BIBA'S ITALIAN RESTAURANT

Observed no employee health agreements in the facility to verify the responsibility of employees to report. PIC stated the agreements were left at home. (o) Reporting Responsibilities. Food employees and conditional employees are 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;Pf Note: The facility will need to have employee health agreements signed by all food service employees.

Observed no active managerial control in the facility based on the following:

1-2A PIC present, demonstrates knowledge, performs duties 2-2D Adequate handwashing facilities supplied & accessible 4-2B Food-contact surfaces: cleaned & sanitized

Note: EHS recommends that the facility retrain the food service staff and that the CFSM registers for the CFSM exam to renew credentials.

Observed both bar sinks to be blocked. Observed the hand sink by the soda dispenser to be blocked by a beer keg. Observed the front service hand sink to have both the hand soap and hand drying provision to be blocked with boxes of alcohol. 511-6-1.06(2)(o) - Using a Handwashing Sink- Operation & maintenance (Pf) (o) Using a Handwashing Sink.

1. A handwashing sink shall be maintained so that it is accessible at all times for employee use. COS: The PIC immediately had these items removed to allow for accessibility to the hand sinks.

Observed hand soap dispenser at the hand sink by the soda dispenser to not be dispensing hand soap for employee handwashing. 511-6-1.07(3)(a) - Handwashing Cleanser, Availability (Pf) (3) Numbers and Capacities.

(a) Handwashing Cleanser, Availability. Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. Pf COS: PIC obtained hand soap to put at the hand sink to allow for handwashing of food employees.

Observed soil accumulation on the bulk ice machine in the main kitchen. 511-6-1.05(7)(b) - Food Contact Surfaces and Utensils - Cleaning Frequency (P, C)(b) Equipment Food-Contact Surfaces and Utensils. 5. Except when dry cleaning methods are used as specified under subsection (7)(e) of this Rule, surfaces of utensils and equipment contacting food that is not time/temperature control for safety food shall be cleaned: (iv) In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment: (I) At a frequency specified by the manufacturer; or (II) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. Note: The facility will drain, wash, rinse, and sanitize the ice machine at the EOD to ensure the ice machine is free from soil accumulation.

Observed spinach and diced tomatoes mix to be cooling while fully covered. 511-6-1.04(6)(e) - Cooling Methods (Pf, C) (e) Cooling Methods. 2. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be:

(i) Arranged in the equipment to provide maximum heat transfer through the container walls; and

(ii) Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. COS: The PIC had the food items opened and moved to the walk-in cooler to fully cool down correctly.

Observed reach-in cooler gaskets to be in disrepair. 511-6-1.05(6)(a) - Good Repair & Proper Adjustment (C) (6) Maintenance and Operation.

(a) Good Repair and Proper Adjustment.

1. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule.

2. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. Note: The facility will need to replace gaskets.

Observed the cutting board on the main grill prep top to be heavily sliced with deep grooves and soil accumulation. 511-6-1.05(6)(b) - Cutting Surfaces (C) (b) Cutting Surfaces. 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. Note: The facility will need to have these surfaces resurfaced or replaced as needed.

Observed the prep top cooler lids and the counter surfaces to be in disrepair. 511-6-1.05(6)(a) - Good Repair & Proper Adjustment (C) (6) Maintenance and Operation.

(a) Good Repair and Proper Adjustment.

1. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule. Note: The facility will need to have this equipment repaired to ensure it meets conditions of the chapter.

Observed food containers in reach-in salad cooler to be uncovered. 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. COS: The PIC fully covered all the food product to prevent from overhead contamination.

Observed soil accumulation on the bulk ice machine in the main kitchen. 511-6-1.05(7)(b) - Food Contact Surfaces and Utensils - Cleaning Frequency (P, C)(b) Equipment Food-Contact Surfaces and Utensils. 5. Except when dry cleaning methods are used as specified under subsection (7)(e) of this Rule, surfaces of utensils and equipment contacting food that is not time/temperature control for safety food shall be cleaned: (iv) In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment: (I) At a frequency specified by the manufacturer; or (II) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. Note: The facility will drain, wash, rinse, and sanitize the ice machine at the EOD to ensure the ice machine is free from soil accumulation.

