Baraka's

Observed produce items such as onions, and bell peppers that are sliced being stored with proper covering/protection.

COS: PIC discard items.

Observed no certified food safety manager on staff. RCA: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.

Observed no employee handwashing at handwashing sink during inspection.

RCA: 511-6-1.07(3)(d) - Handwashing Signage (C) (d) Handwashing Signage. A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees.

Nonfood-contact surfaces not designed and constructed to allow easy cleaning and maintenance.

RCA:511-6-1.05(2)(h) - Nonfood-Contact Surfaces (C) (h) Nonfood-contact Surfaces. Nonfood-contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.

Observed build-up of food debris, dust, grease, and dirt on nonfood-contact surfaces such as steam tables and tiles.

CA: PIC has new equipment in facility ready to be swapped out for old equipment. RCA: 511-6-1.05(7)(a)2,3 - Equipment, Food/Nonfood-Contact Surfaces, and Utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations (C) 2. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. 3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Observed missing and damaged floor tiles in kitchen area. Observed door leading to mop sink area to be broken and hanging from hinges. RCA: 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.

Observed no lighting under ventilation hood in kitchen and no lighting in bathroom. CA: Maintenance Man is onsite during inspection.

RCA: 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.

Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.

RCA:511-6-1.05(3)(d) - Ventilation Hood System, Adequacy, adequate to prevent grease & condensation build-up (C) (d) Ventilation Hood Systems, Adequacy. Ventilation hood systems and devices shall be sufficient in number and capacity to prevent grease or condensation from collecting on walls and ceilings.

Observed mold-like substance inside of welch jelly container and sour cream bucket in reach-in cooler. Observed raw onion with mold inside of reach in cooler. COS: PIC discarded those items

Observed no certified food safety manager on staff. RCA: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.

Observed no certified food safety manager on staff. RCA: 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.

Observed several seasoning containers stored without lids or open lids and not in active use. RCA: 511-6-1.04(4)(c)1(iv) - Packaged & Unpackaged Food, food stored covered(C) (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;

Observed dead flies around the opening crease where the lid meets the chest freezer in both chest freezer. Observed roach droppings and one exoskeleton on shelving unit above hand sink. RCA: 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.

Observed single-use items stored on floor of dry storage area. RCA: Back storage room shall be decluttered and organized to store all single-use food contact surfaces off the floor.

Observed plastic single-use table cloths used as shelf liners in kitchen. RCA: Single-use items shall not be reused. Replace table cloths with commercial grade shelf liner.

Observed loose sink faucet in restroom. Observed heavily rusted shelves below steam table. RCA: All equipment shall remain in good repair.

Observed heavy grease build-up throughout the facility on equipment, shelves, dining room tables. Observed build-up in tracks of double-door reach-in cooler. RCA: 511-6-1.05(7)(d) - Nonfood-Contact Surfaces (C) (d) Nonfood-Contact Surfaces. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

Observed missing and damaged floor tiles in kitchen area. Observed door leading to mop sink area to be broken and hanging from hinges. RCA: All floors, walls and ceilings shall be in good repair.

Observed mop head stored on floor of back storage room not in active use. RCA: Mops shall be hung to dry.

Observed heavy grease build-up and old food on floors and walls behind fryers, stove and oven. RCA: All floors, walls and ceilings shall be clean to sight and touch.

Observed unshielded light bulb hanging from ceiling above three-compartment sink. RCA: Lighting shall be shielded and permanently affixed to ceiling according to electrical code.

Observed no CFSM on staff.

RCA: Food service establishments shall have in its employ a Certified Food Safety Manager (CFSM) to ensure food safety is being managed within the food service establishment during all hours of operation.

Observed loose sink faucet in restroom. Observed broken ice maker in dining room.

RCA: PIC shall ensure equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule.

Observed heavy grease build-up on the outside of the fryers and stove. Observed heavy dirt/grease debris under the fryers/stove. Observed old food debris in the grooves of the sliding door at the Glass Front Cooler. Observed heavy dirt debris on the floor under and around the Glass Front Cooler.

RCA: PIC shall ensure that nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Observed missing/damaged floor tiles.

RCA: All physical facilities shall be maintained in good repair.