TECH SQUARE FOOD HALL

Contamination prevented during food preparation, storage, display — Inspector Note: Observed meets stored on the floor of the reach in cooler. CA: Advised pic that food shall be stored in a clean, dry location; where it is not exposed to splash, dust, or other contamination; and at least 6 inches (15 cm) above the floor. 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.

Washing fruits and vegetables — Inspector Note: observed the cook prepping raw chicken in the produce sink. COS: PIC corrected the employee and removed the food item. Prep sink shall be cleaned and sanitized before usage of any vegies. Corrected On-Site. New Violation.

Posted: Permit/Inspection/Choking Poster/Handwashing — Inspector Note: observed the establishment failed to post the correct and current inspection report. COS : PIC placed current score on the board once inspection started

In-use utensils: properly stored — Inspector Note: observed knives stored between prep-top table and prep-top cooler. CA: Storage of In-Use Utensils. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container; 2.In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon; 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); 4.In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 5. In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not time/temperature control for safety food; or 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).

Nonfood-contact surfaces clean — Inspector Note: Observed food debris and dried blood inside the RIF on the flooring. CA: 3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Adequate handwashing facilities supplied & accessible — Inspector Note: observed hand sink in the main kitchen fail to have any drying provision (paper towels) at the sink. COS: PIC added paper towels to the sink after it was mentioned by EHS.

Food stored covered — Inspector Note: observed food in the main kitchen and in the WIC stored without any covering. there was fried chicken stored under a prep table and in the WIC there was a bucket of cut veggies that were uncovered on the floor of the RIC. CA: (iv) Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), 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;

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed the ice machine of the establishment had black and pink slim on the deflector plate of the unit. CA: 7) Cleaning of Equipment and Utensils. (a) Equipment, Food-Contact Surfaces, and Utensils. 1. Equipment food-contact surfaces and utensils shall be clean to sight and touch.

Proper date marking and disposition — Inspector Note: Observed Chicken, beef and other foods stored in the WIC without proper date marking label. 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.

Personal cleanliness — Inspector Note: Observed cooks in the main kitchen with excessive amounts of food accumulation of old food on their clothes. CA: PIC was advised on the Clothing. The outer layer of clothing of all employees shall be clean. Food employees shall wear clean outer clothing to prevent contamination of food, equipment, utensils, linen, and single-service and single-use articles.

Food separated and protected — Inspector Note: Observed raw chicken and beef stored over cooked rice in the walk in cooler of the front food service RIC. CA: Provided refrigeration document and advised PIC on how to properly store raw food items in both the walk in and reach in cooler.

Consumer advisory provided for raw and undercooked foods — Inspector Note: Observed disclosure and asterisk missing on the menu next to the food items that can be served raw or undercooked . CA: Advised PIC to add an asterisk, disclosure and consumer advisory to all the food items on the menu that can be served raw or undercooked. Asterisks next to the menu items with animal-derived foods food items that can be served raw or undercooked(Sushi, eggs etc.)

Proper date marking and disposition — Inspector Note: Observed Chicken, beef and other foods stored in the WIC without proper date marking label. 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.