BIBA'S ITALIAN RESTAURANT

6-1A: .04(6)(f)Time/temperature control for safety foods in the walk-in cooler and in the reach-in cooler next to the vegetable sink were observed holding above 41°F Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: The foods were discarded.

6-1C: .04(6)(d)Spaghetti noodles cooling from 11:00 a.m. to 12:00 p.m. were measured at 7:38 p.m., and linguini noodles cooling from 11:00 a.m. to 12:00 p.m. were measured at 7:37 p.m. Cooked time/temperature control for safety food shall be cooled: 1) within 2 hours from 135°F (57°C) to 70°F (21°C); and 2) within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or below. (P) Corrective Actions: The foods were discarded.

15A: .05(6)(a)Ambient air temperature of the reach-in cooler next to the fryer is 53°F. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections .05(1) and .05(2) . (C)

15A: .05(6)(a)Water observed dripping from top left corner of sliding-door prep cooler near ice machine. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections .05(1) and .05(2) . (C)

16B: .06(2)(d)An air gap is not present at the waste pipe of the vegetable sink. An air gap between the water supply inlet and the flood level rim of the plumbing fixture, equipment or nonfood equipment shall be at least twice the diameter of the water supply inlet and may not be less than 1 inch (25 mm). (P)

17C: .07(5)(a),(b)1,2,3Observed significant debris on the floors underneath the equipment throughout the facility. All physical facilities shall be maintained in good repair and shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. (C)

6-2: .04(6)(g)Observed cooked food held more than 24 hours not clearly labeled. Refrigerated, ready-to-eat time/temperature control for safety foods prepared and held in a food establishment for more than 24-hours shall be clearly marked to indicate the date of prep or the date by with the food shall be used/discarded for a maximum of 7 days. The day of preparation shall be counted as Day 1. (Pf) Corrective Actions: Added dates to food in walk in cooler.

10D: .04(4)(d)Observed multiple containers with oil, salt, and other spices not labeled with the common food name. 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. (C) Corrective Actions: Labeled containers with common food names.

18: .07(5)(k)Observed live pest (roaches) crawling around as well as dead pest (roaches) in facility. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by:

1. routinely inspection incoming shipments of food and supplies; (C)
2. routinely inspecting the premises for evidence of pest; (C)
3. having a professional treat the facility; (Pf) and
4. eliminating harborage conditions. (C) Corrective Actions: Person in charge showed pest control records for the last month including a visit yesterday.

14A: .04(4)(k)Observed two cups as scoops with handles in food. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1. in the food with their handles above the top of the food and the container; 2. in running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 3. in a clean, dry container; or 4. 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 the required frequency. (C) Corrective Actions: PIC (person in charge) discarded scoops.

6-1A: .04(6)(f)Multiple time/temperature control for safety (TCS) foods cold holding greater than 41F on the display prep cooler (see temperature log). REPEAT VIOLATION Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Foods cold holding improperly for less than 4 hours were moved to the walk in cooler. Foods cold hailing improperly for more than 4 hours were discarded.

12D: .04(4)(g)At time of inspection, observed a container of raw fish on the vegetable sink drain board. REPEAT VIOLATION Raw fruits and vegetables shall be thoroughly washed in water, in a sink designated for that purpose only, to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in ready-to-eat form. (Pf) Corrective Actions: Raw fish was placed in the walk in cooler. The vegetable sink was washed, rinsed, and sanitized.

15A: .05(6)(a)The ambient air temperature of the display prep cooler is greater than 41F. REPEAT VIOLATION Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule. (C)

1-2A: .03(2)(a)-(l), (n)Person in charge not demonstrating active managerial control. Multiple violations occurring during today's inspection. It is the responsibility of the person in charge to ensure compliance with the food code by demonstrating active managerial control within their facility. (Pf)

4-2A: .04(4)(c)1(iv)Observed multiple food items stored uncovered in the walk in cooler and walk in freezer (2 trays of cooked meatballs, spinach and artichoke, cut broccoli , cut garlic, chopped herbs). Observed tea and water pitchers uncovered at the pizza window. 2nd CONSECUTIVE VIOLATION FIR THE SANE CODE PROVISION ON A ROUTINE INSPECTION Food must be protected from cross contamination by 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. (C) Corrective Actions: Foods were covered. Employee discarded teas and water.

17C: .07(5)(a),(b)1,2,3Observed food debris on the floor and walls in the kitchen, walk in cooler, and walk in freezer. All physical facilities shall be maintained in good repair and shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. (C)

17D: .07(4)(b)Observed several employee food items and personal items stored with and above customer food and items. Lockers or other suitable facilities shall be provided and used for the orderly storage of employees' clothing and other possessions. (C) Corrective Actions: Employee items relocated.

4-2B: .05(7)(a)1Observed black mold like substance in the top interior of the ice machine. Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf)

6-1A: .04(6)(f)Multiple time/temperature control for safety (TCS) foods cold holding greater than 41F (see temperature log). Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Foods cold holding improperly for more than 4 hours were discarded. Foods cold holding improperly for less than 4 hours were moved to the walk in cooler.

