Moreau's Famous Macaroni

2-2A: .03(4)(a)(b)(c)(e)(f)The person in charge was not able to state the symptom and diseases to report to the health department. The CFSM or person in charge shall notify the Health Authority when a food employee is:

1. Jaundiced,Pf or
2. Diagnosed with an illness due to norovirus, Hepatitis A virus, Shigella spp., Shiga toxinproducing Escherichia coli, or typhoid fever (caused by Salmonella Typhi). Corrective Actions: Education was provided to the person in charge discussing to report jaundice and all 6 diseases to the health department if an employee have either of the conditions.

2-2A: .03(1)(c)2,3,17The person in charge was not knowledgeable of the employee health policy. EH informed the person in charge that they can use any helpful handouts if needed. The person in charge was not able to state the symptoms and diseases to restrict or exclude an employee from work. Person in charge shall explain their responsibility for preventing the transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease and can describe the symptoms associated with the diseases that are transmissible through food. They also shall be able to explain how food employees and conditional employees comply with reporting responsibilities and exclusion or restriction of food employees. (Pf) Corrective Actions: Education was provided to the person in charge reviewing all of the symptoms and diseases. EH also showed the person in charge where the handout was posted to utilize.

6-1C: .04(6)(d)Observed alfredo sauce not reach a minimum temperature of 41 degrees within 4 hours as there are room temperature food items mixed to make the sauce. The sauce was prepared on 3/20/25 and placed in the reach in cooler to cool. See the temperature log below. 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: The sauce was discarded.

6-2: .04(6)(g)Observed all items with a date marking exceed 7 days. Most markings were dated 3/17-3/24. There were 3 large containers of wings without a date marking in the walk in freezer. 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: The date marking were properly correct to 3/17-3/23. The food items in the walk in freezer were properly dated.

2-2A: .03(1)(c)2,3,17The person in charge could not demonstrate their knowledge and awareness of the employee health policy. The person in charge was not able to provide the 5 symptoms and 6 illnesses when asked by EH. Person in charge shall explain their responsibility for preventing the transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease and can describe the symptoms associated with the diseases that are transmissible through food. They also shall be able to explain how food employees and conditional employees comply with reporting responsibilities and exclusion or restriction of food employees. (Pf) Corrective Actions: Education was provided to the person in charge of the 5 symptoms and 6 illnesses in which they must either restrict or exclude an employee from work. EH showed the person in charge where the employee health policy handout was posted to use as a guide during the next inspection.

6-1A: .04(6)(f)Observed a 4lb container of garlic spread left out a room temperature. The packaging states to keep refrigerated on the front and back of the product. The spread is a mix of garlic and oil. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Education was provided to the person in charge to ensure the products stays at temperature; 41 degrees or below. The facility can also place small amounts on time control (not to exceed 4 hours) as it was stated that the spread is better used when softened. The spread was discarded.

6-2: .04(6)(h)Observed a large container that was half filled with cheese sauce with a date marking of 10/15/24. There was not other labeling on the container to determine that the sauce was made on 10/22 as the food employee stated. A food that requires datemarking shall be discarded if it exceeds 7 days, not including the time that the product is frozen. (P) Corrective Actions: Education was provided to the person in charge discussing to ensure all dates are removed at the time of washing the containers and to properly date label all containers of sauce. The cheese sauce was discarded.

12A: .04(4)(q)Observed individual containers of spinach and 4 boxes stacked on top of each other stored directly on the floor in the 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: The person in charge relocated all food items to be at least 6 inches off the floor.

12B: .03(5)(g)Observed an employee handling food with a wedding ring on that was not an approved ring and a black band (bracelet) on the wrist. This is a repeated violation from the routine inspection Food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food (except for a plain ring such as a wedding band). (C) Corrective Actions: Education was provided to the person charge discussing jewelry such as rings (except a plain wedding band) and bracelets can not be worn when preparing food. The person in charge stated that he would inform all employees.

