Never Enough Thyme

Observed no date marking on opened packages of cheese and milk in the walk in fridge. PIC discarded the items that weren’t dated.

Observed several cases of expired soda on the facility’s drink lines. PIC discarded the soda.

Observed black mold like substnaces on the nozzles of the drink guns at the bar. 5. Except when dry cleaning methods are used as specified under subsection (7)(e) of this Rule, surfaces of utensils and equipment contacting food that is not time/temperature control for safety food shall be cleaned:

(i) At any time when contamination may have occurred;

(ii) At least every 24 hours for iced tea dispensers including nozzles and consumer self-service utensils such as tongs, scoops, or ladles;

(iii) Before restocking consumer self-service equipment and utensils such as condiment dispensers and display containers; and

(iv) In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment:

(I) At a frequency specified by the manufacturer; or

(II) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. PIC had the guns cleaned.

Observed potato wedges being held out of temp by the fryer.

Frozen time/temperature control for safety food that is slacked to moderate the temperature shall be held:

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

2. At any temperature if the food remains frozen.

PIC voluntarily discarded the potato wedges.

Observed several cutting boards that were heavily scored with black mold like substances in the gashes. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they cannot be resurfaced. PIC discarded the cutting boards voluntarily.

Observed a black mold like substance on the baffle of the ice machine in the kitchen and on the nozzles of the drink guns at the bar again. EHS also observed heavy residue build up on the blade of the can opener again as well.

1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf.

PIC cleaned the can opener and will cleaner the ice machine and drink guns as well.

Observed several heavily scored and stained cutting boards throughout the kitchen. EHS also observed a can opener in salad prep with a heavily soiled blade and a microwave with heavy soil in it.

1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. PIC will discard and replace the cutting boards and have the can opener and microwave cleaned and sanitized.

Observed an orange mold like substance on the baffle of the ice machine. 5. Except when dry cleaning methods are used as specified under subsection (7)(e) of this Rule, surfaces of utensils and equipment contacting food that is not time/temperature control for safety food shall be cleaned:

(i) At any time when contamination may have occurred;

(ii) At least every 24 hours for iced tea dispensers including nozzles and consumer self-service utensils such as tongs, scoops, or ladles;

(iii) Before restocking consumer self-service equipment and utensils such as condiment dispensers and display containers; and

(iv) In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment:

(I) At a frequency specified by the manufacturer; or

(II) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold.

PIC discarded all the ice and had the machine cleaned and sanitized.