GREY GOOSE LLC

Observed water temperature of both three compartment sinks at below 110F.

511-6-1.06(1)(g),(h) - Water Supply, Capacity; Pressure (Pf) (g) Capacity.

1. The water source and system shall be of sufficient capacity to meet the peak water demands of the food service establishment. Pf

2. Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the food service establishment. Pf (h) Pressure. Water under pressure shall be provided to all fixtures, equipment, and nonfood equipment that are required to use water except that water supplied as specified under subsection (1)(k)1 and 2 to a temporary food service operation or in response to a temporary interruption of a water supply need not be under pressure. Pf

Corrective action: Discussed with PIC to have water heater temperature increased to enable all sinks to reach the required temperature. For three compartment sinks 110F or above.

Observed three compartment sink faucet with leak at the base of handle.

511-6-1.05(6)(a) - Good Repair & Proper Adjustment (C) (6) Maintenance and Operation.

(a) Good Repair and Proper Adjustment.

1. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule.

2. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.

3. Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate food when the container is opened.

Corrective action: Discussed with PIC to have leak fixed. They called plumber during inspection.

Observed Warewashing machine machine at maximum temperature of 91F.

511-6-1.05(6)(h),(i) - Warewashing Equipment, Clean Solutions; Manual Warewashing Equipment, Wash Solution Temperature (C,Pf) (h) Warewashing Equipment, Clean Solutions. The wash, rinse, and sanitize solutions shall be kept clean.

(i) Manual Warewashing Equipment, Wash Solution Temperature. The temperature of the wash solution in manual warewashing equipment shall be maintained at not less than 110°F (43°C) or the temperature specified on the cleaning agent manufacturer's label instructions. Pf

Corrective action: Discussed with PIC to have warewashing washing inspected as to attain 120F as indicated by machine data plate.

Observed dumpster in the missing one of its cover lids.

511-6-1.06(5)(k),(l) - Storing Refuse, Recyclables & Receptacles; Areas, Enclosures, & Receptacles, Good Repair (C) (l) Areas, Enclosures, and Receptacles, Good Repair. Storage areas, enclosures, and receptacles for refuse, recyclables, and returnables shall be maintained in good repair.

Corrective action: Discussed with PIC to have cover lid replaced.

Observed no paper towels at hand sink next to three compartment sink.

511-6-1.07(3)(b) - Hand Drying Provision (Pf) (b) Hand Drying Provision. Each handwashing sink or group of adjacent handwashing sinks shall be provided with:

1. Individual, disposable towels; Pf

2. A continuous towel system that supplies the user with a clean towel; Pf

3. A heated-air hand drying device; Pf or

4. A hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures.Pf

Corrective action: Employee provided new roll of paper towels

Observed several tcs items within prep top cooler for cold holing above 41F, Chicken salad 50F, chicken salad 52F, Cheese sliced (48F) and Pork chop (50F). Items prepared at 12:30pm

511-6-1.04(6)(e) - Cooling Methods (Pf, C) (e) Cooling Methods.

1. Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled:

(i) Placing the food in shallow pans; Pf

(ii) Separating the food into smaller or thinner portions; Pf

(iii) Using rapid cooling equipment; Pf

(iv) Stirring the food in a container placed in an ice water bath; Pf

(v) Using containers that facilitate heat transfer; Pf

(vi) Adding ice as an ingredient; Pf or

(vii) Other effective methods. Pf

2. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be:

(i) Arranged in the equipment to provide maximum heat transfer through the container walls; and

(ii) Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food.

Corrective action: PIC placed items under ice bath or within walk in freezer for faster cooling. Spoke about cooling items to 41 or below before placing within prep top cooler.

Observed diced tomatoes and shrimp within reach in cooler between 43F and 44F covered.

511-6-1.04(6)(e) - Cooling Methods (Pf, C) (e) Cooling Methods.

1. Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled:

(i) Placing the food in shallow pans; Pf

(ii) Separating the food into smaller or thinner portions; Pf

(iii) Using rapid cooling equipment; Pf

(iv) Stirring the food in a container placed in an ice water bath; Pf

(v) Using containers that facilitate heat transfer; Pf

(vi) Adding ice as an ingredient; Pf or

(vii) Other effective methods. Pf

2. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be:

(i) Arranged in the equipment to provide maximum heat transfer through the container walls; and

(ii) Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food.

Corrective action: PIC placed items under ice bath or within walk in freezer for faster cooling. Spoke about cooling items to 41 or below before placing within prep top cooler.

Observed raw chicken thawing under running water at 74F.

(c) Thawing. Except as specified in paragraph 4 of this subsection, time/temperature control for safety food shall be thawed:

2. Completely submerged under running water:

(i) At a water temperature of 70°F (21°C) or below, PF

(ii) With sufficient water velocity to agitate and float off loose particles in an overflow PF, and

(iii) For a period of time that does not allow thawed portions of ready-to-eat food to rise above 41°F (5°C), or

(iv) For a period of time that does not allow thawed portions of a raw animal food requiring cooking to be above 41°F (5°C), for more than 4 hours including:

(I) The time the food is exposed to the running water and the time needed for preparation for cooking PF, or

(II) The time it takes under refrigeration to lower the food temperature to 41°F (5°C) PF;

Corrective action: Spoke to PIC about reducing water temperature of sink to 70F or below.

Observed ware washing machine at maximum temperature of 96F. Ran three times.

511-6-1.05(6)(j) - Mechanical Warewashing, Wash Solution Temperature (Pf) (j) Mechanical Warewashing Equipment, Wash Solution Temperature.

