M & J HOME COOKING

Observed hot holding TCS foods in the warmer cabinet holding at temperatures below 135F. (see temperature log) Taken at 2:40PM CA: Cold holding TCS foods must be maintained at 135F or above. COS (Foods reheated within 2 hours) 3:05 PM Spaghetti noodles 190F; sweet potatoes 205F; meat loaf 1 164F; meat loaf 2 165F

Mashed potato and Salisbury steak patties are hot holding at temperatures lower than 135F or above in the main kitchen buffet and warmer cabinet. CA: Hot hold TCS foods must be maintained at 135F or above. COS: Mashed potatoes in the warmer cabinet reheated to 189 F @12:30PM; mashed potatoes placed in on the buffet at 11:05 after making all about 30 minutes prior. Salisbury steak reheated to 190F @171 at around 12PM (taken at 11AM)

Observed several in use utensils stored in a container of water @75F on the table in the lobby beside the buffet unit. CA: In use utensils may be stored in running water dipper well or 135F or higher water solution. COS: Dipper well turned on and utensils placed inside under running water.

Observed rice, baked chicken, macaroni and cheese, and yams holding below 135F C/A 511-6-1.04(6)(f) - Time/Temperature Control for Safety; Hot Holding (P) (f) 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 mixed with vegetables reheated on the stove top and place at the serving bar within 2 hours, temp was 137F. Temperature after reheating macaroni and cheese 123F, yams 183F and chicken 188*F

Observed scoop handle touching sugar and corn starch stored in bin. CA: Scoops stored in the food with their handles above the top of the food and the container. COS: Scoopers removed from food.

Observed metal pans stacked wet on the rack next to the three compartment sink and in the storage room C/A Equipment & Utensils, Air-Drying Required (C) (10) Protection of Clean Items.

(a) Equipment and Utensils, Air-Drying Required. 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. COS PIC removed the metal bins and separated them to air dry

Observed the dishwasher rinse, wash, and sanitize dishes. C/A A sink with at least three compartments shall be provided for manually washing, rinsing, and sanitizing equipment and utensils. COS: Sink set up with wash, rinse, and sanitizing. Pre-rinse sink beside the dishwasher used for scraping dishes.

Observed milk stored in the hand washing sink of the main kitchen. CA: A handwashing sink shall be maintained so that it is accessible at all times for employee use COS: Milk removed and placed in the walkin cooler.

Observed banana pudding in walk in cooler stored uncovered. C/A: All food items must be covered to prevent contamination. COS: pic cover banana pudding at time of inspection

Observed knives stored in soiled knife holder in between soiled wall and prep table in main kitchen near ice machine. C/A: food contact surfaces must be clean to sight and touch. COS: PIC washed, rinsed and sanitized knifes and knife holder at time of inspection.

Observed scoop without handle stored directly in pale of rice in main kitchen on bottom shelf by ice machine. C/A: scoops must have handles that are stored in food products. COS: scoop removed from rice at time of inspection

Observed metal pans stacked wet on rack in dish washing area. C/A: Dishes must be air dried or dried by paper towel before stacking.

Walk in freezer floor is in disrepair at opening which is not allowing the door to close properly. C/A: Equipment must be in good repair. EHS will follow up in 6 months to check walk in freezer floor is repaired.

Observed chicken soup, cabbage, and vegetable mix (TCS) cold holding above 41F on prep countertop/table. PIC stated soup was cooked the night before and left on the counter overnight.

CA: TCS foods cold holding shall be maintained at 41F or below.

COS: Chicken soup discarded. Cabbage reheated to 197F at 11:31. Vegetable mix discarded.

Observed whiting fish and macaroni and cheese in the warmer cabinet hot holding below 135F.

CA: TCS foods hot holding shall be maintained at 135F or above.

COS: Whiting fish removed and reheated to 175F.

Observed kitchen employee drinking from mug in food preparation area.

CA: Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas.

COS: Mug was removed from food prep area.

Observed frozen beef thawing in container of still water in main kitchen.

CA: Food shall be thawed submerged under running water or in refrigeration.

COS: Food was removed and put under running water.