Papa Wing and Seafood

Observed facility could not provide the employee health reporting forms. Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with the Chapter, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food. EHS informed PIC of the need to staff to read and sign the health reporting agreement.

Observed open red bull can on prep table throughout the entire inspection. 2. 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.EHS informed the PIC that no drinking is to occur on the prep line except from a disposable cup w/ lid and straw and it is to be stored in a designated area away from food prep and storage.

Observed female employee use the handsink to wet a wiping cloth the wipe down the line/fryers. (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. EHS informed PIC that the handsink is for handwashing only.

Observed food stored uncovered in refrigeration units on the prep line. (iv) 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. EHS informed PIC that food containers that are not considered in-use are to be stored covered.

Observed male employee washing the fryer baskets with plain water and metal food pans stored as clean with a red liquid inside. (n) Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration, and Hardness. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified under subsection (8)(b)3 of this Rule shall meet the requirements specified in DPH Rule 511-6-1-.07(6)(g), shall be used in accordance with the Environmental Protection Agency (EPA)-registered label use instructions P, and shall be used as follows:

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)

2. An iodine solution shall have a minimum temperature of 68°F (20°C)P minimum concentration between 12.5 ppm and 25 ppm, P and pH of 5.0 or less or a pH no higher than the level for which the manufacturer specifies for the solution to be effective; P

3. A quaternary ammonium compound solution shall have a minimum temperature of 75ºF (24ºC), P have a concentration as specified in DPH Rule 511-6-1-.07(6)(g) and as indicated by the manufacturer’s use directions included in the labeling, P and be used only in water with 500 ppm hardness or less or in water having a hardness no greater than specified by the EPA-registered label use instructions; P

4. If another solution of a chemical specified under paragraphs 1 through 3 of this subsection is used, the permit holder shall demonstrate to the Health Authority that the solution achieves sanitization and the use of the solution shall be approved; P

5. If a chemical sanitizer other than chlorine, iodine, or a quaternary ammonium compound is used, it shall be applied in accordance with the EPA-registered label use instructions ;P and

6. If a chemical sanitizer is generated by a device located on-site at the food service establishment, it shall be used as specified in 1-5 of this subsection and shall be produced by a device that:

(i) complies with law as specified in sections 2(q)(1) and 12 of the Federal Insecticide, Fungicide, and Rodenticide Act (FIFRA), P

(ii) complies with 40 CFR 152.500 Requirement for Devices and 40 CFR 156.10 Labeling Requirements, P

(iii) displays the EPA device manufacturing facility registration number on the device, Pf and

(iv) is operated and maintained in accordance with manufacturer’s instructions. Pf.

7. On-site chemical sanitizer generating equipment with active ingredients, such as copper, must be registered as pesticides. The active ingredient may be part of the equipment or separately added. EHS informed the PIC that all utensils/equipment have to be washed, rinsed, and sanitized. When EHS questioned on the procedures, PIC stated that they just wash the dishes, so sanitizing involved; she did not know what EHS meant by sanitizing the equipment. EHS walked her through the cleaning steps so that she could inform the staff.

Observed visible light present at the base of the kitchen door at the corner of the facility. (m) Outer Openings, Protected.

1. Except as specified in paragraphs 2 through 5 of this subsection, outer openings of a food service establishment shall be protected against the entry of insects and rodents by:

(i) Filling or closing holes and other gaps along floors, walls, and ceilings;

(ii) Closed, tight-fitting windows; and

(iii) Solid, self-closing, tight-fitting doors.

2. The requirements in paragraph 1 of this subsection does not apply if a food service establishment opens into a larger structure, such as a mall, airport, or office building, or into an attached structure, such as a porch, and the outer openings from the larger or attached structure are protected against the entry of insects and rodents.

3. Exterior doors used as exits need not be self-closing if they are:

(i) Solid and tight-fitting;

(ii) Designated for use only when an emergency exists, by the fire protection authority that has jurisdiction over the food establishment; and

(iii) Limited-use so they are not used for entrance or exit from the building for purposes other than the designated emergency exit use.

