RACHETTI'S CAFE & PIZZERIA

Observed several cutting surfaces to have deep grooves or scores with an accumulation of a black substance within the grooves.

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: Facility shall resurface or replace the cutting surfaces.

Observed the dumpster doors to be open during the inspection.

Covering Receptacles (C) (n) Covering Receptacles. Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered:

1. Inside the food service establishment if the receptacles and units:

(i) Contain food residue and are not in continuous use; or

(ii) After they are filled; and

2. With tight-fitting lids or doors if kept outside the food service establishment.

COS: PIC immediately closed the dumpster doors.

Observed the vent hood system to be missing several filters.

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.

2. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing.

Note: Facility shall replace the filters in the hood system to prevent the accumulation of grease and fumes.

Observed food employee actively prepping food without wearing a 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.

Note: PIC voluntarily instructed food employee to place a hair restraint on during the inspection.

Observed an in-use utensil (spatula and pizza pan) stored in crevices between equipment in between uses.

Storage of In-Use Utensils. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: In a clean, protected location.

Note: PIC removed both utensils and placed them in protected areas.

Observed buildup of water/condensation on the bottom shelf of the reach in located by grill.

Nonfood-Contact Surfaces. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

Note: PIC will have reach in cooler unit cleaned, so that it is free of water/condensation.

Observed the dish machine to be tested with a chemical kit and registered to have a chlorine concentration of 0ppm.

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)

Note: PIC will call appropriate personnel to come and have dish machine fixed so that it may hit the proper chlorine concentration of 50-100ppm. PIC stated they will use the 3-compartment sink until dish machine is repaired.

Observed ground beef with a discard date of 9/1, pork with a discard date 8/24, and meatballs with a discard date of 8/31 located in the reach in coolers.

Ready-to-Eat, Time/Temperature Control for Safety Food, Disposition.

1. A food that requires datemarking shall be discarded if it:

(i) Exceeds 7 days, not including the time that the product is frozen; P

Note: PIC voluntarily discarded all food items that exceeded their discard date marking times.

Observed 2 employees wearing watches, while actively prepping food.

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.

Note: PIC immediately asked food employees to remove watches during inspection.

Observed several cloths in use, but not being placed into a sanitizer solution in between uses. Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a concentration of 50-100ppm for Chlorine solutions and 150-400ppm for quaternary ammonium solutions. COS: PIC placed all wiping cloths inside a chlorine solution, during the inspection, that read 50-100ppm when tested.

Observed 2 employees not wearing a form of hair restraint, while prepping food. 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. COS: PIC voluntarily gave the employees hats to wear, during the inspection.

Observed several cloths in use, but not being placed into a sanitizer solution in between uses. Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a concentration of 50-100ppm for Chlorine solutions and 150-400ppm for quaternary ammonium solutions. COS: PIC placed all wiping cloths inside a chlorine solution, during the inspection, that read 50-100ppm when tested.