BellaBella Mozzarella LLC

Observed employee drinking from open top coffee cup on prep table. employees must drink, eat, and smoke in designated areas. employee discarded beverage to COS.

Observed no hand towels at the hand sink near the ice machine. PIC placed paper towels at hand sink to COS.

Observed a brillo pad in the sink. PIC removed pad and was informed that hand sinks should only be used for handwashing to COS.

Observed a build up debris on the pizza dough machine. PIC states that pizza dough contains a TCS ingredient, milk. The Food contact surface needs to be cleaned at any time during the operation when contamination may have occurred. PIC to clean pizza dough machine by end of day.

Observed multiple in use, working containers that were not labeled. PIC to work on labeling all in use, working containers by end of day.

Observed the sides of the grills/flat top and broiler to have a build up of debris. Observed the inside of the RIC & RIF to have an accumulation of food debris built up on the bottom and gaskets. Advised PIC to follow their cleaning schedule to prevent buildup of debris.

Observed outside areas of waste oil receptacle with accumulation of grease and debris. CA: Outside areas of receptacles must be cleaned at a frequency necessary to prevent them from developing a buildup of soil or becoming attractants for insects and rodents.

Observed floors in need of repair throughout facility. Floors were sinking and tiles were chipped. CA: All physical facilities shall be maintained in good repair.

Observed flu medicine stored next to RTE foods in the reach in cooler. PIC immediately removed the item and placed in designated area.

Observed vegetables & raw meats in the RIC uncovered. PIC placed lids on all of the specified items. Rule: 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 black residue build up on the ice machine. Advised PIC that the ice machine would need to be drained and properly cleaned. Rule:511-6-1.05(7)(a)1 - Equipment, Food-Contact Surfaces,& Utensils (Pf) (7) Cleaning of Equipment and Utensils.

(a) Equipment, Food-Contact Surfaces, and Utensils.

1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf.

Observed employees in kitchen wearing watches while preparing food. PIC had employees remove the specified items. Rule: 511-6-1.03(5)(g) - Jewelry (C) (g) 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.

Observed bowl without handle planted inside/ being used as a scoop for noodles. PIC removed the bowl for wash, rinse and sanitize.

Observed heavy buildup of food debris on the inside of the microwave. Observed the inside of the RIC & RIF to have an accumulation of food debris built up on the bottom and gaskets. Advised PIC to follow their cleaning schedule to prevent buildup of debris. Rule: 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 raw shrimp and eggs on same shelf and directly next to raw chicken. PIC moved shrimp and eggs to be on the opposite side of fridge. PIC to also cook eggs and shrimp to a temp of 165F to COS.

Observed 2-3 buckets of chicken in RIC below prep top to be uncovered. PIC placed lids on chicken buckets to COS.

Observed the pizza dough mixer, ice machine, and can opener not cleaned at a frequency to prevent accumulation. For Ice machine, PIC to break down and wash, rinse, and sanitize @ end of business. And clean at a frequency to prevent accumulation. For pizza dough mixer, PIC to break down and wash, rinse, and sanitize @ end of business. And clean at a frequency to prevent accumulation of flour and food debris. For can opener, wash, rinse, and sanitize to COS.

Observed a plastic tub without a handle being used as a scoop for marinara sauce. PIC to discard tub and replace scoop with one that has a handle to COS.

Observed plates and bowls to be stored right side up. PIC to wash, rinse, and sanitize plates and store them "face down" to prevent from contamination.

Observed inside of RIC to have an accumulation of food debris built up on bottom and gaskets. PIC to clean inside of RIC at a frequency to prevent build up of debris.

Observed both hand sinks to be blocked. One hand sink was blocked by trash can and the other hand sink was blocked by carbonation tanks. PIC to move items so that hand sinks are accessible at all times.

Observed no ambient thermometers in 3 RIC. PIC to place ambient thermometers in reach cold holding unit to monitor air temps.

Observed dry soiled cloths in use. PIC COS by removing cloths that were soiled and placed new ones submerged in sanitizer.

