Bamba Cuisine

Approved thawing methods used — Inspector Note: Observed failure to use proper thawing method for bag of oxtail in meat prep sink. 511-6-1.04(6)(c) - Thawing (C) (c) Thawing. Except as specified in paragraph 4 of this subsection, time/temperature control for safety food shall be thawed: 2. Completely submerged under running water: (i) At a water temperature of 70°F (21°C) or below, PF (ii) With sufficient water velocity to agitate and float off loose particles in an overflow PF, and (iii) For a period of time that does not allow thawed portions of ready-to-eat food to rise above 41°F (5°C), or (iv) For a period of time that does not allow thawed portions of a raw animal food requiring cooking to be above 41°F (5°C), for more than 4 hours including: (I) The time the food is exposed to the running water and the time needed for preparation for cooking PF, or (II) The time it takes under refrigeration to lower the food temperature to 41°F (5°C) PF; PIC turned on running water.

Posted: Permit/Inspection/Choking Poster/Handwashing — Inspector Note: Observed failure to post the most recent inspection report in public view inside facility. 511-6-1.02(1)(d) - Displaying of the Inspection Report (C) 1. The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away.C PIC advised to print and post the inspection from today.

Insects, rodents, and animals not present — Inspector Note: Observed failure to protect outer openings form potential entry of pests. Observed visible gap underneath exit door in main kitchen. 511-6-1.07(2)(m) - Outer Openings Protected (C) (m) Outer Openings, Protected. 1. Except as specified in paragraphs 2 through 5 of this subsection, outer openings of a food service establishment shall be protected against the entry of insects and rodents by: (i) Filling or closing holes and other gaps along floors, walls, and ceilings; (ii) Closed, tight-fitting windows; and (iii) Solid, self-closing, tight-fitting doors. PIC advised to seal the bottom of door.

Proper date marking and disposition — Inspector Note: Observed failure to date mark ready-to-eat food items in reach in cooler (rice, cooked chicken, etc). 511-6-1.04(6)(g) - Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking (Pf) (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 PIC advised to date mark food items with day that they were prepped inside facility.

Hands clean and properly washed — Inspector Note: Observed failure to properly wash hands when changing tasks or contaminating hands. Observed employee changing gloves between tasks without washing hands in between. (c) When to Wash. 1. Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles P and: (i) After touching bare human body parts other than clean hands and clean, exposed arms; P (ii) After using the toilet room; P (iii) After caring for or handling service animals or aquatic animals; P (iv) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco products or electronic devices that simulate tobacco smoking, eating or drinking, except for drinking from a closed beverage container and the container is handled to prevent contamination of the hands;P (v) After handling soiled equipment or utensils; P (vi) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; P (vii) When switching between working with raw food and working with ready-to-eat food; P (viii) Before donning gloves to initiate a task that involves working with food; P and (ix) After engaging in other activities that contaminate the hands. P Employee washed hands before putting on new set of gloves.

Food stored covered — Inspector Note: Observed failure to maintain food items covered when being stored. Observed bag of sugar lef open in back storage area. (iv) Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination; PIC covered bag of sugar.

Proper date marking and disposition — Inspector Note: Observed failure to date mark food items that were prepped in house. (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 PIC discarded food items.

Approved thawing methods used — Inspector Note: Observed failure to properly thaw raw frozen fish at the meat prep sink in a standing water. 511-6-1.04(6)(c) - Thawing (C) (c) Thawing. Except as specified in paragraph 4 of this subsection, time/temperature control for safety food shall be thawed: 1. Under refrigeration that maintains the food temperature at 41°F (5°C) or less; PF or 2. Completely submerged under running water: PIC was advised that thawing shall be done under refrigeration or under cool running water.

Posted: Permit/Inspection/Choking Poster/Handwashing — Inspector Note: Observed that the current inspection report of 76 was not posted to a public view. 511-6-1.02(1)(d) - Displaying of the Inspection Report (C) 1. The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away. PIC instructed to alway post the current report.

