Poor Hendrix

Inspector notes: Observed ice at the bottom of the hand-washing sink upon arrival. CA: A handwashing sink shall be maintained so that it is accessible at all times for employee use. A handwashing facility may not be used for purposes other than handwashing. Pf

Inspector notes: Observed a food employee stacking wet, metal pans before storing them on a shelf in the dish area. CA: After cleaning and sanitizing, equipment and utensils hall be air-dried or used after adequate draining before contact with food AND may not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry.

Inspector notes: CA: Food shall be stored in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination. Observed food containers of chicken wings, peppers, and sauce all without any lids or coverings in the prep top and reach-in cooler. COS: Food employee provided plastic coverings for each food container in the prep top cooler and reach-in cooler.

Inspector notes: Bar ice machine has some black build up on the interior right side. CA: Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf. COS-ice machine was being cleaned.

Inspector notes: Cell phone and partially consumed closed bottle of Coke observed on the prep top table. CA: Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf. COS-person items removed and the surface was sanitized.

Inspector notes: Staff observed preparing food with polished nails. Discussed with PIC that those with nails longer than the finger tip or with nails that are polished, gloves must be worn. CA: Employees shall keep their fingernails clean and trimmed to no longer than the tips of the fingers. Pf Unless wearing gloves in good repair, a food employee may not wear fingernail polish or artificial fingernails when working with exposed food. Pf COS-Gloves donned.

Inspector notes: Food items prepared today stored in containers more than 4 inches deep and/or covered tightly in the coolers while items are cooling (tomato soup and cooked rice). CA: Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled: (i) Placing the food in shallow pans; Pf (ii) Separating the food into smaller or thinner portions; Pf (iii) Using rapid cooling equipment; Pf (iv) Stirring the food in a container placed in an ice water bath; Pf (v) Using containers that facilitate heat transfer; Pf (vi) Adding ice as an ingredient; Pf or (vii) Other effective methods. Pf 2. When placed in cooling or cold holding equipment, food containers in...