TWO BELLS

Food properly labeled; original container — Inspector Note: Observed multiple sauces stored outside their original containers and without labels in the top of the two-door prep top cooler. CA: 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 shall be clearly and legibly identified, in English, with the common name of the food.

Wiping cloths: properly used and stored — Inspector Note: Observed wiping cloths stored in a sanitizer bucket with 0ppm QAC in main kitchen. CA: Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a concentration of 200ppm to 400ppm QAC. COS: Sanitizer bucket was remade to 400ppm QAC.

Posted: Permit/Inspection/Choking Poster/Handwashing — Inspector Note: Observed the initial inspection report posted by the cash register. COS: 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.

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed a pot and multiple containers air drying on hand sink in main kitchen. CA: 1. A handwashing sink shall be maintained so that it is accessible at all times for employee use. 2. A handwashing facility may not be used for purposes other than handwashing. COS: Items were removed from hand sink.

Proper cooling time and temperature — Inspector Note: Observed shredded chicken and boiled eggs cooling at a rate that would not reach 41F in 4 hours. CA: Time/temperature control for safety food shall be cooled within 4 hours to 41°F (5°C) or less if prepared from ingredients at ambient temperature. COS: Both items were moved to the reach-in freezer for rapid cooling.

Management knowledge, responsibilities, reporting — Inspector Note: PERSON IN CHARGE NOT ABLE TO VERIFY EMPLOYEES HAVE BEEN MADE AWARE OF THEIR RESPONSIBILITY TO REPORT THEIR HEALTH AS IT RELATES TO SYMPTOMS/ILLNESSES TRANSMISSIBLE VIA FOOD C/A: PERSON IN CHARGE SHALL BE ABLE TO VERIFY EMPLOYEES HAVE BEEN MADE AWARE OF THEIR RESPONSIBILITY TO REPORT THEIR HEALTH AS IT RELATES TO SYMPTOMS/ILLNESSES TRANSMISSIBLE VIA FOOD FACILITY HAS UNTIL 12.1.2025 TO PROVIDE PROOF OF SIGNED EMPLOYEE HEALTH AGREEMENTS

Response procedures for vomiting & diarrheal events — Inspector Note: FACILITY DOES NOT HAVE AN EFFECTIVE DISINFECTANT AGAINST THE NOROVIRUS FOR EMPLOYEES TO USE FOR THE CLEAN UP OF VOMIT/FECAL INCIDENTS C/A: A food establishment shall have written procedures for employees to follow and an EPA registered disinfectant effective against Norovirus available on-site at the food service establishment when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. FACILITY HAS UNTIL 12.1.2025 TO PROVIDE PROOF OF PROPER DISINFECTANT

Proper cold holding temperatures — Inspector Note: OBSERVED SEVERAL TCS FOODS COLD HOLDING ABOVE 41F IN PREP TOP COOLER 2 IN MAIN KITCHEN (CORN, DUMPLINGS, RAW CHICKEN, PORK BELLY, FISH CAKES). OBSERVED WHOLE BOX AND CARTON OF EGGS COLD HOLDING AT 73F ON TABLE IN MAIN KITCHEN. OBSERVED CRAB MEAT COLD HOLDING ON THE TABLE ABOVE 41F IN THE MAIN KITCHEN. C/A: ALL TCS FOODS COLD HOLDING SHALL BE MAINTAINED AT 41F OR BELOW COS: ALL FOOD DISCARDED

Proper hot holding temperatures — Inspector Note: OBSERVED BOILED EGGS HOT HOLDING BELOW 135F IN STEAM WELL IN MAIN KITCHEN. C/A: ALL TCS FOODS HOT HOLDING SHALL BE MAINTAINED AT 135F OR ABOVE COS: REHEATED TO 176 @ 12:22PM