Metz Culinary Management at Wesleyan College

Observed mold like substance within ice machine. PIC mentioned they had cleaned it the previous month.

5. Except when dry cleaning methods are used as specified under subsection (7)(e) of this Rule, surfaces of utensils and equipment contacting food that is not time/temperature control for safety food shall be cleaned:

(iv) In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment:

(I) At a frequency specified by the manufacturer; or

(II) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold.

Corrective action: Discussed with PIC to have machine deep cleaned as soon as possible and advised to have unit cleaned at higher frequency.

Observed handsink within kitchen front of ice machine leaking from the faucet and p-trap. PIC had recently had the knobs fixed for the handsink.

511-6-1.05(6)(a) - Good Repair & Proper Adjustment (C) (6) Maintenance and Operation.

(a) Good Repair and Proper Adjustment.

1. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule.

2. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.

Corrective action: Discussed with PIC to contact maintenance again.

Observed spinach and fresh parmesan cheese stored in the REF unit on the right serving line closest to the kitchen above 41F. Per PIC, the items had been in the unit since yesterday. EHS informed male employee to discard the items.

Observed fried tofu stored in a hot well with temperatures ranging from 119-135F. (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. EHS informed male cook to re-fry the tofu.

Observed pizzas on a rack at the pizza station that had no time sticker on them and were stated to be prepped prior and used as lunch goes by and they will remake more later as the pizzas are used. (i) Time as a Public Health Control.

1. Except as specified under paragraph 4 of this subsection, if time without temperature control is used as the public health control for a working supply of time/temperature control for safety food before cooking, or for ready-to-eat time/temperature control for safety food that is displayed or held for sale or service, written procedures shall be prepared in advance, maintained in the food service establishment, and made available to the regulatory authority upon request that specify: Pf

(i) Methods of compliance with paragraphs 2(i) - (iv) or 3(i) through (v) of this subsection; and

(ii) Methods of compliance with the cooling of time/temperature control for safety food that is prepared, cooked, and refrigerated before time is used as a public health control. Pf

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

3. If time without temperature control is used as the public health control up to a maximum of 6 hours:

(i) The food shall have an initial temperature of 41°F (5°C) or less when removed from temperature control and the food temperature may not exceed 70°F (21°C) within a maximum time period of 6 hours; P

(ii) The food shall be monitored to ensure the warmest portion of the food does not exceed 70°F (21°C) during the 6-hour period, unless an ambient air temperature is maintained that ensures the food does not exceed 70°F (21°C) during the 6-hour holding period; Pf

(iii) The food shall be marked or otherwise identified to indicate: Pf

(I) The time when the food is removed from 41°F (5°C) or less cold holding temperature control, Pf and

(II) The time that is 6 hours past the point in time when the food is removed from cold holding temperature control;

(iv) The food shall be:

(I) Discarded if the temperature of the food exceeds 70°F (21°C), P or

(II) Cooked and served, served at any temperature if ready-to-eat, or discarded within a maximum of 6 hours from the point in time when the food is removed from 41°F (5°C) or less cold holding temperature control; P and

(v) The food in unmarked containers or packages, or marked with a time that exceeds the 6-hour limit shall be discarded. P

4. A food service establishment that serves a highly susceptible population may not use time as the public health control for raw eggs. EHS informed PIC that the pizza would have to be marked with time(4 hour window) as it is not under any form of temperature control.

Observed pizzas on a storage rack at a serving station with no form of protection. 2. Protective devices for counters, serving lines, salad bars and other similar food displays in food service establishments shall be designed and constructed so as to intercept contaminants which may be expelled from the customer's mouth or nose.

3. All food, whether on display, being prepared for service or placed for consumer self-service must be protected from contamination from consumers standing or sitting within eight feet of the food, except that table side finishing as approved by the Health Authority and hibachi grills will be allowed when food preparation is for immediate service.

informed PIC of the need to install a splashguard.

Observed employee working at the pizza station without a hair restraint and male employee working without a beardguard. (i) Hair Restraints.

1. 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. EHS informed the PIC that all employees working in prep areas or handling food are to wear hair restraints for all hair longer than 1/2 an inch.

