Century House Tavern

Observed dish machine in kitchen dispensing chlorine at 10 ppm. Chlorine must dispense at 50 ppm. COS by priming. Chlorine then dispensed at 50 ppm.

Observed no time documentation on butter, gouda cheese, and sour cream that are intended for time as a public health control (TPHC).

If time without temperature control is used as the public health control up to a maximum of 4 hours:

(i) The food shall have an initial temperature of 41°F (5°C) or less when removed from cold holding temperature control, or 135°F (57°C) or greater when removed from hot holding temperature control; P

(ii) The food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control; Pf

(iii) The food shall be cooked and served, served at any temperature if ready-to-eat, or discarded, within 4 hours from the point in time when the food is removed from temperature control; P and

(iv) The food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded. P

COS by discarding.

Observed several containers of corn coulis, herb butter, and more held past 7 days. 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.

COS by discarding.

Observed all time/temperature control for safety (TCS) foods in prep top units not dated. Items were not prepared today. 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 dating. Any TCS food items not dated on future inspections will be discarded.

Observed blanched cauliflower rice and corn coulis cooling in containers tightly covered.

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 to sheet tray.

Observed several piping bags of butter left sitting out at room temperature in expo area and temping 72°F. Butter must be cold held at 41°F or below. COS by discarding. Person in charge (PIC) stated they will start using a 4 hour time as a public health control procedure. Health Authority will provide written procedure detailing parameters.

Observed bowl of salad sitting on top of containers in prep top unit and temping 48-52°F. Salad must sit directly in unit in order to maintain minimum cold holding temperature. COS by discarding. Must store bowl on top shelf of in reach-in portion of cooler in future.

Observed several containers of rice prepared around 10:30AM not cooled to 70°F within two hours of reaching 135°F. Temperature of rice was 65°F at 2:30PM. 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.

COS by reheating and starting cooling process over. Health Authority recommends cooling rice to 41°F on sheet tray BEFORE transferring to containers.

Observed collard greens cooling in large, deep container. Also observed grilled chicken breasts, coleslaw, fried green tomatoes, and rice cooling in containers that were covered.

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 collard greens to sheet tray and uncovering all other items (except for rice as it was reheated due to not cooling to required temperature within allotted time)

Observed several foods in the walk in cooler, reach in cooler and prep top cooler cold held above 41 degrees. COS by discarding some foods and cooling some foods. Make sure the refrigerators are working properly/ Must set to lower temperatures so that the food temperature can be maintained below 41 degrees.

Observed the ice bins in the bar area left uncovered. Must keep the bins closed when not in use.

Observed employees with beard working in the kitchen with out beard net. Must wear beard net if it is longer than quarter inch.