Sweet & Fresh

Contamination prevented during food preparation, storage, display — Inspector Note: Observed boxes of chicken stored on the floors of the walk in cooler in the main kitchen. COS: PIC placed the boxes of chicken on a bench that was taller than 6 inches. 511-6-1.04(4)(q) - Food Storage (C) (q) Food Storage. 1. Except as specified in paragraphs 2 and 3 of this subsection, food shall be protected from contamination by storing the food: (i) In a clean, dry location; (ii) Where it is not exposed to splash, dust, or other contamination; and (iii) At least 6 inches (15 cm) above the floor. 2. Food in packages and working containers may be stored less than 6 inches (15 cm) above the floor on case lot handling equipment if the equipment can be moved by hand or by conveniently available apparatuses such as hand trucks and forklifts. 3. Pressurized beverage containers, cased food in waterproof containers such as bottles or cans, and milk containers in plastic crates may be stored on a floor that is clean and not exposed to floor moisture.

Contamination prevented during food preparation, storage, display — Inspector Note: Observed the AC unit in the walking cooler dripping into bust tubs. Bust tubs were placed there to prevent any dripping of the food below the AC unit. CA: PIC was advised to have the unit fixed to prevent any contamination of the food below it. 511-6-1.04(4)(q) - Food Storage (C) (q) Food Storage. 1. Except as specified in paragraphs 2 and 3 of this subsection, food shall be protected from contamination by storing the food: (i) In a clean, dry location; (ii) Where it is not exposed to splash, dust, or other contamination; and (iii) At least 6 inches (15 cm) above the floor. 2. Food in packages and working containers may be stored less than 6 inches (15 cm) above the floor on case lot handling equipment if the equipment can be moved by hand or by conveniently available apparatuses such as hand trucks and forklifts. 3. Pressurized beverage containers, cased food in waterproof containers such as bottles or cans, and milk containers in plastic crates may be stored on a floor that is clean and not exposed to floor moisture.

Adequate ventilation and lighting; designated areas used — Inspector Note: Observed all lights inside of the hood that is above the grill failed to turn on. On of the light bulbs shown to be detached from the light bulb socket. CA: PIC was advised to have the lights fixed immediately so that it can provide adequate lighting intensity during operation hours.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed knives stored on the magnate rack alongside other clean knives. COS: PIC removed the knives with food debris on them and had them clean and sanitized

Toxic substances properly identified, stored, used — Inspector Note: Observed multiple clear spray bottles with colored liquid without labels. COS: PIC put labels on all bottles with common name labels. 511-6-1.07(6)(b) - Working Containers, Common Name (Pf) (b) Working Containers, Common Name. 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. Pf

Food properly labeled; original container — Inspector Note: observed food containers missing labels in the main kitchen. CA: Advised PIC to label all items in clear bottles. 511-6-1.04(7)(c) - Food Labels (Pf, C) (c) Food Labels. 1. Food packaged in a food service establishment, 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. 3. Bulk food that is available for consumer self-dispensing shall be prominently labeled with the following information in plain view of the consumer: (i) The manufacturer's or processor's label that was provided with the food; or (ii) A card, sign, or other method of notification that includes the information specified under paragraphs 2(i), (ii), and (vi) of this subsection. 4. Bulk, unpackaged foods such as bakery products and unpackaged foods that are portioned to consumer specification need not be labeled if: (i) A health, nutrient content, or other claim is not made; (ii) There are no state or local laws requiring labeling; and (iii) The food is manufactured or prepared on the premises of the food service establishment or at another food service establishment or a food processing plant that is owned by the same person and is regulated by the food regulatory agency that has jurisdiction.

Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used — Inspector Note: observed establishment with cardboard over the RIC in the main kitchen to catch the splashing of grease. COS: PIC discarded the cardboard. Nonfood-contact Surfaces. Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed food debris inside kitchen hand sink and observed tongs in the other handwashing sink of the main kitchen. 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 CA-MOD instructed employees to not pour anything in sink

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed pink slime substance inside ice machine on baffle. All food contact surfaces shall be cleaned to sight and touch. CA-EHS advised MOD to clean

Proper cold holding temperatures — Inspector Note: Observed raw chicken wings in RIC with temp above 41F. In main kitchen. TCS foods shall be held at 41F or lower. CA-MOD disposed of wings