Maple Street Biscuit Company

Observed leak coming from evaporator blower (fan) in walk-in cooler and water dripping onto food beneath. Some food items such as tomatoes and strawberries were partially uncovered with visible water splashes on them.

1. Except as specified in paragraphs 2 and 3 of this subsection, food shall be protected from contamination by storing the food:

(i) In a clean, dry location;

(ii) Where it is not exposed to splash, dust, or other contamination; and

(iii) At least 6 inches (15 cm) above the floor.

COS by discarding contaminated items and moving others from beneath.

Observed dish washer handling dirty customer dishes while wearing gloves and failing to remove gloves and wash hands prior to putting up clean dishes. If used gloves shall be used for only one task such as handling dirty customer/kitchen dishes, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation (i.e., switching to handle clean dishes). COS by having employee remove gloves, wash hands, and rewash contaminated dishes.

Observed several time/temperature control for safety (TCS) foods being cold held above 41°F in walk-in cooler. The temperature of most TCS food items were 41-42°F. Must lower ambient temperature of unit. Also observed half & half in stainless steel beverage server in dining area temping 43°F. Please advise, beverage server is not an effective means for long term cold hold. Must add ice and monitor temperature OR try using a 4 hour time as a public health control procedure.

Observed sausage being hot held around 103°F under heat lamp. Also observed breakfast potatoes being held at 120°F in steam table. TCS foods must be hot held at 135°F or above. COS by reheating.

Observed no Employee Health Policy (EHP) where employees acknowledge they are aware of the reportable symptoms/illnesses for several staff members. Food employees and conditional employees must be informed in a verifiable manner of their responsibility to report in accordance with the Chapter, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food

Observed paper towels not dispensing at hand sink in warewash area. Batteries may be dead. Must place roll of paper towels in vicinity if batteries can't be replaced today.

Observed no clear clean-up procedure in place for vomiting and diarrheal events. PIC was unable to verbally explain procedure.

511-6-1.03(6) - Clean-up of Vomiting and Diarrheal Events(Pf) (6) Responding To Contamination Events. A food establishment shall have written procedures for employees to follow and an EPA registered disinfectant effective against Norovirus available on-site at the food service establishment when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter.Pf

Observed mold build up along interior portions of bulk ice machine. Ice machine must be emptied, cleaned, and sanitized within 72 hours. Must increase cleaning frequency to a rate that precludes mold accumulations. Health Authority recommends deep cleaning ice machine biweekly as mold grows in moist environments.

Observed final rinse temperature of high temp dish machine not reaching at least 160ºF. Dish machine ranged between 149.5-155ºF after several cycles.. 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 as measured by an irreversible registering temperature indicator.

Temporary corrective action: discontinue use of dish machine and wash/sanitize all dishes in 3-comp sink until fixed.

Observed water pooling on floor in warewash area due to floors not being properly sloped to drain. This has been an issue at this facility for a while. Must fix flooring.

Observed most recent inspection report of 80/B from 7/8/24 not posted. The score posted was a 90/A from 9/17/23. The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away.

COS by posting correct score.

Maximum registering thermometer for high temp dish machine was not working at time of inspection. Must fix or replace.

Observed time/temperature control for safety (TCS) foods in grill cooler being cold held above 41°F. Ambient temperature of cooler was about 46°F. COS by transferring TCS foods to ice bath.

Observed steak and vegetables (peppers) in steam table and chicken under heat lamp being hot held below 135°F. Steam table was sufficient, however small quantities of steak and peppers were being placed in unit. This makes it difficult to hold heat. COS by reheating.

Observed no Employee Health Policy (EHP) where employees acknowledge they are aware of the symptoms/illnesses they must report to the Person-In Charge (PIC). Food employees and conditional employees must be informed in a verifiable manner of their responsibility to report in accordance with the Chapter, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food

Observed mold build up along interior portions of bulk ice machine. Ice machine must be emptied, cleaned, and sanitized by end of day. Must increase cleaning frequency to a rate that precludes mold accumulations. Health Authority recommends deep cleaning ice machine biweekly as mold grows in moist environments.

Observed no testing device for high temp dish machine. Must provide maximum registering thermometer or temperature stickers to ensure machines reaches at least 160.

Observed time/temperature control for safety (TCS) foods being improperly cold held on various ice baths. Ice baths were low on ice and water. 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 or below. COS by showing staff how to make a proper ice bath. Ice baths should be about 70% ice and 30% water with ice water coming up to highest level of food in container on all sides.

Observed gravy being improperly hot held in steam table at 105°F. Steam table was low on water. 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 135°F or above. COS by discarding and adding more water to steam table.

Observed substantial mold build-up on food storage shelves in walk-in cooler. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Shelves must be thoroughly cleaned and sanitized by end of day.