The Betty

Food separated and protected — Inspector Note: Observed raw red meat over seafood in WIC in main kitchen. CA advised PIC all food must be separated by cooking temperature. Food shall be protected from cross contamination

Posted: Permit/Inspection/Choking Poster/Handwashing — Inspector Note: Observed most recent inspection report not posted. CA advised PIC most recent inspection report must be posted. The most current inspection report for mobile food service units and extended food service units issued by the local Health Authority having jurisdiction for its inspections shall be prominently displayed in public view during all hours of operation. Such inspection reports shall be prominently displayed at the point of service where the documents can be read by the public from a distance of one foot away.

Warewashing facilities: installed, maintained, used; test strips — Inspector Note: Observed high temp dishwasher not reaching 180 degrees during final rinse. CA advised PIC to put in a work order. Temperatures required for washing, rinsing, and sanitizing.

Proper eating, tasting, drinking, or tobacco use — Inspector Note: Observed a cup of tea on the cooking line as well as a reusable water bottle in main kitchen. CA advised PIC that all beverages need to be in a single use cup. Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. However, drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee’s hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles will be allowed.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed can opener with debris on it in main kitchen. CA advised PIC to clean can opener regularly. Equipment food-contact surfaces and utensils shall be clean to sight and touch.

Utensils, equipment and linens: properly stored, dried, handled — Inspector Note: Observed food items on the floor in WIC in main kitchen. CA advised PIC that all food items must be 6 inches above the ground. At least 6 inches (15 centimeters) above the floor.

Warewashing facilities: installed, maintained, used; test strips — Inspector Note: Observed no quat test strips for 3 compartment sink and dishwasher final rinse temp not reaching 180. CA advised PIC to order quat test strips and to service dishwasher. Sanitizing Solutions, Testing Devices. A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided. In manual warewashing operations, a temperature measuring device shall be provided and readily accessible for frequently measuring the washing and sanitizing temperatures.

Food separated and protected — Inspector Note: Observed raw red meat over seafood in WIC in main kitchen. CA advised PIC all food must be separated by cooking temperature. Food shall be protected from cross contamination

Food stored covered — Inspector Note: Observed failures to cover butter in WIC in main kitchen. CA advised PIC that food must be covered from the elements. storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination;

Proper cold holding temperatures — Inspector Note: Observed TCS foods in prep top cooler higher than 41 degrees in main kitchen. CA advised PIC temperatures for TCS foods must be less than 41 degrees. 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.

Food properly labeled; original container — Inspector Note: Observed several food containers in the kitchen that were unlabeled. I advised the Executive chef to label them and he did. 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.

Food in good condition, safe, and unadulterated — Inspector Note: Observed 2 dented food cans in the dry storage among the good ones. I advised the Executive chef to always separate the dented cans from the good ones and return them to supplier or get rid of them. 511-6-1.04(1) - Safe, unadulterated and Honestly Presented (P) (1) Condition. Food shall be safe, unadulterated, and honestly presented. P