Observed accumulation of debris on multiple non-food contact surfaces throughout establishment, including floors, walls, shields, shelves, and frequency and intensity. except as specified under subsection 7(e), surfaces and equipment contacting food that is not contacting TCS food shall be cleaned @ a frequency necessary to preclude accumulation of soil or mold.

511-6-1.05(7)(a)1 - Equipment, Food-Contact Surfaces,& Utensils (Pf) (7) Cleaning of Equipment and Utensils.

(a) Equipment, Food-Contact Surfaces, and Utensils.

1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf.

NOTE: Observed dough mixer and dough hook and dough roller to be covered in dried flour paste and flour. To COS PIC should clean food contact surfaces to sight and touch. Observed accumulation of food on prep tables that were being wiped with a soiled dry wash cloth. PIC to also clean and sanitize food contact surfaces that were touched by soiled wash cloths that were not submerged in sanitizer with a fresh clean soapy cloth/rinse then and a clean sanitizer rinsed cloth.

511-6-1.04(4)(m) - Wiping Cloths, Use Limitation (C) (m) Wiping Cloths, Use Limitation.

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.

NOTE: observed soiled dry clothes in use. PIC COS by removing hand towels that were soiled and using new ones that are submerged in sanitizer.

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. NOTE: The most current inspection report is not prominently displayed in public view, within 15 feet of the front or primary public door and between five feet and seven feet from the floor or in an area where it can be read at a distance of one foot away. NOTE: Observed that the permit was not posted in the restaurant. PIC to COS by posting permit.

511-6-1.04(4)(k) - In-Use Utensils, Between-Use Storage (C) (k)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).

NOTE: Observed in RIC and on sandwich prep table scoops without handles in food used to scoop. PIC corrected on-site by removing scoops and replacing with new utensils that have a handle that do not touch the food.

511-6-1.03(5)(c) - When to Wash (P) (c) When to Wash.

1. Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles P and:

(i) After touching bare human body parts other than clean hands and clean, exposed arms; P

(ii) After using the toilet room; P

(iii) After caring for or handling service animals or aquatic animals; P

(iv) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking, except for drinking from a closed beverage container and the container is handled to prevent contamination of the hands; P

(v) After handling soiled equipment or utensils; P

(vi) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; P

(vii) When switching between working with raw food and working with ready-to-eat food; P

(viii) Before donning gloves to initiate a task that involves working with food; P and

(ix) After engaging in other activities that contaminate the hands. P

2. All employees shall wash hands before leaving the restroom. All food employees leaving the restroom shall wash their hands again upon re-entering the food preparation area. P

NOTE: Observed employee check chicken for cooking completion by tearing open chicken and seeing it was not completely cooked, handing chicken again, and then return to working with RTE food. EHS stopped employee, had employee replace soiled gloves, and reapplied gloves without proper handwashing. EHS stopped employee and had them properly wash hands before redonning gloves and returning to work. informed PIC of when to wash hands and proper procedures.

511-6-1.04(5)(a) - Raw Animal Foods (P, Pf) (5) Pathogen Destruction.

(a) Raw Animal Foods.

1. Except as specified under paragraphs 2, 3 and 4 of this subsection, raw animal foods such as eggs, fish, meat, poultry, and foods containing these raw animal foods, shall be cooked to heat all parts of the food to a temperature and for a time that complies with one of the following methods based on the food that is being cooked:

(i) 145°F (63°C) or above for 15 seconds for: P

(I) Raw eggs that are broken and prepared in response to a consumer's order and for immediate service, P and

(II) Except as specified under paragraphs 1(ii) and (iii), 2, and 3 of this subsection, fish and meat including game animals commercially raised for food or under a voluntary inspection program; P

(ii) 155°F (68°C) for 15 seconds or the temperature specified in the following chart that corresponds to the holding time for ratites, mechanically tenderized, and injected meats; the following if they are comminuted: fish, meat, game animals raised for food, and commercially game animals or under a voluntary inspection program; and raw eggs that are not prepared to a consumer’s order and for immediate service P ; or

