Craft Burger by Shane

Observed hot water sanitization dishwasher only reaching 150 degrees Fahrenheit in the final stage of sanitization. Advised PIC to have dishwasher maintenance to have final round reach 180 degrees Fahrenheit. 511-6-1.05(6)(l) - Mechanical Warewashing, Hot Water Sanitization Temperatures(P) (l) Mechanical Warewashing Equipment, Hot Water Sanitization Temperatures.

1. Except as specified in paragraph 2 of this subsection, in a mechanical operation, the temperature of the fresh hot water sanitizing rinse as it enters the manifold may not be more than 194ºF (90ºC), or less than: Pf

(i) For a stationary rack, single temperature machine, 165ºF (74ºC); Pf or

(ii) For all other machines, 180ºF (82ºC). Pf

2. The maximum temperatures specified under paragraph 1 of this subsection, do not apply to the high pressure and temperature systems with wand-type, hand-held, spraying devices used for the in-place cleaning and sanitizing of equipment such as meat saws

Observed several food items in fridges on the grill prep line that were uncovered. PIC covered the food.

Observed a black mold like substance inside the ice machine near the entrance of the kitchen. PIC discarded the ice and had the ice machine cleaned and sanitized.

Observed several in house sauces present past their discard date. PIC discarded the sauces pointed out voluntarily.

Observed a knife being stored between a fridge and a prep table on the grill prep line. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored:

1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container;

2.In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon;

3.On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified under DPH Rule 511-6-1-.05(7)(b) and (8)(a);

4.In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes;

5. In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not time/temperature control for safety food; or

6. In a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at a frequency specified under DPH Rule 511-6-1-.05(7)(b)3(vi). PIC will ensure that knives re stored in the proper location to prevent contamination.

Observed open cans covered with plastic wrap and being reused in the walk in fridge.

1. Single-service and single-use articles may not be reused.

PIC will ensure that cans emptied into food containers.