MGSU - CAMELOT COURT

EHS observed one employee working without beard restraint in front food service area.

Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch.

PIC to issue and ensure employees utilize hair restraints.

EHS observed open toxic chafing dish burner stored directly next to also-open single service items, coffee stirrers, etc. in dry storage area.

Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles by:

1. Separating the poisonous or toxic materials by spacing or partitioning;

PIC removed burners to mop closet.

EHS observed several bulk containers of white powder stored in dry storage room.

Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food.

PIC labeled containers.

EHS observed two employees without beard restraints working on main line and bakery area.

Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch.

PIC to issue and ensure employees utilize hair restraints.

EHS observed:

-missing ceiling tile by warewash area -corner of mechanical warewash area with significant staining, unknown black substance

All physical facilities shall be maintained in good repair.

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 ceiling tile, and increase cleaning frequency of warewash area corner.

EHS observed ice panel with pink like mold substance in main kitchen. 3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Informed PIC to have ice machine panel cleaned. This must be corrected by 2/21/25

EHS observed no paper towels in main kitchen by dish rack.

(b) Hand Drying Provision. Each handwashing sink or group of adjacent handwashing sinks shall be provided with:

1. Individual, disposable towels; Pf

2. A continuous towel system that supplies the user with a clean towel; Pf

3. A heated-air hand drying device; Pf or

4. A hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures Pf

Informed PIC to place paper towels at hand sink. This must be protected 09/18/24

EHS observed black/ pink mold like substance build up in ice machine.

(7) Cleaning of Equipment and Utensils.

(a) Equipment, Food-Contact Surfaces, and Utensils.

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

Informed PIC to have ice machine cleaned at a frequency to avoid build up. This must be corrected by 09/20/24

Observed a few dishes in dish rack area with food debris in main kitchen. Head chef informed EHS that dishes are rarely used and just in rotation for back up.

(d) Nonfood-Contact Surfaces. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

EHS observed food debris on the rims of prep top cooler where splash guard/cover closes.

(d) Nonfood-Contact Surfaces. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

Informed PIC to clean non-food contact surface. This must be corrected by 09/19/24

Observed male employee eating at the grill station at the start of the inspection. 2. Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. However, drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee’s hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles will be allowed. EHS informed the chef of the issue. PIC is assure that staff are not eating on the prep line.

Observed handsink at the grill station with paper towels that weren't accessible; handsink in the kitchen closest to the dish pit area had not paper towels. (b) Hand Drying Provision. Each handwashing sink or group of adjacent handwashing sinks shall be provided with:

1. Individual, disposable towels; Pf

2. A continuous towel system that supplies the user with a clean towel; Pf

3. A heated-air hand drying device; Pf or

4. A hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures.Pf EHS informed PIC that the handsink should be fully stocked at all times.

Observed handsink in the kitchen closest to the entry blocked by a warming cabinet. A handwashing sink shall be maintained so that it is accessible at all times for employee use. PIC is to assure that all handsinks are accessible at all times.

Observed several bags(5+) of shredded lettuce with use by dates of 4/5/24, 4/7/24, and 4/21/24. b) Expired Foods. Prepackaged sandwiches, eggs, infant formula, shucked oysters, milk, and time/temperature control safety foods that are labeled as “keep refrigerated” and that are for sale or service to the consumer or used as an ingredient in other foods shall be immediately discarded and shall not be sold, served, or used after the manufacturer’s expiration date or the sell-by date. EHS informed the chef of the issue; he discarded items.

Observed facility's need to remove labels from clean cambros and assure the dish washing process is thoroughly cleaning equipment from food debri. 2. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations.

3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. EHS informed PIC of the need to thoroughly clean equipment.

Observed facility's need to clean equipment at the grill station. (d) Nonfood-Contact Surfaces. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. EHS informed PIC of the need to clean equipment on a routine basis.

Observed a hat stored behind pizza oven on the pizza line; a jacket hanging on the shelving with dishes in the dish pit area; a coffee cup on the hot plate in the grill area. b) Designated Areas for Employee Activity.

1. Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination.

2. Lockers or other suitable facilities shall be located in a designated room or area where contamination of food, equipment, utensils, linens and single-service and single-use articles cannot occur. EHS informed PIC of the need to create a designated area for employee belongings and activity.

Observed a container of chicken stored uncovered in the freezer. (iv) Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination. EHS informed PIC; PIC moved chicken to be discarded.

Observed facility's need to remove labels from clean cambros and assure the dish washing process is thoroughly cleaning equipment from food debri. 2. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations.

3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. EHS informed PIC; EHS and PIC moved items to dish pit.

Observed damaged hood panels at the grill station and at the cook station at the front entrance of the main kitchen. 6) Maintenance and Operation.

(a) Good Repair and Proper Adjustment.

1. Equipment shall be maintained in a state of repair and condition. EHS informed the retail manager of the need to have damaged hood panels replaced.

Observed reach in REF at pizza station not plugged in. 3. Ambient air temperature, water pressure, and water temperature measuring devices shall be maintained in good repair and be accurate within the intended range of use.

EHS informed PIC prior to the inspection that all equipment should be turned on.

Observed debri and leftover labels on the non-food contact surface of metal pans on the clean shelving rack. 2. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations.

3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. EHS informed the head chef of the need to assure that all debri is removed from utensils/equipment.

Observed hood panels at the grill station in need of cleaning; equipment in dry storage and bakery storage in need of cleaning from food debri; Pizza conveyor oven in need of cleaning from crumb accumulation. (d) Nonfood-Contact Surfaces. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. EHS informed the head chef and retail manager of the need to clean equipment.

Observed the need to clean flooring and along baseboard in pizza area from debri; flooring in dry storage, bakery storage, and main kitchen. (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. EHS informed retail manager and head chef of the need to clean the flooring in the noted areas.