Janet & Ray's

Adequate handwashing sinks, properly supplied and accessible

6-301.12 Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels; Observed 2 of 3 hand sinks to be missing soap and paper towels.

Preventing Contamination by Hands

Management and food employee knowledge, and conditional employee; Knowledge, responsibility and reporting

2-201.11(A) The PERMIT HOLDER shall require FOOD EMPLOYEES and CONDITIONAL EMPLOYEES to report to the PERSON IN CHARGE information about their health and activities as they relate to diseases that are transmissible through FOOD. A FOOD EMPLOYEE or CONDITIONAL EMPLOYEE shall report the information in a manner that allows the PERSON IN CHARGE to reduce the RISK of foodborne disease transmission, including providing necessary additional information, such as the date of onset of symptoms and an illness, or of a diagnosis without symptoms, if the FOOD EMPLOYEE or CONDITIONAL EMPLOYEE: (1) Has any of the following symptoms: (a) Vomiting, (b) Diarrhea, (c) Jaundice, (d) Sore throat with fever, or (e) A lesion containing pus such as a boil or infected wound that is open or draining and is: (i) On the hands or wrists, unless an impermeable cover such as a finger cot or stall protects the lesion and a SINGLE-USE glove is worn over the impermeable cover, (ii) On exposed portions of the arms, unless the lesion is protected by an impermeable cover, or (iii) On other parts of the body, unless the lesion is covered by a dry, durable, tight-fitting bandage; Observed facility did not currently have an employee acknowledgement or other tool for reporting foodborne illness symptoms to management.

Employee Health

PIC present, demonstrates knowledge, and performs duties

2-101.11 (A) Except as specified in (B) of this section, the PERMIT HOLDER shall be the PERSON IN CHARGE or shall designate a PERSON IN CHARGE and shall ensure that a PERSON IN CHARGE is present at the FOOD ESTABLISHMENT during all hours of operation. No person in charge (PIC) when employee was asked who is designated in charge when owner is not present.

Supervision

Food obtained from approved source

3-201.11 (B) FOOD prepared in a private home may not be used or offered for human consumption in a FOOD ESTABLISHMENT. Observed cooked chicken in plastic 5 gallon buckets at time of inspection. PIC stated that the chicken is smoked/cooked at a residence and then is brought to facility to be cooled and served to customers. Facility may apply for a variance through CHFS for outdoor grilling so that outdoor cooking may be completed onsite.

Approved Source

Certified Food Protection Manager

2-102.12 (A) At least one EMPLOYEE that has supervisory and management responsibility and the authority to direct and control FOOD preparation and service shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM. PIC was unable to access where certificate may be.

Supervision

Food and non-food-contact surfaces cleanable, properly designed, constructed and used

4-501.12 Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED, or discarded if they are not capable of being resurfaced. Observed cutting boards to have scoring and to have food staining. Facility shall ensure that cutting boards that are heavily scored and or cannot be effectively sanitized are resurfaced or replaced. This is a repeat violation. Correct violation within 60 days.

Utensils, Equipment and Vending

Proper cooling methods used; adequate equipment for temperature control

3-501.15 (A) Cooling shall be accomplished in accordance with the time and temperature criteria specified under § 3-501.14 by using one or more of the following methods based on the type of FOOD being cooled: (1) Placing the FOOD in shallow pans; (2) Separating the FOOD into smaller or thinner portions; (3) Using rapid cooling EQUIPMENT; (4) Stirring the FOOD in a container placed in an ice water bath; (5) Using containers that facilitate heat transfer; (6) Adding ice as an ingredient; or (7) Other effective methods. PIC stated that they cool cooked chicken in 5 gallon plastic buckets with lids on. Observed fish, coleslaw, potato salad, and kale salad prepared in the morning to be in front cold holding unit. PIC stated that once it is prepared it is placed directly out front. PIC placed salads in metal pans to support cooling/cold holding.

Food Temperature Control