DELIGHT GRILL

5-2: .04(7)(e)Per owner, facility now offers beef menu items undercooked. The consumer advisory is not in all capital letters and there is not a disclosure statement indicating which beef items are offered undercooked. If an animal food is served or sold raw, undercooked, or without otherwise being processed to eliminate pathogens, either in a ready-to-eat form or as an ingredient in another ready-to-eat food, the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective means. The disclosure and reminder statements shall be worded in legible type in all capital letters and no smaller than size #8 font, or if displayed on a menu board shall be printed no smaller than the smallest letter in used for a menu item. (Pf)

4-2B: .05(7)(a)1Observed black mold like substance in the interior of the ice machine. Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf)

6-1C: .04(6)(d)Multiple time/temperature control for safety (TCS) foods not cooling at a fast enough rate to reach 41F in 4 hours (see temperature log). 2nd CONSECUTIVE VIOLATION FOR THE SAME CODE PROVISION ON A ROUTINE INSPECTION Cooling Rate: TCS foods being cooled from 135°F to 70°F in 2 hours MUST cool 0.54°F per minute (roughly 32.5°F per hour). To successfully cool from 135°F to 70°F within two hours, the food must be cooled at a rate of approximately 0.54°F per minute (135°F -70°F = 65°F total divided by 120 minutes = 0.54°F per minute) or 32.5°F per hour. TCS foods being cooled from 70°F to 41°F MUST cool 7.25°F per hour (29°F in 4 hours). To successfully cool from 70°F to 41°F within 4 hours, the food must be cooled at a rate of 0.121°F per minute (70-41 = 29°F total divided by 240 minutes = 0.121°F per minute) or 7.25°F per hour. Corrective Actions: Foods were moved to the 2 door standing prep freezer to rapidly cool.

11A: .04(6)(e)Facility using improper methods for cooling TCS foods. Foods cooling in the prep line cooler and sliding door display cooler where high levels of worker activity are occurring. 2nd CONSECUTIVE VIOLATION FOR THE SAME CODE PROVISION ON A ROUTINE INSPECTION Foods shall be cooled using one or more methods approved by the health authority (i.e., small batches, thinner portions, ice wands, blast chillers, ice as an ingredient, placing in the walk-in cooler or walk-in freezer uncovered (or partially uncovered) as long as the food is protected from overhead contamination). (Pf, C) Corrective Actions: Discussed with owner that facility has limited cooling space and will need to cool their TCS foods to 41F in the 2 door standing prep freezer before placing in the prep line coolers. Discussed that the prep coolers are meant for maintaining the foods at 41F, not cooling the foods down. Also recommended ice baths.

12C: .04(4)(m)Observed wet wiping cloths stored in a chlorine sanitizer bucket with a concentration less than 50ppm. Cloths in-use for wiping counters and other equipment surfaces shall be stored in sanitizer of the appropriate concentration in-between uses and laundered daily. (C) Corrective Actions: Chlorine sanitizer was remade to a concentration of 50ppm.

15A: .05(6)(a)The ambient air temperature of the standing prep cooler is greater than 41F. REPEAT VIOLATION Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule. (C)

2-2D: .06(2)(o)Observed dirty cloth rags stored inside the hand sink located in the front prep area. A handwashing facility may not be used for purposes other than handwashing. (Pf) Corrective Actions: Rags were removed. Hand sink was cleaned.//

8-2B: .07(6)(g)Only chlorine sanitizer bucket available at the facility was observed with a concentration above 100 ppm.// Chemical sanitizers used on food contact surfaces shall not exceed stated concentrations (100 ppm for chlorine and 400 ppm for quaternary ammonia). (P) Corrective Actions: Sanitizer was remade to a concentration between 50-100 ppm.//

11C: .04(6)(c)Observed raw chicken being thawed inside the meat sink under running water but not submerged in the water.// Time/temperature control for safety food shall be thawed: 1) under refrigeration that keeps the food at 41°F or below; 2) completely submerged in running water with the temperature of the water at 70°F or below, and the no part of the food exceeding 41°F; 3) as a part of the cooking process. (C) Corrective Actions: Raw chicken was placed inside a container, and container was placed inside the meat sink to allow the running water to fully submerge the chicken and the overflow to drain into the sink drainage.

15A: .05(6)(a)Observed a reach-in cooler holding temperatures above 41°F. Only time/temperature control for safety (TCS) food item stored in this cooler was plain yogurt. The cooler is mostly used to store produce (non-TCS).// Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule. (C)

15B: .05(3)(h),(i)Chlorine sanitizer test strips available in the facility are expire (2023).// A test kit or other device that accurately measures the concentration in mg/L (or ppm) of sanitizing solutions shall be provided. (Pf)

6-1C: .04(6)(d)3 containers of Taziki sauce did not cool to 41F in 4 hours. Time/temperature control for safety foods prepared from room temperatures or refrigeration temperatures shall be cooled from 70°F to 41°F (5°C) or below within 4 hours. (P) Corrective Actions: Foods discarded.

11A: .04(6)(e)Facility using improper methods for cooling Taziki sauce. Foods cooling in deep, plastic containers in a standing prep cooler. The ambient air temperature of the standing prep cooler is out of compliance. Foods shall be cooled using one or more methods approved by the health authority (i.e., small batches, thinner portions, ice wands, blast chillers, ice as an ingredient, placing in the walk-in cooler or walk-in freezer uncovered (or partially uncovered) as long as the food is protected from overhead contamination). (Pf, C) Corrective Actions: Foods did not cool properly. Discussed keeping cooling logs to monitor the rate in which the food is cooling. Recommended cooling foods in thin, metal pans on the top shelf of the standing prep freezer or in ice baths. Also recommended using ice wands.

15A: .05(6)(a)The ambient air temperature is the small standing prep cooler is greater than 41F. Only foods observed in cooler were Taziki sauce, grated Parmesan cheese, and employee eggs. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule. (C) Corrective Actions: Owners decided to remove the small standing prep cooler from service.