GREAT WRAPS

2-2D: .06(2)(c)Observed handwashing sink to only reach a maximum temperature of 82 degrees F. A handwashing sink shall be equipped to provide tempered water at a temperature of at least 85°F (29.4°C) through a mixing valve or combination faucet. (Pf) Self-closing, slow-closing, or metering faucet shall provide a flow of water for at least 15 seconds without the need to reactivate the faucet.

4-2B: .05(7)(a)1Observed ice machine to have black mold-like substance on the inside where the water touches and drips down. Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf) Corrective Actions: Employee broke down machine and cleaned and sanitized the machine.

1-2A: .03(2)Person in charge was not present at start of inspection. Could not designate another person in charge. There must be a person in charge on the premises of the food service establishment at all times. (Pf) Corrective Actions: Person in charge arrived.

2-2A: .03(2)(m)Employee did not have a signed employee health agreement. Food employees and conditional employees shall be informed in a verifiable manner of their responsibility to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. (Pf) Corrective Actions: Employee signed employee health agreement.

2-2D: .06(2)(c)Handwashing sink did not have water available. At least one handwashing sink shall be convenient for employee use in food preparation, food dispensing and warewashing areas as well as in or immediately adjacent to toilet rooms. (Pf) Corrective Actions: Handwashing sink was temporarily moved to the vegetable sink until handwashing sinks are fixed.

6-1A: .04(6)(f)Multiple foods were not cold holding under 41F (See temp log). Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Items were either cooled or discarded.

6-1C: .04(6)(d)Multiple items were cooling at an improper rate (see temp log). 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: Items were discarded.

11A: .04(6)(e)Multiple foods were cooling with a lid on, not in the walk-in cooler, or without any changes when they were OUT for cold-holding. 1. 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; (C) 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. (C) Corrective Actions: Proper cooling methods were discussed.

12B: .03(5)(g)Person in charge was working with chicken wings while wearing a watch. Food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food (except for a plain ring such as a wedding band). (C) Corrective Actions: Watch was removed.

12C: .04(4)(m)The only container of sanitizer was made to an inadequate concentration (~0ppm). 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: Sanitizer was remade.

4-2B: .05(7)(a)1Observed ice machine with mold-like build up inside. Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf)

17D: .07(5)(j)Observed employee backpack stored on top of boxes for restaurant use. Observed employee protein shakes stored above restaurant food in walk in cooler. Lockers or other suitable facilities shall be used for the orderly storage of employee clothing and other possessions. (C) Corrective Actions: Backpack was relocated to employee area. Protein shakes were relocated to bottom shelf of cooler.

6-1A: .04(6)(f)Observed several Time/temperature control for safety (TCS) foods cold holding greater than 41 degrees Fahrenheit for less than 4 hrs. See temp log. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Items sent to walk in freezer to rapid cool.

6-1B: .04(6)(f)Observed several TCS foods hot holding less than 135 degrees Fahrenheit for less than 2 hours see temp log. Time/temperature control for safety food shall be maintained at 135°F (57°C) or above. (P) Corrective Actions: Items reheated to 165 degrees Fahrenheit or above.