PARKWOODS RESTAURANT

Observed multiple TCS items cold holding above 41F. See asterisks in temperature log. COS: items held out of temperature for less than 4 hours were placed on ice or moved to other coolers. items held out of temperature for more than 4 hours were discarded

Observed drain flies in bar area

CA:(k) Controlling Pests. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by:

1. Routinely inspecting incoming shipments of food and supplies;

2. Routinely inspecting the premises for evidence of pests;

3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under subsections (6)(e), (6)(m), and (6)(n) of this Rule; Pf and

4. Eliminating harborage conditions.

Advised to contact pest control within 10 business days

Observed multiple reach-in coolers with ambient temperatures above 41F during the time of inspection.

Advised to have cooler serviced and repaired before use. CA: Utensils shall be maintained in a state of repair or condition that complies with the requirements specified under subsections (1) and (2) of this Rule or shall be discarded. 3. Ambient air temperature, water pressure, and water temperature measuring devices shall be maintained in good repair and be accurate within the intended range of use.

COS: Food removed from unit.

Observed multiple food items in multiple coolers cooling with tight fitting lids or covered in plastic wrap.

CA: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: items were uncovered

Observed drain flies in bar area

CA:(k) Controlling Pests. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by:

1. Routinely inspecting incoming shipments of food and supplies;

2. Routinely inspecting the premises for evidence of pests;

3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under subsections (6)(e), (6)(m), and (6)(n) of this Rule; Pf and

4. Eliminating harborage conditions.

Advised to contact pest control within 10 business days

Observed a reach in cooler in main kitchen with an ambient temperature of 54F.Advised to have cooler serviced and repaired before use. CA: Utensils shall be maintained in a state of repair or condition that complies with the requirements specified under subsections (1) and (2) of this Rule or shall be discarded. 3. Ambient air temperature, water pressure, and water temperature measuring devices shall be maintained in good repair and be accurate within the intended range of use.

COS: Food removed from unit.

Missing tiles were observed on the floor along the prep line area. Additionally, water was noted accumulating on the surface of the prep line

CA:5) Maintenance and Operation.

(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.

2. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing.

3. If present, playground equipment and associated areas shall be maintained in a clean and sanitary condition. In addition, a cleaning and sanitizing plan along with cleaning and sanitizing records for playground equipment and associated areas shall be maintained within the food service establishment for review upon request by the Health Authority. Further, such cleaning and sanitizing plan for employees to follow in the event of encountering vomitus or fecal matter shall be included and submitted at the time of permit application as specified in DPH Rule 511-6-1-.02(1)(c). Pf

Advised PIC to repair missing tiles and eliminate water accumulation on the prep line within 10 calendar days to prevent contamination and safety hazards.

Observed multiple employees eating and chewing throughout the kitchen. Discussed with PIC that employees shall not eat or chew gum/ candy in main kitchen. Discussed with PIC that employees shall have a designated place to eat. Observed employee drinking from a cup without a lid and straw. Discussed with PIC that employees shall drink from a single used cup with a lid and straw. COS- employees stopped eating and drinking in main kitchen.

Observed an accumulation of black build up on drink nozzles. Discussed with PIC to clean nozzles regularly and by sight and touch to prevent build up. COS- nozzles cleaned and sanitized.