MEET BOWL

Food properly labeled; original container — Inspector Note: Observed large commercial containers of TCS ranch dressing and honey mustard held beyond manufactures' use by date in prep top cooler in front food service area. C/A: Prepackaged sandwiches, eggs, infant formula, shucked oysters, milk, and time/temperature control safety foods that are labeled as “keep refrigerated” and that are for sale or service to the consumer or used as an ingredient in other foods shall be immediately discarded and shall not be sold, served, or used after the manufacturer’s expiration date or the sell-by date. COS: Both discarded.

Food properly labeled; original container — Inspector Note: Observed several food items stored in main kitchen (msg, chicken base, cinnamon sugar, etc.) and along front food service area (ranch, chili sauce, honey mustard) removed from original container not labeled with common name. C/A: 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. COS: All items labeled.

In-use utensils: properly stored — Inspector Note: 1. Observed ice scoop handle in contact with ice in ice cooler along front food service area. 2. Observed scoop handles in contact with dry powders (mango, blueberry, matcha, etc) on counter of front food service area. 3. Observed in-use utensils stored in containers of stagnant water measuring 70-90F in main kitchen and along front food service area. C/A: During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container; 2.In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon; 3.On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified under DPH Rule 511-6-1-.05(7)(b) and (8)(a); 4.In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 5. In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not time/temperature control for safety food; or 6. In a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at a frequency specified under DPH Rule 511-6-1-.05(7)(b)3(vi). COS: Utensils stored properly.

Single-use/single-service articles: properly stored, used — Inspector Note: Observed several boxes of single use containers stored directly on floor in WIF storage area in main kitchen. C/A: Cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored: (i) In a clean, dry location; (ii) Where they are not exposed to splash, dust, or other contamination; and (iii) At least 6 inches (15 centimeters) above the floor. COS: All stored correctly.

Adequate ventilation and lighting; designated areas used — Inspector Note: 1. Observed employee watch and cellphone stored on prep table along front food service area. 2. Observed employee bag stored on dry storage shelf commingled with service foods in dry storage area in main kitchen. C/A: 1. Areas designated for employees to eat, drink, store food/personal items, use tobacco products and electronic devices shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. 2. Lockers or other suitable facilities shall be located in a designated room or area where contamination of food, equipment, utensils, linens and single-service and single-use articles cannot occur. COS: All employee items stored in designated areas.

Toxic substances properly identified, stored, used — Inspector Note: 1. Observed bleach spray bottle stored directly above cooked beef in main kitchen. 2. Observed sanitizer spray bottle stored on top of RIC with seasonings and food equipment in main kitchen. C/A: Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles by: 1. Separating the poisonous or toxic materials by spacing or partitioning; and 2. Locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, and single-service or single-use articles. This requirement does not apply to equipment and utensil cleaners and sanitizers that are stored in warewashing areas for availability and convenience if the materials are stored to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles. COS: Chemicals stored in designated areas away from food.

Toxic substances properly identified, stored, used — Inspector Note: Observed 2 in-use unlabeled chemical spray bottles stored at 3-compartment sink in main kitchen. C/A: Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. COS: Spray bottles labeled with common name.

In-use utensils: properly stored — Inspector Note: 1. Observed ice scoop handle in contact with ice in ice cooler along front food servive area. 2. Observed scoop handles in contact with dry powders on counter of front food service area. 3. Observed in-use utensils stored in containers of stagnant water measuring 70-90F in main kitchen and along front food service area. C/A: During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container; 2.In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon; 3.On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified under DPH Rule 511-6-1-.05(7)(b) and (8)(a); 4.In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 5. In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not time/temperature control for safety food; or 6. In a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at a frequency specified under DPH Rule 511-6-1-.05(7)(b)3(vi). COS: Utensils stored properly.

Hands clean and properly washed — Inspector Note: 1. Observed employee touch soiled surface wearing gloves, remove gloves, put on new gloves and prepare food in main kitchen. 2. Observed employee wearing gloves touch touchscreen monitor and return to preparing food along front food service area. 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 and: (i) After touching bare human body parts other than clean hands and clean, exposed arms; (ii) After using the toilet room; (iii) After caring for or handling service animals or aquatic animals; (iv) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco products or electronic devices that simulate tobacco smoking, eating or drinking, except for drinking from a closed beverage container and the container is handled to prevent contamination of the hands; (v) After handling soiled equipment or utensils; (vi) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; (vii) When switching between working with raw food and working with ready-to-eat food; (viii) Before donning gloves to initiate a task that involves working with food; and (ix) After engaging in other activities that contaminate the hands. COS: Employee washed hands.

Hands clean and properly washed — Inspector Note: Observed employee wash hands without using soap at hand sink in main kitchen. 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. 3. To avoid re-contaminating their hands or surrogate prosthetic devices, food employees may use disposable paper towels or similar clean barriers when touching surfaces such as manually operated faucet handles on a handwashing sink or the handle of a restroom door. COS: Employee properly washed hands.

Proper cold holding temperatures — Inspector Note: Observed corndog batter cold holding on counter at 64F in main kitchen. C/A: 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 or below during cold holding. COS: Per PIC batter out less than 2-hours; batter placed on ice and in freezer to rapidly cool to 41F.

Proper hot holding temperatures — Inspector Note: Observed rice noodles hot holding in crock in main kitchen at below 135F. C/A: Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food hot held shall be maintained at 135°F or above. COS: Per PIC, rice noodles out of temperature less than an hour. Food reheated; see corrective action in temperature section.