Hot Breads 9 Spices

Observed each hand sink in the kitchen did not have a drying system. (CA) Advised the PIC to keep a hand drying system in place at each hand sink. 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

Observed several TCS foods stored in the WIC & in the RIC without date marking. (CA) Advised the PIC to label and date mark TCS foods. 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. Pf

Observed several containers of food stored on the floor of the WIC. (CA) Advised the PIC that food shall be protected from contamination by storing the food at least 6 inches (15 cm) above the floor.

Observed knives stored in between PTC’s in the main kitchen. (CA) Advised the PIC that utensils can only be stored in areas that are cleaned frequently. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 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);

Observed the absence of paper towels at each hand sink in the kitchen. (CA) Advised the PIC to place paper towels at each hand sink. Each handwashing sink or group of adjacent handwashing sinks shall be provided with:

1. Individual, disposable towels; Pf

Observed several TCS foods stored in RIC & WIC without date marking. (CA) Advised the PIC that TCS foods need to be labeled and date marked. 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

Observed live roaches in flour in the kitchen. (CA) Advised the PIC to call pest control company to have the facility inspected. Routinely inspecting the premises for evidence of pests;

EHS observed cold holding counter top and RIC unit inside of main kitchen area measure at temperature greater than 41F. CA: Advised PIC time/temperature control for safety food shall be maintained at 41°F (5°C) or below.

EHS observed several tcs food products being stored in cold holding units without proper date marking procedures in place. CA: Advised PIC 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

EHS observed several containers and food packaging products being stored on the floor inside of the WIF unit. CA: Advised PIC food shall be protected from contamination by storing the food by at least 6 inches (15 cm) above the floor.

EHS observed build up of soil residue on the outer surfaces of food storage containers(flour, etc) and microwave oven. CA: Advised PIC Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

Observed several boxes on floor inside walk-in cooler and freezer. Except as specified in paragraphs 2 and 3 of this subsection, food shall be protected from contamination by storing the food: (i) In a clean, dry location; (ii) Where it is not exposed to splash, dust, or other contamination; and (iii) At least 6 inches (15 cm) above the floor. 2. Food in packages and working containers may be stored less than 6 inches (15 cm) above the floor on case lot handling equipment if the equipment can be moved by hand or by conveniently available apparatuses such as hand trucks and forklifts. COS: PIC rearranged cooler and freezer.

Observed several gnats in rear of main kitchen. . 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: EHS advised PIC to have kitchen drains cleaned.