Perkin's Family Rest & Bakery Degrades its Sanitary Rating

Critical - Observed food being cooled by nonapproved method. tray of chicken on rack in kitchen cooling at 75

Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. stuffing in closed container with other pan on top at 125 after 1.5 hours. after another 30 minutes product was 105. moved to walkin freezer. turkey cooling in reachin at 190 covered.

Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. between glove change. Corrected On Site.

Observed old food stuck to clean dishware/utensils. Repeat Violation.

Critical - Water pressure lacking at fixtures that require the use of water. hot water, cookline handsink

Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. after handling soiled wiping cloths Corrected On Site.

Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. water at 120 Corrected On Site.

Critical - Observed food preparation sinks, handsinks or warewashing machine used for purposes other than the designated use. handsink ued to fill buspan Corrected On Site.

Observed old food stuck to clean dishware/utensils. Repeat Violation.

Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.

Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. original certificates required

No Violations Were Observed

Critical - Facilities to maintain product temperature

Storage areas, enclosures, for REFUSE, recyclables, and returnables shall be maintained in good repair.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. mac & cheese 44-46, breakfast bakes 45, turkey & dressing 44-47, beans 44-46, alfredo sauce 44-48, roast beef 48 in cookline reachins

Critical - Observed food being cooled by nonapproved method. breakfast bakes at 103-117 on trays in kitchen Corrected On Site.

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. no ambient air thermometer

Critical - No conspicuously located thermometer in holding unit. cookline reachin

Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. sugar Corrected On Site.

Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area. Corrected On Site.

Observed old food stuck to clean dishware/utensils.

Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.

Critical - Observed the use of an unclean thermometer. probe not sanitized before use

Critical - Observed interior of microwaves soiled.

Equipment and utensils not properly air-dried.

Observed utensils stored in crevices between equipment. spatulas between wall & sink. Corrected On Site.

Critical - Hot water not provided/shut off at employee hand wash sink. east end wait station

Critical - Ready-to-eat potentially hazardous food not consumed/sold within 7 days after opening/preparation. Food may not be served. cheese sauce Corrected On Site.

Critical - Observed raw animal food stored over ready-to-eat food. egg over ham, top of reachin Corrected On Site.

Critical - Observed employees using same utensil to handle raw and cooked product. raw eggs to cooked sausages Corrected On Site.

Critical - Observed employee switch from working with raw food to ready-to-eat food without washing hands/changing gloves. Corrected On Site.

Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. original certicates required

No Violations Were Observed

Critical - Working containers of food removed from original container not identified by common name. SUGAR. Corrected On Site.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Pies with PHF toppings between 45-50 Degrees F. in pie display cooler.

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Pie Display Cooler. Do Not Use Until Repair Is Made.

Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.

Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.

Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.

Critical - Vacuum breaker missing at hose bibbs in soda room.

Observed floor area near handsink/dishmachine covered with standing water.

Critical - Certified Food Manager unable to answer basic Food Code questions.

Critical - When to Wash. Food EMPLOYEES' shall clean their hands and exposed portions of their arms as specified under Section 2-301.12 immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and: (A) After touching bare human body parts other than clean hands and clean, exposed portions of arms; (B) After using the toilet room; (C) After caring for or handling service animals or aquatic animals as specified in Paragraph 2-403.11(B); (D) Except as specified in Paragraph 2-401.11(B), after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking; (E) After handling soiled equipment or utensils; (F) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; (G) When switching between working with raw food and working with ready-to-eat food; (H) Before donning gloves for working with food; and (I) After engaging in other activities that contaminate the hands.

Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Cooks not washing hands everytime when changing gloves. Repeat Violation.

Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. sugar

Observed in-use utensil stored in unclean water at or above 135 degrees Fahrenheit. waffle mix batter spatula Corrected On Site.

Observed old labels stuck to food containers after cleaning. Repeat Violation.

Critical - Observed raw animal food stored over ready-to-eat food. Walkin Freezer Corrected On Site.

Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.

Critical - Violation: 03A-07-1Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Reachin coolers on cooklines. See NotesRepeat Violation - Callback Sausage 48 and 51 degrees west end reachin cooler

Critical - Violation: 04-01-1Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. The two reachin coolers on cookline.Repeat Violation. Repeat Violation. Reachin cooler west end

Violation: 15-28-1Hood filters are not tight-fitting and firmly held in place - leaving open spaces.

Violation: 24-08-1Equipment and utensils not properly air-dried. prep pans

Violation: 38-10-1Light not functioning. Hood System Repeat Violation.

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. The two reachin coolers on cookline.Repeat Violation. Repeat Violation.

Critical - Electrical outlet with a broken cover plate. Rear prep area. For reporting purposes only.

Equipment and utensils not properly air-dried. prep pans

Hood filters are not tight-fitting and firmly held in place - leaving open spaces.

Light not functioning. Hood System Repeat Violation.

Critical - Manager lacking proof of Food Manager Certification.

Observed cutting board grooved/pitted and no longer cleanable. Toast

Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Cook did Not wash hands when changing gloves.

Critical - Observed employee switch from working with raw food to ready-to-eat food without washing hands. Cook breaking open raw shell eggs then touching ready to eat food (cooked eggs).

Critical - Observed employee switch from working with raw food to ready-to-eat food without washing hands. Cook broken raw shell eggs then handled ready-to-eat food without changing gloves or washing hands.

Critical - Observed food-contact surfaces not clean. Prep pans in clean dish area.

Critical - Observed handwash sink used for purposes other than handwashing. Wait area handwash sink used as prep sink for coffee pots. (dumping and filling)

Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Powdered Sugar in wait area.Repeat Violation.

Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On Site.

Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Waffle batter spatula

Critical - Observed obstructed exits, stairs, hallways or egress. For reporting purposes only. Rear door

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Reachin coolers on cooklines. See NotesRepeat Violation.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Wait Area See notes Repeat Violation.

Critical - Observed soil buildup inside ice bin. Beverage systems have mold-like buildup .

Observed tongs with handle in contact with salad mix. Repeat Violation.

Critical - Observed toxic item stored in food preparation area. Degreaser on ice cam prep counter