American Faves & Mo

Observed rice in the walk in cooler ranging from 46-55F. EHS informed the owner that the rice did not cooler properly as he stated that it was made on yesterday afternoon. (d) Cooling.

1. Cooked time/temperature control for safety food shall be cooled:

(i) Within 2 hours from 135°F (57°C) to 70°F (21°C); P and

(ii) Within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or less. PEHS informed him that the rice needed to be discarded.

Observed facility not utilizing the vegetable prep sink or meat prep sinka as one had no water supply and the other produced rusty water when turned on. g) Washing Fruits and Vegetables.

1. Except as specified in paragraphs (g)2 and 3 of this subsection and except for whole, raw fruits and vegetables that are intended for washing by the consumer before consumption, raw fruits and vegetables shall be thoroughly washed in water, in a sink designated for that purpose only, to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in ready-to-eat form.

2.Fruits and vegetables may be washed by using chemicals as specified under DPH Rule 511-6-1-.07(6)(h) and a test kit or other device that accurately measures the active ingredient concentration of the fruit and vegetable wash solution may be provided.

3. Ready-to-eat food such as potatoes, soups, chili, sauces, etc., may be thawed, rehydrated, or cooled after cooking in the sink if the sink is cleaned and sanitized before ready to eat food is placed in the sink and again before washing whole, raw fruits and vegetables. This does not apply to ready to eat food that is served as raw or undercooked animal foods.

4. Devices used for on-site generation of chemicals meeting the requirements specified in 21 CFR 173.315, Chemicals used in the washing or to assist in the peeling of fruits and vegetables, for the washing of raw, whole fruits and vegetables shall be used in accordance with the manufacturer’s instructions. Pf EHS informed the owner of the need to have the sinks repaired and of their intended use on the previous visit. Owner is to flush both sinks for a while after the repairs since they have not been used in a while.

Observed no water supply to the handsink in the area with the ice machine and no water supply one of the prep sinks in the dish pit area. (g) Capacity.

1. The water source and system shall be of sufficient capacity to meet the peak water demands of the food service establishment. Pf

2. Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the food service establishment. Pf (h) Pressure. Water under pressure shall be provided to all fixtures, equipment, and nonfood equipment that are required to use water except that water supplied as specified under subsection (1)(k)1 and 2 to a temporary food service operation or in response to a temporary interruption of a water supply need not be under pressure. Pf EHS informed the owner of the need to have the sinks working properly.

Observed leak at the base of one of the prep sinks in the dish pit area and leak at the faucet of the prep sink in the ice machine area. (r) System Maintained in Good Repair. A plumbing system shall be repaired according to law; P and maintained in good repair. EHS informed the owner of the need to have the sinks serviced.

Observed damaged hood vent panel above flat top grill and a gap in between hood panels over the fryer. (6) Maintenance and Operation.

(a) Good Repair and Proper Adjustment.

1. Equipment shall be maintained in a state of repair and condition. EHS informed PIC of the need to replace the damaged panel over the fryer and install a spacer/extender in the hood as well.

Observed facilitys need to clean equipment on prep line including hood panels. 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 clean equipment.

Observed all areas of the facility in need of deep cleaning. (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 the owner of the need to clean.

Observed ice building on boxes in the walk in freezer. (z) Miscellaneous Sources of Contamination. Food shall be protected from contamination that may result from a factor or source not specified under paragraphs (a) through (y) of this subsection.

EHS informed the owner of the need to move boxes from underneath the condenser and to have the unit serviced.

Observed light around all sides of the back door with gaps about 1.5 inch wide. (m) Outer Openings, Protected.

1. Except as specified in paragraphs 2 through 5 of this subsection, outer openings of a food service establishment shall be protected against the entry of insects and rodents by:

(i) Filling or closing holes and other gaps along floors, walls, and ceilings;

(ii) Closed, tight-fitting windows; and

(iii) Solid, self-closing, tight-fitting doors.

2. The requirements in paragraph 1 of this subsection does not apply if a food service establishment opens into a larger structure, such as a mall, airport, or office building, or into an attached structure, such as a porch, and the outer openings from the larger or attached structure are protected against the entry of insects and rodents.

3. Exterior doors used as exits need not be self-closing if they are:

(i) Solid and tight-fitting; EHS informed the owner of the need to seal off or replace the back door as no visible light should be present.

Observed facility using boxes to catch grease and aluminum foil to line shelving. (r) Single-Service and Single-Use Articles, Use Limitation.

1. Single-service and single-use articles may not be reused.EHS informed the owner that the facility could not re-use boxes or containers and that he could not use single service items such as foil or plastic wrap to line equipment as it is being used as a permanent liner for equipment.

Observed damaged hood vent panel above flat top grill and a gap in between hood panels over the fryer. (6) Maintenance and Operation.

(a) Good Repair and Proper Adjustment.