6-1C: .04(6)(d)Multiple TCS foods did not cool to 41F within 4 hours (see temperature log). 2nd CONSECUTIVE VIOLATION ON A ROUTINE INSPECTION FIR THE SAME CODE PROVISION** A time/temperature control for safety food received in compliance with laws allowing a temperature above 41°F (5°C) during shipment from the supplier shall be cooled within 4 hours to 41°F (5°C). (P) Corrective Actions: Foods discarded.

8-2B: .07(6)(s)At time of inspection, observed bleach and degreaser spray bottles handing on the cooling rack where cooked meatballs and cooked sausage were being stored. Observed Steramine tablets stored over food and single use items. Observed a chemical lighter stored over a cart containing food. Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles. (P) Corrective Actions: Chemicals were relocated.

11A: .04(6)(e)Facility using improper methods cooling TCS foods. Foods cooling in prep line coolers and display prep coolers where high levels of worker activity are occurring. 2nd CONSECUTIVE VIOLATION ON A ROUTINE INSPECTION FIR THE SAME CODE PROVISION** Foods shall be cooled using one or more methods approved by the health authority (i.e., small batches, thinner portions, ice wands, blast chillers, ice as an ingredient, placing in the walk-in cooler or walk-in freezer uncovered (or partially uncovered) as long as the food is protected from overhead contamination). (Pf, C) Corrective Actions: Discussed cooling foods in the walk in cooler and walk in freezer. Also discussed cooling foods in smaller batches.

12D: .04(4)(g)Observed a water hose attached to the vegetable sink and a clean utensil stored inside the vegetable sink. 2nd CONSECUTIVE VIOLATION ON A ROUTINE INSPECTION FOR THD SAME CODE PROVISION Raw fruits and vegetables shall be thoroughly washed in water, in a sink designated for that purpose only, to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in ready-to-eat form. (Pf) Corrective Actions: Items were removed from the vegetable sink and the vegetable sink was washed, rinsed, and sanitized.

15A: .05(6)(a)The ambient air temperature of the prep line cooler is greater than 41F. Observed ice on the floor i. The walk in freezer under the shelving units. 2nd CONSECUTIVE VIOLATION ON A ROUTINE INSPECTION FIR THE SAME CODE PROVISION Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule. (C)

15C: .05(7)(a)2,3Observed food debris on the ceiling and fan of the display prep cooler by the stove. Observed food debris on the stove and fryers. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. (C)

11C: .04(6)(c)At time of inspection, observed frozen raw shrimp thawing at room temperature. Owner had employee place pot of frozen raw shrimp in the 3 compartment sink with running water at a temperature greater than 70F to thaw. Time/temperature control for safety food shall be thawed: 1) under refrigeration that keeps the food at 41°F or below; 2) completely submerged in running water with the temperature of the water at 70°F or below, and the no part of the food exceeding 41°F; 3) as a part of the cooking process. (C) Corrective Actions: Frozen Raw shrimp was moved to the walk in cooler to continue thawing. Discussed with owner that when using the 3 compartment sink to thaw time/temperature control for safety (TCS) foods, food must be fully submerged under running water that has a temperature of 70F or less. Also discussed how the joining compartments must be empty when thawing TCS foods in the 3 compartment sink.

12A: .04(4)(q)Observed multiple boxes of food in the walk in freezer with ice build up present on the exterior of the box. The exterior of one box of food was observed with wet spots. Food shall be protected from contamination by storing the food:

1. in a clean dry location; (C)
2. where it is not exposed to splash, dust, or other contamination; (C) and
3. at least 6 inches (15 cm) above the floor. (C) Corrective Actions: Food was removed from the boxes and placed into clean containers.

4-2B: .05(7)(a)1Observed black mold like substance in the top interior of the ice machine. Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf)

6-1A: .04(6)(f)Multiple time/temperature control for safety (TCS) foods cold holding greater than 41F (see temperature log). Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Foods cold holding improperly for less than 4 hours were moved to the walk in cooler or walk in freezer. Foods cold holding improperly for more than 4 hours were discarded.

6-1C: .04(6)(d)Multiple TCS foods did not cool to 41F in 4 hours (see temperature log). Time/temperature control for safety foods prepared from room temperatures or refrigeration temperatures shall be cooled from 70°F to 41°F (5°C) or below within 4 hours. (P) REPEAT VIOLATION Corrective Actions: Foods discarded.

8-2B: .07(6)(c)Observed a lighter stored over a cart of food. Observed Steramine tablets stored over food and single items. Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles. (P) Corrective Actions: Lighter and Steramine tablets were relocated.

