Odyssey Bistro and Lounge

Posted: Permit/Inspection/Choking Poster/Handwashing — Inspector Note: Observed the most recent score not posted. CA: Advised PIC that the most recent score 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.

Plumbing installed; proper backflow devices — Inspector Note: Observed leaks at the bar 3 comp sink and handwashing sink. CA: Advised PIC to have the plumbing system for the bar maintained.

Insects, rodents, and animals not present — Inspector Note: Observed a back door leading to the kitchen that was not tight fitting at the bottom. CA: Advised PIC to ensure all doors are tight fitting with gaps closed to prevent pests.

Certified Food Protection Manager — Inspector Note: Observed no CFSM certificate on site. CA: Advised PIC that 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 no soap at any handsink. Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. CA: Advised PIC provide soap at all hand sinks.

Posted: Permit/Inspection/Choking Poster/Handwashing — Inspector Note: Observed the most recent score not posted. CA: Advised PIC that the most recent score 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.

Single-use/single-service articles: properly stored, used — Inspector Note: Observed cups and to go boxes for customers on the floor in the main kitchen and office. CA: Advised PIC that all single service utensils must be placed at a minimum of 6" off the floor.

Warewashing facilities: installed, maintained, used; test strips — Inspector Note: Observed no chlorine test strips for the measurement of chlorine sanitizer. CA: Advised PIC to obtain chlorine test strips to measure the efficacy of the sanitizer used for the 3 comp sinks and sanibuckets.

Plumbing installed; proper backflow devices — Inspector Note: Observed leaks at the bar 3 comp sink and handwashing sink. CA: Advised PIC to have the plumbing system for the bar maintained.

Physical facilities installed, maintained, and clean — Inspector Note: Observed large amount of spillage on walls, floors, and ceilings around facility. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. CA: PIC will have these locations cleaned.

Insects, rodents, and animals not present — Inspector Note: Observed a back door with an inability to close fully at the bottom. CA: Advised PIC to ensure the outer openings are protected to curb the entry of pests.

Insects, rodents, and animals not present — Inspector Note: Observed a mouse and fruit flies in the bar and the main kitchen. CA: Advised PIC to ensure pest control is sufficient enough to manage the presence of rodents and insects.

Certified Food Protection Manager — Inspector Note: Observed no CFSM on site. CA: Advised PIC to obtain the CSFM certification within 60 days in order to ensure the facility receives adequate Food Safety Management.

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed no soap at any handsink. Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. CA: Advised PIC provide soap at all hand sinks.

Proper date marking and disposition — Inspector Note: Observed no datemarking for pasta, milk, ranch, and cheese opened for over 24h. CA: Advised PIC to datemark all items 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

Physical facilities installed, maintained, and clean — Inspector Note: Observed large amount of spillage on walls, floors, and ceilings around facility. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. PIC will have these locations cleaned.

Physical facilities installed, maintained, and clean — Inspector Note: Observed mops drying directly on floor or stored in dirty mop water. After use, mops shall be placed in a position that allows them to air-dry without soiling walls, equipment, or supplies. PIC removed mops.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed no DPH approved sanitizer throughout facility. Only pink soap. Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration, and Hardness. 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. PIC was sending someone to the store and told them to get bleach.

Proper date marking and disposition — Inspector Note: Observed no date marking throughout facility. 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. Advised PIC to discard all food and properly datemark food after preparation.