The Hen and the Hog

High priority13

• Code 01Approved source; food safe and unadulterated

  Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.

  Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. All TCS foods like raw shell eggs, butter, sauasage and hollandaise sauce were not discarded at 11:00 am according to the time marked; Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41°F within 4 hours. Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. cooked cut potatoes (45-50°F - Cooling);in cooler at cook line; as per operator food portioned and cut up lat night and placed inside cooler to cool down to 41°F or below; food trays stacked on top of each other; food never reached 41°F or below within 4 hours; See Stop Sale

• Code 03Food out of temperature

  Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.

  homemade ranch (42-48°F - Cold Holding);in drawers under flat top sliced cheese (41-49°F - Cold Holding); in cooler #1 at cook line; As per operator food not prepared or portioned today; food out of temperature for approximately 1 hour; food overstocked; advised to make smaller portions.

  Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41°F within 4 hours.

  Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. cooked cut potatoes (45-50°F - Cooling);in cooler at cook line; as per operator food portioned and cut up lat night and placed inside cooler to cool down to 41°F or below; food trays stacked on top of each other; food never reached 41°F or below within 4 hours; See Stop Sale

  Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking- butter packets and sausage at expo line and cook line ; operator marked 7:00 am;

  Fixed on the spotRepeat violationAdministrative complaint

  Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period.

  See stop sale. All TCS foods like raw shell eggs, butter, sauasage and hollandaise sauce were not discarded at 11:00 am according to the time marked;

• Code 08Food protection and cross-contamination

  Code 08, Food protection and cross-contamination: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.

  Raw chicken tenders over fries and onion rings in chest freezer at cook line- all not commercially packaged Operator decided to discard product.

  Fixed on the spot

• Code 09Bare hand contact with ready-to-eat food

  Code 09, Bare hand contact with ready-to-eat food: Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145°F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact.

  Establishment has no approved Alternative Operating Procedure. Observed employee touching toasted bread with bare hand and placing on the plate to be served to customer; food will not be reheated to 145°F or above; operator discarded and washed hands;

  Fixed on the spot

• Code 10In-use utensils properly stored

  Code 10, In-use utensils properly stored: In-use utensil stored in unclean water at or above 135°F- in steam table at cook line multiple utensils stored in unclean food debris water ; utensils removed and water discarded;

  Fixed on the spot

• Code 12Handwashing and hygienic practices

  Code 12, Handwashing and hygienic practices: Employee failed to wash hands before putting on gloves to initiate a task working with food.

  Observed employee changing tasks numerous times discard gloves and putting new gloves on to work with foods before washing hands ; educated ; advised to wash hands; employee washed hands

  Fixed on the spot

  Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.

  Observed employee numerous times wiping gloved hands on visibly soiled cloth towel and personal clothing at cook line and continued to work with foods and touch clean plates and other utensils without washing hands and changing gloves; educated and advised to wash hands;

  Repeat violationAdministrative complaint

  Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.

  Observed employee cracking raw shell eggs and continued to work with other foods touching plates and spatulas without washing hands first; educated and advised to wash hands;

• Code 35Insects, rodents, pests and animals

  Code 35, Insects, rodents, pests and animals: Roach activity present as evidenced by live roaches found.

  Observed live roach crawling on the mirror in the bathroom; operator killed it.

  Fixed on the spot

• Code 41Chemicals and toxic substances

  Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.

  Observed small bottle of hand sanitizer stored with plates to be used for customers' food a5 cook line; operator discarded

  Fixed on the spot