YEPPA

Observed TCS foods with internal temp above 41F. (CA) Advised te PIC that all TCS foods must be held at 41F or lower. 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

Observed pink buildup in the interior of the ice machine. CA- ice machine shall be cleaned regularly to prevent buildup. 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 cutting boards with heavy gashes. COS- cutting boards were discarded. 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 no irreversible registering indicator for the high temperature dish machines. CA- one shall be provided for all high temperature machines. 511-6-1.05(3)(h),(i) - 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

Observed failure to discard onsite prepped after 7 days in storage. Food item prepped onsite for storage shall not be stored past 7days. I advised PIC to discard food.

Observed in-use utensils being stored in a water a temperature below 135 degrees. Water temperature for storing in-use utensils shall be 135 degrees or above. Advised PIC to change the water.

Observed cooler at bar in disrepair.

Observed failure to cover hot food on display. Food on display shall be covered to prevent environmental contamination. Advised PIC to cover food.

Observed improper cooling of cooked food. Explained the cooling process to the PIC.

Observed several dented cans stored in dry goods for use. Food packages shall be in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants. Pf PIC had cans discarded.

Observed one in use shellstock tag in the facility at the time of inspection. 1. Except as specified under paragraphs 3 (ii) of this subsection, shellstock tags shall remain attached to the container in which the shellstock are received until the container is empty. Pf 2. The date when the last shellstock from the container is sold or served shall be recorded on the tag or label. Pf 3. The identity of the source of shellstock that are sold or served shall be maintained by retaining shellstock tags or labels for 90 calendar days from the date that is recorded on the tag or label, as specified under paragraph 2 of this subsection, by: Pf PIC shall retain a record of 90 days of shellstock tags.

Observed several food containers with sticker and/or sticker residue being stored as clean. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf. PIC had stickers removed and dishes cleaned.

Observed beef, pork, and fish stored in the walk in cooler vacuum sealed past 48 hours without an approved HACCP plan. Except for a food service establishment that obtains a variance as specified under (j) of this Rule, a food service establishment that packages time/temperature control for safety food using a reduced oxygen packaging method shall control the growth and toxin formation of Clostridium botulinum and the growth of Listeria monocytogenes. P PIC had food discarded. PIC shall provide an SOP in order keep vacuum sealed food for 48 hours or apply for a HACCP plan.

Observed several knives being stored between prep top coolers and tables. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified under DPH Rule 511-6-1-.05(7)(b) and (8)(a). PIC had knives cleaned and relocated.

Observed several containers and sheet pans being stacked wet. 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. PIC had dishes stacked properly.