Newk's Eatery

Proper cold holding temperatures — Inspector Note: Observed multiple TCS foods in prep top cooler 3 cold holding at temperatures above 41F. (See temperature log) CA: 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 41°F (5°C) or below. COS: The TCS foods in the cooler were discarded and replaced with properly cold holding foods from the walk in cooler and placed on ice. Discussed with PIC that it is best to make orders from other prep top coolers that are working until the prep top cooler in disrepair is fixed.

Time as a public health control: procedures and records — Inspector Note: Observed chopped lettuce being held on a 4 hour time as a public health control without a label or documentation of when the salad was prepared or when it should be discarded. CA: If time without temperature control is used as the public health control up to a maximum of 4 hours: 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. 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. COS: The time labels for when the salad must be served or discarded by.

Proper cooling methods used: adequate equipment for temperature control — Inspector Note: Observed romaine and mixed spring lettuces that were prepared at 11:00 am being used to serve to public. Observed lettuce in the walk in cooler cooling with lid tightly secured on container. CA: 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: The lids were removed from tightly secured lettuces. The lettuces that were sitting in the cold holding line to serve were placed in a container and placed in the walk in cooler.

Personal cleanliness — Inspector Note: Observed multiple food employees handling foods while wearing watches and/or bracelets. CA: Except for a plain ring such as a wedding band food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food. COS: Every food employee wearing a watch or jewelry removed them and washed their hands before continuing to handle foods.