V12

In-use utensils: properly stored — Inspector Note: Observed several food bins that stored Flour, Seasonings, etc. with bowls or other storage containers without handles fully submerged in the food. COS: PIC removed all bowls and items used for scooping out of the food. 511-6-1.04(4)(k) - 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); 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 several metal food containers with old date marking labels on them after they have been washed and stored among other cleaned dishes. COS: PIC removed all old labels and rewashed the containers. 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.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed the blade of the can opener with extreme amounts of build up of debris on it. CA: 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.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed the dishwasher failed to produce proper sanitizing solution of 50ppm - 100ppm. PIC was advised to have the dishwasher chemicals addressed by the service company to reach the proper levels for sanitation.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed the ice machine with black organic matter on the deflector plate. COS: PIC began to clean and sanitized the Ice machine. 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.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed bar dishwasher producing high concentration of chlorine when tested with chlorine testing strips. CA: advised PICs to no longer use the dishwasher at the bar and to use the dishwasher in the main kitchen for cleaning and sanitizing. PIC was advised to contact their provider as well. Dishwashers using chlorine should test between 50-100 ppm.