1. Equipment shall be maintained in a state of repair and condition. EHS informed PIC of the need to replace the damaged panel over the fryer and install a spacer/extender in the hood as well.

Observed walk in freezer shooting out ice. q) Good Repair and Calibration.

1. Utensils shall be maintained in a state of repair or condition that complies with the requirements specified under subsections (1) and (2) of this Rule or shall be discarded. EHS informed the owner of the need to have the unit serviced.

Observed prep sinks(meat and vegetable) not in use: one without water and the other producing muddy/rusty water when EHS turned it on. (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 owner of the need to have the sinks serviced and flushed as these are the sinks to be used when prepping vegetables and meat.

Observed all areas of the facility in need of deep cleaning. (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 the owner of the need to clean.

Observed coleslaw stored in the front counter REF with no form of date marking and bulk provolone cheese stored in the walk in cooler that had been portioned not bearing a date. PIC questioned staff who stated that the coleslaw was made on Monday. 3. A refrigerated, ready-to-eat, time/temperature control for safety food ingredient or a portion of a refrigerated, ready-to-eat, time/temperature control for safety food that is subsequently combined with additional ingredients or portions of food shall retain the date marking of the earliest-prepared or first-prepared ingredient. Pf

4. A date marking system that meets the criteria stated in paragraphs 1 and 2 of this subsection may include:

(i) Using a method approved by the Health Authority for refrigerated, ready-to-eat time / temperature control for safety food that is frequently rewrapped, such as lunchmeat or a roast, or for which date marking is impractical, such as soft serve mix or milk in a dispensing machine;

(ii) Marking the date or day of preparation, with a procedure to discard the food on or before the last date or day by which the food must be consumed on the premises, sold, or discarded;

(iii) Marking the date or day the original container is opened in a food service establishment, with a procedure to discard the food on or before the last date or day by which the food must be consumed on the premises, sold, or discarded; or

(iv) Using calendar dates, days of the week, color-coded marks, or other effective marking methods, provided that the marking system is disclosed to the Health Authority upon request. EHS informed PIC of the need to date mark all items held over 24 hours and to date items that are removed from the original packaging.

Observed hot water handle broken in men's restroom and unable to supply hot water. g) Capacity.

1. The water source and system shall be of sufficient capacity to meet the peak water demands of the food service establishment. Pf

2. Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the food service establishment. Pf (h) Pressure. Water under pressure shall be provided to all fixtures, equipment, and nonfood equipment that are required to use water except that water supplied as specified under subsection (1)(k)1 and 2 to a temporary food service operation or in response to a temporary interruption of a water supply need not be under pressure. EHS informed PIC of the need to fix the sink handle.

Observed a case of styrofoam cups stored on the floor in room near front counter. (e) Equipment, Utensils, Linens, and Single-Service and Single-Use Articles.

1. Except as specified in paragraph 4 of this subsection, cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored:

(i) In a clean, dry location;

(ii) Where they are not exposed to splash, dust, or other contamination; and

(iii) At least 6 inches (15 centimeters) above the floor. EHS informed PIC of the need to elevate all items off the floor.

Observed facility re-using plastice wine bottles that had been cut in half to store straws at the front counter. (r) Single-Service and Single-Use Articles, Use Limitation.

1. Single-service and single-use articles may not be reused. EHS informed PIC that items could not be re-used and must be discarded after being emptied of the original product.

Observed damaged hood vent panel above flat top grill and a gap in between hood panels over the fryer. (6) Maintenance and Operation.

(a) Good Repair and Proper Adjustment.

1. Equipment shall be maintained in a state of repair and condition. EHS informed PIC of the need to replace the damaged panel over the grill and install a spacer/extender in the hood panel above the fryer.

Observed stained ceiling tiles throughout the facility; the need to clean behind various pieces of equipment; the need to clean under counter area where to go bags are stored; and damaged wall and coving in the dining area. 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 PIC of the need address the noted concerns

Observed employee jackets scattered throughout the back kitchen area on various items. (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 away from food prep and storage.

EHS observed cole slaw in front reach in cooler behind counter above required 41 degrees Fahrenheit. Violation: time/temperature control for safety food cold holding shall be maintained at 41 degrees or below unless being cooked, cooled, prepared, or time used as public health control. CA: PIC discarded cole slaw.

EHS observed container of Ken's Honey Mustard and Tartar Sauce in prep area below required 41 degrees Fahrenheit. Violation: time/temperature control for safety food cold holding shall be maintained at 41 degrees or below unless being cooked, cooled, prepared, or time used as public health control. CA: PIC had employee discard sauces.

EHS observed sugar scoop in bulk container with handle in product. Violation: in use utensils stored in non-TCS food shall be stored with handle above food in a closeable container. CA: ensure handle is above product at all time.

EHS observed damaged vent hood panels above fryers. Violation: physical facility shall be maintained in good repair and clean. CA: repair or replace damaged vent hood panels.