Up Restaurant and Lounge dba Taste on Pine

Inspection report that was displayed was dated for 08/29/2023. CA advised PIC that the inspection report that was displayed must be the most recent one.

Inspection report that was displayed was dated for 08/29/2023. CA advised PIC that the inspection report that was displayed must be the most recent one.

Observed several food containers were not labeled. I advised the PIC to label all food containers with common names and he did. 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.

The microwave had food debris and food stains in it. I advised the PIC to clean it and they did. 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 an expired servesafe posted. CA- Owner shall send a copy of the CFSM when they receive the certification. 511-6-1.03(3)(c) - Certification Documentation (Pf)

1. The original CFSM certificate shall be posted in public view in each food service establishment. An additional copy shall be retained on file at the food service establishment at all times, and shall be made available for inspection by the Health Authority.

2. A CFSM certificate which has expired, been revoked or suspended shall not be posted in the food service establishment.

3. All licenses, certificates, diplomas, or other similar credentials issued or granted to an owner or operator who has successfully completed an approved or accredited food safety certification course and exam shall expire on the expiration date determined by the credentialing organization. Within ninety days of the expiration of the CFSM certificate, the CFSM shall enroll in an approved food safety training course, pass an approved exam and obtain a new certificate.

4. The certification is not transferable between persons.

Observed no test strips for the chlorine sanitizer. CA- test strips shall be purchased. 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

Observed debris in the bottoms of the coolers and gaskets. CA- gaskets and cooler shall be cleaned. 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 the walls not in good repair in the back area. Observed the ceiling tile not missing over the RIF. CA-physical facilities shall be in good repair. 5) Maintenance and Operation.

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

Observed cutting boards in disrepair. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they cannot be resurfaced. PIC shall purchase new cutting boards.

Observed no sanitizer testing strips available at time of inspection. Concentration of the sanitizing solution shall be accurately determined by using a test kit or other device. Pf. PIC shall purchase testing strips.

Observed ice and food buildup in the reach in freezer. Observed food buildup in the bottoms, shelving, and gaskets in a reach in cooler. Observed grease buildup on the hood panels. 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. PIC shall have nonfood contact surfaces cleaned.