MARIE'S KITCHEN

Observed employees prepping raw meat in fruit/vegetable sink in main kitchen.

C/A: Prep sink shall be used for washing vegetables/fruit only. Except for whole, raw fruits and vegetables that are intended for washing by the consumer before consumption, raw fruits and vegetables shall be thoroughly washed in water, in a sink designated for that purpose only.

COS: Meat removed from sink. Sink was cleaned and sanitized.

Observed several utensils stored in 62F water on steam table in front food service area.

CA: During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored:

1. 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: Utensils stored correctly.

Observed multiple food items cold holding at above 41F in main kitchen (see asterisks).

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

COS: Food items out Items moved to RIF to rapidly cool to 41F.

Observed gallon of milk (Exp: 10/20/2024) and large container of tartar sauce (Exp: 10/24/2024) in RIC in back storage area held beyond manufacture's used by date.

C/A: 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: All items discarded.

Observed employees prepping raw meat in fruit/vegetable sink in main kitchen.

C/A: Prep sink shall be used for washing vegetables/fruit only. Except for whole, raw fruits and vegetables that are intended for washing by the consumer before consumption, raw fruits and vegetables shall be thoroughly washed in water, in a sink designated for that purpose only.

COS: Meat removed sink cleaned and sanitized.

Observed several working spray bottles not labeled with common name in main kitchen.

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.

COS: Items labeled.

Observed wiping cloth stored in sanitizer bucket measuring 0ppm-chlorine along front food service area.

C/A: Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n) (50ppm-100ppm) and laundered daily.

COS: Sanitizer made at correct concentration.

Observed several utensils stored in stagnant water measuring 79F in main kitchen/front food service area.

C/A: 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: Utensils stored correctly.

Observed no test strips within facility to verify santizer concentration within facility.

C/A: Concentration of the sanitizing solution shall be accurately determined by using a test kit or other device.