Minimum Temperature Time °F (°C) 145 (63) 3 minutes 150 (66) 1 minute 158 (70) < 1 second (instantaneous)

(iii) 165°F (74°C) or above for 15 seconds for poultry, baluts, wild game animals, stuffed fish, stuffed meat, stuffed pasta, stuffed poultry, stuffed ratites, or stuffing containing fish, meat, poultry, or ratites. P

2. Whole meat roasts including beef, corned beef, lamb, pork, and cured pork roasts such as ham shall be cooked:

(i) In an oven that is preheated to the temperature specified for the roast's weight in the following chart and that is held at that temperature: Pf

Oven Type Oven Temperature Based on Roast Weight

Less than 10 lbs (4.5 kg) 10 lbs (4.5 kg) or More Still Dry 350°F (177°C) or more 250°F (121°C) or more

Convection 325°F (163°C) or more 250°F (121°C) or more

High Humidity1 250°F (121°C) or less 250°F (121°C) or less

1 Relative humidity greater than 90% for at least 1 hour as measured in the cooking chamber or exit of the oven; or in a moisture-impermeable bag that provides 100% humidity. and

(ii) As specified in the following chart, to heat all parts of the food to a temperature and for the holding time that corresponds to that temperature: P

Temperature °F (°C) Time1 in Minutes Temperature °F (°C) Time1 in Seconds 130 (54.4) 112 147 (63.9) 134 131 (55.0) 89 149 (65.0) 85 133 (56.1) 56 151 (66.1) 54 135 (57.2) 36 153 (67.2) 34 136 (57.8) 28 155 (68.3) 22 138 (58.9) 18 157 (69.4) 14 140 (60.0) 12 158 (70.0) 0 142 (61.1) 8 144 (62.2) 5 145 (62.8) 4 1Holding time may include postoven heat rise.

3. A raw or undercooked whole-muscle, intact beef steak may be served or offered for sale in a ready-to-eat form if:

(i) The food service establishment serves a population that is not a highly susceptible population, and

(ii) The steak is labeled by the producer or supplier to indicate that it meets the definition of "whole-muscle, intact beef", and (iii) The steak is cooked on both the top and bottom to a surface temperature of 145°F (63°C) or above and a cooked color change is achieved on all external surfaces.

4. A raw animal food such as raw egg, raw fish, raw-marinated fish, raw molluscan shellfish, or steak tartare; or a partially cooked food such as lightly cooked fish, soft cooked eggs, or rare meat other than whole-muscle, intact beef steaks as specified in paragraph 3 of this subsection, may be served or offered for sale upon consumer request or selection in a ready-to-eat form if:

(i) The food service establishment serves a population that is not a highly susceptible population; and

(ii) The food, if served or offered for service by consumer selection from a children’s menu, does not contain comminuted meat, Pf and

(iii) The consumer is informed that to ensure its safety, the food should be cooked as specified under paragraphs 1 or 2 of this subsection; or

(iv) The Health Authority grants a variance from paragraphs 1 or 2 of this subsection as specified in DPH Rule 511-6-1-.10(5)(a) based on a HACCP plan that:

(I) Is submitted by the permit holder and granted as specified under DPH Rule 511-6-1-.10(5)(b), and

(II) Documents scientific data or other information showing that a lesser time and temperature regimen results in a safe food, and

(III) Verifies that equipment and procedures for food preparation and training of food employees at. the food service establishment meet the conditions of the variance.

NOTE: Improper cooking temps. Except as specified under paragraphs 2,3,4 of this subsection. 165F for 15 seconds for poultry. Observed PIC plating chicken on pasta dish that was temped at 133F. Informed PIC that chicken should be cooked to a minimum internal temp of 165F for 15 Seconds. PIC discarded dish and remade with chicken that was properly cooked to >165F.

