Milk & Honey

Wiping cloths: properly used and stored — Inspector Note: Observed failure to store in-use wiping cloths for counter in sanitizer solution in between use. Observed multiple cloths sitting on counter in main kitchen and front bar area. 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. PIC advised to put all wiping cloths not in use in sanitizer bucket.

Insects, rodents, and animals not present — Inspector Note: Observed failure to protect outer openings from potential entry of pests. Observed back door with screen being propped open for entire duration of inspection. (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 closed door.

Proper date marking and disposition — Inspector Note: Observed failure to discard food items past date marking. Observed multiple food items in reach in cooler date marked for 5/28 and 6/4 (milk and cheese), (sauces). (h) Ready-to-Eat, Time/Temperature Control for Safety Food, Disposition. 1. A food that requires datemarking shall be discarded if it: (i) Exceeds 7 days, not including the time that the product is frozen; P (ii) Is in a container or package that does not bear a date or day; P or (iii) Is inappropriately marked with a date or day that exceeds 7 days . P PIC discarded food items and reminded of rule of discarding food items past date marking date.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed mildew like/biological growth build up on cutting board. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Informed PIC to replace worn-out boards and keep prep tops clean and free from observed mildew/biological growth build up.

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.