| 1-15-2020 |
Wiping cloths used to wipe service counters, scales or other surfaces that may come into contact with food shall be used only once unless kept in clean water with sanitizer. (114135, 114185, 114185.1, 11485.2, 114185.3)
| 1.00 |
Cloths used to wipe service counters, scales, and other surfaces that may directly or indirectly contact food shall be used only once until laundered or may be used repeatedly if held in a sanitizing solution, as described below. Cloths used with raw foods of animal origin shall be used only once until laundered or may be used repeatedly if kept in a separate container of sanitizing solution, as described below:
(1) Contact with a solution of 100 ppm available chlorine solution for at least 30 seconds.
(2) Contact with a solution of 25 ppm available iodine for at least one minute.
(3) Contact with a solution of 200 ppm quaternary ammonium for at least one minute.
(4) Contact with any chemical sanitizer that meets the requirements of Section 180.940 of Title 40 of the Code of Federal Regulations when used in accordance with the manufacturer's use directions.
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(1) Observed dry cloth on surface below coffee brewer to catch drips, and rag in a bucket with no sanitizer. Increase use of sanitizer bucket / rag combinations, and keep all wiping cloths in sanitizer solution when not in use. Recommend "2 rag" buckets to ensure cloths remain in solution for the required time to help kill germs / prevent cross contamination. Distribute sufficient rag buckets in convenient locations so as to encourage proper use.
(2) Observed strength of quat solution in rag bucket in deli area initially reading approximately 100 PPM quat. Solution immediately remixed to 200 PPM. Recommend increasing frequency of checks of sanitizer solution strength to ensure they are changed whenever the solution drops below its effective strength.
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0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
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| 1-15-2020 |
The potable water supply shall be protected with a backflow or back siphonage protection device, as required by applicable plumbing codes. (114192) All plumbing and plumbing fixtures shall be installed in compliance with local plumbing ordinances, shall be maintained so as to prevent any contamination, and shall be kept clean, fully operative, and in good repair. Any hose used for conveying potable water shall be of approved materials, labeled, properly stored, and used for no other purpose. (114171, 114189.1, 114190, 114192.1, 114193, 114193.1, 114195, 114197, 114199, 114201, 114269)
| 1.00 |
All plumbing and plumbing fixtures shall be installed in compliance with local plumbing ordinances, shall be maintained so as to prevent any contamination, and shall be kept clean, fully operative, and in good repair.
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Observed maximum temperature of water at the front deli utility sink is 116 degrees. Repair this sink so as to provide water at not less than 120 degrees, or remove this extra sink.
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0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
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| 1-15-2020 |
A person proposing to build or remodel a food facility shall submit plans for approval before starting any new construction or remodeling of any facility for use as a retail food facility. (114380, 114381)
| 0.00 |
A person proposing to build or remodel a food facility shall submit complete, easily readable plans drawn to scale and specifications to the Division of Environmental Health and obtain approval prior to starting any project.
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NOTE: eikon e2s ovens observed on site (2) [model enSDBMV6DFUBKUS], not in use yet, unsure if they were submitted for plan review / approval. Do not use until verification of commercial grade status / possible need for plan review is confirmed. Ensure any future projects that include changes or remodel / additions to food prep, storage, or related areas are submitted to MCDEH before commencing with project. Approval in writing is required for all such projects.
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0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
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| 1-15-2020 |
All utensils and equipment shall be fully operative, clean, and in good repair. (114115, 114175). All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, 114130.6, 114132, 114133, 114137, 114139, 114143, 114153, 114155, 114163, 114165, 114167, 114169, 114172, 114175, 114177, 114180, 114182)
| 1.00 |
Equipment food-contact surfaces and utensils shall be clean to sight and touch. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other debris accumulations.
Keep all food facilities, and all utensils, display cases, windows, counters, shelves, tables, refrigeration units, sinks, dishwashing machines, and other equipment or utensils used in the storage, preparation, sale, service, and display of food, clean, fully operative, and in good repair.
The non-food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Equipment shall be reassembled so that food-contact surfaces are not contaminated.
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(1) Observed damage to the laminated type cabinet doors below the coffee brewing area, and the front edges of several laminated type cabinets in lower portions of various food storage areas throughout the drink island and kitchen / deli prep areas. Repair or replace surfaces such that they are smooth, easily cleanable, non porous, and meet a commercial grade standard.
(2) Observed pastry display cooler (freshly made cheesecake tarts cooling on upper shelf, prepared/baked less than 6 hours ago) reading 47-53 degrees ambient. Cheesecakes relocated to salad cooler. Do not use this unit for the display or storage of PHF food items until it is repaired or replaced / shown capable of consistently holding temperature at or below 41 degrees at all times.
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0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
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| 1-15-2020 |
All nonfood contact surfaces of utensils and equipment shall be clean. (114115, 114130.4)
| 1.00 |
Clean nonfood contact surfaces of equipment at a frequency necessary to prevent accumulation of residue.
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Observed minor accumulation of dust debris on the fan blade guards of the walk in ice cream freezer. Increase cleaning frequency so as to prevent the accumulation of visible residue.
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0110 RETAIL MARKET<2000 SQ FT (HM3)
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