The Social Goat Tavern-Vinny's-Billy's Bites/Base of Operation

4-2B: .05(7)(a)1Observed an accumulation of debris build-up on the large ice machine located in the kitchen of the facility. Equipment food-contact surfaces must be cleaned at appropriate times and often enough to preclude an accumulation of debris buildup. (C) Corrective Actions: NCOS

6-1C: .04(6)(d)Observed several containers of macaroni and cheese that had been cooked yesterday that had not cooled down to 41 degrees being stored in the walk in cooler. Also observed several containers of queso cheese that had been prepped yesterday that was not at 41 degrees or below within the appropriate timeframe being stored in the walk in cooler.

Second consecutive repeat for this code provision. A 3rd consecutive repeat for the same code provision will result in permit suspension. Cooling Rate: TCS foods being cooled from 135°F to 70°F in 2 hours MUST cool 0.54°F per minute (roughly 32.5°F per hour). To successfully cool from 135°F to 70°F within two hours, the food must be cooled at a rate of approximately 0.54°F per minute (135°F -70°F = 65°F total divided by 120 minutes = 0.54°F per minute) or 32.5°F per hour. TCS foods being cooled from 70°F to 41°F MUST cool 7.25°F per hour (29°F in 4 hours). To successfully cool from 70°F to 41°F within 4 hours, the food must be cooled at a rate of 0.121°F per minute (70-41 = 29°F total divided by 240 minutes = 0.121°F per minute) or 7.25°F per hour. Corrective Actions: Person in Charge (PIC) discarded the containers of macaroni and cheese and the containers of queso cheese.

11A: .04(6)(e)Observed the facility cooling food items such as cooked macaroni and cheese and queso cheese in the walk in cooler in deep pans with lids.

Second consecutive repeat for this code provision. A 3rd consecutive repeat for the same code provision will result in permit suspension. 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; (C) 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. (C) Corrective Actions: Educated the PIC on the proper cooling methods to ensure the food items cool down to 41 degrees within the appropriate time frame.

4-2B: .05(6)(n)Observed two sanitizer buckets with a low concentration of sanitizer solution. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operations must meet a specified minimum concentration (for chlorine sanitizer it must be 50-100 ppm; for quat ammonia, it must be used according to the manufacturer's specifications). (P) Corrective Actions: Buckets were replaced with the correct amount of sanitizer.

6-1C: .04(6)(d)Observed macaroni noodles and salsa not property cooling at the correct temperature. Cooked time/temperature control for safety food shall be cooled: 1) from 135°F (57°C) to 70°F (21°C) within 2 hours; and 2) from 70°F (21°C) to 41°F (5°C) or below within 4 hours (provided the food met the first limit). (P) Corrective Actions: Macaroni noodles and salsa were discarded.

11A: .04(6)(e)Observed facility cooling items down at room temperature. Foods shall be cooled using one or more methods approved by the health authority (i.e., small batches, thinner portions, ice wands, blast chillers, ice as an ingredient, placing in the walk-in cooler or walk-in freezer uncovered (or partially uncovered) as long as the food is protected from overhead contamination). (Pf, C) Corrective Actions: Educated person in charge on proper cooling methods.

11D: .05((2)(l)Observed facility with a thermometer that does not accurately measures the water temperature in the high temperature dish machine. Temperature measuring devices shall be designed to be easily readable. (C)

14A: .04(4)(k)Observed tongs used for grabbing meat immersed in liquid that was not at 135°F. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1. in the food with their handles above the top of the food and the container; 2. in running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 3. in a clean, dry container; or 4. 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 the required frequency. (C) Corrective Actions: Tongs were washed rinsed and sanitized. Water was discarded.