Mary Mac's Tea Room

Observed TCS food in Preptop cooler to be above 41 degrees. CA advised PIC to maintenance cooler. 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 reusable cups in the main kitchen. CA advised PIC that only single use cups can be used in the main kitchen. 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 soda nozzle unclean with black buildup. CA advised PIC to clean nozzles regularly. Equipment food-contact surfaces and utensils shall be clean to sight and touch

Observed pastries stored inside of the WIF without proper coverage, exposed directly to icicles. CA: Advised PIC 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 the presence of fruit flies along the dump sink area of service bar. CA: Advised PIC The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by using methods, if pests are found, such as trapping devices or other means of pest control.

Observed the soda nozzles unclean with brown buildup. COS- nozzles were cleaned. 511-6-1.05(7)(b) - Food Contact Surfaces and Utensils - Cleaning Frequency (P, C) (b) Equipment Food-Contact Surfaces and Utensils.

1. Equipment food-contact surfaces and utensils shall be cleaned: (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.

Observed plates stored as clean with food debris. COS- plates were washed, rinsed and sanitized. 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 an employee washing dishes in the high temperature dish machine and the temperature not go pass 130 degrees. CA- dish machine stopped being used and dishes taken to the 3 compartment sink. CA- PIC called auto chlor to have someone fix the machine today.

Observed multiple dishes stacked wet. CA- the dishes were unstacked and PIC was told about adding more shelves to dry dishes. 511-6-1.05(10)(a) - Equipment & Utensils, Air-Drying Required (C) (10) Protection of Clean Items.

(a) Equipment and Utensils, Air-Drying Required. After cleaning and sanitizing, equipment and utensils:

1. Shall be air-dried or used after adequate draining before contact with food; and

2. May not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry.

Observed the prep top cooler cutting board stained and with gashes. CA- cutting board shall be replaced if if it cannot be cleaned. 511-6-1.05(6)(b) - Cutting Surfaces (C) (b) Cutting Surfaces. 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.

Observed the facility with a high temperature dish machine but no irreversible temperature indicator. CA- temperature indicator must be purchased and used to measure the utensil surface temperature. 511-6-1.05(3)(h),(i),(j) - Temperature Measuring Device, Manual Warewashing; Sanitizing Solutions, Testing Device (Pf) (h) Temperature Measuring Devices, Manual and Mechanical Warewashing.

1. In manual warewashing operations, a temperature measuring device shall be provided and readily accessible for frequently measuring the washing and sanitizing temperatures. Pf

2. In hot water mechanical warewashing operations, an irreversible registering temperature indicator shall be provided and readily accessible for measuring the utensil surface temperature. Pf

(i) Sanitizing Solutions, Testing Devices. A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided. Pf

j) Cleaning Agents and Sanitizers.

1. Cleaning agents that are used to clean equipment and utensils as specified under section (7) of this Rule, shall be provided and available for use during all hours of operation. Pf

2. Except for those that are generated on-site at the time of use, chemical sanitizers that are used to sanitize equipment and utensils, as specified under Section (8) of this Rule, shall be provided and available for use during all hours of operation. Pf

Observed rusted shelves in the RIC, observed shelves unclean with buildup. CA- shelves shall be cleaned. 511-6-1.05(7)(a)2,3 - Equipment, Food/Nonfood-Contact Surfaces, and Utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations (C) 2. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations.

3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Observed the ceiling pipes and vents unclean with heavy dust buildup. CA- ceilings and pipes shall be cleaned regularly. 511-6-1.05(7)(d) - Nonfood-Contact Surfaces (C) (d) Nonfood-Contact Surfaces. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

Observed a black mold substance on the interior walls of a bulk ice machine. 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; 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. PIC had ice burned and the bulk ice machine cleaned.

Observed the sanitizing solution concentration of the three compartment sink reading 0ppm. Observed the sanitizing solution concentration of the warewashing machine reading less than 50ppm. 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. Auto-Chlor arrived during the time of inspection repair the warewashing machine and three compartment sink.

Observed the sanitizing solution concentration of a sanitizer bucket reading 0ppm. Cloths in-use for wiping counters and other equipment surfaces shall be: (i) Held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n); and (ii) Laundered daily. PIC had buckets remade.

Observed broken containers and lids being used throughout the main kitchen and stored clean. Multiuse food-contact surfaces shall be: (i) Smooth; Pf (ii) Free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections; Pf (iii) Free of sharp internal angles, corners, and crevices; Pf (iv) Finished to have smooth welds and joints; Pf PIC shall discard broken containers and purchase new ones.

Observed a heavy buildup of ice on the interior walls of a chest freezer. Observed ice buildup underneath shelving in the walk in freezer. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. PIC shall have non food contact surfaces cleaned.