SOCIAL KITCHEN

Observed cutting boards hanging in the dish washing area and used in the front food service prep top refrigerators, X2, with slits, black stained from food build up.

Dish machine not dispensing sanitizer.

Eggs and hamburgers(beef)are cooked to order without a consumer advisory on the menu. CA:if an animal food such as beef, eggs, fish, lamb, pork, poultry, or shellfish is served or sold raw, undercooked, or without otherwise being processed to eliminate pathogens, either in ready-to-eat form or as an ingredient in another ready-to-eat food, the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder, as specified in paragraphs 2 and 3 of this subsection using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means. The disclosure and reminder statements shall be worded in legible type in all capital letters and no smaller than font size #8, or if displayed on a menu board shall be printed no smaller than the smallest lettering used for a menu item. REQUIRED WITHIN 10 DAYS.

Front reach in cooler under the weight equipment has an ambient temperature of 45F.

OBSERVED RAW TURKEY BURGERS, SLICED TOMATOES, RAW CHICKEN BREAST AND TENDERLOINS AND SOUR CREAM COLD HOLDING ABOVE 41F. C/A: ALL TCS FOODS COLD HOLDING SHALL BE MAINTAINED AT 41F OR BELOW COS: FOOD DISCARDED.

OBSERVED HAND SINK IN MAIN KITCHEN BLOCKED BY FOLDING STAND C/A: A HAND SINK SHALL ALWAYS BE ACCESSIBLE FOR EMPLOYEES TO USE COS: STAND REMOVED.

OBSERVED NO HAND DRYING PROVISIONS AT HAND SINK IN MAIN KITCHEN AND FRONT FOOD SERVICE C/A: ALL HAND SINKS SHALL BE PROVIDED WITH HAND DRYING PROVISIONS FOR EMPLOYEE USAGE COS: PAPER TOWELS PROVIDED.

OBSERVED TEA/COFFEE POURED INTO HAND SINK IN COFFEE CAFE AREA C/A: A handwashing facility may not be used for purposes other than handwashing COS: EHS INSTRUCTED PIC TO ENSURE EMPLOYEES ARE NOT DUMPING ANYTHING INTO HAND SINK.

OBSERVED WIPING CLOTHS STORED IN SANITIZER SOLUTION NOT BEING MAINTAINED AT THE PROPER CONCENTRATION FOR EFFECTIVE SANITIZING (QUAT: 200PPM-400PPM) C/A: WIPING CLOTHS SHALL BE STORED SUBMERGED IN SANITIZER SOLUTION MAINTAINED AT THE PROPER CONCENTRATION COS: SOLUTION WAS RE-MADE.

OBSERVED COOK PICK UP SHRIMP FROM THE GROUND, PROCEED TO APPLY SOAP, IMMEDIATELY RINSE HANDS WITHOUT SCRUBBING FOR AT LEAST 15-20 SECONDS AND PROCEED TO PREP TO-GO FOOD AND HANDLE SINGLE USE ITEMS. C/A: Food employees shall clean their hands and exposed portions of their arms, including surrogate prosthetic devices for hands or arms, for at least 20 seconds, using a cleaning compound in a handwashing sink that is properly equipped. 2. Food employees shall use the following cleaning procedure in the order stated to clean their hands and exposed portions of their arms, including surrogate prosthetic devices for hands and arms: (i) Rinse under clean, running warm water; (ii) Apply an amount of cleaning compound recommended by the cleaning compound manufacturer; (iii) Rub together vigorously for at least 10 to 15 seconds while: (I) Paying particular attention to removing soil from underneath the fingernails during the cleaning procedure, and (II) Creating friction on the surfaces of the hands and arms or surrogate prosthetic devices for hands and arms, finger-tips, and areas between the fingers; (iv) Thoroughly rinse under clean, running warm water; and (v) Immediately follow the cleaning procedure with thorough drying using disposable paper towels, a continuous towel system, or a heated-air hand drying device. COS: PIC INSTRUCTED EMPLOYEE TO RE-WASH HANDS USING THE PROPER PROCEDURE.

OBSERVED EMPLOYEE HANDLE SANITIZING WIPING CLOTH TO WIPE PREP TOP TABLE AND IMMEDIATELY PROCEED TO PREP TO-GO FOOD AND SINGLE USE ITEMS AT SALAD PREP IN FRONT FOOD SERVICE AREA. OBSERVED COOK HANDLE RAW SHRIMP WITH GLOVES ON TAKE ONE GLOVE OFF AND PROCEED TO TOUCH CLEAN EQUIPMENT AND THE TOP FOIL OF GUMBO DISH IN MAIN KITCHEN WITHOUT WASHING HANDS. C/A: Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles after handling raw proteins and engaging in activities that contaminate the hands. COS: EMPLOYEE WASHED HANDS BEFORE PROCEEDING TO PREP FOOD.

OBSERVED BUTTER IN REACH IN COOLER IN MAIN KITCHEN COLD HOLDING ABOVE 41F. OBSERVED ROMAINE SALAD MIX COLD HOLDING ABOVE 41F IN COOLER IN FRONT FOOD SERVICE AREA. OBSERVED BLACK BEAN AND CORN SALSA, DICED CHICKEN AND CHICKPEAS COLD HOLDING ABOVE 41F IN COOLER 2 IN FRONT FOOD SERVICE AREA (AMBIENT TEMPERATURE READS AT 46F) C/A: ALL TCS FOODS COLD HOLDING SHALL BE MAINTAINED AT 41F OR BELOW COS: ALL FOOD DISCARDED.

OBSERVED DELI HAM MEAT NOT COOLING AT THE PROPER TIME/TEMPERATURE ON COUNTER AND FREEZER IN MAIN KITCHEN. OBSERVED DELI STEAK NOT COOLING AT THE PROPER TIME/TEMPERATURE IN PREP TOP COOLER IN THE SALAD PREP STATION IN FRONT FOOD SERVICE (COOK STATED PREP BEGIN AT 9AM FOR DELI STEAK) C/A: ALL TCS FOODS SHALL COOL FROM AMBIENT TEMPERATURE TO 41F WITHIN 4 HOURS. COS: DELI STEAK DISCARDED; DELI HAM WAS PLACED ON SHEET PANS AND PLACED BACK IN FREEZER TO CONTINUE COOLING.