The Hush Kitchen & Bar

511-6-1.05(7)(b) - Food Contact Surfaces and Utensils - Cleaning Frequency (P, C) (b) Equipment Food-Contact Surfaces and Utensils.

1. Equipment food-contact surfaces and utensils shall be cleaned: (iv) In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment:

(I) At a frequency specified by the manufacturer; or

(II) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. Note: Observed mold-like accumulation on chute of ice machine. PIC instructed to wash, rinse and sanitize ice machine by end of day, and to increase cleaning frequency to prevent future accumulation.

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

1. 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

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. Note: Observed cooked pork cooling in deep covered pans packed tightly in an ice bath where proper cooling could not occur. PIC redistributed pork into smaller quantities in shallower pans and move to the walk-in cooler to ensure proper cooling could take place.

511-6-1.06(1)(g),(h) - Water Supply, Capacity; Pressure (Pf) (g) Capacity.

1. The water source and system shall be of sufficient capacity to meet the peak water demands of the food service establishment. Pf

2. Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the food service establishment. Pf (h) Pressure. Water under pressure shall be provided to all fixtures, equipment, and nonfood equipment that are required to use water except that water supplied as specified under subsection (1)(k)1 and 2 to a temporary food service operation or in response to a temporary interruption of a water supply need not be under pressure. Pf Note: Observed vegetable prep sink to only reach a temperature of 76F. PIC stated they would have a plumber out to ensure temperature of sink reaches 110F or greater.

511-6-1.04(4)(k) - In-Use Utensils, Between-Use Storage (C) (k)Storage of In-Use Utensils. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored:

1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container;

2.In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon; Note: Observed a bin of dried black beans to have a to-go container being used as a scoop. PIC removed to-go container and placed a scoop with a handle in container wit the handle facing out of the dried black beans.

Shredded beef and beans were not being cooled properly. Beans in a large stock pot in smaller sink with ice only decreased 1 degree in 1 hour time cooling, a new method was developed to move the beans into shallower pans on ice and beans were checked at 52 degrees within two hours. Similar method was used for shredded beef which was cooled down to 70 degrees by the 2 hour mark. In the future use proper cooling methods when cooling down TCS foods.

Upon entry to facility whole carrots and beets were sitting in handwashing sink. These items need to be prepped using the veggie washing sink only. Items were voluntarily discarded.

Handwashing sink has a persistent leak underneath that needs to be addressed. The area around this sink is a slip hazard.

Cooking utensils (ladels, spoons, etc) hanging above handwashing sink. Relocate these items to an area where they can be protected from contamination.

Employee drinks located over clean dish area of dish pit and near prep top cooler in food prep area. Designate an area away from food prep and storage for employee drinks.

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)(III) of this subsection, separating raw animal foods during storage, preparation, holding, and display from:

(I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, P and

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

(III) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food.

(ii) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by:

(I) Using separate equipment for each type, P or

(II) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, P and Note: Inspector observed raw chicken in the walk in cooler on the top shelf next to raw salmon and above raw beef. Inspector also observed raw chicken above ready to eat food in the reach in cooler. Per regulation raw animal meat must be properly separated based off of cooking temperature. PIC voluntarily discarded food and educated staff.