Redbird Scratch Kitchen at Sam Hughes

Food-contact surfaces: cleaned and sanitized

4-601.11 (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. Observed black residue on inside of ice machine near ice outlet at time of inspection.

Protection from Contamination

Time as a Public Health Control: procedures and records

3-501.19 (A) Except as specified under (D) of this section, if time without temperature control is used as the public health control for a working supply of TIME/TEMPERATURE CONTROL FOR SAFETY FOOD before cooking, or for READY-TO-EAT TIME/TEMPERATURE CONTROL FOR SAFETY FOOD that is displayed or held for sale or service: (1) Written procedures shall be prepared in advance, maintained in the FOOD ESTABLISHMENT and made available to the REGULATORY AUTHORITY upon request that specify: (a) Methods of compliance with Subparagraphs (B)(1)-(3) or C)(1)-(5) of this section; and (b) Methods of compliance with § 3-501.14 for FOOD that is prepared, cooked, and refrigerated before time is used as a public health control. Observed salsa and ranch held out of temperature control at time of inspection. Person in charge (PIC) stated that they take the salsa out of the refrigerator when they open. Observed discard datemarking for a day out.

Time Temperature Control for Safety Food (TCS Food)

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. cook line make units Observed cutting boards to be heavily scored and have discoloration indicating food residue/staining. PIC stated that they resurface every 6 months.

Utensils, Equipment and Vending