The Arbor at BridgeMill

Observed cooked beets and broccoli left outside of temperature. Both were stored on top of reheating unit. Beets were temped at 51°F and broccoli was temped at 49°F. Time/temperature control for safety (TCS) foods must be cold held at 41°F or below. COS by reheating broccoli for hot holding and placing beets on an ice bath.

Observed butter and sour cream being cold held above 41°F on ice bath. Butter was temped at 58°F and sour cream was temped at 71°F due to poor ice bath. TCS foods must be cold held at 41°F or below. COS by creating a more effective ice bath.

NOTE: ice baths are roughly 80% ice and 20% water. Ice water must come up to highest level of food in container in order to effectively cold hold food at 41°F or below in all areas.

Observed baked potatoes prepared 4/11/25 not cooled to 41°F or below within 6 hours of reaching 135. Temperature of potatoes were 49-50°F. Sweet potatoes were stored in walk-in cooler; all other TCS foods in unit were stored at 41°F or below.

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. P

COS by discarding.

Observed high temp dish machine not reaching the minimum final rinse temperature of 160ºF. Dish machine was measured 153-154ºF. Hot water mechanical operations by being cycled through equipment that is set up as specified under subsections (6)(e), (l), and (m) of this Rule and achieving a utensil surface temperature of 160ºF (71ºC) as measured by an irreversible registering temperature indicator.

Temporary corrective action: discontinue use of dish machine for sanitization. Dishes may be washed in machine but sanitized in 3-compartment sink until machine can be serviced.

Observed mold build-up along interior portions of bulk ice machine in main kitchen. Ice machine must be emptied, cleaned, and sanitized within 72 hours. Must increase cleaning frequency to a rate that precludes mold accumulations.

Observed chili, sweet potatoes, and shredded cheese stored past 7 days. Chili was prepared 3/17/25 while sweet potatoes and cheese were prepared 4/7/25.

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 inappropriately marked with a date or day that exceeds 7 days . P

COS by discarding.

Observed water leak coming from dish machine. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule.

Observed no testing device for high temp dish machine. Must purchase maximum registering thermometer to ensure dish machine reaches at least 160F. Temperature of dish machine must be checked periodically throughout day.