4. Except as specified in paragraphs 2 and 5 of this subsection, if the windows or doors of a food service establishment, or of a larger structure within which a food service establishment is located, are kept open for ventilation or other purposes or a temporary food service establishment is not provided with windows and doors as specified under paragraph 1 of this subsection, the openings shall be protected against the entry of insects and rodents by:

(i) 16 mesh to 1 inch (16 mesh to 25.4 mm) screens;

(ii) Properly designed and installed air curtains to control flying insects; or

(iii) Other effective means.

5. The requirement in paragraph 4 of this subsection does not apply if flying insects and other pests are absent due to the location of the establishment, the weather, or other limiting condition. EHS informed the PIC that a door sweep is needed at the base of the door.

Observed bulk containers that were not labeled. (d) Food Storage Containers, Identified with Common Name of Food. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food. EHS informed PIC to label all containers with the common name of the product.

Observed facility could not provide test strips. h) Temperature Measuring Devices, Manual and Mechanical Warewashing.

1. In manual warewashing operations, a temperature measuring device shall be provided and readily accessible for frequently measuring the washing and sanitizing temperatures. Pf

2. In hot water mechanical warewashing operations, an irreversible registering temperature indicator shall be provided and readily accessible for measuring the utensil surface temperature. Pf

(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 EHS informed the PIC of the need to purchase chlorine test strips.

Observed the facility's need to clean the hood panels from the build of grease that had congealed. (d) Nonfood-Contact Surfaces. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. EHS informed the PIC of the need to routinely clean equipment.

Observed facility in need of cleaning. (b) Cleaning, Frequency and Restrictions.

1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

2. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing. EHS informed the PIC of the need to routinely clean the facility.

Observed several areas of the facility with damaged/missing coving, stained ceiling tiles and painted absorbent ceiling tile in the cooking area(paint peeling away). (5) Maintenance and Operation.

(a) Good Repair. All physical facilities shall be maintained in good repair.EHS informed the PIC of the need to replace the damaged/missing coving and the replace the stained ceiling tiles in the dining are and to replace the ceiling tiles in the kitchen with non-absorbent tile.

Observed a jacket stored on shelving in front area behind the drink refrigerators with facility items. (b) Designated Areas for Employee Activity.

1. Areas designated for employees to eat, drink, use tobacco products and electronic devices shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination.

2. Lockers or other suitable facilities shall be located in a designated room or area where contamination of food, equipment, utensils, linens and single-service and single-use articles cannot occur.EHS informed the PIC of the need to store personal items away from facility items.

Observed containers stored on top shelving with the food contact surface exposed. e) Equipment, Utensils, Linens, and Single-Service and Single-Use Articles.

1. Except as specified in paragraph 4 of this subsection, cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored:

(i) In a clean, dry location;

(ii) Where they are not exposed to splash, dust, or other contamination; and

(iii) At least 6 inches (15 centimeters) above the floor. 2. Clean equipment and utensils shall be stored as specified under paragraph 1 of this subsection and shall be stored:

(i) In a self-draining position that allows air drying; and

(ii) Covered or inverted. EHS informed the PIC to invert all equipment to prevent contamination.

Observed facility re-using cardboard to line shelving in multiple places. (r) Single-Service and Single-Use Articles, Use Limitation.

1. Single-service and single-use articles may not be reused.EHS informed the PIC that cardboard or any other item can not be re-used once the contents have been removed.

Observed wok stand sitting on cement mounds made from plastic food jugs. (6) Maintenance and Operation.

(a) Good Repair and Proper Adjustment.

1. Equipment shall be maintained in a state of repair and condition. EHS informed the PIC that the proper leg extensions should be purchased.

Observed facility could not provide test strips. h) Temperature Measuring Devices, Manual and Mechanical Warewashing.

1. In manual warewashing operations, a temperature measuring device shall be provided and readily accessible for frequently measuring the washing and sanitizing temperatures. Pf

2. In hot water mechanical warewashing operations, an irreversible registering temperature indicator shall be provided and readily accessible for measuring the utensil surface temperature. Pf

(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 EHS informed the PIC of the need to purchase chlorine test strips.

Observed raw shell eggs stored on grated shelves in the walk in cooler over sauces, carrots and celery. All foods must be stored according to minimum cook to temperatures. Discussed with PIC and had him rearrange.

