COTTO

Observed employee drinking from unapproved cup (plastic reusable bottle) walking from the dish pit into the main kitchen area. Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. However, drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee’s hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles will be allowed. Corrective Actions: PIC to train all staff on proper drinking in the main kitchen.

Upon entering the main kitchen, it was observed that a bucket of ice was dumped into the hand-washing sink and the hand-washing sink located near the grill was blocked. A handwashing sink shall be maintained so that it is accessible at all times for employee use. A handwashing facility may not be used for purposes other than handwashing. Corrective Actions: PIC to retrain staff on proper use of a hand-washing sink and to maintain access to all hand-washing sinks.

Observed interior of both microwaves soiled in pizza prep area. The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. Corrective Actions: Microwaves are to be cleaned per manufacturer recommendations at COB.

Observed utensil used for flour in pizza prep area to be wrapped in duct tape. Observed knife stored on magnet to have chipped blade. Utensils and food-contact surfaces of equipment shall be made of materials that do not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions, and shall be: P safe P, durable, corrosion-resistant, and nonabsorbent. In addition, materials shall be sufficient in weight and thickness to withstand repeated warewashing and shall be finished to have a smooth, easily cleanable surface. Materials shall be resistant to pitting, chipping, crazing, scratching, scoring, distortion and decomposition. Corrective Actions: PIC replaced utensil for flour with approved utensil. PIC to discontinue use of knife until it can be replaced.

First Consecutive Repeat Violation Observed several containers of food throughout main kitchen and pizza prep to be stored uncovered. Observed service bottles at bar to be stored exposed to potential contamination via the pour spout. 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. Corrective Actions: PIC immediately covered all items mentioned above to protect from overhead contamination.

First Consecutive Repeat Violation Observed encrusted material on can opener blade. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Corrective Actions: PIC immediately cleaned the can opener blade and instructed food employees to maintain cleanliness of the can opener blade during use.

Observed knife stored between prep top cooler lids when not in use. Observed small cup with no handle being used as scoop for coffee grounds. Storage of In-Use Utensils. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container; 2.In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon; 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). Corrective Actions: PIC placed knife in dish washing area to be cleaned. PIC obtained scoop with handle for coffee grounds.

Observed single-use disposable pans and lids and several stacks of plates and bowls to be stored facing up allowing potential overhead contamination. All cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored covered or inverted. Corrective Actions: PIC immediately inverted all cleaned equipment and singe-use items to prevent overhead contamination.

Observed dust accumulation along walls, ceiling tiles, and vents in main kitchen and restroom. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. Corrective Actions: PIC stated all dust will be cleaned at COB.

Observed several food items stored uncovered throughout facility.

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.

Corrective Actions: PIC covered all foods to protect from overhead contamination.

Observed accumulation of moldlike substance on interior of ice machine. Observed encrusted material on can opener blade.

Equipment food-contact surfaces and utensils shall be clean to sight and touch.

Corrective Actions: PIC stated ice machine will drained and cleaned at COB. PIC voluntarily cleaned can opener blade during inspection.

Observed multiple employees actively handling food while wearing a watch.

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.

Corrective Actions: PIC instructed employees to remove watches and wash their hands before putting new gloves on.

Equipment and utensils not properly air-dried and observed to be wet nesting.

After cleaning and sanitizing, equipment and utensils:

1. Shall be air-dried or used after adequate draining before contact with food; and

2. May not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry.

Corrective Actions: PIC instructed employees to re-wash wet nesting equipment and to space them out to properly air dry.

Observed soiled reach-in cooler gaskets throughout facility.

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

Corrective Actions: PIC stated gaskets will be cleaned and be added to cleaning schedule. PIC also stated gaskets will be replaced as needed.

Observed hand sink near grill blocked by condiment shelf. A handwashing sink shall be maintained so that it is accessible at all times for employee use. Note: PIC immediately moved condiment shelf.

Observed 2 hand sinks to reach peak temp of 95°F. A handwashing sink shall be equipped to provide tempered water at a temperature of at least 100ºF (38ºC) through a mixing valve or combination faucet. Note: PIC adjusted mixing valve and provided water at proper temp to both hand sinks during inspection.