BUFFALO'S CAFE

Observed the sanitizer concentration of the mechanical warewashing machine to be at 0 ppm chlorine. 511-6-1.05(6)(n) - Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration, Hardness (P,Pf) (n) Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration, and Hardness. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified under subsection (8)(b)3 of this Rule shall meet the requirements specified in DPH Rule 511-6-1-.07(6)(g), shall be used in accordance with the Environmental Protection Agency (EPA)-registered label use instructions P, and shall be used as follows:

1. A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart; P Concentration Range Minimum Temperature

MG/L PH 10 or less oF (oC) PH 8 or less oF (oC)

25-49 120 (49) 120 (49)

50-99 100 (38) 75 (24)

100 55 (13) 55 (13) Note: The PIC contacted the warewashing company to come out and service the dishwashing machine. The PIC immediately set up the 3-compartment sink to use until the dishwashing machine is repaired.

Observed pieces of raw chicken breasts being prepped in the vegetable sink, while queso was being cooled in an ice bath adjacent to the raw meat. Also, observed raw chicken stored above ready-to-eat corn.

511-6-1.04(4)(c)1(i)(ii)(iii)(v)(vi)(vii)(viii) - Packaged & Unpackaged Food Separation, Packaging, and Segregation (P, C) (c) Packaged and Unpackaged Food - Separation, Packaging, and Segregation.

1. Food shall be protected from cross contamination by:

(i) Except as specified in paragraph (i)(IV) of this subsection, separating raw animal foods during storage, preparation, holding, and display from:

(II) Cooked ready-to-eat food; and P

COS: The raw meat was moved over to be prepped in the meat sink, and the vegetable sink was fully sanitized to use to cool the queso down in an ice bath. The corn was removed from underneath the raw meat and moved to the walk-in cooler.

Observed the sanitizer concentration of the mechanical warewashing machine to be at 0 ppm chlorine.

511-6-1.05(6)(n) - Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration, Hardness (P,Pf) (n) Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration, and Hardness. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified under subsection (8)(b)3 of this Rule shall meet the requirements specified in DPH Rule 511-6-1-.07(6)(g), shall be used in accordance with the Environmental Protection Agency (EPA)-registered label use instructions P, and shall be used as follows:

1. A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart; P

Note: The PIC contacted the warewashing company to come out and service the dishwashing machine. The PIC immediately set up the 3-compartment sink to use until the dishwashing machine is repaired.

Observed queso inadequately arranged to provide adequate heat transfer through the container within ice bath.

511-6-1.04(6)(e) - Cooling Methods (Pf, C) (e) Cooling Methods.

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; 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.

COS: The PIC immediately surrounded the queso containers with a deeper ice bath to ensure adequate heat transfer.

Observed green bell papers to be stored on the floor in the walk-in cooler.

511-6-1.04(4)(q) - Food Storage (C) (q) Food Storage.

1. Except as specified in paragraphs 2 and 3 of this subsection, food shall be protected from contamination by storing the food:

(i) In a clean, dry location;

(ii) Where it is not exposed to splash, dust, or other contamination; and

(iii) At least 6 inches (15 cm) above the floor.

COS: The PIC immediately had these moved to be 6 inches off the floor.

Observed no drain plugs on the dumpster area.

511-6-1.06(5)(o),(p) - Using Drain Plugs; Maintaining Refuse Areas (C) (o) Using Drain Plugs. Drains in receptacles and waste handling units for refuse, recyclables, and returnables shall have drain plugs in place.

Note: The PIC will have this immediately repaired.

Observed chicken wings on TPHC to not be discarded after wing timer went off. The timer was instead reset. Also observed chicken wings the PIC explained that the wings were kept on TPHC the day before and then stored in the walk-in cooler.

The food shall be cooked and served, served at any temperature if ready-to-eat, or discarded, within 4 hours from the point in time when the food is removed from temperature control

Note: All wings kept on TPHC were discarded.

Observed hand sink in main kitchen to reach only 85-90 F.

Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the food service establishment.

Note: PIC will adjust hand sink water temperature.

Observed temperature measuring device in bar dishwasher that showed an inaccurate reading.

A warewashing machine shall be equipped with a temperature measuring device that indicates the temperature of the water

Note: PIC will have TMD replaced or repaired.

Observed dumpster without a drain plug.

Drains in receptacles and waste handling units for refuse, recyclables, and returnables shall have drain plugs in place.

Note: PIC will call to get drain plug installed.

Observed dumpster without a drain plug. Drains in receptacles and waste handling units for refuse, recyclables, and returnables shall have drain plugs in place. Note: PIC will call to get drain plug installed.