Mana Vindhu/Mana Vindhu Go

Wiping cloths: properly used and stored — Inspector Note: Observed multiple-use towels being used on the prep line without being stored in sanitizer. COS: The Person in Charge (PIC) placed the towels in chlorine sanitizing solution and will ensure wiping cloths are properly stored in sanitizer between uses. 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);

Warewashing facilities: installed, maintained, used; test strips — Inspector Note: At the time of inspection, no sanitizer or test strips were available for the mechanical warewashing machine or the 3-compartment sink. CA: The Person in Charge (PIC) will purchase the appropriate sanitizer and test strips and will ensure the warewashing machine and the 3-compartment sink are properly tested to verify adequate sanitizer concentration. In the meantime, PIC will sanitize everything in the 3 comps sink using chlorine. i) Sanitizing Solutions, Testing Devices. A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided. Pf j) Cleaning Agents and Sanitizers. 1. Cleaning agents that are used to clean equipment and utensils as specified under section (7) of this Rule, shall be provided and available for use during all hours of operation. Pf 2. Except for those that are generated on-site at the time of use, chemical sanitizers that are used to sanitize equipment and utensils, as specified under Section (8) of this Rule, shall be provided and available for use during all hours of operation. Pf

Hot and cold water available; adequate pressure — Inspector Note: At the time of the inspection, hot water was not available at the handwashing sink. CA: PIC will repair the water line and install a separate designated handwashing sink. In the meantime, employees will wash their hands in the 3-compartment sink using hot water until the designated handwashing sink is properly functioning. Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the food service establishment. Pf (h) Pressure. Water under pressure shall be provided to all fixtures, equipment, and nonfood equipment that are required to use water except that water supplied as specified under subsection (1)(k)1 and 2 to a temporary food service operation or in response to a temporary interruption of a water supply need not be under pressure. Pf

Physical facilities installed, maintained, and clean — Inspector Note: Observed water damage on the ceiling in the storage room. CA: PIC will replace the damaged portion of the ceiling. h) Walls and Ceilings, Studs, Joists, and Rafters. Except for temporary food service establishments, studs, joists, and rafters may not be exposed in areas subject to moisture.

Insects, rodents, and animals not present — Inspector Note: Observed German roach on the wall (near the dishwasher) and on the ice machine in the front food service area. CA: EHS reviewed the pest control report and advised PIC to increase pest control measures with PestMaster. k) Controlling Pests. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by: 1. Routinely inspecting incoming shipments of food and supplies; 2. Routinely inspecting the premises for evidence of pests; 3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under subsections (6)(e), (6)(m), and (6)(n) of this Rule; Pf and 4. Eliminating harborage conditions.

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed foods (rice and noodles) in the designated handwashing sink. Handwashing soap, hot water, and hand-drying towels were not accessible at the handwashing station. PIC removed all food residues from the designated handwashing sink immediately. The PIC will ensure the sink is used for handwashing only and will restrict any other use. The PIC will also ensure that soap and hand-drying towels are provided and readily accessible at the handwashing station at all times. o) Using a Handwashing Sink. 1. A handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf 2. A handwashing facility may not be used for purposes other than handwashing. Pf 3. An automatic handwashing facility shall be used in accordance with manufacturer’s instructions. Pf

Proper date marking and disposition — Inspector Note: Observed ready-to-eat (RTE) foods not marked with the date of preparation or the discard date. COS: PIC labeled all RTE foods with the proper date marking at the time of inspection and will ensure all RTE foods are properly date marked going forward. Pf) (g) Ready-to-Eat Time/Temperature Control for Safety Food, Date Marking 1. 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