BLACK BEAN

Proper cooling methods used: adequate equipment for temperature control — Inspector Note: Inadequate number/capacity of cold holding units to maintain potentially hazardous food at proper temperatures. CA: Must provide another reach in cooler to hold food cold overnight. Must provide within 7 days. 511-6-1.05(3)(a) - Cooling, Heating, and Holding Capacities (Pf) (3) Numbers and Capacities. (a) Cooling, Heating, and Holding Capacities. Equipment for cooling and heating food, and holding cold and hot food, shall be sufficient in number and capacity to provide food temperatures as specified under DPH Rule 511-6-1-.04. Pf

Personal cleanliness — Inspector Note: Observed employee mixing drink with no hair restraint. CA: Owner must provide employee with hand restraint. PIC stated that the hair nets are on order. 511-6-1.03(5)(j) - Hair Restraints (C) (i) Hair Restraints. 1. Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch. 2. This does not apply to employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food, clean utensils and linens and unwrapped single-service and single-use articles.

Wiping cloths: properly used and stored — Inspector Note: Observed Wet wiping cloth not submerged in the sanitizing solution between uses. CA: Employee Correccted the sanitizing levels in bucket to cover the wet wiping cloths. 511-6-1.04(4)(m) - Wiping Cloths, Use Limitation (C) (m) Wiping Cloths, Use Limitation. 1. Cloths in-use for wiping food spills from tableware and carry-out containers that occur as food is being served shall be: (i) Maintained dry; and (ii) Used for no other purpose. 2. Cloths in-use for wiping counters and other equipment surfaces shall be: (i) Held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n); and (ii) Laundered daily. 3. Cloths in-use for wiping surfaces in contact with raw animal foods shall be kept separate from cloths used for other purposes. 4. Dry wiping cloths and the chemical sanitizing solutions in which wet wiping cloths are held between uses shall be free of food debris and visible soil. 5. Containers of chemical sanitizing solutions in which wet wiping cloths are held between uses shall be stored off the floor and used in a manner that prevents contamination of food, equipment, utensils, linens, single-service, or single-use articles.

Certified Food Protection Manager — Inspector Note: No Certified Food Manager for establishment. Menu has changed. Manager must obtain a certified food safety certificate. 511-6-1.03(3)(a) - Food Safety Manager Certification (Pf) Food service establishments shall have in its employ a Certified Food Safety Manager (CFSM) as specified in paragraph (b) of this subsection to ensure food safety is being managed within the food service establishment during all hours of operation as specified within paragraph (d) of this subsection. Pf

Proper cold holding temperatures — Inspector Note: Observed potentially hazardous food (shredded chicken and cut lettuce) cold held at greater than 41 degrees Fahrenheit. CA: Person In Charge Discarded chicken and cut lettuce 511-6-1.04(6)(f) - Time/Temperature Control for Safety; Cold Holding (P) (f) 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. P