11A: .04(6)(e)Facility using improper methods for cooling TCS foods (individual salads, cut lettuce, cut tomatoes, and cut raw chicken). Foods cooling in prep line coolers where high levels of worker activity are occurring. Foods shall be cooled using one or more methods approved by the health authority (i.e., small batches, thinner portions, ice wands, blast chillers, ice as an ingredient, placing in the walk-in cooler or walk-in freezer uncovered (or partially uncovered) as long as the food is protected from overhead contamination). (Pf, C) REPEAT VIOLATION Corrective Actions: Foods did not cool properly and were discarded. Discussed cooling in foods in thin pans in the walk in cooler or walk in freezer.

13A: .02(1)(d)The most current inspection report from 10/1/24 not on display (the inspection report from 7/1/24 on display). The inspection report from today's inspection must be on display by 10/16/24. 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. (C)

15A: .05(6)(a)The ambient air temperature of the sliding door prep cooler closest to the hot hold unit is greater than 41F. Equipment must be maintained in good repair and proper adjustment. REPEAT VIOLATION

15C: .05(7)(a)2,3Observed food debris on multiple non food contact surfaces of equipment (fans in the sliding door salad prep cooler, exterior is sugar bin, exterior of full beer kegs in the walk in cooler). Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. (C) REPEAT VIOLATION

17C: .07(5)(a),(b)1,2,3Observed debris on the ceiling in the walk in cooler. All physical facilities shall be maintained in good repair and shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. (C) REPEAT VIOLATION

3-1C: .04(3)(e)Observed four cans with dents in top and bottom seams. Food packages shall be in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants. (Pf) Corrective Actions: Cans were discarded.

4-2A: .04(4)(c)1(iv)Observed multiple foods (3 pots of sauce, lasagna, garlic mixture, lettuce, herbs, broccoli, Dijon mustard, and shredded lettuce) not covered in walk-in cooler. Food must be protected from cross contamination by 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. (C) Corrective Actions: Foods were covered.

6-1C: .04(6)(d)Observed multiple time and temperature control for safety (TCS) foods cooling at an improper rate (see temperature log) Time/temperature control for safety foods prepared from room temperatures or refrigeration temperatures shall be cooled from 70°F to 41°F (5°C) or below within 4 hours. (P) Corrective Actions: Foods were cooling for less than 4 hours and were moved to another cooler to cool faster.

11A: .04(6)(e)Facility using improper methods for cooling time and temperature control for safety (TCS) foods (salads stored in styrofoam containers, cut lettuce, cut tomatoes, cooked noodles). Foods cooling in prep coolers where high levels of worker activity are occurring, foods cooling in styrofoam containers while covered and stacked, foods cooling in large, deep containers in sliding door prep cooler and walk-in cooler. Foods shall be cooled using one or more methods approved by the health authority (i.e., small batches, thinner portions, ice wands, blast chillers, ice as an ingredient, placing in the walk-in cooler or walk-in freezer uncovered (or partially uncovered) as long as the food is protected from overhead contamination). (Pf, C) Corrective Actions: Foods were still in the cooling process. Instructed salads in styrofoam containers, lettuce, and tomatoes to be moved to walk-in freezer. Manager stated he would put cooked noodles in ice to rapidly cool. All other foods moved to walk-in freezer.

12B: .03(5)(i)At time of inspection, observed three employees without hair restraint. Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch (1/2"). (C) Corrective Actions: Employees put on hair restraints.

12D: .04(4)(g)At time of inspection, observed water hose hooked to vegetable sink and dirty dishes on drain board. Raw fruits and vegetables shall be thoroughly washed in water, in a sink designated for that purpose only, to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in ready-to-eat form. (Pf) Corrective Actions: Water hose was disconnected and dirty dishes were removed. Discussed with PIC that a food-grade hose must be used in the facility and can be hooked up to three compartment sink. Instructed PIC to wash and sanitize vegetable sink.

15A: .05(6)(a)Observed water dripping from top left corner of sliding door prep cooler next to hot hold unit. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule. (C)

15C: .05(7)(d)Observed lots of food debris on exterior of several nonfood-contact surfaces of equipment (fans and gaskets in standing salad cooler and cooler by hot hold unit, full beer kegs, front exterior of fryer) Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. (C)

17C: .07(2)(a)Observed lots of food buildup on floors and walls of walk-in cooler, and floors and walls throughout kitchen and behind dish area. All physical facilities shall be maintained in good repair and shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. (C)

2-1C: .04(4)(a)1,2,3At time of inspection, observed employee cutting lettuce with bare hands. Except when washing fruits and vegetables, food employees shall not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment. (P) Corrective Actions: Lettuce discarded and utensils used were placed in the 3 compartment sink to be washed, rinsed, and sanitized.

4-2B: .05(7)(a)1Observed black mold like substance in the interior of the ice machine. Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf) 2nd CONSECUTIVE REPEAT VIOLATION ON A ROUTINE INSPECTION

12A: .04(4)(q)Observed food stored on the floor in the walk in cooler and walk in freezer. Food shall be protected from contamination by storing the food:

1. in a clean dry location; (C)
2. where it is not exposed to splash, dust, or other contamination; (C) and
3. at least 6 inches (15 cm) above the floor. (C) Corrective Actions: Food was removed from the floor.