511-6-1.04(6)(f) - Time/Temperature Control for Safety; Cold Holding (P) (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. 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 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P

NOTE: Observed multiple TCS Foods held greater than 41F. foods included were cut tomatoes, cut leafy greens, and diced tomatoes. PIC discarded salads. Except during prep, or when TPHC is used, TCS foods shall be maintained at 41F or below. Tomatoes, and leafy greens to be discarded at 5pm (prepped at 11am).

511-6-1.03(2) - PIC present (Pf) 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:

NOTE: PIC is failing to monitor handwashing, ensure proper cooking, proper sanitizing, and reporting of verifiable agreements of their employee's responsibility. Educated PIC on all issues with establishment. Distributed guidance on mulitple public health topics.

511-6-1.03(5)(j)1&2 - Eating, Drinking, or Using Tobacco (C) (j) Hygienic Practices.

1. Employees shall not use tobacco in any form, or electronic devices that simulate tobacco smoking, while engaged in food preparation or service, nor while in areas used for equipment or utensil washing and storage, food preparation or food storage. Employees shall only use tobacco products or electronic devices that simulate tobacco smoking in approved designated areas.

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.

NOTE: Observed employee drinking from open top coffee cup on prep table. employees must drink, eat, and smoke in designated areas. employee discarded beverage to COS.

511-6-1.07(3)(b) - Hand Drying Provision (Pf) (b) Hand Drying Provision. Each handwashing sink or group of adjacent handwashing sinks shall be provided with:

1. Individual, disposable towels; Pf

2. A continuous towel system that supplies the user with a clean towel; Pf

3. A heated-air hand drying device; Pf or

4. A hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures.Pf

NOTE: Upon entering establishment, EHS found no paper towels or other approved method available to dry hands. each handwashing sink shall be provided with an approved method to dry hands following washing. PIC brought roll of paper towels to handwashing area to COS.

511-6-1.05(6)(n) - Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration, Hardness (P,Pf) (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.

NOTE: Establishment was actively preparing food with no active sanitizer usage. No in-use containers of sanitizer present throughout preparation and dining area. PIC mixed sanitizer to appropriate concentration and distributed to have ability to sanitize food contact surfaces.

511-6-1.05(7)(a)1 - Equipment, Food-Contact Surfaces,& Utensils (Pf) (7) Cleaning of Equipment and Utensils.

(a) Equipment, Food-Contact Surfaces, and Utensils.

1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf.

NOTE: Food contact surfaces shall be clean to sigh and touch. Clean Ice machine and a frequency to preclude accumulation. clean can opener and meat slicer at a frequency to remain clean to sight and touch. residue on ice machine, can opener, and meat slicer present at time of inspection. EHS showed PIC how to break down meat slicer to wash and sanitize. Ice machine to be dumbed and cleaned. Can opener to be washed and rinsed and sanitized to COS.

511-6-1.04(6)(g) - Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking (Pf) (g) Ready-to-Eat Time/Temperature Control for Safety Food, Date Marking

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.

NOTE: TCS food held in a food establishment for more than 24Hrs shall be clearly marked to indicate the date of day by which the food shall be consumed, sold, or discarded, for 7 days when held @ 41F or below. Observed food (pasta and rice) that have been held in establishment for longer than 24 Hrs. PIC labeled the food with expiration dates.

511-6-1.05(3)(g) - Food TMD, Provided and Accessible; Appropriate TMD for Measuring Thin Foods (Pf) (g) Food Temperature Measuring Devices.

1. Food temperature measuring devices shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures as specified under DPH Rule 511-6-1-.04. Pf

2. A temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods such as meat patties and fish filets. Pf

NOTE: No thermometers available for taking and maintaining temps. Food thermometers shall be provided and readily accessible for use in ensuring attainment and Maintenace of food temps as specified under 511-6-1-.04. PIC obtained thermometer.

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.

NOTE: Observed accumulation of soil on multiple non-food contact surfaces throughout establishment, including floors, walls, shields, shelves, and frequency and intensity. except as specified under subsection 7(e), surfaces and equipment contacting food that is not contacting TCS food shall be cleaned @ a frequency necessary to preclude accumulation of soil or mold.