Madlife Stage and Studio

Observed cooked tomato sauce and spinach dip prepared 4/4 not cooled to 41ºF within 6 hours or reaching 135ºF due to poor cooling methods. Temperature of items were 47ºF and 52ºF, respectively. Also observed cooked chicken lies prepared around 9am not cooled to 70 within 2 hours of reaching 135ºF. Temperature of chicken was 71ºF at 1:44pm.

Cooked time/temperature control for safety food shall be cooled:

(i) Within 2 hours from 135°F (57°C) to 70°F (21°C); P and

(ii) Within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or less. P

COS by discarding.

Observed multiple servers handling dirty customer plates, cups, utensils, etc. and fail to wash hands prior to switching tasks.

1. Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles P and:

(i) After touching bare human body parts other than clean hands and clean, exposed arms; P

(ii) After using the toilet room; P

(iii) After caring for or handling service animals or aquatic animals; P

(iv) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco products or electronic devices that simulate tobacco smoking, eating or drinking, except for drinking from a closed beverage container and the container is handled to prevent contamination of the hands;P

(v) After handling soiled equipment or utensils; P

(vi) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; P

(vii) When switching between working with raw food and working with ready-to-eat food; P

(viii) Before donning gloves to initiate a task that involves working with food; P and

(ix) After engaging in other activities that contaminate the hands. P

COS by employees washing hands after returning dirty customer dishes to kitchen.

Observed dish washer failing to wash hands prior to putting up/handling clean dishes after previously handling dirty dishes. There must be a handwashing step when switching from handling dirty to handling clean dishes. COS by coaching dish washer on when to wash hands. Dish washer washed hands.

Observed no consumer advisory on dinner or brunch menus for burgers, steaks, salmon, and various egg products offered less than well.

1. Except as specified in subsections (5)(a)3, and (5)(a)4(iv), and (9)(a)3 of this Rule, if an animal food such as beef, eggs, fish, lamb, pork, poultry, or shellfish is served or sold raw, undercooked, or without otherwise being processed to eliminate pathogens, either in ready-to-eat form or as an ingredient in another ready-to-eat food, the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder, as specified in paragraphs 2 and 3 of this subsection using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means. The disclosure and reminder statements shall be worded in legible type in all capital letters and no smaller than font size #8, or if displayed on a menu board shall be printed no smaller than the smallest lettering used for a menu item. Pf

2. Disclosure shall include: (i) A description of the animal-derived foods, such as “oysters on the half shell (raw oysters),” “rawegg Caesar salad,” and “hamburgers (can be cooked to order);” Pf or (ii) Identification of the animal-derived foods by asterisking them to a footnote that states that the items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. Pf

3. The reminder shall include asterisking the animal-derived foods requiring disclosure to a footnote that states:

(i) Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness; Pf or (ii) Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions. Pf

Consumer advisory must be added to menu. Products must be fully cooked until consumer advisory can be added.

Observed substantial mold build-up on exterior of tape holding beer lines together in beer cooler. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Must clean.

Observed container of salad left sitting outside of temperature control and temping 56°F. 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 when being cold held. COS by moving to cooler.

Observed preportioned bags of deli ham and turkey being cold held above 41°F in prep top unit. Bags were well over fill line. Temperatures were 62°F and 49°F, respectively. 41°F. Ambient temperature of cooler was 52°F will temperature of all TCS food ranging between 52-56°F. 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 or below when being cold held. COS by discarding moving top bags to walk-in.

Observed cooked sausage used for omelets left sitting outside of temperature control. Sausage was 64ºF. Once cooked, must hot hold at 135ºF or above OR use 4 hour time as a public health control. COS by reheating and hot holding.

Observed cooked tomato sauce not cooled to 70ºF within 2 hours of reaching 135ºF. At 1:15PM Health Authority recorded temperature at 134ºF; at 3:40PM Health Authority recorded temperature 108ºF. Cooked time/temperature control for safety food shall be cooled:

(i) Within 2 hours from 135°F (57°C) to 70°F (21°C); P and

(ii) Within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or less. P

COS by reheating and restarting cooling process.

Observed no time documentation on dairy based ranch utilizing time as a public health control in expo area. If time without temperature control is used as the public health control up to a maximum of 4 hours:

(i) The food shall have an initial temperature of 41°F (5°C) or less when removed from cold holding temperature control, or 135°F (57°C) or greater when removed from hot holding temperature control; P

(ii) The food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control; Pf

(iii) The food shall be cooked and served, served at any temperature if ready-to-eat, or discarded, within 4 hours from the point in time when the food is removed from temperature control; P and

(iv) The food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded.

COS discarding.

