MARTIN'S RESTAURANT

Observed scrambled eggs holding below 135F on Steam Table#3 in main kitchen. Observed sausage links sliced x2 in warmer cabinet in main kitchen holding below 135F. Observed hashbrowns in FS area under heat lamp and above fryer holding below 135F. C/A-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 135°F (57°C) or above COS- All items discarded

Observed boxes(x2) of biscuit mix stored directly on the floor in main kitchen. Observed boxes of milk (x2) stored directly on the floor of WIC that was actively wet. C/A-food shall be protected from contamination by storing the food:

(i) In a clean, dry location;

(ii) Where it is not exposed to splash, dust, or other contamination; and

(iii) At least 6 inches (15 cm) above the floor. COS- All items stored atleast 6 inches off the floor.

Observed sanitizer buckets x2 testing at 0ppm chlorine. C/A-While not in use wiping cloths shall be held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n); Chlorine 50-100ppm COS- Sanitizer buckets remade to 50ppm chlorine

Observed FS prep bottom unit ambient and holding TCS food items (cheese and half and half) above 41F. Observed sliced cheese out on counter top holding above 41F. Observed half and half in FS self serve counter holding above 41F. C/A-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 COS- All items discarded. Work order placed on FS prep bottom unit.

Observed heavy dark build up on all soda nozzles on both soda machines in FS area. C/A-Equipment food-contact surfaces and utensils shall be clean to sight and touch. COS- PIC removed all soda nozzles washed and sanitized them

Osberved 3-compartment sink in use with sanitizer compartment at 0ppm chlorine. C/A-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, and shall be used as follows:

1. A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following: 50-100ppm COS- Employee made sanitizer compartment of 3 comp sink to 50ppm chlorine

Observed sanitizer buckets x3 in main kitchen holding at 200ppm chlorine. C/A- when not in use wiping cloths shall be held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n); chlorine is 50-100ppm COS- PIC remade all sanitizer buckets to 100ppm chlorine

Observed heavy grease build up outside of fryers, walls, and ventilation hood. Observed food debris in FS cool unit, warmer cabinet, RI in main kitchen. C/A-Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.