MAYNARD'S AT THE CORNER

Observed various bottles and containers throughout the kitchen with no label of the common food name. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food. PIC stated that they will label all bottles at COB.

Observed the can opener to have an accumulation of build-up and a bent blade. Also observed the potato slicer to have an accumulation of food debris and build-up. Equipment, Food-Contact Surfaces, and Utensils.

1. Equipment food-contact surfaces and utensils shall be clean to sight and touch.

PIC to clean the can opener and disassemble the potato cutter to ensure that proper cleaning can occur.

Observed multiple TCS foods cold holding in units with temperatures ranging from 45F-50F. [See temperature log.] Both Walk-in Coolers read at temperatures of 42F and 49F. 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. PIC was educated on the importance of cold holding and was encouraged to discard items. PIC stated that he would call the refrigeration company to get units assessed and repaired.

Observed hand sink to not to attached to the wall. All physical facilities shall be maintained in good repair. Facility must re-caulk/attach the sink within (10) days time.

Observed ice machine to have an accumulation of black residue. Equipment food-contact surfaces and utensils shall be clean to sight and touch. PIC to clean ice machine at COB.

Observed employee involved in food preparation with no hair restraint. Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch. COS: Employee placed a hat on; was educated on personal cleanliness during inspection.

Observed employee(s) involved in food preparation with items on wrist i.e. watches and bracelets. Except for a plain ring such as a wedding band food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food. COS: Employee removed; was educated on personal cleanliness during inspection.

Observed main kitchen microwave with an accumulation of debris on glass plate and on interior surfaces. Equipment food-contact surfaces and utensils shall be clean to sight and touch. COS: Microwave was properly sanitized and cleaned during inspection.

Observed noodles in cooling state (per PIC) at 91 degrees Fahrenheit held in 3 compartment sink with no cooling method. 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 COS: Noodles were moved into walk in cooler.

Observed ROP fish in thawed state still in reduced oxygen environment. Reduced oxygen packaged fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment: (i) Prior to its thawing under refrigeration that maintains the food temperature at 41°F (5°C) or less; or (ii) Prior to, or immediately upon completion of its thawing, using procedures to completely submerge in running water. COS: PIC was educated on approved thawing methods. Release fish from reduced oxygen environments.

Observed employee(s) involved in food preparation with no hair restraint and items on wrist i.e. watches and bracelets. Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch. COS: Employee removed; was educated on personal cleanliness during inspection.