O'riley's Food & Spirits

Inspector notes: CA: Time/Temperature Control for Safety Food, Hot and Cold Holding. 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. P OBSERVATION: Sliced tomatoes, cut tomatoes in the Dukers prep top cooler (left) and white cheese and yellow cheese stored in the right prep top cooler holding above 41F. COS- products were placed in the freezer to cool. See new readings in temp log.

Inspector notes: CA: 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 dr...

Inspector notes: CA: Single-service and single-use articles may not be reused. OBSERVATION: styrofoam cup used in the bulk container of food. COS-cup removed. Discussed with the PIC to use not use single service items and to use utensils with handles and to ensure that the handles do not touch the product.