NEWKS EATERY

6-1A: .04(6)(f)Observed shredded chicken, Italian meat, roast beef, and shrimp holding at a temperature greater than 41 degrees in a prep cooler. See temperature log. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Italian meat and shredded chicken discarded, all other food allowed to cool.

12C: .04(4)(m)Observed 2 buckets of quat sanitizer at 0ppm in the prep area. 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 solution was remade to an appropriate concentration.

17C: .07(5)(a),(b)1,2,3Observed multiple kitchen vents with build-up. Observed FRP coming off the wall next to the walk-in cooler. All physical facilities shall be maintained in good repair and shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. (C)

6-1A: .04(6)(f)Various foods holding in the walk in cooler and prep coolers had temperatures above 41F ( see temp log). Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Food items were discarded.

11A: .05(3)(a)Walk in cooler of facility not holding temperatures 41F or below. Equipment for cooling and heating food, and holding cold and hot food, shall be sufficient in number and capacity to provide food temperatures in compliance with the food code (i.e., cold held food 41°F or below). (Pf)

1-2B: .03(3)(c)Facility has an expired certified food safety manager certificate posted in public view. A CFSM certificate which has expired, been revoked or suspended shall not be posted in the food service establishment (Pf)

6-1C: .04(6)(d)Observed pimiento cheese not cool down in the time allowed. 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: Pimiento cheese was discarded.

11A: .04(6)(e)Pimiento cheese was cooling in a extra large deep plastic bin with the container closed with a lid. 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: cooling methods were discussed.