Norwood Tavern

Observed pounds of rice being stored in home depot bucket. Observed flour and sugar beings stored outside of original packaging. COS: PIC label the containers which the food ingredients is being stored.

Observed raw chicken uncovered inside of reach in cooler. CA: PIC covered the identified item. RCA: Educated PIC on maintaining all food product stored covered to protect from overhead contamination.

Observed heavy buildup of debris underneath top prep cooler and reach in cooler. Rule: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Observed multiple TCS items ( mac and chicken salad, ground beef, and raw chicken) in residential reach in cooler to be at temperatures above 41F. Refer to temperature log. COS/CA: PIC discarded items. RCA: Facility shall replace the unit with a commercial grade reach in cooler or have the current one service so that it is maintaining temperature below 41F.

Observed spotted black dots along baffle of ice machine in main kitchen area. RCA: Facility shall increase the cleaning frequency of ice machine to prevent any accumulation. Food Service Rule: Equipment food-contact surfaces and utensils shall be clean to sight and touch

Observed two pots of beef chili to be cooling at room temperature in the main kitchen on a cart. Chili was removed from stovetop at 10:30am. COS/CA: PIC placed chili pots in an ice bath to reduce the temperature. RCA: 1. Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled:

(i) Placing the food in shallow pans; Pf

(ii) Separating the food into smaller or thinner portions; Pf

(iii) Using rapid cooling equipment; Pf

(iv) Stirring the food in a container placed in an ice water bath; Pf

(v) Using containers that facilitate heat transfer; Pf

(vi) Adding ice as an ingredient; Pf or

(vii) Other effective methods. Pf

2. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be:

(i) Arranged in the equipment to provide maximum heat transfer through the container walls; and

(ii) Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food.

Observed a box of chicken thawing at room temperature in the main kitchen on a cart. Chicken was thawing since 11am. COS/CA: PIC placed chicken in the reach in cooler to complete the thawing process. RCA: Except as specified in paragraph 4 of this subsection, time/temperature control for safety food shall be thawed:

1. Under refrigeration that maintains the food temperature at 41°F (5°C) or less; or
2. Completely submerged under running water: (i) At a water temperature of 70°F (21°C) or below, (ii) With sufficient water velocity to agitate and float off loose particles in an overflow, and (iii) For a period of time that does not allow thawed portions of ready-to-eat food to rise above 41°F (5°C), or (iv) For a period of time that does not allow thawed portions of a raw animal food requiring cooking to be above 41°F (5°C), for more than 4 hours including: (I) The time the food is exposed to the running water and the time needed for preparation for cooking, or (II) The time it takes under refrigeration to lower the food temperature to 41°F (5°C);
3. As part of a cooking process if the food that is frozen is: (i) Cooked as specified under subsections (5)(a)1 or 2 or (5)(b) of this Rule, or (ii) Thawed in a microwave oven and immediately transferred to conventional cooking equipment, with no interruption in the process; or
4. Using any procedure if a portion of frozen ready-to-eat food is thawed and prepared for immediate service in response to an individual consumer's order.
5. Reduced oxygen packaged fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment: (i) Prior to its thawing under refrigeration that maintains the food temperature at 41°F (5°C) or less; or (ii) Prior to, or immediately upon completion of its thawing, using procedures to completely submerge in running water as specified in paragraph 2 of this subsection.

Observed old food debris accumulation on the interior lining of the cold holding units (both reach in and prep top cooler). Observed the lining of the shelving units to have old food debris accumulated. RCA: PIC shall increase the cleaning frequency of the units and shelves to ensure that there is accumulation of debris. Food Service Rule: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

Observed heavy grease accumulation along the sides of the fryer and stove stop in the main kitchen. Food Service Rule: The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations.

Observed walls ( behind and around fryers) and floors (main kitchen and dry storage) throughout the facility to have debris and grease splatter. RCA: Facility shall do a deep cleaning of the entire kitchen and ensure that a cleaning schedule is adopted to reduce and food debris or soil accumulation. Food Service Rule: 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.