Lokma Mediterranean Kitchen LLC DBA: Beanissimo Coffee

In-use utensils: properly stored — Inspector Note: Observed scoops for gelato stored in container of room temperature water. Corrected on site - PIC provided hot water from coffee/tea machine for container where scoops are stored. 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).

Single-use/single-service articles: properly stored, used — Inspector Note: Observed single-service containers not inverted during storage to protect the food-contact surface. Corrected on site - PIC inverted to-go containers. Single-service and single-use articles and cleaned and sanitized utensils shall be handled, displayed, and dispensed so that contamination of food-and lip-contact surfaces is prevented.

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed hand washing sink blocked with utensils and containers at time of inspection. Corrected on site - PIC removed items from hand sink to make it accessible for hand washing. Using a Handwashing Sink. 1. A handwashing sink shall be maintained so that it is accessible at all times for employee use. 2. A handwashing facility may not be used for purposes other than handwashing. 3. An automatic handwashing facility shall be used in accordance with manufacturer’s instructions.

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed no soap present at hand washing sink. Corrected on site - PIC obtained hand soap from his neighboring restaurant for use in facility. Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap.

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed no towels at hand washing sink. Corrected on site - PIC obtained clean towels for use at hand sink, disposed after each use. Each handwashing sink or group of adjacent handwashing sinks shall be provided with: 1. Individual, disposable towels; 2. A continuous towel system that supplies the user with a clean towel; 3. A heated-air hand drying device; or 4. A hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures.

Proper date marking and disposition — Inspector Note: Observed open packages of TCS food items (ricotta cheese, mozzarella cheese, sliced tomatoes) without proper date marking. Corrective action - PIC advised to mark TCS food packages with the date opened/prepared and the discard date 6 days later. 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.