CRU AVALON,LP

Observed multiple TCS food items in reach-in cooler with temperatures above 41 degrees Fahrenheit. PIC discarded food items. 511-6-1.04(6)(f) - Time/Temperature Control for Safety; Cold Holding (P) (f) 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

Observed pink, mold-like substance on the lip of the ice machine. Advised PIC to have ice machine sanitized. 511-6-1.05(7)(a)1 - Equipment, Food-Contact Surfaces,& Utensils (Pf) (7) 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.

Observed several temperatures that were above 41 F. See temp log for readings. PIC discarded the items.

Observed no date mark for food that was prepared the previous day. CA - PIC will ensure that all ready to eat food is date marked on the day of preparation.

Observed sani buckets out of concentration. The recommended range is 50 - 100 ppm.

2. 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.

PIC remade the sani buckets.

Observed several TCS foods that were above 41 F.

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

PIC will discard any food the was made before 2 hrs ago.

Observed an expired CFSM (exp 05/23).

3. All licenses, certificates, diplomas, or other similar credentials issued or granted to an owner or operator who has successfully completed an approved or accredited food safety certification course and exam shall expire on the expiration date determined by the credentialing organization. Within ninety days of the expiration of the CFSM certificate, the CFSM shall enroll in an approved food safety training course, pass an approved exam and obtain a new certificate.

PIC will renew the CFSM or sign up for the class prior to the follow.

Observed uncovered fruit in the beverage area of the ktichen. (iv) Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination; PIC will ensure that all fruit are protected from over head contamination.

Observed several cutting boards that were heavily scored with black mold like substance that had several staff members preparing food on them.

Food shall be protected from contamination that may result from a factor or source not specified under paragraphs (a) through (y) of this subsection.

PIC will discard and replace these cutting boards

Observed an expired food service permit in the facility. Upon further investigation, EHS observed that the facility has not paid since 2021.

1. Post the permit in a location in the food service establishment that is conspicuous to consumers

PIC will ensure that the fees for their permit are paid.

Observed an ice scoop with its handle down in the ice bin.

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 removed the ice scoop from the bin.

Observed expired test strip for chlorine and quats in the facility.

Concentration of the sanitizing solution shall be accurately determined by using a test kit or other device. Pf.

PIC will acquire new test strips for the facilty.

Observed chemical bottles stored at the bar. Storage, Separation. Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles by:

1. Separating the poisonous or toxic materials by spacing or partitioning; P and

2. Locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, and single-service or single-use articles. This requirement does not apply to equipment and utensil cleaners and sanitizers that are stored in warewashing areas for availability and convenience if the materials are stored to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles. PIC removed chemicals.

Observed buildup on front of stove. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. PIC will have stove cleaned.