DELI & GRILL BRAZILIAN BAKERY

Observed the following inside a reach-in cooler of main kitchen: (1)Package of mozzarella cheese directly touching a package a raw chicken hearts. (2)Observed container of raw chicken and raw bacon stored above diced tomatoes and directly touching container of parmesan cheese. COS: PIC rearranged items

Observed the following: (1)Container of beans cooked on Saturday in reach-in cooler of main kitchen without date labeling. (2)Container of lasagna in display case of front service cooked on Saturday without date label. C/A: 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. COS: PIC placed date label on items

Observed chicken and beef skewers hot holding below 135F inside warmer display case. Observed white rice hot holding below 135 on stove inside main kitchen. C/A: Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 135°F (57°C) or above. COS: Discarded

PIC is unable to provide in a verifiable manner that all employees have been 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. C/A: Food employees and conditional employees shall be 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. COS: EHS emailed employee red book.

Observed heavy presence of flies and gnats through out the main kitchen and front service area. C/A: 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; and

4. Eliminating harborage conditions