Big Bad Breakfast

Contamination prevented during food preparation, storage, display — Inspector Note: Observed failure to properly store food off the floors in the RIC and WIC. CA: PIC was advised to remove to food off the floor and have them stored at least 6inchs off the floor.

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed Hand sink being blocked by multiple trash cans making it inaccessible. CA advised PIC to move the trash cans and to ensure that there is nothing obscuring the use / accessibility of the hand-washing sinks for employee use.

Contamination prevented during food preparation, storage, display — Inspector Note: Observed failure to properly store food off the floors in the RIC and WIC. CA: PIC was advised to remove to food off the floor and have them stored at least 6inchs off the floor. Food Storage. 1. Except as specified in paragraphs 2 and 3 of this subsection, food shall be protected from contamination by storing the food: (i) In a clean, dry location; (ii) Where it is not exposed to splash, dust, or other contamination; and (iii) At least 6 inches (15 cm) above the floor. 2. 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. 3. Pressurized beverage containers, cased food in waterproof containers such as bottles or cans, and milk containers in plastic crates may be stored on a floor that is clean and not exposed to floor moisture.

Personal cleanliness — Inspector Note: Observed food handling employee with jewelry on her writs. COS: PIC had all employees remove all jewelry except plain wedding bands. Jewelry. Except for a plain ring such as a wedding band food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food.

Wiping cloths: properly used and stored — Inspector Note: Observed the sanitizer bucket resting on the floor of the main kitchen. COS: PIC relocated the buckets to a lower shelf that was 6inchs off the floor. 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. 6. Single-use disposable sanitizer wipes shall be used in accordance with EPA-approved manufacturer’s label use instructions.

Food stored covered — Inspector Note: observed three cakes stored uncovered in the WIC. COS:PIC had employee cover the food. 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 two knives stored on a the magnetic wall rack in the prep area of the main kitchen. COS: PIC had the knives removed for cleaning and sanitizing 1. Equipment food-contact surfaces and utensils shall be clean to sight and touch.