BLESSINGS RESTAURANT

Food properly labeled; original container — Inspector Note: Observed multiple juice bottles stored in the front service reach in cooler without common name label. Advised to add common name labels C/A:511-6-1.04(7)(c) - Food Labels (Pf, C) (c) Food Labels. 1. Food packaged in a food service establishment, that is not provided by a foodservice employee upon consumer request, shall be labeled as specified in law, including 21 CFR 101- Food labeling, and 9 CFR 317 Labeling, marking devices, and containers. 2. Label information shall include: (i) The common name of the food, or if there is no common name, an adequately descriptive identity statement;

Proper cooling methods used: adequate equipment for temperature control — Inspector Note: Observed large pan of mac & cheese and large pan of raw chicken stored in the walk in cooler to cool with the lids on tight. COS: Lids were removed and PIC was advised on proper cooling methods. C/A: 511-6-1.04(6)(e) - Cooling Methods (Pf, C) (e) Cooling Methods. 1. Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled: (i) Placing the food in shallow pans; Pf (ii) Separating the food into smaller or thinner portions; Pf (iii) Using rapid cooling equipment; Pf (iv) Stirring the food in a container placed in an ice water bath; Pf (v) Using containers that facilitate heat transfer; Pf (vi) Adding ice as an ingredient; Pf or (vii) Other effective methods. Pf 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.

Personal cleanliness — Inspector Note: Observed the cook in main kitchen wearing fit bit while preparing raw food items in main kitchen. COS: Fitbit was removed and hands were washed before returning to work. C/A: 511-6-1.03(5)(g) - Jewelry (C) (g) Jewelry. Except for a plain ring such as a wedding band food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food.

Utensils, equipment and linens: properly stored, dried, handled — Inspector Note: Observed employee using a dry cloth to dry pans after washing. COS: Dishes were moved back to soiled side, washed, rinse and sanitized then placed on drain board to properly dry. C/A:511-6-1.05(10)(a) - Equipment & Utensils, Air-Drying Required (C) (10) Protection of Clean Items. (a) Equipment and Utensils, Air-Drying Required. After cleaning and sanitizing, equipment and utensils: 1. Shall be air-dried or used after adequate draining before contact with food; and 2. May not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry.

Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used — Inspector Note: Observed 3 steam tables not mounted to the floor. Advised to have repaired. C/A; 511-6-1.05(4)(c) - Fixed Equipment, Elevation or Sealing (C) (c) Fixed Equipment, Elevation or Sealing. 1. Except as specified in paragraph 2 of this subsection, floor-mounted equipment that is not easily movable shall be sealed to the floor or elevated on legs that provide at least a 6 inch (15 centimeter) clearance between the floor and the equipment.

Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used — Inspector Note: Observed dry good stored in non food grade containers. Advised to purchase food grade plastic containers. C/A:511-6-1.05(1)(a) - Materials, General Requirements (P, C) (1) Materials. (a) General Requirements. Utensils and food-contact surfaces of equipment shall be made of materials that do not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions, and shall be: P safe P, durable, corrosion-resistant, and nonabsorbent. In addition, materials shall be sufficient in weight and thickness to withstand repeated warewashing and shall be finished to have a smooth, easily cleanable surface. Materials shall be resistant to pitting, chipping, crazing, scratching, scoring, distortion and decomposition.

Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used — Inspector Note: Observed the walk in cooler not self closing. Latch is in disrepair. Advised to have repaired. C/A:511-6-1.05(6)(a) - Good Repair & Proper Adjustment (C) (6) Maintenance and Operation. (a) Good Repair and Proper Adjustment. 1. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule. 2. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.

Nonfood-contact surfaces clean — Inspector Note: Observed fans in walk in cooler with heavy debris build up. Advised to have deep cleaned. C/A:511-6-1.05(7)(a)2,3 - Equipment, Food/Nonfood-Contact Surfaces, and Utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations (C) 2. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. 3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Nonfood-contact surfaces clean — Inspector Note: Observed the gasket in the reach in coolers unclean with black substance in between the grooves. 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.

