Max's Place

Missing the asterisk or wording at the menu item that the menu item can be ordered undercooked as known as the disclosure. CA: Add asterisk to the menu's advisory notice and the food item that can be ordered raw or undercooked. Code: It is the responsibility of the PIC to ensure consumers who order raw or partially cooked ready-to-eat foods of animal origin are informed that the food is not cooked sufficiently to ensure its safety.

Person in charge not performing duties; not ensuring authorized persons (maintenance person, delivery person, etc.) comply with the Chapter when entering food preparation, food storage, and warewashing areas. Observed back door left by repair man. cos: door closed. Code requires: Persons authorized by the person in charge take steps to ensure that exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles are protected from contamination.

PIC has not satisfied all required code requirements to continue vacuum sealing to keep food in packages over 48 hours. Observed large amount of onsite vacuum sealed foods (wings, fish, and beef). CA: Need HACCP plan developed in addition to the procedure put in place since previous inspection. Consultation meeting scheduled to go over all requirements.

Person in charge not performing duties; not ensuring or monitoring that employees are using proper cooling methods to rapidly cool Time/Temperature Control for Safety (TCS) Food and ensuring or monitoring employees' efforts to ensure TCS foods are maintained at the correct temperatures.

Inadequate number/capacity of cold holding units to maintain potentially hazardous food at proper temperatures. Observed insufficient ice bath and insufficient air chilled make table. COS: Ice added to the ice bath station and food placed in deeper pans to test if the food will hold better at the make station.

Observed hot vacuum sealed wings stacked to cool in reach-in cooler. COS: Submerged bagged wings in an ice bath. Code: 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; (ii) Separating the food into smaller or thinner portions; (iii) Using rapid cooling equipment; (iv) Stirring the food in a container placed in an ice water bath; etc.

Observed double panned hot holding of hour old macaroni and cheese which does not count as sufficient holding. COS: Pan removed so heat can sufficiently access the food pan as needed to ensure 135F or above.

Observed spoon in food in prep cooler. COS: Removed spoon. CA: store utensils like spoons either in the TCS food with the handle extended up as long as the utensil handle is longer than the widest portion of the food container/pan or on a clean surface.

Person in charge not performing duties; not ensuring consumers who order raw/under cooked animal foods are informed that the food is not sufficiently cooked to ensure safety. Observed online menu with advisory notice but missing on printed menus. CA: Provide advisory as the following code 511-6-1-.04(7)(e) requires: 2. Disclosure shall include: (i) A description of the animal-derived foods, such as “hamburgers (can be cooked to order);” and 3. The reminder shall include asterisking the animal-derived foods requiring disclosure to a footnote that states: (i) Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness; Pf

Person in charge not performing duties; Observed employee wash gloved hand and glove changes were infrequent. CA: Monitor employee handwashing to ensure employees are effectively cleaning their hands.

Person in charge not performing duties; observed coleslaw cooling in top of prep cooler where not cooling rapidly and not being monitored. CA: PIC shall monitor cooling and ensure employees are using proper methods to rapidly cool time/temperature control for safety food. COS: Coleslaw placed in freezer immediately and temperature monitored with thermometer.

Person in charge (PIC) not performing duties; PIC was unaware needed procedure and plan in place for use of vac master machine to seal TCS foods and keep sealed for longer than 48 hours. CA: Must temporarily cease use of freezing product and provide proper documentation for department review to resume. Discard any product sealed for more than 48 hours.

Observed employee with soiled apron working with food, equipment, utensils, linens, single service items, or single use articles. Observed a different employee wash gloved hands. CA: Provide changes of clean aprons for staff and change gloves prior to washing hands. Code: Employees shall maintain a high degree of personal cleanliness and shall use good hygienic practices during all working periods in the food service establishment.

Observed trash bins left uncovered and / or open and missing drain plugs. CA: close receptacles and install drain plugs.

Various physical areas in need of finishing discussed during inspection. CA: walls, ceiling, and coved base must be smooth, durable, and easily cleanable. Reseal coved base to wall, seal raw wood, replace ceiling tiles where damaged or missing, etc.

Observed portions of the ceiling exposed, in need of tiles and finishing.

Violation Code Reference 511-6-1.07(5)(a),(b) - Good Repair, physical facilities maintained; Cleaning, Frequency & Restrictions, cleaned often enough to keep them clean (C) (5) Maintenance and Operation.

(a) Good Repair. All physical facilities shall be maintained in good repair.

(b) Cleaning, Frequency and Restrictions.

1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

2. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing.