Maple Street Biscuit Company

Inspector notes: Observed leak coming from evaporator blower (fan) in walk-in cooler and water dripping onto food beneath. Some food items such as tomatoes and strawberries were partially uncovered with visible water splashes on them. 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. COS by discarding contaminated items and moving others from beneath.

Inspector notes: Observed sausage being hot held around 103°F under heat lamp. Also observed breakfast potatoes being held at 120°F in steam table. TCS foods must be hot held at 135°F or above. COS by reheating.

Inspector notes: Observed dish washer handling dirty customer dishes while wearing gloves and failing to remove gloves and wash hands prior to putting up clean dishes. If used gloves shall be used for only one task such as handling dirty customer/kitchen dishes, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation (i.e., switching to handle clean dishes). COS by having employee remove gloves, wash hands, and rewash contaminated dishes.

Inspector notes: Observed final rinse temperature of high temp dish machine not reaching at least 160ºF. Dish machine ranged between 149.5-155ºF after several cycles.. Hot water mechanical operations by being cycled through equipment that is set up as specified under subsections (6)(e), (l), and (m) of this Rule and achieving a utensil surface temperature of 160ºF as measured by an irreversible registering temperature indicator. Temporary corrective action: discontinue use of dish machine and wash/sanitize all dishes in 3-comp sink until fixed.

Inspector notes: Observed several time/temperature control for safety (TCS) foods being cold held above 41°F in walk-in cooler. The temperature of most TCS food items were 41-42°F. Must lower ambient temperature of unit. Also observed half & half in stainless steel beverage server in dining area temping 43°F. Please advise, beverage server is not an effective means for long term cold hold. Must add ice and monitor temperature OR try using a 4 hour time as a public health control procedure.

Inspector notes: Observed no Employee Health Policy (EHP) where employees acknowledge they are aware of the reportable symptoms/illnesses for several staff members. Food employees and conditional employees must be informed in a verifiable manner of their responsibility to report in accordance with the Chapter, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food

Inspector notes: Observed paper towels not dispensing at hand sink in warewash area. Batteries may be dead. Must place roll of paper towels in vicinity if batteries can't be replaced today.

Inspector notes: Observed no clear clean-up procedure in place for vomiting and diarrheal events. PIC was unable to verbally explain procedure.

Inspector notes: Observed mold build up along interior portions of bulk ice machine. Ice machine must be emptied, cleaned, and sanitized within 72 hours. Must increase cleaning frequency to a rate that precludes mold accumulations. Health Authority recommends deep cleaning ice machine biweekly as mold grows in moist environments.

Inspector notes: Maximum registering thermometer for high temp dish machine was not working at time of inspection. Must fix or replace.

Inspector notes: Observed water pooling on floor in warewash area due to floors not being properly sloped to drain. This has been an issue at this facility for a while. Must fix flooring.

Inspector notes: Observed most recent inspection report of 80/B from 7/8/24 not posted. The score posted was a 90/A from 9/17/23. The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away. COS by posting correct score.

Inspector notes: Observed steak and vegetables (peppers) in steam table and chicken under heat lamp being hot held below 135°F. Steam table was sufficient, however small quantities of steak and peppers were being placed in unit. This makes it difficult to hold heat. COS by reheating.

Inspector notes: Observed time/temperature control for safety (TCS) foods in grill cooler being cold held above 41°F. Ambient temperature of cooler was about 46°F. COS by transferring TCS foods to ice bath.

Inspector notes: Observed no Employee Health Policy (EHP) where employees acknowledge they are aware of the symptoms/illnesses they must report to the Person-In Charge (PIC). Food employees and conditional employees must be informed in a verifiable manner of their responsibility to report in accordance with the Chapter, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food

Inspector notes: Observed mold build up along interior portions of bulk ice machine. Ice machine must be emptied, cleaned, and sanitized by end of day. Must increase cleaning frequency to a rate that precludes mold accumulations. Health Authority recommends deep cleaning ice machine biweekly as mold grows in moist environments.

Inspector notes: Observed no testing device for high temp dish machine. Must provide maximum registering thermometer or temperature stickers to ensure machines reaches at least 160.