Rumi's Kitchen

Wiping cloths: properly used and stored — Inspector Note: Observed damp towel stored on the cutting board in between use. COS: PIC placed it in the sani bucket. 2. Cloths in-use for wiping counters and other equipment surfaces shall be: (i) Held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n); and (ii) Laundered daily. 3. Cloths in-use for wiping surfaces in contact with raw animal foods shall be kept separate from cloths used for other purposes.

In-use utensils: properly stored — Inspector Note: Observed in-use utensils stored in standing water at room temperature at the bar. Observed in-use utensils stored in room temperature water inside the handwashing sink near the prep-top table at the grill station. COS: PIC removed the utensils from the handwashing sink and replaced the standing water with hot water maintained at the required temperature for proper in-use utensil storage. k)Storage of In-Use Utensils. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container; 2.In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon; 3.On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified under DPH Rule 511-6-1-.05(7)(b) and (8)(a); 4.In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 5. In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not time/temperature control for safety food; or 6. In a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at a frequency specified under DPH Rule 511-6-1-.05(7)(b)3(vi).

Utensils, equipment and linens: properly stored, dried, handled — Inspector Note: Observed several food containers stacked while still wet and not allowed to properly air dry before storage. Observed kitchen staff using a linen towel to dry cleaned plates instead of allowing them to air dry. Improper drying and wet stacking can promote microbial growth and may recontaminate cleaned and sanitized food-contact surfaces. CA: PIC will ensure all cleaned and sanitized food-contact equipment and utensils are completely air dried before stacking or storing. PIC will rearrange containers and pans to allow adequate airflow during drying and will retrain kitchen staff on proper warewashing and air-drying procedures. 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: Observed the warewashing machine temperature gauge not functioning properly and unable to provide an accurate temperature reading. CA: PIC will have the warewashing machine serviced to ensure the temperature gauge is functioning properly. Facility will discontinue use of the warewashing machine and use the three-compartment sink for proper wash, rinse, and sanitization until the machine is repaired and operating as required. h) Temperature Measuring Devices, Manual and Mechanical Warewashing. 1. In manual warewashing operations, a temperature measuring device shall be provided and readily accessible for frequently measuring the washing and sanitizing temperatures. Pf 2. In hot water mechanical warewashing operations, an irreversible registering temperature indicator shall be provided and readily accessible for measuring the utensil surface temperature. Pf (i) Sanitizing Solutions, Testing Devices. A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided. Pf j) Cleaning Agents and Sanitizers. 1. Cleaning agents that are used to clean equipment and utensils as specified under section (7) of this Rule, shall be provided and available for use during all hours of operation. Pf 2. Except for those that are generated on-site at the time of use, chemical sanitizers that are used to sanitize equipment and utensils, as specified under Section (8) of this Rule, shall be provided and available for use during all hours of operation. Pf

Physical facilities installed, maintained, and clean — Inspector Note: Observed a reach-in cooler used to store meat skewers unable to maintain TCS food at 41F or below. EHS reviewed the facility’s digital temperature logs for the previous seven days and observed that the lowest recorded temperature for the cooler was 43°F. COS/CA: PIC relocated all meat skewers to properly functioning refrigeration equipment and will have the affected cooler serviced. The cooler will remain empty and out of use until it is repaired and verified to maintain food at 4°F or below. 5) Maintenance and Operation. (a) Good Repair. All physical facilities shall be maintained in good repair.

PIC present, demonstrates knowledge, performs duties — Inspector Note: Observed the manager and general manager (PICs) unable to demonstrate adequate food safety knowledge by correctly answering food safety questions during the inspection. CA: CFSM will retrain staff on food safety. (b) Certified Food Service Manager. Being a certified food service manager who has shown proficiency of required information through passing a test that is part of an accredited program; Pf or (c) Correct Answers to Food Safety Questions. Responding correctly to the inspector's questions as they relate to the specific food operation.

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed the hot water turned off at the only handwashing sink in the main kitchen. CA: PIC will restore hot water to the handwashing sink and ensure hot water is available at all times. 1. A handwashing sink shall be equipped to provide tempered water at a temperature of at least 85ºF (29.4 ºC) through a mixing valve or combination faucet. Pf

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed the two handwashing sinks located at the server stations being used as a dump sink. Observed the only handwashing sink in the main kitchen being used for storage and blocked multiple times during the inspection, making it inaccessible for handwashing. Observed no hand-drying provision available at the handwashing sink located at the bar. COS/CA: PIC removed all items blocking the handwashing sink and will ensure that all handwashing sinks remain accessible, properly supplied, and are used for handwashing purposes only. 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

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed food containers with old date-marking labels still attached and food container lids with visible food residue stored on the clean equipment rack as clean and ready for use. COS: PIC instructed kitchen staff to remove all old labels and rewash, rinse, and sanitize the affected containers and lids before storing them as clean. 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 multiple TCS food items cold holding above 41F in reach-in coolers and prep top coolers located in the main kitchen and front kitchen (see temperature log). 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 41F or below COS/CA: PIC discarded affected ready-to-eat TCS food items and placed the remaining affected TCS food items on ice for proper cold holding. Advised PIC to have the affected refrigeration equipment serviced and to maintain TCS food at 41F or below.

Wiping cloths: properly used and stored — Inspector Note: Observed wiping clothes stored in sanitizing bucket tested at 0ppm QAC. COS Sanitizer buckets were remade and tested at 200ppm QAC.

Management knowledge, responsibilities, reporting — Inspector Note: PIC unable to provide facility’s employee health policy. Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with the Chapter, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food; Pf and