Firefly Indoamerican Restaurant

Posted: Permit/Inspection/Choking Poster/Handwashing — Inspector Note: EHS observed that the most current inspection report was not posted. The most current inspection report shall be prominently displayed in public view at all times, within 15 feet of the front primary public door and between 5 and 7 feet from the floor and in an area where it can be read at a distance of 1 foot away. CA: Advised PIC to post the most current inspection report.

In-use utensils: properly stored — Inspector Note: EHS observed Tupperware containers without handles being used as scoops in multiple food bins in main kitchen. 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. CA: PIC removed containers without handles from the food bins.

Proper eating, tasting, drinking, or tobacco use — Inspector Note: Observed employees drink in the food prep area. CA: Advised the PIC that employees can only eat and drink in approved areas away from the food prep area. 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 a chlorine concentration in the dishwasher, below the recommended range. 1. A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart; P Concentration Range Minimum Temperature MG/L PH 10 or less oF (oC) PH 8 or less oF (oC) 25-49 120 (49) 120 (49) 50-99 100 (38) 75 (24) 100 55 (13) 55 (13) CA: PIC was advised to adjust the ware washing machine or have it serviced and verify sanitizer concentration via test strips. Dishwasher use is to be discontinued and 3 comp sink should be used while dishwasher is serviced.

Posted: Permit/Inspection/Choking Poster/Handwashing — Inspector Note: Observed the most current inspection report was not posted. (CA) Advised the PIC to post the most current inspection report. 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.

Proper eating, tasting, drinking, or tobacco use — Inspector Note: Observed employees drinking in the food prep area. (CA) Advised the PIC that employees can only eat and drink in approved areas away from the food prep area. 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 cutting boards throughout the kitchen with heavy scoring and staining. (CA) Advised the PIC to replace the cutting boards. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf.

Proper cold holding temperatures — Inspector Note: Observed several TCS foods above 41F through out the kitchen. (CA) Advised the PIC that TCS foods must be kept at 41F or lower. 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