3717-1-02.2 (C ) / Hands and arms: when to wash
Critical Observed an employee who was triple gloved and handled raw chicken then cross the kitchen to sip on his drink over the clean /cooked food prep areas. At the time of inspection the manager pulled this employee aside and properly educated him on when to wash hands and replace gloves. RETRAIN COOK LINE STAFF TO PROPERLY REMOVE GLOVES AND WASH HANDS TO PREVENT CROSS CONTAMINATION THROUGHOUT THE KITCHEN.
3717-1-03.4(I)(3) / Time as a public health control - six hour time limit
Critical Observed food items such as dumpster sauce and diced tomatoes holding 45-47F despite bieng held on ice. During the inspection these items were not properly time stamped, but the staff stated that they had been brought to the line within the last 30 minutes. All foods which are using time instead of temperature as health control shall be properly dated or discarded. DURING THE INSPECTION THE MANAGER HAD THE EMPLOYEE PROPERLY TIME STAMP THESE FOODS.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Complaint
Inspection Date: 13-September-2019
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| PIC- Chris On 9/12/2019 the health division was forwarded a confirmed campylobacter case from Fairfield County Public Health. The individual in question ate at multiple restaurants during the incubation period. This individual ate at the Roosters located at 23865 US 23 S on 8/30/2019. The individual reports eating medium boneless wings and dumpster fries. Their grandson later ate the leftovers but did not report any symptoms or illness. Campylobacter is a bacterial illness that is generally caused by consuming raw or undercooked poultry, unpasteurized milk products, or contaminated water. Water at roosters is provided through municipal supply. Roosters does not serve any unpasteurized dairy products which may lead to contamination. During the inspection there were some hygienic practices that could have led to contamination of the foods. At the time of inspection the inspector discussed the food processes involved in both of these food products with the manager of duty. The inspector walked through the process for cooking the boneless wings. The boneless wings are held underneath the wing prep cooler in a container before they are put into a bowl of flour to be mixed before cooking. After placing in the bowl the wings are hand mixed in the flour before being moved to the fryers for cooking. Per the manager the policy states that employees shall grab the largest boneless wing and open it to ensure that it has been properly cooked before service. The cooked wings are then moved to a table and sauces from hot holding are placed into a bowl for saucing the wings. The wings are then plated and sent to the table. Per the manager on duty the employee handling uncooked chicken and cooked chicken are separate employees who stay on their assigned tasks. The bowls used for breading and saucing the chicken are cleaned at least every 4 hours as required for food contact surfaces. During the inspection the inspector noted that the staff were properly following this procedure. However, the inspector did note that some employees were double or triple gloving and after handling the raw chicken would remove only the top glove leaving the bottom contaminated gloves as they continue kitchen tasks. When staff move from station to station or change jobs they must change ALL of their gloves and wash their hands to prevent any sources of cross contamination. The food items for the dumpster fries are stored in a cooler on ice due to previous temperature concerns. At the time of inspection the food items were holding 45-47F. If the facility is using time as public health control for these foods they shall be properly time stamped and discarded within 6 hours of exceeding 41F or if they exceed 70F at any point. The employee stated that these items had been replaced within the last 30 minutes. During the inspection the manager had the employee properly time stamp these foods. The most likely culprit is undercooking of the chicken or cross contamination after cooking. There was no indication that the chicken was being improperly cooked. However, there is the concern that an employee who was improperly wearing several pairs of gloves may lead to cross contamination throughout the kitchen. Employees must fully remove all gloves and wash their hands prior to beginning new tasks or switching stations such as going from raw food items to cooked foods. If the employee continues to work at the same station ie: wants to switch gloves after breading a set of wings before breading another set of wings, this does NOT require hand washing simply a glove change. The PIC was aware of the signs of symptoms for foodborne illness and knows when to restrict or exclude employee appropriately. Per the manager no employees who worked on the 30th had called off in the week prior or after. Improper glove usage may have led to cross contamination of a cooked food, but the inspector did not see any direct occurrences of cross contamination at the time of inspection. If the staff members are properly following the policies and procedures of having one staff handling cooked foods while another staff handles the raw items there should not be the chance for cross contamination. The inspector will follow up with the facility to ensure that staff are properly using gloves and washing hands as required. |