Little Azio

Utensils, equipment and linens: properly stored, dried, handled — Inspector Note: Observed wetstacking of cleaned dishes. 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.

Warewashing facilities: installed, maintained, used; test strips — Inspector Note: Observe no Quat test strips to test Quat sanitizer, only chlorine test strips which they are not using. CA: Advised PIC to obtain and store Quat test strips inside facility to test sanitizer. 511-6-1.05(6)(p) - Warewashing Equipment, Determining Chemical Sanitizer Concentration (Pf) (p) Warewashing Equipment, Determining Chemical Sanitizer Concentration. Concentration of the sanitizing solution shall be accurately determined by using a test kit or other device. Pf.

Certified Food Protection Manager — Inspector Note: Observed no CFSM certificate in public view or anywhere that is able to be shown in the establishment. Advised to keep on site in public view. 511-6-1.03(3)(c) - Certification Documentation (Pf) 1. 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.

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed food dumped in the hand sink in main kitchen. CA: Advised PIC to only use hand sink for hand washing. 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

Contamination prevented during food preparation, storage, display — Inspector Note: Observed a dirty plate stored on top of tray of salmon in reach in cooler. Employees present advised to prevent contamination by removing plate. 511-6-1.04(4)(z) - Miscellaneous Sources of Contamination (C) (z) Miscellaneous Sources of Contamination. Food shall be protected from contamination that may result from a factor or source not specified under paragraphs (a) through (y) of this subsection.

Single-use/single-service articles: properly stored, used — Inspector Note: observed a single use cup being reused as a scoop inside shredded cheese and tomato sauce in reach in coolers. COS- cups were removed. 511-6-1.05(6)(r) - Single-Service/Single-Use Articles, Use Limitations (C) (r) Single-Service and Single-Use Articles, Use Limitation. 1. Single-service and single-use articles may not be reused.

Adequate ventilation and lighting; designated areas used — Inspector Note: Observed employee canned drink stored in walk in cooler on a shelf next to food items. Employees present advised to use only designated employee area for employee items. 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, linens, and single-service and single-use articles are protected from contamination.

PIC present, demonstrates knowledge, performs duties — Inspector Note: Observed failure to have a PIC in charge to properly manage food safety. COS by appointing an employee as PIC. 511-6-1.03(2) - PIC present (Pf) There must be a person in charge on the premises of the food service establishment at all times. The person in charge shall ensure compliance with the following:

Proper cold holding temperatures — Inspector Note: Observed multiple tcs food items in multiple prep top coolers and reach in coolers at temperatures above 41 degrees F. Employees present advised to toss out out of temp items and to properly store food items at temps at or below 41 degrees. 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