New S&S Cafeteria LLC

EHS observed TCS food items being held cold above 41 degrees: Raw chicken tenders(43), Raw chicken (45), shredded mozzarella (43), shredded cheese(43) EHS took ambient of REF, and it was 55 degrees Fahrenheit.

(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 PIC informed EHS to have food moved that was just prepped today. EHS informed PIC all other items that were held over night needs to be tossed. Facility did not have temp logs. EHS suggested to PIC to create temp logs for units to ensure that units are functioning properly. This was COS.

EHS observed the following food items uncovered in REF: whiting & raw chicken tenders, and raw whole chickens.

(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 unless items are cooling, then items need to be protected. PIC instructed employee to wrap food. This was COS.

Observed REF in main kitchen near prep table and oven with an ambient temp of 55 degrees Fahrenheit

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.

Informed PIC to have REF repaired or replaced. Update As EHS was typing inspection, PIC informed EHS that another REF was purchased. This was COS.

EHS observed handle on dishwasher door not tightened which causes a leak

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.

Informed PIC to have handle tightened. This must be corrected by 06/06/24

Observed hood vent system with build up of grease. PIC informed EHS that a cleaning is due in two weeks.

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

Informed PIC that in between cleanings to have hood vents cleaned. This must be corrected by 06/07/24

EHS observed broken floor tiles through out facility (near ovens in main kitchen area, dish pit and dish washer area, near ice machine, near door leading to serving line)

(5) Maintenance and Operation.

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

EHS observed a buildup of grease and debris under all ovens in cook/prep area.

(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.

PIC is to have floors cleaned. This must be corrected by 06/06/24

EHS observed several TCS food items being held cold above 41 degrees. They are listed as follows: Catfish (46) Tilapia (55) flounder( 47). EHS took a ambient temperature of REF and it ranged between 55-57 degrees Fahrenheit.

(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

PIC began to move food that was prepped today and toss any food left overnight. This was COS.

EHS observed TCS food items being held hot, below 135 degrees Fahrenheit. The food are listed as follows: Round Steak (125), Green Beans (130). PIC informed EHS that the water in the steam well for S&S standards is 182. PIC asked me to temp water and it was 162 degrees.

(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

PIC began to reheat both items. Informed PIC to ensure that the food is reheated to at least 165 Degrees Fahrenheit. This was COS.

EHS observed several food items uncovered. The items area as followed: Cornbread and Mexican cornbread sitting on ovens under hood vents, catfish and breaded flounder in REF and frozen vegetables in reach in 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;

PIC wrapped all items. This was COS.

EHS observed A/C leak above products, and utensils for facility usage. PIC informed EHS that leak just began today and A/C unit was just recently placed in facility. PIC did not have work order for leak, called maintenance.

C) (r) Food Storage, Prohibited Areas. Food may not be stored in the following areas:

1. Locker rooms;

2. Toilet rooms;

3. Dressing rooms;

4. Garbage rooms;

5. Mechanical rooms;

6. Under sewer lines that are not shielded to intercept potential drips;

7. Under leaking water lines, including leaking automatic fire sprinkler heads, or under lines on which water has condensed;

8. Under open stairwells; or

9. Under other sources of contamination.

Informed PIC to have food items removed from under A/C unit and to have A/C repaired. This must be corrected by 09/07/23

EHS observed broken floor tiles through out facility (near ovens in main kitchen area) and meat WIF. EHS also observed stained walls through out entire facility in main kitchen 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.

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

PIC informed EHS that floors are going to be grouted soon. Informed PIC to either have floor tiles repaired or replaced. This must be corrected by 09/08/23