Observed reach-in cooler to have no lighting fixture in the grill prep area. 511-6-1.07(3)(f) - Lighting Intensity, adequate in food prep, storage & service areas (C) (f) Lighting Intensity. The light intensity shall be:

1. At least 10 foot candles (108 lux) at a distance of 30 inches (75 cm) above the floor, in walk-in refrigeration units and dry food storage areas and in other areas and rooms during periods of cleaning;
2. At least 20 foot candles (215 lux): (i) At a surface where food is provided for consumer self-service such as buffets and salad bars or where fresh produce or packaged foods are sold or offered for consumption; (ii) Inside equipment such as reach-in and under-counter refrigerators; (iii) At a distance of 30 inches (75 cm) above the floor in areas used for handwashing, warewashing, and equipment and utensil storage, and in toilet rooms; and
3. At least 50 foot candles (540 lux) at a surface where a food service employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor. Note: The facility will need to repair the lighting fixture in the reach-in cooler, and all other lighting fixtures that need repaired.

Observed food employee washing their hands, and not using a disposable paper towel as a barrier to turn off the hand sink and prevent recontamination of the hands. 511-6-1.03(5)(b) - Cleaning Procedure (P) (b) Cleaning Procedure 2. Food employees shall use the following cleaning procedure in the order stated to clean their hands and exposed portions of their arms, including surrogate prosthetic devices for hands and arms: (i) Rinse under clean, running warm water; P (ii) Apply an amount of cleaning compound recommended by the cleaning compound manufacturer; P (iii) Rub together vigorously for at least 10 to 15 seconds while: (I) Paying particular attention to removing soil from underneath the fingernails during the cleaning procedure, P and (II) Creating friction on the surfaces of the hands and arms or surrogate prosthetic devices for hands and arms, finger tips, and areas between the fingers; P (iv) Thoroughly rinse under clean, running warm water; P and (v) Immediately follow the cleaning procedure with thorough drying using disposable paper towels, a continuous towel system, or a heated-air hand drying device. P 3. To avoid recontaminating their hands or surrogate prosthetic devices, food employees may use disposable paper towels or similar clean barriers when touching surfaces such as manually operated faucet handles on a handwashing sink or the handle of a restroom door. COS: The food employee rewashed their hands and used a disposable paper towel as a barrier to turn the hand sink off.

Observed both bar sinks to be blocked. Observed the hand sink by the soda dispenser to be blocked by a beer keg. Observed the front service hand sink to have both the hand soap and hand drying provision to be blocked with boxes of alcohol. 511-6-1.06(2)(o) - Using a Handwashing Sink- Operation & maintenance (Pf) (o) Using a Handwashing Sink.

1. A handwashing sink shall be maintained so that it is accessible at all times for employee use. COS: The PIC immediately had these items removed to allow for accessibility to the hand sinks.

Observed Rigatoni pasta cooling down fully covered in the walk-in freezer. Also, observed two containers of raw chicken that had just been prepared and was cooling. The raw chicken was observed fully covered in the walk-in cooler. Please see temperature log for cooling temperatures. 511-6-1.04(6)(e) - Cooling Methods (Pf, C) (e) Cooling Methods. 2. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: (i) Arranged in the equipment to provide maximum heat transfer through the container walls; and (ii) Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. COS: The PIC was educated on proper cooling methods, and fully uncovered the food items to allow for proper heat transfer.

Observed plumbing fixture to not have a 1 in air gap at the dishwasher unit. 511-6-1.06(2)(d) - Backflow Prevention, Air Gap (P) (d) Backflow Prevention, Air Gap. 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). Note: The facility will have a plumber come out and service the plumbing fixture to correct this.

Observed several stacks of bowls to be store uncovered and not inverted, allowing for overhead contamination. 511-6-1.05(10)(e)1,2,4 - Equipment, Utensil, Linens, stored 6" off floor in clean, dry location (C) (e) Equipment, Utensils, Linens, and Single-Service and Single-Use Articles.