Observed an opened package of raw bacon in the small refrigerator across from the cook's line stored on grated shelves over shredded lettuce. All foods must be stored according to minimum cook to temperatures. Bacon moved to the bottom shelf away from other ready to eat products.

Observed raw ground beef (in the shape of a hamburger patty) stored in the prep top unit closest to the employee refrigerator above broccoli. All foods must be stored according to minimum cook to temperatures. PIC moved rearranged raw beef and broccoli to appropriate locations.

Observed two red bottles on the dry storage shelf with unidentifiable liquids in the container. When asked, PIC stated that items were oil. Reminded PIC that once removed from the original container, all food products must be properly labeled. Facility is to label.

Observed a bulk container with a white substance stored near the prep sink with no visible label. When asked, PIC identified the product as sugar. Reminded PIC that once removed from the original container, all food products must be properly labeled. Facility is to label.

Observed a small portion cup with lid stored on the prep table near the rice cooker with a white powdery substance inside but no visible labels. When questioned, PIC stated that item was salt and was used by employees to season the rice. Reminded PIC that all foods must be properly labeled when removed from the original container/packaging. PIC is to label.

Observed several plastic bulk of containers of food within walk in cooler and front food service with no identifying labels.

511-6-1.04(4)(d) - Food Storage Containers Identified with Common Name of Food (C) (d) Food Storage Containers, Identified with Common Name of Food. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food.

Corrective action: Spoke with PIC about properly labelling food items once taken out of their original packaging or when mixed.

Observed no pest control records available.

511-6-1.07(5)(k) - Controlling Pests (Pf, C) (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.

Corrective action: Spoke with PIC about having pest control records available.

Observed the inspection report posted to public not the most recent; from 2022.

511-6-1.02(1)(d) - Displaying of the Inspection Report (C)

1. 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.

2. Food service establishments with drive-thru windows will post the current inspection report, and also have the inspection report posted so that a minimum of the top one-third of a copy of the current inspection report is visible through each window allowing customers to easily read the score, date of inspection and establishment information.

3. At food service establishments with no primary or public door, the current inspection report shall be prominently displayed at all times where the documents can be read by the public from a distance of one foot away. If requirements of this paragraph are not possible because of physical restrictions, a location will be determined as approved by the Health Authority.

4. The most current inspection report for mobile food service units and extended food service units issued by the local Health Authority having jurisdiction for its inspections shall be prominently displayed in public view during all hours of operation. Such inspection reports shall be prominently displayed at the point of service where the documents can be read by the public from a distance of one foot away.

5. A food service establishment inspection report addendum need not be displayed, but shall be made available by the food service establishment to the public upon request.

Corrective action: Spoke with PIC about posting the most recent inspection report. Was informed owner had not received, will ensure they receive this inspection.

Observed facility with no sanitizing test strips. PIC could not located sanitizing strips.

511-6-1.05(3)(h),(i) - Temperature Measuring Device, Manual Warewashing; Sanitizing Solutions, Testing Device (Pf) (h) Temperature Measuring Devices, Manual and Mechanical Warewashing.

1. In manual warewashing operations, a temperature measuring device shall be provided and readily accessible for frequently measuring the washing and sanitizing temperatures. Pf

2. In hot water mechanical warewashing operations, an irreversible registering temperature indicator shall be provided and readily accessible for measuring the utensil surface temperature. Pf

(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

Corrective action: Spoke with PIC about acquiring the proper test strips to verify sanitizing concentrations.

Observed debris accumulation within reach in cooler and dry storage under in-place storage equipment.

511-6-1.07(5)(a),(b) - Good Repair, physical facilities maintained; Cleaning, Frequency & Restrictions, cleaned often enough to keep them clean (C) (5) Maintenance and Operation.

(a) Good Repair. All physical facilities shall be maintained in good repair.

(b) Cleaning, Frequency and Restrictions.

1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

2. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing.

3. If present, playground equipment and associated areas shall be maintained in a clean and sanitary condition. In addition, a cleaning and sanitizing plan along with cleaning and sanitizing records for playground equipment and associated areas shall be maintained within the food service establishment for review upon request by the Health Authority. Further, such cleaning and sanitizing plan for employees to follow in the event of encountering vomitus or fecal matter shall be included and submitted at the time of permit application as specified in DPH Rule 511-6-1-.02(1)(c). Pf

Corrective action: Spoke with PIC about having areas cleaned with increased frequency.

