Barbecue Kitchen

Food properly labeled; original container — Inspector Note: Observed several food items not labeled stored on shelves in walk in coolers soiled in kitchen. CA: Instructed Operator to label all foods during inspection. 511-6-1.04(4)(d) - Food Storage Containers Identified with Common Name of Food (C) (d) Food Storage Containers, Identified with Common Name of Food. 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.

Nonfood-contact surfaces clean — Inspector Note: Observed buildup on outside and inside of equipment throughout main kitchen. Observed gaskets in RICs with food buildup and buildup around prep top area. Observed WIC shelving soiled with food debris accumulation. Observed hood filters heavily soiled at fryer station in kitchen. Observed fan vent covers in walk in coolers soiled with heavy buildup in kitchen. CA: all nonfood contact surfaces shall be free of accumulation. Must properly clean/disinfect all non food contact surfaces to avoid accumulation and food contamination. Must correct within 10 days. 511-6-1.05(7)(d) - 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.

Plumbing installed; proper backflow devices — Inspector Note: Observed handles and faucet (wrapped in tape) at hand wash sink in food preparation area in kitchen. Water leaking from handles when plumbing fixtures turned on. Must repair within 10 days. 511-6-1.06(2)(r) - System Maintained in Good Repair (P, C) (r) System Maintained in Good Repair. A plumbing system shall be repaired according to law; P and maintained in good repair.

Food separated and protected — Inspector Note: Observed raw shell eggs stored on top of tuna salad and ham in flip top make table cooler next to cook line in kitchen. Observed raw beef patties and precooked turkey sausage on plate stored on top of corn beef hash and sliced ham in flip top make table cooler next to cook line in kitchen. CA: Operator moved raw shell eggs to lower shelf in cooler and discarded plate holding raw beef patties and precooked turkey sausage stored. 511-6-1.04(4)(c)1(i)(ii)(iii)(v)(vi)(vii)(viii) - Packaged & Unpackaged Food Separation, Packaging, and Segregation (P, C) (c) Packaged and Unpackaged Food - Separation, Packaging, and Segregation. 1. Food shall be protected from cross contamination by: Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, P and Using separate equipment for each type, P or (II) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, P and (III) Preparing each type of food at different times or in separate areas; P

In-use utensils: properly stored — Inspector Note: Observed measuring cup handle touching sugar stored underneath table in kitchen. Operator removed handle from sugar and stored upright. Observed multiple spoons submerged in containers holding cottage cheese stored on shelf in walk in cooler. Operator removed spoons during inspection. 511-6-1.04(4)(k) - In-Use Utensils, Between-Use Storage (C) (k)Storage of In-Use Utensils. 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;

Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used — Inspector Note: Observed damaged gasket on warming cabinet in kitchen. 511-6-1.05(6)(a) - Good Repair & Proper Adjustment (C) (6) Maintenance and Operation. (a) Good Repair and Proper Adjustment. 1. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule.

Insects, rodents, and animals not present — Inspector Note: Observed non tight fitting exit door allowing pest intrusion in kitchen. 511-6-1.07(2)(m) - Outer Openings Protected (C) (m) Outer Openings, Protected. 1. Except as specified in paragraphs 2 through 5 of this subsection, outer openings of a food service establishment shall be protected against the entry of insects and rodents by: (i) Filling or closing holes and other gaps along floors, walls, and ceilings; (ii) Closed, tight-fitting windows; and (iii) Solid, self-closing, tight-fitting doors.

Food in good condition, safe, and unadulterated — Inspector Note: Observed multiple raw shell eggs cracked/damaged stored in boxes walk in cooler. Operator sorted through boxes and removed cracked shell eggs during inspection. 511-6-1.04(1) - Safe, unadulterated and Honestly Presented (P) (1) Condition. Food shall be safe, unadulterated, and honestly presented. P

Single-use/single-service articles: properly stored, used — Inspector Note: Observed failure to discard single use items after a single use. Observed styrofoam cups utilized as scoops in containers of cornbread mix. 1. Single-service and single-use articles may not be reused PIC discarded items

Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used — Inspector Note: Observed damaged gasket on warming cabinet and ice machine. Observed door of walk-in freezer unable to shut properly (6) Maintenance and Operation. (a) Good Repair and Proper Adjustment. 1. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule. 2. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. 3. Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate food when the container is opened.

Insects, rodents, and animals not present — Inspector Note: Observed failure to maintain outer openings protected. Observed several exit doors non tight fitting allowing light and potential pest intrusion. Except as specified in paragraphs 2 through 5 of this subsection, outer openings of a food service establishment shall be protected against the entry of insects and rodents by: (i) Filling or closing holes and other gaps along floors, walls, and ceilings; (ii) Closed, tight-fitting windows; and (iii) Solid, self-closing, tight-fitting doors.

Food in good condition, safe, and unadulterated — Inspector Note: Observed failure to maintain food in serviceable manner. Observed pan with oxidized hamburger meat in walk in cooler. Food shall be safe, unadulterated, and honestly presented PIC discarded hamburgers

Food in good condition, safe, and unadulterated — Inspector Note: Observed failure to maintain package integrity in tact. Observed dented cans stored on shelving for use. Food packages shall be in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants PIC discarded cans

Food separated and protected — Inspector Note: Observed raw beef patty on top of cooked patty on plate on top of ham in prep top cooler. Observed raw chicken stored on beef in walk in cooler. Food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from: (I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, P and (II) Cooked ready-to-eat food; and P Observed margarine and buttermilk stored between containers of raw chicken in WIC. PIC will rearrange storage to protect ready to eat and store by cooking temperatures.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed failure to maintain food contact surfaces clean to sight and touch. Observed cutting boards heavily scored and soiled. PIC shall have cutting boards cleaned and sanitized

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed failure to maintain sufficient sanitizer solution. Observed dishmachine reading 0ppm chlorine. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified under subsection (8)(b)3 of this Rule shall meet the requirements specified in DPH Rule 511-6-1-.07(6)(g), shall be used in accordance with the Environmental Protection Agency (EPA)-registered label use instructions P, and shall be used as follows: 1. A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart; P Concentration Range Minimum Temperature MG/L PH 10 or less oF (oC) PH 8 or less oF (oC) 25-49 120 (49) 120 (49) 50-99 100 (38) 75 (24) 100 55 (13) 55 (13) PIC replaced sanitizer.