Super Golden Buffet

Contamination prevented during food preparation, storage, display — Inspector Note: Observed boxes of food stored directly on the floor in the outdoor walk-in freezers (located outside/behind the kitchen). CA: PIC will reorganize all food items to ensure they are stored at least 6 inches off the floor to protect them from contamination. 1. Except as specified in paragraphs 2 and 3 of this subsection, food shall be protected from contamination by storing the food: (i) In a clean, dry location; (ii) Where it is not exposed to splash, dust, or other contamination; and (iii) At least 6 inches (15 cm) above the floor.

In-use utensils: properly stored — Inspector Note: Observed in-use utensils stored in standing water at room temperature 75F. COS: PIC cleaned and sanitized all utensils and will ensure that in-use utensils are stored either dry or in hot water maintained at 135°F or above. (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).

Utensils, equipment and linens: properly stored, dried, handled — Inspector Note: Observed stacks of clean pans wet-stacked before they had adequately air-dried. COS: PIC immediately rearranged the pans to allow for proper air drying before stacking. 10) Protection of Clean Items. (a) Equipment and Utensils, Air-Drying Required. After cleaning and sanitizing, equipment and utensils: 1. Shall be air-dried or used after adequate draining before contact with food; and 2. May not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry.

Food stored covered — Inspector Note: Observed multiple food containers stored uncovered in the walk-in cooler. COS: PIC covered all food containers to prevent them from contamination. iv) Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination;

Food properly labeled; original container — Inspector Note: Observed some food item that were not in their original container without proper labelling