K's Fish N Grits

Observed can of raid and pesticide spray bottle being stored within facility. Restricted use pesticides specified in Rule .07(6)(e)3 shall meet the requirements specified in 40 CFR 152 Subpart I. (P).

Observed an employee crack a shelled egg into a pan, remove the contaminated glove, put on a new set of glove, and reach into a container of cheese to place into the pan. The food employee did not wah their hands before putting on the new gloves. Employees must wash hands and exposed portions of arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service articles, and: 1) after touching exposed body parts; 2) after using the toilet room; 3) After caring for or handling service animals or aquatic animals; 4)after coughing, sneezing, using tobacco, eating, or drinking; 5) after handling soiled equipment or utensils; 6) during food preparation, as often as needed to remove soil and contamination and to prevent cross contamination when changing tasks; 7) when switching between working with raw food and working with ready-to-eat food; 8) before putting on gloves; 9) after engaging in other activities that contaminate hands; 10) a second time when entering the kitchen from using the restroom. (P).

Observed the pan of grits not reheat to a minimum temperature of 165 within 2 hours see the temperature log below. The grits were cooked the day before. Time/temperature control for safety food that is cooked, cooled, and reheated for hot holding shall be reheated so that all parts of the food reach a minimum temperature of 165°F (74°C) for 15 seconds within 2 hours. (P).

;(b);(c)1,4,5,6,7, 8,9,10,11,12,13,14,15,16Based on the violation observed during today's inspection, the person in charge did not demonstrated their food safety knowledge. The person in charge must be able to demonstrate their food safety knowledge in one of the following ways: complying with this Chapter by having no violations of Priority Items during the current inspection; be a certified food safety manager by passing a test that is part of an accredited program; or be able to provide correct answers to food safety questions as they relate to the food service operation at hand. (Pf).

Observed employees handling food with acrylic nails and nail polish without gloves on both hands. Employees shall keep their fingernails clean and trimmed to no longer than the tips of the fingers. Unless wearing gloves in good repair, a food employee may not wear fingernail polish or artificial fingernails when working with exposed food. (Pf).

Observed all cooking equipment (fryers and strainers) with a heavy accumulation of debris. According to the person in charge the equipment is washed once a week. The food-contact surfaces of cooking and baking equipment shall be cleaned at least every 24 hours. This subsection does not apply to hot oil cooking and filtering equipment if it is cleaned as specified under Rule .05(7)(b)3(v). (C) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. (C).

Observed a heavy accumulation of grease, debris and old food residue on the walls, floor, fryers, stove, stove shelf, and shelving units. Non-food contact surfaces shall be cleaned at a frequency great enough to prevent accumulation of food residues. (C).