Mad Greens

Inspector notes: Observed drain pipe from Reduced Pressure Zone valve connected to soda bibs near dish machine discharging into a bucket on floor. Pipe has minimal leaking. All discharge piping for mounted backflow devices must be routed to a floor drain/sink. Must repair all plumbing to a state of good repair prior to next routine inspection. Discussed with PIC to have a plumber install piping routed to nearest floor drain under dish machine

Inspector notes: Observed small containers of cooked chicken (45*F-51*F), roasted peppers (48*F-58*F), chickpea hummus (64*F), cut lettuce (54*F), and pre-cooked pasta noodles (48*F) in lower reach in and standing side unit. Per PIC, all items out of temperature were prepped this morning, approximately 2.5-3 hours prior. All containers were covered, with hummus and roasted peppers containers double stacked and pushed to back of unit with other containers (containing non-TCS items) placed around. All cooling and cold holding equipment was observed to be functioning properly, with minimum temperatures ranging between 32*F-38*F. Per person-in-charge (PIC), food prep occurs daily, with cooked chicken cooled on a sheet pan and then portioned into containers, roasted peppers and hummus prepared at ambient room temperature, and lettuce and pasta noodles prepared from refrigeration. Discussed cooling methods with PIC. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be arranged in the equipment to provide maximum heat transfer through the container walls; and loosely covered, or uncovered if protected from overhead contamination, during the cooling period to facilitate heat transfer from the surface of the food. PIC relocated some TCS food items to walk-in and rearranged remaining containers in reach-in units to rapidly cool to 41*F at time of inspection

Inspector notes: Observed white cheddar cheese sauce (internal temperature 122*F) in a hot well. The person-in-charge (PIC) indicated it had been reheated more than 2 hours before inspection. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. All TCS (time/temperature controlled for safety) foods improperly hot held were discarded by PIC at time of inspection

Inspector notes: Observed water pooling on the bottom of the refrigerated prep unit where salad dressings are stored. All equipment must be maintained in good repair at all times. Repair all equipment to a state of good repair prior to next routine inspection