North Avenue Dining

Observed dark spots with the appearance of mold on the interior of the ice machine in the main kitchen area. Corrected on site - PIC contacted cleaning personnel who removed ice for cleaning and sanitizing of machine.
Observed table-mounted can openers with food residue and buildup on the blades. Corrected on site - can openers relocated to warewashing area for cleaning and sanitizing.

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

Observed sliced cheese cooling after preparation on a plate tightly wrapped with plastic wrap, not allowing for proper air flow to product. Corrected on site - plastic wrap removed from cooling product. Cooling Methods.

1. Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled:

(i) Placing the food in shallow pans; Pf

(ii) Separating the food into smaller or thinner portions; Pf

(iii) Using rapid cooling equipment; Pf

(iv) Stirring the food in a container placed in an ice water bath; Pf

(v) Using containers that facilitate heat transfer; Pf

(vi) Adding ice as an ingredient; Pf or

(vii) Other effective methods. Pf

2. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be:

(i) Arranged in the equipment to provide maximum heat transfer through the container walls; and

(ii) Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food.

Observed 2 reach-in coolers in the front food service areas and one walk-in cooler in the main kitchen area missing thermometers to measure the ambient temperatures of the equipment. Corrected on site - thermometers provided for units. Temperature Measuring Devices.

1. In a mechanically refrigerated or hot food storage unit, the sensor of a temperature measuring device shall be located to measure the air temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot food storage unit.

2. Except as specified in paragraph 3 of this subsection, cold or hot holding equipment used for time/temperature control for safety food shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display.

3. The requirement in paragraph 2 of this subsection does not apply to equipment for which the placement of a temperature measuring device is not a practical means for measuring the ambient air surrounding the food because of the design, type, and use of the equipment such as insulated food transport containers and salad bars.

4. Temperature measuring devices shall be designed to be easily readable.

5. Food temperature measuring devices and water temperature measuring devices on warewashing machines shall have a numerical scale, printed record, or digital readout in increments no greater than 1ºC or 2ºF in the intended range of use.

Observed utensils at the pizza station held between uses in containers of water with temperatures of 93, 94, and 97 degrees F. Corrected on site - utensils moved to warewashing area, PIC advised that they would use hot water from dispenser and change more frequently. Storage of In-Use Utensils. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored:

1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container;

2.In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon;

3.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);

4.In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes;

5. In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not time/temperature control for safety food; or

6. In a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at a frequency specified under DPH Rule 511-6-1-.05(7)(b)3(vi).

Observed dishes stored as clean with old labels and food debris. CA: Advised PIC food contact surfaces shall be cleaned to sight and touch.

Observed multiple floor and ceiling tiles not maintained in good repair. Observed a wall not in good repair. CA: Advisd PIC physical facilities shall be maintained in good repair.

Observed TCS food stored in a reach-in cooler behind the salad bar being held above 41 degrees and observed TCS foods inside of the walk-in cooler being held over 41 degrees F. See the temp log for those foods and temperatures. Code: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. P COS: PIC discarded food stored inside of reach in cooler inside at salad and bar other TCS food located in the walk in cooler was discard or put in the blast chiller.

Observed reach-in cooler at salad bar ambient temp of 46 and observed walk-in cooler ambient temp of 43F. code: Cooling, Heating, and Holding Capacities. Equipment for cooling and heating food, and holding cold and hot food, shall be sufficient in number and capacity to provide food temperatures as specified under DPH Rule 511-6-1-.04. Pf CA: Advised PIC to have units serviced.Advised PIC to use other coolers inside of the kitchen and at the front service area until those units are serviced.

Facility did not have a DPH permit posted at the time of the inspection. code: Post the permit in a location in the food service establishment that is conspicuous to consumers COS: Advised PIC to get an updated permit and to pay fees.

Observed dishes that were cleaned and stacked wet in the dish area. code: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. COS: PIC rewashed dishes and dried them properly.

Observed TCS food products in the prep top cooler at the pizza station above 41 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 or 135°F (57°C) or above. Food was discarded.

Observed several containers of pork chops throughout the facility hot held below 135 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 or 135°F (57°C) or above. Pork chops were discarded.

Observed several chemical containers at the main service line and in the chemical storage area. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. Chemicals were discarded.

Observed two containers of chicken and sliced melon cooling in deep containers that were tightly covered. Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d). Food was uncovered and moved to the blast chiller to cool.

Observed moderate build up and debris on several equipment throughout the facility. This includes the side of the cooking equipment such as the grill and inside of the reach coolers and hot holding cabinets. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Clean equipment.