Maine Street Coastal Cuisine

Observed potentially hazardous TCS food cold holding above 41F in the prep top cooler (cooked pasta 54F, 44F). CA: Cold held TCS foods shall maintain an internal temperature of at least or below. COS: Pasta was out of temp for less than 4 hours and moved to the walk-in cooler to rapidly cool. Discussed not overfilling pans.

Observed gratin potatoes that did not cool from 135F to 70F within two hours. Potatoes began cooling at 1pm and at 3pm they were 84F. CA: Cooked time/temperature control for safety food shall be cooled within two hours from 135 to 70F. COS: PIC discarded. Discussed cooling in smaller batches and verifying cooling temps throughout the process.

Observed employee personal drink stored in a reusable tumbler above a prep top counter and another employee person drink stored above food storage shelf. CA: Employee personal drinks stored in the kitchen shall be in a single use cup with a lid and straw and handled/stored to prevent contamination. COS: Drinks were removed.

Observed ice bin at drink station uncovered, au jus sauce uncovered in crock, and 6 pans of food in steam well uncovered. CA: Food must remain covered to prevent potential contamination if not in active use of item. COS: Lids were placed.

Observed scoop handle in direct contact with product in flour container. CA: Handles should not be in contact with product. COS: Handle was removed from contact with product.

Observed a stack of pans still wet on dish storage shelf. CA: All dishes after properly washed and sanitized must air dry prior to stacking. COS: Dishes were unstacked to air dry before restacking.

Observed time and temperature control for safety foods not cold held =41°F; house made teriyaki sauce, raw shell eggs and cream cheese were stored on the counter top (see temp log). CA: Teriyaki sauce was discarded, cream cheese and eggs were out of temp less than 4 hours and were moved to the walk-in cooler to rapidly cool.

Observed house-made teriyaki sauce bearing no date marked expiration label. Employee was unsure of when it was made. CA: Employee discarded teriyaki sauce. Discuss requirement for house made sauces to be date marked if not used up the same day of prep.

Observed salmon dip (prep date 4/5) and crab cake mix (prep date 4/7) held past their 7 day expiration. CA: PIC discarded.

Observed employee personal item (clothing) stored on shelving with food and single use items and not in a separate designated area. CA: PIC relocated clothing.

Observed time and temperature control for safety foods not cold held ≤41°F at the main kitchen batter station: buttermilk 70°F and chicken dip 74°F; see temps. CA: PIC immediately discarded the buttermilk and chicken dip. Facility will use ice baths on the batter station items moving forward.

Observed employee bottled drink sitting out on prep table while prepping food, causing a possible cross-contamination. CA: Informed PIC that there should be a designated area for personal food items. Drinks should be in a single-use cup with lid and straw. PIC discarded bottled drink.

Observed crushed tomatoes and stewed tomatoes in prep top cooler cold held above 41 degrees. PIC stated that tomatoes had just been opened from canned and were being cooled. CA: Informed PIC that food items must cool to 41 degrees before being placed in prep top cooler to hold temp. PIC placed food items inside of walk-in cooler to properly cool before being placed in prep-top cooler.