The Union Restaurant

Observed several TCS and RTE food cold-held at temperatures that were above 41F in the prep top cooler and on the counter using ice bath. See temp log for readings. COS: PIC discarded the affected foods. 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.

Observed several food items prepared on site stored uncovered in the reach in coolers (coolers located near the pizza oven and another in front of the grill). COS: PIC covered the foods with lids to prevent contamination. iv) 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;.

Observed containers not labeled. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food. COS: PIC create labels for all squeeze bottles and seasoning containers with common name.

Observed several food temperatures that were above 41 F. See temp log for readings. PIC discarded the tested food and will have their unit serviced.

Observed a cleaning tool stored on the flood of the grill prep area as well as a black mold like substance at the top of the ice machine. 1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf. EHS asked the PIC move the cleaning tool off of the floor and to discard all of the ice in the machine as well as having it cleaned and sanitized.

Observed a large container of Bleu cheese dressing cooling fully covered. 2. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: (i) Arranged in the equipment to provide maximum heat transfer through the container walls; and (ii) Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. PIC will adjust their coooling procedure to follow a different method.

Observed only quats test strips in the facility at the time of the inspection. A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided. Pf PIC will acquire chlorine test strips.

Observed se verbal knives in the grill prep area that were stored improperly. One was stored between a table fridge. While, another one was stored in Sanitizer water. 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 drain, if used with moist food such as ice cream or mashed potatoes; 5. In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not time/temperature control for safety food; or 6. In a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at a frequency specified under DPH Rule 511-6-1-.05(7)(b)3(vi). PIC had the knives washed and stored properly,.

Observed containers not labeled. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food. C/A: Label containers with flour, sugar, salt, etc.