Maple Street Biscuit

Inspector notes: Observed flour and sugar in storage bins in the main kitchen stored uncovered. Observed no covering for the battering station during times of low activity. CA: Advised PIC to ensure food is stored in covered containers during low activity to protect from overhead contamination.

Inspector notes: Observed packaged butter stored in standing water in the main kitchen RIC. Advised PIC to remove the box of butter to a dry RIC unit.

Inspector notes: Observed accumulations in the hot holding - warmer cabinet in the main kitchen. Also, observed accumulations in multiple reach in coolers and a reach in freezer in the main kitchen which contained buttermilk, waffle batter and frozen food items. Also, observed accumulation of food spillage in the WIC of the main kitchen. CA: Advised PIC to ensure nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Inspector notes: Observed grease build up on the floors, ceilings, and walls of the main kitchen in the cooking and warewashing area. Also, observed an accumulation of food spills on the floor of the WIC. CA: Advised PIC to ensure all physical facilities have the necessary cleaning done due to spills and that physical facilities are cleaned as often as necessary to keep them cleaned.

Inspector notes: Observed lack of quat test strips in facility. CA: Advised PIC to obtain test strips ASAP.

Inspector notes: Observed not most recent inspection score posted in facility. CA: Advised PIC to post most recent report after receiving email.

Inspector notes: Observed multiple items on the counter, in the prep top, and in the reach in holding above 41 degrees. 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. Removed sample for official hold; all other items discarded.

Inspector notes: Observed items held under heat lamp below 135f. 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. PIC discarded items.

Inspector notes: Observed sanitizer bucket used to clean reading 0ppm. Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration, and Hardness. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified under subsection (8)(b)3 of this Rule shall meet the requirements specified in DPH Rule 511-6-1-.07(6)(g), shall be used in accordance with the Environmental Protection Agency (EPA)-registered label use instructions P, and shall be used as follows: 1. A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart; P Concentration Range Minimum Temperature MG/L PH 10 or less oF (oC) PH 8 or less oF (oC)

Inspector notes: Observed food stored on counter and in reach in cooler 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. PIC discarded all items.

Inspector notes: Observed large amounts of grease and debris around the floors and walls of the facility. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. PIC will have the facility cleaned.

Inspector notes: Observed mulitple flies inside facility. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by: 1. Routinely inspecting incoming shipments of food and supplies; 2. Routinely inspecting the premises for evidence of pests; 3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under subsections (6)(e), (6)(m), and (6)(n) of this Rule; Pf and 4. Eliminating harborage conditions. PIC will eliminate harborage conditions and have pest control come to facility.