CONCH HEAVEN TO GO

Nonfood-contact surfaces clean — Inspector Note: Observed multiple rusted shelves inside of the walk-in cooler. Nonfood-Contact Surfaces (C) (d) Nonfood-Contact Surfaces. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Discussed with PIC to have shelves repaired or replaced.

Proper cold holding temperatures — Inspector Note: Observed multiple TCS foods stored above the required cold holding temperature of 41°F inside the walk-in cooler. The following items were measured at: chicken soup at 52°F, shelled eggs at 55°F, whole fish at 54°F, oxtail at 55°F, macaroni and cheese at 53°F, tomato paste at 52°F, batter with conch at 54°F, raw chicken at 52°F, and cooked rice at 53°F. Time/Temperature Control for Safety; Cold Holding (P) (f) Time/Temperature Control for Safety Food, 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, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P PIC stated that these foods were prepared the previous day, and some were date-marked 3/10, therefore the PIC voluntarily discarded these foods.

Posted: Permit/Inspection/Choking Poster/Handwashing — Inspector Note: Observed expired food service permit posted. Permit, Displayed (C) 1. Post the permit in a location in the food service establishment that is conspicuous to consumers Discussed with PIC, that permit fees shall be paid by 2/19/26

Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used — Inspector Note: Observed cracked knife sitting on top of prep station. Multiuse Food-Contact Surfaces (Pf) (c) Multiuse Food-Contact Surfaces. 1. Multiuse food-contact surfaces shall be: (i) Smooth; Pf (ii) Free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections; Pf PIC voluntarily discarded cracked knife.

Hands clean and properly washed — Inspector Note: Observed food service employee wipe hands on apron and nose before returning to food prep without washing hands. When to Wash (P) (c) When to Wash. 1. 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 P and: (i) After touching bare human body parts other than clean hands and clean, exposed arms; P (ii) After using the toilet room; P (iii) After caring for or handling service animals or aquatic animals; P (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;P (v) After handling soiled equipment or utensils; P (vi) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; P (vii) When switching between working with raw food and working with ready-to-eat food; P (viii) Before donning gloves to initiate a task that involves working with food; P and (ix) After engaging in other activities that contaminate the hands. P Food service employee immediately washed hands. Discussed with PIC and food service employee when to wash hands and to avoid touching body parts and apron while prepping foods.

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed a box of limes sitting on top of the hand sink bowl, obstructing its use upon the start of inspection. Using a Handwashing Sink- Operation & maintenance (Pf) (o) Using a Handwashing Sink. 1. A handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf COS: Food service employee removed box of limes from hand sink. Discussed with PIC that hand sink should be accessible and unobstructed at all times.

Proper cold holding temperatures — Inspector Note: Observed a pan of cooked rice (48°F) and a pan of mac and cheese (55°F) sitting on the prep counter with no temperature control. PIC stated the items had been removed from the cooler approximately one hour prior. Time/Temperature Control for Safety; Cold Holding (P) (f) Time/Temperature Control for Safety Food, 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, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P PIC immediately placed the foods in the walk-in freezer to rapidly cool. Food was tested an hour later (2:57pm) with rice at 41F and mac and cheese at 39F.