B&B Tavern Free Home

Observed several TCS foods cold held above 41°F in reach in cooler under grill, and in reach in cooler under prep top next to fryers. TCS food must be cold held at 41°F or below. Ambient air temperature (AAT) of grill cooler was 41.6°F. AAT of cooler next to fryer was 34°F. Must lower both AATs to a degree that can consistently cold hold TCS food at 41°F.

Observed moldy lemons in walk in cooler. PIC states delivery was received 4 days ago. As mentioned last inspection, must inspect food deliveries to ensure food is delivered in safe condition. If not, must separate and label "do not use". COS by separating and labeling.

Observed lemons with substantial mold-like accumulation in beer cooler. According to latest invoice provided by PIC, the lemons were delivered on 9/20. Must ensure food is safe, in good condition, and unadulterated. When receiving deliveries, must check product to make sure it is not damaged / spoiled. COS by discarding.

Observed commercially prepared meatballs not reheated to at least 135°F prior to placement in steam table. Temperature in center of several pieces ranged between 113-132°F while others were around 140°F. Ready-to-eat time/temperature control for safety food that has been commercially processed and packaged in a food processing plant that is inspected by the food regulatory authority that has jurisdiction over the plant, shall be heated to a temperature of at least 135°F within 2 hours for hot holding. COS by reheating. Temperature must be checked in center of meatball--not just the sauce. Must temp multiple pieces in different areas for proper assessment.

NOTE: also observed mashed potatoes and grits placed in warmer cabinet straight from walk-in. Food may NOT be reheated Must properly reheat on stove, oven, or another heat source that ensures product will reheat to required temperature within 2 hours.

Observed commercially prepared meatballs not reheated to at least 135°F prior to placement in steam table. Temperature in center was 105°F. Ready-to-eat time/temperature control for safety food that has been commercially processed and packaged in a food processing plant that is inspected by the food regulatory authority that has jurisdiction over the plant, shall be heated to a temperature of at least 135°F for hot holding. COS by reheating. Temperature must be checked in center of meatball--not just the sauce.

Observed time/temperature control for safety (TCS) foods in prep top unit not date marked. Items were prepared on previous days. TCS food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. COS by placing dates on products.

Observed meatloaf and mashed potatoes prepared 5/29/23 not discarded within 7 days.

1. A food that requires datemarking shall be discarded if it:

(i) Exceeds 7 days, not including the time that the product is frozen; P

(ii) Is in a container or package that does not bear a date or day; P or

(iii) Is appropriately marked with a date or day that exceeds 7 days.

NOTE: the day of prep is considered day ONE.

COS by discarding.

Observed pasta cooling in large, deeps pans and covered in walk-in cooler. Also observed individually portioned diced potatoes cooling in deep container in reach-in cooler.

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

COS by transferring pasta onto sheet tray for faster cooling.

Observed build-up of debris and mold on food storage shelves in walk-in cooler. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Shelves must be thoroughly cleaned and sanitized.