State Health Inspectors visited the 5th & Taylor restaurant in Germantown Thursday evening for nearly two hours, during which time they embargoed 20 pounds of food. The restaurant scored a 59 on its first inspection in fourteen months. Violations include chicken only cooked to 117 F, employees handling ready-to-eat foods with their bare hands, no paper towels or soap at sinks, water dripping from the ceiling into a container of shredded cheese, quail being held at only half the proper temperature, and beef stored at 48 degrees.
- Observed employees eating and drinking in the food prep area Corrective Action: employees were trained, and PIC was made aware of this
- Observed employee handling mushrooms that are ready-to-eat with their bare hands. Corrective Action: training on bare hand contact and proper glove-wearing and utensil use
- No paper towels or soap at hand sink in back prep area Corrective Action: PIC provided paper towels and soap
- No paper towels at hand sink in bar Corrective Action: PIC provided paper towels
- No paper towels at hand sink near dish area Corrective Action: PIC provided paper towels
- Observed water dripping from the top of walk-in cooler 2 into a container of shredded cheese Corrective Action: embargo 1 lb.
- The shell stock tag for the mussels is not available on-site Corrective Action: it was explained to PIC that the tags should be kept with the shell stock during service and then for 90 days after the batch is gone
- Chicken cooked to 117F Corrective Action: cook chicken to 165F
- Cooked mushrooms, cooked two hours ago, are at 90F Corrective Action: reheat mushrooms to 165F then begin the cooling process over again
- Quail next to the smoker that is being held hot is at 80F Corrective Action: reheat quail to 165 F for hot holding
- Beef cheeks in Prep Cooler 2 that were made yesterday are at 48F Corrective Action: embargo 10 lbs.
- Potato fries on Prep Cooler 1 that were cooked yesterday are at 50F Corrective Action: embargo 5 lbs.
- Mushrooms cooked yesterday in Prep Cooler 1 are at 50F Corrective Action: embargo 5 lbs. Corrective Action: work order is needed for this cooler Follow up is needed
- Duck in the Walk-in Cooler that was sous vide 3 days ago does not have a date mark on it Corrective Action: 24-hour date marking was explained to PIC Corrective Action: 24-hour date mark was placed on the duck
- Unlabeled chemical bottle with red handle observed next to stove Corrective Action: PIC labeled bottle
- HACCP plan is not available
- Thermometers needed in Prep Cooler 1, 2, 3, chest freezer next to ice machine, coolers in salad bar area
- Personal phone is stored on food prep table
- Personal drink stored on food prep table stored on the rack with clean pans
- Excessive build-up on can opener
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