Food Inspections

Carolines on Main

Inpection Notes

1-2A - pic present, demonstrates knowledge, performs duties 511-6-1.03(1)(a)-(c)1,4,5,6-14,15, 16 - demonstration of knowledge (pf) Points: 4 Corrected during inspection?: No Repeat: No Inspector Notes: Observed more than 3 priority items marked out of compliance during routine inspection. Based on the risk of foodborne illness inherent to the food service operation, during inspections and upon request, the person in charge shall demonstrate to the Health Authority knowledge of foodborne disease prevention, application of the Hazard Analysis Critical Control Point principles, and the requirements of this Chapter. The person in charge shall demonstrate this knowledge in one of the following ways: (a) Compliance with Chapter. Complying with this Chapter by having no violations of Priority Items during the current inspection. Note: PIC will ensure all items are addressed and corrected by the next routine inspection. 2-1C - no bare hand contact with ready-to-eat foods or approved alternate method properly followed 511-6-1.04(4)(a)1,2,3,4(i) - preventing contamination from hands (p), (pf), (c) Points: 9 Corrected during inspection?: Yes Repeat: No Inspector Notes: Observed food employee (cook) touch a cooked hamburger patty and them immediately grabbed sliced cheese. Except when washing fruits and vegetables or as specified under subsection (a)4, food employees shall not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment. COS: PIC voluntarily instructed food employee (cook) to discard hamburger patty and sliced cheese and then ensured the food employee washed their hands and put on gloves before returning to work. 4-2A - food stored covered 511-6-1.04(4)(c)1(iv) - packaged & unpackaged food, food stored covered(c) Points: 4 Corrected during inspection?: Yes Repeat: No Inspector Notes: Observed multiple containers of food stored uncovered. 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. COS: PIC covered all food that was uncovered. 4-2B - food-contact surfaces: cleaned & sanitized 511-6-1.05(6)(n) - manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration, hardness (p,pf) Points: 4 Corrected during inspection?: Yes Repeat: No Inspector Notes: Observed chlorine sanitizing solution for ware-wash machine to have concentration of 0 ppm. Chlorine sanitizing solution shall have minimum concentration of 50 ppm. COS: Chlorine sanitizing solution concentrate bucket was observed to be low and needed to be replaced. Concentration measured to be 50-100 ppm. 6-1A - proper cold holding temperatures 511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p) Points: 9 Corrected during inspection?: Yes Repeat: No Inspector Notes: Observed several TCS foods stored in PTC and Underneath PTC to be cold-holding above 41F. Please see temperature log. 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. COS: PIC voluntarily discarded all food that was observed to be out of temperature. 12B - personal cleanliness 511-6-1.03(5)(g) - jewelry (c) Points: 3 Corrected during inspection?: Yes Repeat: Yes Inspector Notes: **First Consecutive Repeat Violation** Observed food employees wearing rings/bracelets while actively preparing food. Except for a plain ring such as a wedding band food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food. COS: PIC voluntarily instructed food employees to remove rings/bracelets and wash their hands before returning to work. EHS recommended kitchen staff portion out sauces into cups for wait staff to easily grab and serve to prevent cross contamination. The current process involved wait staff preparing sauce cups without maintaining personal cleanliness per the Chapter 511-6-1.

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