The Patio

Food properly labeled; original container — Inspector Note: Observed sauce bottles and food containers with no proper labels. COS: PIC created labels for all foods that were not in their original containers. 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.

Adequate ventilation and lighting; designated areas used — Inspector Note: Observed employee foods and drinks stored in the reach in cooler where customer foods were stored; and an open lid single use cup with coffee stored below the prep table shelf. COS: PIC discarded the coffee cup and relocated the employee foods to employee designated space. 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, linens, and single-service and single-use articles are protected from contamination. 2. Lockers or other suitable facilities shall be located in a designated room or area where contamination of food, equipment, utensils, linens and single-service and single-use articles cannot occur.

Proper date marking and disposition — Inspector Note: Observed no date marking on ready to eat (RTE) food items that were stored in the reach-in coolers in the main kitchen. COS; PIC created date marking for all RTE foods. g) Ready-to-Eat Time/Temperature Control for Safety Food, Date Marking 1. Except when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 5 and 6 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. Pf

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed mold like buildup inside the ice machine. Observed oven have grime buildup inside. CA: PIC advised to make a cleaning schedule and have food contact surfaces cleaned a5 all times. 511-6-1.05(7)(a)1 - Equipment, Food-Contact Surfaces,& Utensils (Pf) (7) Cleaning of Equipment and Utensils. (a) Equipment, Food-Contact Surfaces, and Utensils. 1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf.

Proper cold holding temperatures — Inspector Note: Observed several TCS items in two cooler stored above 41 F. PIC threw away items that had been in cooler over 2 hours, and placed other items into working cooler. Advised PIC to not overfill the TCS foods in the prep top cooler to keep them at 41F 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 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.