Inspection Information
Facility Name: Mansfield Liederkranz
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection type: Follow-up
Inspection date: 16-October-2017
Violations: A summary of the violations found during the inspection are listed below.
3717-1-03.2(Q) / Food storage - preventing contamination from the premises.
Repeat Observed improper storage of food items. Observed large oil containers sitting directly on the ground under ovens in Banquet ovens. Still observed large oil containers sitting directly on floor in banquet kitchen and in small kitchen along with pickle container on floor in walk-in cooler.
Food shall be protected from contamination by storing the food in a clean, dry location, where it is not exposed to splash, dust, or other contamination, and at least six inches above the floor. Ensure foods are stored up off the floor throughout facility. Correct by next inspection.
3717-1-04.1(KK) / Food equipment - certification and classification.
Equipment is not approved by a recognized testing agency. Observed many homeuse equipment throughout facility: Cuisinart food processor, Kitchen Aid White mixer, Sunbeam microwave, white hand mixer and white hand chopper.
Food equipment that is acceptable for use in a FSO or RFE shall be approved by a recognized food equipment testing agency. When and if these pieces of equipment no longer perform to satisfactory, replace with commercial grade. Any new pieces of equipment entering facility need to be commercial grade. President stating Kitchen Aid mixer has been used once, if any equipment is not in use from facility, remove.
3717-1-04.1(Z) / Warewashing machine - data plate operating specifications.
Repeat A warewashing machine does not contain an accessible, readable data plate. Observed both wash and sanitize guages on Jackson warewashing unit to be non functioning. PIC stating president had to order parts for the guages on the warewasher. Note on warewashing unit stating out of order, data plate missing.
A warewashing machine shall be provided with an easily accessible and readable data plate indicating the operating specifications. Repair guages so that they funciton properly. In the mean time ensure temperatures are properly reached by putting temp labels through periodically. Correct by next inspection.
3717-1-06.4(A) / Repairing.
The physical facilities are not being maintained in good repair. Observed paint chipping on ceiling which appears to be from roof leak in Banquet Kitchen.
The physical facilities shall be maintained in good repair. Repair ceiling so that it is smooth and easily cleanable. Correct by next standard inspection.
The following violation(s) have been corrected since the last inspection.
3717-1-02.4(B)/Person in charge: demonstration of knowledge.
The person in charge was unable to demonstrate proper knowledge of food safety and prevention. PIC was unable to demonstrate knowledge by improper procedures and having multiple critical violations at time of inspeciton. Critical violations still occurring at time of re-inspection. Critical violations were corrected, PIC able to demonstrate knowledge by wearing gloves when touching RTE foods, having cooling chart demonstrating proper cooling methods, and answering cooking questions. Employees have the capability now to temp foods using a penetration thermometer.
To prevent or correct factors that may cause foodborne illness, based on the risks inherent to the food operation, during inspections and upon request, the person in charge shall demonstrate to the licensor the applicable food safety knowledge at the time of inspection. Ensure all critical violations are corrected by re-inspection. Correct By: 16-Oct-2017
3717-1-02.4(C)(10)/Person in charge: duties - ensure employees are properly sanitizing equipment and utensils
The person in charge did not ensure that employees are properly sanitizing equipment or utensils. Observed multiple pieces of equipment in the facility that were left in a dirty/soiled contition, some in current use. Bartender stating using vinegar water to clean popcorn machine. Potato slicer, pop nozzles, meat slicer, and cooking equipment in small kitchen and banquet kitchen still left in s dirty condition.
To prevent contamination, the person in charge shall ensure that employees are properly sanitizing cleaned multiuse equipment and utensils before they are reused. Ensure all pieces of equipment are broken down and washed, rinsed and sanitized properly. All pieces of equipment in direct contact with TCS foods shall be broken down and washed, rinsed and sanitized at least every 4 hours when in use. Correct By: 16-Oct-2017
3717-1-03.2(C)/Packaged and unpackaged food - preventing contamination by separation, packaging, and segregation
Observed food that was not properly protected from contamination by separation, packaging, and segregation. -Observed raw whole shell eggs over RTE pickeled eggs. -Observed hamburger in freezer to be uncovered. Still observed raw whole shell eggs over RTE foods; olives in reach-in cooler in banquet kitchen.
To prevent contamination, food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from cooked ready-to-eat food as described in this rule. Educated on proper refrigeration stacking order. Ensure proper stacking order in refrigeration units throughout the facility. Ensure all foods (unless cooling) are properly covered in cold holding units. Correct By: 06-Oct-2017
3717-1-04.5(A)(1)/Cleanliness of equipment food-contact surfaces and utensils.
