Arabella Grill House & Wings

Inspector's notes

No certified food protection manager onsite at time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

No written procedures available for clean-up of vomiting and diarrheal events. Written procedures for clean-up of vomiting and diarrheal events is required onsite at all times. Emailed PIC department guidance for cleaning-up vomiting and diarrheal events. Corrective Action: Corrected at time of inspection.

Inspector's notes

Chlorine sanitizer at the 3-compartment sink measured at 200ppm concentration at time of inspection. Discussed approved use of sanitizers with the person-in-charge (PIC). Sanitizer must be used at concentrations and in an approved manner per manufacturer instructions, 40 CFR 180.940, and 40 CFR 180.2020. Sanitizer was diluted by PIC to approved levels at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Corrective Action: Corrected at time of inspection. Cut tomatoes and cheese slices stacked above the rim of pans in the top of the cold table at 45*F to 53*F internally. PIC stated they had been held as such for less than two hours. All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection.

Inspector's notes

Corrective Action: Corrected at time of inspection. Raw chicken cooked to internal temperature of 158*F internally for service. Returned the chicken to the grill to cook to an internal temperature of 165*F or higher. All raw animal proteins must reach a final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code.

Inspector's notes

Corrective Action: Corrected at time of inspection. Food probe thermometer off by 8*F. Calibrated the thermometer with the PIC at the time of inspection.

Inspector's notes

Corrective Action: Corrected at time of inspection. Cloth used for wiping prep table stored on bracket on wall between use. All wet wiping cloths must be stored in sanitizer buckets with approved sanitizer concentrations. Wiping cloths were placed in sanitizer buckets with approved sanitizer concentrations at time of inspection.

Inspector's notes

Corrective Action: Corrected at time of inspection. Employees washed hands for less than 10 seconds, employee washed hands then dried them with a cloth towel. Discussed the importance of proper hand washing procedures with the person-in-charge (PIC). Reviewed required hand washing with manager and employees and employees rewashed hands properly. Proper handwashing procedure is to rinse hands with warm water, scrub with soap for 10-15 seconds, rinse with warm water, dry with approved drying provision, and turn off in a manner to prevent re-contamination of hands. Entire process should take approximately 20 seconds for full and proper handwashing to prevent spread of pathogens and contamination.

Inspector's notes

Corrective Action: Corrected at time of inspection. Employee washed and rinsed dishware without a sanitize step. Manager made up 3 comp sinks to wash-rinse-sanitize with chlorine at the proper 50-100 ppm concentration and returned dishware to sanitizer.