Milan Bar & Grill

Observed ice machine to have a built-up in the inside.

RCA: Told PIC to ensure that they are increasing the cleaning frequency to decrease the amount of built up that is on food-contact surfaces. Equipment is used for storage of packaged or unpackaged food, such as a reach-in refrigerator, and the equipment is cleaned at a frequency necessary to preclude accumulation of soil residues

Observed the inside of the reach in coolers to have food debris and built up in the inside.

RCA: Told PIC that they need to make sure that all reach in coolers are free of food debris ensuring that it is clean at all times.

Observed ready to eat steak & gravy(101F) and turkey (105F).

RCA: Made PIC reheat both items, Except as specified under paragraphs 2, 3, and 5 of this subsection, time/temperature control for safety food that is cooked, cooled, and reheated for hot holding shall be reheated so that all parts of the food reach a temperature of at least 165°F (74°C) for 15 seconds

Observed ice machine to have a built-up in the inside. Reach-in coolers also had some build-up on the racks and bottom parts of shelves.

RCA: Told PIC to ensure that they are increasing the cleaning frequency to decrease the amount of built up that is on food-contact surfaces. Equipment is used for storage of packaged or unpackaged food, such as a reach-in refrigerator, and the equipment is cleaned at a frequency necessary to preclude accumulation of soil residues

Observed live roaches crawling out from the inside of the reach-in cooler.

RCA: PIC killed the roaches, and then began a deep clean of the reach-in cooler. Told PIC that they need to make sure that they getting pest control out for frequently. Controlling Pests. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by Routinely inspecting the premises for evidence of pests,

Observed walk in cooler to be broken causing the following TCS food items to be above 41F. (oysters 49F, turkey 2x 49F, seafood pasta 48F, chicken 49F, mac & cheese 49F, salmon 49F, soup 49F).

RCA: RCA/CA: PIC discarded all items, PIC also stated that they will be getting reach in cooler fixed. Told PIC to keep items in the reach in cooler and freezer until walk in cooler is fixed.

Observed ready to eat steak & gravy(101F) and turkey (105F).

RCA: Made PIC reheat both items, Except as specified under paragraphs 2, 3, and 5 of this subsection, time/temperature control for safety food that is cooked, cooled, and reheated for hot holding shall be reheated so that all parts of the food reach a temperature of at least 165°F (74°C) for 15 seconds

Observed the PIC to not perform their duties properly due to multiple critical violations.

RCA: Educated the PIC on the violations seen and the corrective actions to be taken. Adivsed the PIC to become CSFM.

Observed "clean" dishes to have dust and food built-up on top of it.

RCA: Told pic to ensure that all dishes are being clean.

Observed oysters in walk in cooler to be sitting in container with out any protection.

RCA: Made PIC throw away oysters because temperature was above 41F. iscellaneous Sources of Contamination. Food shall be protected from contamination that may result from a factor or source not specified under paragraphs (a) through (y) of this subsection.

Observed ready to eat mac n cheese to be at 80F. Ready-to-eat time/temperature control for safety food that has been commercially processed and packaged in a food processing plant that is inspected by the food regulatory authority that has jurisdiction over the plant, shall be heated to a temperature of at least 135°F (57°C) for hot holding.

RCA/CA:Told PIC to put mac n cheese back into the oven until it reached 135F or greater in temperature.

Observed walk in cooler to be broken causing the following TCS food items to be above 41F. (cream cheese 68F, collard greens 67F, ambient 65F, cheese 66F, oysters 66F)Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below .

RCA/CA: PIC discarded all items, PIC also stated that they will be getting reach in cooler fixed. Told PIC to keep items in the reach in cooler and freezer until walk in cooler is fixed.

Observed dirty dishes with food still on it on the shelves where clean dishes are stored.

RCA/CA: PIC removed dirty dishes and placed them into the sink. Told PIC that all dirty dishes must go into the sink or dish machine and not on the shelves with clean dishes.

Observed raw chicken wings above raw fish in the reach in cooler.

COS/CA: PIC removed chicken wings and placed them on the bottom of the reach in cooler and moved the fish above the chicken. 511-6-1.04(4)(c)1(i)(ii)(iii)(v)(vi)(vii)(viii) - Packaged & Unpackaged Food Separation, Packaging, and Segregation (P, C) (c) Packaged and Unpackaged Food - Separation, Packaging, and Segregation.

1. Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(III) of this subsection, separating raw animal foods during storage, preparation, holding, and display from: (I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, P and (II) Cooked ready-to-eat food; and P (III) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food.

Observed raw chicken above a bowl of whole potatoes, raw lobsters, and raw fish in the reach in cooler. The whole potatoes were sitting on top of raw lobster. Observed raw fish next to chicken wings in walk in cooler.

COS/CA: PIC re-arranged food items to be in the proper order (chicken at the bottom). 511-6-1.04(4)(c)1(i)(ii)(iii)(v)(vi)(vii)(viii) - Packaged & Unpackaged Food Separation, Packaging, and Segregation (P, C) (c) Packaged and Unpackaged Food - Separation, Packaging, and Segregation.

1. Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(III) of this subsection, separating raw animal foods during storage, preparation, holding, and display from: (I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, P and (II) Cooked ready-to-eat food; and P (III) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food.

Observed chicken wings, fish, and milk to be above 41F in the walk-in cooler. The walk-in cooler had an ambient of 47F.

RCA: PIC discarded items held above 41 and moved all other items into reach in coolers. PIC is to have the walk in cooler serviced. 511-6-1.04(6)(f) - Time/Temperature Control for Safety; Cold Holding (P) (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above.

Observed the PIC to not perform their duties properly due to multiple critical violations.

RCA: Educated the PIC on the violations seen and the corrective actions to be taken. Adivsed the PIC to become CSFM.

Observed a McDonalds cup of soda without a lid next to a cutting board with cut onions.

COS/CA: PIC removed cup from area and placed in a designated area. All cups shall have a lid and a straw and be stored away from the prep area. Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. However, drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee’s hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles will be allowed.

Observed multiple food items in the reach in cooler uncovered to prevent contamination (chicken, fish, shrimp, pork).

COS/CA: PIC placed covers on all food items. 511-6-1.04(4)(c)1(iv) - Packaged & Unpackaged Food, food stored covered(C) (iv) Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination.

Observed the dish machine to not pull any sanitizer.

RCA: PIC is to use the three-compartment sink until the dish machine can be serviced. 511-6-1.05(6)(n) - Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration, Hardness (P,Pf) (n) Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration, and Hardness. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified under subsection (8)(b)3 of this Rule shall meet the requirements specified in DPH Rule 511-6-1-.07(6)(g), shall be used in accordance with the Environmental Protection Agency (EPA)-registered label use instructions P.

Observed the baffle of the ice machine to have a mold-like substance.

RCA: PIC is to drain the ice machine and clean and santize it ebfore use. 511-6-1.05(7)(a)1 - Equipment, Food-Contact Surfaces,& Utensils (Pf) (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.

Observed no internal thermometers in the reach in cooler and walk in cooler.

RCA: PIC is to place a thermometer in all cold holding units.

Observed an employee phone sitting on a cutting board next to cut onions.

COS/CA: PIC removed phone from cutting board. A designated area shall be provided for employee items.