La Madeleine #603

2-2D: .07(3)(b)Observed that the handwashing sink in the room next to the cookline does not have any paper towels available for use.// Each handwashing sink shall be provided with individual, disposable towels, a continuous towel system that supplies the user with a clean towel, or a hand drying device. (Pf) Corrective Actions: Person in charge placed hand towels at the hand washing sink closest to the cookline.//

2-2D: .06(2)(c)Observed that the handwashing sink in the room next to the cookline does not have accessible hot water.// A handwashing sink shall be equipped to provide tempered water at a temperature of at least 100ºF (38ºC) through a mixing valve or combination faucet. (Pf)

2-2E: .03(6)The facility did not have the sanitizer that was stated on the written procedures for clean-up. There were no other sanitizers in the facility effective against Norovirus.// A food establishment shall have written procedures for employees to follow and an EPA registered disinfectant effective against Norovirus available on-site at the food service establishment when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. Pf Corrective Actions: The person in charge purchased bleach before the end of the inspection so that the written procedures could be followed.//

4-2B: .05(7)(a)1Observed a heavy sticky buildup on all nozzles on the drink machine. Also observed a black mold like substance on the gray cover of the ice making top compartment.// Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf)

14B: .05(10)(e) 1,2,4Observed containers that are identified as clean, stacked wet on the rack next to the sanitizing station and on the rack inside the ware washing area.// Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. (C) Corrective Actions: Person in charge had the containers recleaned and sanitized. The containers were allowed to dry completely before stacking.//

15A: .05(6)(a)Observed that the walk-in freezer has a build up chunks of ice and icicles coming from the condenser unit. The ice is on the floor and on the racks below the unit.// 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(6)(h),(i)Observed that the facility did not have any testing strips for the Quaternary Sanitizer used in the sanitizer buckets.// A test kit or other device that accurately measures the concentration in mg/L (or ppm) of sanitizing solutions shall be provided. (Pf)

16B: .06(2)(r)The handwashing sink next in the room next to the cookline has a broken handle for the hot water.// A plumbing system shall be repaired according to law; (P) and maintained in good repair. (C)

6-1D: .04(6)(i)The Ham and Cheese danish that is listed on time control was not marked with a start and end time.// When using Time Control (TPHC) for a maximum of 4 hours:

1. hot foods shall start at 135°F (57°C) or above and cold foods shall start at 41°F (5°C) or below; (P)
2. the food items shall be labeled with a start and discard time, not to exceed 4 hours; (Pf)
3. foods not consumed before the discard time shall be discarded; (P)
4. when combining ingredients, the start/discard time for the foods shall reflect the start/discard time of the earliest ingredient placed on time control; {P)
5. food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded; (P)
6. written procedures TPHC shall be created in advance and made available upon the Health Authorities request. (Pf) Corrective Actions: Person in charge could effectively communicate when the Ham and Cheese Danishes were put on time control. The person in charge was allowed to label the start and end time.//

2-2B: .03(5)(j)1&2Observed a plastic water bottle ( half empty) on the top of the prep counter in front of the hot holding station.// Employees shall consume food and drink only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas (unless drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee's hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles). (C) Corrective Actions: Person in charge discarded the plastic water bottle.//

2-2D: .06(2)(o)Observed that the handwashing sink for the cook line is being blocked by equipment.// A handwashing sink shall be maintained so that it is accessible at all times for employee use. (Pf) Corrective Actions: Person in charge made a path for employees to have accessibility to the hand wash sink.//

4-1A: .04(4)(n)1Observed an employee handle raw bacon and then without changing gloves touched the oven handles.// If used, single-use gloves shall be used for only one task such as working with ready-to-eat food or with raw animal food, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. (P) Corrective Actions: The person in charge had the employee change gloves and wash her hands. The person in charge had the oven handles cleaned with sanitizer.//

15A: .05(6)(a)The door to the walk-in freezer does not close completely.// 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)

4-1A: .04(4)(c)1(i)(ii)(iii)(v) (vi)(vii)(viii)Observed washed and diced onions, celery, and tomatoes stored below unwashed blueberries, grapes and bell peppers in the walk in cooler.// Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(III) of this subsection, separating raw animal foods during storage, preparation, holding, and display from: (I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, (P) and (II) Cooked ready-to-eat food; and (P) (III) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food. (ii) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (I) Using separate equipment for each type, (P) or (II) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, (P) and (III) Preparing each type of food at different times or in separate areas; (P) (iii) Cleaning and sanitizing equipment and utensils; (v) Cleaning hermetically sealed containers of food of visible soil before opening; (vi) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened; (vii) Storing damaged, spoiled, or recalled food being held in the food service establishment separate from food, equipment, utensils, linens and single-service and single-use articles; or (viii) Separating fruits and vegetables, before they are washed from ready-to-eat food. Corrective Actions: Person in charge relocated the washed and diced onions, celery and tomatoes to a shelf that was for prepped food and not under unwashed fruit and vegetables.//

6-1A: .04(6)(f)Observed Shredded Chedder Cheese,White Chedder Cheese, Lettuce and parmesan cheese that were being held at a temperature higher than 41° F ( See temperature log) in the open top prep cooler near the front of the facility. Also observed Grated Parmesan cheese that was being held higher than 41° F in the walk in cooler overnight.SECOND CONSECUTIVE VIOLATION OF THE CODE PROVISION// Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Person in charge discarded the shredded chedder cheese, white chedder cheese, grated parmesan cheese from the open top prep cooler. The person in charge discarded the grated parmesan cheese from the walk in cooler. The lettuce was allowed to cool due to the fact that it was the only item that was prepped that morning and not held in the open top prep cooler overnight.//

14C: .05(10)(g)(1)&(3)Observed single service straws and single use coffee packets stored under plumbing lines beneath the drink machine.// Single-service and single-use articles may not be stored in or under any source of contamination, including in locker rooms, in toilet rooms, in garbage rooms, in mechanical rooms, under sewer lines, under leaking water lines including leaking automatic fire sprinkler heads or under lines on which water has condensed; under open stairwells; or under other sources of contamination. (C) Corrective Actions: Person in charge relocated the single use straws and coffee packets so that they are no longer under the plumbing lines of the drink machine.//

15A: .05(6)(a)The door to the walk in freezer does not close completely and has a build up of ice on the seal of the door.// 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)