Observed insufficient lighting to illuminate the reach in cooler properly.

511-6-1.07(3)(f) - Lighting Intensity, adequate in food prep, storage & service areas (C) (f) Lighting Intensity. The light intensity shall be:

1. At least 10 foot candles (108 lux) at a distance of 30 inches (75 cm) above the floor, in walk-in refrigeration units and dry food storage areas and in other areas and rooms during periods of cleaning;

2. At least 20 foot candles (215 lux):

(i) At a surface where food is provided for consumer self-service such as buffets and salad bars or where fresh produce or packaged foods are sold or offered for consumption;

(ii) Inside equipment such as reach-in and under-counter refrigerators;

(iii) At a distance of 30 inches (75 cm) above the floor in areas used for handwashing, warewashing, and equipment and utensil storage, and in toilet rooms; and

3. At least 50 foot candles (540 lux) at a surface where a food service employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor.

Corrective ation: Spoke with PIC about having proper illumination to cover all of the reach in cooler properly.

EHS observed facility without employee health reporting forms. Violation: PIC is responsible to demonstrate in a verifiable manner that employees have been informed of the requirement to report signs, symptoms, and illnesses that are reportable to the health authority. Have employees who handle food sign forms available on DPH website.

EHS observed ice machine with black mold like substance. Violation: food contact surfaces of equipment shall be clean to sight and touch. CA: drain and clean ice machine.

EHS observed facility with inspection report posted that was not most recent. Violation: facility shall have most recent inspection report posted in public view. CA: print and post inspection report from today 8/21/23.

EHS observed dirty/stained cutting surfaces throughout facility. Violation: cutting surfaces shall be maintained clean and sanitized if no longer can be cleaned or sanitized the cutting surface shall be resurfaced or replaced. CA: resurface or replace cutting surfaces in unable to clean and sanitize.

EHS observed restroom with no covered receptacle. Violation: A restroom used by females shall be provided with a covered receptacle for sanitary napkins. CA: replace trashcan with covered trashcan.

EHS observed ranch and coleslaw in reach in cooler by counter above required 41 degrees Fahrenheit (55 and 55). Violation: time/temperature controlled for safety food cold holding shall be maintained at 41 degrees below unless being cooked, cooled, prepared, or if time is used as public health control. CA: manager over phone stated that product was placed in cooler this morning. Cooler appears to not be reaching below 56. Employee moved to walk-in cooler.

EHS observed shell eggs in prep top cooler for fried rice station above the required 41 degrees Fahrenheit. Violation: time/temperature controlled for safety foods cold holding shall be maintained at 41 degrees or below unless being cooked, cooled, prepared, or if time is used as public health control. CA: employee discarded eggs.

EHS observed facility with no person in charge present. Manager was not at facility and had not designated a Person in Charge in his stay. Violation: There must be a person in charge on the premises of the food service establishment at all times. The person in charge shall ensure compliance with the following. CA: ensure when Manager not available a new person in charge designated.

EHS observed facility without employee health reporting forms spoke with manager on phone stated did not know what this was. Violation: (a) Requirement to Report Symptoms, Diagnosis and History of Exposure. The permit holder shall require food employees and conditional employees to report to the CFSM and person in charge, information about their health and activities as they relate to diseases that are transmissible through food. A food employee or conditional employee shall report the information in a manner that allows the CFSM and person in charge to reduce the risk of foodborne disease transmission, including providing necessary additional information, such as the date of onset of symptoms and an illness, or of a diagnosis without symptoms, if the food employee or conditional employee:

1. Has any of the following symptoms:

(i) Vomiting, P

(ii) Diarrhea, P

(iii) Jaundice, P

(iv) Sore throat with fever, P or

(v) A lesion containing pus such as a boil or infected wound that is open or draining and is:

(I) On the hands or wrists, unless an impermeable cover such as a finger cot or stall protects the lesion and a single-use glove is worn over the impermeable cover, P

(II) On exposed portions of the arms, unless the lesion is protected by an impermeable cover, P or

(III) On other parts of the body, unless the lesion is covered by a dry, durable, tight-fitting bandage; P

