DELI & GRILL BRAZILIAN BAKERY

Observed the following: (1)Raw eggs stored above RTE deli meat in reach in cooler of front service (2)Container of cooked chicken sitting DIRECTLY on top of a container of raw chicken in reach-in cooler of main kitchen. (3)Package of raw pork stored above RTE lettuce and onions in reach-in cooler of main kitchen. C/A: Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(IV) of this subsection, separating raw animal foods during storage, preparation, holding, and display from: (I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, and (II) Cooked ready-to-eat food; and (III) Fruits and vegetables before they are washed; (IV) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food. (ii) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (I) Using separate equipment for each type, (II) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, and (III) Preparing each type of food at different times or in separate areas Correct within 24 hours.

Observed several cold holding violations of TCS foods in two reach in coolers of front service. C/A: Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. COS: Discarded.

Observed a red bucket sitting inside the only hand sink in the facility (front service). C/A: 1. A handwashing sink shall be maintained so that it is accessible at all times for employee use. 2. A handwashing facility may not be used for purposes other than handwashing. COS: Bucket removed.

Facility is unable to provide procedures to follow when responding to vomit and diarrheal events. C/A: A food establishment shall have written procedures for employees to follow and an EPA registered disinfectant effective against Norovirus available on-site at the food service establishment when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter Correct within 10 calendar days.

Observed several containers of TCS foods prepared over 24 hours ago (flan, pudding, milk based desserts, chicken pie, beef lasagna) lack date marking. C/A: Refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. COS: Date marking placed on items.

Observed facility is unable to provide a thermometer for measuring the internal temperature of thin foods. C/A: Food temperature measuring devices shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures as specified under DPH Rule 511-6-1-.04. COS: Correct within 24 hours.

Observed unpackaged loaves of bread uncovered and unprotected from overhead contamination in front service behind counter. C/A: Food shall be stored 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: Bread covered.

Observed the following inside a reach-in cooler of main kitchen: (1)Package of mozzarella cheese directly touching a package a raw chicken hearts. (2)Observed container of raw chicken and raw bacon stored above diced tomatoes and directly touching container of parmesan cheese. COS: PIC rearranged items.

Observed the following: (1)Container of beans cooked on Saturday in reach-in cooler of main kitchen without date labeling. (2)Container of lasagna in display case of front service cooked on Saturday without date label. C/A: Refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. COS: PIC placed date label on items.

Observed chicken and beef skewers hot holding below 135F inside warmer display case. Observed white rice hot holding below 135 on stove inside main kitchen. C/A: Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 135°F (57°C) or above. COS: Discarded.

PIC is unable to provide in a verifiable manner that all employees have been 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. C/A: Food employees and conditional employees shall be 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. COS: EHS emailed employee red book.

Observed heavy presence of flies and gnats through out the main kitchen and front service area. C/A: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by: 1. Routinely inspecting incoming shipments of food and supplies; 2. Routinely inspecting the premises for evidence of pests; 3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under subsections (6)(e), (6)(m), and (6)(n) of this Rule; and 4. Eliminating harborage conditions.