1. Except as specified in paragraph 4 of this subsection, cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored: (i) In a clean, dry location; (ii) Where they are not exposed to splash, dust, or other contamination; and (iii) At least 6 inches (5 centimeters) above the floor.
2. Clean equipment and utensils shall be stored as specified under paragraph 1 of this subsection and shall be stored: (i) In a self-draining position that allows air drying; and (ii) Covered or inverted. COS: The PIC immediately inverted all uncovered utensils and equipment to prevent overhead contamination.

Observed accumulated food and soil debris along the bar flooring and equipment. 511-6-1.07(5)(a),(b) - Good Repair, physical facilities maintained; Cleaning, Frequency & Restrictions, cleaned often enough to keep them clean (C).(5) Maintenance and Operation. (a) Good Repair. All physical facilities shall be maintained in good repair. (b) Cleaning, Frequency and Restrictions.

1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. Note: The facility will have this area decluttered and cleaned along with the equipment in this area.

Observed reach-in cooler to have no lighting fixture in the grill prep area. 511-6-1.07(3)(f) - Lighting Intensity, adequate in food prep, storage & service areas (C) (f) Lighting Intensity. The light intensity shall be:

1. At least 10 foot candles (108 lux) at a distance of 30 inches (75 cm) above the floor, in walk-in refrigeration units and dry food storage areas and in other areas and rooms during periods of cleaning;
2. At least 20 foot candles (215 lux): (i) At a surface where food is provided for consumer self-service such as buffets and salad bars or where fresh produce or packaged foods are sold or offered for consumption; (ii) Inside equipment such as reach-in and under-counter refrigerators; (iii) At a distance of 30 inches (75 cm) above the floor in areas used for handwashing, warewashing, and equipment and utensil storage, and in toilet rooms; and
3. At least 50 foot candles (540 lux) at a surface where a food service employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor. Note: The facility will need to repair the lighting fixture in the reach-in cooler, and all other lighting fixtures that need repaired.

Observed foods being stored on floor of walk-in cooler.

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.

Note: PIC moved foods up off the floor.

Observed large accumulations of food debris on top of and around dishwasher.

Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Note: PIC will have dishwashing area cleaned and maintained free of soil accumulations. Several reach-in cooler gaskets had accumulations of food debris, but are in the process of being replaced.

Observed low temp warewash machine in Kitchen area not reaching minimum water temp of 120 F. Observed Chlorine conc at 0 ppm. Low temp warewash machines must reach a minimum of 120 F water temp and have Quaternary Chlorine sanitizer conc within 50 - 100 ppm. Note: PIC will wash all glasses in main kitchen and call technician to service warewash machine. Correct the above violation compliance will be monitored in 10 days time.

Observed low temp warewash machine in bar area not reaching minimum water temp of 120 F. Observed chlorine conc at 0 ppm. Low temp warewash machines must reach a minimum of 120 F water temp and have chlorine sanitizer conc within 50 - 100 ppm. Note: PIC will wash all glasses in main kitchen and call technician to service warewash machine.

Observed big palstic container of Pasta covered with a food depth of more than 3 inches coolling in the walk in cooler.
511-6-1.04(6)(e) - Cooling Methods (Pf, C) (e) Cooling Methods.

1. Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled:

(i) Placing the food in shallow pans; Pf

(ii) Separating the food into smaller or thinner portions; Pf

(iii) Using rapid cooling equipment; Pf

(iv) Stirring the food in a container placed in an ice water bath; Pf

(v) Using containers that facilitate heat transfer; Pf

(vi) Adding ice as an ingredient; Pf or

(vii) Other effective methods. Pf

2. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be:

(i) Arranged in the equipment to provide maximum heat transfer through the container walls; and

(ii) Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food.Pasta was transfered to shallow containers to facilitate rapid cooling.

Observed low temp warewash machine in bar area not reaching minimum water temp of 120 F. Observed chlorine conc at 0 ppm. Low temp warewash machines must reach a minimum of 120 F water temp and have chlorine sanitizer conc within 50 - 100 ppm. Note: PIC will wash all glasses in main kitchen and call technician to service warewash machine.

Observed rack used to store ice scoop in bar area with accumulation of mold. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf. Note: PIC will clean ice scoop holder at COB.