Prime 120

Observed food debris along posterior blade of deli slicer that was stored as clean. Equipment food-contact surfaces and utensils shall be clean to sight and touch. COS by cleaning.

Observed employees with beards longer than 1/2 inch preparing food. This was noted on previous inspection. Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch.

Corrective action: must provide beard guards.

Observed in-use knives stored in between equipment (prep top and hand sink on cook line). Also observed utensils stored in room temperature water.

511-6-1.04(4)(k) - In-Use Utensils, Between-Use Storage (C) (k)Storage of In-Use Utensils. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored:

1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container;

2.In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon;

3.On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified under DPH Rule 511-6-1-.05(7)(b) and (8)(a);

4.In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes;

5. In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not time/temperature control for safety food; or

6. In a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at a frequency specified under DPH Rule 511-6-1-.05(7)(b)3(vi).

COS by moving knives and removing other utensils from water.

Observed two pans of blanched fries prepared 5/16/24 not cooled to 41°F within 6 hours. Fries were stored tightly covered and close to walk-in cooler door (warmest part of cooler). 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 discarding.

Observed mashed potatoes and mushrooms prepared around 12PM not cooled to 70 within 2 hours of reaching 135°F due to poor cooling methods being practiced. . Mashed potatoes were tightly covered in plastic wrap and mushrooms were stored in a closed container. COS by reheating and starting cooling process over.

Observed improper cooling methods being used for mashed potatoes, mushrooms and veal sauce. Mashed potatoes and mushrooms were cooling while tightly covered and veal sauce was cooling in large, deep container. 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 placing veal sauce on ice bath with ice wand and reheating mushrooms and mashed potatoes to restart cooling process as they did not reach 70F within 2 hours of reaching 135F.

Observed mashed potatoes hot holding on stove at 108°F. ALso observed sauce hot holding in bain-marie at 109°F; sauce had three empty pans beneath. Unless these items are on a 4 hour time as public health control (TPHC) procedure, they must be hot held at 135°F or above. COS by discarding sauce and reheating mashed potatoes.

Observed numerous TCS foods utilizing time as a public health control with no time documentation on or near product. Blanched fries, potato cakes, cut brussels sprouts, cooked bone marrow, and various butter were all left outside of temperature control. 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 placing time on products. Since there are so many items utilizing TPHC, a single log book may be used to record date/time for each product instead of placing time stamps on all pans. Written procedure was provided to person in charge.

Observed dish machine at bar not dispensing chlorine. Chlorine must dispense at 50 ppm. COS by replacing bottle of chlorine and priming dish machine.

Observed several containers of spinach dip, pasta, grits, and butters held past discard date. 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. P

COS by discarding.

Observed potatoes prepared around 3:30PM cooling in large, deep containers and 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 to expedite cooling.