Equipment food-contact surfaces or utensils are dirty. -Observed potato slicer to contain old starchy debris on blade. -Observed meat slicer to have old meat particles and dust. These pieces of equipment still need to be broken down and washed, rinsed and sanitized properly to remove old food debris.
To prevent contamination, equipment food-contact surfaces and utensils shall be clean to sight and touch. Break down equipment, wash, rinse and sanitize all pieces of equipment prior to use with foods. Do not use with food until properly cleaned. Correct By: 16-Oct-2017
3717-1-04.5(A)(2)/Cleanliness of food-contact surfaces of cooking equipment and pans.
Cooking equipment or pan surfaces are dirty. -Observed all equipment in Banquet kitchen that were not in use for a long time to be dirty with black carbon residue, dust, soiled food residue, etc.: Southbend ovens, Vulcan 2-door oven, 10 burner stove top, flat top grill, 2 Vulcan Fryers, etc. Progress has been made in banquet kitchen appliances. Continue to clean fryers (sides & tops), flat top grill (underneath and top), 10-burner stove (top), etc. -Observed fryers and flat top in small kitchen area of facility to be dirty and need cleaned. Still needs to be cleaned. Significant improvement made to equipment throughout the facility.
To prevent contamination, the food-contact surfaces of cooking equipment and pans shall be kept clean. Ensure all equipment throughout facility is thoroughly cleaned: fronts, sides, backs,tops, etc. Maintain all equipment in a cleanly state. Correct By: 16-Oct-2017
3717-1-04.5(B)/Equipment food-contact surfaces and utensils - cleaning frequency.
Food equipment surfaces are not cleaned at the required frequency. Observed mold on beverage nozzles in Banquet room bar area. Mold still remaining, took off red cap portion to nozzles and mold was present on black part of the gun when wiping it with a napkin.
Equipment food-contact surfaces and utensils shall be cleaned at a frequency specified in this rule. Ensure nozzles are properly washed, rinsed and sanitized throughout the facility at least every 24 hours. Even when equipment is not in use it shall be kept in a cleanly state. Ensure pop gun is properly washed, rinsed and sanitized to remove mold and other debris. Correct By: 16-Oct-2017
3717-1-04.5(D)/Nonfood-contact surfaces - cleaning frequency.
Observed accumulation of soil residue on nonfood-contact surfaces. -Observed fan blades on ceiling fan in Banquet Kitchen to contain an accumulation of dust.
Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Clean all non food contact surfaces and maintain in a cleanly state. Correct By: 16-Oct-2017
3717-1-06.4(B)/Cleaning - frequency and restrictions.
Observed a build-up of dirt and debris. Observed floors and walls in Banquet kitchen to be dirty/soiled with old food residue and dirt. Observed flooring under ice holder in front bar area to be dirty and need cleaned. Walls and flooring in small kitchen area still have grease accumulation. Floor by ice bin to front bar still has black residue. Much improvement to banquet area of facility.
The physical facilities shall be cleaned as often as necessary to keep them clean, and cleaning shall be done during periods when the least amount of food is exposed. Clean floors, walls and ceilings throughout facility. Correct By: 16-Oct-2017
3717-1-02.4(C)(8)/Person in charge: duties - ensure employees are rapidly cooling TCS foods.
The person in charge did not ensure that employees are using proper methods to rapidly cool TCS foods. TCS foods were taken off of the stove and steam table and placed into walk-in cooler without switching pans, taking temperatures or breaking down into smaller batches. Foods were not being cooled during re-inspection. Foods in walk-in cooler had been at proper temperatures, but was from 2 days prior. PIC stating has been cooling foods in shallow stainless steel pans. PIC stating did not receive a copy of cooling chart via e-mail. Re-sent cooling chart. Cooling chart had been completed for first step, however when employee leaves for the day there is no follow up taking temperatures of TCS products to see when they reach 41*F for final cooling step.
To prevent the growth of pathogens, the person in charge shall ensure that employees are using proper methods to rapidly cool TCS foods that are not held hot or are not for consumption within four hours. Educated on proper cooling paramters and methods. Attached cooling handout and cooling log to be completed and held for Sanitarian review upon re-inspection. Ensure any foods cooled are properly taking temperatures throughout cooling process and recorded. If at any time they do not meet cooling times/temperatures, re-heat to 165*F and start cooling over or else discard. Correct By: 16-Oct-2017
Discussed inspection with Carrie, Employee.

E-mailed copy of inspection report to:

Continuing to monitor and record cooling temperatures of TCS foods is a good manufacturing practice. Ensure cooling parameters (times & temperatures) of all TCS foods are properly met.