MARTIN'S RESTAURANT

Observed several TCS foods cold holding at above 41F in RIC in main kitchen (see asterisks*).

C/A: All TCS foods which are cold held must be maintained at 41F and below.

COS: All items discarded.

Observed several TCS foods hot holding at below 135F in warmer cabinet and on fry table in main kitchen (see asterisks**).

C/A: 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 (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above.

COS: Discarded.

1. Observed warmer cabinet in main kitchen soiled with food debris and encrusted black accumulations.
2. Observed large amount of ice accumulated along WIF floor in main kitchen.

C/A: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Observed deep, damaged grouting between floor tiles near exit door in back of main kitchen and in front of mop sink in ware-washing area of main kitchen.

C/A: The floor and wall junctures shall be coved and closed to no larger than one thirty-second inch (1 mm).

1. Observed pre-portioned ground coffee in paper filters stored in uncovered containers (2) along front food service area.
2. Observed container of oil stored uncovered along grill area of main kitchen.
3. Observed sliced American cheese stored uncovered along cold table in front food service area.

C/A: Unless actively cooling, all food must stored covered.

COS: All food covered.

Observed soiled meat/vegetable slicer stored for use along counter in main kitchen.

C/A: Equipment food-contact surfaces and utensils shall be clean to sight and touch.

COS: Meat slicer re-cleaned and sanitized.

Observed several dishes wet nested, stacked along dish rack in dishwashing area of main kitchen.

C/A: After cleaning and sanitizing, equipment and utensils:

1. Shall be air-dried or used after adequate draining before contact with food; and

2. May not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry.

1. Observed food debris and dirt along food shelving/cabinet areas of front food service area.
2. Observed dirt and black residue along exterior of drink machines in drive thru and along front food service area.
3. Observed heavily soiled gaskets, walls, base inside prep top cooler and reach in freezer along front food service area.
4. Observed warmer cabinet in main kitchen soiled with food debris and encrusted black accumulations.
5. Observed food debris and ice accumulations along WIF floor in main kitchen.

C/A: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

1. Observed walls soiled with splatter and dirt in drive thru area along WIF door in main kitchen.
2. Observed heavily damaged floor tiles in main kitchen near exit door/WIF in main kitchen.

C/A: Clean/repair all areas; all physical facilities shall be maintained in good repair. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

1. Observed interior of ice bin lids along front food service area and drive thru soiled with black accumulations and soda splatter.
2. Observed food stored in food containers with encrusted food residue/deposits along ice bath table of front food service area.

C/A: Equipment food-contact surfaces and utensils shall be clean to sight and touch.

COS: Ice bin lids cleaned and sanitized; food containers cleaned or replaced with clean.

Observed 2- unlabeled chemical spray bottles stored in main kitchen along chemical wall area.

C/A: Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material.

1. Observed food debris and dirt along food shelving areas in drive thru.
2. Observed dirt and black residue along exterior of drink machines in drive thru and along front food service area.
3. Observed heavily soiled gaskets along all RICs, WIC, and WIF in main kitchen.
4. Observed warmer cabinet in main kitchen soiled with food debris and encrusted black accumulations.

C/A: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

1. Observed walls soiled with splatter and dirt in dry storage area and wall along WIF door in main kitchen.
2. Observed heavily damaged floor tiles in main kitchen near exit door/WIF in main kitchen.

C/A: Clean/repair all areas; all physical facilities shall be maintained in good repair. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

Observed several TCS foods cold holding at above 41F in main kitchen and along front food service area (see asterisks).

C/A: All TCS foods which are cold held must be maintained at 41F and below.

COS: All items placed in ice bath immediately or moved to cooler.

Observed CFSM certificate for food manager not posted within facility.

C/A: The original CFSM certificate shall be posted in public view in each food service establishment. An additional copy shall be retained on file at the food service establishment at all times, and shall be made available for inspection by the Health Authority.

COS: PIC called district manager for CFSM information and to get certificate printed and posted in facility. Manager informed certificate is in route to facility to be posted by end of day.

Observed accumulation of build-up, food residues, and splatter along hot holding equipment, coolers, top of ice bin lids, exterior of drink machines, and between equipment in main kitchen and along front food service area.

C/A: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Observed pork tenders stored below raw chicken in the walk-in cooler. Observed biscuit dough stored below raw ham and bacon in the walk-in cooler. C/A: Food shall be stored in a way to prevent cross-contamination. COS: Pork tenders were moved to above raw chicken. Biscuit dough moved to shelf on opposite wall.

Observed pre-portioned ground coffee in paper filters stored in an uncovered container uncovered in the front service area. Observed container of sugar stored unvcovered on a shelf in the front service area. Observed ice bin uncovered in the front service area. Observed sausage and ham stored uncovered in the reach in cooler in the main kitchen. C/A: Food shall be stored covered in order to prevent the possibility of contamination. COS: Items covered.

Observed accumulation of grease build-up on the fryers in the main kitchen and black residue on the backsplash of both drink machines in the front service area. C/A:Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.