Blockbuster Cafe

Observed samosa and ginger power being held below 135 F. PIC had the food discarded.

Observed a black mold like substance on the baffle of the ice machine. PIC will discard all the ice and have the machine cleaned and sanitized.

Observed no soap at two of the hand sinks in kitchen. PIC in refilled the dispensers.

Observed several masses of fruit flies throughout the kitchen. Upon further inspection, PIC confirmed that the facility is being serviced fair pests. CA - PIC will clean the areas designated for harborage and have their vendor service these areas.

Observed the staff wearing jewelry while cooking. PIC had the that staff recover heir jewelry and wash their hands.

Observed fly traps in prep areas. PIC moved to the appropriate area.

Observed establishment utilizing time as a public health control without having written procedures.

Observed the most current inspection report was not posted.

Observed TCS foods stored in a RIC with internal temps above 41F. (CA) Advised the PIC that TCS foods must be kept at 41F or lower. 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 41°F (5°C) or below.

Observed the ice machine had a build up of mold-like residue on the inner walls. (CA) Advised the PIC to clean the ice machine more frequently. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf.

Observed the most current inspection report was not posted. (CA) Advised the PIC that the most current inspection report must be posted. 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.

Observed the floors and walls in the kitchen needed cleaning. (CA) Advised the PIC that the floors and walls in the kitchen needed cleaning. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

Observed several TCS foods in a RIC with internal temps above 41F. (CA) Advised the PIC that TCS foods must be kept at 41F or lower. 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 41°F (5°C) or below.

Observed several hand sink were blocked and needed paper towels. (CA) Advised the PIC that hand sinks need to be easily accessible at all times and also require hand drying device. handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf.

Observed several TCS foods stored without date marking. (CA) Advised the PIC that foods stored in the coolers need to be date marked and labeled. 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. Pf.

Observed several roaches throughout the kitchen. (CA) Advised the PIC that they need more frequent pest control and cleaning of the facility. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises.

Observed food in RIC and in the WIC stored uncovered. (CA) Advised the PIC that food must be stored covered. 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;.

Observed the most current inspection score was not posted. (CA) Advised the PIC that the most current inspection score must be posted within fifteen feet of the front entrance. 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.

Observed hot holding counter top unit holding cooked vegetables and rice at 100 F. PIC increased temperature. 511-6-1.04(6)(f) - Time/Temperature Control for Safety; Hot Holding (P) (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. 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 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P.

Observed employee incorrectly wash, rinse, and sanitize dishes in 3 comp sink. Correct procedure explained to PIC. 511-6-1.05(6)(n) - Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration, Hardness (P,Pf) (n) Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration, and Hardness. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified under subsection (8)(b)3 of this Rule shall meet the requirements specified in DPH Rule 511-6-1-.07(6)(g), shall be used in accordance with the Environmental Protection Agency (EPA)-registered label use instructions P, and shall be used as follows: 1. 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) 2. An iodine solution shall have a minimum temperature of 68°F (20°C)P minimum concentration between 12.5 ppm and 25 ppm, P and pH of 5.0 or less or a pH no higher than the level for which the manufacturer specifies for the solution to be effective; P 3. A quaternary ammonium compound solution shall have a minimum temperature of 75ºF (24ºC), P have a concentration as specified in DPH Rule 511-6-1-.07(6)(g) and as indicated by the manufacturer’s use directions include.

Observed ready to eat food in the walk-in cooler held for more than 24 hours with no date marks.

Observed potato’s stored on the floor below a leak in the ceiling. PIC discarded. 511-6-1.04(4)(r) - Food Storage, Prohibited Areas (C) (r) Food Storage, Prohibited Areas. Food may not be stored in the following areas: 1. Locker rooms; 2. Toilet rooms; 3. Dressing rooms; 4. Garbage rooms; 5. Mechanical rooms; 6. Under sewer lines that are not shielded to intercept potential drips; 7. Under leaking water lines, including leaking automatic fire sprinkler heads, or under lines on which water has condensed; 8. Under open stairwells; or 9. Under other sources of contamination.

Observed employee washing hands using improper hand washing procedures. 511-6-1.03(5)(b) - Cleaning Procedure (P) (b) Cleaning Procedure. 1. Except as specified in paragraph 4 of this subsection, food employees shall clean their hands and exposed portions of their arms, including surrogate prosthetic devices for hands or arms, for at least 20 seconds, using a cleaning compound in a handwashing sink that is properly equipped.

Observed chemical items stored with food.

Observed one hand washing sink that did not have soap and another hand washing sink that did not have hand drying provisions.

Observed employee washing hands in 3 compartment sink.

Observed ready to eat food in the walk-in cooler held for more than 24 hours with no date marks.

Observed chemicals stored without labels. Advised PIC chemicals should bear a manufacture label. COS: Chemical labeled. 511-6-1.07(6)(a) - Original Container-ID Info (Pf) (a) Original Containers, Identifying Information. Containers of poisonous or toxic materials shall bear a legible manufacturer's label.

Observed food stored uncovered.

Observed food stored on the floor in various locations in the main kitchen.

Observed previous health inspection score was not posted.

Observed food service permit not posted. Advised PIC the food service permit must be posted in the establishment. 511-6-1.02(1)(f)(1) - Permit, Displayed (C) 1. Post the permit in a location in the food service establishment that is conspicuous to consumers.