Hot Breads 9 Spices

Contamination prevented during food preparation, storage, display — Inspector Note: EHS observed multiple containers of food on the floor of the WIC. CA: Advised PIC that food shall be protected from contamination by being stored at least 6 inches above the floor.

Insects, rodents, and animals not present — Inspector Note: Observed flies flying in the kitchen due to door left open (CA) Advised the PIC to call pest control company to have the facility inspected and to keep the back kitchen door closed. Routinely inspecting the premises for evidence of pests;

Adequate handwashing facilities supplied & accessible — Inspector Note: EHS observed each hand sink in the kitchen did not have paper towels. (CA) Advised the PIC to keep a hand drying system in place at each hand sink. 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.

Proper date marking and disposition — Inspector Note: EHS observed multiple TCS foods stored in the WIC & in the RIC without date marking. (CA) Advised the PIC to label and date mark TCS foods. Except when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 5 and 6 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.

Contamination prevented during food preparation, storage, display — Inspector Note: Observed several containers of food stored on the floor of the WIC. (CA) Advised the PIC that food shall be protected from contamination by storing the food at least 6 inches (15 cm) above the floor.

In-use utensils: properly stored — Inspector Note: Observed knives stored in between PTC’s in the main kitchen. (CA) Advised the PIC that utensils can only be stored in areas that are cleaned frequently. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 3.On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified under DPH Rule 511-6-1-.05(7)(b) and (8)(a);

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed each hand sink in the kitchen did not have a drying system. (CA) Advised the PIC to keep a hand drying system in place at each hand sink. 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

Proper date marking and disposition — Inspector Note: Observed several TCS foods stored in the WIC & in the RIC without date marking. (CA) Advised the PIC to label and date mark TCS foods. Except when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 5 and 6 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. Pf

Insects, rodents, and animals not present — Inspector Note: Observed live roaches in flour in the kitchen. (CA) Advised the PIC to call pest control company to have the facility inspected. Routinely inspecting the premises for evidence of pests;

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed the absence of paper towels at each hand sink in the kitchen. (CA) Advised the PIC to place paper towels at each hand sink. Each handwashing sink or group of adjacent handwashing sinks shall be provided with: 1. Individual, disposable towels; Pf

Proper date marking and disposition — Inspector Note: Observed several TCS foods stored in RIC & WIC without date marking. (CA) Advised the PIC that TCS foods need to be labeled and date marked. 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