TCBA Corp dba Rose Bistro & Champagne Bar

Food properly labeled; original container — Inspector Note: Observed salt, pepper, and sugar taken out its original containers and not labeled with the common name. COS- items were labeled.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.

Posted: Permit/Inspection/Choking Poster/Handwashing — Inspector Note: Observed an old score posted at the time of the inspection. CA- inspection received via email today shall be printed and posted. 511-6-1.02(1)(d) - Displaying of the Inspection Report (C) 1. The most current inspection report 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.

Warewashing facilities: installed, maintained, used; test strips — Inspector Note: Observed failure to provide an irreversible temperature indicator for the high temp dish machines. CA- irreversible temperture indicator must be purchased and used. 511-6-1.05(3)(h),(i),(j) - Temperature Measuring Device, Manual Warewashing; Sanitizing Solutions, Testing Device (Pf) (h) Temperature Measuring Devices, Manual and Mechanical Warewashing. 1. In manual warewashing operations, a temperature measuring device shall be provided and readily accessible for frequently measuring the washing and sanitizing temperatures. Pf 2. In hot water mechanical warewashing operations, an irreversible registering temperature indicator shall be provided and readily accessible for measuring the utensil surface temperature. Pf

Warewashing facilities: installed, maintained, used; test strips — Inspector Note: Observed the gauges not working on the dish machine in the bar area. CA- gauges shall be working. 511-6-1.05(2)(y),(z),(aa),(bb) - Warewashing Machine, Data Plate, Internal Baffles, Temperature MD, Heaters & Baskets (Pf, C) (y) Warewashing Machine, Data Plate Operating Specifications. A warewashing machine, if utilized, shall be provided with an easily accessible and readable data plate affixed to the machine by the manufacturer that indicates the machine's design and operating specifications including the: 1. Temperatures required for washing, rinsing, and sanitizing; 2. Pressure required for the fresh water sanitizing rinse unless the machine is designed to use only a pumped sanitizing rinse; and 3. Conveyor speed for conveyor machines or cycle time for stationary rack machines. (z) Warewashing Machines, Internal Baffles. Warewashing machine wash and rinse tanks shall be equipped with baffles, curtains, or other means to minimize internal cross contamination of the solutions in wash and rinse tanks. (aa) Warewashing Machines, Temperature Measuring Devices. A warewashing machine shall be equipped with a temperature measuring device that indicates the temperature of the water: 1. In each wash and rinse tank; Pf and 2. As the water enters the hot water sanitizing final rinse manifold or in the chemical sanitizing solution tank. Pf (bb) Manual Warewashing Equipment, Heaters and Baskets. If hot water is used for sanitization in manual warewashing operations, the sanitizing compartment of the sink shall be: 1. Designed with an integral heating device that is capable of maintaining water at a temperature not less than 171ºF (77ºC); Pf and 2. Provided with a rack or basket to allow complete immersion of equipment and utensils into the hot water. Pf

Nonfood-contact surfaces clean — Inspector Note: Observed debris on the back of the preptop cooler at the time of the inspection. CA- cooler shall be cleaned. 511-6-1.05(7)(a)2,3 - Equipment, Food/Nonfood-Contact Surfaces, and Utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations (C) 2. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. 3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Proper date marking and disposition — Inspector Note: Observed spinach dip made on 5/29, sauces made on 5/22 and 5/23 still in the cooler at the time of the inspection. COS- items were discarded and PIC was told on proper date marking not to exceed 7 days. 511-6-1.04(6)(h) - Ready-To-Eat Time/Temperature Control for Safety Food, Disposition (P) (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 2. Refrigerated, ready-to-eat, time / temperature control for safety food prepared in a food service establishment and dispensed through a vending machine with an automatic shutoff control shall be discarded if it exceeds 7 days. P

Toxic substances properly identified, stored, used — Inspector Note: Observed chemicals taken out the original containers not labeled with the common name. COS- bottles were labeled. 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

Thermometers provided and accurate — Inspector Note: Observed failure to have TMD to test final cook temperature of food CA:

Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used — Inspector Note: Observed failure of digital reader of dishwasher to operate CA:Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule.

Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used — Inspector Note: Observed standing water in RIC in bar area CA: Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule.

Warewashing facilities: installed, maintained, used; test strips — Inspector Note: Observed failure to have testing device CA: A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided.

Adequate ventilation and lighting; designated areas used — Inspector Note: Observed employee food of shelving with food items for restaurant CA: PIC immediately moved to a designated area

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed broken paper towel dispenser in BOH CA: Hand Drying Provision. Each handwashing sink or group of adjacent handwashing sinks shall be provided with: 1. Individual, disposable towels; Pf 2. A continuous towel system that supplies the user with a clean towel; Pf 3. A heated-air hand drying device; Pf or 4. A hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures.Pf

Required records: shellstock tags, parasite destruction — Inspector Note: Observed failure to keep shellfish tag with shellfish CA: Except as specified under paragraphs 3.(ii) of this subsection, molluscan shellfish tags shall remain attached to the container in which the shellstock are received until the container is empty.