2. Has an illness diagnosed by a health practitioner due to:

(i) Norovirus, P

(ii) Hepatitis A virus, P

(iii) Shigella spp., P

(iv) Shiga toxin-producing Escherichia coli, P

(v) Salmonella Typhi; P or

(vi) nontyphoidal Salmonella; P

3. Had a previous illness, diagnosed by a health practitioner, within the past three months due to Salmonella Typhi, without having received antibiotic therapy, as determined by a health practitioner; P

4. Had been exposed to, or is the suspected source of, a confirmed disease outbreak, because the food employee or conditional employee consumed or prepared food implicated in the outbreak, or consumed food at an event prepared by a person who is infected or ill with:

(i) Norovirus within the past 48 hours of the last exposure, P

(ii) Shiga toxin-producing Escherichia coli, or Shigella spp. within the past three days of the last exposure, P

(iii) Salmonella Typhi within the past 14 days of the last exposure, P or

(iv) Hepatitis A virus within the past 30 days of the last exposure; P or

5. Has been exposed by attending or working in a setting where there is a confirmed disease outbreak, or living in the same household as, and has knowledge about, an individual who works or attends a setting where there is a confirmed disease outbreak, or living in the same household as, and has knowledge about, an individual diagnosed with an illness caused by:

(i) Norovirus within the past 48 hours of the last exposure, P

(ii) Shiga toxin–producing Escherichia coli, or Shigella spp. within the past three days of the last exposure, P

(iii) Salmonella Typhi within the past 14 days of the last exposure, P or

(iv) Hepatitis A virus within the past 30 days of the last exposure. P

(b) Responsibility of Person in Charge to Notify the Health Authority. The CFSM or person in charge shall notify the Health Authority when a food employee is:

1. Jaundiced, Pf or

2. Diagnosed with an illness due to Norovirus, Hepatitis A virus, Shigella spp., Shiga toxin-producing Escherichia coli, or Salmonella Typhi. P

(c) Person in Charge’s Responsibility to Prohibit a Symptomatic Conditional Employee. The person in charge shall ensure that a conditional employee:

1. Who exhibits or reports a symptom, or who reports a diagnosed illness as specified under subsection (4)(a)1 - 3 of this Rule, is prohibited from becoming a food employee until the conditional employee meets the criteria for the specific symptoms or diagnosed illness as specified under subsection (4)(h) of this Rule; P and

2. Who will work as a food employee in a food service establishment that serves as a highly susceptible population and reports a history of exposure as specified under subsections (4)(a)4 and 5 of this Rule, is prohibited from becoming a food employee until the conditional employee meets the criteria as specified under subsection (4)(h)10 of this Rule. P (e) Responsibility of Food Employee and Conditional Employee to Report. A food employee or conditional employee shall report to the person in charge the information as specified under subsection (4)(a) of this Rule. Pf

(f) Responsibility of Food Employee to Comply. A food employee shall comply with an exclusion or restriction and with a removal, adjustment or retention of an exclusion or restriction. CA: have employees read and sign employee health reporting forms. Forms will be sent via email.

EHS observed facility with out proper equipment to follow posted bodily fluid clean up procedures. Violation: Responding To Contamination Events. A food establishment shall have procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter.

EHS observed ice machine with black mold like substance. Violation: food contact surfaces of equipment shall be clean to sight and touch. CA: drain and clean ice machine.

Observed coleslaw that employee stated is prepared weekly with no date marking. Violation: 1. Except when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 4 and 5 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

2. Except as specified in paragraphs 4 through 6 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and packaged by a food processing plant shall be clearly marked, at the time the original container is opened in a food service establishment and if the food is held for more than 24 hours, 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 after the original container is opened. The day the original container is opened in the food service establishment shall be counted as Day 1, except, the day or date marked by the food service establishment may not exceed a manufacturer’s use by date if the manufacturer determined the use-by date based on food safety; Pf

3. A refrigerated, ready-to-eat, time/temperature control for safety food ingredient or a portion of a refrigerated, ready-to-eat, time/temperature control for safety food that is subsequently combined with additional ingredients or portions of food shall retain the date marking of the earliest-prepared or first-prepared ingredient. Pf