Observed window grate for window AC unit unmounted from the window seal creating an opening that is approximately an 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;

(ii) Designated for use only when an emergency exists, by the fire protection authority that has jurisdiction over the food establishment; and

(iii) Limited-use so they are not used for entrance or exit from the building for purposes other than the designated emergency exit use.

4. Except as specified in paragraphs 2 and 5 of this subsection, if the windows or doors of a food service establishment, or of a larger structure within which a food service establishment is located, are kept open for ventilation or other purposes or a temporary food service establishment is not provided with windows and doors as specified under paragraph 1 of this subsection, the openings shall be protected against the entry of insects and rodents by:

(i) 16 mesh to 1 inch (16 mesh to 25.4 mm) screens;

(ii) Properly designed and installed air curtains to control flying insects; or

(iii) Other effective means.

5. The requirement in paragraph 4 of this subsection does not apply if flying insects and other pests are absent due to the location of the establishment, the weather, or other limiting condition. EHS informed the PIC of the need to seal the opening ASAP.

Observed REF unit at right serving station closest to the kitchen with an ambient temperature of 52F. 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 of the need to have the unit serviced and to refrain from placing items in the unit until it can maintain a temperature of 41F and below.

Observed facility's need to clean cabinetry at the serving stations; damaged wood under right serving station closest to the kitchen; clean wall and baseboards. EHS informed PIC of the need to clean the kitchen and serving stations.

Observed damaged tile coving in several areas throughout the kitchen, FRP joints missing along wall joints. (5) Maintenance and Operation.

(a) Good Repair. All physical facilities shall be maintained in good repair. EHS informed PIC of the for the noted issues to be repaired.

Observed hamburger patty and fried chicken within warmer cabinet below 135F. Food was prepared approximately 40 mins prior to inspection.

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: Had foods reheated to 165F and all other foods either placed within other units or placed on a 4 hour hold time. PIC stated after lunch food is discarded. Discussed placing a work order for the warmer cabinet and discontinue use of it until fixed.

Observed rat droppings and opening at ceiling which indicate possible access point for pests and rodents.

511-6-1.07(5)(k) - Controlling Pests (Pf, C) (k) Controlling Pests. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by:

1. Routinely inspecting incoming shipments of food and supplies;

2. Routinely inspecting the premises for evidence of pests;

3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under subsections (6)(e), (6)(m), and (6)(n) of this Rule; Pf and

4. Eliminating harborage conditions.

Corrective action: PIC has had these issues for a fw months and arrow exterminator is working on the problems. Observed records dating back to November 4, 2024 up to February 20, 2025.

Observed warmer cabinet within facility showing 145F in its digital thermometer, but some foods within unit were at 125F and 127F.

511-6-1.05(6)(q)1&3 - Good Repair & Calibration (C) (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.
2. 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.

Corrective action: Had PIC reheat foods to 165F as they were prepared less than 4 hours prior. Other foods within unit were placed under 4 hour hold time. PIC added that after lunch food is discarded. Advised not to use machine until fixed and to place work order.

EHS observed stickers still on clean pans. A dead bug on one pan, and a brown spot on another pan.

Corrective action-PIC needs to make sure all dishes are going through the rinse, wash, and sanitize process. All clean dishes should be free from any debris, stickers, and etc

511-6-1.05(7)(d) - Nonfood-Contact Surfaces (C) (d) Nonfood-Contact Surfaces. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

EHS observed plates at desert and pizza stations not stored inverted. Violation: clean equipment and utensils shall be stored in a clean, dry location, where not exposed to contamination, at least 6" off the ground, in a self draining position, and covered or inverted. CA: PIC inverted plates.

EHS observed plates and equipment in catering storage room not stored covered or inverted. Violation: clean equipment and utensils shall be stored in a clean, dry location, where not exposed to contamination, at least 6" off the ground, in a self draining position, and covered or inverted. CA: store plates on top shelf inverted or covered. on wired shelves should be inverted or obtain shelf liners.

EHS observed speaker, phone, bag, and water bottle in cooking area stored where could pose as potential contamination. Violation: personal items shall be stored in a designated area located where contamination of food, equipment, utensils, linens, and single use articles is prevented. CA: PIC removed items