Benton Village of Stockbridge

Observed wiping cloths stored in quat sanitizing solution of 0ppm. Team member corrected on site. 511-6-1.04(4)(m) - Wiping Cloths, Use Limitation (C) (m) Wiping Cloths, Use Limitation.

1. Cloths in-use for wiping food spills from tableware and carry-out containers that occur as food is being served shall be:

(i) Maintained dry; and

(ii) Used for no other purpose.

2. Cloths in-use for wiping counters and other equipment surfaces shall be:

(i) Held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n); and

(ii) Laundered daily.

3. Cloths in-use for wiping surfaces in contact with raw animal foods shall be kept separate from cloths used for other purposes.

4. Dry wiping cloths and the chemical sanitizing solutions in which wet wiping cloths are held between uses shall be free of food debris and visible soil.

5. Containers of chemical sanitizing solutions in which wet wiping cloths are held between uses shall be stored off the floor and used in a manner that prevents contamination of food, equipment, utensils, linens, single-service, or single-use articles.

6. Single-use disposable sanitizer wipes shall be used in accordance with EPA-approved manufacturer’s label use instructions.

Observed walk in cooler shelves and clean dish shelves with debris. Observed grey walk in cooler shelve with rust. Have all shelves cleaned and rusted shelves painted with food grade paint.

511-6-1.05(7)(d) - Nonfood-Contact Surfaces (C) (d) Nonfood-Contact Surfaces. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

Observed walls of the kitchen by the cooking equipment in need of cleaning due to grease build up. Observed paint peeling from the ceiling above the walk in cooler and freezer.

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.

3. If present, playground equipment and associated areas shall be maintained in a clean and sanitary condition. In addition, a cleaning and sanitizing plan along with cleaning and sanitizing records for playground equipment and associated areas shall be maintained within the food service establishment for review upon request by the Health Authority. Further, such cleaning and sanitizing plan for employees to follow in the event of encountering vomitus or fecal matter shall be included and submitted at the time of permit application as specified in DPH Rule 511-6-1-.02(1)(c). Pf

Observed light shield missing in dry storage room.

511-6-1.07(2)(i) - Light Bulbs, Protective Shielding (C) (i) Light Bulbs, Protective Shielding.

1. Except as specified in paragraph 2 of this subsection, light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food; clean equipment, utensils, and linens; or unwrapped single-service and single-use articles.

2. Shielded, coated, or otherwise shatter-resistant bulbs need not be used in areas used only for storing food in unopened packages, if:

(i) The integrity of the packages cannot be affected by broken glass falling onto them; and

(ii) The packages are capable of being cleaned of debris from broken bulbs before the packages are opened.

3. An infrared or other heat lamp shall be protected against breakage by a shield surrounding and extending beyond the bulb so that only the face of the bulb is exposed.

Observed pre-rinse sink faucet leaking.

511-6-1.06(2)(r) - System Maintained in Good Repair (P, C) (r) System Maintained in Good Repair. A plumbing system shall be repaired according to law; P and maintained in good repair.

Observed plates and bowls not stored inverted on the serving line. Observed silverware stored uncovered. Manager corrected on site.

511-6-1.05(10)(e)1,2,4 - Equipment, Utensil, Linens, stored 6" off floor in clean, dry location (C) (e) Equipment, Utensils, Linens, and Single-Service and Single-Use Articles.

1. Except as specified in paragraph 4 of this subsection, cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored:

(i) In a clean, dry location;

(ii) Where they are not exposed to splash, dust, or other contamination; and

(iii) At least 6 inches (15 centimeters) above the floor. 2. Clean equipment and utensils shall be stored as specified under paragraph 1 of this subsection and shall be stored:

(i) In a self-draining position that allows air drying; and

(ii) Covered or inverted. 4. Items that are kept in closed packages may be stored less than 6 inches (15 centimeters) above the floor on dollies, pallets, racks, and skids that are designed as specified under subsection (2)(hh) of this Rule.

Observed preset knives, spoons, and forks on the dining tables unwrapped before serving. Please have preset tableware wrapped or covered.

511-6-1.05(10)(i) - Preset tableware wrapped/covered; Unused settings removed from table (C) (i) Preset Tableware.

1. Except as specified in subsection 2(i) below, tableware that is preset shall be protected from contamination by being wrapped, covered, or inverted.

2. Preset tableware may be exposed if:

(i) Unused settings are removed when a consumer is seated; or

(ii) Settings not removed when a consumer is seated are cleaned and sanitized before further use.

Observed sink and surface test strips for quat sanitizer solution. Please obtain the proper test strips for quat sanitizer solution.

511-6-1.05(3)(h),(i),(j) - Temperature Measuring Device, Manual Warewashing; Sanitizing Solutions, Testing Device (Pf) (h) Temperature Measuring Devices, Manual and Mechanical Warewashing.

1. In manual warewashing operations, a temperature measuring device shall be provided and readily accessible for frequently measuring the washing and sanitizing temperatures. Pf

2. In hot water mechanical warewashing operations, an irreversible registering temperature indicator shall be provided and readily accessible for measuring the utensil surface temperature. Pf

(i) Sanitizing Solutions, Testing Devices. A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided. Pf

j) Cleaning Agents and Sanitizers.

1. Cleaning agents that are used to clean equipment and utensils as specified under section (7) of this Rule, shall be provided and available for use during all hours of operation. Pf

2. Except for those that are generated on-site at the time of use, chemical sanitizers that are used to sanitize equipment and utensils, as specified under Section (8) of this Rule, shall be provided and available for use during all hours of operation. Pf

Observed no lighting in the chemical storage room.

Observed previous ServSafe manager no longer at this establishment. Manager advised that her ServSafe was expired. Please obtain a new ServSafe certification withing 60 days.

Observed white food ingredients without a common name label. Manager stated that the food ingredients were sugar and flour. Manager was advised to label the containers with a common name label for white colored food ingredients.

Observed hot water faucet on the 3 compartment sink with a leak. Please have leak repaired.

Observed bags of trash, old grease, and a toilet around the dumpster area. Please keep dumpster area free of accumulation to prevent the attraction of pests.

Observed baseboards missing on the wall to the right of the back kitchen door. Observed a hole by the kitchen entrance where a sink was removed. Observed a hole above the dishwashing area. Please have all holes covered and baseboards installed.

Mold substances observed on interior surface of ice machine.

Observed outdoor dumpster door left opened. Please keep all doors of the dumpsters closed to prevent pest entry.

Observed corner wall by the back door in disrepair. Observed dust accumulation on walls and vent by the back door. Observed hole in the back door that needs to be covered.

Items in ice bath used for service (tuna salad & pasta salad with cut tomatoes) were cold held above 41F. Items were previously prepped, therefore PIC placed both items in the walk in freezer for rapid cooling (COS).

Observed mold like substance inside ice scoop holder. PIC placed holder to be cleaned and sanitized (COS).

There was no paper towels available for use at any of the handwashing sinks. PIC placed paper towels at hand sink.

There was a presence of mold in both kitchen ice machines. PIC cleaning ice machines