MADINA RESTAURANT

Proper cooling methods used: adequate equipment for temperature control — Inspector Note: Observed two pan cooked spaghetti improperly cooling in the walk in cooler at 70F and cooked goat meat at 56F and cooked beans below 41F (lentil and pinto) tightly closed in the walk in cooler. CA: Informed person in charge to following methods for cooling. (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. COS: Items was placed in the deep freezer and utilize ice bath for a proper cooling.

Utensils, equipment and linens: properly stored, dried, handled — Inspector Note: Observed unclean rags on top of the reach in freezer next to a vegetable cutting board. CA: Clean linens shall be free from food residues and other soiling matter. COS; Rag was removed to be cleaned.

Nonfood-contact surfaces clean — Inspector Note: Observed the gaskets for the prep top cooler to be unclean with food/debris build up as well as the gasket of the walk in freezer. Observed the outside of the ice machine to be unclean, dry food storage containers to be unclean. CA: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Garbage/refuse properly disposed; facilities maintained — Inspector Note: boxes, cans, bags of trash, and other items on the floor around the trash can. Heavy build up. CA- refuse receptacles not meeting the requirements specified under subsection (5)(d)1 of this Rule such as receptacles that are not rodent-resistant, unprotected plastic bags and paper bags, or baled units that contain materials with food residue may not be stored outside. 2. Cardboard or other packaging material that does not contain food residues and that is awaiting regularly scheduled delivery to a recycling or disposal site may be stored outside without being in a covered receptacle if it is stored so that it does not create a rodent harborage problem.

Physical facilities installed, maintained, and clean — Inspector Note: Observed floor tiles across the kitchen, including the walk in cooler to be broken/disrepair. CA: Good Repair. All physical facilities shall be maintained in good repair.

Adequate ventilation and lighting; designated areas used — Inspector Note: Observed one closed water bottle that was partially consumed on the top of the prep top cooler of the main kitchen. Designated Areas for Employee Activity, located to prevent contamination of food, equipment, utensils, linens, & single service articles (C) (b) Designated Areas for Employee Activity. 1. Areas designated for employees to eat, drink, use tobacco products and electronic devices shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. 2. Lockers or other suitable facilities shall be located in a designated room or area where contamination of food, equipment, utensils, linens and single-service and single-use articles cannot occur. PIC discarded partially consumed water bottle. Discussed with PIC that a designated place shall be provided where employees can store personal items or beverages

Toxic substances properly identified, stored, used — Inspector Note: Observed sanitizer bucket at 200ppm+. CA: Chemical sanitizers, including chemical sanitizing solutions generated on-site, and other chemical antimicrobials applied to food-contact surfaces shall meet the food safety requirement. COS: Corrected to 50ppm.

Proper cooling methods used: adequate equipment for temperature control — Inspector Note: Observed curry sauce cooling at room temperature underneath stove (86F). Also observed cooked beef sitting out counter cooling at room temperature (58F). 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. COS: Curry underneath stove was voluntarily discarded, and beef was moved to cooler to properly cool.

In-use utensils: properly stored — Inspector Note: Observed tongs laying horizontally inside the prep-top cooler, with the handle portion touching cut lettuce. Also observed unclean scoops, with food debris present, used to cook hot foods and stored on the prep table near the stovetop. 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; 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); PIC lifted tongs outside of the cut lettuce so that the handle side was not in contact with the cut lettuce. PIC also moved unclean scoops to 3 compartment sink to be washed.

Utensils, equipment and linens: properly stored, dried, handled — Inspector Note: Observed at least 5 pans stacked wet on dish rack. Equipment & Utensils, Air-Drying Required (C) (10) Protection of Clean Items. (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. Discussed with PIC, to stack wet dishes inverted or in a manner that allows for proper air drying.

Adequate ventilation and lighting; designated areas used — Inspector Note: Observed one closed water bottle that was partially consumed on the top of the prep top cooler of the main kitchen. Designated Areas for Employee Activity, located to prevent contamination of food, equipment, utensils, linens, & single service articles (C) (b) Designated Areas for Employee Activity. 1. Areas designated for employees to eat, drink, use tobacco products and electronic devices shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. 2. Lockers or other suitable facilities shall be located in a designated room or area where contamination of food, equipment, utensils, linens and single-service and single-use articles cannot occur. PIC discarded partially consumed water bottle. Discussed with PIC that a designated place shall be provided where employees can store personal items or beverages.

Insects, rodents, and animals not present — Inspector Note: Observed live roach crawl behind the wall outlet of the main kitchen and one dead roach inside the vegetable sink. Controlling Pests (Pf, C) (k) Controlling Pests. 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. Discussed with PIC to eliminate harborage conditions and contact pest control in order to eliminate pests.

Hands clean and properly washed — Inspector Note: Observed a food service employee drop tongs on the main kitchen floor, place the tongs in the three-compartment sink, and then return to food preparation without washing hands or changing gloves. Also observed a food service employee touch an unclean wall while wearing gloves and then return to food preparation without washing hands or changing gloves. When to Wash (P) (c) When to Wash. 1. Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles P and: (i) After touching bare human body parts other than clean hands and clean, exposed arms; P (ii) After using the toilet room; P (iii) After caring for or handling service animals or aquatic animals; P (iv) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco products or electronic devices that simulate tobacco smoking, eating or drinking, except for drinking from a closed beverage container and the container is handled to prevent contamination of the hands;P (v) After handling soiled equipment or utensils; P (vi) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; P (vii) When switching between working with raw food and working with ready-to-eat food; P (viii) Before donning gloves to initiate a task that involves working with food; P and (ix) After engaging in other activities that contaminate the hands. P 2. All employees shall wash hands before leaving the restroom. All food employees leaving the restroom shall wash their hands again upon re-entering the food preparation area. P Discussed with PIC to educate employees on when to wash and change gloves.

Proper cold holding temperatures — Inspector Note: Observed cut lettuce inside of prep top cooler with a temperature of 48F and cut lettuce inside of walk in cooler with a cold holding temperature of 45F. PIC voluntarily discarded cut lettuce inside of walk-in cooler and prep top cooler. Discussed with PIC, that lettuce shall reach cold holding temperatures of 41F or below before being stored inside cold holding units.