Parker's Restaurant

Facility has salad bar located out in dining lobby. Lettuce and tomato measured over 41F degrees for longer than 4 hours. Food discarded. Food does not have proper ice bath set up. Inspector demonstrated how to properly prepare an ice bath.

Reach in Cooler located at the front service area measured at 43F degrees for less than 4 hours. Advised employee to move all TCS foods to Walk in Cooler to rapidly cool. Please do no use RIC until it can hold a temperature of 41F degrees or less.

Observed dishwashing machine measuring at 0ppm, Cl. Employee was demonstrated how to manually ware wash in the three compartment sink. While inspector was there, repair man arrived and was able to fix dishwashing machine. Sanitizer measured at 100ppm, Cl.

Sanitizer used for tables was measuring way above in concetration. Facility did not have the appropriate strips to measure concentration of sanitizer. Inspector demonstrated employee how to properly dilute sanitizer and measured at 200ppm, QT.

Observed raw chicken submerged in bucket with ice water that is not self draining. According to employees, this is to keep raw chicken cold and to prevent going back and forth to the WIC located in the back. Inspector went over different methods to contain raw chicken cold.

Observed employee wash hands with gloves on after handling raw product. Employee then grabbed spatula to flip over meat cooking on the grill. Employee then removed gloves. Inspector advised cook to not wash hands with gloves on and recommended using tongs to handle raw meats.

Observed a carton of eggs above food prep table and prep top cooler. Advised employees to remove carton in order to prevent eggs from cracking and falling on RTE foods placed in the prep top cooler.

Observed both cooks repeatedly wash and dry their hands on their soiled aprons. Proper handwashing procedures discussed with employees.

Back door is not self-closing. Please add a self closing hinge to prevent pests from entering facility.

Observed multiple items in reach-in coolers and in walk-in coolers not properly date marked. Ensure to properly date mark when items are being used/opened. List discard date on items if they are going to be used longer than the day prepared/opened. Food handlers have seven days counting the day prepared to discard food items. Proper date marking ensures items are not being used past discard date. Informed pic on proper date marking and when to discard items.

Observed corn bread, gravy, grits, coleslaw, and other food items out in open air not properly covered. Some items are below wired shelving. Wired shelving has visible dust accumulation. Informed PIC to clean shelving from accumulation and to cover food items when not in use to prevent dust from ceiling or shelving from landing in food or if a food handler coughs or sneezes the food items are protected from contamination when not in use. Ensure all food items are covered/ have lids when not in use/ when in open air.

Observed to-go trays upright in open air. Ensure to invert all to-go trays and single use articles to protect the food contact surface from being contaminated.

Observed caulking by the dish sink area in need to be re-caulked. Mold growth is becoming visible. Ensure to re-caulk any caulking that is not in good condition. Observed ice machine with visible accumulation. Ensure to clean ice machine more frequently to avoid accumulation and from accumulation falling into ice.

Observed back door not self-closing. Ensure to fix the self-closure on the back door to prevent insects from entering the facility. Observed ice machine guard in disrepair. Ensure ice machine guard is fixed so the guard does not land in ice.