13A: .02(1)(f)(1)The food service permit was not posted at the time of the inspection. The permit was emailed to the owner at the time of the routine inspection. The permit holder shall post the permit as in a location in the food service establishment that is conspicuous to consumers. (C)

13A: .02(1)(d)The most recent inspection report was not posted during the time of inspection. The inspection report was emailed to the owner at the end of the inspection discussion. 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)

14B: .05(10)(a)Observed large clear containers that are used to store sauces stored on the top self wet and not stored upside down to allow water to flow out as they are drying from being cleaned. After cleaning and sanitizing, equipment and utensils:

1. Shall be air-dried or used after adequate draining before contact with food; (C) 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. (C) Corrective Actions: Education was provided to the person in charge discussing the proper storage of drying items to prevent wet stacking. The person in charge stated that it would be corrected.

2-1B: .03(5)(c)The cashier taking orders and handling cash would assist in food preparation. In between changing tasks the cashier was not washing their hands. Employees must wash hands and exposed portions of arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service articles, and: 1) after touching exposed body parts; 2) after using the restroom; 3) after coughing, sneezing, using tobacco, eating, or drinking; 4) after handling soiled equipment or utensils; 5) during food preparation, as often as needed to remove soil and contamination and to prevent cross contamination when changing tasks; 6) before putting on gloves; 7) after engaging in other activities that contaminate hands; 8) a second time when entering the kitchen from using the restroom. (P) Corrective Actions: Education was provided to the person in charge and food employee to wash their hands when changing tasks.

2-2A: .03(1)(c)2,3,17The person in charge was not able to demonstrate that all food employees were/are aware of symptoms and illnesses to report to the person in charge. Food employees and conditional employees shall be informed in a verifiable manner of their responsibility to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. (Pf) Corrective Actions: Education was provided to the person in charge to ensure all employees are aware of the health police and know when to report them to the person in charge. The person in charge must keep proof that employees have been educated on the employee health policy and make it available to the health department when asked. The food employee signed the employee health policy form.

2-2D: .07(3)(b)Upon entry there were not any paper towel at the hand sink. Each handwashing sink shall be provided with individual, disposable towels, a continuous towel system that supplies the user with a clean towel, or a hand drying device. (Pf) Corrective Actions: Paper towels were provided.

4-2B: .05(7)(a)1The person in charge was not able to provide an approved solution that is used to cleaning the tables in which the customer are allowed to eat on. The person in charge showed simple green and Lysol cleaning spray as solutions to clean the food contact surfaces. Dining counters and table-tops shall be cleaned and sanitized routinely after removing all soiled tableware and food trays shall be cleaned and sanitized after each use by one of the following methods: (i) A two step method in which one cloth, rinsed in sanitizing solution is used to clean food debris from the surface and a second cloth in separate sanitizing solution is used to rinse; (ii) Sanitizing solution is sprayed onto the surface and the surface is then wiped clean with a disposable towel; (iii) If used for cleaning and sanitizing, single-use disposable sanitizer wipes shall be used in accordance with EPA-registered label use instructions; or (iv) Other methods approved by the Health Authority. (v) Food trays may be cleaned and sanitized the same as table ware. Corrective Actions: Education was provided to the person in charge to use the bleach and water mixture either with the two bucket method or spray bottle method.

12B: .03(5)(g)Observed employees prepping food with rings that were not single plain wedding bands and bracelets on. Food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food (except for a plain ring such as a wedding band). (C) Corrective Actions: Education was provided to the person in charge that food employees may not wear arm and hand jewelry except a single plain wedding band.

14A: .04(4)(k)Observed in use utensils stored in water with a temperature of 74 degrees; below 135 degrees. 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: Education was provided to the person in charge on how to store in use utensils. The utensils were stored in a dry container.

18: .07(5)(k)Observed flies throughout the kitchen area. 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)

18: .07(2)(m)The back door to the facility was open the majority of the inspection. Outer openings of a food service establishment shall be protected against the entry of insects and rodents by:

1. filling or closing holes and other gaps along floors, walls, and ceilings; (C)
2. closed, tight-fitting windows; (C) and
3. solid self-closing, tight-fitting doors. (C) Corrective Actions: Education was provided to the person in charge to ensure all doors remain closed to prevent the entry of pest and insects.