Carri-Fresh

Observed that the bottom of the reach in cooler was above 50 degrees511-6-1 .04(6)(f)TCS foods shall be kept below 41 degrees.C/A Advised the owner to put the TCS foods on ice.

Observed time control for safety / potentially hazardous food not held at 135 degrees Fahrenheit or above. Observed pasta on the kitchen counter at 88. 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. PIC Discarded food.

Observed Food-contact surfaces of cutting board with stains and food debris and cutting knife and not sanitized. 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. Advised PIC to always sanitize food contact surfaces and change sanitizing solution every 4 hours.

Observed equipment and utensils not properly air-dried before stacking. 511-6-1.05(10)(a) - Equipment & Utensils, Air-Drying Required (C) (10) Protection of Clean Items. (a) Equipment and Utensils, Air-Drying Required. 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. PIC instructed to air dry first before stacking to avoid accumulation of bacteria.

Observed debris and residues in cooking equipment, walls and racks in the kitchen area. All non-food contact surfaces must be clean to touch and sight. Advised the PIC to clean to sight and touch.

Observed holes on the kitchen ceiling. All physical facilities shall be maintained in good repair. PIC will continue the repair. PIC will ensure all holes and cracks are sealed.

Observed Food-contact surfaces of cutting board with stains and food debris and cutting knife and not sanitized. 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. Advised PIC to always sanitize food contact surfaces and change sanitizing solution every 4 hours.

Observed all combined ready-to-eat foods (pasta and chicken) held prep top cooler more than 24 hours without proper date markings or not date marked according to earliest date of opening/preparation. 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. PIC shall observe proper date marking on an opened/prepared container/package of ready-to-eat potentially hazardous food to indicate opened and discarded date. Once food is held over 24 hours, food must be date mark w/either discard or prepared date. C/A: Items will be labeled.

Observed leaking pipe at hand sink in the kitchen by the 3 compartment sink. A handwashing sink shall be maintained so that it is accessible at all times for employee use. Advised PIC to repair.

Holes and broken wall base and tiles observed in hall way, restroom and throughout the facility. Door leading to the back needs a floor sweeper and a screen protector to keep pest away. All physical facilities shall be maintained in good repair. PIC will continue the repair.

Observed Food-contact surfaces of Prep top counter and utensils were not sanitized. Observed cutting board with stains and food debris and cutting knife and not sanitized. 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. Advised PIC to always sanitize food contact surfaces and change sanitizing solution every 4 hours.

Observed all combined ready-to-eat foods (pasta, chicken, rice etc.) held prep top cooler more than 24 hours without proper date markings or not date marked according to earliest date of opening/preparation. 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. PIC shall observe proper date marking on an opened/prepared container/package of ready-to-eat potentially hazardous food to indicate opened and discarded date. Once food is held over 24 hours, food must be date mark w/either discard or prepared date. C/A: Items will be labeled.

Observed leaking pipe at hand sink in the kitchen by the 3 compartment sink. A handwashing sink shall be maintained so that it is accessible at all times for employee use. Advised PIC to repair.

Observed Live flies throughout the facility. 511-6-1.07(5)(k) - Controlling Pests: (k) Controlling Pests. 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; Pf and 4. Eliminating harborage conditions. Advised PIC to increase pest control.

Observed lettuce stored in reach in cooler uncovered. 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. PIC will ensure stored foods are covered to prevent contamination of any sort.

Observed most current inspection report not 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 debris and residues in cooking equipment, walls and racks in the kitchen area. All non food contact surfaces must be clean to touch and sight. Advised the PIC to clean to sight and touch.

Holes and broken wall base and tiles observed in hall way, restroom and throughout the facility. Door leading to the back needs a floor sweeper and a screen protector to keep pest away. All physical facilities shall be maintained in good repair. PIC will repair within 10 days.