LIVING ROOM

Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used — Inspector Note: Observed aluminum foil lining on handles of the entire spice cart and top shelf above stove. Also observed bottom shelf of prep top table lined with black plastic (looks like trash bag material). CA: Food-contact surfaces must be durable, corrosion-resistant, and nonabsorbent. Advised PIC to paint or use rust remover to repair shelves. Must clean and sanitize surfaces instead of using aluminum foil. Discussed with PIC to have the foil and plastic removed. Provide photo proof via email.

Nonfood-contact surfaces clean — Inspector Note: Observed the bottom of reach-in coolers and freezer unclean with food debris and blood. CA: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Discussed with PIC to clean bottom of coolers and freezer until it is cleaned to sight and touch. Once cleaned send photo proofs via email.

Insects, rodents, and animals not present — Inspector Note: Observed sunlight coming out of the back door on both sides. CA: Outer openings of a food service establishment shall be protected against the entry of insects and rodents by tight-fitting doors. Discussed with PIC to re-adjust door or place weather strips to avoid entry of pests. Send photo proof once door is fixed.

Certified Food Protection Manager — Inspector Note: Observed no active certified food safety manager (CFSM). CA: Food service establishments shall have in its employ a Certified Food Safety Manager (CFSM) as specified in paragraph (b) of this subsection to ensure food safety is being managed within the food service establishment during all hours of operation. Discussed with PIC to sign up for a CFSM class within the next 10 days and send a photo proof to my email ([REDACTED EMAIL])

Certified Food Protection Manager — Inspector Note: Observed no CFSM certificate posted. CA: The original CFSM certificate shall be posted in public view in each food service establishment. An additional copy shall be retained on file at the food service establishment at all times, and shall be made available for inspection by the Health Authority.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed Oppm QUAT sanitizer in three compartment sink after a few attempts. CA:A quaternary ammonium compound solution shall have a minimum temperature of 75ºF (24ºC), have a concentration as specified in DPH Rule 511-6-1-.07(6)(g) and as indicated by the manufacturer’s use directions included in the labeling, and be used only in water with 500 ppm hardness or less or in water having a hardness no greater than specified by the EPA-registered label use instructions. Discussed with PIC to have the sanitizer system calibrated. In the meanwhile buy chlorine so it can be used for dish sanitizing.