GOURMET CAFE

Observed several cold-held TCS food items in reach in cooler and on counter in main kitchen holding above 41F. see asterisks

C/A: Time/Temperature Control for Safety Food, Hot and Cold Holding. 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: Items were discarded.

Observed large container of fried rice sitting on counter near fryer in main kitchen holding below 135F.

C/A: Time/Temperature Control for Safety Food, Hot and Cold Holding. 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. P

COS: Rice was discarded.

Observed 1 re-usable plastic tumbler cups stored under county in food prep area of main kitchen. Observed 1 re-usable plastic cup stored on counter in food prep area of main kitchen.

C/A: Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. However, drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee’s hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles will be allowed.

COS: Cups were moved away from food prep area.

Observed wet wiping cloth stored on top of prep top cooler in main kitchen area of facility.

C/A: Cloths in-use for wiping counters and other equipment surfaces shall be:

(i) Held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n)

COS: Wet wiping cloth was stored in sanitizer bucket at 50ppm.

Observed excessive food splatter and chicken wings on floor near fryer in main kitchen area of facility.

C/A: The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

Observed raw chicken wings sitting on counter cold holding above 41F in main kitchen. Observed several TCS foods cold holding above 41F in prep top cooler on main kitchen. C/A: TCS cold holding foods shall be maintained at 41F or below. COS: Discarded

Observed large container of fried rice sitting on the counter below 135F. C/A: Hot holding of TCS food must be maintained at 135 F or higher at all times COS: Discarded.

Observed fried rice and fried chicken wings on TPHC not properly labeled with the discard time (put on TPHC an hour prior).

C/A: Except as specified under paragraph 4 of this subsection, if time without temperature control is used as the public health control for a working supply of time/temperature control for safety food before cooking, or for ready-to-eat time/temperature control for safety food that is displayed or held for sale or service, written procedures shall be prepared in advance, maintained in the food service establishment, and made available to the regulatory authority upon request that specify: Pf

(i) Methods of compliance with paragraphs 2(i) - (iv) or 3(i) through (v) of this subsection; and

(ii) Methods of compliance with the cooling of time/temperature control for safety food that is prepared, cooked, and refrigerated before time is used as a public health control. Pf

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

(i) Except as specified in paragraph 2.(ii) of this subsection, 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 may have an initial temperature of 70°F (21°C) or less if;

(I) It is a ready-to-eat fruit or vegetable that upon cutting is rendered a time/temperature control for safety food, or

(II) It is a ready-to-eat hermetically sealed food that upon opening is rendered a time/temperature control for safety food,

(III) The food temperature does not exceed 70°F (21°C) within a maximum time period of 4 hours from the time it was rendered a time/temperature control for safety food; and

(IV) The food is marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is rendered a time/temperature control for safety food as specified in paragraph 2.(ii)(I) and (II).

(iii) 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

(iv) 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

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

COS: PIC fixed the labels to indicate discard time.

Observed employee drinking from plastic tumbler cup in food prep area of main kitchen. C/A: Ensure employees are drinking out of a disposable cup with a lid and straw. COS: PIC instructed employee to drink only from disposable cup with lid and straw.

Observed excessive food splatter and residue on walls and floor throughout main kitchen (especially in corner underneath wing prep table). C/A: The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. Correct within 10 calendar days.

Observed open container of raw chicken wings sitting directly on top of open container of RTE sliced carrots inside walk-in cooler (main kitchen). C/A: Food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables. COS: PIC rearranged the chicken and carrots.

Observed large quantity of raw chicken wings sitting inside 3 compartment sink and on top of counter above 41F. C/A: TCS foods shall be maintained at 41F or below. COS: PIC placed in WIC to rapidly cool. According to PIC, the wings were taken out of the cooler to sit on counter within 2 hours prior to temperatures being taken.

Observed Time as Public Health Control (TPHC) being used for fried rice on counter without written procedures in place. C/A: 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; (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; (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; and (iv) The food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded.

COS: Discarded.

Observed heavy grease accumulation to a drip under hood, above fryers in main kitchen. C/A: Equipment food-contact surfaces and utensils shall be clean to sight and touch.

Observed box of French fries and buckets of carrots and celery stored directly on the floor in main kitchen. C/A: Food items must be stored at least 6 inches from the floor to prevent contamination COS: PIC removed items from floor.

Observed carrots and chopping board on the mop sink in main kitchen. C/A: During preparation, unpackaged food shall be protected from environmental sources of contamination. COS: Removed

Observed excessive food splatter and residue on walls and floor throughout main kitchen. C/A: The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

Observed two instances where food employee touches raw shrimp with gloved hands then proceed to prepare ready-to-eat chicken wings and fries without washing hands and changing gloves first. C/A: Employees shall wash hands after touching raw animal proteins and before changing task. COS: Hands washed.

Observed large quantity of raw chicken wings sitting inside 3 compartment sink and on top of counter above 41F. C/A: TCS foods shall be maintained at 41F or below. COS: PIC placed in WIC to rapidly cool. According to PIC, the wings were taken out of the cooler to sit on counter within 2 hours prior to temperatures being taken.

Observed large container of fried rice sitting on the counter below 135F. C/A: Hot holding of TCS food must be maintained at 135 F or higher at all times COS: Discarded.

Observed excessive food splatter and residue on walls and floor next to fryer in main kitchen. C/A: The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

Observed fryer hood with excessive build up of grease 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 excessive food splatter and residue on walls and floor next to fryer in main kitchen. C/A: The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.