DOC'S FOOD & SPIRITS

Observed a large tray of cooked chicken pieces, cooked mushrooms and breaded chicken wings in the WIC in the main kitchen holding at 49*F. PIC stated that chicken was stored in there over 6 hours ago. 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 PIC discarded the chicken and the mushrooms

Observed the Half/half stored in the RIC at the bar area holding at 54F. Ambient temperature of the fridge was measured at 47F 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 PIC discarded the half/half and was instructed to not use that RIC to store TCS items until the unit is repaired

Observed beverage glasses stored at the bar area above head on a storing rack with visible residue on the (fingerprints and dried detergent spots). C/AEquipment, Food-Contact Surfaces, and Utensils.

1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf. COS PIC was instructed to re-wash ALL the glasses

Observed a stack of dishes stored on the prep top stored as clean with visible food residue on them. Observed large plated stored on the rack as clean with visible residue on them. C/A Equipment, Food-Contact Surfaces, and Utensils.

1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf. COS: PIC removed the dishes and placed them in the sink to be re-washed

Observed several trays of clear plastic beverage drinking glasses stored on racks in the main kitchen with visible residue on them. C/A Equipment, Food-Contact Surfaces, and Utensils.

1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf. COS:PIC removed the glasses and placed them in at the two-compartment sink to be re-washed

Observed all the cooking knives in the main kitchen at the prep top area being stored on the rack with visible food residue on them. C/A Equipment, Food-Contact Surfaces, and Utensils.

1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf. COS PIC removed all the knives and placed them in the sink

Observed metal trays on the clean rack in the main kitchen stored as clean with visible food residue still left on them. C/A Equipment, Food-Contact Surfaces, and Utensils.

1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf. COS: PIC removed the trays and placed them at the tw-compartment sink

Observed clear plastic pitchers in the main kitchen stored on the clean rack with visible food residue on them. C/A Equipment, Food-Contact Surfaces, and Utensils.

1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf. COS PIC removed the pichers and placed at the sink to be re-washed

Observed the employee donning on gloves in the main kitchen than she grabbed a box of RTE salad and started making a to go salad for customer. C/A Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles P and: (i) After touching bare human body parts other than clean hands and clean, exposed arms; P (ii) After using the toilet room; P

COS Manager discarded the food, and the employee washed her hands

Observed roast beef and salami in the WIC in the main kitchen stored on the same tray with ground beef. Blood was leaking from beef, and the salami was covered in it. Observed sausage, salami, ham and corned beef touching the raw skirt steak. C/A Except as specified in paragraph (i)(IV) of this subsection, separating raw animal foods during storage, preparation, holding, and display from: Arranging each type of food in equipment so that cross contamination of one type with another is prevented, P and

(III) Preparing each type of food at different times or in separate areas; P COS: Manager discarded the salami, washed the tray and re-arranged the deli meat. The beef was moved to another shelf. The deli meat in the WIC in the outside area was re-arranged

Observed chicken, lettuce, chicken wings, swiss cheese, provolone in the main kitchen in the RIC unit as well as the prep top and WIC that were holding above 41*F 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 Manager tossed out the items

Observed lemon pepper chicken soup that was prepped at 9:am and by 3:30pm was holding at 129*F in the Bain Marie. Upon further questioning the manager discovered the breaker tripped to the unit and none of the staff members noticed. 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 135°F (54°C) or above. P

COS Manager discarded the soup

Observed one large tray of breaded chicken wings on ice in the main kitchen next to the cooking stove that were holding at 60F@ 4:30pm and by 5:45pm (even after the chicken was moved to the WIC) the wings temperature was still 55F The cook stated the wings were prepped around 11am and were on the counter ever since.

C/A Cooked time/temperature control for safety food shall be cooled:

(i) Within 2 hours from 135°F (57°C) to 70°F (21°C); P and

(ii) Within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or less. P

2. Time/temperature control for safety food shall be cooled within 4 hours to 41°F (5°C) or less if prepared from ingredients at ambient temperature, such as reconstituted foods and canned tuna. P

3. Except as specified under paragraph 4 of this subsection, a time/temperature control for safety food received in compliance with laws allowing a temperature above 41°F (5°C) during shipment from the supplier shall be cooled within 4 hours to 41°F (5°C). P

4. Raw eggs shall be received and immediately placed in refrigerated equipment that maintains an ambient air temperature of 41°F (5°C) or less. P COS Manager discarded the items

Observed facility having a key drop agreement with sysco but the manager could not provide the agreement. I also observed the invoice, and the driver does NOT take temperatures when he makes deliveries. C/A Monitoring of Receiving during Non-Operating Hours. Employees are verifying that foods delivered to the food service establishment during non-operating hours are from approved sources and are placed into appropriate storage locations such that they are maintained at the required temperatures, protected from contamination, unadulterated, accurately presented, by routinely monitoring the employees' observations, maintaining receiving/corrective action records for deliveries during non-operating hours and periodically evaluating foods upon their receipt as specified within DPH Rule 511-6-1-.04(3)(m);Pf FACILITY HAS 10 DAYS TO EMAIL EHS DEPT THE KEY DROP AGREEMENT Update; Manager submitted a new copy of the key drop agreement on 3/19/2025. Two temperatures are required at the time of delivery ware highlighted in the agreement

