North Avenue Dining

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed debris on apple drink dispenser nozzle; dark mold like buildup on ice-machine food contact surface, debris observed on can opener, CA- clean and sanitize affected food contact surface and maintain clean to sight and touch. 511-6-1.05(7)(a)1 - 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.

Proper hot holding temperatures — Inspector Note: Observed several containers of TCS food (cooked chicken, hotdogs, hamburgers) throughout the facility hot held below 135 F. 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 or 135°F (57°C) or above. CA- Advised PIC to rapidly reheat to required temperature and return to hotholding at 135F or discard immediately.

Time as a public health control: procedures and records — Inspector Note: Observed TCS food (pasta, vegetable sandwiches) held using held using time as a public health control was not marked with the required prep/discard time; Establish and follow an effective TPHC system and marked ALL food with the required prep/discard time. 511-6-1.04(6)(i) - Time as a Public Health Control (TPHC) (P, Pf, C) (i) Time as a Public Health Control. 1. Except as specified under paragraph 4 of this subsection, 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

Proper cooling methods used: adequate equipment for temperature control — Inspector Note: Observed sliced cheese cooling after preparation on a plate tightly wrapped with plastic wrap, not allowing for proper air flow to product. Corrected on site - plastic wrap removed from cooling product. 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.

Thermometers provided and accurate — Inspector Note: Observed 2 reach-in coolers in the front food service areas and one walk-in cooler in the main kitchen area missing thermometers to measure the ambient temperatures of the equipment. Corrected on site - thermometers provided for units. Temperature Measuring Devices. 1. In a mechanically refrigerated or hot food storage unit, the sensor of a temperature measuring device shall be located to measure the air temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot food storage unit. 2. Except as specified in paragraph 3 of this subsection, cold or hot holding equipment used for time/temperature control for safety food shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display. 3. The requirement in paragraph 2 of this subsection does not apply to equipment for which the placement of a temperature measuring device is not a practical means for measuring the ambient air surrounding the food because of the design, type, and use of the equipment such as insulated food transport containers and salad bars. 4. Temperature measuring devices shall be designed to be easily readable. 5. Food temperature measuring devices and water temperature measuring devices on warewashing machines shall have a numerical scale, printed record, or digital readout in increments no greater than 1ºC or 2ºF in the intended range of use.

In-use utensils: properly stored — Inspector Note: Observed utensils at the pizza station held between uses in containers of water with temperatures of 93, 94, and 97 degrees F. Corrected on site - utensils moved to warewashing area, PIC advised that they would use hot water from dispenser and change more frequently. 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); 4.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).

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed dark spots with the appearance of mold on the interior of the ice machine in the main kitchen area. Corrected on site - PIC contacted cleaning personnel who removed ice for cleaning and sanitizing of machine. Observed table-mounted can openers with food residue and buildup on the blades. Corrected on site - can openers relocated to warewashing area for cleaning and sanitizing. Equipment food-contact surfaces and utensils shall be clean to sight and touch.