Oil Lamp Restaurant

Observed four containers of macaroni and cheese tempting between 123°F -129°F and mashed potatoes (129°F) inside the warmer cabinet. Per person in charge stated the macaroni and cheese were placed inside the unit within two hours prior to my arrival and the mashed potatoes since 9 a.m. Ambient air temperature of the warmer cabinet is 138°F. 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 135°F or above. Employee removed the macaroni and cheese to oven to be reheated and mashed potatoes were discarded.

Observed employee chewing gum while handling food. Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. Employee discarded the gum.

Observed the in use dishwasher dispersing 0 parts per million (ppm) of chlorine sanitizer. 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: A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution of 50-100 ppm. Have the dishwasher serviced, use three compartment sink to wash, rinse and sanitize utensils/dishes.

Observed prepped pasta salad and cut leafy greens inside the reach in cooler tightly covered while in the cooling process.When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: Arranged in the equipment to provide maximum heat transfer through the container walls and loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. Employee air vented the food items.

Observed food particles located on the meat slicer. Told the meat slicer was not used during the Person In Charge (PIC) shift today. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Clean and sanitize the meat slicer.

Observed an employee's jacket and purse stored next to the single-use napkins in a storage area. All employee items must be stored away from food, single-use items, clean equipment, and clean linen. Place employee items inside of the employee locker/location at the establishement.

Observed prepped containers of coleslaw that were prepped this morning tightly covered and stacked while in the cooling process inside of the reach-in cooler. 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: Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. Corrected on Site (COS): The employee slightly covered (vented the food grade cover) and unstacked the containers of coleslaw. Educate staff on proper cooling procedures.

Observed prepped containers of Caesar salads that was prepped this morning tightly covered while in the cooling process. 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: Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. Employee placed the food on an ice bath due to the time the salads were prepped. Educate staff on proper cooling procedures.