T-Bird Cafe

Proper cooling methods used: adequate equipment for temperature control — Inspector Note: Observed, in the main kitchen, a container of pre-cooked sausage cooling tightly covered on the counter near cookline. Advised PIC on proper cooling methods: under refrigeration uncovered or loosely cover. COS: PIC placed the container of cooked sausage on the bottom portion of the prep top cooler loosely covered.

Approved thawing methods used — Inspector Note: Observed a bag of raw chicken wings thawing at the 4-compartment sink in stagnant water. Advised PIC on proper thawing methods: under refrigeration or running water with a temperature of 70 degrees F or below. Advised PIC to turn water on chicken wings for proper thawing.

Nonfood-contact surfaces clean — Inspector Note: Observed nonfood contact surfaces of the interior of RIF 1 and RIF 2 and the exterior portion of the microwave stored as clean with food debris and residue. Advised PIC that nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Advised PIC to thoroughly clean all nonfood contact surfaces in the main kitchen.

Food separated and protected — Inspector Note: Observed, in the walk-in cooler in the main kitchen, a box of raw bacon stored a pan of cooked chicken wings. Advised PIC that foods shall be stored according to final cooking temperature. COS: Food employee rearranged walk in cooler for proper storage hierarchy.

Insects, rodents, and animals not present — Inspector Note: Observed one live roach in main kitchen near handwashing sink. Advised PIC the presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises.

PIC present, demonstrates knowledge, performs duties — Inspector Note: Observed no food allergy training at time of inspection, lack of evidence of food allergy training. Advised PIC employees are properly trained in food safety, including food allergy awareness, as it relates to their assigned duties. Food allergy awareness includes describing foods identified as major food allergens and the symptoms that a major food allergen could cause in a sensitive individual who has an allergic reaction.

Certified Food Protection Manager — Inspector Note: Observed no food handler certificate posted at time of inspection. Advised PIC the original CFSM certificate shall be posted in public view in each food service establishment. An additional copy shall be retained on file at the food service establishment at all times, and shall be made available for inspection by the Health Authority.

Management knowledge, responsibilities, reporting — Inspector Note: Observed no employee health agreement forms, proven in a verifiable manner at time of inspection, upon request. Advised PIC food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with the Chapter, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food.

Response procedures for vomiting & diarrheal events — Inspector Note: Observed no vomit/fecal written procedures upon request at time of inspection. Advised PIC a food establishment shall have written procedures for employees to follow and an EPA registered disinfectant effective against Norovirus available on-site at the food service establishment when responding to vomiting or diarrheal events.

Proper cold holding temperatures — Inspector Note: Observed multiple TCS food items (pork sausage, turkey sausage, cooked chicken patty, and pork links) on counter improperly cold-holding above 41F for less than 4-hours. Advised PIC Hot and Cold Holding. 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. COS: Had food employee relocate items to Reach-In-Cooler.

Proper hot holding temperatures — Inspector Note: Observed grits and turkey gravy improperly hot-holding below 135F for less than 4 hours on top of stove (turned off). Advised PIC Hot and Cold Holding. 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. COS: Had food employee turn on stove to start reheating process.