4. A date marking system that meets the criteria stated in paragraphs 1 and 2 of this subsection may include:

(i) Using a method approved by the Health Authority for refrigerated, ready-to-eat time / temperature control for safety food that is frequently rewrapped, such as lunchmeat or a roast, or for which date marking is impractical, such as soft serve mix or milk in a dispensing machine;

(ii) Marking the date or day of preparation, with a procedure to discard the food on or before the last date or day by which the food must be consumed on the premises, sold, or discarded;

(iii) Marking the date or day the original container is opened in a food service establishment, with a procedure to discard the food on or before the last date or day by which the food must be consumed on the premises, sold, or discarded; or

(iv) Using calendar dates, days of the week, color-coded marks, or other effective marking methods, provided that the marking system is disclosed to the Health Authority upon request.

5. The requirements in paragraphs 1 and 2 of this subsection do not apply to individual meal portions served or repackaged for sale from a bulk container upon a consumer’s request.

6. The requirements in paragraphs 1 and 2 of this subsection do not apply to shellstock.

7. The requirement in paragraph 2 of this subsection does not apply to the following foods prepared and packaged by a food processing plant inspected by a Health Authority:

(i) Deli salads, such as ham salad, seafood salad, chicken salad, egg salad, pasta salad, potato salad, and macaroni salad, manufactured in accordance with 21 CFR 110 Current good manufacturing practice in manufacturing, packing, or holding human food;

(ii) Hard cheeses containing not more than 39% moisture as defined in 21 CFR 133 Cheeses and related cheese products, such as cheddar, gruyere, parmesan and reggiano, and romano;

(iii) Semi-soft cheeses containing more than 39% moisture, but not more than 50% moisture, as defined in 21 CFR 133 Cheeses and related cheese products, such as blue, edam, gorgonzola, gouda, and monterey jack;

(iv) Cultured dairy products as defined in 21 CFR 131 Milk and cream, such as yogurt, sour cream, and buttermilk;

(v) Preserved fish products, such as pickled herring and dried or salted cod, and other acidified fish products defined in 21 CFR 114 Acidified foods;

(vi) Shelf stable, dry fermented sausages, such as pepperoni and Genoa salami; and

(vii) Shelf stable salt-cured products, such as prosciutto and Parma ham. CA: employee discarded coleslaw.

EHS observed numerous flies in facility during inspection. Violation: 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.

CA: speak with pest control service provider to address devices for fly control.

EHS observed bulk container under 3C sink unlabeled. Violation: bulk food storage containers shall be identified with their common name in English. CA: label container with common name in English.

EHS observed sauce cups and lids not stored inverted. Violation: Except as specified in paragraph 4 of this subsection, cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored:

(i) In a clean, dry location;

(ii) Where they are not exposed to splash, dust, or other contamination; and

(iii) At least 6 inches (15 centimeters) above the floor. 3. Single-service and single-use articles shall be stored as specified under paragraph 1 of this subsection and shall be kept in the original protective package or stored by using other means that afford protection from contamination until used. CA: keep single service articles in original protective packaging or store inverted.

EHS observed dirty/stained cutting surfaces throughout facility. Violation: cutting surfaces shall be maintained clean and sanitized if no longer can be cleaned or sanitized the cutting surface shall be resurfaced or replaced. CA: resurface or replace cutting surfaces in unable to clean and sanitize.

EHS observed facility with out chlorine test strips as employee stated use chlorine for sanitizing dishes. Violation: facility shall have test kit or other device that measure concentration accurately for sanitizing solution.

EHS observed ice build up in reach in cooler next to front counter and in walk in freezer. Violation: equipment not food contact surfaces shall be kept free of accumulations. Scrape ice at frequency to prevent accumulation.

EHS observed restroom with no covered receptacle. Violation: A restroom used by females shall be provided with a covered receptacle for sanitary napkins. CA: replace trashcan with covered trashcan.

EHS observed facility with inspection report posted that was not most recent. Violation: facility shall have most recent inspection report posted in public view. CA: print and post inspection report from today 8/11/23.

EHS observed ice scoop in ice bin front counter stored in ice with handle touching ice. Violation: in use utensils in non TCS food shall be stored upright with handle above the product. CA: store ice scoop in container on counter or with handle above the ice.