RAISING CANE'S #437

Violations (5)

• d9d7eb8a-7c50-4819-9200-d4680e45cacdCriticalCorrected on site

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

  2-201.11(B) The PERSON IN CHARGE shall notify the REGULATORY AUTHORITY when a FOOD EMPLOYEE is: (1) Jaundiced, Pf or (2) Diagnosed with an illness due to a pathogen as specified under Subparagraphs (A)(2)(a) - (f) of this section. Pf Person-in-Charge (PIC) stated that new employees are trained on the symptoms and illnesses that they must report to management but was not able to provide training curriculum to inspector during routine inspection.

  Employee Health

• a8fbdf17-cddd-4314-bb10-7125b190c58fCorrected on site

  Proper cold holding temperatures

  3-501.16 (A) Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under §3-501.19, and except as specified under (B) and in (C ) of this section, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be maintained: (2) At 5ºC (41ºF) or less. Observed Temperature Controlled for Safety (TCS) food items cold-holding in the walk-in refrigerator above 41F. Date-marking stickers revealed that the TCS foods were prepared at 8AM this morning and left in the walk-in fridge to cool. Cooling had passed 4 hours for batter used for fried chicken strips. Observed raw chicken in the walk-in fridge cold-holding above 41F. PIC stated that the facility has recently had cold-holding issues with the walk-in refrigerator and that the refrigeration technician was on-site doing repairs to the walk-in unit this morning, technician had stated that the system is leaking freon. The containers of marinated chicken that were prepared yesterday were cold-holding below 41F, however the chicken that was marinated and prepared this morning was not cold-holding at the proper temperature of 41F or less.

  Time Temperature Control for Safety Food (TCS Food)

• 4f6dff17-b576-4b4e-b5b4-33294d71cc44Corrected on site

  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. Observed TCS foods in the cooling process were not cooled to 41F or less in rapid cooling equipment before being placed in the make unit for food service. Multiple containers of cole-slaw were observed to be cold-holding above 41F. PIC stated that the cole-slaw in the make unit was made around 10:30AM and placed in the make unit as the containers of cole-slaw were needed for food service. Facility normally has 3 large plastic containers of cole-slaw leftover from the previous day but that the facility had ran out of cole-slaw that was prepared yesterday and had to use cole-slaw that was made this morning for today's food service.

  Food Temperature Control

• 4f6dff17-b576-4b4e-b5b4-33294d71cc44Corrected on site

  Proper cooling methods used; adequate equipment for temperature control

  3-501.15 (B) When placed in cooling or cold holding EQUIPMENT, FOOD containers in which FOOD is being cooled shall be: (1) Arranged in the EQUIPMENT to provide maximum heat transfer through the container walls; and (2) Loosely covered, or uncovered if protected from overhead contamination as specified under Subparagraph 3-305.11(A)(2), during the cooling period to facilitate heat transfer from the surface of the FOOD. Observed a large amount of small plastic containers placed in large plastic containers of cole-slaw in the walk-in refrigerator. These items were still in the cooling process during inspection. Small containers of cole-slaw had lids on the containers and the large containers in which the small plastic containers were placed also had the lid tightly on.

  Food Temperature Control

• f0bbcda0-b2b8-40c7-838f-5fd1b9f7918fCorrected on site

  Wiping cloths; properly used and stored

  3-304.14 (B) Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be: (1) Held between uses in a chemical sanitizer solution at a concentration specified under § 4-501.114; and (2) Laundered daily as specified under 4-802.11(D). Observed chemical sanitizing solution used for wiping cloths was not kept at the correct concentration for sanitizer used by facility. Chemical sanitizing solution was reading at 0PPM for quaternary ammonium sanitizing solution. Additionally observed that the chemical sanitizer dispenser that is used to fill chemical sanitizing solutions used for wiping cloth buckets was empty and did not have any sanitizer in the bottle that is used to provide sanitizer.

  Prevention of Food Contamination