MH15

Insects, rodents, and animals not present — Inspector Note: Observed a full roach trap above the prep sink in front of the walk in cooler. PIC moved the trap to below the sink.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed that dishwasher was below the recommended range for chlorine of 50 - 100 ppm. CA. - PIC will contact their vendor to service the dishwasher. PIC also had the staff set up the 3C sink to wash their dishes until its repaired.

Proper cold holding temperatures — Inspector Note: Observed several ambient and TCS food temperatures that were above 41 F. See temp log for readings. PIC discarded items that were made before two hours ago.

Food properly labeled; original container — Inspector Note: Observed several food containers stored without common name of the food. PIC labeled the containers and was advised to always have food containers labeled with their common name. 511-6-1.04(4)(d) - Food Storage Containers Identified with Common Name of Food (C) (d) Food Storage Containers, Identified with Common Name of Food. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food.

Contamination prevented during food preparation, storage, display — Inspector Note: Observed food stored on the floor in main kitchen and in the walk in freezer.PIC moved the food 6 inches above floor. 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.

In-use utensils: properly stored — Inspector Note: Observed utensils stored in used water and the water temperature at 70F . PIC discarded water and used hot water to hold the utensils. Advised PIC to hold in use utensils in hot water or in running water. 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).

Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used — Inspector Note: Observed kitchen and employee bathroom floors not cleaned frequently and have a sticky surface. PIC advised to make a cleaning schedule and have the floors cleaned regularly. 511-6-1.05(1)(i) - Nonfood-contact Surfaces (C) (i) 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

Warewashing facilities: installed, maintained, used; test strips — Inspector Note: At the time of inspection PIC failed to provide sanitizer test strips for both 3 comp sink and dishwasher.PIC advised to get test strips and have them everyday to test their sanitizer levels. (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

Hot and cold water available; adequate pressure — Inspector Note: Observed hot water not provided/shut off at employee handwash sink. CA- advised PIC to get fixed as soon as possible. Employees are using prep sink for hot water at the moment, because there is no other hand wash sink located in the kitchen.

Physical facilities installed, maintained, and clean — Inspector Note: Observed used mop stored in dirty water as the mop sink is not accessible. PIC mop sink and have mop air dried. Advised PIC to keep mop sink accessible. 511-6-1.07(5)(f) - Drying Mops (C) (f) Drying Mops. After use, mops shall be placed in a position that allows them to air-dry without soiling walls, equipment, or supplies

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed food debris build up in oven and the hot plate. CA:PIC advised to make a cleaning schedule and keep the food contact surfaces clean at all times.

Proper cold holding temperatures — Inspector Note: Observed several tomato based gravies stored at temperature above 41F. observed rice in buffet area stored at 80F for service. PIC discarded all the items. 511-6-1.04(6)(f) - Time/Temperature Control for Safety; Cold Holding (P) (f) 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 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P

Proper hot holding temperatures — Inspector Note: Observed vegetable soup left on stove at 87F. PIC advised hot hold soups at 135F and immediately heat the soup to sufficient temperature before hot holding 511-6-1.04(6)(f) - Time/Temperature Control for Safety; Hot Holding (P) (f) 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 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P

Proper date marking and disposition — Inspector Note: Observed several TCS foods in front cooler and walk in cooler not date marked when they were prepared. PIC date marked all the items and was advised to date mark all the TCS foods. 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