SKY LOUNGE CAFE

In-use utensils: properly stored — Inspector Note: Observed three in-use food scoops stored in a metal bin of standing water at 110°F beside the stovetop. In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 5. In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not time/temperature control for safety food; or 6. In a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at a frequency specified under DPH Rule 511-6-1-.05(7)(b)3(vi). PIC placed the metal container on the hot plate to heat the water and maintain a temperature above 135°F. Discussed with PIC to maintain the water temperature inside the metal bin containing in use utensils above 135°F at all times.

Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used — Inspector Note: Observed the can opener in the main kitchen with food debris present on both the piercing portion and the holding portion. Can Openers (C) (g) Can Openers. Cutting or piercing parts of can openers shall be readily removable for cleaning and for replacement. Discussed with PIC to move can opener to 3 compartment sink to be rewashed, rinsed, and sanitized thoroughly.

Warewashing facilities: installed, maintained, used; test strips — Inspector Note: Observed no test strips for the 3-compartment sink or sanitizer buckets. 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 Discussed with PIC to obtain test strips for 3 compartment sink and sanitizer buckets so that the concentration is not too low or too high.

Toxic substances properly identified, stored, used — Inspector Note: Observed sanitizer in the sanitizer buckets and three-compartment sink well above 200 ppm, with the test strips not registering a reading until the sanitizer was diluted multiple times. Chemical Sanitizers, Criteria (P) (g) Chemical Sanitizers, Criteria. Chemical sanitizers, including chemical sanitizing solutions generated on-site, and other chemical antimicrobials applied to food-contact surfaces shall: 1. Meet requirements specified in 40 CFR 180.940 Tolerance exemptions for active and inert ingredients for use in antimicrobial formulations (Food-contact surface sanitizing solutions) P, or COS: PIC diluted sanitizer bucket and 3 compartment sink to where sanitizer was within range. 200ppm chlorine

In-use utensils: properly stored — Inspector Note: Observed three in-use food scoops stored in a metal bin of standing water at 118°F beside the stovetop. In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 5. In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not time/temperature control for safety food; or 6. In a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at a frequency specified under DPH Rule 511-6-1-.05(7)(b)3(vi). PIC removed the scoops to be washed in the three-compartment sink, discarded the water from the metal bin, and replaced it with a clean, empty bin. Discussed the proper methods for storing in-use utensils.

Nonfood-contact surfaces clean — Inspector Note: Observed build up of dried food debris and dust on nonfood-contact surfaces such as the outside of condiment bottles and multiple lids of containers throughout the main kitchen. 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. Discussed with PIC that nonfood contact surfaces shall be thoroughly and more often.

Food separated and protected — Inspector Note: Observed box of cabbage stored directly below a bin of raw marinated chicken inside of the walk-in cooler. 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)(IV) 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) Fruits and vegetables before they are washed;(II) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, P and COS: PIC rearranged the foods so that the cabbage was moved to a shelf with other vegetables, and the raw chicken was placed on the bottom shelf away from cooked foods and produce.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed black organic matter along the interior roof of the ice machine and excessive buildup of black organic matter on both the interior and exterior surfaces of the ice machine lid. Equipment, Food-Contact Surfaces,& Utensils (Pf) (7) Cleaning of Equipment and Utensils. (a) Equipment, Food-Contact Surfaces, and Utensils. 1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf. PIC disconnected the ice machine to allow the ice to melt. Discussed with PIC to burn/discard all ice and thoroughly clean and sanitize the ice machine before refilling with new ice. Advised that if the black organic matter cannot be effectively removed, affected parts of the unit should be replaced.