JACKIE'S PLACE

The mac and cheese and collard greens had the handle of their serving utensils in contact with food. [CA] Store scoop handle in such a way that the handle does not come in direct contact with food to prevent contamination. [COS] PIC switched out the utensils with clean utensils.

The upright cooler in the downstairs area has the gasket in disrepair. [CA] Ensure to maintain the equipment in good repair. Replace the gasket.

1. Sausages measured between 60-70F in a speed rack. Per PIC, they removed them from the hot hold cabinet as they measured below 165F and were going to reheat them in the oven but ended up taking a break before reheating the sausages. 2. Raw chicken in the walk in cooler measured between 45-47F at around 4 pm. Per PIC, the chicken was delivered from their sister location at around 11 am. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] 1. Sausages were reheated to 165F internal temperature. [COS] 2. Chicken was discarded. See VC&D report.

1. In the back prep area, at the hot holding unit, cooked chicken and ribs measured between 120-122°F. 2. In the kitchen area, at the drawer cooler, fish measured at 47°F at 1:00 pm. Per PIC, they thawed it out this morning when they opened at 11 am. Observed the fish to be tightly wrapped in plastic. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Items were time marked for discard at 3 pm. Per PIC, they arrived from their other location at 11 am. [COS] Fish was unwrapped to rapidly chill back down to 41°F.

Cloth rags were observed on the counters of the serving area. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).

Facility lacked thermometers in the hot holding units. [CA] A thermometer +/- 2°F shall be provided and correctly located in each hot and cold holding unit containing potentially hazardous foods.

Facility is using Time as a Public Health Control for their breading stations. [CA] Provide written procedures and time marking for PHFs utilizing time as a public health control (TPHC). TPHC guidelines provided.

In the basement area there is a non ANSI upright freezer that is not maintaining temperature below 41°F. [CA] New and/or replacement food equipment shall be certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program (e.g. NSF, UL EPH, UL Sanitation, CSA Sanitation, or ETL Sanitation). Ensure to maintain equipment clean and in good repair.