Plumbing installed; proper backflow devices — Inspector Note: Observed hand sink and vegetable sink plumbed without an air gap. Advised to have repaired. C/A:511-6-1.06(2)(d) - Backflow Prevention, Air Gap (P) (d) Backflow Prevention, Air Gap. An air gap between the water supply inlet and the flood level rim of the plumbing fixture, equipment or nonfood equipment shall be at least twice the diameter of the water supply inlet and may not be less than 1 inch (25 mm). P

Plumbing installed; proper backflow devices — Inspector Note: Observed mop sink, compartment 1 of the 4 compartment sink and meat sink in disrepair. Pipes are not attached to basin causing water to drain directly on to the floor. Observed the hand sinks not mounted to the wall. Advised to have repaired. C/A:511-6-1.06(2)(r) - System Maintained in Good Repair (P, C) (r) System Maintained in Good Repair. A plumbing system shall be repaired according to law; P and maintained in good repair.

Physical facilities installed, maintained, and clean — Inspector Note: Observed the air vent cover missing. Advised to have repaired. C/A:511-6-1.07(2)(f),(g) - Wall & Ceiling Coverings & Coatings; Wall & Ceiling Attachments (C) (g) Walls and Ceiling, Attachments. 1. Except as specified in paragraphs 2 of this subsection, attachments to walls and ceilings such as light fixtures, mechanical room ventilation system components, vent covers, wall mounted fans, decorative items, and other attachments shall be easily cleanable. 2. In a consumer area, wall and ceiling surfaces and decorative items and attachments that are provided for ambiance need not meet this requirement if they are kept clean.

Physical facilities installed, maintained, and clean — Inspector Note: Observed walls, ceilings, floors and baseboards under all sinks in main kitchen unclean with heavy debris build up. Advised to have deep cleaned and increase cleaning frequency. C/A: 11-6-1.07(5)(a),(b) - Good Repair, physical facilities maintained; Cleaning, Frequency & Restrictions, cleaned often enough to keep them clean (C) (5) Maintenance and Operation. (a) Good Repair. All physical facilities shall be maintained in good repair. (b) Cleaning, Frequency and Restrictions. 1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. 2. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing.

Adequate ventilation and lighting; designated areas used — Inspector Note: Observed employee coffee cup and water bottle stored on prep top counter. COS: Water bottle and coffee cup were discarded by employee. Advised to sanitize prep top counter. 511-6-1.07(4)(b) - Designated Areas for Employee Activity, located to prevent contamination of food, equipment, utensils, linens, & single service articles (C) (b) Designated Areas for Employee Activity. 1. Areas designated for employees to eat, drink, use tobacco products and electronic devices shall be located so that food, equipment, and single-service and single-use articles are protected from contamination.

Proper cold holding temperatures — Inspector Note: Observed raw bacon (47F), raw cut chicken(44F), raw chicken wings(43F), shelled egg(44F), butter(44F) stored in the walk in cooler not maintaining a TCS food temp of 41F or below. COS: All items were discarded by PIC. 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 spray bottles of bleach stored in main kitchen without common name labels. COS: Spray bottles were properly labeled. C/A:511-6-1.07(6)(a) - Original Container-ID Info (Pf) (a) Original Containers, Identifying Information. Containers of poisonous or toxic materials shall bear a legible manufacturer's label. Pf

Proper cold holding temperatures — Inspector Note: Observed raw cut chicken(44F) and raw cut pork(46F) in reach in cooler not maintaining a TCS food temp of 41F. COS: Raw chicken and raw pork were moved to walk in cooler to cool to Raw chicken (40F) and raw pork(41F). 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

Proper hot holding temperatures — Inspector Note: Observed fried chicken (123F) and fried pork chop(130F) stored in the warmer cabinet not holding a TCS food temp of 135F or above. COS: all Food items were discarded. C/A: 511-6-1.04(6)(f) - Time/Temperature Control for Safety; Hot 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

Nonfood-contact surfaces clean — Inspector Note: Observed fans in walk in cooler with debris build up. Advised to have deep cleaned. C/A:511-6-1.05(7)(a)2,3 - Equipment, Food/Nonfood-Contact Surfaces, and Utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations (C) 2. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. 3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.