Observed mold build-up along interior portions of bulk ice machine. Ice machine must be emptied, cleaned, and sanitized within 72 hours. Must increase cleaning frequency to a rate that precludes mold accumulations. Health Authority recommends cleaning ice machine biweekly.

Observed high temp dish machine at bar only reaching 155-157ºF. Dish machine must reach at least 160ºF. COS by discontinuing use of dish machine and rewashing glassware in kitchen dish machine.

Observed knives stored in between equipment in three separate areas of kitchen. Knives were visibly dirty and the spaces in between equipment where knives were stored were also visibly dirty. Equipment food-contact surfaces and utensils shall be clean to sight and touch. COS by removing knives and washing/sanitizing. Must install stainless steel knife strip on cook line if needing to store knives somewhere.

Observed several TCS food items in prep to unit not dated. TCS food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. COS by dating.

NOTE: any TCS food items not dated on future inspections will be discarded.

Observed pasta and ranch not discarded within 7 days. A food that requires datemarking shall be discarded if it:

(i) Exceeds 7 days, not including the time that the product is frozen; P

(ii) Is in a container or package that does not bear a date or day; P or

(iii) Is appropriately marked with a date or day that exceeds 7 days.

COS by discarding.

Observed prepackaged sour cream with a use by date of 2/14/25 stored in reach-in cooler. Also observed prepackaged burrata with a use by date of 2/16/25 stored in walk-in cooler. Prepackaged sandwiches, eggs, infant formula, shucked oysters, milk, and time/temperature control safety foods that are labeled as “keep refrigerated” and that are for sale or service to the consumer or used as an ingredient in other foods shall be immediately discarded and shall not be sold, served, or used after the manufacturer’s expiration date or the sell-by date. COS by discarding.

Observed time/temperature control for safety (TCS) foods in steam table being hot held below 135ºF. Items most likely were not reheated to at least 165ºF prior to placement in steam table. COS by reheating.

Observed blanched fries prepared around 6 or 7AM not cooled to 41ºF within 6 hours. Fries were stored tightly covered in large, deep container and temping 54ºF in center. Cooked time/temperature control for safety food shall be cooled:

(i) Within 2 hours from 135°F (57°C) to 70°F (21°C); P and

(ii) Within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or less. P

COS by discarding.

Observed mold build-up along interior portions of bulk ice machine. Ice machine must be emptied, cleaned, and sanitized within 72 hours. Must increase cleaning frequency to a rate that precludes mold accumulations. Health Authority recommends cleaning ice machine biweekly.

Observed high temp dish machine at bar only reaching 141ºF. Dish machine must reach at least 160ºF. COS by discontinuing use of dish machine and rewashing glassware in kitchen dish machine.

Observed grilled chicken, sausage, risotto, and boiled eggs held past 7 days. A food that requires datemarking shall be discarded if it:

(i) Exceeds 7 days, not including the time that the product is frozen; P

(ii) Is in a container or package that does not bear a date or day; P or

(iii) Is appropriately marked with a date or day that exceeds 7 days. P

COS by discarding.

Observed all time/temperature control for safety (TCS) foods in prep top/reach-in cooler (across from fryer) being cold held at temperatures greater than 41°F. Ambient temperature of cooler was 52°F will temperature of all TCS food ranging between 52-56°F. 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 or below when being cold held. COS by discarding all TCS foods.

Observed TCS foods such as blanched fries, brussels sprouts (cooked), green tomatoes, buttermilk, ranch/caesar dressing, and salsa verde left sitting outside of temperature control. Unless a 4 hour time as a public health control procedure is in place, TCS foods must be cold held at 41°F or below. COS by creating ice baths for foods.

NOTE: person in charge must ensure that EFFECTIVE ice baths are being made. An ice bath should be ~70% ice and 30% water; ice/water should come up to the highest level of food in the container--containers should NOT just be sitting on top of ice. Pan holding ice/water should be LARGER/WIDER/TALLER than the pan holding the food. This allows for ice to properly surround pan holding food on all sides.

Observed mold build-up along interior portions of bulk ice machine. Ice machine must be emptied, cleaned, and sanitized. Must increase cleaning frequency to a rate that precludes mold accumulations. Health Authority recommends cleaning ice machine biweekly.

Physical facility issues that must be corrected:

1. Must thoroughly remove and clean grease build-up on wall to right of fryer (and utility lines). Must also clean grease on right side of fryer.
2. The floors in the main kitchen area have low grout holding food/water. Floors must be regrouted
3. Must clean ceiling and air vent in back kitchen area (across from walk-in coolers).

Overall, the kitchen area is in need of deep cleaning.