Ecco

Utensils, equipment and linens: properly stored, dried, handled — Inspector Note: observed wet stacking of dishes from the dish machine. COS: PIC took down the wet stacked containers to be rewashed and dried properly. After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining before contact with food. Wet stacking may not allow adequate draining.

Single-use/single-service articles: properly stored, used — Inspector Note: During the routine inspection EHS observed a plastic bowl in a container that holds rice in it. CA: advised PIC to no longer store the bowls in the food. PIC was advised to use scoops with handles to avoid contamination of the food. Scoopers can remine in the food only if it is standing up right and the handle DOES NOT come in contact with food. Single-service and single-use articles may not be reused

Food properly labeled; original container — Inspector Note: Observed failure to label several food bottles. All food items that are not in their original containers shall be properly labeled and identified. CA: Advised PIC to label all food containers.

Response procedures for vomiting & diarrheal events — Inspector Note: During routine inspection establishment failed to produce a clean up kit or any cleaning procedures to address vomiting and diarrheal events. CA: advised PIC to contact their provider for sanitation and or first aid to obtain a spill/clean up kit. EHS Provided establishment with cleaning procedures infographic. Responding To Contamination Events. A food establishment shall have written procedures for employees to follow and an EPA registered disinfectant effective against Norovirus available on-site at the food service establishment when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter.

Food stored covered — Inspector Note: During routine inspection EHS observed several food items (shrimp, Dates, sausages etc.) uncovered in the WIC. CA: Advised PIC to make sure all food items stored to have a cover on them even when cooling foods the lids should be on them (loosely).

Food-contact surfaces: cleaned & sanitized — Inspector Note: During the routine inspection EHS observed both ice machines in the main kitchen with black slime buildup in the interior of the machine (walls and Roof). All food-contact surfaces and utensils shall be clean to sight and touch.

Food-contact surfaces: cleaned & sanitized — Inspector Note: During the routine inspection EHS observed the high temp dishwasher inability to have a final rinse temp of 180*F. CA: Advised PIC to have dishwasher serviced.

Food-contact surfaces: cleaned & sanitized — Inspector Note: During the routine inspection observed several cutting boards both in the main kitchen as well as in the front food prep area extremely scored and discolored. CA: advised PIC (chef) to discard all of the boards and replace with new ones

Food-contact surfaces: cleaned & sanitized — Inspector Note: During the routine the inspection the three compartment sink failed react to the quat testing strips. The quat sanitation solution they used failed to dispense in to the sink. Quat solution should being in the rang of 200-400ppm. CA: Advised the PIC to get their system serviced by their provider. EHS has provided PIC and establishment with cleaning and sanitizing infographic.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed can opener with built up food accumulations. Equipment food-contact surfaces and utensils shall be clean to sight and touch. CA: Advised PIC to routinely clean their can opener and other food contact surfaces.

Proper cold holding temperatures — Inspector Note: Observed TCS food cold held at greater than 41 degrees Fahrenheit. marinara sauce and other tcs foods reportedly from previous night at 50 degrees f. CA: ensure TCS foods remain 41 degrees f by ensuring enough cool air can circulate around product. COS: pulled for discard.

Proper date marking and disposition — Inspector Note: Observed several food items stored without proper date marking label. CA: Advised PIC that 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.

Toxic substances properly identified, stored, used — Inspector Note: During routine inspection observed spray bottle with chemical stored on dish washing station with no label. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material.