Food separated and protected — Inspector Note: Observed wrong stacking in reach-in cooler underneath prep-top cooler (ready to eat food stored on the same level with washed and not washed vegetable and raw ground beef together on the lower level). PIC removed ground beef to a different cooler.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed cell phone and car key sitting on prep top cutting board (food contact surface) counter (see attached picture). Observed employee prepping food on it without cleaning and sanitizing cutting board before use. 511-6-1.05(8)(a) - Before use after Cleaning(P) (8) Sanitization of Equipment and Utensils. (a) Before Use After Cleaning. Utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning. PIC removed items.

Proper date marking and disposition — Inspector Note: Observed missing date marking on various food items. Except when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 4 and 5 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. Instructed PIC proper way of date marking.

Compliance with variance, specialized process and HACCP plan — Inspector Note: Observed numerous bottles juice drinks in reach-in cooler in front front food service area made in house with no labels. Second warning to put label that will read “unpasteurized with the name of the juice on the bottles. 511-6-1.02(6)(a)(b)(c)(d)(e) - Contents of a HACCP Plan (Pf) (a) Categorization of Foods. A categorization of the types of time/temperature control for safety foods that are specified in the menu such as soups and sauces, salads, and bulk solid foods such as meat roasts or other foods that are specified by the Health Authority. PIC instructed to remove all the in-house juice till he can secure a label.

Food properly labeled; original container — Inspector Note: Observed in house bottled juices in reach-in cooler in the dinner area without proper labeling. CA- food labels shall be on the juices and the warning statement for juices. 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; (ii) If made from two or more ingredients, a list of ingredients and sub-ingredients in descending order of predominance by weight, including a declaration of artificial color or flavors and chemical preservatives, if contained in the food; (iii) An accurate declaration of the net quantity of contents; (iv) The name and place of business of the manufacturer, packer, or distributor; and (v) The name of the food source for each major food allergen contained in the food unless the food source is already part of the common or usual name of the respective ingredient. Pf (vi) Except as exempted in the Federal Food, Drug, and Cosmetic Act § 403(Q)(3) - (5), nutrition labeling as specified in 21 CFR 101 - Food Labeling and 9 CFR 317 Subpart B Nutrition Labeling. (vii) For any salmonid fish containing canthaxanthin or astaxanthin as a color additive, the labeling of the bulk fish container, including a list of ingredients, displayed on the retail container or by other written means, such as a counter card, that discloses the use of canthaxanthin or astaxanthin.

Posted: Permit/Inspection/Choking Poster/Handwashing — Inspector Note: Observed 2016 food permit posted. Observes that current inspection report is not posted. 511-6-1.02(1)(f)(1) - Permit, Displayed (C) 1. Post the permit in a location in the food service establishment that is conspicuous to consumers. 511-6-1.02(1)(d) - Displaying of the Inspection Report (C) 1. The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away. PIC advised to obtain food permit and posted, and also post inspection report given to him.

Physical facilities installed, maintained, and clean — Inspector Note: Observed grease and food debris buildup on the floors throughout the facility (behind cooking equipment, under shelf near mop sink, on the pipes to the grease trap, under food prep sinks). PIC was advised that physical facilities shall be clean and maintained and cleaned at a frequency to preclude accumulations. CA: clean floors

Response procedures for vomiting & diarrheal events — Inspector Note: Observed no evidence of a spill clean up kit for diarrheal or vomitus events. 511-6-1.03(6) - Clean-up of Vomiting and Diarrheal Events: A food establishment shall have procedures for employees to follow 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. Advised PIC to assemble a kit or purchase.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed the kitchen dishwasher could not be verified that it is properly sanitizing dishes. Facility must be able to ADVISE if the unit is a chlorine or a quaternary ammonium unit and then provide the appropriate test strips. 2. The bar dishwasher not indicating sanitizer present. Container attached so need to reset to ensure product is dispensing. 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 indicated. NOTE: Must sanitize in 3 compartment sink until units are repaired.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed won out and heavy stained cutting board. 511-6-1.05(7)(b) - Food Contact Surfaces and Utensils - Cleaning Frequency (P, C) (b) Equipment Food-Contact Surfaces and Utensils. 1. Equipment food-contact surfaces and utensils shall be cleaned. PIC instructed to replace cutting board.

Proper date marking and disposition — Inspector Note: Observed missing date marking on various food items. Except when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 4 and 5 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. Instructed PIC proper way of date marking.