Observed the only handwashing sink at the bar front service area without ANY running hot water. C/A . A handwashing sink shall be equipped to provide tempered water at a temperature of at least 100ºF (38ºC) through a mixing valve or combination faucet. Pf MANAGER HAS 10 DAYS TO CORRECT THE VIOLATION AND EMAIL THE RECEIPT TO THE HEALTH DEPT UPDATE: MANAGER SUBMITTED A COPY OF THE PLUMBER'S RECEIPT STATING THE WATER WAS RESTORED

Observed the deli slicer with visible ham chunks on it. Observed the measuring cups with food residue on them. Observed in use dishes with visible food stuck on them. C/A leaning of Equipment and Utensils.

(a) Equipment, Food-Contact Surfaces, and Utensils.

1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf. COS Measuring cups and the dirty dishes were placed in the three-compartment sink. Slicer was clean before EHS left the premises

Observed the sink next to the prep table with residue meat residue inside the trap. Upon questioning the manager the EHS was informed that the sink is being used for washing meat and washing fruits as well.

C/A Except as specified in paragraphs (g)2 and 3 of this subsection and 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, to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in ready-to-eat form. MANAGER HAS 10 DAYS TO STOP WASHING MEAT IN THAT SINK OR GET PRE-WASHED VEGETABLES. MEAT CAN BE WASHED IN THE THREE COMPARTMENT SINK

Observed several stacks of wet glasses stacked on top of each other. Observed the bread trays being STACKED wet and placed on the serving line.

C/A 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 manager removed the bread trays and the glasses

Observed TCS food in walk in cooler and prep top by walk in cooler and reach in cooler for salad dressings and lettuce cold holding above 41F. CA: All food cold holding must be maintained at 41F or below. See items listed on the food temperature log. COS: Food discarded.

Facility was using time as public health control for wings near the fryer but had no written procedures or labeling in place. CA: 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) - (iii) 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) 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 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

(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; P and

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

3. If time without temperature control is used as the public health control up to a maximum of 6 hours:

(i) The food shall have an initial temperature of 41°F (5°C) or less when removed from temperature control and the food temperature may not exceed 70°F (21°C) within a maximum time period of 6 hours; P

(ii) The food shall be monitored to ensure the warmest portion of the food does not exceed 70°F (21°C) during the 6-hour period, unless an ambient air temperature is maintained that ensures the food does not exceed 70°F (21°C) during the 6-hour holding period; Pf

(iii) The food shall be marked or otherwise identified to indicate: Pf

(I) The time when the food is removed from 41°F (5°C) or less cold holding temperature control, Pf and

(II) The time that is 6 hours past the point in time when the food is removed from cold holding temperature control;

(iv) The food shall be:

(I) Discarded if the temperature of the food exceeds 70°F (21°C), P or

(II) Cooked and served, served at any temperature if ready-to-eat, or discarded within a maximum of 6 hours from the point in time when the food is removed from 41°F (5°C) or less cold holding temperature control; P and

(v) The food in unmarked containers or packages, or marked with a time that exceeds the 6-hour limit shall be discarded. P

4. A food service establishment that serves a highly susceptible population may not use time as the public health control for raw eggs. COS: Provided written procedure template for procedure and PIC corrected on site.

Observed a dark residue on the underside of the ice machine and ice storage unit in the main kitchen. CA: Cleaning of Equipment and Utensils.

(a) Equipment, Food-Contact Surfaces, and Utensils.

1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf. Clean and sanitize ice machine and storage unit within 3 days.

Observed containers of chicken wings that were cooling were covered with a lid. CA:Cooling Methods.

1. Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled:

(i) Placing the food in shallow pans; Pf

(ii) Separating the food into smaller or thinner portions; Pf

(iii) Using rapid cooling equipment; Pf

(iv) Stirring the food in a container placed in an ice water bath; Pf

(v) Using containers that facilitate heat transfer; Pf

(vi) Adding ice as an ingredient; Pf or

(vii) Other effective methods. Pf

2. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be:

(i) Arranged in the equipment to provide maximum heat transfer through the container walls; and

(ii) Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. COS: Lids were removed to facilitate cooling.

Observed the walk-in cooler in main kitchen was cold holding at an ambient temperature of 45F. Observed the low reach in cooler by the dish machine had an ambient temperature of 49F. CA: All coolers must be maintained in good repair and proper adjustment and cold hold at 41F or below. COS: Walk in cooler was repaired during the inspection. Low reach in cooler was taken out of service for TCS food until repaired. Other prep top cooler in grill area with food cold holding at 42F was adjusted to reduce ambient temperature.

Observed TCS food stored in salad prep top cooler cold holding above 41 degrees. CA: Cold holding of TCS food must be held at 41 F or below at all times. COS: Food discarded and other food items place in ice bath.

Observed numerous food items stored uncovered in walk-in cooler. Also, observed white chili stored on steam table and a large container of corn starch both stored uncovered in main kitchen. COS: Lids were placed on food items.

Observed flooring in prep/cook area in poor repair and observed pool of water on floor surface. C/A Ensure flooring remains in good repair.