VYBEZ RESTAURANT AND LOUNGE

Food properly labeled; original container — Inspector Note: Observed multiple sauces stored in food prep area without common name label. COS: All bottles were properly labeled. C/A:511-6-1.04(4)(d) - Food Storage Containers Identified with Common Name of Food (C) (d) Food Storage Containers, Identified with Common Name of Food. 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.

Thermometers provided and accurate — Inspector Note: Observed ambient air thermometer not located in the walk in cooler. COS: Ambient air thermometer was provide by PIC and placed inside walk in cooler. Advised to used thermometer on the inside of the walk in cooler for cooler temp readings and start a daily temp log. C/A: 511-6-1.05(2)(x) - TMD, Located in Refrigerators/ Hot Holding (Pf, C) (x) Temperature Measuring Devices. 1. In a mechanically refrigerated or hot food storage unit, the sensor of a temperature measuring device shall be located to measure the air temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot food storage unit.

Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used — Inspector Note: Observed walk in cooler #2 not maintaining and TCS food temp of 41F or below. ambient reading was 45F at time of inspection. Advised to have serviced before storing TCS food in walk in cooler. C/A; 511-6-1.07(3)(h) - Dressing Areas and Lockers, designated and provided (C) (h) Dressing Areas and Lockers. 1. Dressing rooms or dressing areas shall be designated and used if employees routinely change their clothes in the establishment. 2. Lockers or other suitable facilities shall be provided and used for the orderly storage of employees' clothing and other possessions.

Nonfood-contact surfaces clean — Inspector Note: Observed fans inside walk in coolers and walk in freezer unclean with black dust debris build up. Debris not blowing on and food items for sale. Advised to have deep cleaned and increase cleaning frequency. C/A:511-6-1.05(7)(d) - Nonfood-Contact Surfaces (C) (d) Nonfood-Contact Surfaces. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

Adequate ventilation and lighting; designated areas used — Inspector Note: Cell phone was observed on prep top counter next to cutting board and onions waiting to be cut. COS: Employee was educated on proper personal item storage, complied, moved cell phone cleaned and sanitized prep top table before returning to work. C/A: 511-6-1.07(3)(h) - Dressing Areas and Lockers, designated and provided (C) (h) Dressing Areas and Lockers. 1. Dressing rooms or dressing areas shall be designated and used if employees routinely change their clothes in the establishment. 2. Lockers or other suitable facilities shall be provided and used for the orderly storage of employees' clothing and other possessions.

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed hand sink near ice machine blocked with cooling rack and floor fans. Corrective Action: 511-6-1.06(2)(o) - Using a Handwashing Sink- Operation & maintenance (Pf) (o) Using a Handwashing Sink. 1. A handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf 2. A handwashing facility may not be used for purposes other than handwashing. Pf 3. An automatic handwashing facility shall be used in accordance with manufacturer’s instructions. Pf Corrected onsite: Cooling rack and floor fans were moved and advised hand sink shall remain free and clear at all times.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed employee wash dishes without properly sanitizing. 3 compartment sink was not setup properly and dishes were not sanitized. COS: Employee eas educated on proper ware washing, complied, moved dishes to dish pit to be rewashed. 3 compartment sink was properly set up to read 300 ppm Quats. C/A: 511-6-1.05(6)(n) - Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration, Hardness (P,Pf) (n) Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration, and Hardness. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified under subsection (8)(b)3 of this Rule shall meet the requirements specified in DPH Rule 511-6-1-.07(6)(g), shall be used in accordance with the Environmental Protection Agency (EPA)-registered label use instructions P, and shall be used as follows: 1. A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart; P Concentration Range Minimum Temperature MG/L PH 10 or less oF (oC) PH 8 or less oF (oC) 25-49 120 (49) 120 (49) 50-99 100 (38) 75 (24) 100 55 (13) 55 (13)

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed soda nozzles behind bar unclean with sludge build up in direct contact with soda. Observed ice machine unclean with pink substance in direct contact with ice. COS: nozzles were removed from sanitizer bucket, cleaned and sanitized then placed back in use. Ice was discarded by employee and ice machine was placed in do not use unclean serviced. C/A:511-6-1.05(7)(b) - Food Contact Surfaces and Utensils - Cleaning Frequency (P, C) (b) Equipment Food-Contact Surfaces and Utensils. 5. Except when dry cleaning methods are used as specified under subsection (7)(e) of this Rule, surfaces of utensils and equipment contacting food that is not time/temperature control for safety food shall be cleaned: (i) At any time when contamination may have occurred; (ii) At least every 24 hours for iced tea dispensers including nozzles and consumer self-service utensils such as tongs, scoops, or ladles; (iv) In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment: (I) At a frequency specified by the manufacturer; or (II) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold

Proper cold holding temperatures — Inspector Note: Observed multiple items stored in walk in cooler not maintaining a TCS food temp of 41F or below. *see temp log COS: Items were moved to walk in cooler #1 to chill to * see temp log C/A:511-6-1.04(6)(f) - Time/Temperature Control for Safety; Cold Holding (P) (f) 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

Toxic substances properly identified, stored, used — Inspector Note: Observed sanitizer solution reading 400+ppm Quats. COS: Sink was remade to read 200ppm Quats Advised to use test strips while preparing solutions. C/A: 511-6-1.07(6)(g) - Chemical Sanitizers, Criteria (P) (g) Chemical Sanitizers, Criteria. Chemical sanitizers, including chemical sanitizing solutions generated on-site, and other chemical antimicrobials applied to food-contact surfaces shall: 1. Meet requirements specified in 40 CFR 180.940 Tolerance exemptions for active and inert ingredients for use in antimicrobial formulations (Food-contact surface sanitizing solutions) P, or