SESSIONS STAND #2

Warewashing facilities: installed, maintained, used; test strips — Inspector Note: Observed the high rinse dish machine less than 160F, no color change. C/A: The temperature of the wash solution in spray type warewashers that use hot water to sanitize may not be less than: (i) For a stationary rack, single temperature machine, 165ºF (74ºC); Pf (ii) For a stationary rack, dual temperature machine, 150ºF (66ºC); Pf (iii) For a single tank, conveyor, dual temperature machine, 160ºF (71ºC) ; Pf or (iv) For a multitank, conveyor, multitemperature machine, 150ºF (66ºC). Pf NOTE: Facility may not use dish machine until approval from the health authority is given. Owner understands that facility must wash and sanitize dishes at the 3-compartment sink.

Insects, rodents, and animals not present — Inspector Note: Observed heavy small fly (either drain or fruit fly) behind the bar in the front food service area and light small fly activity in the main kitchen area. C/A: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by: 1. Routinely inspecting incoming shipments of food and supplies; 2. Routinely inspecting the premises for evidence of pests; 3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under subsections (6)(e), (6)(m), and (6)(n) of this Rule; Pf and 4. Eliminating harborage conditions.

Proper eating, tasting, drinking, or tobacco use — Inspector Note: Observed a food employee's ceramic coffee mug with coffee in it stored on a prep surface while food employee was actively prepping food for facility. C/A: Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. However, drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee’s hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles will be allowed. COS: coffee discarded and mug moved to designated employee belongings area; discussed code provision with owner and CFSM

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed heavy black build up on the interior portion of the ice dispenser for the bulk ice machine located in the main kitchen. C/A: Equipment food-contact surfaces and utensils shall be cleaned: 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. COS: ice discarded and ice machine interior cleaned to sight and touch

In-use utensils: properly stored — Inspector Note: Observed bulk containers of flour and sugar with the hand stored touching the food in the main kitchen. C/A: 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; 3.On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified under DPH Rule 511-6-1-.05(7)(b) and (8)(a);

Plumbing installed; proper backflow devices — Inspector Note: Observed the hand sink located in front of the prep top in the main kitchen with the hot water knob in disrepair. Facility has turn on hot water at the valve located under the sink. C/A: system shall be maintained in good repair.

Proper date marking and disposition — Inspector Note: EHS observed tcs items with prep dates of 11/16, 11/18, 11/19, and 11/20 stored in the prep top unit and RIC (next to prep top in the main kitchen). Observed roasted garlic butt without a date marking in the prep top unit located in the main kitchen. C/A: A food that requires datemarking shall be discarded if it: (i) Exceeds 7 days, not including the time that the product is frozen; P (ii) Is in a container or package that does not bear a date or day; P or (iii) Is inappropriately marked with a date or day that exceeds 7 days . COS: items discarded NOTE: Facility also had tcs items that were out of date stored in the 3-compartment sink; items discarded.

Utensils, equipment and linens: properly stored, dried, handled — Inspector Note: Observed several metal and plastic containers being wet stacked on a dish storage rack located in the ware washing area of the main kitchen. C/A: Equipment and Utensils, Air-Drying Required. After cleaning and sanitizing, equipment and utensils: 1. Shall be air-dried or used after adequate draining before contact with food; and 2. May not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry.

Insects, rodents, and animals not present — Inspector Note: Observed a heavy fruit fly activity behind the bar in the front food service area. Observed a sticky fly trap full of flies in the main kitchen. C/A: the presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by: 1. Routinely inspecting incoming shipments of food and supplies; 2. Routinely inspecting the premises for evidence of pests; 3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under subsections (6)(e), (6)(m), and (6)(n) of this Rule; Pf and 4. Eliminating harborage conditions.

Adequate handwashing facilities supplied & accessible — Inspector Note: 1.Observed the hand sink located near the prep top in the main kitchen, with a container of utensils stored in the sink while the hot water was running. 2. Observed a red sanitizer bucket stored in the hand sink located behind the bar. C/A: A handwashing facility may not be used for purposes other than handwashing. COS: items removed from the sink and water turned off

Food-contact surfaces: cleaned & sanitized — Inspector Note: 1.Observed heavy black mold-like build-up on the inside of the ice machine located in the main kitchen area. 2. Observed black mold like build up on the interior portion of the ice machine located behind the coffee bar. C/A: 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.

Time as a public health control: procedures and records — Inspector Note: PIC unable to provide written procedures for the items placed on time as a public health control. EHS observed items PIC stated were on time as a public health control not labeled with the time it was removed from temperature control or the time food is to be discarded. C/A:if time without temperature control is used as the public health control for a working supply of time/temperature control for safety food before cooking, or for ready-to-eat time/temperature control for safety food that is displayed or held for sale or service, written procedures shall be prepared in advance, maintained in the food service establishment, and made available to the regulatory authority upon request that specify: Pf (i) Methods of compliance with paragraphs 2(i) - (iv) or 3(i) through (v) of this subsection; and (ii) Methods of compliance with the cooling of time/temperature control for safety food that is prepared, cooked, and refrigerated before time is used as a public health control. Pf 2. If time without temperature control is used as the public health control up to a maximum of 4 hours: (i) Except as specified in paragraph 2.(ii) of this subsection, the food shall have an initial temperature of 41°F (5°C) or less when removed from cold holding temperature control, or 135°F (57°C) or greater when removed from hot holding temperature control;P (ii) The food may have an initial temperature of 70°F (21°C) or less if; (I) It is a ready-to-eat fruit or vegetable that upon cutting is rendered a time/temperature control for safety food, or (II) It is a ready-to-eat hermetically sealed food that upon opening is rendered a time/temperature control for safety food, (III) The food temperature does not exceed 70°F (21°C) within a maximum time period of 4 hours from the time it was rendered a time/temperature control for safety food; and (IV) The food is marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is rendered a time/temperature control for safety food as specified in paragraph 2.(ii)(I) and (II). (iii) The food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control;Pf (iv) 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;P and (v) The food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded. COS: items discarded; EHS left TPHC procedures template and discussed code provision with PIC NOTE: Per PIC (Micah P.) breakfast items (for the egg toast) are removed from temperature control at 7:30am and discarded at 11:30.

Proper date marking and disposition — Inspector Note: EHS observed items with prep dates of 9/27, 10/15, 10/10, 10/22, and 10/23 stored in the prep top unit and RIC (next to prep top in the main kitchen). Observed blueberry muffin batter (contains eggs) with a prep date of 10/24. C/A: A food that requires datemarking shall be discarded if it: (i) Exceeds 7 days, not including the time that the product is frozen; P (ii) Is in a container or package that does not bear a date or day; P or (iii) Is inappropriately marked with a date or day that exceeds 7 days . COS: items discarded