MACLAND WINGS AND MORE

Observed several containers of single service TCS blue cheese cups cold holding at above 41F in prep top cooler and RIC 3 in main kitchen (*see asterisks).

C/A: TCS foods shall be maintained at 41F or below when cold holding.

COS: Per PIC, blue cheese cups out of temperature less than an hour due to relocating. Blue cheese cups placed on ice and back in units to rapidly cool; see temperature section for corrective actions.

Observed large amounts of cooked chicken wings hot holding in fryer baskets above fryers in main kitchen at below 135F (**see asterisks).

C/A: All TCS foods hot held must be maintained at 135F and above.

COS: Per PIC, chicken cooked 30-minutes ago. Cooked chicken placed on TPHC; documentation and labeling completed and observed.

Observed excessive grooves and slits in cutting board along prep top cooler in main kitchen.

C/A: Resurface/repair; Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they cannot be resurfaced.

Observed soil and food accumulation along base of RIF near entrance door in main kitchen.

C/A: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

1. Observed 2 packages of raw turkey bacon stored above several RTE sauces and foods in RIC in main kitchen.
2. Observed several bags of raw chicken stored above raw beef in RIF in main kitchen.

C/A: Raw food must be stored below ready to eat foods to prevent cross contamination.

COS: Food rearranged correctly.

Observed several RTE foods (gyro meat and cole slaw mix) stored more than 24-hours without 7-day expiration in main kitchen.

C/A: 1. Refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1.

2. Refrigerated, ready-to-eat, time/temperature control for safety food prepared and packaged by a food processing plant shall be clearly marked, at the time the original container is opened in a food service establishment and if the food is held for more than 24 hours, to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days after the original container is opened. The day the original container is opened in the food service establishment shall be counted as Day 1, except, the day or date marked by the food service establishment may not exceed a manufacturer’s use by date if the manufacturer determined the use-by date based on food safety;

COS: All food date marked.

1. Observed wiping cloth stored in chlorine sanitizer measuring 0ppm in main kitchen.
2. Observed chlorine sanitizer bucket stored directly on the floor of main kitchen.

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); and

(ii) Laundered daily.

Containers of chemical sanitizing solutions in which wet wiping cloths are held between uses shall be stored off the floor and used in a manner that prevents contamination of food, equipment, utensils, linens, single-service, or single-use articles.

COS: Sanitizer increased to 100ppm- Chlorine and stored properly.

Observed several employee food items stored comingled with service foods in coolers in main kitchen and front food service area.

C/A: Designate area for employee foods. Areas designated for employees to eat, drink, use tobacco products and electronic devices shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination.

Observed 2- baskets of partially cooked chicken wings measuring less than 165F in fryer in main kitchen. Facility does not have written procedures that have approval from the health department for non-continuous cooking.

C/A:Raw animal foods that are cooked using a non-continuous cooking process shall be:

1. Subject to an initial heating process that is no longer than sixty minutes in duration; P

2. Immediately after initial heating, cooled according to the time and temperature parameters as specified in subsection (6)(d) of this Rule for cooked time/temperature control for safety food; P

3. After cooling, held frozen or cold, as specified for time/temperature control for safety food as specified in subsection (6)(f) of this Rule;P

4. Prior to sale or service, cooked using a process that heats all parts of the food to a temperature for a time as specified under subsection (5)(a)1-3 of this Rule; P

5. Cooled according to the time and temperature parameters specified for cooked time/temperature control for safety food as specified in 2 of this subsection if not either hot held as specified in subsection (6)(f) of this Rule, served immediately, or held using time as a public health control as specified in subsection (6)(i) of this Rule after complete cooking; P and

6. Prepared and stored according to written procedures that:

(i) Have obtained prior approval from the Health Authority; Pf

(ii) Are maintained in the food service establishment and are available to the Health Authority upon request; Pf

(iii) Describe how the requirements specified in paragraphs 1 through 5 of this subsection are to be monitored and documented by the permit holder and the corrective actions to be taken if the requirements are not met; Pf

(iv) Describe how the foods, after initial heating, but prior to complete cooking, are to be marked or otherwise identified as foods that must be cooked as specified in paragraph 4 of this subsection prior to being offered for sale or service; Pf and

(v) Describe how the foods, after initial heating but prior to cooking as specified in paragraph 4 of this subsection, are to be separated from ready-to-eat foods as specified in subsection (4)(c)1 of this Rule.

COS: Wings discarded. PIC informed he will discontinue par-cooking.

1. Observed drink gun nozzles at drink machine in front food service area heavily soiled with black accumulations.
2. Observed soiled knives stored for use along knife holder in main kitchen.

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

COS: All knives and nozzles cleaned and sanitized.

1. Observed accumulated ice along inside of RIF in main kitchen.
2. Observed soiled/damaged aluminum foil stored along soiled lower shelving of prep table in main kitchen.

C/A: Clean and sanitize area; Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. The use of aluminum foil/carboard is only permitted if used on clean surfaces and replaced every day.

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

C/A: TCS foods shall be maintained at 41F or below when cold holding.

COS: Items discarded or placed in ice bath immediately.

1. Observed employee beverage without lid or straw and employee phone stored on shelf above rice cooker and food prep area in main kitchen.
2. Observed employee food stored in contact with service food items in RIC along front food service area.

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: All employee items moved to designated area.

1. Observed soiled cutting board along Baine- Marie cooler in main kitchen.
2. Observed soiled drink nozzles at drink machine along front food service area.
3. Observed knives stored for use along soiled wall mounted knife holder in main kitchen.

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

COS: All areas cleaned and sanitized.

Observed multiple TCS foods (see asterik* items) holding above 41F in the prep top cooler and counter top in the main kitchen. C/A: TCS foods shall be maintained at 41F or below when cold holding. COS: Items discarded.

Observed employee personal drink stored on the prep area of the prep top cooler in the main kitchen. C/A: Employees must use single service cups with lids and straws in designated areas. COS: Emplyee drink removed away from food