2. The temperature of the wash solution in spray-type warewashers that use chemicals to sanitize may not be less than 120ºF (49ºC). Pf

Corrective action: Spoke to PIC about having machine service to reach 120F, which is indicated as the minimum wash and rinse in the data plate of the machine.

EHS observed mold like substance on ice machine in main kitchen near 3C sink.

(7) Cleaning of Equipment and Utensils.

(a) Equipment, Food-Contact Surfaces, and Utensils.

1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf. PIC informed EHS that maintenance will come and deep clean ice machine. This must be corrected by 1/26/24

EHS observed several plates and bowls with food contact surface facing upwards throughout kitchen.

(e) Equipment, Utensils, Linens, and Single-Service and Single-Use Articles. (ii) Covered or inverted. Informed PIC to have plates either inverted or to cover first plate and pull from the bottom

EHS observed forks with food-lip-contact surface facing upwards in main kitchen. 2. Knives, forks, and spoons that are not pre-wrapped shall be presented so that only the handles are touched by employees and by consumers if consumer self-service is provided. Employee inverted forks. This was COS.

EHS observed REF near breading table not sustaining adequate temp for TCS food items. The ambient temp was between 47-49. Observed the condenser fans being blocked by food items.

(q) Good Repair and Calibration.

3. Ambient air temperature, water pressure, and water temperature measuring devices shall be maintained in good repair and be accurate within the intended range of use.

PIC and kitchen manager moved items around and place food items on ice. Facility just received a food truck food was received right before inspection. EHS informed PIC to have REF inspected by maintenance just in case. This must be corrected by 1/29/24

EHS observed floors under fryers and flat top grills with built up grease and food debris. EHS also observed ceilings with food splatter and dust throughout kitchen

(5) Maintenance and Operation.

(b) Cleaning, Frequency and Restrictions.

1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

Informed PIC to have ceiling tiles cleaned or replaced. EHS also informed PIC to have floors scrubbed. THis must be corrected by 1/30/24

EHS observed hand sink in bar area with no paper towels or other hand drying provision. Violation: Hand Drying Provision. Each handwashing sink or group of adjacent handwashing sinks shall be provided with:

1. Individual, disposable towels; Pf

2. A continuous towel system that supplies the user with a clean towel; Pf

3. A heated-air hand drying device; Pf or

4. A hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures. Pf CA: ensure handwashing sink has one of above hand drying provisions.

EHS observed hand sink by 3C sink with no cleanser available. Violation: Handwashing Cleanser, Availability. Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. CA: ensure hand sink is stocked with hand washing cleanser.

EHS observed beef thawing in sink at room temperature. Violation: (c) Thawing. Except as specified in paragraph 4 of this subsection, time/temperature control for safety food shall be thawed:

1. Under refrigeration that maintains the food temperature at 41°F (5°C) or less; or

2. Completely submerged under running water:

(i) At a water temperature of 70°F (21°C) or below,

(ii) With sufficient water velocity to agitate and float off loose particles in an overflow, and

(iii) For a period of time that does not allow thawed portions of ready-to-eat food to rise above 41°F (5°C), or

(iv) For a period of time that does not allow thawed portions of a raw animal food requiring cooking to be above 41°F (5°C), for more than 4 hours including:

(I) The time the food is exposed to the running water and the time needed for preparation for cooking, or

(II) The time it takes under refrigeration to lower the food temperature to 41°F (5°C);

3. As part of a cooking process if the food that is frozen is:

(i) Cooked as specified under subsections (5)(a)1 or 2 or (5)(b) of this Rule, or

(ii) Thawed in a microwave oven and immediately transferred to conventional cooking equipment, with no interruption in the process; or

4. Using any procedure if a portion of frozen ready-to-eat food is thawed and prepared for immediate service in response to an individual consumer's order.

5. Reduced oxygen packaged fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment:

(i) Prior to its thawing under refrigeration that maintains the food temperature at 41°F (5°C) or less; or

(ii) Prior to, or immediately upon completion of its thawing, using procedures to completely submerge in running water as specified in paragraph 2 of this subsection. CA: PIC began thawing under running water.

EHS observed RIC x2 that had non-functioning external TMD and no internal TMD. Violation: 1. In a mechanically refrigerated or hot food storage unit, the sensor of a temperature measuring device shall be located to measure the air temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot food storage unit.

2. Except as specified in paragraph 3 of this subsection, cold or hot holding equipment used for time/temperature control for safety food shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display CA: Repair or replace external TMD and place internal TMD in RIC's

EHS observed cutting surfaces on prep top coolers that had debris accumulations on them. Violation: cutting surfaces shall be maintained clean and sanitized. If they are no longer able to be cleaned and sanitized they shall be resurfaced or replaced. CA: attempt to clean cutting surfaces if they are no longer able to be cleaned resurface or replace.

EHS observed facility storing ice in plastic coolers for camping/outdoor activities. Violation: Chapter 511-6-1-.05(2)(jj) all equipment shall be commercial grade. CA: stop use of coolers and find commercial use alternative.

EHS observed facility with household use only microwaves. Violation: Chapter 511-6-1.05(2)(jj) all equipment shall be commercial grade. CA: replace with commercial grade microwaves.

EHS observed facility with no test strips for Quaternary ammonium used at 3C sinks. Violation: a test kit or other device that accurately measures the concentration of sanitizing solutions shall be provided. CA: purchase and keep test strips for quaternary ammonium on site.

EHS observed employee drinks in prep top cooler in bar area (Celsius energy drink and ICE sparkling water). Violation: employee items shall be kept in an area located to prevent contamination of food, utensils, equipment, or single-service articles. CA: storage of employee items shall be allowed in cooler if kept on bottom shelf and in container separating from facility's product.