Mary Mac's Tea Room

Proper eating, tasting, drinking, or tobacco use — Inspector Note: Observed reusable cups in the main kitchen. CA advised PIC that only single use cups can be used in the main kitchen. 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.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed soda nozzle unclean with black buildup. CA advised PIC to clean nozzles regularly. Equipment food-contact surfaces and utensils shall be clean to sight and touch

Proper cold holding temperatures — Inspector Note: Observed TCS food in Preptop cooler to be above 41 degrees. CA advised PIC to maintenance cooler. Time/Temperature Control for Safety Food, Hot and Cold Holding. 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, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above

Contamination prevented during food preparation, storage, display — Inspector Note: Observed pastries stored inside of the WIF without proper coverage, exposed directly to icicles. CA: Advised PIC food shall be protected from contamination that may result from a factor or source not specified under paragraphs (a) through (y) of this subsection.

Insects, rodents, and animals not present — Inspector Note: Observed the presence of fruit flies along the dump sink area of service bar. CA: Advised PIC The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by using methods, if pests are found, such as trapping devices or other means of pest control.