corrective Actions: PIC instructed employees to obtain covers for the food items mentioned above.

Food items in storage containers (seasoning shaker, metal containers, clear plastic bottles) were not identified with the common name of the food item. 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. Corrective Actions: PIC instructed employees to label all food containers with the common name of the food.

Observed plates and sink lids stored facing up allowing potential overhead contamination. Equipment, Utensils, Linens, and Single-Service and Single-Use Articles. Clean equipment and utensils shall be stored as specified under paragraph 1 of this subsection and shall be stored covered or inverted. Corrective Actions: PIC immediately arranged the plates and drink lids so that overhead contamination is prevented.

Observed self-closing devices to be removed from both restroom doors. Toilet Rooms, Enclosed. Except where a toilet room is located outside a food service establishment and does not open directly into the food service establishment, such as a toilet room that is provided by the management of a shopping mall, a toilet room located on the premises shall be completely enclosed and provided with a tight-fitting and self-closing door. Corrective Actions: PIC stated self-closing devices will be installed on restroom doors.

Observed several TCS foods stored in PTC and Underneath PTC to be cold-holding above 41F. Please see temperature log. 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. COS: PIC voluntarily discarded all food that was observed to be out of temperature.

Observed chlorine sanitizing solution for ware-wash machine to have concentration of 0 ppm. Chlorine sanitizing solution shall have minimum concentration of 50 ppm. COS: Chlorine sanitizing solution concentrate bucket was observed to be low and needed to be replaced. Concentration measured to be 50-100 ppm.

Observed more than 3 priority items marked out of compliance during routine inspection. Based on the risk of foodborne illness inherent to the food service operation, during inspections and upon request, the person in charge shall demonstrate to the Health Authority knowledge of foodborne disease prevention, application of the Hazard Analysis Critical Control Point principles, and the requirements of this Chapter. The person in charge shall demonstrate this knowledge in one of the following ways: (a) Compliance with Chapter. Complying with this Chapter by having no violations of Priority Items during the current inspection. Note: PIC will ensure all items are addressed and corrected by the next routine inspection.

Observed food employee (cook) touch a cooked hamburger patty and them immediately grabbed sliced cheese. Except when washing fruits and vegetables or as specified under subsection (a)4, food employees shall not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment. COS: PIC voluntarily instructed food employee (cook) to discard hamburger patty and sliced cheese and then ensured the food employee washed their hands and put on gloves before returning to work.

Observed multiple containers of food stored uncovered. Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination. COS: PIC covered all food that was uncovered.

**First Consecutive Repeat Violation** Observed food employees wearing rings/bracelets while actively preparing food. Except for a plain ring such as a wedding band food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food. COS: PIC voluntarily instructed food employees to remove rings/bracelets and wash their hands before returning to work. EHS recommended kitchen staff portion out sauces into cups for wait staff to easily grab and serve to prevent cross contamination. The current process involved wait staff preparing sauce cups without maintaining personal cleanliness per the Chapter 511-6-1.

An employee was observed cooking food in the kitchen with no hair restraint. 511-6-1.03(5)(i) - Hair Restraints (C) (i) Hair Restraints. 1. Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch. Note: Immediately the employee wore a hairnet during the inspection.