DEMITRIS RESTAURANT

OBSERVATION: FOOD HANDLER WHILE COOKING OBSERVED WEARING A GOLD BRACELET. COS-REMOVED CA: Jewelry. Except for a plain ring such as a wedding band food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food.

CA: General Requirements. Utensils and food-contact surfaces of equipment shall be made of materials that do not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions, and shall be: P safe P, durable, corrosion-resistant, and nonabsorbent. In addition, materials shall be sufficient in weight and thickness to withstand repeated warewashing and shall be finished to have a smooth, easily cleanable surface. Materials shall be resistant to pitting, chipping, crazing, scratching, scoring, distortion and decomposition.

OBSERVATION: some shelves in the walk in cooler are rusted. Discussed with the PIC to resurface or replace shelves.

OBSERVATION: LID OF THE MAYTAG FREEZER IS BROKEN.

CA: 1. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule. 2. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.

OBSERVATIONS: SHELVING IN UNCLEAN WHERE THE ONIONS ARE STORED.

CA: 3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris

FLOOR UNDERNEATH THE MICROWAVE AREA AND UNDER SHELVES IN THE WALK-IN COOLER ARE UNCLEAN TO SIGHT AND TOUCH.

CA: (a) Good Repair. All physical facilities shall be maintained in good repair. (b) Cleaning, Frequency and Restrictions.

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

CA: Time/Temperature Control for Safety (TCS) 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 OBSERVATION: TCS food (butter, spinach leaves, diced ham and other tcs items in the walk in cooler and prep top cooler) above 41F. COS: food items being relocated to other units (freezer adjusted to cooler holding) and iced.

CA: 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 OBSERVATION: Cooked sausage patties holding below 135F in the drawer warmer.
COS- sausage used (according to cook, sausage is cooked initially to 160F, held in the drawer warmer and placed back on the grill for each order).
Discussed using time as a public health control for the items in the drawer warmer.

CA: outer openings of a food service establishment shall be protected against the entry of insects and rodents by: (i) Filling or closing holes and other gaps along floors, walls, and ceilings; (ii) Closed, tight-fitting windows; and (iii) Solid, self-closing, tight-fitting doors. Observed daylight visible at the bottom and the sides of the rear door while the screen door only is closed.

CA: General Requirements. Utensils and food-contact surfaces of equipment shall be made of materials that do not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions, and shall be: P safe P, durable, corrosion-resistant, and nonabsorbent. In addition, materials shall be sufficient in weight and thickness to withstand repeated warewashing and shall be finished to have a smooth, easily cleanable surface. Materials shall be resistant to pitting, chipping, crazing, scratching, scoring, distortion and decomposition. OBSERVATION: some shelves in the walk in cooler are rusted. Discussed with the PIC to resurface or replace shelves.

CA: 1. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule. 2. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. OBSERVATION: -gasket on the prep top cooler does not allow the door to close completely, allowing air to escape. -gasket on the White Westinghouse freezer is torn -Walk in cooler is unable to hold TCS foods/beverages at 41F or below.
Discussed with the PIC/CFSM that the unit must be serviced to hold TCS products at 41 F or below and should be checked at least 1 time daily. A target ambient temperature (air reading) of the coolers would be 35-39F.

CA: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. OBSERVED: gasket on the front drawer cooler, White Westinghouse freezer and interior of the White Westinghouse freezer unclean to sight and touch

CA: Food handlers shall wear no hand/arm jewelry other than a plain band ring. Observed chef with watch on while engaged in food service COS- watch was removed.

CA: outer openings of a food service establishment shall be protected against the entry of insects and rodents by: (i) Filling or closing holes and other gaps along floors, walls, and ceilings; (ii) Closed, tight-fitting windows; and (iii) Solid, self-closing, tight-fitting doors. Observed daylight visible at the bottom and the sides of the rear door while the screen door only closed

CA: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Observed gasket on the front freezer, white westinghouse freezer unclean with food debris build up.

Daylight visible at the bottom of the rear door. CA: install a door sweep or weather strip

Shelves in the walk in cooler have some rust build-up. CA-resurface or replace shelves

Some gaskets on the drawer cooler, prep top cooler and the Westinghouse freezer have some build-up. CA-PIC advised to clean shelves and gaskets well.

Shelves in the walk in cooler are unclean with some food debris.