Biddy's

Observed several items within prep top cooler above 41F (tomatoes, lettuce, sliced cheese). Items were placed during opening at 11am. PIC mentioned that items are not under Time as temperature control (THPC), but that they usually keep top open during a big rushes.

511-6-1.04(6)(f) - Time/Temperature Control for Safety; Hot Holding (P) (f) 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

Corrective action: Discussed with PIC to maintain top closed as much as possible and requested top to be closed to maintain temperature. Recommended items to be placed under time if they are replaced every day and maintained for 4 hours. Also explained that items need to be 41 or below before placing under time.

Observed chicken wings within facility sitting on the counter at 75F. When discussed with PIC, she explained that the wings are prepared around 11am and tossed after closing at 3pm (4 hours). Wings are reheated to 165F before serving. Asked PIC if they had Time as a Public Health Control (THPC) documentation for chicken wings and they answered they did not.

511-6-1.04(6)(i) - Time as a Public Health Control (TPHC) (P, Pf, C) (i) Time as a Public Health Control.

2. If time without temperature control is used as the public health control up to a maximum of 4 hours:

(i) Except as specified in paragraph 2.(ii) of this subsection, the food shall have an initial temperature of 41°F (5°C) or less when removed from cold holding temperature control, or 135°F (57°C) or greater when removed from hot holding temperature control;P

(ii) The food may have an initial temperature of 70°F (21°C) or less if;

(I) It is a ready-to-eat fruit or vegetable that upon cutting is rendered a time/temperature control for safety food, or

(II) It is a ready-to-eat hermetically sealed food that upon opening is rendered a time/temperature control for safety food,

(III) The food temperature does not exceed 70°F (21°C) within a maximum time period of 4 hours from the time it was rendered a time/temperature control for safety food; and

(IV) The food is marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is rendered a time/temperature control for safety food as specified in paragraph 2.(ii)(I) and (II).

(iii) The food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control;Pf

(iv) The food shall be cooked and served, served at any temperature if ready-to-eat, or discarded, within 4 hours from the point in time when the food is removed from temperature control;P and

(v) The food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded.P

Corrective action: Discussed with PIC that if they are going to have THPC they need to document which items are kept under time and to properly mark them when held.

Observed tea bucket for tea maker sitting within handsink at front food service.

511-6-1.06(2)(o) - Using a Handwashing Sink- Operation & maintenance (Pf) (o) Using a Handwashing Sink.

1. A handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf

Corrective action: Had tea bucket removed. PIC mentioned she has told employees to not place bucket there.

Observed ice build up inside the bottom compartment of the prep top cooler. PIC mentioned they had this issue with the machine for some time now and every time it is thawed it builds up again quickly.

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)

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

Corrective action: Discussed with PIC, they mentioned they probably need to replace the unit if it is causing issues as they have technicians attempt to repair it.

Observed grease build up on the side of the fryer. PIC mentioned they have those cleaned every 3 months.

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

Corrective action: Discussed to have areas cleaned.

Observed ceiling tiles and walls around vent hood with yellow grease/stain build up.

511-6-1.07(5)(a),(b) - Good Repair, physical facilities maintained; Cleaning, Frequency & Restrictions, cleaned often enough to keep them clean (C) (5) Maintenance and Operation.

(a) Good Repair. All physical facilities shall be maintained in good repair.

(b) Cleaning, Frequency and Restrictions.

1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

Corrective action: Observed some ceiling tiles have been replaced, but rest of facility has yet to be corrected. PIC mentioned they need to have someone properly shape tiles to fit, but are working on it.

Observed overall accumulation of debris on floors and corners within facility.

511-6-1.07(5)(a),(b) - Good Repair, physical facilities maintained; Cleaning, Frequency & Restrictions, cleaned often enough to keep them clean (C) (5) Maintenance and Operation.

(a) Good Repair. All physical facilities shall be maintained in good repair.

(b) Cleaning, Frequency and Restrictions.

1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

2. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing.

3. If present, playground equipment and associated areas shall be maintained in a clean and sanitary condition. In addition, a cleaning and sanitizing plan along with cleaning and sanitizing records for playground equipment and associated areas shall be maintained within the food service establishment for review upon request by the Health Authority. Further, such cleaning and sanitizing plan for employees to follow in the event of encountering vomitus or fecal matter shall be included and submitted at the time of permit application as specified in DPH Rule 511-6-1-.02(1)(c). Pf

Corrective action: Discussed with PIC to have areas cleaned at increased frequency.

EHS observed: -debris, grease, rust buildup on racks on right side of interior of WIC -grease, debris buildup on drainage pipe catch of WIC

Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

PIC to clean affected areas more often.

EHS observed ceiling tiles around vent hood with yellow grease/stain buildup.

The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

PIC to replace/clean tiles in question. PIC has replacement tiles on site for repair, will be done as soon as possible per PIC.

EHS observed: -debris, grease buildup on racks on right side of interior of WIC -grease dribble, buildup on exterior of ANSUL system. -grease, debris buildup on drainage pipe catch of WIC -ice buildup from condenser drip in WIF

Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

PIC to clean affected areas.

EHS observed ceiling tiles around vent hood with yellow grease/stain buildup.

The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

PIC to replace/clean tiles in question.

EHS observed commercial degreaser being used in conjunction with chlorine sanitizing solution in sanitizer buckets.

Poisonous or toxic materials shall be used according to Manufacturer's use directions included in labeling.

PIC to discard buckets of sanitizer, discontinue mixing of sanitizer and degreaser for use in sanitizing solutions.

EHS observed dirt/dust buildup on filters of ice machine in lobby service are.

Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

PIC to clean area.

EHS observed ceiling tiles around vent hood with yellow grease/stain buildup.

The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

PIC to replace/clean tiles in question.